Developmental and genetic mechanisms underlying seedlessness in grapevine somatic variants

Traceability of wine is today a consumer demand and a scientific challenge. The methods of analysis must be able to control three fundamental parameters: the geographical origin, the grape varieties, and the vintage.

Champagne or sparkling wines elaborated through the same traditional method, which consists in two major yeast-fermented steps, typically hold about 10 to 12 g/L of dissolved CO2 after the second fermentation in a closed bottle. Hundreds of molecules and macromolecules originating from grape and yeast cohabit with dissolved CO2; they are essential compounds contributing to many organoleptic characteristics (effervescence, foam, aroma, taste, colour…). Indeed, the second alcoholic fermentation and the maturation on lees (which may last from 12 months up to several years) both induce various quantitative and qualitative changes in the wine through the action of yeast, as listed hereafter: development of aromas during aging on lees, release of nitrogen compounds during autolysis and release of macromolecules (polysaccharides, lipids, nucleic acids) in wine.

Prié blanc is an ancient white grape variety (Vitis vinifera L.), native to the Aosta Valley alpine region in North-West Italy, growing own-rooted in heroic viticulture at altitudes between 900 and 1200 m asl where it can ripe properly with short growing seasons.

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Vineyards face climate change, increasing temperatures, and drought affecting vine water status. Water deficit affects plant physiology and can ultimately decrease yield and grape quality when it is not well managed. Monitoring vine water status and irrigation can help growers better manage their vineyards.