Molecular characterization of a variegated grapevine mutant cv Bruce’s Sport

The selection, characterization, and recruitment of autochthonous yeast strains to drive the alcoholic fermentation process is a highly researched practice because it allows the differentiation of the organoleptic properties of wines, assuring process standardization, reducing fermentation times and improving the quality and safety of the final products [1, 2]. Sparkling wines are “special wines” obtained by secondary fermentation of the base wine. ​In the traditional method (Champenoise method), the re-fermentation takes place in the bottle after the addition to the base wine of the so-called tirage solution. This step, also known as prise de mousse, is followed by an aging period characterized by the release of compounds from the yeast cells that affect the organoleptic properties of the final product. The use of autochthonous yeasts as starter cultures for secondary fermentation is one of the recent innovations proposed to enhance and differentiate these wines’ sensory quality [3,4]. Apulia is the second Italian wine-producing region, and its productive chain is now going through a qualitative evolution by implementing the employment of innovative approaches to exalt the peculiar properties of regional wines.

Grignolino, is a native Piedmont grape variety which well represents the historical and
enological identity of Monferrato, a territory between Asti and Casale Monferrato, included in the World Heritage List designated by UNESCO (1).

Botrytis bunch rot occurrence is one of the most important limitations for the wine industry in humid environments. A positive correlation between grapevine growth and susceptibility to fungal pathogens has been found. In theory the effect of grapevine vegetative growth on bunch rot expression results from direct effects (cluster architecture, nitrogen status among others) and indirect ones (via microclimate). However, a reduction in bunch rot incidence can be achieved in some circumstances without major vine growth reduction. The present study was aimed to test the general hypothesis that bunch rot susceptibility is affected by vine vigor, but other factors associated with grapevine vegetative expression could be even more relevant.

The Southern Oregon American Viticultural Area (AVA) consists of the Applegate Valley, Rogue Valley, Umpqua Valley, Elkton Oregon, and Red Hills of Douglas County sub-AVAs (Figure 1) that are some of the many winegrape producing regions found within the intermountain valleys along the west coast of the United States.

The shelf life of wine is a major concern for the wine industry. This is particularly true for wines intended for long cellaring, which are supposed to reach their peak after an ageing period ranging from a few months to several years, or even decades. Low, controlled oxygen inputs through the closure system are generally necessary for the wine to evolve towards its optimum organoleptic characteristics. Our previous studies have already shown that the interface between the cork and the bottleneck plays a crucial role in the transfer of oxygen into the bottled wine.