Phenotypical impact of a floral somatic mutation in the cultivar Listán Prieto

Microbes play key roles on crop nutrient availability via biogeochemical cycles, rhizosphere interactions with roots as well as on plant growth and health. Recent advances in technologies, such as High Throughput Sequencing Techniques, allowed to gain deeper insight on the structure of bacterial and fungal communities associated with soil, rhizosphere and plant phyllosphere. Over the past 10 years, numerous scientific studies have been carried out on the microbial component of the vineyard. Whether the soil or grape compartments have been taken into account, many studies agree on the evidence of regional delineations of microbial communities, that may contribute to regional wine characteristics and typicity. Some authors proposed the term “microbial terroir” including “yeast terroir” for grapes to describe the connection between microbial biogeography and regional wine characteristics. Many factors are involved in terroir including climate, soil, cultivar and human practices as well as their interactions. Studies considering “microbial terroir” greatly contributed to improve our knowledge on factors that shape the vineyard microbial structure and diversity. However, the potential impact of “microbial terroir” on wine composition has yet not received strong scientific evidence and many questions remain to be addressed, related to the functional characterization of the microbial community and its impact on plant physiology and grape composition, the origins and interannual stability of vineyard microbiota, as well as their impact on wine sensorial attributes. The presentation will give an overview on the role of microbiota as a terroir component and will highlight future perspectives and challenges on this key subject for the wine industry.

he main goal of this research was to identify key aroma compounds linked with the maturity of grapes (ripe and overripe) and involved in grapes and wines with an intense dried fruits aroma. Odoriferous zones reminiscent of these aromas were detected by gas chromatography coupled with olfactometry (GC-O).

Wine aroma is a complex gaseous mixture composed of various compounds; some of these molecules derive directly from the grapes while most of them are released and synthetized during fermentation or are due to ageing reactions

La région de production de la Gambellara et Recioto di Gambellara DOC (variété Garganega), tout en n’intéressant qu’une surface limitée, présente une certaine variabilité de milieu due à la morphologie du territoire (colline et plaine), à l’état actuel des sols et aux variations climatiques entre les différents sites. Pour les années 2001, 2002

Besides the increase in global mean temperature the second main challenge of a changing climate is the increase in atmospheric carbon dioxide (CO2) in relation to physiology and yield performance of grapevines. The benefits of increasing CO2 levels under greenhouse environment or open field studies have been well investigated for various annual crops. Research under free carbon dioxide enrichment on field-grown perennial plants such as grapevines is limited to a few studies. Further, chamber and greenhouse experiments have been conducted mostly on potted vines under eCO2 conditions.