Comparative QTL mapping of phenology traits in three cross populations of grapevine

The climatic component is one of the elements of the zoning of viticultural potential, alongside the geological and pedological components (Morlat, 1989; Lebon et al , 1993). Many climatic indices have thus been defined to estimate the potential for wine production at the scale of a region or a country (Carbonneau et al ., 1992). The main climatic variables used are temperature and radiation. We note in particular the indices of Branas, Huglin and Ribereau-Gayon (Huglin, 1986). However, few studies have been undertaken on the spatial variability of microclimatic conditions at the scale of a vineyard, a valley, or even a municipality.

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).

During wine production process high attention to the microbiological control from fermentation of the grape must to bottling is necessary. In fact, control of the indigenous microflora of the grape ensures correct fermentation activity of the inoculated starter, while control of the microorganisms in the finished wine is essential to prevent wine spoilage and to ensure the dominance of the desired bacteria when malolactic fermentation is required (Mas and Portillo, 2022).

Climate change presents a significant challenge to grape growing worldwide as increased temperatures lead to wines with increased sugar and pH levels. Manipulation of the exposed leaf area is a powerful lever governing the assimilation and storage of non-structural carbohydrates in grapevines. Reducing the leaf-to-fruit ratio is now considered as a tool for adapting to hotter and dryer grape growing conditions.

Viticulture on steep slopes has shaped exceptionally species-rich cultural landscapes in Germany.