Characterization of four Chenin Blanc-rootstock combinations to assess grapevine adaptability to water constraint

qNMR Metabolomic applied to wine offers many possibilities. The first application that is increasingly being studied is the authentication of wines through environmental factors such as geographical origin, grape variety or vintage (Gougeon et al., 2019).

Air temperature is arguably one of the most decisive factors for winegrape varieties developmental cycle, ripening potential and yield.

Maintaining stable yields and quality over time is a major challenge for the wine industry. Within the context of climate change, the choice of the rootstock is an important lever for adapting to current and future climatic conditions. Within a vineyard, the choice of the rootstock depends on the environmental conditions, the scion variety and the objectives of production. Many experimental data on the performances of rootstock already exist and can guide our decision-making.

Genetic variants known to produce single residue missense mutations have been associated with phenotypic traits of commercial interest in grapevine. This is the case of the K284N substitution in VviDXS1 associated with muscat aroma, or the R197L in VviAGL11 causing stenospermocarpic seedless grapes. The impact of such mutations on protein structure, stability, dynamics, interactions, or functional mechanism can be studied by computational methods, including our pyDock scoring, previously developed. For this, knowledge on the 3D structure of the protein and its complexes with other proteins and biomolecules is required, but such knowledge is not available for virtually none of the proteins and complexes in grapevine.

Pour prévoir et gérer chaque année les principales caractéristiques de la maturation en Champagne, le CIVC (Comité Interprofessionnel du Vin de Champagne) a développé un ensemble de moyens de prévision et d’information très performants qui permettent aux différents acteurs de la filière viti-vinicole de prendre en compte ces informations à l’échelle de chaque terroir communal pour la recherche d’une qualité optimale.