From genes to vineyards: system biology and new breeding technologies for water stress tolerance in grapevines

Le zonage viticole aborde en premier lieu la caractérisation des macroclimats aux échelles des grandes régions, pays, continents ou monde (géoviticulture).

Context and purpose of the study. Leaf osmotic adjustment (i.e., active accumulation of osmolytes in the cells) has been reported in grapevines in response to drought and as a natural process throughout the growing season (seasonal osmotic adjustment).

Expression of sensory attributes that reflect the varietal and geographical origin of wines (aka terroir) is central to perceived wine quality and reputation of wine producing regions.

Characteristics related to the climate and the soil of Montefalco in the centre of Italy have been defined in order to evaluate their influence on the red cv.

The chemical mechanisms involved in oxidation/reduction potential of wine during winemaking and aging are affecting its color, aroma and taste. Chemical oxidation is one of the major causes of development of off-flavors during ageing1. Thus, the chemical changes in wine during storage should be controlled to ensure the sensory quality of the product and avoid consumer rejection that will compromise the economic value of the product. The 1-hydroxyethyl radical has been recognized as the key radical intermediate in the oxidative reactions in wine2. Based on the kinetic study of POBN-1-hydroxyethyl spin adduct formation in wines initiated via the Fenton reaction, a novel tool was recently developed in our laboratory to quantify the resistance of wines against oxidation3.