Diversity of leaf functioning under water deficit in a large grapevine panel: high throughput phenotyping and genetic analyses

Red Blotch disease caused by Grapevine red blotch-associated virus (GRBaV) is a severe concern to grape growers and winemakers in major grape-growing regions worldwide. One key aspect of all viruses, including Red Blotch, is their intimate association with cell components and anomalous structures following infection. Therefore, the objective of this study was to analyze symptomatology, vine function, fruit quality and ultrastructure of various tissues and document the relationship of ultrastructural cytopathology with the GRBaV infection in Pinot Noir and Merlot employing various microscopy techniques.

The Texas High Plains AVA is one of eight officially recognized wine regions in Texas, established in 1993. Six local wineries, including the second-largest in Texas, are supported by approximately 50 vineyards, which are also major suppliers of grapes to Texas wineries outside the region.

In a highly competitive worldwide market, a current challenge for the beverage sector is to diversify the range of products and to offer wines and spirits with typicity and character.

During alcoholic fermentation, wine yeasts generate a large variety of volatile metabolites, including acetate esters, ethyl fatty acid esters, higher alcohols, volatile fatty acids and volatile sulfur compounds that contribute to the aroma profile of wine. These molecules, refered as fermentative aromas, are the most abundant volatile compounds synthetized by yeasts and the metabolic pathways involved in their formation have been well characterized. Furthermore, other molecules with a major organoleptic impact may be produced during wine fermentation including terpene derivatives. However, little information is available on the contribution of yeasts to the formation of these molecules, in particular on their ability to synthethise de novo the terpens derivatives or to produce hydrolytic enzymes involved in the release of varietal precursors.

Nowadays, winemaking is dealing with great challenges, notably climate change, disease resistance and low pesticide inputs, desire for more sustainable agricultural productions and permanent changing of consumer preference.

Production, demand, and brand awareness of dealcoholized wine (<0.5% v/v) is steadily increasing worldwide. However, there have been few studies to date investigating and comparing the different physical processes for dealcoholizing wine.