Exploring the regulatory role of the grapevine MIXTA homologue in cuticle formation and abiotic stress resilience

The interactions between geographical and biotic factors, along with the winemaking process, influence the composition and sensorial characteristics of wine¹. In addition to the primary end products of alcoholic fermentation, many secondary metabolites contribute to wine flavor and aroma and their production depends predominantly on the yeast strain carrying out the fermentation. Commercially available strains of S. cerevisiae help improve the reproducibility and predictability of wine quality. However, most commercial wine strains available on the market have been isolated from Europe, are genetically similar, and may not be the ideal strain to reflect the terroir of Canadian vineyards².

This article explores the contemporary culture of wine consumption in Ukraine through the lens of social, economic, and cultural transformations triggered by European integration, the COVID-19 pandemic, and the full-scale war since 2022.

Water stress triggers functional compartmentalization in grapevines, influencing how resources are allocated to different plant organs.

For characterization, sensory designing and authentication rapid analytical technologies have become available. Some, like Proton Transfer Reaction Mass Spectrometry allow a rapid spectrum of the volatile compounds of wines. Combined with chemometrics wines can be characterized. The same approach can be used to calculate the results of virtual mixtures and allow formulation of constant quality blends. Other new techniques and portable devices based on spectroscopy allow measurements on production sites and in grocery stores, even for the smart consumer. We will present some examples of the application of these techniques for authentication of wines, both in the laboratory and on site.

The need to mitigate the yield impact of Spring frosts in vineyards remains a significant challenge around the world.