Heat-stress responses regulated via a MYB24-MYC2 complex

Viticulture is facing many challenges due to climate change effects with increasingly attention to save resources, such as water, considering that drought events have been predicted to dramatically increase over the next future. Thanks to the -omics techniques, research pushed forward knowledge to deepen facets of drought response in diverse grapevine-rootstock combinations. However, the regulatory mechanisms orchestrating adaptation strategies during drought and recovery in grafted grapevines need further exploration. Herein, we combined ecophysiological, biochemical and molecular approaches to unravel drought and recovery-induced changes in potted Nebbiolo (NE) plants grafted onto three different rootstocks (3309, Kober5BB, Gravesac), by analysing root and leaf tissues.

Over the past two decades, climate change has contributed to an increase in sugar content in grape must, and consequently, in the ethanol levels of wines.

Viticulture in insular and mountainous environments is particularly sensitive to climate variability due to strong topographic constraints and pronounced microclimatic gradients.

Historically bounded by strict regulations with a focus on taxation since the 19th century, the japanese wine industry stands at a crossroads in the 21st century, necessitated by alignment with international standards and opening towards global markets.

A critical aspect of wine quality from a consumer perspective is the overall impression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components. Grapes contribute some potent aroma compounds, together with a large pool of non-volatile precursors (e.g. glycoconjugates and amino acid conjugates). Aroma precursors can break down through chemical hydrolysis reactions, or through the action of yeast or enzymes, significantly changing the aroma profile of a wine during winemaking and storage. In addition, glycoconjugates of monoterpenes, norisoprenoids and volatile phenols, together with sulfur-conjugates in wine, provide a reservoir of additional flavour through the in-mouth release of volatiles which may be perceived retro-nasally.