PIWIs’ variation in drought response under semi-controlled conditions 

A two years trial was carried out in Chianti (Central Italy) to assess at the detailed scale the viticultural and oenological suitability for Sangiovese of different pedoclimatic conditions, by means of the ΔC13 measured in the must sugars

Volatile sulfur compounds (VSCs), mainly hydrogen sulfide and methanethiol (H2S and MeSH), are the responsible for reductive off-odor in wine.

The gustatory balance of dry wines is centered on three flavors, sourness, bitterness and sweetness. Even if certain compounds were already identified as contributing to sweetness, some taste modifications remain largely unexplained1,2. Some empirical observations combined with sensory analyzes have shown that an increase of wine sweetness occurs during post-fermentation maceration³. This step is a key stage of red winemaking during which the juice is left in contact with the marc, that contains the solid parts of the grape (seeds, skins and sometimes stems). This work aimed to identify a new taste-active compound that contributes to this gain of sweetness.

The quality of table grapes is critically influenced by several parameters, including sugar content, acidity, firmness, and overall appearance.

Challenges associated with climate change, such as soil erosion and drought, have impacted viticulture across wine regions globally in recent decades. As winegrowers struggle to maintain yield and quality standards under these conditions, methods to adapt to and mitigate the impacts of climate change have become more prevalent. One potential mitigation strategy is to enhance symbiotic interaction of grapevine roots with arbuscular mycorrhizal fungi (AMF).