Characterization of the adaptive mechanisms of grapevine rootstocks to iron deficiency induced by lime stress

During red wine ageing or conservation, color and taste change and astringency tends to reduce. These changes result from reactions of flavan-3-ols and/or anthocyanins among which condensation reactions with acetaldehyde are particularly important. The full characterization of these reactions has not been fully achieved because of difficulties in extracting and separating the newly formed compounds directly from wine. Model solutions mimicking food products constitute a simplified medium for their exploration, allowing the detection of the newly formed compounds, their isolation, and their structure elucidation.

Landscapes such as its representation express values, beliefs and intentions of the individuals and the communities that produce them.

Grapevine (Vitis vinifera) faces increasing pressure from combined abiotic and biotic stressors. Achieving dual stress tolerance through editing of a single target offers a promising strategy for the development of robust, climate-resilient crops.

The northern vineyards produce wines with a high aromatic richness. The wines of Alsace are appreciated for the diversity of their aromas, the typicality of which was for a long time judged mainly according to the grape variety of origin. Alsatian winegrowers have however widely sensed the importance of the environment of the vine on the quality of the wines. Efforts are made to try to harmonize in a reasoned way the interaction between the natural environment and the plant material with a view to developing the character of the grape variety through the fine expression of the terroir and making the quality and typicality even more inimitable. wines produced in Alsace.

Context and purpose of the study. Sparkling wine production is majorly impacted by climate change as sugar accumulation and aromatic development in grapes are often decoupled.