Merging two genomes: a holistic approach to disentangle rootstock-mediated drought and recovery responses

At CREA – Centro di Ricerca di Viticoltura ed Enologia, based in Velletri (RM), an experimental vineyard including 10 downy mildew resistent/tolerant grape varieties and two susceptible varieties was set up with the principal goal to evaluate the behavoir of these varieties in term of resistance to downy mildew (Plasmopara viticola). This evaluation, together to oenological studies, are necessary to register them also in Regional Register (in Lazio region). Monitoring of behavior towards Plasmopara viticulture of resistant vines were done in 2020 and 2021 at different times (phenological stages) and until harvesting, according to an international standard code BBCH a centesimal phenological scale, based on coding system.

Aim: Evaluating the effects of high amount of air injection during red wine fermentation process, on phenolic extraction dynamics, oxygen dissolution, phenolic compounds evolution, and oxidation of red wines.MethodsRed grapes musts were fermented in 100.000 L stainless steel tank, equipped with Parsec SRL “Air mixing” gas injection systems. For this experiment, treatments with two injection regimes, high and low intensity, and high and low daily frequency, were used. Oxygen analyzer was introduced into the tank to evaluate the gas concentration evolution along the fermentation.

In winemaking, the appearance of turbidity in white and wine is a serious visual defect, which lowers significantly its commercial value. A major cause of the formation of turbidity in wine is attributed to the presence of temperature-sensitive proteins.

The main phenological stages (budburst, flowering, veraison, and ripeness) and the fruit composition of 34 Spanish minority varieties were studied to determine their cultivation potential and help winegrowers adapt their production systems to climate change conditions. In total, 4 control cultivars, and 30 minority varieties from central Spain were studied during a period of 3 campaigns, in the ampelographic collection “El Encín”, in Alcalá de Henares, Madrid. Agronomic and oenological characteristics such as yield, and total soluble solids concentration have been monitored.

Barrel fermentation and barrel-ageing of wine are commonly utilised practices in premium wine production. The wine aroma compounds related to barrel contact are varied and can enhance a range of wine aromas and flavours, such as ‘struck flint’, ‘caramel’, ‘red berry’, ‘toasty’ and ‘nutty’, as well as conventional oaky characters such as ‘vanilla’, ‘spice’, ‘smoky’ and ‘coconut’. A survey of commercially produced premium Shiraz, Cabernet Sauvignon, Pinot Noir and Chardonnay wines was conducted, assessing the prevalence of compounds that have been proposed as barrel-ageing markers¹ including oak lactones, volatile phenols, furanones, aldehydes, thiazoles2,3, phenylmethanethiol⁴ and 2-furylmethanethiol.⁵