Study of the effect of native vineyard bacteria on the expression of Plasmopara viticolaeffectors

Catechins, a subclass of flavonoids widely found in plants and plant-based foods and beverages such as wine and tea, not only exhibit significant antioxidant properties [1], as extensively documented in the literature, but can also inhibit amyloid protein aggregation [2], a key process implicated in the onset of neurodegenerative diseases such as Parkinson’s, Alzheimer’s, and Huntington’s.

Black rot, caused by the ascomycete Guignardia bidwellii (anamorph Phyllosticta ampelicida), is an important fungal disease of grapevine (Vitis vinifera L.) and can lead to severe yield losses, particularly under warm and humid conditions.

Malolactic fermentation (MLF) the microbial bioconversion of L-malic acid into L-lactic acid, is a pivotal metabolic process that holds fundamental significance for the quality and organoleptic characteristics of some wines. Oenococcus oeni is considered to be the main player in this conversion, and it is globally used as a starter culture for mlf thanks to his capacity to tolerate the harsh wine environment.

Extension of the growing season, compression of the annual growth cycle and higher frequency and severity of weather extreme events are consistent features of global warming. While mitigation of factors causing global warming is necessary in the medium-long term, wine growers need “ready to go” adaptation practices to counteract negative effects bound to climate change. This must be done in a sustainably way, meaning that remunerative yield, desired grape quality, low production cost and environment friendly solutions must be effectively merged. In this work, we will review contribution given over the last two decades prioritizing issues related to scion and rootstock choice, changes in vineyard floor management, new perception related to the use of irrigation in vineyards, adaptation practices aimed at decompress maturity, solutions to counteract or minimize damages due to late frost and sunburn and, lastly, some hints on how precision viticulture can help with all of this.

The vocabulary used to describe wine aroma is commonly organized according to color, raising the question of whether they reflect the reality of olfactory perception. Previous studies have assumed this convention of color-aroma matching, and have investigated color’s influence on the perception of aroma only in dyed white wine or in red wine from particular places of origin. Here 48 white and red varietal wines from around the world were evaluated in black glasses then in clear glasses by a panel of wine experts, who gave intensity ratings for aroma attributes commonly used by wine professionals. In black glasses, aromas conventionally associated with white wine were perceived in the red wines, and vice versa.