Cell wall remodeling mediated by specific PME genes plays a role in grapevine response to Botrytis cinerea

Grenache Noir and Syrah are the predominant grape varieties in the French Rhone valley vineyard, and produce wines with well differentiated aromatic notes. This study aimed at investigating the contribution of glycoconjugated precursors to these aromatic specificities, through their analytical profiles and the sensory influence of the odorant compounds they release during wine aging. The aglycones released by enzymatic hydrolysis of glycosidic extracts

ine consumption is linked to the aromatic profile, consumer acceptance, and reflects the viticultural and oenological practices applied, together with the study related to clones is a way to evaluate the adaptation

Grapevine (Vitis vinifera L.) exhibits a high level of genetic and phenotypic diversity among the approximately 6000 cultivars recorded. This perennial crop is highly vulnerable to numerous fungal diseases, including esca, which is a complex vascular pathology that poses a significant threat to the wine sector, as there is currently no cost-efficient curative method[1]. In this context, an effective approach to mitigate the impact of such diseases is by leveraging the crop’s genetic diversity. Indeed, susceptibility to esca disease appears to vary between cultivars, under artificial or natural infection. However, the mechanisms and varietal characteristics underlying cultivar susceptibility to esca are still unknown.

Aim: Several plant-based indicators of vine N status are reported in the literature. Among these, yeast assimilable nitrogen in grape must (YAN) and total N concentration of petiole and leaf blades are considered to be reliable indicators and so is the chlorophyll index, measured with a device called N-tester. The N-tester index is used to measure the intensity of the green colour of the leaf blade, and therefore to estimate its chlorophyll content.

Barrel ageing is a crucial step in the wine process because it allows many changes to the wine as enrichment, colour stabilization, clarification and also a slow oxygenation. Effects of the oak barrel have to be known to prevent oxidation of the wine. The type of bung used during ageing is also a parameter to consider. Ageing sweet wines in barrel is a real challenge. These wines may need some oxygen at the beginning of ageing but they should be protected at the end of their maturation, to avoid oxidation.