The role of phytoplasma effector interaction with phosphoglucomutase in the pathogenicity of ‘Candidatus Phytoplasma solani’ in grapevine 

The habit of regular, moderate wine consumption, particularly with meals, is associated with protective effects from coronary heart disease. Epidemiological studies looking at myocardial protection/recovery focus mainly on the effects of red wine due to its high content in antioxidants, especially polyphenols. In several previous studies, conducted in our laboratory, we have concentrated on the effects of moderate consumption of white wine, by experimental animals (rats), gaining a significant experience in technical and procedural challenges. The scientific literature, and our past experience, suggests that rats are resilient towards consumption of full bodied, barrique red wines.

Under oenological conditions, when yeasts grow simultaneously during alcoholic fermentation, they often do not coexist passively, and in most cases, physiological and metabolic interactions are established between them. They interact by producing unpredictable compounds and fermentation products that can affect the chemical composition of the wine and therefore alter its aromatic and sensory

Abstract
Wildfires are an increasing concern for wine-producing regions worldwide, as they generate smoke containing volatile organic compounds that can be transported over long distances and can be absorbed by wine grapes [1].

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.

The impact of toasting process to produce aroma from oak wood intrinsic composition is well documented. It is admitted that such complexity contribute to the wine quality after barrel ageing. Despite our knowledge on the molecular identification of aroma impact compounds of oak wood, little research have been carried out, on a sensory level, on the aroma diversity of toasted oak wood.