Mgaloblishvili Rpv29 and Rpv31 loci reveal new insights on downy mildew resistance sources in Vitis vinifera

Vitis vinifera ‘Nebbiolo’ cultivar is a 3’-subsituted anthocyanin prevalent wine variety. It is grown in North-West Italy for the production of high quality ageing wines. In the present work berry skin anthocyanin amounts and profiles of the clones CVT 308, CVT 423 and CVT 142 were studied in 2004 and in 2005 in four environmentally different locations of North-West Italy: Donnas (steep mountain area), Monforte (hilly area, with a pH of 8.1), Vezza (hilly area, with a pH of 8.2) and Lessona (plain area, with a pH of 4.8).

Fossil fuel combustion continues to drive increases in atmospheric carbon dioxide, consequently elevating the global annual mean temperature and specifically increasing the growing season temperatures in many of the world’s most important wine growing regions (IPCC 2014; Jones et al 2005). Grapes are sensitive to changes in growing season temperatures, and past models have shown a direct link between warming temperatures and earlier harvest dates (Cook and Wolkovich 2016). Globally, there have been shifts of 1-2 weeks for wine growing regions (Wolkovich et al 2017 and references within). The phenological shifts resulting from growing season temperature increases are documented internationally, and models predicting phenology using temperature are becoming more precise (Parker et al 2011).

Characterization of phenolics and VOCs in wines obtained from Malbec vineyards of the Uco Valley submitted to high-altitude solar UV-B and water restriction

Tropical fruit aromas in wines are thought to be important to wine consumers, although there is little research to confirm this statement. With so many wine styles available, it has become important to understand the qualities that are desirable to consumers and how to achieve those qualities. Thiols and esters are compounds that have been found to cause tropical fruit aromas in chardonnay (ref). Fermentation temperature gradients and skin contact were found to increase these compounds using micro scale fermentations. This work aimed to scale up these fermentations/operations to determine if the desired tropical fruit aromas could still be achieved and if there is a perceivable difference in tropical fruit aromas, liking, and emotional response in the wines at the consumer level.

Grapevine (Vitis vinifera L.) is a challenging plant species to transform and regenerate due to its complex genome and biological characteristics. This limits the development of cisgenic and gene-edited varieties. One hurdle is selecting the best starting tissue for the transformation process, much like isolating suitable tissue for protoplasts. One promising method involves delivering CRISPR/Cas components to protoplasts isolated from embryogenic calli, which are then induced to regenerate. However, this process is inefficient, time-consuming, and only applicable to a few genotypes. To enhance grapevine regeneration efficiency, the expression of developmental and plant growth regulators shows promise in escaping the recalcitrance encountered in traditional tissue culture methods.