Exploring diversity of grapevine responses to Flavescence dorée infection

Sémillon is a cultivated grape variety known for contributing to dry and sweet white wine production. However, only seven approved clones have been officially recognized in France[1]. In this study, we aimed to characterize the genetic diversity and metabolomic profiles of a Sémillon clonal population, shedding light on the potential variations within this important grape variety.

The European Union’s “farm to fork” strategy sets out several objectives to be achieved by farmers, who, among others, relate to increasing biodiversity, protecting soils and reducing the use of pesticides. At a time when the amendments to the national plans of Sustainable Use of pesticides are being discussed, it is important to understand what the Setúbal Peninsula region status is.

Fermentative aromas (especially esters and higher alcohols) highly impact the organoleptic profile of young and white wines. The production of these volatile compounds depends mainly on temperature and Yeast Available Nitrogen (YAN) content in the must. Available dynamic models predict the main reaction
(bioconversion of sugar into ethanol and CO2 production) but none of them considers the production kinetics of fermentative aroma compounds during the process of fermentation. We determined the production kinetics of the main esters and higher alcohols for different values of initial YAN content and temperature, using an innovative online monitoring Gas Chromatography device.

Climate can greatly affect grape yield and quality (van Leeuwen et al., 2024). Growing suitable cultivars in a given region and or breed environmental resilient cultivars are essential for maintaining viticulture sustainability, particularly in the face of climate change (Wolkovich et al., 2018).

Smoke impact is an ongoing and growing issue for vintners across the globe, with the west coast of the U.S. and Australia being two of the largest wine industries impacted. Wine has shown to be especially sensitive to smoke exposure, often acquiring off-flavor sensory characteristics, such as “burnt rubber”, “ashy”, or other medicinal off-flavors.1 While several studies have examined the chemical composition of smoke influences on wine, some studies disagree on what compounds are having the largest impact on smell and flavor.2 This study is designed as a bottom-up approach to inventory the chemical compounds derived from smoke from a grassland-like fire that are potentially influencing wine chemical composition.