Response to powdery and downy mildew of varieties with disease resistance genes (PIWI)

Proanthocyanidins are important phenolic fraction for wine quality, contributing to astringency, bitterness and color. Their metabolism begins in the mouth and continues throughout the gastrointestinal tract; however, most of them are accumulated in the colon where are metabolized by the intestinal microbiota, giving rise to a whole series of phenolic acids that may have greater activity at physiological level than the precursors[1]. This study aimed to evaluate in vitro the bioaccessibility of proanthocyanidins in a red wine developed by Bodegas Pradorey, as well as to evaluate the potential effect of intestinal microbiota on polyphenols metabolism identifying and quantifying secondary metabolites.

Climate change scenarios suggest an increase in temperatures and an intensification of summer drought. Measuring seasonal plant water status is an essential step in choosing appropriate adaptations to ensure yields and quality of agricultural produce. The water status of grapevines is known to be a key factor for yield, maturity of grapes and wine quality. Several techniques exist to measure the water status of soil and plants, but stem water potential proved to be a simple and precise tool for different plant species.

Performing accurate vineyard yield estimation is of upmost importance as it provides important benefits to the whole vine and wine industry. Recently, image-analysis approaches have been explored to address this issue however this approach has as main challenge the bunch occlusion, mostly by vegetation but also by neighboring bunches. The present work aims at assessing the magnitude of bunch occlusion by neighboring bunches and to evaluate its dependency on a selection of vegetative and reproductive vine parameters assessed at fruiting zone. Forty vine segments (1 m) of two vineyard plots of the white cultivars ‘Alvarinho’ and ‘Arinto’ were assessed for vegetative and reproductive features at fruiting zone and imaged with a 2D camera.

Considering That Innovation Supports A Company’s Competitive Advantage And Drive Higher Profits (Dogru A. & Peyrette J., 2022), A Key Challenge Of Wine Companies Is Getting Practitioners To Understand That Innovation-Related Wine Research Increases The Likelihood Of Competitive Advantage, Bringing Financial Success. A Continued And Enhanced Investment In Research Is, Thus, A Prerequisite For Commercial Success In Today’s Globalized And Competitive Wine Industry (Høj P., Pretorius I.S., & Day R., 2003).

​For several years, the chemistry of taste has aroused high interest both from academics and industrials. Plant kingdom is a rich and reliable source of new taste-active compounds. Many sweet, bitter or sour molecules have been identified in various plants [1]. They belong to diverse chemical families and their sensory properties are strongly affected by slight structural modifications. As a consequence, the investigation of natural taste-active products in a given matrix appears as a major challenge for chemists. Such studies are particularly relevant in oenology since they allow a better understanding of wine and spirit taste.