Exploring the impact of NPR3 gene silencing on the interaction between grapevine and mycorrhizal fungi through genome editing

Water limitation is a major environmental constraint affecting grapevine productivity and fruit quality worldwide.

Considering that „prevention requires information”, in 2007, the european education program wine in moderation (wim) started. The common message of responsible and only moderate wine consumption is implemented in each participating country, adapted to national circumstances. In germany, besides recruiting new wim members from the wine sector, the deutsche weinakademie focusses also on information and education of future wine makers and cellar men in professional schools. The seminars cover basic information about the existing legal framework (youth protecting law, drink driving laws, etc.), the self regulation code of conduct for commercial communications (advertising) of alcoholic beverages as well as the health effects of alcoholic beverages, and of wine in particular.

Several factors like vineyard site, climate, grape variety, ripeness, physical health of the grapes and pest management influence the populations of indigenous yeasts on grapes and later on in spontaneous fermentations.

Context and purpose of the study ‐ Vine balance is a concept describing the relationship between carbon assimilation (usually estimated using a measure of vine vigour, e.g. pruning weight) and its utilisation for fruit production (usually estimated using harvest yield). Manipulating vine balance through leaf area or crop load adjustments affects the proportion of the vine’s total carbohydrate production required to mature the fruit. It is commonly considered that composition of the berry, and resulting wine, is strongly affected by vine balance.

Grapevine production in the EU faces increasing pressure from climate change, high pesticide dependence, and the need to maintain grape and wine quality while reducing environmental impact.