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

Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.

Atypical aging (ATA) is a white wine fault characterized by the appearance of notes of wet rag, acacia blossoms and naphthalene, along with the vanishing of varietal aromas. 2-aminoacetophenone (AAP) – a degradation compound of indole-3-acetic acid (IAA) – is regarded as the main sensorial and chemical marker responsible for this defect. About the origin of ATA, a stress reaction occurring in the vineyard has been looked as the leading cause of this defect. Agronomic, climatic and pedological factors are the main triggers and among them, drought stress seems to play a crucial role.[1]

INTRODUCTION: Foam stability of sparkling wines is significantly favored by the presence of surface active agents such as proteins and polysaccharides [1]. For that reason, the renowned sparkling wines are aged after the second fermentation in contact with the lees for several months (even years). Thereby wines are enriched in these macromolecules due to yeast autolysis. Since this practice is slow and costly, winemakers are seeking for alternative procedures to increase their concentration in base wines. In that sense, the supplementation with inactive yeast during alcoholic fermentation has been proposed [2]. The aim of this study was to determine whether this new strategy is really useful for enriching base wines in macromolecules and for improving foam properties of the base wines.

Dans le cadre d’une étude globale de l’influence du type de sol et de la conduite du verger sur la composition des pommes à cidre, une attention particulière est portée sur les facteurs amonts de la qualité comme

Among the macromolecules of enological interest in white wines, much attention has been paid to polysaccharides.