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

Varietal Riesling aroma relies strongly on the formation and liberation of bound aroma compounds. Floral monoterpenes, green C6-alcohols, fruity C13-norisoprenoids and spicy volatile phenols are predominantly bound to disaccharides, which are produced and stored in the grape berry during berry maturation. Grape processing aims to extract maximum amount of the precursors from the berry skin to increase the potential for a strong varietal aroma in the wine. Subsequent yeast selection plays an important part in this process.

Il comprensorio del Lago di Bolsena (VT) è un territorio ad elevata vocazione vitivinicola in cui il paesaggio della vite storicamente persiste e caratterizza la fisionomia dei luoghi. Qui gli agroecosistemi viticoli possiedono una valenza ecologico-ambientale, storico-culturale ed economica di rilievo.

The ambition of the zonation of the Doc “Sangiovese di Romagna” is described as 25 siti sperimentali, aventi diversa origine geologica, in cui è stato individuato un vigneto omogeneo per la determinazione dei principali parametri viticoli ed enologici. In seguito è stato analizzato il contentto di stilbeni nei vini al fine di indepth il legame con le charatteristiche geopedologiche. The studio describes the positive relationship between the altitude and the content of the trans -piceide nelle province di Forlì and Ravenna and of the trans -resveratrolo a Ravenna. I suoli con maggiore calcare attivo hanno fornito vini più ricchi in stilbeni.

L’observation est effectuée entre 1996 et 1998. L’expérience a commencé avec des clones numérotés: 75, 95, 96 et 227 de la variété Chardonnay. Le porte greffe est le Kober 5 BB. La forme de conduite est le cordon. La taille est longue. La densité de plantation est 3,5 x 1 mètre (2857 ceps par 1/ha).

Does a white wine smell like red wine if you color it with red food coloring? A study by Morrot, Brochet, and Dubourdieu (2001, Brain and Language) suggests so. Subjects perceived red wine odors when tasting white wine that had been colored red. The perceived odor profile of the colored white wine became similar to that of a red wine. However, the forced-choice procedure used by Morrot et al. has some methodological shortcomings. Here, we used an alternative method (a rating procedure) to evaluate the presented wines.