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

Chitosan is a natural polymer of β-D-linked N-acetyl-D-glucosamine units (1,2), that has only recently been approved by OIV for its use in winemaking to help with microbial control, metal chelation, clarification, and reducing contaminants.

Fining is a technique that is used to remove unwanted wine components that affect clarification, astringency, color, bitterness, and aroma. Fining involves the addition of adsorptive or reactive material in order to reduce or eliminate the presence of certain less desirable wine components and to ensure that a wine remains in a particular stable state for a given period of time Recently concerns have been raised about the addition of animal proteins, such as gelatin, to wine due to the disease known as bovine spongiform encephalopathy (Mad Cow disease). Although the origin of gelatins has been moved to porcine, winemakers are asking for substitute products with properties and application protocols similar to the traditional animal-derived ones, making the use of plant-derived proteins in fining a practically viable possibility. As a consequence, various fining agents derived from plants have been proposed, including proteins from cereals, legumes, and potato.

Climate change, particularly drought stress, threatens viticulture sustainability. Understanding scion-rootstock interactions and their link to the grapevine microbiome is key to improving vine health, productivity, and drought resilience.

Sustainable viticulture and winemaking continue to represent huge challenges, where a better knowledge about the functional role of biodiversity in the vineyard ecosystems is required.

Landscapes such as its representation express values, beliefs and intentions of the individuals and the communities that produce them.