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

En vue d’une production économique de qualités des raisins optimales une connaissance des informations les plus différentes est importante. Les nouvelles technologies, telles qu’un SIG permettent de réunir les informations sur le terrain, la nature du sol, le danger d’érosion, le climat, la végétation, l’hydrographie, l’apparition de nuisible et de maladies, etc. Sur la base de cartes topographiques un SIG permet une vaste analyse, une appréciation des rapports complexes ainsi qu’une représentation cartographique. Sur la base de modélisations en trois dimensions du terrain avec le SIG, les ensembles de données saisies ainsi que leur classification au niveau local peuvent être utilisés dans la production de zonages régionaux.

Water use efficiency is one of the most valued objectives in vine growing in mediterranean climates (de la fuente et al., 2015). Due to this, the grape growers provide different adaptation strategies according to their efficient consumption against the presumable water deficit generated under these environmental conditions. The use of non-positioned shoot systems (like sprawl, bush, etc.) Can help to achieve this objective.

Carbon dioxide (CO2) is the gaseous species responsible for the sparkle in all sparkling wines, influencing their
visual appearance, aromas and mouthfeel.

Light is a fundamental part at sales points which influences in the conservation of wines, particularly in those that are sold in transparent glass bottles such as rosé wines and increasingly white wines. The photochemical effect known as “light-struck taste” can cause changes in the aromatic characteristics of the wine. This “light-struck taste” is due to reactions triggered by the photochemical sensitivity of riboflavin (RBF).

Monferace project is born from an idea of 12 winegrowers willing to create a new “old style” Grignolino wine and inspired byancient winemaking techniques of this variety (1). Monferace wine is produced with 100% Grignolino grapes after 40 months of ageing, of which 24 in wooden barrels of different volumes. Grignolino is an autochthonous Italian variety cultivated in Piedmont (north-west Italy), recently indicated as a “nephew” of the famous Nebbiolo (2) and is used to produce three different DOC wines. The Monferace Grignolino is cultivated in the geographical area identified in the Aleramic Monferrato, defined by the Po and Tanaro rivers, in the heart of Piedmont and the produced wine is characterized by a high content of tannins, marked when young, that evolve over the years. Its color is generally slight ruby red and garnet red with orange highlights with ageing.