Enhancing hydric stress tolerance by editing the VviMYB60 promoter with CRISPR/Cas9 

This paper presents is the create, the study and ampelographic description the new «Early Likovrisi», that was created (2014) in Greece by Pantelis Zamanidis.

Sulphur dioxide (SO2) is a well-established preservative in the wine industry. Its ability to act in different stages of the process as an antioxidant and an antiseptic as main characteristics makes it versatile. However, the need for its reduction or even its replacement has been increasing by the regulatory authorities as well as by the final consumer. To understand the impact of SO2 during ageing on volatile organic compounds (VOCs) and amino acids (AAs) profiles, two white wines (one varietal and one blend) were aged under the same conditions, in the presence of different doses of SO2. After fermentation (t=0), 0, 30, 60, 90 and 120 mg/L of SO2 were applied, wines were kept over lees for 3 months (t=3), then were bottled after 3 (t=6) and 9 (t=12) months.

Leaf removal in the bunch zone is a common viticultural practice with several objectives, yet it has been difficult to conclusively link the physiological mechanism(s) and metabolic berry impact to this widely practiced treatment. We used a field-omics approach1 in a Sauvignon blanc high altitude model vineyard, showing that the early leaf removal in the bunch zone caused quantifiable and stable responses (over years) in the microclimate where the main perturbation was increased exposure. We provide an explanation for how leaf removal leads to the shifts in grape metabolites typically linked to this treatment and confirm anecdotal evidence and previous reports that leaf removal treatment at an early stage of berry development affects “quality-associated” metabolites (monoterpenes and norisoprenoids).

The aim of this work was to study the trapping capacity of four polyaniline polymers towards phenolic compounds in wine-like model solutions. METHODS: The model wine solution was composed of 12% (v/v) and 4 g/L of tartaric acid adjusted to pH = 3.6. A series of centrifuge tubes (15 mL) were filled with 10 mL of model solution enriched with 50 mg/L of five phenolic compounds (i.e., Gallic acid, caffeic acid, (+)-catechin, (-)-epicatechin, and rutin), and treated with different doses of PANI polymer (i.e., 0, 2, 4 and 8 g/L). After the addition of the polymer, the samples were stirred using a platform shaker at room temperature (20 ºC) for 2, 8, 16 and 24 h. All treatments included three replications.

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.