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

C-Glucosidic ellagitannins, which are the main polyphenolic compounds in oak heartwood, are extracted by wine during aging in oak barrels. Although such maturing of alcoholic beverages in oak barrels is a multi-centennial practice, very little is known on the impact of these ellagitannins on the organoleptic properties of red wine. The objectives of the present investigation were (i) to isolate oak ellagitannins and to hemisynthesize some made-in-wine flavano-ellagitannins, such as acutissimin A; (ii) to analyse their concentration ranges depending on the cultivar area and (iii) to evaluate their sensory impact on the basis of their human threshold concentrations and dose/response relationships in different types of solutions.

The landscape is defined by the European convention of the landscape (Florence, October 20, 2000) like part of the territory as perceived by the populations, whose character results from the action of natural and/or human factors and their interrelationships. This convention is based on the contribution cultural, ecological, environmental, social of the landscapes and aims at a reinforcement of the tools of protection and valorization in particular in the agricultural policies, of regional planning and town planning. Moreover, it encourages a step of identification and qualification of the landscapes and underlines the need for developing the sensitizing and the training of the actors concerned.

Acidity of grape berries is lowered due to climate changes (1), resulting in musts and wines with higher pHs. These higher pHs induce microbiological instability

During wine storage and aging, microorganisms capable of degrading malic acid in an undesirable manner can proliferate.

Some wine producers, in good years, can produce free-SO2 red wines and decide to add the minimum amount of sulphur dioxide only at bottling. To manage this addition