Development and application of CRISPR/Cas in grapevine

Current climatic challenges in the wine sector require innovative solutions to maintain the quality of wines while adapting oenological practices to changing conditions. This article presents the detailed study of a lachancea thermotolerans strain on matrices typical of the French mediterranean area.

Quantity and quality of flavonoïds in grape berries are important parts of their global quality. Several studies had shown that tannins are responsible for some major flavour properties of red wines such as colour, bitterness and astringency. Nevertheless, their synthesis and properties are still misunderstood. Some studies had suggested that the tannic pool was set before veraison. Thus, the comprehension of the relations between environment and setting of this tannic pool, up to the harvest, is not sufficient.

The global wine sector is currently facing a significant crisis driven by declining consumption and changing consumer preferences.

Winemaking is a globally significant industry in the field of food technology (218 mhL of wine estimated for 2024 harvest) [1], which activity produces tons of by-products annually, including pomace (pulp, stems, seeds, skins), lees, organic acids, CO2, and water [2].

Several studies have tried to develop different methods to study the photodegradation of wine in an accelerated way, trying to elucidate the effect of light on the wine compounds[1]. In a previous study, our team developed a chamber that speeds up the photodegradation of rosé wine[2]. In the present work we have tried to establish a correlation between irradiation times in accelerated conditions and the natural exposure to the cycles of light that usually exist in markets or at home.