Development and application of CRISPR/Cas in grapevine

Nell’ambiente del Chianti Classico è stato applicato un progetto di zonazione aziendale con l’objettivo di valorizzare le produzioni dei diversi vigneti. In particolare sono stati individuati sette siti, sottoposti a studio particolareggiato per un triennio.

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.

Sulfites (SO2) are commonly used in the wine industry to preserve products during storage for antiseptic and antioxidant purposes (Oliveira et al., 2011).

The grapevine (Vitis vinifera L.) is a drought tolerant crop species that can be cultivated without irrigation in dry climates, even with rainfall as low as 350 mm/year.

Determining the age of a vineyard is essential for understanding its influence on wine quality and characteristics.