Development and application of CRISPR/Cas in grapevine

In Ancient Egypt, wine was a luxury product consumed mainly by the upper classes and the royal family and offered to gods in daily religious rituals in the temples.
Since the Predynastic (4000-3100 BC) period, wine jars were placed in tombs as funerary offerings. From the Old Kingdom (2680-2160 BC) to the Greco-Roman (332 BC-395 AD) period, viticulture and winemaking scenes were depicted on the private tombs’ walls. During the New Kingdom (1539-1075 BC), wine jars were inscribed to indicate: vintage year, product, quality, provenance, property and winemaker’s name and title.

In this audio recording of the IVES science meeting 2022, Antonio Morata (Universidad Politécnica de Madrid, Madrid, Spain) speaks about the use of fumaric acid to control pH and inhibit malolactic fermentation in wines.

Red wine ageing impacts its chemical and sensory characteristics such as colour, astringency and aromas evolution. Wine ageing involves many chemicals and physico-chemical reactions. Oxygen has an important role in these evolutions, especially during bottle ageing. It is known that wine composition and its antioxidant capacity are correlated to its ability to undergo with oxygen exposure [1]. A high oxygen exposure can affect wine quality by the formation of undesirable oxidative volatile compounds such as acetaldehyde [2]. Thus, ageing capacity is an important factor for wine quality and is related to extent of oxidation with ageing [3].

Remote sensing applications in viticulture have been a research theme now for nearly two decades, becoming a valuable tool for vineyard management. Metrics produced using remotely sensed images of vineyards have yielded relationships with grape quality and yield that can help optimise vineyard performance

Aim: The aim of this research is to quantify the impacts of different cordon establishment techniques on vine health and longevity. It is hypothesised that wrapping developing cordon arms tightly around the cordon wire will cause a constriction of the vascular system, becoming worse over time and disrupting the flow of water and nutrients.