Development and application of CRISPR/Cas in grapevine

Combined improvements in sequencing technologies and assembly algorithms have led to staggering improvements in the quality of grape genome assemblies.

Oxygen management is crucial in terms of wine quality. Even more for white and rosé wines, which are less protected against oxidation than reds due to the lower levels of antioxidant polyphenols. This need is due to the existence of equilibria between chemical forms depending on the redox potential.

Nitrogen (N) is applied in the vineyard or the winery in wine production systems. The influence of different routes of N application is not well understood.

Taints and off-flavours are one of the major concerns in the wine industry and even if the issues provoked by them are harmless, they can still have a negative impact on the quality or on the visual perception of the consumer. Nowadays, the frequency of occurrence of mousy off-flavours in wines has increased.
The reasons behind this could be the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation in wine. This off-flavour is associated with Brettanomyces bruxellensis or some lactic acid bacteria metabolisms.

Each grape cultivar is composed of a population of individuals that are genetically different. Clonal selection has allowed the purification and improvement of the global quality