Functional characterization of grapevine MLO genes to define their roles in Powdery mildew susceptibility by CRISPR/Cas9 genome editing

Wine quality is a complex concept determined by multiple factors, including vineyard management, winemaking operations, and the sensory perception of key attributes.

Context and purpose of the study. Current remote sensing strategies rely heavily on reflectance data and energy balance modelling using thermal imagery to estimate crop water use and stress.

The use of soil conservation practices in wine grape production is becoming common throughout the world in response to an increased awareness of the value of soil health to maintain crop productivity and environmental quality. However, little information is available on the meaning of soil health within a viticultural context, and what soil properties should be targeted to achieve both the agronomic and environmental goals of wine grape producers. Conservation practices lead to increases in soil organic matter which may improve soil water retention, and increase soil C content therefore constituting a potential avenue to adapt to droughts and sequester C. Well-known management practices such as the use of cover crops, compost or no-till, although effective, seem to result in highly variable outcomes in soil organic matter and other soil health indicators. This variability is likely associated to the application of the practices in different soils and climates. Thus, integration of soil health building practices needs a thorough understanding of their efficacy under different conditions. Furthermore, additions of soil organic matter could trigger emissions of CO2 and N2O, a potent greenhouse gas that could represent a potential tradeoff of soil conservation practices. Finally, nutrient and water availability may be affected by the increase in soil organic matter having consequences for vine balance and grape quality.

The production of fermented alcoholic beverages involves numerous processes in which microorganisms and enzymes convert components derived from the raw material into a wide range of compounds that affect the sensory characteristics of the resulting product. It is estimated that there may be as many as 800 to 1,000 such compounds in wine. These compounds belong to different chemical groups such as esters, alcohols, carboxylic acids, carbonyl compounds, polyphenols, sugars and many others.

In the conducted research, 30 yeast strains from red grape varieties were isolated from the Purcari wine center, and 28 yeast strains from red grape varieties were isolated from the Trifești wine center in the Republic of Moldova.