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

Significant increases in anthropogenic carbon dioxide (CO2) emissions due to combustion of fossil fuels and intensive land management practices that release CO2 into the atmosphere have resulted in higher air temperatures due to the greenhouse effect.

Spatial climate data at a 1 km resolution has allowed for a comprehensive mapping and assessment of viticulture DOs regions in Portugal. Overall the 50 regions and sub-regions in Portugal range

Volatile thiols are impact aroma compounds, well-known in the literature for imparting tropical fruit aromas such as passion fruit, guava, grapefruit, and citrus in white wines [1]. More recent evidence suggests that tropical fruit aromas are also caused by other aroma compounds besides thiols, such as fermentation esters, or the interaction between these volatile families. Therefore, the objective of this study was to investigate the effects of combining esters and/or thiols to determine their impact on the fruitiness aroma perception of white wines. Pinot gris wine was produced at the OSU research winery and was dearomatized using Lichrolut® EN. Combinations of fermentation volatile compounds were added to the wine, forming the aroma base. Treatment wines were composed of additions of different concentrations and combinations of thiols and/or esters. Samples were subjected to sensory analysis where forty-six white wine consumers evaluated the orthonasal aroma of the wines and participated in Check-All-That-Apply (CATA).

Ad una prima analisi l’interesse dimostrato dal settore produttivo nei confronti della zonazione vitivinicola è da ricondursi al fatto che dopo i primi approcci puramente accademici

It is well known that free varietal thiols, in particular 3-mercaptohexanol (3MH) and 3-mercaptohexyl ace-tate (3MHA), are important constituents to the aroma of New Zealand Sauvignon blanc wines.