Somatic embryogenesis and polyploidy in grapevine: morphological shoot and leaf traits variations

In order to attenuate the effects of climate change on the ability to cultivate quality wine grape vines in Australia, it is essential to adapt to the projected less favourable Australian climate scenarios. One response may be to convert a portion of the current grapevine plantings to those varieties that demand less water and can tolerate increased heat. This investigation aimed to (i) generate sensory profiles and (ii) obtain knowledge about Australian wine consumers’ preferences and opinions of Australian wines made from potentially drought tolerant, white wine grape varieties not traditionally cultivated in Australia. A Rate-All-That-Apply (RATA) sensory panel (n = 49) generated sensory profiles of 44 commercial white wines made from 7 different white grape varieties (Arinto, Fiano, Garganega, Greco, Verdejo, Verdelho and Vermentino), plus two benchmark examples each of an Australian Riesling, Pinot Gris and Chardonnay wine.

In the La Mancha wine region, grapevines are regularly exposed to drought and heat waves, while the necessary water resources to mitigate these effects are becoming increasingly scarce.

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.

Le sol est un facteur important permettant la croissance de la vigne. Les propriétés physiques et chimiques, mais aussi microbiologiques ont une influence sur beaucoup des fonctions du sol comme la structure, le drainage, la fertilité, déterminant la vigueur des plantes et le potentiel œnologique des raisins.

L’entreprise viticole Concha y Toro S.A. gère environ 600 ha de vignes dans la Vallée du Maipo (A.O. Valle del Maipo). L’objectif est celui de caractériser spatialement ces vignobles et leur occupation du sol environnante. Le choix s’est porté vers la démarche de zonage viticole par l’analyse spatiale, utilisant des traitements d’images satellitaires afin d’avoir une vision synoptique de la zone à moindres coûts et délais. Un système d’informations géographiques (SIG) est construit à partir des données suivantes : cartes topographiques, géologique, fond cadastral numérique, images satellitaires. Un modèle numérique de terrain est par ailleurs construit à une résolution de 25 m à partir des cartes topographiques.