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

The grape and wine industries have long sought rapid, reliable and cost-effective methods to screen and monitor all the stages of the winemaking process, which include grape ripening in the vineyard, harvest and grape reception at the weighbridge, the fermentation stage and the bottling of the final product.

Electrical Resistivity Tomography (ERT) measurements have been performed by the Wenner method on an experimental plot situated in Gaillac region.

The elaboration of sparkling wine is a demanding process requiring technical as well as scientific skills. Uncovering the role of the terroir to the final product quality is of great importance for the wine market. Although the impact of the yeast strains and their metabolites on the final product quality is well documented, the action of bacteria still remains unknown. The malolactic fermentation (MLF) is carried out by the lactic acid bacteria after the alcoholic fermentation in order to ensure the microbial stability during the second fermentation that takes place in the bottle or in tanks. Oenococcus oeni is the only selected species to drive MLF that has been commercialized for sparkling wine elaboration and it is naturally present on grapes, in the cellar and also in the final product. However, whether the bacterial strain contributes to the sensory characteristics of sparkling wine is still questioned.

Among the macromolecules of enological interest in white wines, much attention has been paid to polysaccharides.

Actually, many countries around the world are studying different strategies for adapting winegrowing regions to climate changes, focusing on a sustainable viticulture.