Using nanopore skim-sequencing to characterise regional epigenetic variability in New Zealand Sauvignon Blanc

A large genetic diversity exists among V. vinifera varieties, but also among cultivated rootstocks. This diversity is important to adapt plant material to different environmental conditions

AIM: Valpolicella is a renowned Italian wine-producing region (Paronetto, 1981). Wines produced in its different sub-regions are anecdotally believed to be aromatically different, although there is no systematic study addressing the chemical bases of such diversity

Valpolicella is a famous Italian wine-producing region. One of its main characteristic is the intensive use of grapes that are submitted to post-harvest withering. This is rather unique in the context of red wine, especially for the production of a dry red wine such as Amarone. Amarone wines produced in Valpolicella different geographic origin are anecdotally believed to be aromatically different, although there is no systematic study addressing the chemical bases of such diversity. Aroma is the product of a biochemical and technological series of steps, resulting from the contribution of different volatile molecules deriving from grapes, fermentations, and reactions linked to aging, as well as one of the most important features in the expression of the geographic identity and sensory uniqueness of a wine.

The acıkara grape variety, a nearly forgotten native black variety in Anatolia/Turkey, has recently gained interest in its potential for producing high-quality wine from producers and consumers. The potential of producing high-quality red wine from the Acıkara grape variety (vitis vinifera), which is cultivated on the elmalı/antalya in the highland (1100 m altitude) of western mediterranean region, was investigated, and the suitability of the wine’s characteristics associated with high-quality red wine was determined.

Lately, rosé wine is rapidly increasing its popularity worldwide. Short-time macerations with the red skin of the grapes cause the partial extraction of anthocyanins, which are responsible for the pinki-sh-salmon hue of rosé wines. However, the low quantity of tannins (antioxidants) and richness in phenolic acids, which can be easily oxidized into yellowish pigments, tend to predispose rosé wines to an undesirable browning. Although the use of SO₂ for the prevention of oxidation is highly extended, this practice is expected to be reduced. Therefore, the search for alternative oenological adjuvants that prevent the oxidation and browning of rosé wines is highly desired.