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

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

The Cape of Storms (also known as Cape of Good Hope) is renowned for harbouring a multitude of shipwrecks due to the inherent treacherous coastline and blistering storms.

Heat and drought episodes during the growing season are becoming more frequent and more severe in many of the world’s grape‐growing regions

Terroir encompasses many elements, including environment, grapes and human inputs that together contribute to the final wine quality of a certain wine growing area.

In Chile there is a dry farming area known as a traditional wine region, where varieties brought by the Spanish conquerors still persist. These varieties, in general, are cultivated under traditional systems, with low use of technical and economic resources, and low profitability for their grapes and wines. In this region, as in other wine grape growing areas, climatic conditions have changed significantly in recent decades. In particular, the occurrence of spring frosts, when bud break has already begun, have generated significant losses for these growers.