Exogenous dsRNA applications to identify novel candidate susceptibility genes to downy mildew

Must oxidation is a complex process involving multiple enzymatic transformations, including the oxidation of phenolics containing an ortho-diphenol function. The latter process has a primary influence on wine aroma characteristics and stability, due to the central role of ortho-diphenols in the non-enzymatic oxidative reactions taking place during winemaking and in finished wine. Although oxidation of must is traditionally avoided, in recent years its contribution to wine quality has been revisited, and in some cases improvements to wine aroma have been observed with the application of controlled must oxidation. Nowadays there is a great interest in the wine industry towards the identification of specific markers or patterns to characterize and classify the response of grape must to oxidation.

Eleven wine-growing sites are now on the UNESCO World Heritage List as Cultural Landscapes. If the viticultural character of these sites constitutes the main argument for the demonstration of their heritage value, the terroir and its biophysical and environmental characteristics tend however to appear in a minor mode compared to the aesthetic and cultural dimensions. In other words, the “specific characteristics of the soil, topography, climate, landscape and biodiversity” (OIV definition) are most often used as descriptive elements in the presentation of the sites, but it is more the aesthetic, historical,

While the trend in winemaking is toward reducing the inputs and especially sulphites, the development of While the trend in winemaking is toward reducing the inputs

The concept of ‘terroir’ describes the interplay of the environmental factors that affect the grapevine. This includes but is not limited to climate, soil composition, vineyard management, topography, and geology.

In view of sustainability and zero-waste initiatives, the valorisation of sidestreams is a key emerging topic in the wine industry.