Optimization of in vitro establishment of grapevine varieties for fast micropropagation 

Wine grape berries respond to postharvest treatments with specific gaseous elicitors in terms of metabolic changes and composition. Short-term (3 days) high (30 KPa) CO2 treatment affects phenol compound concentration in skins of ‘Trebbiano toscano’ berries.

Effective control with fungicides is essential to protect grapevine from downy mildew, a devastating disease caused by the oomycete Plasmopara viticola. Managing this disease faces challenges in maintaining fungicide efficacy as the number of modes of action decreases and the risk of fungicide resistance increases. Long-term measures should address strains resistant to multiple modes of action, that can be selected by the repeated use of single-site fungicides. For these reasons, a precision management of the disease, that considers the selection of the best fungicide schedule according to the sensitivity profile of the pathogen population, is needed.

The color as well as the “clarity” of red wines are ones of the qualities required by the consumers. Red wines must have colloidal stability from its bottling to its consumption. The supplementation of red wines with additives, and especially Acacia senegal gum, contributes to its organoleptic properties such as the colloidal stabilization of the coloring matter. In a global perspective of limitation of additives in the field of enology, one of the objectives is notably (i) to reduce the use of additives in wines, by their number and/or their quantity, and (ii) to favor the use of natural additives while preserving the organoleptic and sensory qualities of wines.

All techniques usually used to assay proteins was not reliable in vegetable extract due to interferences with the components included in extracts like polyphenols, tanins, pectines, aromatics compounds. Absorbance at 280nm, Kjeldhal assay, Biuret and Lowry methods, Acid Bicinchonique technique and Bradford assay give the results depending on the composition of extract, on the presence or not of detergent and on the raw material (Marchal, 1995). Another difficulty in these extracts for the quantification of proteins comes from the large amount of water included in vegetable and the low concentration of proteins. Thus in red wines, proteins are usually not taken into account due to their low concentration (typically below 10 mgL-1) and to the presence of anthocyanis and polyphenols.

Full understanding of grapevine responses to variable soil resources requires
assessing the grapevine root system. Grapevine root systems are expansive and examining deep roots (i.e., >40 cm)
is particularly important in conditions where grapevines increase reliance on deep soil resources, such as drought
or plant competition. Traditional methods of assessing roots rely on morphological traits associated specific
functions (e.g., root color, diameter, length), while recent methodological advances allow for estimating root
function more directly (e.g., omics). Yet, the potential of applying refined methods remains underexplored for roots
at deep depths.