Optimization of in vitro establishment of grapevine varieties for fast micropropagation 

Achieving disease resistance in grapevine (Vitis vinifera) without compromising plant growth is a significant challenge for viticulture. Astrategy to reduce susceptibility to Downy Mildew (DM) is through dual inactivation of the salicylic acid (SA) hydroxylases VviDMR6-1 and VviDMR6-2 by gene editing, which leads to elevated endogenous SAlevels and enhanced immunity.

Grapevine trunk diseases (GTD) occur wherever grapes are grown and are considered the main biotic factor reducing yields and shortening vineyards’ lifespan. Currently, no product is available to eradicate GTD once grapevines are infected. Therefore, prophylactic strategies based on pruning wound protection and ‘remedial surgery’, the only eradication method based on the elimination of infected wood and renewal of the vine by means of new canes or suckers, are the only effective strategies available. The Canadian grape and wine industry focusses on a sustainable production and thus, looking for alternatives to chemicals for disease management is a top priority.

The increasing demand for healthier, more transparent, and sustainable wine products has prompted the need for innovative solutions to optimize the wine health value chain.

As six on the nine planetary boundaries have already been crossed, putting our safe life on Earth at risk (Rockström et al., 2024) and agriculture is significantly responsible for it (Campbell et al., 2017), viticulture, faces the challenge of reducing its environmental impacts through fundamental changes to its practices.

The impact of toasting process to produce aroma from oak wood intrinsic composition is well documented. It is admitted that such complexity contribute to the wine quality after barrel ageing. Despite our knowledge on the molecular identification of aroma impact compounds of oak wood, little research have been carried out, on a sensory level, on the aroma diversity of toasted oak wood.