How sensor technologies combined with artificial intelligence increase the efficiency in grapevine breeding (research): current developments and future perspectives

Deleterious mutations that severely reduce population fitness are rapidly removed from the gene pool by purifying selection. However, evolutionary drivers such as genetic drift brought about by demographic bottlenecks may comprise its efficacy by allowing deleterious mutations to accumulate, thereby limiting the adaptive potential of populations. Moreover, positive selection can hitchhike mildly deleterious mutations due to linkage caused by lack of recombination. Similarly, in the context of species domestication, artificial selection mimics these evolutionary processes, which can have undesirable consequences for production and resilience. In this study, we evaluated the extent of the accumulation of deleterious mutations and the magnitude of their effects (also known as genetic load) at the whole-genome scale for ca.

The quality and productivity of grapevines are highly dependent on environmental factors. Climate change is altering grapevine physiology and wine production conditions, thus, winegrowers need to adapt to maintain optimal production and wine quality.

Terroir leaves its mark on the accumulation of flavours in grape berries, triggering biochemical re-actions and ultimately shaping wine styles.

Throughout centuries of anthropocentric breeding, plants have been selectively bred to enhance their quality traits and yield, often overlooking the importance of neglected attributes, like those involved in the interactions with beneficial microorganisms. This phenomenon led to an alteration in the distribution of photosynthetic products, shifting from defence mechanisms to growth, commonly described as ‘domestication syndrome’. Addressing the losses stemming from this condition is imperative just as unravelling the concealed communication between grapevines and beneficial microorganisms.

Abstract
Grapevine flowers development and fruit set are both influenced by cold nights in the vineyard. In this study, impact of chilling temperatures (0°C overnight) on carbon metabolism was investigated in the inflorescences of two cultivars, Pinot noir (PN) and Gewurztraminer (GW), selected according to their distinct sensitivity to the “coulure” process, GW being the most sensitive.