Unveiling the Grapevine Red Blotch Virus (GRBV) host-pathogen arms-race via multi-omics for enhanced viral defense 

Downy mildew (Plasmopara viticola) is one of the most devastating diseases of Vitis vinifera.

The effect that some extraction techniques, such as ultrasound (Cacciola, Batllò, Ferraretto, Vincenzi, & Celotti, 2013; Povey & McClements, 1988) or microwaves (Carew, Close, & Dambergs, 2015; Carew, Gill, Close, & Dambergs, 2014) produce on the aroma of red wines, when applied to processes of extractive nature, such as pre-fermentative maceration or ageing with oak chips (Spanish oak – Quercus pyrenaica and French oak – Quercus robur) has been studied. The volatile profile was determined by means of gas chromatography coupled with olfactometric and mass spectrometric detection. A sensory analysis was also carried out. No indications were found to show that the pre-fermentative treatment with microwaves or ultrasound modified the sensory profile of the wines whereas the application of such energies during the ageing phase showed some positive trends at sensory level.

Grapevine leafroll associated virus 2 (GLRaV-2) is one of the most common damaging viral diseases in vines, causing significant reductions in photosynthesis, yield and grape quality. In this study, we tested the hypothesis that the leaf net photosynthesis and the transport of sugars to the berries is progressively reduced along the season in vines infected with GLRaV-2, and consequently, the yield (kg per plant) and total soluble solids (TSS) at the berry harvest-ripe stage are lower than non-infected vines.

Smoke impact in wines is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed and accumulate in berries, where they may also become glycosylated. Both volatile and glycosylated forms eventually end up in wine where they can cause off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, often long-lasting and lingering on the palate. In cases of large wildfire events, economic losses for all wine industry actors can be devastating.

Historical phenology records have indicated that advances in key developmental stages such as budburst, flowering and veraison are linked to increasing temperature caused by climate change. Using phenological models the timing of grapevine development in response to temperature can be characterized and projected in response to future climate scenarios.
We explore the development and use of grapevine phenological models and highlight several applications of models to characterize the timing of key stages of development of varieties, within and between regions, and the result of projections under different climate change scenarios.