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

Green cover in vine rows provides many ecological services, but can also negatively impact the crop, depending on the weed species. The composition of a vineyard weed community is influenced by many parameters. Ensuring an evolution of the vine row flora into a desired direction is therefore very complex. A key step towards this goal is to know which factors influence the establishment of the weed community and which types of communities are best suited for vineyards. In this study, we analysed the weed communities of several vineyards in the Lake Geneva region (379 botanical surveys on 117 plots), with the aim to highlight the links between soil management practices (chemical and mechanical weeding, mowing, mulching roll) and phytosociological profiles, biodiversity and selected functional traits (growth forms, life strategies, root depth). T

When talking about wine, terroirs are never too far. The National Institute of Apellation d’Origine (INAO) defines it as a system inside of which interact a group of human factors, an agricultural production and a physical environment.

S’il n’existe pas de réglementation officielle, la démarche des vins naturels prône un retour aux pratiques dites ancestrales préconisant notamment un mode d’élaboration des vins utilisant le moins d’intrants possible. Le seul autorisé reste l’anhydride sulfureux (SO2) à des doses quatre à cinq fois moins importantes que pour les vins dits conventionnels. Ce désir de renouer avec

Yeast protein extracts (ypes) have flocculating properties, allowing clarification of musts and wines. They are already authorized by oiv for fining purposes with a maximum dosage limit of 60 g/hl for red wines, and 30 g/hl for musts, white and rosè wines. The extraction of ypes from the cytoplasm of yeasts (saccharomyces spp) cells is defined by the resolution oiv oeno 452-2012, that indicate also some specification of the final product.

Despite their trace concentrations, volatile sulfur compounds (VSCs) are an important category of flavour-active compounds that significantly contribute to desirable or undesirable aromas of many foods and beverages. In wines, VSCs in the form of polyfunctional thiols, notably 3-sulfanylhexan-1-ol (3-SH), 3-sulfanylhexyl acetate (3-SHA), and 4-sulfanyl-4-methyl-pentan-2-one (4-MSP), possess extremely low olfactory thresholds (≈ ng/L) and pleasant “tropical aroma” notes. They have received much attention with respect to their sensory contributions, quantitative occurrences, biogenesis, and thiol management through viticulture and winemaking. However, the fate of these potent volatiles are still not fully understood.