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

The overall quality of fine wines is linked to the development of “bouquet” during wine bottle ageing (1). Bordeaux red wine ageing bouquet is defined by the association of several odours

Le Muscat de Frontignan est bien connu pour ses fortes teneurs en composés terpéniques et par l’odeur florale et fruitée que ces composés confèrent aux vins qui en sont issus (1,2).

Grapevine interspecific hybrids (PIWIs, from German “pilzwiderstandsfähige Rebsorten” meaning fungus tolerant grapevine cultivars), offer a promising alternative to traditional cultivars in many wine regions due to their tolerance to certain fungal diseases. This makes them a potential solution for sustainable wine production, particularly under organic systems. Despite extensive research on certain agronomic traits and susceptibility to biotic diseases, such as powdery and downy mildews, the response of these cultivars to abiotic stressors, such as drought, remains unclear. Our study aims to investigate the eco-physiological traits of two commercial PIWI cultivars, Muscaris and Souvignier gris, at the leaf level to evaluate their response to drought stress.

The characterization of « the soil effect » in vine growing is often limited to the description of the physical components of the terroir. Many works were done in this direction and corresponded to geological, pedological or agronomical approaches. However, if the physical environment influences the vine and its grapes, its effect becomes limited at the scale of exploitation. Thus, it could be important to consider how the viticulturist « translated » the potential.

The phenolic compounds of red wines represent a source of numerous benefits for human health, which is why they are a constant subject of scientific research. Winemaking in Serbia has a growing economic significance, with particularly autochthonous varieties included [1]. This research identifies and quantifies phenolic compounds of Serbian red varietal wines of Prokupac and Black Tamjanika varieties. Quantification of the level of phenolics has been conducted, including molecular tannins [(+)-catechin, (-)-epicatechin, procyanidin dimers B1, B2, B3, B4], molecular anthocyanins, and the mean degree of polymerization of tannins by HPLC by UV detection, total antioxidant capacity via spectrophotometric methods and chromatic characteristics via CIELAB.