Exploring the gene regulatory networks of WRKY family in grapevine (Vitis vinifera  L.) using DAP-Seq

Micropropagation is an important alternative to conventional methods of plant propagation. The objective of this study was to optimize a protocol for in vitro micropropagation of selected grapevine hybrids (H19 and H20) that are included in our breeding program. For the sprouting initiation experiment, nodal cuttings with only one axillary bud from two hybrids were separated, disinfected, and cultivated in 50% Murashige Skoog nutrient medium (½ MS) and Woody Plant Medium (WPM), adding 4.4 µM benzyladenine (BA) in both mediums.

Climate change impacts crop plants, plant pathogens, and their insect vectors and hence adds abiotic stress to the triangle of plant-virus-vector interactions.

Nitrogen (N) uptake by grapevine roots in forms like nitrate, ammonium, urea, or amino acids influences vegetative and generative growth, impacting grape quality and wine sensory profile. The study examined nitrogen’s influence on phenolic compounds in leaves, berries, and wine across different scales — hydroponics, soil culture, and vineyard trials. Nitrogen forms altered metabolite patterns in leaves and wine significantly, affecting aroma and flavor. Key nitrogen assimilation enzymes (NR, NiR, GS) in grapevine rootstocks responded to nitrogen forms and timing. Hydroponically grown rootstocks fertilized with various forms showed differences in enzyme expression and activity, suggesting rootstocks can assimilate amino acid glutamine (Gln).

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The chemical composition of wines depends on series of variables such as the type of grape, edaphoclimatic conditions, and viticulture and winemaking practices employed during production. Metallic elements play a significant role during winemaking (e.g. as catalysts of oxidation reactions) and have been previously employed for the classification of wines according to provenance. In this work, we focused on the analysis of metallic elements (K, Na, Ca, Zn, Cu, Fe, Mg, Mn, Ni, Cr, Al, Pb, Cd, Hg, Se, Co, Sn and As) in 145 Chilean wine samples (102 reds and 43 white wines), of seven grape varieties, and five of the major wine producing regions in Chile.