Tracking the origin of Tempranillo Tinto through whole genome resequencing and high-throughput genotyping  

Riesling represents the most widely cultivated grape variety in Germany and is therefore of particular economic interest. During recent years an increase in the petrol-note as well as in undesirable bitter and adstringent notes has been reported. These changes are most likely linked to increasing temperature and sunlight exposure of grapes due to climate changes.
The “petrol note” is caused by the formation of the C13-norisoprenoid 1,1,6-trimethyl-1,2-dihydronaphthalin (TDN), which originates from acid-labile precursors formed by the carotenoid degradation in the grape.

During cold storage, grapes undergo changes that affect their visual, mechanical, and organoleptic properties, potentially impacting quality and negatively influencing consumer acceptance. Key parameters include uniform color, crunchiness, and flesh consistency. We evaluated the influence of two distinct packaging methods on the chromatic characteristics, hardness, and pedicel detachment resistance of fourteen new seedless white and red grape varieties during cold storage. These factors are crucial for maintaining the quality of the product and extending its shelf-life. The novel grape varieties were obtained through a breeding program at CREA-VE of Turi, Southern Italy.

Aim: Terroir is a French concept relating the qualities and quality of agricultural products to their physical and socio-cultural place of origin. It is increasingly used by business and policymakers as a marketing technique to provide economic benefits (e.g. Lenglet, 2014; Wine Australia, 2015), and to potentially preserve cultural heritage (e.g. Bauer, 2009) and the environment (e.g. Bowen, 2010)

Anthocyanin accumulation and extractability were studied in Tannat, Cabernet Sauvignon and Merlot grapes produced in the south of Uruguay in two consecutive seasons. Typical cultivation situations employed in the region for each variety were considered. A follow-up was carried out, considering 60 plants per vineyard, and the harvest was determined according to the technological indices of maturity. Samples of grapes were taken in duplicate in each vineyard periodically along grape maturation. The basic composition, polyphenolic potential and anthocyanin extractability were determined. Also, half of grapes were frozen and later peeled; skin extractions over 24 hs with a solution of 12% ethanol and pH 3.2 were carried out. The anthocyanin contents of the extracts obtained were determined by HPLC-DAD. The levels of anthocyanins reached the highest values before technological maturity. Anthocyanin extractability had a decrease during grape maturation.

Wine is a solution containing abundant volatile compounds which contribute to their aroma. Many of them are produced by yeast as metabolism by-products. Different yeast strains produce different volatile profiles. The possibility of studying the evolution of volatile compounds during fermentation, using sampling methods that not alter the volume of fermentation media, is of great interest. In spite of this, non-invasive methods to monitoring the evolution of volatile profile during fermentation have been seldom used. The goals of this work were to use by first time the headspace sorptive extraction (HSSE) as non-invasive method to monitor the evolution of volatile profiles throughout alcoholic fermentation and to study the changes on volatile profiles produced by Saccharomyces cerevisiae and Lachancea thermotolerans during fermentation of a must with high sugar content.