Artificial intelligence (AI)-based protein modeling for the interpretation of grapevine genetic variants

The aim of this paper is to analyse the impact of landscapes in the notoriety and marketing of wines and in tourism promotion, specifically in the case of two centenary Portuguese demarcated regions

Hanseniaspora vineae (Hv) is a fermenting non-Saccharomyces yeast that compared to Saccharomyces cerevisiae (Sc) present some peculiar features on its metabolism that make it attractive for its use in wine production. Among them, it has been reported a faster yeast lysis and release of polysaccharides, as well as increased ß-glucosidase activity. Hv also produces distinctive aroma compounds, including elevated levels of fermentative compounds such as ß-phenylethyl acetate and norisoprenoids like safranal. However, it is known for its high nutritional requirements, resulting in prolonged and sluggish fermentations, even when complemented with Sc strain and nutrients.

Temperature is a key environmental factor affecting grape primary and secondary metabolites. Even if several mesoscale studies have already been conducted on temperature
especially within a Protected Designation of Origin area, few data are available at an intra-block scale. The present study aimed at i) assessing the variability in bunch zone air temperature within a single vineyard block and the temporal stability of temperature spatial patterns, ii) understanding temperature drivers and
iii) identifying the impact of temperature on grape berry attributes.

Context and purpose of the study. The quality of table grape clusters significantly affects consumer perception and market value, with berry size, texture, color, and overall appearance playing key roles.

Soil is a three-dimensional complex system, which constitutes a major component of Terroir. Soil characteristics strongly influence vine development, grape oenological potentialities and thus wine quality and style.