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

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.

A survey has been conducted on 32 students and 25 former students of 28 nationalities of an international master course training executives of the international Wine sector.

In this study, we evaluated the contributions of vision, smell and taste to red wine quality judgments by expert wine tasters.

Spain is one of the main producers of high-quality fortified wines. Particularly some of them elaborated in Andalusia have acquired a great prestige for being unique due to their production in a specific geographical area with traditional methods, the grape variety used, the climate and the soil. Such is their distinguishing feature achieved that they have been protected by the European Union with the indication “Protected Designation of Origin” (PDO). Thus, there are four PDO of fortified wines in Andalucía (‘Condado de Huelva’, ‘Jerez Xérès Sherry’, ‘Manzanilla Sanlúcar de Barrameda’, and ‘Montilla-Moriles’). Furthermore, within each PDO,there are different categories according to their particular characteristics and winemaking conditions such as the aging process.

The Institut Français De La Vigne Et Du Vin (IFV) is conducting many experiments on innovative winegrowing practices, which are emerging in companies in the sector, or which are still at the R&D stage for agricultural suppliers. The purpose of these practices may be to reduce environmental impact, to adapt vineyards to climate change, or to achieve other technical, economic or social aims. Whatever the objective, it is necessary to verify the relevance of these new practices, and in particular their environmental relevance, i.e. That at the very least, the changes in practices do not increase the environmental impact of the technical itineraries.