Digitalization and valorization of the genotypic and phenotypic information retained within the FEM grapevine germplasm

Top quality sparkling wines (SW) are mostly produced using the traditional method that implies a second fermentation into the bottle[1]. That is the case of sparkling wines of reputed AOC such as Champagne, Cava or Franciacorta. However, it seems that the first SW was elaborated using the ancestral method in which only one fermentation takes place[2]. That is the case of the classical SW from the AOC Blanquette de Limoux[3]. In both cases, SW age in the bottle during some time in contact with lees favoring yeast’s autolysis[4]. There is a lot of information about traditional method but only few exists about ancestral method. The aim of this work was to compare SW made by the ancestral method with SW made by the traditional method.

The crunchy texture of table grapes is one of the key quality parameters during production. This varies from cultivar to cultivar, stage of harvest and vineyard performance. Cell wall properties are key drivers of berry quality (e.g., pericarp firmness and intactness) at harvest and beyond. Common practise amongst producers is to continuously monitor firmness by evaluating pericarp appearance of cross-sectioned berries prior to harvest. These qualitative methods can be quite arbitrary and imprecise in their execution, but more quantitative, yet simple and high-throughput methods to evaluate these cell wall polymers are not yet readily available.

Among the factors that influence the sensory quality, style, safety, sustainability, and sense of place of a wine, the contributions of microbial biodiversity are widely becoming more recognized. Throughout winemaking, multiple biochemical reactions are performed by a myriad of different microorganisms interacting in many ways.

AIM: The aim of this work was to study the inhibitory effect of the three most frequently used wine antioxidants – sulfur dioxide, ascorbic acid and glutathione – on the kinetics of browning caused by Botrytis cinerea laccase using a grape juice synthetic model in which (-)-epicatechin was the substrate.

Introduction and objective: the practice of physical exercises in an exhaustive way is related to damage. Muay thai (mt) is a high-intensity sport that demands agility, strength and power, which can lead to fatigue and muscle damage. Grape juice is rich in carbohydrates and antioxidants, which can delay the onset of fatigue and muscle damage. The objective of the study was to evaluate the impact of white grape juice consumption, during 14 days, on muscle damage parameters in tm athletes.