Exploring high throughput secondary trait phenomics to improve grapevine breeding

Yield is an agronomic trait that is critical to the sustained success and profitability of the wine industry. In the context of global warming, overall yield tends to decrease. Rootstock has been identified as a relevant lever for adaptation to changing environmental conditions. The aims of this study are; i) to finely identify the components of the yield influenced by rootstock; ii) to characterise the rootstock × scion interaction; iii) to understand the trade-off between vigour and yield.

Clay-based ceramic vessels (jars, pyhtoi, etc.) for wine fermentation and aging processes have been used in several cultures for millennia. This know-how still in practice in several countries of the Armenian highland is gaining worldwide in curiosity, popularity, and interest. Ceramic pots are famous among traditional winemakers for their benefits such as temperature regulation, natural cooling system, favorable oxygen exchange, and impact on pH, which are different from those of stainless steel, wood barrels, or concrete.

The classification of enological tannins has gained importance following the OIV’s requirement to include their botanical origin on product labels (OIV-OENO 624-2022).

This paper describes the first year results of a study that investigated the effects of altitude and related temperature parameters on the biosynthesis of aromas in the Italian cultivar Glera.

During wine alcoholic fermentation, yeasts produce volatile aroma compounds from sugar and nitrogen metabolism. Some of the metabolic pathways leading to these compounds have been known for more than a century.