Exploring high throughput secondary trait phenomics to improve grapevine breeding

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

Consumers typically prefer wines with floral and fruity aromas over those presenting green-pepper, vegetal or herbaceous notes. Pyrazines have been identified as causatives for herbaceous notes in wines, especially Bordeaux reds. However, pyrazines are not universally responsible for herbaceousness, and several other wine volatile compounds are known to produce distinct vegetal/herbaceous aromas in wines. Specifically, volatile aldehydes elicit sensations of herbaceousness or grassiness and have been described in wines well above their perception thresholds.

Interpretation of ancient texts, such as the Amos epigraphic farming leases, questions both locations and spatial extents of the viticultural area, as well as soils, landscapes, cropping methods

Must oxidation is a complex process involving multiple enzymatic transformations, including the oxidation of phenolics containing an ortho-diphenol function. The latter process has a primary influence on wine aroma characteristics and stability, due to the central role of ortho-diphenols in the non-enzymatic oxidative reactions taking place during winemaking and in finished wine. Although oxidation of must is traditionally avoided, in recent years its contribution to wine quality has been revisited, and in some cases improvements to wine aroma have been observed with the application of controlled must oxidation. Nowadays there is a great interest in the wine industry towards the identification of specific markers or patterns to characterize and classify the response of grape must to oxidation.

To limit the acceleration of global warming we need to reduce greenhouse gases emissions (GHG), making our production processes more carbon-efficient and optimizing absorptions.