Application of Hyper Spectral Imaging for early detection of rachis browning in table grapes

Although the grapevine (Vitis vinifera) is a thermophilic plant wich is well adapted to regions with warm and dry summers, it is increasingly affected by climate change.

The overall quality of aged wines is in part due to the development of complex aromas over a long period (1.) The apparition of this aromatic complexity depends on multiple chemical reactions that include the liberation of odorous compounds from non-odorous precursors. One example of this phenomenon is found in dimethyl sulphide (DMS) which, with its characteristic odor truffle, is a known contributor to the bouquet of premium aged wine bouquet (1). DMS supposedly accumulates during the ten first years of ageing thanks to the hydrolysis of its precursor dimethylsulfoniopropionate (DMSp.) DMSp is a possible secondary by-product from the degradation of S-methylmethionine (SMM), an amino acid iden- tified in grapes (2), which can be metabolized by yeast during alcoholic fermentation.

Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. This beverage is increasingly produced at industrial scale, but its quality standards remain to be defined. Metabolomics analysis was carried out using FT-ICR-MS to understand the chemical transformations induced by the production phases and the type of tea on

Condensed tannins (CTs) play a crucial role in various domains, from food quality to health benefits.

Soil salinity is an increasingly critical challenge for grapevine production, particularly in Mediterranean climates like California. Chloride (Cl-) accumulation, in particular, severely impacts vine growth, productivity, and fruit quality.