Key phenolic compounds in the pulp of new red-fleshed table grape hybrids: anthocyanins and flavonols 

This paper presents is the create, the study and amplographic description the new seedless grape variety «Callinicos» was created by P. Zamanidis at the Athens Vine Department

In Chile there is a dry farming area known as a traditional wine region, where varieties brought by the Spanish conquerors still persist. These varieties, in general, are cultivated under traditional systems, with low use of technical and economic resources, and low profitability for their grapes and wines. In this region, as in other wine grape growing areas, climatic conditions have changed significantly in recent decades. In particular, the occurrence of spring frosts, when bud break has already begun, have generated significant losses for these growers.

In the context of global change, the environmental conditions are expected to be more stressful for viticulture. The choice of the rootstock may play a crucial role to improve the adaptation of viticulture to new biotic and abiotic threats (Ollat et al., 2016). However, the selection of interesting traits in rootstock breeding programs is complex because of the combination of multiple targets in a same ideotype. In this sense, the integration of studies about the genetic architecture for desired biotic and abiotic response traits allow us to identify genomic regions to combine and those with interesting pleiotropic effects.

With 0.3 to 0.7 kg CO2eq per 0.75 L wine, the glass bottle is the main contributor to the carbon footprint of a bottle of wine.

Lipids are crucial in alcoholic fermentation, influencing yeast metabolism by providing nutrients and modulating membrane composition [1]. They also serve as precursors to aromatic compounds shaping wine sensory profiles [2].