Population-wide diversity study in Lachancea thermotolerans highlights superior starters for winemaking

Extraction of anthocyanins and tannins have been studied for two grape varieties, Carignan and Grenache, two maturation levels and two vintages, in model solutions and in wines, using UHPLC-MS/MS in the MRM mode  and HPSEC.

Addressing the opportunities and challenges of genomics methods in grapevine (Vitis vinifera L.) requires the development of a comprehensive and accurate reference genome and annotation. We aimed to create a new gene annotation for the PN40024 grapevine reference genome by integrating the highly accurate and complete T2T assembly and the manually curated PN40024.v4 annotation. Here, we present a novel workflow to enhance the annotation of the T2T genome by incorporating past community input found in PN40024.v4. The pipeline’s containerization will improve the workflow’s reproducibility and flexibility, facilitating its inclusion as a shared workflow on the Grapedia portal, the grapevine genomics encyclopedia.

The new EU Green Deal aims to achieve GHG emissions reduction by at least 55% by 2030 and a climate neutral EU economy by 2050.
REDWine concept will be realized through the establishment of an integrated Living Lab demonstrating the viability of the system at TRL 7. The Living Lab will be able to utilize 2 ton of fermentation off-gas/year (90% of total CO2 produced in the fermenter) and 80 m3 of liquid effluent (100% of the liquid effluent generated during fermenter washing) to produce 1 ton (dry weight) of Chlorella biomass/year. This biomass will be processed under a downstream extraction process to obtain added-value extracts and applied in food, cosmetic and agricultural end-products and to generate a new EcoWine. REDWine will focus on the recovery of off-gas from a 20.000L fermenter of red wine production existing in Adega Cooperativa de Palmela (ACP, located in Palmela, Portugal).

Esters play an essential role in the young white wines’ fruity expression, particularly the groups of ethyl esters of fatty acids (EEFAs) and higher alcohol acetates (HAAs) [1]. However, generally, these groups of esters decrease relatively fast during the first two years of ageing [1, 2].

Disease resistant grapevine varieties (PIWI) are increasingly important for sustainable wine production, yet the impact of different yeasts on their wine profiles remains poorly studied. In this study, nine white interspecies varieties (i.e., caladris blanc, fleurtai, hibernal, johanniter, muscaris, sauvignon kretos, soreli, souvignier gris, and voltis) grown at the faculty of agriculture, university of Zagreb (Croatia) were vinified with three different saccharomyces cerevisiae yeasts (control strain, zymaflore x5, and zymaflore xarom).