Reduced bunch compactness in a clone of Tempranillo associates with a complex reciprocal translocation detected by long-read sequencing genomics

The vineyard of Bergerac, a guaranteed vintage, is situated in the mid-Lot valley, which has siliceous terraced rows on its hillsides, and on its bordering plateaux, composed of limestone and clay of the tertiary geological eras.

Climate changes and the trend towards organic and more sustainable winemaking highlighted the need to use biological methodologies. The reduction in the use of SO2, the need of the reduction of ethanol content of wines and the now need to reduce or eliminate chemical phytosanitary products, have prompted the search for alternative practices.

Botrytis cinerea has more than 1200 host plants and is one of the most important plant pathogens in viticulture. Under certain environmental conditions, it can lead to the development of a noble rot, which results in a specific metabolic profile, altering physical texture and chemical composition. The other microbes involved in this process and their functional genes are poorly characterised. We have generated metatranscriptomic [1,2] and DNA metabarcoding data from three months of the Furmint grape variety, representing the four phases of noble rot, from healthy berries to completely dried berries.

In the current viticultural context, global warming leads to advanced and possibly accelerated ripening which can alter the balance among desirable grape quality traits sought for winemaking. Evaluation of genetic material that displays delayed and/or slower ripening could uncover a potential “slow ripening” trait for incorporation into commercial varieties through breeding. In this study, we evaluated a white-fruited selection discovered in the Grape Breeding and Genetics program at E. & J. Gallo Winery that displayed an unusual ripening pattern compared to standard varieties. Vines of the slow-ripening selection did not differ in their visual appearance, water status or gas exchange characteristics compared to vines of its normal-ripening sibling.

While the ethanol and tartaric acid contained in wine lees are typically recovered by distilleries, the remaining solid fraction (yeast biomass) is usually disposed of, thus negatively affecting the overall sustainability of the wine industry.