Haplotype-resolved genome assemblies of Chasselas and Ugni Blanc

AIM To determine the effect of both ripeness and enzyme maceration on the astringency and bitterness perception of Cabernet Sauvignon winesRecent work has contributed to a more detailed understanding of the grape cell wall deconstruction process from ripening through crushing and fermentation, providing a better understanding of what role polysaccharides play in post-harvest fermentation of grapes(1,2). Current research on glycomics in red wine making suggest polysaccharides are important sensory impact molecules (3–6). METHODSOur experimental system harvests Cabernet Sauvignon grapes at three different ripeness levels and makes wine both with and without enzyme treatment.

Grape ripening is a process driven by the interactions between grapevine genotypes and environmental factors. Grape composition is largely responsible for the production

Grapevine rootstocks play a pivotal role in influencing scion vigor, yield, and fruit quality, making their selection critical for sustainable vineyard management.

Climate change is impacting wine production in all parts of the world in highly variable ways that may change the expression of terroir, from rapid loss of viability right through to highly beneficial aspects that increase suitability

Light exposure is one of the major factors affecting the sensory quality of rosé wines and resulting in the light-struck fault.