Haplotype-resolved genome assemblies of Chasselas and Ugni Blanc

Recent decades have witnessed an evolving trend of diverse product types, improved quality, and green, low-carbon, and sustainable development in chinese wine market. A quality evaluation system, namely, with a dual orientation of “flavor compounds” and “sensory evaluation” is used as guidance for winemaking innovation in China.

Yeast mannoproteins and derivates are polysaccharides produced from the cell walls of different yeast strains widely used in the winemaking and finning of wines to improve their overall stability and sensory properties.

Par le fait d’une politique agricole communautaire axée sur des objectifs de qualité des produits, la recherche et l’identification des critères de cette qualité deviennent impératives. En viticulture, la notion de qualité du produit est rattachée au concept théorique de «terroir». Ce terme englobe un ensemble de paramètres du milieu (géologie, sol, climat) influant sur la récolte.

Wine aroma is shaped by the wine’s chemical compositions, in which both grape constituents and microbes play crucial roles. Although wine quality is influenced by the microbial communities, less is known about their population interactions.

Armenia, a small country in the South of the Caucasus, has been rediscovering its wine-growing past since the discovery in 2007 of archaeological wine-growing remains dating back around 8,000 years. They are among the oldest in the world. Despite a great diversity of grape varieties, Armenian winegrowers did not have sufficiently organized genetic collections to produce plants and satisfy the growing demand for planting.