Haplotype-resolved genome assemblies of Chasselas and Ugni Blanc

STICS est un modèle de culture développé à l’INRA (France) depuis 1996. Il simule les bilans de carbone, d’eau et d’azote dans le système culture-sol, piloté par des données climatiques journaliéres. Il calcule à la fois des variables agricoles (rendement en quantité et qualité) et environnementales (pertes en eau et en azote). Une des originalités de STICS est son adaptabilité à de nombreuses cultures (herbacées, ligneuses, annuelles, pérennes) rendue possible par le choix de paramètres génériques et d’options de formalismes. Le travail présenté traite, dans un premier temps, des spécificités de STICS pour la vigne en terme de bilan trophique, de fonctionnement énergétique et hydrique et d’estimation des teneurs en sucre en en eau du raisin. Nous montrons ensuite diverses sorties du modèle qui permettent de caractériser des terroirs du vignoble des Côtes du Rhône.

“The Human being has an excellent ability to detect and discriminate odors but typically has great difficulty in identifying specific odorants”(1). Furthermore, “from a cognitive point of view the mechanism used to judge wines is closer to pattern recognition than descriptive analysis.” Therefore, when one wants to reveal the volatile “wine-like feature” pattern recognition techniques are required. Sensomics is one of the most recent “omics”, i.e. a holistic perspective of a complex system, which deals with the description of substances originated from microorganism metabolism that are “active” to human senses (2). Depicting the relevant volatile fraction in wines has been an ongoing task in recent decades to which several research groups have allocated important resources. The most common strategy has been the “target approach” in order to identify the “key odorants” for a given wine varietal.

New and developing technologies, that provide sensors and the software systems for using and interpreting them, are becoming pervasive through our lives and society. From smart phones to cars to farm machinery, all contain a range of sensors that are monitored automatically with intelligent software, providing us with the information we need, when we need it. This technological revolution has the potential to monitor all aspects of vineyard activity, assisting growers to make the management choices they need to achieve the outcomes they want. For example, a future vineyard may possess automated imaging that generates a three dimensional model of the vine canopy, highlighting differences from the desired structure and how to use canopy management to improve fruit composition, or generates maps with yield estimates and measurements of berry composition throughout the growing season.

Carbon dioxide (CO2) is the gaseous species responsible for the sparkle in all sparkling wines, influencing their
visual appearance, aromas and mouthfeel.

Sulphites are by far the most widely used additive in the wine industry. In relation to health, the interaction of sulphites with the gut microbiota has not been addressed so far. Following the consumption of wine and other sulphite-containing foods, the gastrointestinal tract and the microbiome are one of the first barriers that these compounds face in the human organism. In this study, we used a previously validated gastrointestinal digestion model (SIMGI®) [1,2] to evaluate the effect of intestinal digestion of wine sulphites on the gut microbiome.