Haplotype-resolved genome assemblies of Chasselas and Ugni Blanc

Koshu is one of the indigenous grape variety that has been grown in Japan for more than one thousand years. Recent research showed that it has 70% of Vitis vinifera genes. In 2010, the Koshu variety was included in ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine’ and has further fueled its popularity in Japan. It is the most cultivated variety for winemaking in Japan.
Koshu berries have light purple skins. The variety is mainly used to produce white wines such as an aromatic wine and a wine produced by sur lie method although various styles are produced.

The valorization of winemaking byproducts is subordinated to the knowledge of their chemical characteristics. This work concerned the determination of the polyphenolic profile and the dietary fiber content of skins and seeds from unfermented and fermented pomace of different cultivars (Moscato bianco, Cortese, Arneis, Pinot Noir, Barbera, Grignolino, Nebbiolo), sampled from some wineries in the Piedmont area (Italy) during the 2020 harvest.

Kokumi is a complex sensation perceived as enhanced palatability. Under the influence of kokumi substances, foods/beverages tastes become more flavorful with increased intensity, spread, continuity, richness, harmony, and punch which are the six related characteristics corresponding to the Kokumi sensory concept [1].

For coopers, seasoning and toasting are considered crucial steps in barrel making during which the oak wood develops specific organoleptic properties. Seasoning, carried out in the open air, allows reducing the moisture content of the staves to between 14 and 18% (compared to 70 to 90% after splitting) while modulating the intrinsic composition of the oak wood. Toasting consists of applying different degrees of heat to a barrel for a specific period of time. As the temperature increases, oak wood produces a wide range of chemical compounds through thermal degradation of its intrinsic composition.

Nous savons tous très bien qu’on a assisté au cours de ces dix dernières années à une éclosion soudaine de recherches sur le zonage viti-vinicole qui, à partir par exemple du modèle du concept de “terroir”, se sont de plus en plus enrichies en passant aux “Unités ou Systèmes de Transformation” (UTTE) et “Valorisation” (UTCE) pour terminer avec les “Systèmes productifs globaux du Territoire” (UTB) comprenant en filière les aspects existentiels (UTBES), sociaux (UTBSO) et économiques (UTBEC) hypothisés dans le “GRANDE ZONAZIONE: Grand zonage” (MORLAT R., 1996, CARBONNEAU A., 1996, TOUZARD J.M. 1998, CARBONNEAU A., CARGNELLO G., 1996, 1998, CARGNELLO G., 1994, 1995, 1996, 1998, 1999, 2001, -MILOTIC A., CARGNELLO G., PERSURIC G., 1999, PERSURIC G., STAYER M., CARGNELLO G., 2000, MILOTIC A., OPLANIC M., CARGNELLO G., PERSURIC G., 2000).