Haplotype-resolved genome assemblies of Chasselas and Ugni Blanc

Climate influences viticulture and wine production at various scales with the majority of attention given to regional characteristics that define the general varieties that can be grown and the wine styles that can be produced.

The cultivated vine (Vitis vinifera) is the main species cultivated in the world to make wine. In 2017, the world wine market represents 29 billion euros in exports, and France contributes 8.2 billion (28%) to this trade, making it a traditional market of strategic importance. Viticulture is therefore a key sector of the French agricultural economy. It is in this context that the nutritional diagnosis of the vine is of real strategic interest to winegrowers. Indeed, the fertilization of the vine is a tool for the winegrower that allows him to influence and regulate the quality of the wine.

Acidity is often touted as a predictor of wine ageability, though surprisingly few studies have systematically investigated the chemical basis for this claim.

ine consumption is linked to the aromatic profile, consumer acceptance, and reflects the viticultural and oenological practices applied, together with the study related to clones is a way to evaluate the adaptation

Dans le vignoble champenois, le risque thermique associé au gel des bourgeons au printemps et en hiver est très mal connu et ne peut être envisagé qu’à l’échelle locale, en raison d’une variabilité spatiale forte. L’objectif de l’étude est d’appréhender ce risque de façon fiable et pluri locale en utilisant le réseau de stations météos récemment implanté.