Haplotype-resolved genome assemblies of Chasselas and Ugni Blanc

Context of the study. Shifts in grapevine phenology driven by temperature increase due to climate change may result in different rainfall profiles between phenological stages.

Anthocyanins are responsible for the red wine color and their ability to condense with tannins is considered as a contributor in astringency reduction. However, recent studies showed the possibility of anthocyanins to influence directly the in-mouth perception of wines.

The phenolic compounds of red wines represent a source of numerous benefits for human health, which is why they are a constant subject of scientific research. Winemaking in Serbia has a growing economic significance, with particularly autochthonous varieties included [1]. This research identifies and quantifies phenolic compounds of Serbian red varietal wines of Prokupac and Black Tamjanika varieties. Quantification of the level of phenolics has been conducted, including molecular tannins [(+)-catechin, (-)-epicatechin, procyanidin dimers B1, B2, B3, B4], molecular anthocyanins, and the mean degree of polymerization of tannins by HPLC by UV detection, total antioxidant capacity via spectrophotometric methods and chromatic characteristics via CIELAB.

Vineyard exposure to smoke can lead to grapes and wine which exhibit objectionable smoky and ashy aromas and flavours, more commonly known as ‘smoke taint’ [1, 2]. In the last decade, significant bushfires have occurred around the world, including near wine regions in Australia, Canada, South Africa and the USA, as a consequence of the warmer, drier conditions associated with climate change. Considerable research has subsequently been undertaken to determine the chemical, sensory and physiological consequences of grapevine exposure to smoke. The sensory attributes associated with smoke-tainted wine have been linked to the presence of several smoke-derived volatile phenols, such as guaiacols, syringols and cresols [2].

Innovative solutions have been developed for winemakers to adopt in their cultivation practices [1]. Two of the implementations addressed in this study are the use of strains adapted to arid climates (AAC) and the use of varieties resistant to fungal diseases (PIWIs).