Haplotype-resolved genome assemblies of Chasselas and Ugni Blanc

Following the idea of « Grande Filiera » (GF) (Great chain), of « Grande Zonazione » (GZ) (Great Zonation), of “interpretation, estimation and valorisation of vineyards and wines landscape, of “qualities”(we have classified more than ninety), of quality economy.

The viticultural regions of the world have the advantage of a remarkable diversity of landscapes which are the reflection of the winegrowers’ capacity to adapt to the different geomorphological and climatic specificities of the terroirs, more generally speaking, this aesthetic and heritage aspect of the terroir is also part and parcel of the notion of sustainable viticulture.

Climate change leads to even more hostile and stressful for the wine microorganism conditions and consequently issues with fermentation rate progression and off-character formation are frequently observed. The objective of the current research was to classify a great collection of yeast isolates from Greek wines based on their technological properties with oenological interest. Towards this direction, fourteen spontaneously fermented wines from different regions of Greece were collected for further yeast typing. The yeast isolates were subjected in molecular analyses and identification at species level.

The wine sector generates a considerable amount of wealth but is facing a growing problem of fraud. Wine counterfeiting is one of the oldest and most common cases of food fraud worldwide. Therefore, the authenticity and traceability of wine are major concerns for both the industry and consumers. To address these issues, robust and reliable analysis and control methods are necessary. Several methods have been developed, ranging from simple organoleptic tests to more advanced methodologies such as isotopic techniques or residual radioactivity measurements.

The definition of terroir has evolved throughout history, from something clearly negative in the XVIth-XVIIIth century to a complex multi-parametric construct with positive connotations but also with many scientific unknowns. Terroir has always been linked more or less explicitly to the sensory properties of the resulting products.