VitExpress, an open interactive transcriptomic platform for grapevine

High temperatures typical of warm climates cause the colour of red wines to become increasingly unstable over time.

Cover crops in vineyards have been extensively studied, as the choice of grass species and their management significantly influence soil properties and vine performance.

Hemizygous genes, are genes present on only one copy of the genome (only one allele) and should not be confused with homozygous genes.

The color of a red wine is one of the most important parameters of its quality, giving much information on its status, such as the grape variety used or the winemaking style. As the result of a complex equilibrium between different forms of anthocyanins and polymerization reactions which occur over the course of time, color can also serve as an indication of a wines’ age. For this purpose the “chemical age” i and ii indexes have been introduced by Somers in 1977. The chemical age index i measures the color absorbance after the addition of acetaldehyde while chemical index ii provides an indication of how much of the total red pigments are resistant to SO2 bleaching.

Ultra-High Pressure Homogenization (UHPH) is an innovative technology that can be seamlessly integrated at various stages of winemaking. Its application helps minimize or even eliminate the need for sulphites and other antimicrobial or antioxidant treatments, offering a faster and more sustainable alternative.