VitExpress, an open interactive transcriptomic platform for grapevine

Fruity aromas, characterized by red and black fruit descriptors, are central to the identity of Bordeaux red wines [1,2]. Despite extensive research focused on identifying and quantifying volatile compounds that contribute to fruity aromas in wine, the mechanisms underlying their interactions and sensory perception remain poorly understood [3].

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].

Oxygen is playing a major role in wine ageing and conservation. Many chemical oxidation reactions occur but they are difficult to follow due to their slow reaction times

Sémillon is a cultivated grape variety known for contributing to dry and sweet white wine production. However, only seven approved clones have been officially recognized in France[1]. In this study, we aimed to characterize the genetic diversity and metabolomic profiles of a Sémillon clonal population, shedding light on the potential variations within this important grape variety.

We report the effects of different drip irrigation treatments on the agronomic performance and water relations of Tempranillo grapevines, pruned to a bilateral cordon