VitExpress, an open interactive transcriptomic platform for grapevine

Pectins or pectic polysaccharides are one of the major components in grape skin cell wall, they contribute to physiological processes which determine the integrity and rigidity of grape skin tissue

During the more than 190 years since the founding of the first ampelographic collection, the creation of a series of collections is attested on the territory of the Republic of Moldova, each operating in different historical periods and socio-economic conditions,

The microbial diversity during spontaneous grape must fermentation has a determinant influence on the chemical composition and sensory properties of wine. Therefore, yeast diversity is an important target to better understand wine regionality. Hence, the aim of this study was to isolate, identify, and characterize the yeast core microbiota in grape must during the early stage of lab-scale spontaneous fermentation of withered grapes to produce Amarone della Valpolicella wine (Verona, Italy).

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.

La caractérisation des sols en vue d’une étude de terroirs viticoles peut être réalisée à différents niveaux de complexité, suivant le nombre de variables pris en compte et suivant le fait que celles-ci sont spatialisées ou non