VitExpress, an open interactive transcriptomic platform for grapevine

Proteic haze is a problem which may occur in all fruit-based beverages and fermented juices (beer, cider, wine). When it occurs, the economic loss is important.

Chitosan has been shown to enhance grapevine tolerance toward downy mildew while reducing the environmental impact of traditional protection products.

When the cork is in direct contact with an alcoholic solution such as in case of a bottle wine, some cork components can migrate into the wine.

Wine industry has to develop new strategies to reduce the negative impact of global climate change in wine quality while trying to mitigate its own contribution to this climate change. The term “ecosystem services”, whose use has been recently increasing, refers to the benefits that human beings can obtain from the interactions between the different living beings that coexist in an environment or system. The management of biodiversity in the vineyard has a positive impact on this crop. It has recently been reported that practices such as plant cover can reduce the occurrence of pests, increase pollination of the vine, improve plant performance1 and affect the phenolic content of grapes.2

Winemaking grapes contain a diverse array of non-volatile precursors that become noticeable only after hydrolysis reactions or molecular rearrangements, during which aroma compounds are generated and released [1]. Among these, glycosidic precursors are the most abundant and play a key role in the development of wine aroma [2].