Adopting disease-tolerant varieties is an efficient solution to limit environmental impacts linked to pesticide use in viticulture. In most breeding programs, these varieties are selected depending on their abilities to tolerate diseases, but little is known about their behaviour in response to abiotic constraints.

Right after serving a sparkling wine into a glass, thousands of rising and bursting bubbles convey gas-phase CO2 and volatile organic compounds (VOCs) in the headspace above the champagne surface, thus progressively modifying the gaseous chemical space perceived by the consumer [1].

Winemaking is a complex microbial process involving the co-existence and interactions of various microorganisms [1].

Climate change and an evolving environmental and societal context call for the exploration of disease-resistant and/or drought-adapted grape varieties that meet the demands of consumers and society.

The increasing frequency of wildfires in grape-growing regions is seen as a significant risk for the grape and wine industry.