Monitoring arthropods diversity in the “Costières de Nîmes” viticulture landscape

Heat and drought episodes during the growing season are becoming more frequent and more severe in many of the world’s grape‐growing regions

Studies on model plants have shown that temporary soil flooding exposes roots to a significant hypoxic stress resulting in metabolic re-programming, accumulation of toxic metabolites and hormonal imbalance. To date, physiological and transcriptional responses to flooding in grapevine are poorly characterized. To fill this gap, we aimed to gain insights into the transcriptional and metabolic changes induced by flooding on grapevine roots (K5BB rootstocks), on which cv Sauvignon blanc (Vitis vinifera L.) plants were grafted.

Aroma diversity is one of the most important features in the expression of the varietal and geographic identity and sensory uniqueness of a wine. Italy has one of the largest ampelographic heritages of the world, with more than five hundred different varieties. Among them, many are used for the production of dry still white wines, many classified as Protected Designation of Origins and therefore produced in specific geographical areas with well-defined grape varieties. Chemical and sensory characteristics of the aroma of these wines have never been systematically studied, and the relative diversity has never been described and classified.

Initiatives have been ongoing in recent years to safeguard biodiversity in the oenological sector via a process of enhancement of ancient varieties, under a pressure of a market strongly oriented towards production deriving from native vines of specific geographical zones. In that sense, Aosta Valley
(Italy) has raised the need to preserve and characterize its minority vine varieties which have the potentiality to give varietal wines. Fumin represents the 7% of the production of the region with 16 hectares of vineyards and 753 hectolitres of derived wine. Due to its large phenolic potential, strong astringency and deep colour, it has long been, and is still today, assembled or blended with other varieties as occurs, for example, for the Torrette.

Hanseniaspora spp. are one of the most common yeast isolates in vineyards and wineries and play an important role in wine-making.