Geostatistical analysis of the vineyards in the canton of Geneva in relation to soil and climate

During aging, wine consumes small amounts of oxygen. This oxygen intake triggers a series of reactions that lead to flavonoid elongation, which is known to reduce bitterness and astringency while enhancing color stability.

The chemical mechanisms involved in oxidation/reduction potential of wine during winemaking and aging are affecting its color, aroma and taste. Chemical oxidation is one of the major causes of development of off-flavors during ageing1. Thus, the chemical changes in wine during storage should be controlled to ensure the sensory quality of the product and avoid consumer rejection that will compromise the economic value of the product. The 1-hydroxyethyl radical has been recognized as the key radical intermediate in the oxidative reactions in wine2. Based on the kinetic study of POBN-1-hydroxyethyl spin adduct formation in wines initiated via the Fenton reaction, a novel tool was recently developed in our laboratory to quantify the resistance of wines against oxidation3.

Terpenes are responsible for flavors and aromas of grapes, however, they also protect from radiation, participate in biotic stress and antioxidant mechanisms. The phytohormone methyl jasmonate (MeJA) mediates many of these stress responses and has been associated with increased terpene content in berries. Here, we generated transcriptomic data of Vitis vinifera cv. ‘Gamay’ cells treated with MeJA (100 μM) and cyclodextrins (50 μM) to understand these responses. Ontology analysis revealed that up-regulated genes (URGs) were enriched in jasmonic acid biosynthesis and signaling terms, as expected. Inspection of transcription factors (TFs) among URGs allowed us to study uncharacterized TFs.

AIM: Loop-mediated isothermal amplification (LAMP) [1] is a modern technology for fast and sensitive amplification of specific DNA sequences under isothermal conditions. Its simple handling and no need for dedicated equipment together with an evaluation of the amplification event by in-tube detection make this method advantageous and economically affordable for on-site investigations in the industry.

Lactic acid bacteria (LAB) are essential microorganisms in winemaking due to their role in malolactic fermentation (MLF) [1]. This process not only ensures the biological stabilization of wine through the decarboxylation of malic acid into lactic acid but also contributes to modifications in the chemical composition of the wine [2][3].