Synthesis of the contribution of the Giesco (group of international experts of vitivinicultural systems for cooperation) to the study of terroirs

The European wine industry is facing multiple challenges derived from climate change and the pressure of different fungal diseases that are compromising the production of traditional varieties. A sustainable alternative maybe the adoption of resistant varieties. In this study, we have evaluated the enological potential of 9 resistant varieties (5 white and 4 red varieties) in La Rioja. Microvinifications were carried out with three biological replications. Oenological parameters were very diverse with acid content varying from 2.6 g/L to 6.6 g/L.

Approaching the notion of terroir wines at the level of consumption poses a problem due to the absence of a regulatory definition of the term terroir, which is not taken up either at Community level or at national level (the Consumer Code in particular does not define not the land). However, whatever definition is adopted for the terroir, we can retain at the consumer level an identification of the terroir through the different geographical mentions appearing on the labels or on the shelves of the wine shelf.

During winemaking, some byproducts are obtained, such as grape pomace, which represent 13% of winery byproducts.

Grapevine (Vitis vinifera L.) is a challenging plant species to transform and regenerate due to its complex genome and biological characteristics. This limits the development of cisgenic and gene-edited varieties. One hurdle is selecting the best starting tissue for the transformation process, much like isolating suitable tissue for protoplasts. One promising method involves delivering crispr/cas components to protoplasts isolated from embryogenic calli, which are then induced to regenerate.

Oxidation processes constitute a main problem in winemaking. Oxidation result in color browning and varietal aroma loss, which are key attributes of wine organoleptic quality