Terroir or Tūrangawaewae? Expressing sense of place in an emerging New Zealand wine region

La adaptación de nuevas variedades a zonas de cultivo fuera de su área de origen presenta múltiples interrogantes. En Castilla-La Mancha se está produciendo en los últimos años una gran inquietud por la diversificación y la reconversión de variedades.

Throughout the growing season, grapevine frequently encounters environmental challenges associated with heat and light radiation stress, especially during the ripening stage, thereby constraining the yield and quality of berries. MYB24 has been previously proposed to control light responses during late fruit ripening stages, and it has been found to require the co-factor MYC2. We have generated transcriptomic data from grapevine leaves transiently co-transformed with MYB24 and MYC2. Differential expression analysis revealed 179 up-regulated genes (URGs). Considering tissue specificity, where MYB24 is specifically and highly expressed in flowers and late-ripening berries, the expression of these URGs was explored using a previously published Berry Development Atlas gathering berry development data of cv. ‘Pinot Noir’ and ‘Cabernet Sauvignon’ in different vintages.

A terroir represents grouping of homogenous environmental units, or natural terroir units, based on the typicality of the products obtained. Identification and characterisation of terroirs depends on knowledge of environmental parameters, the functioning of the grapevine and characteristics of the final product, which must be placed in a spatial context.

Climate is considered one of the main factors that determines the aptitude of a specific location for growing grapes and producing high quality wine, being in that sense one of the main elements defining the concept of terroir

The chemistry of wine oxidation is captured in the reactions between the oxidation products, mostly reactive electrophiles, with other wine constituents. An understanding of both components and their reactions can lead to ideas and techniques to control and mitigate or enhance these reactions to allow for the desired development of the wine. Current investigations are yielding much useful information about oxidation reactions in wine.