Within-vineyard spatial variation impacts methoxypyrazine accumulation in the rachis of Cabernet-Sauvignon

Red wine ageing impacts its chemical and sensory characteristics such as colour, astringency and aromas evolution. Wine ageing involves many chemicals and physico-chemical reactions. Oxygen has an important role in these evolutions, especially during bottle ageing. It is known that wine composition and its antioxidant capacity are correlated to its ability to undergo with oxygen exposure [1]. A high oxygen exposure can affect wine quality by the formation of undesirable oxidative volatile compounds such as acetaldehyde [2]. Thus, ageing capacity is an important factor for wine quality and is related to extent of oxidation with ageing [3].

ine consumption is linked to the aromatic profile, consumer acceptance, and reflects the viticultural and oenological practices applied, together with the study related to clones is a way to evaluate the adaptation

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. However, this process is inefficient, time-consuming, and only applicable to a few genotypes. To enhance grapevine regeneration efficiency, the expression of developmental and plant growth regulators shows promise in escaping the recalcitrance encountered in traditional tissue culture methods.

High quality wines start in the vineyard however little is known about the role vineyard management practices play in this quality outcome. Gold medals and well-known regionality increase consumer preference for purchasing a wine. An increase in the former will certainly also drive an increase in the latter and therefore practices in production that consistently lead to gold medal winning wines will improve both the marketability of the region and its products. It is argued that vinification is the main driver of wine quality and in fact, the presence of some oak compounds is a well-known consumer and expert mark of quality. However, only select wines are vinified in oak and therefore the original grape quality at the winery door must in fact drive all further downstream vinification decisions.

The increasing demand for healthier, more transparent, and sustainable wine products has prompted the need for innovative solutions to optimize the wine health value chain.