LC-MS based metabolomics discriminates premium from varietal chilean Cabernet Sauvignon cv. Wines

Ya en 1964 GIOVANNI DALMASSO et alii describiendo el Moscato bianco (12) ponían de manifiesto la dificultad realmente ardua en descubrir “si no todas, por lo menos las más importantes variedades que llevan el nombre de Moscateles

Nel corso del 2009, in alcuni vigneti allevati ad alberata in provincia di Caserta (Italia), è stata avviata una ricerca per valutare la variabilità genetica della popolazione del vitigno ‘Asprinio’, la condizione sanitaria delle piante e le caratteristiche del vino sia rispetto alla forma di allevamento (alberata tradizionale e controspalliera) che all’altezza della fascia produttiva.

Developing a tractable genetic engineering and gene editing system is an essential tool for grapevine. We initiated a plant transformation and biotechnology program at Oregon State University using the grape microvine system (V. vinifera) in 2018 to interrogate gene-to-trait relationships using traditional genetic engineering and gene editing. The microvine model is also used for nanomaterial-assisted RNP, DNA, and RNA delivery. Most reference genomes and annotations for grapevine are collapsed assemblies of homologous chromosomes and do not represent the specific microvine cultivar ‘043023V004’ under study at our institution.

Volatile organic compounds (VOCs) are very important for the characterisation and quality of the final white wine. An oenological practice to increase the extraction of aroma compounds is the cold pre-fermentative maceration [1,2], although it may also release phenolic compounds that confer darker chromatic traits to white wines, not appreciated by consumers. This practice could be improved by the use of enzymes in order to facilitate the release of the odorous molecules. In this study, the effect of different enzyme treatments during skin contact on the chromatic characteristics and volatile composition of white musts from four winegrape varieties was evaluated.

A white wine model solution (12% v/v ethanol, 4 g/L tartaric acid, pH 3.2) was used to assess wine colloidal instability as well as the influence of several wine components on bentonite performance in protein removal.