Climate, grapes, and wine: structure and suitability in a variable and changing climate

Color is one of the key elements for the marketing of rosé wines due to their packaging in transparent bottles. Their broad color range is due to the presence of pigments belonging to phenolic compounds extracted from grapes or formed during the wine-making process. However, the mechanisms responsible for such diversity are poorly understood. The few investigations performed on rosé wines showed that their phenolic composition is highly variable, close to that of red wines for the darkest rosés but very different for light ones [1]. Moreover, large variations in the extent of color loss taking place during fermentation have been reported but the mechanisms involved and causes of such variability are unknown.

The color of rosés wines is extremely diverse and a key element in their marketing. It is due to the presence of red anthocyanins extracted from grape skins and pigments formed from them and other wine constituents during wine-making.

The use of elicitors to promote the biosynthesis of secondary metabolites in grapes has been tackled in several reports, however its study linked to nanotechnology is less developed.

Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. This beverage is increasingly produced at industrial scale, but its quality standards remain to be defined. Metabolomics analysis was carried out using FT-ICR-MS to understand the chemical transformations induced by the production phases and the type of tea on

Age-related macular degeneration (AMD) that is the main cause of visual impairment and blindness in Europe which is characterized by damages in the central part of the retina, the macula. This degenerative disease of the retina is mainly due to the molecular mechanism involving the production and secretion of vascular endothelial growth factor (VEF). Despite therapeutic advances thanks