The influence of external factors on the alcoholic fermentation of wine yeasts

Varietal thiols are considered for years as key aroma compounds in many wines. Their main origin is the cleavage during alcoholic fermentation of S-conjugate precursors present in grapes and musts, even if the levels of precursors already identified struggle to completely explain the levels of thiols found in wine.

In Spain, the wide diversity of red grapevine varieties represents an advantage when choosing the most suitable one for cultivation based on different climatic conditions, without implying a loss of their enological potential.

The type of wine is determined by environmental, plant materials and human factors. These factors are numerous and interact together, which makes it difficult to determine the hierarchy of their effects

Berry composition at ripeness can be explained by many factors. This study was carried out from 2004 through 2011 in a 60 block network in the Yonne region, Burgundy.

Cell pluripotency, enables the possibility to change the cellular fate, stimulating the reorganization and the formation of new vegetative structures from differentiated somatic tissues. Although several factors are implicated in determining the success of a breeding program through the use of modern biotechnological techniques, the definition of a specific regeneration strategy is fundamental to speed up and make these applications feasible.