Effect of row direction in the upper part of the hillside vineyard of Somló, Hungary

Considering that global warming is changing berry ripening timing and progression, uncovering the molecular mechanisms and identifying key regulators governing berry ripening could provide important tools in maintaining high quality grapes and wine. NAC (NAM/ATAF/CUC) transcription factors represent an interesting family due to their key role in the developmental processes control, such as fruit-ripening-associated genes expression, and in the regulation of multiple stress responses. Between the 74 NAC family members, we selected 12 of them as putative regulators of berry ripening: NAC01, NAC03, NAC05, NAC11, NAC13, NAC17, NAC18, NAC26, NAC33, NAC37, NAC60 and NAC61.

Astringency is a specific oral sensation dominated by dryness and puckering feeling and is one of the leading quality factors for red wines, as well as some fruit products

Phenolic compounds are important quality indicators in red wine. A large number of polyphenols play an important role in wine development, contributing to the colour and the sensory perception of the wines. Anthocyanins are the pigments responsible for the colour in young red wines while tannins are the principal contributors to the bitterness and the astringency of the wines. Wine polyphenols are considered more complex molecules than grape phenolics, due to the enormous number of chemical reactions which take place during the entire winemaking process and storage, forming more stable compounds.

Context and purpose of the study. Climate change threatens traditional winegrowing regions, with about 90% of areas like southern France at risk by the end of the century due to heatwaves and droughts.

In oenology, bio-protection consists in adding bacteria, yeasts or a mixture of microorganisms on grape must before fermentation in order to reduce the use of chemical compounds such as sulphites.