Ripening potential of Touriga Nacional variety with different canopy management techniques and in different regions (Dão, Bairrada and Vinhos Verdes)

Wooden barrels have been the preferred method for oak maturation for wines, but the use of alternative oak products, such as staves and oak chips have increased in South Africa due to lower production costs. This study investigated the effect of different oak products used during fermentation and ageing on the sensory profile, degree of liking and perceived quality of a South African Chenin blanc wine. The different wine treatments included an unoaked tank control wine, wines matured in 5th fill barrels, wines matured in new barrels from three different cooperages, and wines matured in 5th fill barrels with stave inserts from two different cooperages.

The Txakoli, a white wine produced in the Basque Country (North of Spain), has recently gained popularity due to wine quality improvement and increase in both acreages of production and wine consumption. The aim of this study was to characterize the chemical and microbiological differences between Txakoli wines made with grapes from different sites.

Dans les études des terroirs, il est souvent délicat d’établir des zonages et de mesurer les effets de l’environnement sur les vins. Avec plus d’un million d’hectares dans l’aire d’appellation délimitée, le terroir du célèbre vignoble de Cognac est bien connu pour ces eaux-de-vie et ainsi divisé en 6 crus.

The wine industry widely recognizes that early-harvested grapes or those with uneven ripeness at harvest can produce wines with an “unripe fruit” mouthfeel [1,2]. Despite this, it is still unknown which compounds cause these sensory flaws or the most effective winemaking techniques to address them.

One of the major challenges for food security and sovereignty is to produce stress-tolerant plants without introducing foreign DNA, because the legislative process, that bans transgenics, challenges us to find new solutions for producing plants that can survive the drought. To achieve this goal, we need to identify genes that can be modified to improve stress tolerance in plants. In this work, we present an online tool for exploring the transcriptome of grapevines under water stress, which is one of the most important abiotic stresses affecting viticulture. The tool is based on a comprehensive collection of rna-seq data from 997 experiments, covering four different tissues (leaf, root, berry, and shoot), various levels of water stress, and diverse genetic backgrounds (cultivars and rootstocks) with different levels of tolerance to water stress.