H-NMR metabolic profiling of wines from three cultivars, three soil types and two contrasting vintages

Micro(mi)RNAs are small non-coding RNAs that regulate several pathways and are widely recognised as key players in plant development, tissue differentiation, and many other important physiological processes, including plant adaptation to biotic and abiotic stresses. The release of plant genomes and the application of high throughput sequencing have considerably extended miRNA discovery across many species, including grapevine (Vitis spp.). Despite their relevance in plant development, functional studies in grapevine to clarify the function of miRNAs are not yet available. Through the grapevine genetic improvement platform IMPROVIT at CNR-IPSP (http://www.ipsp.cnr.it/en/thematics/turin-headquarter-thematics/improvit/), we developed integrated approaches to discover miRNA function in grapevine.

A part, at least, of red wines fruity expression may be explained by perceptive interactions involving particularly various substituted ethyl esters and acetates present at concentration far below their olfactory threshold, specifically thanks to synergistic effects. Wine sensory perception is directly linked to the stimulation of the taster at the level of olfactory epithelium by volatiles. These compounds are liberated from the matrix to the atmosphere, and will then be smelt. From a physico-chemical point of view, these volatiles ability to be released may be evaluated by their partition coefficients, which correspond to the volatile concentration ratio between the liquid and gas phase. Our goal is, through these coefficients determination, to assess if volatile matrix composition is able to impact the volatility of some compounds, and then explain sensory perception, i.eto evaluate what is called the pre-sensorial level impact.

Exposing berries to solar radiation improves most berry composition traits. Many of these effects have been linked to photomorphogenic mechanisms and berry temperature.

Grapevines are very sensitive to weather conditions. Excessively hot and dry periods trigger the activation of survival mechanisms, such as reduction of crop transpiration and the redistribution of water. Monitoring these mechanisms is, therefore, essential to better understand the grapevine water dynamics and maximize water-use efficiency.

A major problem for winemakers is the formation of proteinaceous haze after bottling. Although the exact mechanisms remain unclear, this haze is formed by unfolding and agglomeration of grape proteins, being additionally influenced by numerous further factors.