Comportement hydrique des sols viticoles et leur influence sur le terroir

Aceto balsamico di Modena IGP (ABM) is an Italian worldwide appreciated PGI (Protected Geographical Indication) vinegar,  obtained from cooked and/or concentrated grape must (at least 20% of the volume), with the addition of at least 10% of wine vinegar and a maximum 2% of caramel for color stability (EU Reg. 583/ 2009).

Wine viticulture, being firmly linked to the vine-terroir relationship, has always encountered significant bottlenecks to genetic innovation. Nonetheless, the development of new breeding strategies leading to the selection of stress resilient genotypes is urgent, especially in viticulture, where it would allow reducing the use of chemical treatments adopted to control fungal diseases. Genome editing represents an extremely promising breeding technique. Unfortunately, the well-known recalcitrance of several wine grape cultivars to in vitro regeneration strongly limits the exploitation of this approach, which to our knowledge has so far been developed on table grape genotypes with high regeneration potential.

In viticulture sector to find new tools for pest management has become an urgent necessity. Hence, grapevines cultivation has high production rate demand and to meet the intensive market request, a massive use of pesticides is often required. In addition to the environmental problems associated with large use of chemicals, there is an increasing number of consumers which are asking for

Wine aroma represents one of the most important quality parameter and it is influenced by various factors (viticulture and vinification techniques, climate or storage conditions etc.). Wines produced from conventionally and ecologically grown grapes of same variety have different chemical composition and aroma profile [1]. Aroma profile of wine can be also influenced by additional treatment of wine, such as concentration of wine by reverse osmosis (RO). Reverse osmosis represents a pressure-driven membrane separation technique that separates the initial wine on the retentate or concentrate that is retained on the membrane, and permeate that passes through it [2]. Wine permeate usually containes water, ethanol, acetic acid and several low molecular weight compounds that can pass through the membrane. This property enables the use of reverse osmosis membranes for wine concentration, partial dealcoholization, acetic acid or aroma correction [3,4].

AIM: Glutathione (GSH) is a powerful natural antioxidant, considered as a promising molecule against oxidative damage of aroma during winemaking and storage.