Petiole phosphorus concentration is controlled by the rootstock genetic background in grapevine: is this a key for understanding rootstock conferred vigour?

The mouthfeel of wine is one of the most important aspects of the organoleptic experience of tasting wine. In wine a great deal is known about certain compositional components and how they impact mouthfeel perception, such as phenolics. But there are other components where little is understood, such as oligosaccharides. Saccharides in general are found in very low concentrations with wine, especially compared to conventional foods. There is very little information about how oligosaccharides influence the mouthfeel perception of wine.

Today in the wine industry, a lot of alternatives are available for reducing phytosanitary inputs. Among these, prophylaxis, the use of biocontrol products and the deployment of pathogen-resistant vines are the most promising. eugenol (2-methoxy-4-(2-propenyl)-phenol), a molecule with recognised antifungal properties, can contribute to the last two alternatives. This molecule has been identified as an endogenous compound in the baco blanc hybrid variety used in armagnac pdo, which is at least tolerant to botrytis cinerea.

Trebbiano di Lugana (TdL) is a white variety of Vitis vinifera mainly cultivated in an Italian area located south near Garda lake (Verona, north of Italy). This grape cultivar, also known as “Turbiana,” is used for the production of TdL wine with recognized Protected Designation of Origin whose volatile profile was recently determined [1]. The presence of varietal thiols in TdL, namely 3-mercaptohexan-1-ol and its acetate form, conferring the tropical and citrus notes, has been documented. Winemaking strategies were also described with the purpose of protecting and maintain these desired aromas [2]. To the best of our knowledge, the varietal thiol precursors (VTPs) were not previously determined in TdL grape and must. This study aimed to quantify VTPs in both grape during the ripening and must during the pressing. Volatile C6 compounds were also measured in the must fractions.

Analytical methods for dating wines often rely on assessing anthropogenic and cosmogenic radionuclides, including 14C and 137Cs [1,2].

In the Cognac region in France, Ugni blanc is the most planted grape variety (98% of the 80 500 ha). This vine region is in expansion due to the success of the associated well-known brandy and the need of high grape yield to guarrantee the production of base wine for distillation. About 2 to 3000 ha are newly planted each year and rootstocks are one powerfull tool for vineyard adaptation to soil or climate change. As rootstocks ensure water and mineral nutrient supplies to the scion, it is important to better understand their effect on berry compostionnal parameters such as sugars and nitrogen compounds, which are the main precursors for fermentary aroma metabolites, the latter being quality markers for Cognac after distillation.