Screening table grape cultivars using cell wall ELISA and glycan microarrays for berry firmness and quality parameters

The vine is colonized by a multitude of micro-organisms (fungi, bacteria, oomycetes) mainly coming from the microbial reservoir constituted by the soil. These microorganisms have positive or negative effects on the vine (protection against pathogens, resistance to abiotic stress, nutrition, but also triggering of diseases) (Fournier, Pellan et al. 2022). In addition to these functional roles, they respond quickly to environmental changes (climate, cultural practices) which could make them good bioindicators of the functioning of the wine ecosystem.

The movement of Natural wines has clearly increased in the last few years, to reach a high demand from consumers nowadays. Switzerland has not been left out of this movement and has created a dedicated association in 2021. This association has the ambition to develop a specific tasting sheet for natural wines. The study of the tasting notes shows that the olfactory description of wines is recent but predominant today. But wine is a product makes to be drunk and not (just) to smell it. Based on these findings, a new 100-point tasting sheet has been developed. The main characteristics are 1) an evaluation in the mouth before the description of the olfaction, 2) to give 50% of the points on the judgment for the mouth characteristics, 3) to pejorate the visual aspects only if the wine is judged as “not drinkable” and 4) to express personal emotions.

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.

With the Federation of Wine Syndicates of Anjou and the Wine Syndicate of Angevin for direct sale to the Property, the Higher School of Agriculture of Angers was led to carry out, in 1995, a survey of winegrowers in Maine and Loire, with a view to grouping the supply of some of the wines intended for direct sale (Huet, 1995).

Glutathione is a tripeptide that is mainly found in reduced form in grapes. It generates during the maturation of the grape, increasing significantly after veraison [1].