Reduction of the height of the canopy in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

Oct 3, 2023 | 2ICGWS-2023, Flash - Sustainable vineyard management, International Congress on Grapevine and Wine Sciences, IVES Conference Series

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv.

Can yeast cells sense other yeasts beyond competition interactions?

Oct 3, 2023 | 2ICGWS-2023, Flash - Microorganisms for wine quality, International Congress on Grapevine and Wine Sciences, IVES Conference Series

The utilization of non-Saccharomyces yeasts in the wine industry has increased significantly in recent years. Alternative species need commonly be employed in combination with Saccharomyces cerevisiae to avoid stuck fermentation, or microbial spoilage. The employment of more than one yeast starter can lead to interactions between different species with an impact on the outcome of wine fermentation. Previous studies[1] demonstrated that S. cerevisiae elicits transcriptional responses with both shared and species-specific features in co-culture with other yeast species.

Detoxification capacities of heavy metals and pesticides by yeasts 

Oct 3, 2023 | 2ICGWS-2023, Flash - Microorganisms for wine quality, International Congress on Grapevine and Wine Sciences, IVES Conference Series

Winegrowing is still characterized by the extensive use of chemical fertilizers and plant protection products, despite strong recommendations to limit these practices. A part of these xenobiotics and metals are then found in grape juice and wine, causing a major health concern, as well as negatively affecting the fermentation process. In recent years, there has been renewed interest in non-Saccharomyces yeasts. These species have a wide phenotypic diversity, which would be exploited to broaden the aromatic palette of wines.