Identification and biological properties of new resveratrol derivatives formed in red wine

Climate change, with rise in temperatures, is leading to an advance in the dates of phenological stages, with a loss in quality of the grape final product. Therefore, the understanding of the genetic determinants driving the phenological stages of flowering, veraison and the interval between them, represents a target for the development of grapevine’s cultivar adapted to the changing environment.
Here we conducted a GWA study to identify SNPs significantly associated to flowering time, veraison time and to the interval among them. A germplasm collection (CREA-VE in Susegana, Treviso, Italy) including 649 grapevine’s cultivar representing 365 unique genotypes was considered.

Albariño is a white cultivar that has been recently promoted in Uruguay due to its ability to maintain high berry quality even in adverse climate conditions during ripening. This study aims to assess the effect of different topographic conditions on Albariño agronomic behavior and oenological potential.

According to the World Economic Forum and the European Union’s Biodiversity Strategy for 2030, the loss of biodiversity and the collapse of ecosystems are major threats facing humanity in the future.

During a three-year study the vineyards of the wine-growing region Carnuntum have been investigated for their terroir characteristics (climate, soil, rocks) and major viticulture functions. As an outcome of the study, various thematic layers and geodata analyses describe the geo-environmental properties and variability of the wine growing region and delimit homogenous multilayer mapping units by using a Geographic Information System.

Bushfires are a common occurrence throughout Australia and their incidence is predicted to both rise and increase in severity due to climate change. Many of these bushfires occur in areas close to wine regions, which receive different levels of exposure to smoke. Wine produced from smoke-affected grapes are characterised by unpalatable smoky aromas such as “burning rubber”, “smoked meats” and “burnt wood”. These smoke tainted wines are unprofitable and result in significant financial losses for winegrowers.