Marta Rodrigues, Cristian Forestan, Laura Ravazzolo, Philippe Hugueney, Raymonde Baltenweck, Angela Rasori, Valerio Cardillo, Pietro Carraro, Mario Malagoli, Stefano Brizzolara, Silvia Quaggiotti, Duilio Porro, Franco Meggio, Claudio Bonghi, Fabrizio Battista, Benedetto Ruperti
Dry yeast extracts (DYE) are applied to vineyards to improve aromatic and secondary metabolic compound content and wine quality; however, systematic information on the underpinning molecular mechanisms is lacking. This work aimed to unravel, through a systematic approach, the metabolic and molecular responses of Sauvignon Blanc berries to DYE treatments. To accomplish this, DYE spraying was performed in a commercial vineyard for two consecutive years. Berries were sampled at several time points after the treatment, and grapes were analyzed for sugars, acidity, free and bound aroma precursors, amino acids, and targeted and untargeted RNA-Seq transcriptional profiles...
September 28, 2023: Plants (Basel, Switzerland)