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A module with multiple transcription factors positively regulates powdery mildew resistance in grapevine
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SummaryErysiphe necator, the causal agent of powdery mildew (PM), is a fungal pathogen that can severely reduce crop yields. In this study, stable overexpression and silencing demonstrated that the...
Orchards and Varietals Shape Apple and Cider Local Microbial Terroirs in the Hudson Valley of New York
26/06/2025 -
The unique microbial communities present on fruit surfaces significantly influence the fermentation process and product quality of artisanal cider production, constituting a microbial terroir...
Assessing Climate Risk in Viticulture: A Localized Index for the Semi-Arid and Mediterranean Regions of Chile
19/06/2025 -
Viticulture contributes significantly to Chile's exports and GDP. However, the development and productivity of grapevines is threatened by climate change. Grapevines are grown in diverse regions;...
Molecular Characterization and Ex Situ Conservation of Wild Grapevines Grown in the Area Around the Neolithic Settlement of Dikili Tash, Greece
17/06/2025 -
Dikili Tash is a Neolithic settlement that lies next to the ruins of the ancient city of Philippi on the north-eastern part of Greece. A recent archaeological excavation has unearthed charred...
Identification of Vitis riparia as Donor of Black Rot Resistance in the Mapping Population V3125 x ‘Börner' and Additive Effect of Rgb1 and Rgb2
19/06/2025 -
Viticulture is facing challenges, like the impact of climate change and various pests and pathogens. Alongside powdery and downy mildew, black rot is one of the most prevalent fungal diseases in...
Chemical Composition and Antioxidant Activity of Prokupac Grape Pomace Extract: Implications for Redox Modulation in Honey Bee Cells
18/06/2025 -
There is a growing interest in using agri-food by-products and a demand for natural substances that might help maintain healthy honey bee colonies. We investigated a by-product of the wine industry,...
Composition Divergence and Synergistic Mechanisms in Microbial Communities During Multi-Varietal Wine Co-Fermentation
16/06/2025 -
The bacterial microbial community composition during wine fermentation is a key contributor to wine quality and flavor. However, studies on the regulatory effects of different grape varieties and...
Diversifying Grapevines With Aromatic Plants Changes the Soil Habitat, Microbial Community Composition and Functions Toward More Efficient Substrate Use and Nutrient Allocation
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ABSTRACTIn vineyards facing soil degradation and biodiversity loss, crop diversification may improve sustainability, but its effects on the soil microbiome remain unclear. In a 3?year field study, we...
Species of the Botryosphaeriaceae Are Associated With Blackcurrant Dieback in New Zealand
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We describe the isolation, identification and pathogenicity of species of the Botryosphaeriaceae associated with blackcurrant dieback in New Zealand. Diplodia seriata and D. mutila were the most...
Botrytis cinerea: Woody Trunk Endophytes That Interact With Botryosphaeriaceae Members of the Grapevine Trunk Disease Complex and Modulate Disease Expression
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Co?inoculation studies indicated that Botrytis cinerea interact with Botryosphaeriaceae members of the grapevine trunk disease complex modulating disease development and expression.ABSTRACTIn a...
Phylogenomic insights into the origin of the Norton grape
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Challenges in viticulture such as disease resistance have renewed interest in underutilized cultivars. The Norton grape, one of the earliest popular North American grape cultivars, holds the...
Scaling the grape berry developmental stage by molecular phenology: Application details and caveats
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Global climate change is adversely affecting grape quality by accelerating developmental processes. We developed an advanced method to define grape berry phenological stages based on gene expression...
Reflectance spectroscopy predicts leaf functional traits across wine grape cultivars
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Characterizing variability in crop traits is key for understanding agroecosystem responses to environmental change. However, trait data are often time?consuming to collect and therefore still limit...
Help from the past to cope with the future: Vitis sylvestris as a resource for abiotic stress resilience
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Viticulture is facing increasing challenges due to climate change. The focus on fast growth and sweet berries has come at the expense of stress resilience. Grafting onto Phylloxera?resistant...
More sustainability in Europe's vineyards – Using resistant grapevine varieties to reduce the input of pesticides
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Societal Impact StatementWidespread adoption of disease?resistant grapevine varieties presents a significant opportunity to revolutionize viticulture and address pressing environmental concerns. By...
Vineyard maturity increases arbuscular mycorrhizal and decreases plant pathogen fungal relative abundance in bulk soil across a 1,000?km Chilean gradient
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Wine production has a significant impact on the global economy. Despite this, the microbial composition of the terroir has not been studied sufficiently, particularly in the southern hemisphere....
Terroir and rootstock effects on leaf shape in California Central Valley vineyards
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The innumerable effects of terroir—including climate, soil, microbial environment, biotic interactions, and cultivation practice—collectively alter plant performance and production. A more direct...
VqERF1B?VqERF062?VqNSTS2 transcriptional cascade enhances stilbene biosynthesis and resistance to powdery mildew in grapevine
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SummaryGrapes, as one of the world's oldest economic crops, are severely affected by grape powdery mildew, causing significant economic losses. As a phytoalexin against powdery mildew, stilbenes and...
Teach plants to fish based on CRISPR?Cas system self?evolution
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SummaryWinter dormancy and bud break are crucial to the viability, adaptability and yield of fruit trees, but not all metabolic activities or regulatory factors involved in maintaining and breaking...
Indigenous Malolactic Starter Cultures as Innovative Tools to Modify the Sensory Profile of a Wine: An Oenological Challenge
11/06/2025 -
Malolactic fermentation conducted by lactic acid bacteria is essential for enhancing wine's sensory qualities. Although this process can occur spontaneously through the action of native lactic acid...
