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Grapevine & Wine

The Grapevine & Wine (G&W) thematic line (TL) is a horizontal and inter-disciplinary platform aiming at developing research in the grape and wine sector geared towards advancing scientific knowledge and promoting sustainability along the entire production chain. The G&W is the largest TL within LEAF encompassing scientific competences from the three research groups. Furthermore those G&W competences are reinforced by a close cooperation with several national and international partners. Research produced will proceed providing essential tools for stakeholders, including meeting the challenges of increasing global wine market competition, environment-friendly production systems, as well as dealing with future climate change scenarios. To reach its overall goal, the G&W TL will be fuelled by several fundamental and applied research activities at LEAF laboratories as well as in commercial vineyards and wineries in close collaboration with private grape producers and winemaking companies.

The main objectives of the TL are to provide scientific knowledge at molecular, plant, vineyard and winery levels.

Research is organized into three main areas, grape production, wine quality and environmental sustainability, with the researchers organized in task teams according to scientific competences, research objectives and methods as summarized below:

Molecular and cellular: molecular markers for intra-varietal genetic variability in yield associated traits; biochemical and gene expression analysis of multistress effects in leaves and berry ripening; effects of heat on genome integrity and yield losses; new industrial Saccharomyces cerevisiae strains able to efficiently transport and ferment fructose;

Plant and vineyard: genetic diversity of native Portuguese varieties; effects of vineyard management practices on soil properties, vine growth, yield, grape health and berry composition; precision viticulture (phytomonitoring and robotic devices for high throughput phenotyping); grapevine trunk diseases; water and carbon footprint in vineyards and wineries; assessment and management of aquatic and terrestrial environmental pesticide risk; cost structure and profitability of sustainable grape production systems;

Winery: Prevention of stuck and sluggish fermentations and control of wine microbial spoilage; applications of electroporation by pulsed electric fields in wine processing; -liase: release of varietal thiols of Portuguese varieties; influence of mannoproteins on sparkling wine quality; geographical indications; sensory analysis approach; wood alternatives for wine ageing; heavy metal occurrence in soil-wine system; wine authenticity: elemental composition and isotopic ratios as fingerprints of wine geographic origin/Terroir; identification of critical points for water use in the wine production chain; treatment of winery wastes, recycling and valorisation; analysis of sustainability based on Life Cycle Assessment.

Carlos Lopes

Thematic Line Coordinator

Carlos Manuel Antunes Lopes

Associate Professor