Ep. 829 SOS Edition | Everybody Needs A Bit Of Scienza

This episode is brought to you by the Italy International Academy, the toughest Italian wine program. One thousand candidates have produced two hundred and sixty two Italian wine ambassadors to date. Next courses in Hong Kong Russia, New York, and verona. Think you make the cut. Apply now at viniti international dot com. Welcome to our special SOS, everybody needs a bit of Shanza installment. This is a shout out to all the wine geeks out there. We need some feedback on the professor's new book, the English version of jumbo shrimp guide to the origins evolution and the future of the grapevine. The Italian wine podcast is part of the mama jumbo shrimp brand and mama jumbo shrimp is all about breaking down difficult concepts into small bite sized pieces. The issue here is that the new book is well a bit difficult to chew at this point. So we want to invite wine lovers out there to give us their input and advice to make the final product more reader friendly. So have added wine lovers. Don't be shy. Send your comments to info at italia wine podcast dot com. Now on to the show. Welcome to everybody needs a bit of shinsa. This is a special. Everybody needs a bit of shinsa because it's without Shenza. It's actually the reading, the narration of his new book. And, I'm here with Richard Huff. Hello, Richard. Hi, Joy. How you doing? I'm good. I'm actually standing in for Stevie who usually, does these little episodes with you. They're very short and and sweet, and it's essentially gonna be you, giving us a little bit more on the book that you have translated. It, of course, as everyone who is in this community or is, you know, aware of of Shenza's work, he does work in Italian. So you've done an amazing job translating it. And, of course, it's been, you know, it's it's quite an in-depth work. So perhaps at the end, we can we can spend a couple seconds talking about your thoughts on, you know, scientific community or the the wine community rather can engage with this book and help us really to to find that an audience for it. Exactly. So, without further ado, go ahead and, tell us a little bit about the chapter that your are you're about to read, go ahead and take it away? Yeah. Okay. So this, chapter is chapter nine which I've entitled American and European vines a shared history. And this chapter explore some of the typical characteristics associated with the American and European vine species and explains why the biological and genetic reasons for the differences. The classic one being that foxy, that taste or Foxy aroma associated with certain American vines, and this chapter tries to explain where that smell comes from, and its role in the evolution of the species. Just a word of warning before we start. There's some technical language in this chapter including some biological compounds, which I'll do my best to pronounce correctly, but please don't laugh if I trip up on one or two of those. Okay. So this is chapter nine, American, and European binds, a shared history. In the scientific community, the common origin of the American and the European species of vine remains a divisive issue. Classifications based on amplification and geographical characteristics likelier distinctions to be drawn between species, rather like comparisons made in the past between human races. The proof of these differences according to the defenders of the purity of the European vine is the presence of two metabolites in the berries, the ester, methyl anthranilite, which is responsible for the strawberry flavor and malvadine three glucoside, which is particularly present in red grapeskin and red wine, but can two chemical compounds in berries really be responsible for the differences between the American and the European vine as a result of a double mutation The gene that codes for the Malvadine is underrepresented in Vethis Venifera, although it is present in its genome. It is related to a gene involved in the synthesis of this characteristic Foxyaroma of Vitus Labroosca. This colocation means that in the hybrids of Vitus Labroosca, the Foxyaroma is transferred together with those of synthesized anthocyanins However, due to the effects of genetic mutations or recombinations that occurred during evolution, the expression of these genes has over generations been profoundly changed in the European vein which is why the Foxy aroma is no longer so apparent. This absence can be attributed to the genetic drift due to the reduced number of individuals in the population or to the effect of the reduction of the variability caused by endosukuri, the biotic dispersal of seeds performed by birds who are attracted to plants with large colorful berries, with high sugar content and other aromatic components. Environmental conditions, for example, low temperatures during particular periods of the reproductive cycle may also have induced the expression of some otherwise silent genes This interaction with the outside world is explained by epigenetics, the process of gene modification that does not alter the gene sequence, but is instead modified by mutations caused by the adaptation mechanisms of the plant in response to environmental stimuli such as high radiation, water, and thermal shocks, food shortages, etcetera. In relation to the prominence of varieties with particular phenotypic characteristics and in their subsequent multiplication, humans can intervene through clonal selection and births in the case of wild plants through the choice of bury that they feed on and disperse. On this basis, is it possible to understand why the chemical compounds responsible for the foxy or strawberry aroma metho and tranilite, and the berries of European vines are present in much smaller quantities compared to the American vines derived from Vites LaBusca. The compound of the gene that contains the strawberry aroma is present in American grape varieties because of a genetic mutation that occurred over time. In that context, the distinctive flavors probably encouraged the widespread dispersal of the seeds by certain animals who were attracted to the fruit by its pungent aroma. There may also be another factor linked to the role of these compounds in the defense of the plant from insects and or fungi. The presence of methyl and tranilite in Vites Labrusca and Vites rotunda Difolia, and their respective absence in other great species is a form of adaptation that encourage seed dispersal. These odorous compounds may in fact have been produced by divine to protect the berries from attacks by birds. Since the smell of this molecule reminiscent of Jasmine may also act as a repellent. At the same time, they could also function as an attractant for other animals, including small rodents, due to their preference for seeds whose husks are rich in tannins and need to be digested by gastric juices to germinate. On the other hand, in Europe, since this evolutionary mechanism small mammals that eat grape berries was absent. The gene frequency responsible for the synthesis of these substances was lower. One of the most important aspects of the specificity of American species is the synthesis of anthocyanin lycosides. This specificity is transmitted by a dominant strain of DNA which due to a double mutation in the gene coding is no longer found in this vinifera. The gene in question is located on chromosome nine of the pinot noir genome and is related to the pitative gene of an alcohol enzyme that is involved in the synthesis of the characteristic Foxy aroma of Vitus Labruca. This core localization means that in Vitus LaBruca, hybrids, the foxy aroma is transferred together with that of the synthesized anthocyanins, but also that due to the effects of genetic mutations or recombinations, the expressions of these compounds can appear profoundly changed over generations. In the makeup of the Fox Sierra, there are at least three chemical components, methyl and tranilite, two amino set of phenonone and furan Neil, of which the first is the most important two genes have been identified, which are differently expressed in Vitez La Bruschka and Vitefina which for simplicity, we are going to refer to as AMT and MAT. AMT is expressed more in Witteos LaBroska than in Pinot noir, and it's overregulation and American genotypes is caused by differences in transcription. The AMT gene, in particular, is responsible for the differences found between Witesus Labrochka and Vitesus Fenifera grapes due to a mutation, which may have occurred in the past and which has produced differences in DNA sequences. Although associated with American species and their hybrids, methyl and tranilite has also been detected in pinot noir wines, along with esters of antrelic and ceramic acids, and the basis of the typical fruity notes, exotic fruit, dried plum, strawberries, of burgundy pinot noir. The levels of methyl and tranilite detected and the grapes descended from Vites LaBRusca can vary between twenty and three hundred micrograms per liter. And red wines obtained from the vines of Vitesis funifera. The maximum detected is one hundred micrograms per liter. Concentrations ranging from four point one to eight twenty three micrograms per liter for furaniol, and from nine point five to three eighteen micrograms per liter for metho and thranilate have been detected The detection limits in hydroalcoholic solutions of furana y'all and methyl and thranilite are thirty seven micrograms per liter and three micrograms per liter respectively. Thuranyol is the most abundant aromatic compound in the sensory profiles of Vites rotunda Folia and an important component of the characteristic aroma of Vites LaBruzka. However, Furaneol has also been identified in numerous cultivars of Vitez funifera, such as Tempranillo, grenache, and especially pinot noir. The concentrations are much lower than the Vitez rotunda foyer and Vitez Labruschka hybrids but can still significantly exceed the detection threshold of five to thirty seven micrograms per liter and contribute to the fruitiness of vitis vinifera vines even at low concentrations. Furant derivatives more common in wheat is twenty four wines such as fulpharal and sotolone are formed during fermentation and aging. Metho and tranilite forms the basis of the atypical aging of flavor in some wines obtained from Beatrice vinifera. It is commonly recognized as giving the smell of wet will furniture polish or moth bottles. Gosh. That is a lot of, technical lingo. Yes. Probably too much if the truth be told, and I think especially for a an audience that's listening quite difficult probably to grasp some of those technical terms. I what we've tried to do in the book is is give some explance, you know, it's and glossaries, to try to help digest some of those technical terms. But I think in particular that chapter nine will will require some reworking perhaps to make it digestible. Yeah. Yeah. But I think, I mean, there is an important discussion here around the the shared history and origins and and biological identity of the American and European grapevine. So there is an interesting story to be told there. It's just how do we do that without overdoing the the science? Right. Right. So I think that, you know, it is, it is that that's one of the reasons that we're doing this is so that we can get feedback from those who listen in and perhaps have an idea of how to make, you know, other than glossaries and such. What what would make this more palatable for the reader, not just for, you know, serious wine geeks, but just for wine lovers who wanna learn more. But, you know, because, of course, as you and I know, this is for the jumbo shrimp series, which breaks down really large and difficult concepts making them more simple easy. I'm yeah. I think we're not we're not quite there yet, Ravi, I think, especially with that chapter. And to be honest, it it helps me as well. When I when I read that back now, I get a sense that there is still some work to be done in terms of making that, something that we can claim is digestible. To all. Yeah. Anyway, as you said, but it'd be really interesting than, in any feedback from the the international one community on on how we how we do that. And, of course, where would somebody go if they wanted to jot down a note for you? Well, yeah. They can just, contact me through the the normal social media channels of the, the Italian wine podcast, or you can email me directly. It's Richard Hallff at just do the work dot IT. Right. And all of the social media channels for the Italian wine podcast are listed in the show notes below. So go ahead and check those out. And, for this episode, that is a wrap. And we will see you again next week with another chunk from. Everybody needs a bit of Shinsa SOS edition where we ask the community to give us their feedback. Talk to you later. Bye. Thank you. Bye. Listen to the Italian wine podcast wherever you get your podcasts. We're on SoundCloud Apple Podcast spotify, email ifm, and more. Don't forget to subscribe and rate the show. 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