Characteristics of ecological production of grape and wine in Prizren’s vineyard territory in Yugoslavia

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory perceptions in the human mouth.

Biogenic amines exist in numerous foods, including wine. They can have aliphatic (putrescine, cadaverine, spermine, and spermidine), aromatic (tyramine and phenylethylamine) and heterocyclic structure (histamine and tryptamine)

Hanseniaspora spp. are one of the most common yeast isolates in vineyards and wineries and play an important role in wine-making.

Monoterpenes are important aroma compounds in white wines. Many monoterpenes are chiral and the chiral forms have different aroma qualities.

Retrotransposons, particularly of the Ty-Copia and Ty-Gypsy superfamilies, represent the most abundant and widespread transposons in many plant genomes. Grapevine is no exception and it is clear that these mobile elements have played a major role in the evolution of Vitaceae genomes. While speculation abounds around the possible role of transposons in plant genomes, outside of the rather obvious involvement of retrotransposition in fueling genome expansion, there is little clarity of the actual role these elements have in both developing new genetic variation and in modulating epigenetic responses within genomes to changing climate. To this end we have been exploring de-novo assembled Sauvignon blanc and Pinot noir genomes with a view to catalogue retrotransposon loci to determine the structural intactness and thus age of insertion variation across a small number of clonal linages of these 2 varietals in an attempt to identify ‘live’ TE loci.