IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Grape genetic research in the age of pangenomes

Grape genetic research in the age of pangenomes

Abstract

Genetic approaches towards better Grape & Wine Quality
Combined improvements in sequencing technologies and assembly algorithms have led to staggering improvements in the quality of grape genome assemblies. Completely phased haplotypes have been instrumental to advances in grape research due to high heterozygosity, structural variation, and gene content variability across homologous chromosomes.  Phased assemblies of grape genomes have revealed genomic complexities that were inaccessible in previous haploid representations, such as haplotype-specific structural variation events, trait-associated alleles, and allele-specific gene expression and methylation. The availability of wild and cultivated grape diploid genome references containing the genes and alleles underlying traits of interest has been instrumental in dissecting the genetic basis of disease resistance, flower sex determination, aroma, and flavor. User-friendly web platforms, like www.grapegenomics.com, have played a critical role in rapidly and broadly sharing genomic data and tools, and foster multidisciplinary collaborations and progress in grape research. 

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Dario Cantu1*

1Department of Viticulture & Enology

Contact the author

Keywords

assembly of diploid genome references, comparative genomics, genomic structural variability, genetic diversity, public resources 

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

High pressure homogenization of fermentation lees: acceleration of yeast autolysis and evolution of white wine during sur-lies ageing

AIM: High pressure technologies represent a promising alternative to thermal treatments for improving quality and safety of liquid foods.

Mousy off-flavor detection: a rapid LCMS/MS method

These days, consumers are interested in food products linked to the environment and the concept of naturalness. They prefer “free” products, such as those with no pesticide residues or no added sulfur dioxide (so2) in wines. In fact, so2 is the most widely used preservative in winemaking, as it has multiple properties at low cost: it is antioxidant, antioxidasic and antimicrobial.

Which microorganisms contribute to mousy off-flavour in our wines?

In this video recording of the IVES science meeting 2024, Mariona H Gil i Cortiella (Universidad Autónoma de Chile, Santiago de Chile, Chile) speaks about Which microorganisms contribute to mousy off-flavour in owines. This presentation is based on articles accessible for free on OENO One and IVES Technical Reviews.

First results obtained with a terrain model to characterize the viticultural «terroirs» in Anjou (France)

En Anjou, une méthode de caractérisation des terroirs viticoles a été développée. Elle utilise un modèle de terrain basé sur la profondeur de sol et son degré d’argilisation.

Redwine project: increasing microalgae biomass feedstock by valorising wine gaseous and liquid residues

Global warming due to greenhouse gases (GHG) has become a serious worldwide concern.