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…

Isotope composition of wine as indicator of terroir spatial variability

The goal of this work was to determine the spatial variability of terroir using the isotope composition of wine. Carbon (δ13C) and oxygen (δ18O) stable isotope composition was measured in wines from Tempranillo (Vitis vinifera L.) vineyard, located in Rioja Appellation (Spain). Stable isotope composition, leaf area, vigour, yield components, grape and wine composition were determined in a grid of 85 geo-referenced points, that was drawn across the 5 ha vineyard area

Development of a new sustainable filtering media for wine and beer clarification and sterilisation

Different separation techniques are frequently used during vinification process. Nowadays, clarification and microbiological stabilization of wine or beer can be done using precoat filters or crossflow filters to remove yeast and bacteria. Kieselguhr powders are the most used filter aids for precoat filtration. Their crystalline structure and their pulverulent nature induce ecotoxicological risks when used. Moreover, regeneration and reuse of these filter aids is not efficient and the filtration waste requires cost effective retreatment.

Glutathione content evolution during spontaneous alcoholic fermentations of Sangiovese grapes

Glutathione is a tripeptide (γ-Glu-Cys-Gly), which can occur in grapes, in must and in wine prevalently in the reduced form as well as in the oxidized form as glutathione disulfide. The importance of the reduced form of glutathione lies in its antioxidant activity. In must, it limits browning by reducing o-quinones produced by polyphenol oxidase activity on hydroxycinnamic acids; in wine, it exerts a protective effect on various aromatic compounds. Glutathione concentration in wine is lower than in grape juice and variable as it depends on several factors, ranging from the native content of grapes to winemaking technique.

Biochemical characterization of grape skin cell wall during ripening in relation to Botrytis cinerea susceptibility of two Champagne cultivars

Pectins or pectic polysaccharides are one of the major components in grape skin cell wall, they contribute to physiological processes which determine the integrity and rigidity of grape skin tissue

Viticultural sites and their valorisation in Istria (Croatia)

Pratiquement tout le territoire d’Istrie possède les bonnes conditions naturelles pour la viticulture, laquelle dans ce lieu a une tradition millénaire. La viticulture était et reste toujours la plus importante branche de production agraire et d’économie. Les sites viticoles en Istrie sont caractérisés par des diverses conditions naturelles.