terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 INTEGRAPE guidelines and tools: an effort of COST Action CA17111

INTEGRAPE guidelines and tools: an effort of COST Action CA17111

Abstract

INTEGRAPE was a European interdisciplinary network for “data integration to maximize the power of omics for grapevine improvement” (CA17111, https://integrape.eu/), funded by the European COST Association from September 2018 to 2022. This Action successfully developed guidelines and tools for data management and promoted the best practices in grapevine omics studies with a holistic future vision of: “Imagine having all data on grapevine accessible in a single place”. This is the actual goal of its current spin-off GRAPEDIA (The Grape Genomics Encyclopedia; IG17111, https://grapedia.org/). By adhering to the F.A.I.R. (Findable, Accessible, Interoperable, and Reusable) principles, INTEGRAPE began its activities by focusing on data and metadata descriptions (i.e., for experiments), and has provided guidelines on plant phenotyping, including a standard vocabulary for grapevine ontology anatomy and developmental stages; it has delivered recommendations on transcriptomics and metabolomics data acquisition, data analysis, and data sharing into public repositories [1] and it has offered a new reference genome assembly[2], genome browser tools and up-to-date gene functional annotation[3]. Lastly, the network has been advanced in transcriptomics and metabolomics data integration by developing a user-friendly tool[4], available on the Vitis Visualization (VitViz) platform (https://tomsbiolab.com/vitviz).

Acknowledgments: We would like to acknowledge all the researchers from several countries who altogether dedicated time, effort, and knowledge to the success of this Cost Action.

References:

1)  Savoi et al. (2021) Grapevine and wine metabolomics-based guidelines for FAIR data and metadata management. Metabolites 11, 757, DOI 10.3390/metabo11110757

2)  Velt et al. (2023). An improved reference of the grapevine genome reasserts the origin of the PN40024 highly homozygous genotype. G3 Genes|Genomes|Genetics, DOI 10.1093/g3journal/jkad067

3)  Navarro-Payá et al. (2022) The grape gene reference catalogue as a standard resource for gene selection and genetic improvement. Frontiers in Plant Science 12:803977 DOI 10.3389/fpls.2021.803977

4)  Savoi et al. (2022) Transcriptomic and metabolomic integration as a resource in grapevine to study fruit metabolite quality traits. Frontiers in Plant Science 13:937927, DOI 10.3389/fpls.2022.937927

DOI:

Publication date: October 6, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Stefania Savoi1*, Panagiotis Arapitsas2, Anne-Marie Digby3, Fulvio Mattivi2, José Tomas Matus4

1 Department of Agricultural, Forest and Food Sciences, University of Turin, Italy
2 Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, San Michele all’Adige, Italy
3 Department of Biotechnology, University of Verona, Italy
4 Institute for Integrative Systems Biology (I2SysBio), Universitat de València-CSIC, Paterna, Spain

Contact the author*

Keywords

data accessibility, data standardization, data sharing, community, grapevine

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Predicting provenance and grapevine cultivar implementing machine learning on vineyard soil microbiome data: implications in grapevine breeding

The plant rhizosphere microbial communities are an essential component of plant microbiota, which is crucial for sustaining the production of healthy crops. The main drivers of the composition of such communities are the growing environment and the planted genotype. Recent viticulture studies focus on understanding the effects of these factors on soil microbial composition since microbial biodiversity is an important determinant of plant phenotype, and of wine’s organoleptic properties. Microbial biodiversity of different wine regions, for instance, is an important determinant of wine terroir.

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...

The use of δ13C as an indicator of water use efficiency for the selection of drought tolerant grapevine varieties

In the context of climate change with increasing evaporative demand, understanding the water use behavior of different grapevine cultivars is of critical importance. Carbon isotope discrimination (δ13C) measurements in wine provide a precise and integrated assessment of the water status of the vines during the sugar accumulation period in grape berries. When collected over multiple vintages on different cultivars, δ13C measurements can also provide insights into the effects of genotype on water use efficiency.

Do wine sulphites affect gut microbiota? An in vitro study of their digestion in the gastrointestinal tract

“Sulphites” and mainly sulphur dioxide (SO2) is by far the most widely used additive (E-220/INS 220) in winemaking and likely the most difficult to replace. The well-known antioxidant, antioxidasic and antimicrobial properties of SO2 make this molecule a practically essential tool, not only in winemaking, but also in the production of other food products. The current trend in winemaking is the reduction of this unfriendly additive due to its negative effects on health and environmental. In particular, it could cause headaches and intolerance/allergic reactions in sensitive individuals. Wine is considered one of the major contributors of exposure of SO2 in the adult population, when this beverage is included in the diet.