GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 The role of ampelographic collection in genetic improvement of native varieties and the creation new varieties

The role of ampelographic collection in genetic improvement of native varieties and the creation new varieties

Abstract

The available plant diversity is maintained in global genetic collections and germplasm banks. One of the main objectives of the study of the genetic material of vine still conducting research to characterize the genotypes and the creation of new varieties. The main ampelographic collection of the country, the largest in the Balkans, is located at the Athens Vine Institute in Lykovrisi, Attica, in an area of 70 acres. It contains more than 800 varieties, most of which are indigenous. The Institute is conducting research on the genetic improvement of native varieties and the creation new winemaking and table grape varieties of high productivity, grape quality, resistance to fungal diseases and their adaptability to stresses using the hybridization method using European high-quality varieties. The genetic improvement, using the hybridization method, was made with traditional recognized methods. As a motherly were selected indigenous varieties and as fatherly were selected Western European varieties. The ampelographic description made in accordance with the instructions of the OIV 2013. They created the grape varieties for growing in all production areas of high quality white and red wines of different categories be used for genetic improvement of white and red vines.Τo determine the effect of different environmental conditions on growth, yield and quality of the product of each variety is necessary to do research.

DOI:

Publication date: March 11, 2024

Issue: GiESCO 2019

Type: Poster

Authors

L. Papakonstantinou1, P. Zamanidis2, Ch. Paschalidis3, D. Petropoulos3, D. Taskos2, St. Sotiropoulos3,G Chamurliev4 and M. A. Ovchinnicov5

1 Agricultural University of Athens, 75 IeraOdos str., 11855, Botanikos, Attica.
2 “ELGO DIMITRA”, Institute of Olive, Subtropical Plants and Division of Athens Vineyard, 1 Venizelou St., 14123 Lykovrysi, Attiki
3 Technological Educational Institute of Peloponnes School of Agricultural Techology,Antikalamos 24100 Kalamata, Greece
4 Russian University of Peoples’ Frendship, 6 Miklouho-Maclay St., Moscow Russia
5 Volgograd State Agrarian University . Volgograd Russia, 26 University Prospect

Keywords

Hybridization, variety, shoots, leaves, inflorescence, cluster, berry

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Multivariate data analysis applied on Fourier Transform Infrared spectroscopy for the prediction of tannins levels during red wine fermentation

Red wine is a beverage with one of the highest polyphenol concentration, which are extracted during the maceration step of the winemaking process.

IBMP-Polypenol interactions: Impact on volatility and sensory perception in model wine solution

3-Isobutyl-2-methoxypyrazine (IBMP) is one of the key molecules in wine aroma with a bell pepper aroma and a very low threshold in wine, 1-6 ng/L for white wine and 10-16 ng/L in red wine1. The differences in these thresholds are likely due to IBMP-non volatile matrix interactions. It has indeed been shown that polyphenols may influence the volatility of flavor compounds2. In the present study, we focus on IBMP-polyphenols interactions in relation to volatility and sensory perception in model wine solution. Methods: 1. GC-MS Static Headspace Analysis: Samples were analyzed by Static headspace analysis with an Agilent 7890A gas chromatograph coupled to HP 5975C mass spectrometry detector (Agilent Technologies, Santa Clara, CA, USA).

Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analyses

Polyphenols are important compounds involved in many chemical and sensory wine features. In winemaking, adding oenological tannins claims to have positive impacts on wine stability, protection from oxidation and aroma persistence. Polyphenols are antioxidant compounds by either scavenging reactive oxygen and nitrogen species or chelating Fe2+ ions (1). However, as tannins oxidation leads to the formation of highly reactive species (i.e. ortho-quinones), it is still unclear if they have an effective role toward oxidation of wine aromas (2). In this work, we aim at studying the effect of two commercial tannins (proanthocyanidins, ellagitannins) on red wine flavour (mainly aroma) before and after air exposition.

Biotic and abiotic factors affecting physiological aspects underlying vegetative vigour in two commercial grapevine varieties

Grapevine vigour, defined as the propensity to assimilate, store and/or use non-structural sugars for allowing fast growth of shoots and producing large canopies[1], is crucial to optimize vineyard management. Recently, a model has been proposed for predicting the vigor of young grapevines through the measurement of the vegetative growth and physiological parameters, such as water status and gas exchange[2]. Our objectives were (1) to explore the influence of the association of two grapevine varieties (Tempranillo and Cabernet Sauvignon, grafted onto R110 rootstocks) with arbuscular mycorrhizal fungi (AMF) on the vegetative vigour of young plants; and (2) to assess the effect of environmental factors linked to climate change on the vegetative vigour of Cabernet Sauvignon.

Sensory differences of Pinot noir wines from willamette valley subregions

Wines from different regions or AVAs have been found to have sensory differences, as these areas are typically located quite far apart and have dramatically different climates, soils and other terroir factors.