Functional characterization of grapevine MLO genes to define their roles in Powdery mildew susceptibility by CRISPR/Cas9 genome editing

Germicidal ultraviolet-C (UV-C) light has shown promising results for suppression of several plant-pathogenic microorganims, including Erysiphe necator, which attacks grapevine. In Washington State the majority of winegrape production is in a semi-arid steppe environment, with historically low powdery mildew disease pressure, making it a promising area to deploy UV-C as a disease management tool. Trials focusing on UVC application timing and frequency will assist in developing regionally-appropriate application recommendations for eastern Washington State.

Knowledge has been accumulated on the impact of microclimate, in particular berry temperature and irradiation, for a wide range of red varieties. However, little research has been dedicated on the effects of the same factors on the quality of white grape varieties.

The AOC Saint-Emilion, one of the most prestigious in Bordeaux, is located on the right bank of the Dordogne upstream from Libourne. The vineyard is planted on Tertiary (Oligocene) and Quaternary geological formations, on which very varied soils have developed. Numerous studies have taken account of this heterogeneity and made it possible to better understand the functioning and viticultural potential of these soils (Duteau et al. 1981, Van Leeuwen, 1991).

Proseccco is a famous italian Protected Designation of Origin (PDO) produced in two regions: Veneto e Friuli Venezia Giulia, however, the production is mainly concentrated in the province of Treviso. These territories are characterized by plains with some hilly areas and temperate climate. Its Production regulation provides a minimum utilization of 85% of Glera grapes, a local white grape variety, and up to a maximum of 15% of other local and international varieties. Prosecco second fermentation takes place, according to the Charmat method, in autoclaves.

A white wine model solution (12% v/v ethanol, 4 g/L tartaric acid, pH 3.2) was used to assess wine colloidal instability as well as the influence of several wine components on bentonite performance in protein removal.