Preliminary steps of a protocol to isolate transcription factors bound to a specific DNA locus in grapevine using CRISPR-dCas9 system

Climate change will increase the frequency of water deficit situation in some European regions, by the increase of the evapotranspiration and the reduction of rainfalls during the growing cycle. This requires finding ways of adaptation, including the use of plant material which is more tolerant to drought. In addition to the varieties used as scions that result in the typicality of wines, rootstocks constitute a relevant way of adaptation to more stressful environmental conditions.

Downy mildew caused by Plasmopara viticola remains a central challenge in grapevine production, particularly under conditions aiming at reduced fungicide input.

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

The main strategy to control powdery mildew (Erysiphe necator [Schw.] Burr.) in Chilean vineyards is largely based on periodic fungicide spraying (up to 18 applications per season), which may lead to many environmental and human health risks.

Foreseeing climatic changes, the abnormally hot and dry year of 2005 can be revealer of some varieties behavior in different climatic conditions.