Optimizing protocol for a rapid and cost effective DNA isolation for Marker Assisted Selection pipeline

Context and purpose of the study. Daylength is a key climatic factor within the terroir concept. However, the complex interplay of multiple variables in regions with varying daylengths makes it challenging to isolate and investigate this specific factor.

Grappa is a traditional Italian alcoholic beverage, with an alcohol content generally between 40-60% vol., obtained from the distillation of grape pomace used for the production of wine. Grappa are often aged in wooden barrels. There are various types of grappa: young, aromatic, aged, extra-aged depending on whether the distillate comes from aromatic vines or is aged in wooden barrels for shorter or longer periods. There is also flavored grappa if herbs, fruit or roots are added. All this makes it an extremely heterogeneous product both from an organoleptic and compositional point of view.

Abstract In this work the effects of early leaf removal performed manually at preflowering phenological stage, on the volatile composition of Tempranillo (Vitis vinifera L.) wines were studied. From 2009-2011 vintages 34 wine volatile compounds were identified and quantified by gas chromatography-mass spectrometry (GC-MS) where early leaf removal only modified 25 of them. The total C6 compounds, acetates and volatiles acids (with exception of isobutyric acid) were affected by defoliation, whereas alcohols and esters showed a minor effect. Furthermore the vintage effect also was shown.

Many high quality Open Source scientific applications have been available for a long time. Some of them have proved to be particularly useful for carrying out the usual activities involved in viticultural research projects, such as statistical analyses (including spatial analyses), GIS work, database management (possibly integrated with statistical and spatial analysis) and even “low-level” often highly time-consuming activities (e.g. repetitive task on text files).

Recently, foliar treatments with mineral-based compounds have shown positive effects on grapevine production by protecting grape from thermal excesses and reducing the decoupling between technological and phenolic maturity caused by climate change. Unraveling the effect of mineral particle applications on grape-associated microbes is pivotal for successful wine processing, due to the influence of the microbiota on wine composition and stability. To our knowledge, this is the first work that comprehensively studied the effects of kaolin and chabasite-rich zeolitites treatments on grape-related microorganisms (by real-time PCR quantification of total fungi, Hanseniospora uvarum, Metschnikowia pulcherrima, plant-associated bacteria and lactic acid bacteria), the expression of genes related to the flavonoid biosynthesis (PAL1, CHS1, F3H2, DFR, LDOX, UFGT, MYBA1, GST4, FLS4 genes) and the berry composition (°Brix, pH, acidity and anthocyanin concentrations) in cv. Sangiovese during ripening in two growing seasons (2019 and 2020).