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

Dans le vignoble languedocien, les potentialités qualitatives des terroirs dépendent surtout de leurs caractéristiques édaphiques : la fertilité agronomique d’une part et sa nature géopédologique d’autre part.

SO2 is an additive widely used as antimicrobial in winemaking industry. However, this compound can negatively affect health, so the search for alternatives is currently a line of research of great interest. One of the proposed alternatives to SO2 as an antimicrobial is the use of bioprotection yeasts, which colonize the medium preventing the proliferation of undesirable microorganisms.

Toasted vine-shoots as enological additive represents a promising topic due to their significant effect on wine profile. However, the use of this new enological tool with SEGs varieties different than wine and combined with others winemaking technologies, such as micro-oxygenation (MOX), has not been studied so far, despite this combination could result in wine with high chemical and organoleptic quality.

One on three cases of cancer is associated with lifestyle and nutritional patterns, and the excessive intake of alcoholic beverages is a well established risk factor. Moderate drinking has been associated with reduced or increased risk of various types of cancer, but the clinical relevance of the risk rates has not been evaluated in ad hoc prospective investigations.

Characterize taste and mouthfeel properties of grapes elicited by the phenolic fraction (PF) of grape berries and establish relationships with chemical variables. METHODS: As many as 31 diverse grape lots of Tempranillo Tinto and Garnacha Tinta from three different regions were harvested. Grapes were destemmed and macerated in 15% of ethanol for one week and extracts were submitted to solid phase extraction. The recovered polyphenolic fraction was reconstituted in wine model and characterized by a panel of 21 wine experts employing a list of 23 taste and mouthfeel-related attributes following a rate-k-attributes methodology. RESULTS: Six significant attributes among the 31 samples differed based on ANOVA results: “dry”, “coarse”, “bitter”, “dry on tongue”, “sticky” and “watery”. PCA with VARIMAX algorithm was calculated.