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

La caractérisation objective des terroirs viticoles est nécessaire pour mieux comprendre les relations existantes entre les sols, la plante et la qualité de la production vinicole. Dans le cadre d’une recherche sur les terroirs viticoles du canton de Vaud – Suisse, un géorépertoire pédologique et agronomique a été conçu et réalisé.

In problematic conditions for production of grapes and wine caused by the COVID-19 pandemic and the resulting occurrence of wine surpluses, producers are increasingly turning to the innovative viticulture and winemaking of products that are more appealing to the market and the consumers. On the other hand, consumption of the food safety or organic products, and therefore of organic grapes and wine, is increasingly common in the world, in particular in Europe. The Regional Rural Development Standing Working Group (SWG RRD), as a regional intergovernmental organization gathers actors in the viticulture and winemaking sector from states and territories of the Western Balkans (South-East Europe) in the Expert Working Group for Wine, with the aim of improving viticulture and winemaking in this region through joint activities. In accordance with the aforementioned, the SWG RRD is working on advancing organic production of grapes and wine, and on recognition of specificities of the terroir of wine-growing areas in Western Balkans. In addition, as part of the project “Facilitation of Exchange and Advice on Wine Regulations in Western Balkan Countries” helmed by the German Federal Ministry of Food and Agriculture, in addition to harmonization of relevant legislation with EU regulations, efforts are being invested towards recognition of organic wines. Within activities and project implemented by this organization, expert analyses and scientific research of the terroir of Western Balkans were carried out, and some of the results are presented in this paper.

The Txakoli, a white wine produced in the Basque Country (North of Spain), has recently gained popularity due to wine quality improvement and increase in both acreages of production and wine consumption. The aim of this study was to characterize the chemical and microbiological differences between Txakoli wines made with grapes from different sites.

From the standpoint of wine aroma oxidation there are two effects observed: aroma degradation of oxygen sensitive compounds (polyfunctional mercaptans) and the appearance of new substances with high aromatic power (acetaldehyde, methional, phenylacetaldehyde, sotolon, alkenals, isobutanal and 2, 3-metylbutanals) (1-5). According to our experience, Strecker aldehydes are compounds with highest sensory relevance in the oxidative degradation of many wines (5-7).

The Southern Oregon American Viticultural Area (AVA) consists of the Applegate Valley, Rogue Valley, Umpqua Valley, Elkton Oregon, and Red Hills of Douglas County sub-AVAs (Figure 1) that are some of the many winegrape producing regions found within the intermountain valleys along the west coast of the United States.