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

Enzymatic browning (BE) of must is caused by polyphenol oxidases (PPOs), tyrosinase and laccase. Both PPOs can oxidize diphenols such as hydroxycinnamic acids (HA) to quinones, which can later polymerize to form melanins [1], which are responsible of BE in white wines and of oxidasic haze in red wines. SO₂ is the main tool used to protect must from BE thanks to its capacity to inhibit PPOs [2]. However, the current trend in winemaking is to reduce and even eliminate this unfriendly additive. Among the different possible alternatives for protecting must against BE, the inoculation with a selected Metschnikowia pulcherrima MP1 is without any doubt one of the most promising ones.

Context and purpose of the study. Cultivation techniques are widely recognized for their significant impact on the aroma profile of grapes and wines.

Managing pests in vineyards presents a major challenge for winegrowers, who are seeking effective solutions to control diseases and pests.

Wildfires are becoming more common in many areas of the world that are also associated with wine grape production, especially the Pacific northwest United States, Australia and even some areas of France.

L’aire des A.O.C. Madiran et Pacherenc du Vic-Bilh est située sur le piémont nord-occidental des Pyrénées, au nord du cône de Ger.