terclim by ICS banner
IVES 9 IVES Conference Series 9 VitExpress, an open interactive transcriptomic platform for grapevine

VitExpress, an open interactive transcriptomic platform for grapevine

Abstract

We developed VitExpress, an open interactive transcriptomic platform for grapevine, using our newly assembled and annotated Chasselas genome as a reference. This platform provides a genome browser and integrated web tools for expression profiling, and a set of statistical tools (StatTools) for the identification of highly correlated genes. The implementation of the correlation finder tool for MybA1, a major regulator of the anthocyanin pathway, identified candidate genes associated with anthocyanin metabolism, whose expression patterns were experimentally validated as discriminating between black and white grapes. These resources and innovative tools for mining genome-related data are anticipated to foster advances in several areas of grapevine research.

Download the abstract

DOI:

Publication date: July 6, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Guillaume Madignier1,2, Anis Djari1, Olivia Di Valentin1, Thibault Gillet1, Pierre Frasse1, Amel Djouhri1, Guojian Hu1,2, Sebastien Julliard3, Mingchun Liu4, Yang Zhang4, Farid Regad1, Julien Pirrello1, Elie Maza1,*, and Mondher Bouzayen1,*

1Laboratoire de Recherche en Sciences Végétales–Génomique et Biotechnologie des Fruits-UMR5546, Université de Toulouse, CNRS, Université Paul Sabatier, Institut Polytechnique de Toulouse, Auzeville Tolosan 31326, France
2Fondation Jean Poupelain, Cognac, Javrezac 16100, France
3Conservatoire du vignoble charentais, Institut de Formation de Richemont, Cherves-Richemont 16370, France
4Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, China

Contact the author*


Keywords

Transcriptomic platform, RNA-seq, Statistics, Data mining, Anthocyanin pathway

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Unexpected relationships between δ13C, water deficit, and wine grape performance

Water nutrition is crucial for wine grape performance. Thus soil investigation aims at characterizing spatial and temporal variability of available water. A possible strategy

Read More

Why aren’t farmers using precision viticulture frequently? A case study

n the last years, viticulture precision tools have been made available for farmers for different crops. The feeling that these tools are mandatory on an agriculture of the future have been disseminated by commercial entities but also from policy makers.

Read More

Cultures des vignobles en forte pente: possibilités de mécanisation. Effet de l’exposition et de l’orientation des rangs

Plus de la moitié du vignoble suisse (14’000 ha) est situé sur des coteaux en forte pente (> 30%). Dans certains vignobles, la pente naturelle du terrain a été réduite par la construction de terrasses soutenues par des murs.

Read More

Alimentary film to reduce cork taint and improve wine organoleptic quality

Wine quality may be compromised by mouldy off‒flavours related to cork taint. Although different compounds are considered to be involved in this wine defect, haloanisoles (HAs), and among them the 2,4,6-trichloroanisole (TCA), are claimed as the main responsible.

Read More

Berry maturity effects on physic and chemical characteristics of traditional sparkling wines produced from Chardonnay and Sauvignon blanc grapes.

One of the consequences of global warming is the quick berry development giving rise to a disconnection between sugar accumulation and the formation of important quality minor compounds such as phenolics and volatile compounds being a huge challenge for the oenologist [1]. Thus, this phenomenon is forcing the search on strategies for maintaining the quality of wines despite this situation. One possibility is to make an early harvest with a low sugar concentration (18ºbrix) and advanced harvest for sparkling wine (20-21ºbrix) and afterwards to combine base wines properly and carry out the second fermentation trying to compensate the lack of secondary metabolites due to the quick berry development and higher alcohol degree of the second one, not adequate itself for sparkling wine. The aim of this study was to assess the chemical and physical characteristics, mainly volatile profile, and foaming properties of sparkling wines from grapes of Chardonnay and Sauvignon blanc.

Read More