Armenia: historical origin of domesticated grapevine

Abstract

The Armenian Highlands are located on the northern border of Western Asia and stretch up to the Caucasus from the north. Throughout human history, the country has played an important role in connecting the civilizations of Europe and the Near East. A recent large-scale study about the dual domestication origin and evolution of grapes approved that in the Armenian Highlands human and grapevine stories are interlaced through centuries and roots of grapevine domestication are found deep in the Pleistocene, ending 11.5 thousand years ago. Until recently very little was known about the real magnitude of grape germplasm in Armenia. To address the gap in 2017, a nationwide program was launched to collect, conserve, and thoroughly characterize Armenian grapevine germplasm. Obtained results indicated that high genetic and morphological diversity as a source of novel alleles and genotypes is still safeguard in Armenia. A combination of genomic data, nuclear microsatellite markers and ampelography proved useful to determine the identity of collected samples recovered from old vineyards and home gardens, to analyze genetic relationships among two subspecies of Vitis vinifera, to demonstrated existence of gene flow between the wild and cultivated grapevines through overlaps and presence of admixed ancestry values.

DOI:

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Kristine Margaryan1,2, Avag Harutyunyan3, Bella Grigoryan1, Aramais Mkrtchyan1, Frunz Harutyunyan1

1 Research Group of Plant Genomics, Institute of Molecular Biology of National Academy of Sciences RA, Yerevan 0014, Armenia
2 Research Institute of Biology, Yerevan State University, Yerevan 0025, Armenia
3 National Wine Center, Yerevan 0012, Armenia

Contact the author*

Tags

Full papers OIV 2024 | IVES Conference Series | OIV | OIV 2024

Citation

Related articles…

Biodiversidad de levaduras no-Saccharomyces aisladas de viñedos uruguayos: Lachancea thermotolerans y su potencial en la industria de bebidas fermentadas

Non-saccharomyces yeasts play a crucial role in fermentation, producing a variety of secondary metabolites and enzymes that contribute to aromatic and sensory complexity compared to saccharomyces yeasts. It is crucial to understand and control the dynamics of non-saccharomyces yeasts to produce distinctive and high-quality fermented beverages.

Influence of precipitation on the phenolic and isotopic composition of Vitis Vinifera red wines

This study investigates how precipitation from November to February during each harvest year, influence the phenolic and isotopic profiles of red wines, particularly focusing on trans-resveratrol, total phenolic compounds, and carbon and oxygen isotopes (¹³C/¹²C and ¹⁸O/¹⁶O).

Overview on wine and health 32 years after the French paradox 

Phenolic compounds or polyphenols are the most abundant and ubiquitous secondary metabolites present in the plant kingdom with more than 8000 phenolic structures currently known. These compounds play an important role in plant growth and reproduction, providing protection against biotic and abiotic stress such as pathogen and insect attack, UV radiation and wounding. (poly)phenols are widely distributed in the human diet mainly in plant-derived food and beverages (fruits, vegetables, nuts, seeds, herbs, spices, tea and red wine).

Low and zero alcohol “wines”: impact of different dealcoholization processes on phenol profile and health benefits

Consumers’ demand for non-alcoholic wine has notably increased in the last years: this trend is a consequence of a growing interest in more healthy habits, and as a response to higher alcohol levels in wine due to climate change. In addition, drinking limitations due to physiological/pathological conditions (e.g., pregnancy, diabetes, hepatic disorders), driving regulations, ethical/religious considerations, and high import taxes on alcoholic beverages have positively influenced this marked (us$ 1.6 billion in 2021). International organisation of vine and wine (OIV) established that alcohol content defining wines must not be less than 8.5% vol, (OIV, 2017).

LIFE Climawin: impacts, risks and opportunities in the transition to sustainable viticulture

The LIFE Climawin project drives the sustainable transformation of the wine sector in response to climate change through the implementation of an innovative management model applied at the demonstrative winery, Bosque de Matasnos.