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…

Développer des outils simples pour accompagner les viticulteurs dans leurs changements de pratiques et répondre aux enjeux du siècle à venir

French viticulture is currently facing major challenges as it enters the new century: climate change, the need to reduce inputs, societal issues, changing consumer habits, labor shortages …. Vinopôle bordeaux-aquitaine, to which the teams from the chambre d’agriculture de la gironde belong, supports winegrowers of the gironde and bergerac-duras regions in the gradual evolution of their practices.

Application of cyclic voltammetry to the classification of enological tannins in relationship to oxygen consumption rate and botanical origin 

Enological tannins are a diversified group of winemaking products that vary in several aspects such as chemical composition, botanical origin, and production method. In consideration of their richness in phenolic compounds, one of their main application in vinification is related to their antioxidant capacity, in particular their ability to consume oxygen during red wine maturation.

Un siècle de publications et d’archives de l’OIV : un patrimoine mondial de valeur universelle exceptionnelle pour les sciences et techniques de la vigne et du vin

In 2004, at its general assembly, the oiv adopted the transfer of its scientific and technical heritage from the office to the international organisation of vine and wine. Unesco defines heritage as “our legacy from the past, what we live with today, and what we pass on to future generations.”

Use of fumaric acid on must or during alcoholic fermentation

Fumaric acid has been approved by the OIV in 2021 for its application on wine to control the growth and activity of lactic acid bacteria. Fumaric acid is currently being evaluated by the OIV as an acidifier of must and wine. Investigations during the 2023 vintage provided further information on its use on must or during AF, thus completing information provided during the previous vintage.

Ceramic imprint in wine: influence of hydraulic ratio on ceramic dissolution and wine pH in amphorae systems

This interaction is primarily due to an acidic attack on the ceramic by the wine. It results in (1) the dissolution of the ceramic into the wine and the release of a wide variety of elements; and (2) an increase of the wine pH. The extent of these effects depends on the mineralogical and chemical composition of the ceramic, as well as the hydraulic ratio of the ceramic-wine system (the term hydraulic ratio (ρ) defines here the volume of wine over the surface area of the ceramic in contact with the wine).