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P-19 The aroma-forming substances of hybrid seedlings of grape A. Kataenko*, S.V. Levchenko, V.A. Volynkin National Institute for Vine and Wine “Magarach”, Yalta, Crimea, Ukraine Corresponding author: volynkin@ukr.net The character of muscat aroma is highly valued in grape cultivars of all uses (fresh consumption and processing for wine and juice), and breeding for muscat aroma is of special importance. The study with this view in mind was based on hybrid seedlings obtained via crossing new-breds of the Institute “Magarach” with each other. The new-breds entering as the donors of the desired character were cvs ‘Tsitronnyi Magaracha’ also hinting of citron, ‘Spartanets Magaracha’ with a muscat, flowery and freshness complexity and ‘Muscat JIM’ (elite form) with a bright muscat aroma. The must extracts of the three new-breds and five hybrid seedlings with one of the former as a parent were investigated by gas chromatography using an Agilent Technology 6890 chromatograph fitted with a mass-spectrometric detector 5973. The substances were identified by comparing their mass-spectra with the available standards. The concentrations were calculated based on the ratios of the peaks of pentanol (5 mg/dm 3 ) to the identified peaks of volatile substances without using the correction factors. Terpenoid substances, esters and aldehydes were identified in the samples studied, with a total amount in the range of 3.09-8.31 mg/dm 3 depending on the sample. Linalool, its oxides and isomers, geraniol and limonene were the major terpene compounds. The highest (2.85 mg/dm 3 ) and the lowest levels of the total terpenoids (0.4 mg/dm 3 ) were found in the extracts of ‘Muscat JIM’ and the cross-combination with cv ‘Tsitronnyi Magaracha’ as a parent, respectively. The esters were found in small quantities. The identified compounds were esters of higher fatty acids with fruity and flowery aromas. Practically no differences were registered as to the quantitative ester composition of the samples studied. Non-saturated alcohols (hexanol isomers) responsible for the fresh-cut grass aroma were also identified, with the highest level in the must extract of cv ‘Spartanets Magaracha’, underlying the freshness component of its aroma, and the lowest levels in the cross-combinations with that cultivar as a parent. The chromatography also indicated the presence of substances masking the muscat aroma or blocking the taste sensors during the sensory analysis. This suggests that the small levels of aroma-forming components do not necessarily underlie the lower quality and pronounced muscat aroma in hybrid forms of interspecific origin provided the favorable ratios of the components. 95 
P-20 Characterization of key components associated with the hormone signaling pathway that initiates berry ripening L. Deluc Department of Horticulture Agriculture and Life Sciences Building Oregon State University Corresponding author: delucl@hort.oregonstate.edu Grape berry ripening is a complex biological process, which is predominately controlled by cross-talk between different hormones and sugars. Abscisic acid (ABA) is thought to play the prominent role in the control of the onset of ripening (véraison stage). However, the precise role of ABA in the signal transduction is still poorly understood at the protein level. Recently, there are numerous lines of evidence suggesting that ABA is not the only actor in the initiation of berry ripening. Amongst several other candidates, jasmonate (JA) is believed to be one of them in the interplay involving ABA and sugars at véraison stage. Recent transcriptomic data indicate that key components of the JA signal transduction were up-regulated in grape berry throughout its development and under water deficit conditions. Recent advances in the ABA and JA signal transduction in plant model systems will be used to develop a comprehensive approach in grape berry i) to identify orthologous ABA and jasmonate signaling proteins occurring at véraison stage, ii) to determine correlations between the accumulation of ABA and JA, and their derivatives at the onset of berry ripening, iii) to assess the synergistic effects of JA, ABA and sugars in enhancing berry ripening throughout analytical profiles in grape cell culture. 96 
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Date Time Session Topic Sunday Augu
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Monday August 2, 2010 Opening Plena
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Topic: Adaptation to soils and clim
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Tuesday August 3, 2010 Oral Session
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Poster Session 2 1:30 PM-3:00 PM Po
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P-105 Pathogen responsiveness and v
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Table of Contents Keynote Presentat
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K-2 Progress in grapevine breeding
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K-4 Genetics and Genomics of Grapev
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O-2 Additional homologs of the Ren1
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O-4 Y. Xu and Y.Wang* Introduction
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O-5 Identification of an R2R3 MYB t
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O-7 Sequencing of the phylloxera re
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O-9 Dissection of defense pathways
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O-11 Recent trends and technologies
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O-13 Brazilian Grape Breeding Progr
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O-15 Development of rootstocks for
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O-17 L. Wang* 1 , S. Li 1, 2 , P. F
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O-19 Integrated analysis of transcr
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O-20 Deciphering the chromosome str
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O-22 Identification of table grapes
Page 43 and 44: O-24 Metagenomic sequencing as a to
Page 45 and 46: O-26 Regulation of bud fruitfulness
Page 47 and 48: O-28 Haplotype structure and cluste
Page 49 and 50: O-30 Annette Nassuth Function of Vi
Page 51 and 52: 10 to 25% of the chlorotic symptoms
Page 53 and 54: O-34 Cloning and characterization o
Page 55 and 56: O-36 New insight into the genetics
Page 57 and 58: O-38 Co-Localization of QTLs for Se
Page 59 and 60: O-40 Quantitative analysis of textu
Page 61 and 62: O-42 Transcriptional changes in res
Page 63 and 64: O-44 The Turkish grape (Vitis vinif
Page 65 and 66: Association genetics in relation wi
Page 67 and 68: O-47 Intravarietal variability of C
Page 69 and 70: O-49 Molecular survey of Georgian t
Page 71 and 72: O-51 Marker-assisted breeding: Iden
Page 73 and 74: O-53 An Integrated approach to stud
Page 75 and 76: O-55 Characteristics of promising m
Page 77 and 78: P-2 PMEI and SPY: Two genes with po
Page 79 and 80: P-4 Gene-assisted selection for tab
Page 81 and 82: P-6 Polyphenolic potential of the r
Page 83 and 84: P-8 Monoterpene levels in different
Page 85 and 86: P-10 Usefulness of the SCC8 scar ma
Page 87 and 88: P-12 The onset of berry ripening is
Page 89 and 90: P-14 Morphological characteristics
Page 91 and 92: P-16 A genetic analysis of berry qu
Page 93: P-18 Use of molecular markers for s
Page 97 and 98: P-22 Expression of early light-indu
Page 99 and 100: P-24 The development of molecular m
Page 101 and 102: P-26 Identification of ABA inducibl
Page 103 and 104: P-28 In vitro selection of HYP tole
Page 105 and 106: P-30 In silico SNP detection for ge
Page 107 and 108: P-32 Vitis vinifera genome annotati
Page 109 and 110: P-34 Genome-wide identification of
Page 111 and 112: P-36 Looking for genetic polymorphi
Page 113 and 114: P-38 Characterization of a new horm
Page 115 and 116: P-40 Towards a characterization of
Page 117 and 118: the overall identified polymorphism
Page 119 and 120: P-43 Proteomic characterization of
Page 121 and 122: P-45 Preliminary observations on th
Page 123 and 124: grapevine which will eventually be
Page 125 and 126: P-48 ‘Cioutat’: a somatic varia
Page 127 and 128: P-50 Estimation of protein spot var
Page 129 and 130: glucosyltransferase, anthocyanidin
Page 131 and 132: P-53 Marker-free transgenic grapevi
Page 133 and 134: P-55 Agrobacterium rhizogenes-media
Page 135 and 136: P-57 Phenotypic evaluation of ‘Th
Page 137 and 138: P-59 Phenotypic divergence among gr
Page 139 and 140: P-61 Grepevine variety determinatio
Page 141 and 142: agricultural context. This network
Page 143 and 144: P-64 Genetic structure in a large r
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P-66 Analysis of grape rootstocks b
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P-68 Italian wild grapevine: a stat
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Rebula-Robola group were genotyped
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P-71 Viticultural performance of so
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P-73    Molecular characterizat
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P-75 Variation of berry polyphenoli
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P-77 Morphological and molecular id
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P-79 Studies on an excellent, early
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P-81 Effectiveness of different cul
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P-83 Some early maturing table grap
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P-85 New triploid seedless table gr
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P-87 Grape breeding and viticulture
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P-89 The usefulness of allotetraplo
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P-91 Drying rate of fresh berries f
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P-93 Development of table and raisi
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P-95 Reaction of grape rootstocks t
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P-97 Genetic analysis of the resist
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P-99 Berry cracking caused powdery
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P-101 Elicitation of grapevine defe
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P-103 The biological characteristic
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P-105 Pathogen responsiveness and v
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P-107 Screening grape hybrid famili
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P-109 Characterization of an ankyri
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P-112 Evaluation of grapevine germp
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P-114 Evaluation of four new rootst
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