conservation, characterisation and management of grapevine genetic

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Although, during the Soviet period there was no official site-specific accountable categorization of wines, however in reality such approach was actually adopted and implemented. Georgia was supplying the Soviet market with high quality table dry, semisweet and strengthened white and red wines, which were awarded with many highest prizes at various international exhibitions and competitions. By the end of XIX century, creation of private cooperatives and partnerships took place in various regions. In 1919, during the first democratic Republic of Georgia, the council of Georgian viticulture/wine making congress established the magazine “Vazi da Gvino” (“Vine and Wine”), and the first law on wine making was adopted. However, after Soviet occupation in 1921, such efforts were stopped and the state began direct management of the viticulture/wine making industry. Fortunately, following restoration of Georgian independence in 1992, the printing of the magazine was renewed and the “Georgian law on vine and wine” was adopted. In 70 th of XX century, the negative tendencies and events in Georgian viticulture and winemaking were revealed, which were further aggravated in 90 th . Inadequate economic decisions/practices during transformation to the new political formation caused creation of unmanageable processes in Georgian viticulture / wine-making. Out of various negative tendencies, the most important was commissioning of the absolutely unwarrantable campaign against kvevri and introduction / use of European aroma-forming yeasts in Georgian winemaking. As a result, from one side, traditional Georgian wine making culture was diminished and diversity of Georgian wines was down graded, and from the other side, huge limitations were imposed to production of high quality Kakhetian wine of kvevri. During the process of long-term formation Georgian wines are developing rich aroma and taste, therefore due to introduction of yeasts from essentially different regions they are loosing its’ unique qualities. Georgia always possessed fine cultures of domestic yeasts for different regions and vine breeds, and this direction should be revived and developed by all means. Application of the foreign aroma-forming yeasts in Georgian wine-making is not acceptable. As for the kvevri made Kakhetian type of wine, in case of fermentation with natural yeasts it gains higher quality and content. To date, the main tasks for the modern Georgian oenology is purposeful development and confluence of rich traditions and new researches, which should be done through maximal revealing of the potential of Georgian vine breeds, preservation and creative application of the traditional technologies. Georgian vine breeds, Georgian wine making technologies, with there ancient and rich history, do not represent only Georgian people’s not made by hands treasury, but also belong to the world viticulture and oenology. Conclusions Following analysis of the above mentioned issues one may conclude the following: - Georgia is a cradle of cultural oenology. - The oenology as a productive industry of after the Flood period – Early, Middle and Late Bronze Ages - is a result of inherited development of the wine making practices of before the Flood (proto-Iberian, i.e. Mediterranean) Age, and is a new qualitative leap in history of oenology. - Georgian wine making is based on local, endemic varieties of vine, which in combination with diversity of climatic and soil conditions created a solid foundation for development of 6
high quality, diverse wine making technologies and established a rich bouquet of Georgian wines. - Traditionalism was and is a major feature of Georgian oenology. Bibliography 1. Chilashvili L., 2004. The “Heolithic Revolution” and the First Stage of The Cultivation of the Vine and the Georgians. “Petit”. Tbilisi. 2. Chilashvili L. 2004. The Kura-Araxes Culture and The Cult of Wine. The Vine, Wine and the Georgians. s.55 3. Forni G., 2005-2006. Chronology of Viticulture. Areas of Paradomestication and Centres of Domestication of Grape Vines. R.”Vazi da Gvino” (Vine and Wine) Tbilisi s. 56- 58 4. Japaridze O., 2003. At sources of the Georgian history, Tbilisi (in Georgian) 5. Kuptin B., 1941, Archeological excavation in Trialeti, Volume I, (in Rassian) 6. Lents G., 1846, About state of harvest of grape and viticulture in Kakheti, news. : “kavkaz”, Tiflis, #10, p.59. 7. McGovern P. 2007. Ancient Wine. New Jersey 8. Piralov A., Shaverdov S., 1896, Views about wine-making and viticulture in Kakheti. Notes about wine-making and viticulture in Caucasus. Publication VII, Tiflis, pp. 95-96 (in Rassian) 9. Ramishvili R.2001. The history of Vine and Wine. Historical-archeological and Ampelographical Researches. Tbilisi. (in Georgian) 10. Rusishvili N. 2007, Grapevine Culture in Georgia on Basis of Palaeobotanical Data. “Mteny” Association (in Georgian) 7
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CONSERVATION, CHARACTERISATION AND
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L’objectif final du projet europ
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MATERIALS AND METHODS: WP1: Molecul
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Table 2. Accessions described by ea
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frequently 9/9) (Fig. 1). For anoth
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European database improvement and e
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Cornea V., Hausman J.-F., Gasparian
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génétique chez la vigne sauvage (
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Fig. 1 Haplotype network derived fr
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Sequence group ATT Sequence group G
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Lefort F, Roubelakis-Angelakis K (2
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Georgia are thought to be the most
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Tab. 2 - SSR analysis results. prov
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0.13 0.82 genetic similarity coeffi
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ACKNOWLEDGMENTS The authors thank V
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century new bred varieties enriched
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offspring (PO). For each of these k
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This result is quite interesting be
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Law, 1998. Law of Georgia on Vine a
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to these regions to collect and stu
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In view of the above we can make th
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tenz gegenüber der Reblaus demonst
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columns 6 to 8 obviously do not car
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Zhang,J.K.; Hausmann,L.; Eibach,R.;
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Introduction Phylloxera was found i
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BerlandieriXRiparia Teleki 8 b Vazi
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Distribution of phylloxera resistan
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Conclusion It is clear from above r
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L’ESPOIR INDIGENE DES VARIETES DE
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Grape growing has to adapt somehow
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The vineyard was established in 200
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CONCLUSIONS From the experiments co
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Introduction In a previous paper pr
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ange of plants and their pests and
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a scheme. While a compromise scheme
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pilot phase, SWNZ was adopted comme
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References Aurambout, J.-P., Consta
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The present work is dedicated to th
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Figure 2. Induction straight lines
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EVOLUTION DU CLIMAT ET VITICULTURE
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I. Principaux effets perçus Physio
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climatiques difficiles à quantifie
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RISK OF CLIMATE CHANGE FOR GRAPEVIN
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agricultural insurance programmes o
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Figure 2. Future climate scenarios
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Climatic variability and Agricultur
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Climate Change and Viticulture - Fa
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Carbon and water footprint of the w
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SYSTÈMES DE PRODUCTION INNOVANTS E
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de Fraîcheur des nuits), avec éve
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(vendange mécanique), apporte un g
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grape berry sugar loading Figure 4.
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BUD DORMANCY RELEASE INDUCTION IN R
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unknown. However, progress has been
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Table 2. Average number of bunches
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eaking. In this case, the adjuvants
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ROLE OF ARTIFICIAL MYCORRHIZATION O
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Tab.2. Correlation coefficients (
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FIELD TRIALS ON NEUTRAL SOIL Two fi
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Bavaresco L., Fregoni M., Fraschini
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INTRODUZIONE Il suolo e le sue prop
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Tab.1 Caratteristiche pedologiche d
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Fig. 3 Densità e distribuzione deg
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Tab.2 Parametri produttivi e qualit
Page 129 and 130: PRESENZA DI UOVA DI SCAPHOIDEUS TIT
Page 131 and 132: camera termostatata dal 20 marzo al
Page 133 and 134: Dalle analisi effettuate sul legno
Page 135 and 136: idosso dei terreni adibiti a nuovi
Page 137 and 138: LA REGLEMENTATION DE LA RECOLTE DU
Page 139 and 140: Le climat : le climat de la zone va
Page 141 and 142: Il est présenté la formation de l
Page 143 and 144: BIBLIOGRAPHIE 1. ADLER JU.P., E.B.
Page 145 and 146: della radice, spara peso e l'età d
Page 147 and 148: In the study, parameters suggesting
Page 149 and 150: In the study, it is determined that
Page 151 and 152: WEINBAU UND ENERGIE H.-P. Schwarz F
Page 153 and 154: enötigte Energie beträgt 0,68 kWh
Page 155 and 156: „Der geothermische Wärmestrom du
Page 157 and 158: Conservación de las uvas Centennia
Page 159 and 160: Para la variedad Centennial Seedles
Page 161 and 162: Fig.1. Efectos de la aplicación de
Page 163 and 164: CENCI (1994), estudiando tratamient
Page 165 and 166: Evaluation of Rheological and Senso
Page 167 and 168: L’IDENTIFICAZIONE DEI SISTEMI AZI
Page 169 and 170: asate sulla valutazione dei risulta
Page 171 and 172: In relazione alla dimensione fisica
Page 173 and 174: Tab. 3 - Aziende con ordinamento pr
Page 175 and 176: Traditional technologies and histor
Page 177 and 178: led the Christianity into Georgia a
Page 179: The high level folk selection proce
Page 183 and 184: In questi ultimi anni, si sta cerca
Page 185 and 186: Tabella 3 : Parametri relativi ai c
Page 187 and 188: linalolo 338,2 387,6 367,1 392,1 28
Page 189 and 190: lumenol C 88.5 91.8 81.0 107.6 151.
Page 191 and 192: Sulla base di queste premesse si è
Page 193 and 194: � Lattoni: � il γ-nonalattone,
Page 195 and 196: macerato è stata proprio l’origi
Page 197 and 198: VINI TESTIMONE MACERAZIONI LUNGHE S
Page 199 and 200: BIBLIOGRAFIA Fedrizzi B., Versini G
Page 201 and 202: Introduction Polyphenols of red win
Page 203 and 204: Figure 1. The total of common pheno
Page 205 and 206: higher than that of (+)-catechin. C
Page 207 and 208: 11. Knekt P, Isotupa S, Rissanen H,
Page 209 and 210: autolysates and preparations on the
Page 211 and 212: yeast mass was processed on our new
Page 213 and 214: INTRODUCTION La construction d’un
Page 215 and 216: 4 plutôt qu'à incandescence perme
Page 217 and 218: 6 Figure 4 : Carte des ressources g
Page 219 and 220: CONCLUSION Au cours du XXIème siè
Page 221 and 222: Knowledge of the geographical origi
Page 223 and 224: The values 18 O/ 16 O of wine water
Page 225 and 226: whose average content was 74.0 mg.L
Page 227 and 228: Martin ML, Mazure M, Jouitteau; Mar
Page 229 and 230: MATERIALS AND METHODS The study was
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Figure 2 : PCA representation of th
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The vintage effect on anthocyanins
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Gawel R, Francis L, Waters EJ (2007
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foodstuffs.Apple and citruc’ pect
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Fig.2. dynamics is the content of p
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Because of to their the complex- fo
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of fermentation substrate (Scanec,
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Student's t test were used to deter
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of ATP, maintaining favourable redo
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kinetics of two endogenic wine yeas
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manière excessive. L’évolution
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démarrage de Fermentation MaloLact
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constitué positivement des attribu
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D’une façon générale, comme po
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the risks related to the consumptio
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Total polyphenols, expressed as Fol
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In order to better understand the e
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GENETICALLY MODIFIED WINE YEASTS: A
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Gm strain ML01 (degradation of mali
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strains were released at several ti
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of the experimental vineyard. Big d
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Gonzalez-Candelas L, Gil JV, Lamuel
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INTRODUCTION Secondary alcoholic fe
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major, secondary and side products
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Kirtadze E., Kvesitadze G. 2008. Ye
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degradar simultáneamente más de u
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Se han seleccionado un total de 85
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a un control, en el que el extracto
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USO DE UN NUEVO SISTEMA DE INMOVILI
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nivel de azúcar reductor inicial d
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Análisis de parámetros enológico
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CONCLUSIONES Este estudio describe
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Influence of grape variety and the
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using a commercial kit. The isolate
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Table 4. Distribution of the global
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Table 6. Distribution of yeast spec
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ULTRAVIOLET LIGHT (UV-C) IRRADIATIO
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MATERIALS AND METHODS UV-C system i
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After the treatment, AAB isolates c
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Mills D.A., Phister T., Neeley E.,
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Méthodes d’analyse en Œnologie.
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détermination des caractéristique
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aplicação das práticas enológic
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INTRODUCTION Bacteria in grape must
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RESULTS AND DISCUSSION ELISA qualit
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ABSTRACT NEW APPROACH FOR IDENTIFIC
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HPLC conditions Column - LiChroCart
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Some wines produced from other Geor
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BIBLIOGRAPHY [1] Eder R., 2002. Suc
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INTRODUCTION La présence dans les
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(splitless) est de 250 °C. Une col
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mais a un niveau inférieur à la l
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D’autre part, les résultats obte
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INTRODUCTION En un mundo cada vez m
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usados en el comercio. Son ejemplos
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Actualmente, en relación al proces
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hecho, el crecimiento del número d
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Country-of-Origin-Effects des georg
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In der Studie von Veale et al. (200
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auf die wahrgenommene Produktbewert
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Dimensionen im Hinblick auf die zug
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9 H4d Urlaubsland Soziale Akzeptanz
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Balestrini, P., Gamble, P., 2006: C
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Sauer, P.L., Young, M.A., Unnava, R
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15 Tab. 3: Faktorladungsmatrix zur
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Finally, it was possible to identif
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The results in the two periods were
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4. From expectations to consumer re
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Precise, reliable technical informa
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INTRODUCTION Over the last 10 to 15
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egards to the region, we selected P
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international size of the brands we
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into the relative monetary valuatio
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wird der Schwerpunkt auf der Präse
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Becoming more cautious regarding en
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Results and Discussions According t
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Bibliography A. Heijbroek (2003) Co
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ed attività più interdisciplinare
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Table A: 1- PRODUCTION (A- t /104 m
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ha fornito il minor (molto negativo
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CARGNELLO G. (2008d): Nuove innovat
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Si tratta di un progetto dedicato a
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A4 Analisi delle priorità sugli ar
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F2 Ampiezza dell’organizzazione d
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microimprese. Le aziende più grand
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Una vista a la economía del país
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Distribución del Valor Bruto de Pr
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En este sentido, se define al Patri
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conserva núcleos de vivienda - rec
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Ilustración 2. Cava de la Bodega J
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DAS VERBOT EINES GUTEN ÖNOLOGISCHE
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Was die chemische Zusammensetzung u
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SCHLUSSFOLGERUNGEN Die Einführung
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29 Maier, K. 1875. Die Ausbrüche,
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INTRODUCTION: WHAT IS ORGANIC WINE?
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In North America, all the major gro
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BARRIERS TO ORGANIC TRADE The Organ
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In the United States, ‘organic pr
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ANNEX 1: CERTIFICATION AND LABELLIN
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The USDA’s strict labelling rules
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Demeter is an organisation which pr
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There are currently six organic cer
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Manure restrictions Requires minimu
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Coles Official Website 2010, Access
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http://www.afrisco.net/ Argencert I
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Official Journal of the European Un
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ARTICULER LES QUALITES ENVIRONNEMEN
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INTRODUCTION En matière d’enviro
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20000 18000 16000 14000 12000 10000
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« Face au biologique intensif et i
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plus, afin de devenir le standard d
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Les sciences du goût procèdent au
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aisonnée, que du bio ou de la biod
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Verbrauchereinstellungen zu Biowein
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Weintrinker, die nur 8 % der erwach
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vor allem den Unterschied zwischen
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Abb. 5: Nutzung der Einkaufsstätte
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markant von denjenigen Weinen unter
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corresponding demand price elastici
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Where corresponds to the product of
Page 471 and 472:
4.1 Estimated Parameters and Elasti
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Huang, C., 1996. “Consumer prefer
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2 Absatzerfolgen hat alkoholfreies
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4 worden. Gleichzeitig wurde aus Gr
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6 Aromen als zulässig angesehen we
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8 4. „Schäumendes Getränk aus a
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differenti paesi e per diverse cate
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stessa viene percepita, ma, a parit
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queste vengono incluse le lunghe e
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Lockie S., Lawrence G., Lyons K., G
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useful chemical properties. They ar
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Destruction of polymers begins afte
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We started to study stilbens in 199
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Experimental (+0.1 gr/l reseveratro
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7. Bezhuashvili M., Месхи М.,
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Production of Non-alcoholic and Low
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chromatograph. Concentration of min
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Figure 2. The Total Concentration o
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Patrimoine, santé, environnement :
Page 509 and 510:
milliards d'euros en 2006 dont 158
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Traditionnel et peu porté par des
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La valeur patrimoniale et tradition
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undesirable substances such as prot
Page 517 and 518:
1 2 EW1 EW2 Egg LY OV EW2 Egg LY OV
Page 519 and 520:
Same experimental samples were prep
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