conservation, characterisation and management of grapevine genetic

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ABSTRACT (Italian) Conservazione, caratterizzazione e gestione delle risorse genetiche della vite: il progetto europeo GrapeGen06 Dal 2007, gli istituti di ricerca e le collezioni di vite di 17 paesi d’Europa, del Caucaso e del Nord-Africa collaborano per la conservazione, la caratterizzazione e la gestione delle risorse genetiche della vite. Inizialmente, il lavoro ha consistito nell’inventario e la descrizione delle varietà delle collezioni partner, utilizzando descrittori morfologici, agronomici e molecolari standardizzati, le cui informazioni sono poi inserite in un unico database Europeo. Il database sta crescendo e contiene oggi i dati passaporto di 25.000 varietà viventi, di cui 2.500 sono descritte da foto e 1.600 da 48 descrittori OIV e 9 marcatori microsatelliti. Il progetto sta inoltre lavorando su 448 antiche varietà autoctone che hanno presentato un interesse regionale nel passato, ma che sono mal identificate. Comparare il loro profilo genetico con il database permetterà di determinare la loro originalità e di definire inequivocabilmente le loro caratteristiche. Il database e’ accessibile al pubblico, e prevede diversi livelli di accesso permettendo una ricerca approfondita e allo stesso tempo la confidentialità, secondo i bisogni degli utilizzatori. Alla fine del 2010, la base dei marcatori molecolari sarà ugualmente aperta, permettendo cosi’ ai professionisti di verificare la conformità delle loro varietà. L’obiettivo finale del progetto europeo e’ di organizzare uno schema ottimale di conservazione delle risorse di Vitis, facendo ricorso a metodi ex-situ, di crio-preservazione e conservazione in fattoria, permettendo la perenizzazione delle risorse, rendendole facilmente accessibili e analizzandole nel contesto agricolo. Questa rete di collaborazione potrà anche provvedere materiale di base per la ricerca in biotecnologia, genomica e selezione. ABSTRACT (French) Conservation, caractérisation et gestion des ressources génétiques de vigne : le projet européen GrapeGen06 Depuis 2007, les institutes de recherche et les collections de vigne de 17 pays d’Europe, du Caucase et d’Afrique du Nord collaborent pour la conservation, la caractérisation et la gestion des ressources génétiques de vigne. Le travail initial a consisté à inventorier et décrire les variétés des partenaires, en utilisant des descripteurs morphologiques, agronomiques et moléculaires standard, et liant l’information dans une base de données européenne unique. La base de données grandissante contient aujourd’hui les données passeport de 25.000 accessions vivantes, dont 2.500 sont décrites par des photos et 1.600 sont caractérisées pour 48 descripteurs OIV et 9 marqueurs microsatellite. Le projet travaille également sur 448 variétés autochtones ayant présenté un intérêt régional dans le passé mais mal identifiées. Comparer leur profile microsatellite avec l’ensemble des données nous permettra de déterminer leur originalité et de définir de manière non-équivoque leurs caractéristiques. La base de données est ouverte au public, et prévoit des niveaux d’accès différents, pour permettre les recherches approfondies ainsi que la confidentialité, selon les besoins de l’utilisateur. Fin 2010, les données moléculaires seront également publiques, permettant aux professionnels de vérifier la conformité de leurs variétés. 2
L’objectif final du projet européen est de promouvoir un schéma optimal de conservation des ressources de vigne, impliquant conservation ex-situ, la cryo-preservation et la conservation à la ferme, pour pérenniser les ressources de vigne, les rendre facilement accessibles et les tester dans leur contexte agricole. Ce réseau de ressources fournira également le matériel de base pour la recherché en biotechnologie, génomique et sélection 3
Page 1: CONSERVATION, CHARACTERISATION AND
Page 5 and 6: MATERIALS AND METHODS: WP1: Molecul
Page 7 and 8: Table 2. Accessions described by ea
Page 9 and 10: frequently 9/9) (Fig. 1). For anoth
Page 11 and 12: European database improvement and e
Page 13 and 14: Cornea V., Hausman J.-F., Gasparian
Page 15 and 16: génétique chez la vigne sauvage (
Page 17 and 18: Fig. 1 Haplotype network derived fr
Page 19 and 20: Sequence group ATT Sequence group G
Page 21 and 22: Lefort F, Roubelakis-Angelakis K (2
Page 23 and 24: Georgia are thought to be the most
Page 25 and 26: Tab. 2 - SSR analysis results. prov
Page 27 and 28: 0.13 0.82 genetic similarity coeffi
Page 29 and 30: ACKNOWLEDGMENTS The authors thank V
Page 31 and 32: century new bred varieties enriched
Page 33 and 34: offspring (PO). For each of these k
Page 35 and 36: This result is quite interesting be
Page 37 and 38: Law, 1998. Law of Georgia on Vine a
Page 39 and 40: to these regions to collect and stu
Page 41 and 42: In view of the above we can make th
Page 43 and 44: tenz gegenüber der Reblaus demonst
Page 45 and 46: columns 6 to 8 obviously do not car
Page 47 and 48: Zhang,J.K.; Hausmann,L.; Eibach,R.;
Page 49 and 50: Introduction Phylloxera was found i
Page 51 and 52: 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
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PRESENZA DI UOVA DI SCAPHOIDEUS TIT
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camera termostatata dal 20 marzo al
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Dalle analisi effettuate sul legno
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idosso dei terreni adibiti a nuovi
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LA REGLEMENTATION DE LA RECOLTE DU
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Le climat : le climat de la zone va
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Il est présenté la formation de l
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BIBLIOGRAPHIE 1. ADLER JU.P., E.B.
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della radice, spara peso e l'età d
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In the study, parameters suggesting
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In the study, it is determined that
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WEINBAU UND ENERGIE H.-P. Schwarz F
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enötigte Energie beträgt 0,68 kWh
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„Der geothermische Wärmestrom du
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Conservación de las uvas Centennia
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Para la variedad Centennial Seedles
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Fig.1. Efectos de la aplicación de
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CENCI (1994), estudiando tratamient
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Evaluation of Rheological and Senso
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L’IDENTIFICAZIONE DEI SISTEMI AZI
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asate sulla valutazione dei risulta
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In relazione alla dimensione fisica
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Tab. 3 - Aziende con ordinamento pr
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Traditional technologies and histor
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led the Christianity into Georgia a
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The high level folk selection proce
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high quality, diverse wine making t
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In questi ultimi anni, si sta cerca
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Tabella 3 : Parametri relativi ai c
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linalolo 338,2 387,6 367,1 392,1 28
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lumenol C 88.5 91.8 81.0 107.6 151.
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Sulla base di queste premesse si è
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� Lattoni: � il γ-nonalattone,
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macerato è stata proprio l’origi
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VINI TESTIMONE MACERAZIONI LUNGHE S
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BIBLIOGRAFIA Fedrizzi B., Versini G
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Introduction Polyphenols of red win
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Figure 1. The total of common pheno
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higher than that of (+)-catechin. C
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11. Knekt P, Isotupa S, Rissanen H,
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autolysates and preparations on the
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yeast mass was processed on our new
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INTRODUCTION La construction d’un
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4 plutôt qu'à incandescence perme
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6 Figure 4 : Carte des ressources g
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CONCLUSION Au cours du XXIème siè
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Knowledge of the geographical origi
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The values 18 O/ 16 O of wine water
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whose average content was 74.0 mg.L
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Martin ML, Mazure M, Jouitteau; Mar
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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
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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 :
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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
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1 2 EW1 EW2 Egg LY OV EW2 Egg LY OV
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Same experimental samples were prep
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