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Northern Grapes Symposium 2012

Northern Grapes Symposium 2012. Farming Flavors. Understanding genetic capabilities underlying maturity and flavor development for existing varieties and more effective breeding Anne Fennell South Dakota State University.

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Northern Grapes Symposium 2012

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  1. Northern Grapes Symposium 2012

  2. Farming Flavors Understanding genetic capabilities underlying maturity and flavor development for existing varieties and more effective breeding Anne Fennell South Dakota State University The Northern Grapes Project is funded by the USDA’s Specialty Crops Research Initiative Program of the National Institute for Food and Agriculture, Project #2011-51181-30850

  3. Establish baseline gene, metabolite and sensory information needed to identify characteristics that can be used to develop biomarkers for fruit ripening and signature flavor maturity Flavor is a combination of seed and tannin maturity, primary and secondary metabolites and volatile aroma compounds Standard harvest parameters (˚Brix, pH, TA) are only weakly correlated with flavor maturity

  4. Year 1 and 2 Frontenac and Marquette Physical and molecular characterization of berry development and ripening Lag phase Veraison 20˚Brix 22˚Brix 24˚Brix* *Sensory analysis of juice and wine Practicalwinery.com

  5. Comprehensively track what genes are activated, what metabolites are produced, and what sensory descriptors develop • Analyses: • gene expression • volatile metabolite (aroma) • primary metabolites (sugars, and organic and amino acids) • secondary metabolites (tannins, flavonoids, anthocyanins, stilbenes, other phenolics, and terpenoids) • Sensory (juice and wine) • Statistical integration to identify novel and • signature fruit characters and • positive or negative biomarkers

  6. Fruit development and ripening Fennell Berry development documentation Berry development and ripening gene Expression and pathway analysis

  7. Volatile metabolites Koziel and Maurer GC-MS-olfactometry Dhrmadhikari TA, Ph, Phenolics

  8. Grape Berry 1˚ & 2˚ Metabolite Profiling by LC-MS: Hegeman Polyphenolics: Organic acids: resveratrol quercetin malic acid tartaric acid polydatin Anthocyanins: malvidin

  9. Juice and wine sensory analysis Cook Juice & Wine 24˚Brix Vickers Juice and wine sensory analysis Trained Panelist: aroma, sweetness, acidity, bitterness, flavor descriptors and astringency

  10. Identification of potential biomarkers He and Ye Multivariate regression method (multiple O2PLS) to integrate analysis of transcriptomic, metabolomic, volatile metabolite, and sensory data Identification of potential biomarkers Kashif et al. 2011. Metabolic characterization paltinate German wines according to sensory attributes, varieties and vintages using NMR spectroscopy and multivariate data analyses. Journal: Journal of Biomolecular NMR Vol. 49 Issue3 DOI: 10.1007/s10858-011-9487-3

  11. OutcomesCataloging of berry ripening gene expression and resultant volatile, primary metabolites and secondary metabolites and sensory characters will provide industry benchmarks for this new group of cultivars. These measures of fruit maturity will be useful in: -developing biomarkers for selecting high quality cultivars, -measuring the impact of viticultural and winemaking practices -enabling development of the next generation of field portable devices to sample/analyze growing grapes for harvesting decisions

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