Determination of relationships among autochthonous grapevine varieties (Vitis vinifera L.) in the Northwest of the Iberian Peninsula by using microsatellite markers

Fifty six grapevine varieties traditionally grown in the Northwest region of the Iberian Peninsula were analysed for six microsatellite loci, in order to determine the relationships among them as well as the plant material that should be collected and preserved in germplasm banks. Previous morphological and molecular results were taken into account for assessment of the existing synonymies among accessions from different European countries. Percent distribution of the main alleles was calculated. Multivariate analysis was carried out and similarities among the studied material were described and commented.This work has been partially supported by the INIA (Spain) RF02-004-C5-1 project.Peer reviewe

Immobilised native plant cysteine proteases: packed-bed reactor for white wine protein stabilisation

This research presents a feasibility study of using a continuous packed-bed reactor (PBR), containing immobilised native plant cysteine proteases, as a specific and mild alternative technique relative to the usual bentonite fining for white wine protein stabilisation. The operational parameters for a PBR containing immobilised bromelain (PBR-br) or immobilised papain (PBR-pa) were optimised using model wine fortified with synthetic substrate (Bz-Phe-Val-Arg-pNA). The effectiveness of PBR-br, both in terms of hazing potential and total protein decrease, was significantly higher than PBR-pa, in all the seven unfined, white wines used. Among the wines tested, Sauvignon Blanc, given its total protein content as well as its very high intrinsic instability, was selected as a control wine to evaluate the effect of the treatment on wine as to its soluble protein profile, phenolic composition, mineral component, and sensory properties. The treatment in a PBR containing immobilised bromelain appeared effective in decreasing both wine hazing potential and total protein amount, while it did not significantly affect the phenol compounds, the mineral component nor the sensory quality of wine. The enzymatic treatment in PBR was shown to be a specific and mild technique for use as an alternative to bentonite fining for white wine protein stabilisation. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1007/s13197-015-2125-4) contains supplementary material, which is available to authorized users