Plant genetics: A vintage genome sequence


A high-quality draft of the grapevine genome sequence is reported in Nature. The analysis of a grapevine line originally derived from Pinot Noir reveals that it contains twice as many enzymes contributing to essential oil and aroma than other sequenced plants, suggesting that it might eventually be possible to trace the diversity of wine flavours down to the genome level.
The French–Italian Public Consortium for Grapevine Genome Characterization sequenced the genome of Vitis vinifera, the fourth sequence produced for a flowering plant and the first for a fruit crop. The authors selected grapevine for their analysis because of its important place in the cultural heritage of humanity, beginning during the Neolithic period. They report that the genes involved in the metabolism of tannins and terpenes – which contribute to a wine’s aromatic features – have been selectively amplified in this genome. They also found an expansion in the family of genes driving the production of resveratrol, the chemical associated with the proposed health benefits of drinking moderate amounts of red wine.
Public access to the grapevine genome sequence should help identify the genes underlying particular agricultural features and domestication traits. This could be of use for not only recognizing which genes are responsible for the characteristic flavours of a wine, but also in speeding up the process of introducing disease-resistant genes, thereby decreasing the need for pesticides.


Author contact:
Patrick Wincker (Genoscope-Centre National de Sequencage and CNRS, Evry, France)
Tel: +33 1 60 87 25 68; E-mail: pwincker@genoscope.cns.fr