Centre Projects
Isolation and characterisation of genes involved in aromatic volatile formation in Sauvignon Blanc
Brief:The genes that control the accumulation of key flavour and aroma compounds in the fruit will be identified and the impact of the fruit environment on the expression.
A cDNA library from RNA isolated from developmental grape tissue will be developed. This library will contain genes expressed throughout ripening involved in the production of volatile thiols and also during the grape ripening process where volatile thiols are not produced. Candidate genes from the literature and database searches (for example TIGR grape gene index) will be identified.
Key processes will be sulphur metabolism and formation of glutathione in searching for these genes. Identified genes will then be followed up with the isolation of grape orthologues by PCR and ordering commercial preparations from EST collections. Genes isolated will be used to monitor their expression using RNA isolated from the developmental grape tissue.
