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Influence of Malolactic Fermentation on the Quality of Riesling Wine

Georgy P. Gutoranov
Ivan J. Tsvetkov
Violeta M. Colova-Tsolova
Atanas I. Atanassov

Puni tekst: engleski, pdf (315 KB) str. 69-74 preuzimanja: 325* citiraj
APA 6th Edition
Gutoranov, G.P., Tsvetkov, I.J., Colova-Tsolova, V.M. i Atanassov, A.I. (2001). Influence of Malolactic Fermentation on the Quality of Riesling Wine. Agriculturae Conspectus Scientificus, 66 (1), 69-74. Preuzeto s https://hrcak.srce.hr/12439
MLA 8th Edition
Gutoranov, Georgy P., et al. "Influence of Malolactic Fermentation on the Quality of Riesling Wine." Agriculturae Conspectus Scientificus, vol. 66, br. 1, 2001, str. 69-74. https://hrcak.srce.hr/12439. Citirano 17.01.2020.
Chicago 17th Edition
Gutoranov, Georgy P., Ivan J. Tsvetkov, Violeta M. Colova-Tsolova i Atanas I. Atanassov. "Influence of Malolactic Fermentation on the Quality of Riesling Wine." Agriculturae Conspectus Scientificus 66, br. 1 (2001): 69-74. https://hrcak.srce.hr/12439
Harvard
Gutoranov, G.P., et al. (2001). 'Influence of Malolactic Fermentation on the Quality of Riesling Wine', Agriculturae Conspectus Scientificus, 66(1), str. 69-74. Preuzeto s: https://hrcak.srce.hr/12439 (Datum pristupa: 17.01.2020.)
Vancouver
Gutoranov GP, Tsvetkov IJ, Colova-Tsolova VM, Atanassov AI. Influence of Malolactic Fermentation on the Quality of Riesling Wine. Agriculturae Conspectus Scientificus [Internet]. 2001 [pristupljeno 17.01.2020.];66(1):69-74. Dostupno na: https://hrcak.srce.hr/12439
IEEE
G.P. Gutoranov, I.J. Tsvetkov, V.M. Colova-Tsolova i A.I. Atanassov, "Influence of Malolactic Fermentation on the Quality of Riesling Wine", Agriculturae Conspectus Scientificus, vol.66, br. 1, str. 69-74, 2001. [Online]. Dostupno na: https://hrcak.srce.hr/12439. [Citirano: 17.01.2020.]

Sažetak
Biotic and abiotic stress has a negative effect on both the quality and quantity of grape production. Like many woody crops, grape has been relatively recalcitrant to in vitro manipulations. The crucial point in the process of genetic transformation is to have cells that are able to both regenerate and be transformed. A regeneration system seems to be a major problem in the transformation process. Somatic embryogenesis is the favoured regenerative protocol in genetic transformations of grapes. Comparison of an embryogenic and organogenic system in grape demonstrated that organogenesis frequently leads to chemical transformation of tissues. In this respect we started to develop and apply procedures suitable for the genetic transformation of grapevine. Two sources of explants were used for embryo induction. In the first case, immature zygotic ovules of Vitis vinifera seedless genotypes were used. In the second case in vivo leaf tissues from rootstocks Vitis rupestris cv. Rupestris du Lot and 110 Richter (Vitis berlandieri x Vitis rupestris). Continual transfer to fresh medium maintained embryogenic cultures. Agrobacterium tumefaciens mediated transformation of enbryogenic cultures of seedless grapes (Vitis vinifera L.) with constructs containing the gene encoding the coat protein of Grape Fanleaf Virus (GFLV) and with four constructs containing genes encoding for an antifreeze protein. An embryogenic culture of rootstock Vitis rupestris cv. Rupestris du Lot was transformed with a construct carrying the bete-glucoronidase (GUS) gene. The first transformed plantlets have been regenerated from somatic embryos and the presence of the NPTII gene was verified by PCR and Southern blot analyses.

Ključne riječi
grape; genetic transformation; somatic embryogenesis; freeze resistance; virus resistance; transgenic plants

Hrčak ID: 12439

URI
https://hrcak.srce.hr/12439

Posjeta: 534 *