Understanding grapevine genomes could be the key to a sustainable future for vineyards around the globe. This event was a discussion about how recent advances in grapevine genomics have enhanced our understanding of disease and pest resistance, the lineage of common varieties, and wine flavors and aromas, and how this information is being shared with an international community of researchers to ensure the continued health, quality and sustainability of vineyards around the world.
Dario Cantù is a plant biologist and professor in the UC Davis Department of Viticulture and Enology. His research program integrates bioinformatics and biochemistry into the application of genetics and genomics to study plant and microbial activities in a variety of contexts, from disease resistance and wood decomposition, to fruit ripening and flavor development. Cantu and his team have also made important contributions in the assembly of complex genomes and in sharing grapevine and grape pathogen genomics resources with the scientific community. He has been part of interdisciplinary research teams that have mapped both the Cabernet Sauvignon and Chardonnay genomes.
Marianna Fasoli is a Senior Manager in the Department of Winegrowing Research at the E. & J. Gallo Winery. She started learning about the grapevine plant and its molecular mechanisms at the University of Verona where she earned a Ph.D. in Applied Biotechnology in 2012. She then joined the E. & J. Gallo Winery as an Associate Postdoc to continue her studies in an industrial setting. Her research focuses on the molecular regulation of grape development and ripening, including the impact of environment, crop load and cultural practices on the biochemical pathways controlling berry quality. She has also examined key metabolic pathways in yeast influencing wine quality, including the molecular regulation of aroma pathways during fermentation.
This event is part of the Forum: Talks on Food & Wine Sciences series, which presents an array of research and scientific advancements in the disciplines of wine, brewing, and food sciences to demonstrate the importance of UC Davis to the food and beverage industry.