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<dc:title xml:lang="fr">Analyse génétique et fonctionnelle de la biosynthèse des arômes des raisins</dc:title>
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<dc:subject xml:lang="fr">Vigne</dc:subject>
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<dc:subject xml:lang="fr">Arômes</dc:subject>
<dc:subject xml:lang="fr">Métabolisme secondaire</dc:subject>
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<dc:subject xml:lang="en">Vine</dc:subject>
<dc:subject xml:lang="en">Grapes</dc:subject>
<dc:subject xml:lang="en">Flavors</dc:subject>
<dc:subject xml:lang="en">Secondary Metabolism</dc:subject>
<dc:subject xml:lang="en">Riesling</dc:subject>
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<dcterms:abstract xml:lang="fr">Malgré l’importance des molécules aromatiques des raisins dans la qualité et la typicité des vins, les déterminants de leur biosynthèse sont encore mal connus. L'objectif de ma thèse est d’identifier les régions génomiques et les gènes clés de la biosynthèse des arômes de la baie de raisin. Pour cela, j’ai combiné différentes approches de génétique, de métabolomique ciblée et non ciblée et de génomique fonctionnelle. Différents outils analytiques (GC-MS, UHPLC-MS et FT-ICR) m’ont permis de quantifier plusieurs milliers de molécules pouvant participer de manière directe ou indirecte aux arômes des baies et des vins. Des loci à effets quantitatifs (Quantitative trait loci, QTL) associés à l’accumulation d’un grand nombre de ces métabolites dans les raisins ont été détectés dans la descendance d’un croisement entre Riesling et Gewurztraminer. Des gènes candidats liés à des QTL ont été identifiés et j’ai initié la caractérisation fonctionnelle de certains d’entre eux. À terme, une meilleure connaissance des marqueurs génétiques liés aux arômes des raisins permettra d’augmenter l’efficacité des programmes de création de nouvelles variétés de vigne.</dcterms:abstract>
<dcterms:abstract xml:lang="en">Despite the importance of grape aroma compounds in the quality and typicity of wines, the determinants of their biosynthesis are still poorly known. The goal of my thesis is to identify genomic regions and key genes for the biosynthesis of grape berry aromas. For this, I combined different approaches including genetics, targeted and non-targeted metabolomics and functional genomics. Different analytical tools (GC-MS, UHPLC-MS and FT-ICR) allowed me to quantify several thousand molecules that can participate directly or indirectly in the aroma of berries and wines. Quantitative trait loci (QTLs) associated with the accumulation of a large number of these metabolites in grapes were detected in a progeny from a cross between Riesling and Gewurztraminer. Candidate genes linked to QTLs have been identified and I have initiated the functional characterization of some of them. Ultimately, a better knowledge of the genetic markers related to grape aroma characteristics will increase the efficiency of the breeding programs for new grapevine varieties.</dcterms:abstract>
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