IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Biochemical characterization of grape skin cell wall during ripening in relation to Botrytis cinerea susceptibility of two Champagne cultivars

Biochemical characterization of grape skin cell wall during ripening in relation to Botrytis cinerea susceptibility of two Champagne cultivars

Abstract

Pectins or pectic polysaccharides are one of the major components in grape skin cell wall, they contribute to physiological processes which determine the integrity and rigidity of grape skin tissue. Their composition and organization in the cell wall matrix differ according cultivars and also play an important role in the defense mechanisms against plant pathogen and wounding. During grape ripening, important structural and biochemical changes are modifying the cell wall integrity due to pectolytic enzymes such as pectin methylesterases and polygalacturonases which participate to the cell wall weakening and increase the grape susceptibility to pathogens such as Botrytis cinerea.This work investigated the distribution of pectic polysaccharides in the cell wall according to their molecular weight and the localization of pectins (homogalacturonans) highly and low methyl-esterified in grape skin tissue throughout the berry development of the two main Champagne cultivars (Vitis vinifera cv. Pinot noir and Chardonnay), in relation with in vitro Botrytis cinerea susceptibility tests. The skin cell wall composition was evaluated by size exclusion chromatography (SEC) and the pectin localization by immunogold labelling.The comparative study between the two main grape cultivars from Champagne region highlights differences in pectin composition, Chardonnay skins are characterized by less pectic polysaccharides of high molecular weight (HMW) related to a lower susceptibility to Botrytis cinerea. The pectins cellular localization showed that pectins highly methyl-esterified are more important in Pinot noir cell walls than Chardonnay ones, suggesting different mechanisms of cell walls degradation between Chardonnay and Pinot noir skins.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Article

Authors

Andre Marie1, Lacampagne Soizic1, Barsacq Audrey1, Mercier Laurence2 and Gény-Denis Laurence1

1Unité mixte de recherche Œnologie, UMR 1366 Université de Bordeaux, INRAE, Bordeaux INP, ISVV MHCS, Epernay, 33882, Villenave d’Ornon, France
2MHCS, Epernay, France

Contact the author

Keywords

skin, ripening, pectins, SEC, Champagne

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Training rats to drink red wine: effects of different drinking approaches on drinking/feeding habits, weight gain and survival from myocardial infarction

The habit of regular, moderate wine consumption, particularly with meals, is associated with protective effects from coronary heart disease. Epidemiological studies looking at myocardial protection/recovery focus mainly on the effects of red wine due to its high content in antioxidants, especially polyphenols. In several previous studies, conducted in our laboratory, we have concentrated on the effects of moderate consumption of white wine, by experimental animals (rats), gaining a significant experience in technical and procedural challenges. The scientific literature, and our past experience, suggests that rats are resilient towards consumption of full bodied, barrique red wines.

Read More

Viticultural zoning using spatial analysis: characterizing terroirs over the Southern part of the Côtes-du-Rhône appellation (France)

Les approches du terroir en tant qu’entité géographique (zonages) connaissent un développement accru récent en lien avec l’essor des SIG. Les méthodes, les objectifs et les critères utilisés varient considérablement selon les études.

Read More

Untargeted metabolomics analyses to study taste-active compounds released during post-fermentation maceration of wine

The sensory properties of a wine depends on its colours, aromas and flavors. Regarding red wines, the gustatory part consists of the acid, bitter and sweet tastes

Read More

Molecular binding mechanisms between grape seed polypeptides and wine anthocyanins by fluorescence spectroscopy and computational techniques

In recent years, proteins endogenous to grape have become of great interest to the wine industry because they represent a new alternative to other biopolymers subjected to more legal restrictions (i.e. animal origin and synthetics) that can be used in technological applications to modulate sensory attributes such as wine color and have a positive impact on wine quality.

Read More

The use of δ13C as an indicator of water use efficiency for the selection of drought tolerant grapevine varieties

In the context of climate change with increasing evaporative demand, understanding the water use behavior of different grapevine cultivars is of critical importance. Carbon isotope discrimination (δ13C) measurements in wine provide a precise and integrated assessment of the water status of the vines during the sugar accumulation period in grape berries. When collected over multiple vintages on different cultivars, δ13C measurements can also provide insights into the effects of genotype on water use efficiency.

Read More