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…

Survey assessing different practices for mechanical winter pruning in Southern France vineyards

Winter pruning is today the longest operation for hand workers in the vineyard. Over the last years, mechanical pruning practices have become popular in southern France vineyards to respond to competitiveness issue especially for the basic and mid-range wine production. Wine farmers have developed different vineyard management techniques associated with mechanical winter pruning. They sought to be precise or not to control the buds number per vine.

Zoning like base instrument for the agronomist’s work in vineyard

Ad una prima analisi l’interesse dimostrato dal settore produttivo nei confronti della zonazione vitivinicola è da ricondursi al fatto che dopo i primi approcci puramente accademici

Impact assessment of the reverse osmosis technique in wine alcohol management

Wine authenticity and composition can be influenced by a range of membrane separation processes as reverse osmosis. In the context of climate change, the natural trend is to obtain wines with higher alcoholic concentration when classical winemaking methods are employed, and this may induce alteration of typicity of wines by masking the olfactory and taste properties. This study aimed to evaluate the influence of reverse osmosis techniques used for decrease of ethanol content on the stable isotopic ratios as markers for wine authenticity characteristics.

Impact of malolactic fermentation on volatile composition and sensory properties of white and rosé wine from the greek variety moschofilero

Moschofilero is a native grape variety, classified as a ‘gris’ type variety, that is cultivated in PDO Mantineia, Peloponissos, Greece. It is used for the production of both white and rosé wines. Due to high altitude of the vineyards, the harvest is done by mid October, and many vintages are characterised by high acidities and low pH values.

Chemical and sensory evaluation of Bordeaux wines (Cabernet sauvignon and Merlot) and correlation with wine age

This study was carried out on 24 vintages of Cabernet sauvignon and on 7 vintages of Merlot produced by two different Bordeaux growing areas. Proanthocyanidin monomers and oligomers, and several parameters of the proanthocyanidin fraction were analytically assessed.