terclim by ICS banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2023 9 Exploring the mechanisms of grapevine single berry development and ripening

Exploring the mechanisms of grapevine single berry development and ripening

Abstract

Context and purpose of the study

The strategy of single berry phenotyping is a recently rediscovered research tool that has gained great attention. The latest studies have indicated that previous physiological models based on pooling asynchronous populations of berries provided biased or blurred information on berry development key players. The possibility of monitoring and sampling single synchronized berries to study their development sequentially has opened new lines of research aimed at unraveling the genes that regulate grapevine fruit development. This study aimed to decipher the gene pathways responsible for the activation/deactivation of physiological processes involved in the green phase of growth, the onset of ripening, and the second growth phase.

Material and methods

The growth of single berries of V. vinifera cv. ‘Syrah’ was pictured from flowering until over-ripening through biweekly images in the experimental vineyard of Institut Agro Montpellier, France. Thirty-three single berries (11 developmental phases x 3 biological replicates) were selected for RNA Sequencing based on the relative growth curve and primary metabolite concentrations (sugars and acids) as in Savoi et al. (2021) covering key phases or changes in kinetics during the whole berry development. Specific attention was dedicated to berry softening. Here it is acknowledged as a drop in the fruit tissue firmness and a simultaneous decrease in the glucose/fructose ratio. Gene expressions were normalized and tested for time-series significance leading to twenty-five clusters representing 10,355 genes significantly modulated by development.

DOI:

Publication date: June 20, 2023

Issue: GiESCO 2023

Type: Article

Authors

Stefania SAVOI1,2*, Laurent TORREGROSA3, Charles ROMIEU1

1UMR AGAP, Montpellier University, CIRAD, INRAe, Institut Agro-Montpellier, Montpellier, France
2Department of Agricultural, Forest and Food Sciences, University of Turin, Italy
3UMR LEPSE, Montpellier University, CIRAD, INRAe, Institut Agro-Montpellier, Montpellier, France

Contact the author*

Keywords

grapevine, Vitis vinifera, RNA-Sequencing, veraison, sugar/acid

Tags

GiESCO | GIESCO 2023 | IVES Conference Series

Citation

Related articles…

Comparison of the principal production methods for alcohol-free wine based on analytical parameters

Production, demand, and brand awareness of dealcoholized wine (<0.5% v/v) is steadily increasing worldwide. However, there have been few studies to date investigating and comparing the different physical processes for dealcoholizing wine.

Evolution of oak barrels C-glucosidic ellagitannins in model wine solution

Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color. Among the main extractible non-volatile polyphenol compounds released from oak wood, the ellagitannins are found [1].

Single plant oenotyping: a novel approach to better understand the impact of drought on red wine quality in Vitis x Muscadinia genotypes

Adopting disease-tolerant varieties is an efficient solution to limit environmental impacts linked to pesticide use in viticulture. In most breeding programs, these varieties are selected depending on their abilities to tolerate diseases, but little is known about their behaviour in response to abiotic constraints.

Quality assessment of partially dealcoholized and dealcoholized red, rosé, and white wines: physicochemical, color, volatile, and sensory insights

The global non-alcoholic wine market is projected to grow from USD 2.7 billion in 2024 to USD 6.97 billion by 2034, driven by health awareness, lifestyle shifts, and religious factors [1-3]. Consequently, the removal of alcohol can significantly alter the key quality parameters of wine.

Understanding aroma loss during partial wine dealcoholization by vacuum distillation

Dealcoholization of wine has gained increasing attention as consumer preferences shift toward lower-alcohol or
alcohol-free beverages. This process meets key demands, including health-conscious lifestyles, regulatory
compliance, and the expanding non-alcoholic market [1-3].