terclim by ICS banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2023 9 New disease-resistant grapevine varieties response to drought under a semi-arid climate

New disease-resistant grapevine varieties response to drought under a semi-arid climate

Introduction

In many regions, climate change leads to an increase in air temperature combined with a reduction of rainfall, intensifying climatic demand and water deficits (WD) (Cardell et al. 2019), which in turn may negatively impact grapevine development, yield and grape composition (Santos et al. 2020). In addition, climate change may also increase disease pressure, leading to further yield and quality losses, besides increasing costs due to increased vineyard spraying (Santos et al. 2020) and reducing viticulture acceptability by consumers (Guichard et al. 2017). Adopting new resistant varieties appears as a promising long-term solution to better manage vine protection, but unfortunately little is known regarding their behavior in front of WD. Indeed, most grapevine breeding programs do not consider drought performance as a primary attribute for selection, which is related to the difficulty to identify relevant phenotypes building a drought-performant behavior of a perennial fruit crop in the short and long terms.

Grapevine’s first acclimation to WD is the reduction of transpiring surfaces, reducing leaf area and canopy development (Simonneau et al. 2017) by primarily reducing secondary growth with later effects on main shoot (Pellegrino et al. 2005). Reproductive organs are also importantly affected by WD, normally leading to reductions in number of clusters, number of berries and berry weight, with greater impact if WD occurs during pre-véraison stage (Levin et al. 2020). In addition to these seasonal processes, the interseasonal effects include reduced reserve repletion and bud-fruitfulness (Guilpart et al. 2014), impairing vineyard longevity, a factor of great importance to be considered for a perennial fruit crop.

Despite many studies addressing WD effects on grapevine development and on grape yield and quality, there is a lack of knowledge regarding the plant processes involved in the acclimation from one season to the next, and how the new fungi-resistant genotypes behave in front of abiotic constraints, such as drought. Understanding these points is essential for anticipating vineyard durability and genotype selection in a changing climate.

DOI:

Publication date: June 20, 2023

Issue: GiESCO 2023

Type: Article

Authors

Luciana WILHELM DE ALMEIDA1,2*, Anne PELLEGRINO2, Bénédicte FONTEZ3, Laurent TORREGROSA1, 2, Hernán OJEDA1

1Unité Expérimentale de Pech Rouge (UE 0999), INRAE, 11430 Gruissan, France
2UMR LEPSE, Univ Montpellier, INRAE, CIRAD, Institut Agro Montpellier, 2, place P. Viala, 34060 Montpellier Cedex, France
3UMR MISTEA, Univ Montpellier, INRAE, Institut Agro, Montpellier, 2, place P. Viala, 34060 Montpellier Cedex, France

Contact the author*

Keywords

water deficit, acclimation, water use efficiency, yield, quantitative analysis

Tags

GiESCO | GIESCO 2023 | IVES Conference Series

Citation

Related articles…

Impact of some agronomic practices on grape skins anthocyanin content

Wine colour is the first quality characteristic to be assessed, especially regarding red wines. Anthocyanins are very well known to be the main responsible compounds for red wine colour. Red cultivars can synthesize and accumulate anthocyanins in berry skin to express their colour. However, anthocyanin accumulation is often influenced by a series of factors, such as genetic regulation, phytohormones, environmental conditions and viticultural management.

Characterization of Glycosidically Bound Aroma Compounds of País cv. grapes of different Chilean zones

Úbeda-Aguilera, C., a Callejón, R. M., b Peña-Neira, A c. a Instituto de Ciencias Biomédicas, Facultad de Ciencias, Universidad Autónoma de Chile, Chile b Área de Nutrición y Bromatología. Facultad de Farmacia. Universidad de Sevilla. C/ P. García González nº 2, E- 41012. Sevilla. Spain c Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile País grape has been estimated to arrive to Chile almost 500 years ago, being the first strain grown in this country. Traditionally, this grape has been used to mix with other varieties, to produce poor quality wines, but today is beginning to be used in the production of high quality wines. However, very little is known about the chemical characteristics of this variety.

Ageing of Sauvignon Blanc white wines with Specific Inactivated Dry Yeasts: Effect on physical and chemical characteristics

Del Barrio-Galán, R.a, b, Gómez-Parrini, A.a, Peña-Neira, A.b a Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las condes, Santiago, Chile b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile It is well known that polysaccharides, mainly mannoproteins, play an important role on physical, chemical and sensory quality of wines. The ageing of white wines on lees is used in order to release higher amounts of polysaccharides by the autolytic processes in order to obtain higher-quality wines. However, this technique is too slow, because the temperature and pH conditions are not the most suitable for this process. In addition, it can also involve certain disadvantages such as a greater demand on winery resources, a longer period of wine storage, the appearance of reduction notes and some microbiological alterations.

Effect of ageing with Specific Inactivated Dry Yeasts on the volatile composition of Sauvignon Blanc and Carménère wines

Úbeda-Aguilera, C a, b, Peña-Neira, A.b Del Barrio-Galán, R.b, c a Biomedical Sciences Institute, Science Faculty, Universidad Autónoma de Chile, Chile. b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile c Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las Condes, Santiago, Chile The wine is a complex matrix made up of several compounds which can interact among themselves throughout the wine ageing process, thereby modifying their sensorial characteristics. It is well known that during ageing of wines on lees, polysaccharides (mainly mannoproteins) can be released and can interact with the aromatic fraction modifying its volatility.

New molecular evidence of wine yeast-bacteria interaction unraveled by untargeted metabolomic profiling

Bacterial malolactic fermentation (MLF) has a considerable impact on wine quality. The yeast strain used for primary fermentation can consistently stimulate (MLF+ phenotype) or inhibit (MLF- phenotype) malolactic bacteria and the MLF process as a function of numerous winemaking practices, but the molecular evidence behind still remains a mystery. In this study, such evidence was elucidated by the direct comparison of extracellular metabolic profiles of MLF+ and MLF- yeast phenotypes. Untargeted metabolomics combining ultrahigh-resolution FT-ICR-MS analysis, powerful machine learning methods and a comprehensive wine metabolite database, discovered around 800 putative biomarkers and 2500 unknown masses involved in phenotypic distinction.