terclim by ICS banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2023 9 Implication of secondary viral infections on grafting success rated in nurseries

Implication of secondary viral infections on grafting success rated in nurseries

Abstract

Context and purpose of the study

Grapevine grafting is a complex process that since the establishment of phylloxera has become mandatory for grapevine. Grafting success in grapevine nurseries considerably varies among years and batches with most variety/rootstock combinations reach a high success rate (between 75% and 90%), but some combinations show lower success rates of around 40-50%. The causes of this variation are unknown, although biotic stresses like those caused by some viral infections have been demonstrated to affect the process. European certification schemes for the vegetative propagation of the vine include five major viruses (Arabis mosaic virus, Grapevine Fanleaf Virus, Grapevine Fleck Virus, and Grapevine-associated Leafroll Virus 1 and 3). However, other viral infections are ubiquitous in plant material and may affect the grafting process. The present study aimed to assess the presence of these other ‘secondary viruses’, and their influence on the grafting process.

Material and methods

Plant material was collected from commercial mother plant fields located in Larraga (Navarra, Spain). The presence of Grapevine virus A (GVA), Grapevine virus B (GVB), Grapevine-associated Leafroll Virus 2 Pinot noir (GLRaV-2 PN), and Rupestris Stem Pitting-associated Virus (RSPaV) was assessed by RT-PCR to determine the most common secondary viruses in the plant material. Mother fields for 7 scion (Tempranillo, Chardonnay, Airen, Macabeo, Sauvignon blanc, Garnacha, and Mazuelo) and 5 rootstocks (110 Richter, Rafa García 8 (RG8), Rafa García 9 (RG9), Millardet et Grasset 41 B, and 140 Ruggeri) were tested. Considering the prevalence observed for the different viruses, the influence of the virus on grafting success was tested for Tempranillo grafted onto 110R, since for this material it was possible to use combinations of virus-free and virus-infected scion and rootstock wood. The relation between the viral presence and the success rate was tested by Pearson chi-square. 

Results

RSPaV had the highest incidence (55%), and a difference was observed between varieties and rootstocks (85% vs. 25%). GLRaV-2 was detected in 1.3% of the samples and GVA and GVB were not detected. Three sanitary conditions were established based on the detected infections: I) virus-free, II) RSPaV, and III) RSPaV + GLRaV-2. Tempranillo samples had conditions II and III, while 110R had conditions I and II. A minimum of 24 plants were grafted for each combination (variety/rootstock): RSPaV/virus-free, RSPaV/RSPaV, GLRaV2+RSPaV/virus-free, and GLRaV2+RSPaV/RSPaV. The success rate for the RSPaV/virus-free combination was 72%, for RSPaV/RSPaV combination was 54%, GLRaV2+RSPaV/virus-free was 36%, and for GLRaV2+RSPaV/RSPaV was 25%. The Chi-square test determined a significant relationship between the success rate and the sanitary conditions of the graft, which statistical results suggested was determined by the sanitary condition of the variety and not in the rootstock. The residual analysis of the Chi-square test, which related expected success with sanitary status, had the most positive association for RSPaV/virus-free graft combination while the most negative was for GLRaV2+ RSPaV / RSPaV. The results of the study point to widespread secondary viruses such as GLRaV-2 and RSPaV that could be involved in graft incompatibility.

DOI:

Publication date: June 21, 2023

Issue: GiESCO 2023

Type: Article

Authors

Ana VILLA-LLOP1,2*, Luis Gonzaga SANTESTEBAN1, Sara CRESPO-MARTÍNEZ1

1Dept. of Agronomy, Biotechnology and Food Science, Univ. Pública de Navarra, Pamplona, Navarra, Spain
2Vitis Navarra Nursery, Larraga, Navarra, Spain

Contact the author*

Keywords

grapevine, viruses, graft success rate

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.