terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Identification of loci associated with specialised metabolites in Vitis vinifera

Identification of loci associated with specialised metabolites in Vitis vinifera

Abstract

Secondary (or specialised) metabolites such as terpenes and phenolic compounds are produced by plants for various roles which include defence against pathogens and herbivores, protection against abiotic stress, and plant signalling. Additionally, these metabolites influence grapevine quality traits such as colour, aroma, taste, and nutritional value. However, the biosynthesis of these metabolites is often complex and controlled by multiple genes which in grapevine are predominantly uncharacterised. This study therefore aimed to identify novel loci associated with grapevine volatile organic and phenolic compounds. Chemical analysis of these compound classes was performed via GC-MS and UPLC analysis in a grapevine mapping population, and the quantified metabolites used for quantitative trait loci (QTL) analysis.  Several significant QTLs associated with terpenes and phenolic compounds were identified, and the underlying genomic regions were investigated. For phenolic compounds, a novel locus associated with caftaric acid biosynthesis was identified, and a hydroxycinnamoyltransferase (VvHCT) was investigated as a candidate gene. Several terpene synthases (VvTPSs) co-localised with QTLs associated with monoterpenes and sesquiterpenes. Notably, loci on chromosomes 12 and 13 were shown to be associated with geraniol and cyclic monoterpene accumulation, respectively. The locus on chromosome 12 was shown to contain a geraniol synthase gene (VvGer), while the locus on chromosome 13 contained an a-terpineol synthase gene (VvTer). Further molecular and genomic investigation of VvGer and VvTer found that these genes appear in tandemly duplicated clusters, with high levels of hemizygosity which was further supported by genomic data from recently published diploid grapevine genomes. Interestingly, copy number analysis demonstrated that VvTer gene copy number correlated with both VvTerexpression and the accumulation of cyclic monoterpenes, highlighting the impact of VvTPS gene duplication and copy number variation on terpene accumulation in grapevine.

DOI:

Publication date: October 3, 2023

Issue: ICGWS 2023

Type: Article

Authors

Robin Bosman*1 and Justin Graham Lashbrooke2

1South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa
2 Department of Genetics, Stellenbosch University, South Africa.

Contact the author*

Keywords

terpenes, TPS, grapevine, gene copy number, genomics, QTL, phenolics

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

First results on the chemical composition of red wines from the pressing of marc

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

Ability of lactic acid bacterial laccases to degrade biogenic amines and OTA in wine

Two of the most harmful microbial metabolites for human health that can be present in wines and either fermented or raw foods are biogenic amines (BA) and ochratoxine A (OTA). Winemakers are aware of the need to avoid their presence in wine by using different strategies, one of them is the use of enzymes. Some recombinant laccases have been characterized and revealed as potential tools to degrade these toxic compounds in wine[1], specifically biogenic amines[2].

Early defoliation positively enhances bioactive composition of berries with no effect on cuticle characteristics

Leaf removal in the fruit-zone has been employed to improve cluster light exposure and ventilation and therefore increase metabolite accumulation and reduce botrytis incidence in berries. When applied before flowering (early defoliation – ED), it can also decrease cluster compactness and regulate yield in high-yielding varieties. This study aimed to evaluate the impact of ED on the physiology and metabolism of Aragonez (syn. Tempranillo) berries along the ripening period. The experiment was set up in 2013 at a commercial vineyard located in the Lisbon winegrowing region.

Development of a new method for detecting acetic acid bacteria in wine

The presence of acetic acid bacteria in wine can lead to the appearance of acetic acid at concentrations above the perception threshold, causing the wine rejection by the consumer. During the winemaking process, avoiding the presence of acetic acid bacteria is very difficult, as there is always a residual population accompanying the wine[1], and the problem arises with the significant development of these microorganisms that metabolizes large amounts of acetic acid.
The concern of wineries to control the presence of acetic acid bacteria in wines during their conservation is due to the absence of simple and effective analyses that allow the detection of these microorganisms in the initial stages.

Investigating the Ancient Egyptian wines: The wine jars database

In Ancient Egypt, wine was a luxury product consumed mainly by the upper classes and the royal family and offered to gods in daily religious rituals in the temples.
Since the Predynastic (4000-3100 BC) period, wine jars were placed in tombs as funerary offerings. From the Old Kingdom (2680-2160 BC) to the Greco-Roman (332 BC-395 AD) period, viticulture and winemaking scenes were depicted on the private tombs’ walls. During the New Kingdom (1539-1075 BC), wine jars were inscribed to indicate: vintage year, product, quality, provenance, property and winemaker’s name and title.