terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Metabolomic profiling of heat-stressed grape berries 

Metabolomic profiling of heat-stressed grape berries 

Abstract

The projected rise in mean air temperatures together with the frequency, intensity, and length of heat waves in many wine-growing regions worldwide will deeply impact grape berry development and quality. Several studies have been conducted and a large set of molecular data was produced to better understand the impact of high temperatures on grape berry development and metabolism[1]. According to these data, it is highly likely that the metabolomic dynamics could be strongly modulated by heat stress (HS). Hence, the objective of the present study is to investigate the metabolome profiling on grape berries, exposed or not, to high temperature. We applied HS directly on clusters from V. vinifera L. Cabernet Sauvignon (heat sensitive genotype) and V. vinifera L.  Merlot (heat tolerant genotype) at different developmental stages. HS was applied continuously from 8:00 am to 16:00 pm for up to 10 days in greenhouse. The temperature difference between the HS-treated and control bunches was 9 °C. Berry samples were collected after both short-term and long-term HS treatment and metabolomic analyses were conducted using the untargeted LC-MS approach. Data processing was performed by MS-DIAL 4.94 and MetaboAnalyst 5.0.

Our first set of results highlights metabolites and distinct biochemical pathways impacted by HS, according to the thermotolerance ability of the evaluated cultivars. Our data also underline the temporal dynamics of metabolic responses triggered by HS, highlighting the importance of characterizing these metabolic changes at different time scales.

Acknowledgements: This work is supported by the ANR (PARASOL Project, ANR-20-CE21-0003) and X. Z. PhD thesis is founded by China Scholarship Council. The authors would like to EGFV Materiel-Vegetal team and Dr. Erwan Chavonet for the fruit cutting production.

References:

  1. Lecourieux F. et al. (2017) Dissecting the biochemical and transcriptomic effects of a locally applied heat treatment on developing cabernet sauvignon grape berries. Front Plant Sci 8: 53

DOI:

Publication date: October 5, 2023

Issue: ICGWS 2023

Type: Article

Authors

Xi ZHAN1*, Adam ROCHEPEAU2, Cédric CASSAN2, Fatma OUAKED-LECOURIEUX1, Pierre PETRIACQ2, David LECOURIEUX1

1EGFV, University of Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, Villenave d’Ornon, France 
2Bordeaux Metabolome, INRAE Bordeaux Nouvelle Aquitaine, INRAE, Villenave d’Ornon, France

Contact the author*

Keywords

grapevine, berry quality, metabolomics, high temperature, climate change

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Effect of spray with autochthonous Trichoderma strains and its secondary metabolites on the quality of Tempranillo grape

Trichoderma is one of the most widely used fungal biocontrol agents on vineyards due to its multiple benefits on this crop, such as its fungicidal and growth promoting capacity. In this work, we have analyzed the effect on the concentration of nutrients in grapevine leaves and on the quality of the grape must after spraying an autochthonous strain of Trichoderma harzianum and one of the main secondary metabolites produced by this genus, 6-pentyl-α-pyrone (6PP).

Read More

Identification of several glycosidic aroma precursors in six varieties of winemaking grapes and assessment of their aroma potential by acid hydrolysis

In winemaking grapes, it is known that most aroma compounds are present as non-volatile precursors, such as glycosidic precursors. In fact, there is strong evidence supporting the connection between the content of aroma precursors and the aromatic quality of wine [1]. Acid hydrolysis is preferred to reveal the aroma potential of winemaking grapes, as it predicts more accurately the chemical rearrangements occurring during fermentation in acidic environments [2]. In this study, a method involving a fast fermentation followed by acid hydrolysis at 75ºC was used to evaluate the accumulation of aroma compounds over time in fractions obtained from six different varieties of winemaking grapes.

Read More

The use of plasma activated water in barrel disinfection: impact on oak wood composition

The use of barrels is a practice that improves the quality of wines. The porous structure of wood favors the accumulation of microorganisms that can deteriorate the quality of wines so that barrel cleaning and sanitizing treatments are essential. The burning of sulphur discs has been the most common practice in winemaking because ots biocide effect. Nevertheless, its effectiveness is still insufficient and it is harmful for human health.

Read More

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison.

Read More

Study of Spanish wine sensory analysis data over a 3-year period

This study presents an investigation based on sensory analysis data of Spanish wines with geographical indications collected over a three-year period. Sensory analysis plays a crucial role in assessing the quality, characteristics, and perception of wines. The trained tasting panel at Dolmar Laboratory, accredited for objective sensory evaluation of wines since 2016, has been tasting over 5000 wines. However, it is since 2021, when a computer application for tastings was developed, that the digitalization of data allows for detailed statistical analysis of the results.

Read More