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…

Applicability of grape native yeasts to enhance regional wine typicity

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.

Read More

Application of UV-B radiation in pre- and postharvest as an innovative and sustainable cultural practice to improve grape phenolic composition

Ultraviolet radiation (UVR) is a minor part of the solar spectrum, but it represents an important ecological factor that influences many biological processes related to plant growth and development. In recent years, the application of UVR in agriculture and food production is emerging as a clean and environmentally friendly technology.
In grapevine, many studies have been conducted on the effects of ambient levels of UVR, but there are few considering the effects of UV-B application on grape phenolic composition under commercial growing or postharvest conditions.

Read More

Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterized by a high content of free and glycosylated monoterpenoids, which gives very aromatic wines. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, HO-trienol, HO-diols, 8-Hydroxylinalool, geranic acid and β-myrcene, that give citrus, rose, and peach notes.

Read More

The characterization of Vitis vinifera L cv. Cabernet sauvignon: the contribution of Ecklonia maxima seaweed extract

Biostimulants and biofertilizers are considered environmentally friendly and cost-effective alternatives to synthetic fertilizers, plant growth regulators and crop improvement products. Broadly, plant biostimulants are expected to improve nutrient use efficiency, tolerance to abiotic stress, quality traits and availability of nutrients in the soil or rhizosphere. Currently, seaweed extracts account for more than 33% of the total plant biostimulant market. Within this category, Ascophyllum nodosum (AN), is the most widely studied and applied in biostimulant formulations.

Read More

Agronomic and oenological behavior of the minority Mandón variety on two rootstocks in the D.O. Arribes

A large population of vines of the Mandón minority red variety (synonymous with Garró) has been located in old vineyards of the D.O. Arribes (Zamora and Salamanca) to conserve and recover this minority variety. The wines made with this variety are characterized by their good structure and color, interesting harmony, an excellently low pH, with high acidity, as well as complex aromas of blue fruits and a marked and expressive minerality.

Read More