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…

Accumulation of deleterious mutations in grapevine and its relationship with traits of interest for wine production and resilience

Deleterious mutations that severely reduce population fitness are rapidly removed from the gene pool by purifying selection. However, evolutionary drivers such as genetic drift brought about by demographic bottlenecks may comprise its efficacy by allowing deleterious mutations to accumulate, thereby limiting the adaptive potential of populations. Moreover, positive selection can hitchhike mildly deleterious mutations due to linkage caused by lack of recombination. Similarly, in the context of species domestication, artificial selection mimics these evolutionary processes, which can have undesirable consequences for production and resilience. In this study, we evaluated the extent of the accumulation of deleterious mutations and the magnitude of their effects (also known as genetic load) at the whole-genome scale for ca.

Read More

Phenolic composition profile of cv. Tempranillo wines obtained from severe shoot pruning vines under semiarid conditions

One of the limitations of vineyards in warm areas is the loss of wine quality due to higher temperatures during the grape ripening period. In order to adapt the vineyards to these new climatic conditions, a possible solution is to delay the ripening process of the grapes towards periods with milder temperatures, by means of management practices and thus improve the quality of the fruit and the wine produced. The technique of severe shoot pruning (SSP) has proven useful in achieving this objective.

Read More

Understanding the impact of rising temperatures due to climate change on aromatic compositions in Malbec wines from Mendoza, Argentina

Mendoza is one of Argentina’s most important and outstanding wine regions producing the renowned Malbec wines due to its optimal soil and weather conditions. However, the effects of 21st-century climate change would negatively impact Malbec wines quality. This study investigated the effect of temperature increase and the impact of plant hormone abscisic acid (ABA) used to mitigate the negative effect of temperature increase on Malbec wines aromatic composition through GC-MS. Four treatments were applied on vines at field condition: Control, Control + 3 ºC, ABA and ABA + 3 ºC.

Read More

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].

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. In all solutions were added 1ml/l of Tween 80 ® surfactant.

Read More