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…

Unveiling a hidden link: does time hold the key to altered spectral signatures of grapevines under drought?

Remote sensing technology captures spectral data beyond the visible range, making it useful for monitoring plant stress. Vis-NIR (Visible-Near Infrared) spectroscopy (400-1000 nm) is commonly used to indirectly assess plant status during drought. One example is the widespread use of normalized difference vegetation index (NDVI) that is strongly linked to green biomass. However, a knowledge gap exists regarding the applicability of this method to all the drought conditions and if it is a direct correlation to the water status of the plant.

Read More

Phenolic extraction and dissolved oxygen concentration during red wines fermentations with Airmixig M.I.™

During red wine fermentation, the extraction of phenolics compounds and sufficient oxygen provision are critical for wine quality [1,2]. In this trial, we aimed at evaluating the kinetics of phenolic extraction and dissolved oxygen during red wine fermentations using the airmixing system. Twenty lots of red grape musts were fermented in 300.000 L tanks, equipped with airmixing, using two injection regimes (i.e., high and low intensity, and high and low daily frequency). An oxygen analyzer was introduced into the tanks in order to record the concentration of dissolved oxygen over time.

Read More

Grapevine adaptation to drought and resistance to Neofusicoccum parvum, causal agent of Botryosphaeria dieback

The sustainability of viticulture in response to climate change has been addressed mainly considering agronomic impacts, such as water management and diseases, either separately or together.
In grapevines, there is strong evidence that different genotypes respond differently to biotic and abiotic stresses. A screening was conducted on various local cultivars in response to drought and Neofusicoum parvum infection aiming to evaluate their susceptibility to abiotic stress and resistance to fungal diseases.

Read More

Influence of polysaccharide extracts from wine by-products on the volatile composition of sparkling white wines

In the production of sparkling wines, during the second fermentation, mannoproteins are released by yeast autolysis, which affect the quality of the wines. The effect of mannoproteins has been extensively studied, and may affect aroma and foam quality. However, there are no studies on the effect of other polysaccharides such as those from grapes. Considering the large production of waste from the wine industry, it was proposed to obtain polysaccharide-rich extracts from some of these by-products[1].

Read More

Sparkling wines and atypical aging: investigating the risk of refermentation

Sparkling wine (SW) production entails a two-steps process where grape must undergoes a primary fermentation to produce a base wine (BW) which is then refermented to become a SW. This process allows for the development of a new physicochemical profile characterized by the presence of foam and a different organoleptic profile.

Read More