terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Volatilome in grapevine leaves is defined by the variety and modulated by mycorrhizal symbiosis

Volatilome in grapevine leaves is defined by the variety and modulated by mycorrhizal symbiosis

Abstract

Volatile organic compounds (VOCs) constitute a diverse group of secondary metabolites key for the communication of plants with other organisms and for their adaptation to environmental and biotic stresses. The emission of these compounds through leaves is also affected by the interaction of plants with symbiotic microorganisms, arbuscular mycorrhizal fungi (AMF) among them [1]. Our objective was to know the concentration and profile of VOCs emitted by the leaves of two grapevine varieties (Tempranillo, T, and Cabernet Sauvignon, CS, grafted onto R110 rootstocks), inoculated or not with a consortium of five AMF (Rhizophagus irregularis, Funneliformis  mosseae, Septoglomus deserticola, Claroideoglomus claroideum and C. etunicatum). A total of 43 different VOCs were detected in both varieties by gas chromatography coupled to mass spectrometry (SPME GC-MS). The quantitative analyses revealed that leaves of CS had higher concentration of VOCs than those of T, the effect of the mycorrhizal symbiosis on the total levels of VOCs being non-significant. The predominant VOCs were those synthetized by the LOX/HPL pathway, followed by those coming from MVA/MEP pathway and, in a lesser extent, from SK pathway. Pentyl leaf volatiles (PLV), green leaf volatiles (GLV) and VOCs involved in the resistance of grapevine against Plasmopara viticola were more abundant in CS than in T, especially when plants were associated with AMF. The volatilome profiles obtained revealed that some minor VOCs were only present in one of the two tested grapevine varieties. Mycorrhizal association increased the relative abundance (%) of VOCs derived from the SK pathway in T and that of GLV in CS.

Acknowledgements: To A. Urdiain, M. Oyarzun & H. Santesteban for technical support, Asociación de Amigos (UNAV) for D. Kozikova’s scholarship, Bioera SL for AMF, Ministerio de Ciencia e Innovación (Gobierno España) funded the research (Ref. PID2020-118337RB-IOO)

References:

1)  Velásquez A. et al. (2020) The arbuscular mycorrhizal fungus Funneliformis mosseae induces changes and increases the concentration of volatile organic compounds in Vitis vinifera cv. Sangiovese leaf tissue. Plant Physiol. Biochem. 155: 437-443, DOI 10.1016/j.plaphy.2020.06.048

DOI:

Publication date: October 6, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Goicoechea Nieves1*, Kozikova Daria1, Pascual Inmaculada1

1Environmental Biology department- Group of Stress Physiology in Plants. School of Sciences-BIOMA, University of Navarra. Irunlarrea 1, 31008-Pamplona, Spain

Contact the author*

Keywords

Cabernet Sauvignon, leaves, mycorrhizal symbiosis, Tempranillo, volatile organic compounds

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Long-lasting flavour perception of wines treated with oenological additives considering the individual PROP taste-phenotype

The use of oenological additives is becoming a common practice due to the technological and sensory properties they provide to the wines. However, the number of studies focused on the impact that these additives might induce on wine flavor perception during wine tasting is still quite scarce. The aim of this work was to evaluate the effect of three different types of common oenological additives: two oenotannins (ellagitannin and gallotannin) and a commercial preparation of yeast mannoproteins on the long-lasting flavor perception (aroma and astringency).

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Tackling the 3D root system architecture of grapevines: a new phenotyping pipeline based on photogrammetry

Plant roots fulfil important functions as they are responsible for the acquisition of water and nutrients, for anchorage and stability, for interaction with symbionts and, in some cases, for the storage of carbohydrates. These functions are associated with the Root System Architecture (RSA, i.e. the form and the spatial arrangement of the roots in the soil). The RSA results from several biological processes (elongation, ramification, mortality…) genetically determined but with high structural plasticity.

Read More

Physico-chemical properties of vine pruning residues with potential as enological additive

Grapes are one of the world’s primary fruit crops, and pruning activities generate high amounts of annual wood wastes [1]. These pruning shoots contain valuable phenolic compounds and could have numerous potential applications [1,2]. Consequently, the aim of this work was to evaluate the physico-chemical properties of vine pruning residues with potential as enological additives. For this purpose, grapevine shoots from 12 varieties grown in Chile were collected during the winter of 2021.

Read More

Metabolomic profiling of heat-stressed grape berries 

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).

Read More