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…

Assessment of plant water consumption rates under climate change conditions through an automated modular platform

The impact of climate change is noticeable in the present weather, making water scarcity the most immediate mediator reducing the performance and viability of crops, including grapevine (Vitis vinifera L.). The present study developed a system (hardware, firmware, and software) for the determination of plant water use through changes in weight through a period. The aim is to measure the differences in grapevine water consumption in response to climate change (+4oC and 700 ppm) under controlled conditions. The results reveal a correlation between daily plant consumption rates and reference evapotranspiration (ETo).

Read More

Phenolic composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Grape and wine phenolic compounds have been shown to be highly related to both wine quality (color, flavor, and taste) and health-promoting properties (antioxidant and cardioprotective, among others). The aim of this work was to evaluate and compare the phenolic contents of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain vintage 2022. In addition, the phenolic profiles of the Portuguese wines from three vintages (2020, 2021, 2022) was compared.

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

Dynamics of Saccharomyces cerevisiae population in spontaneous fermentations from Granxa D’Outeiro terroir (DOP Ribeiro, NW Spain)

Granxa D’Outeiro is a recovered ancient vineyard located in the heart of DOP Ribeiro, where traditional white grapevine varieties are growing under sustainable management. Spontaneous fermentations using grape must from Treixadura, Albariño, Lado, Godello, and Loureira varieties were carried out at experimental winery of Evega. Yeasts were isolated from must and at different stages of fermentation. Those colonies belonging to Saccharomyces cerevisiae were characterized at strain level by mDNA-RFLPs.

Read More

Effect of pH and ethanol on Lactiplantibacillus plantarum in red must fermentation: potential use of wine lees

Wine is the result of the alcoholic fermentation (AF) of grape must. Besides AF, wine can also undergo the malolactic fermentation (MLF) driven out by lactic acid bacteria (LAB). Among LAB, Oenococcus oeni and Lactiplantibacillus plantarum are the dominant species in wine. Even if O. oeni is the most common LAB undergoing MLF in wine, due to its high tolerance to wine conditions, L. plantarum can be used to undergo MLF in must. The moderate tolerance of L. plantarum to low pH and ethanol, may compromise the fermentative process in harsh wines.

Read More