terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Unraveling the complexity of high-temperature tolerance by characterizing key players of heat stress response in grapevine

Unraveling the complexity of high-temperature tolerance by characterizing key players of heat stress response in grapevine

Abstract

Grapevine (Vitis spp.) is greatly influenced by climatic conditions and its economic value is therefore directly linked to environmental factors. Among these factors, temperature plays a critical role in vine phenology and fruit composition. In such conditions, elucidating the mechanisms employed by the vine to cope with heat waves becomes urgent. For the past few years, our research team has been producing molecular and metabolic data to highlight the molecular players involved in the response of the vine and the fruit to high temperatures [1]. Some of these temperature-sensitive genes are currently undergoing characterization using transgenesis approaches coupled or not with genome editing, taking advantage of the Microvine genotype [2]. The expected results will allow us to enhance our understanding of the molecular mechanisms underlying grapevine’s response to heat stress and to identify biomarkers associated with temperature resilience. Furthermore, in the long term, these findings may facilitate the development of grapevine cultivars that are better adapted to the future climate.

Acknowledgements: This project and C.P. PhD thesis are supported by the French National Research Agency (ANR) (PARASOL Project, ANR-20-CE21-0003).

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. Frontiers in Plant Science, 8. https://doi.org/10.3389/fpls.2017.00053
2- Torregrosa, L et al. (2019). The microvine, a model for studies in grapevine physiology and genetics. OENO One, 53(3). https://doi.org/10.20870/oeno-one.2019.53.3.2409

DOI:

Publication date: October 6, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Cécile Prévot 1, David Lecourieux1 and Fatma Ouaked-Lecourieux1

1UMR 1287 Ecophysiologie et Génomique Fonctionnelle de la Vigne, ISVV Bordeaux-Aquitaine, 210 Chemin de Leysotte, 33140 Villenave-d’Ornon, France

Contact the author*

Keywords

grapevine, heat stress, functional genomic, climate change

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Effects of progeny in the modulation of the response to water stress in isohydric and anisohydric varieties

Each grapevine variety has a specific water use regulation response under drought, and it is still unclear whether this regulation results from innate genotypic behavior (iso- and anisohydric), or is a response to environmental factors, namely recurrent water stress priming effects. In the present work, we explored the influence of the field-grown genotypes’ drought memory in the drought-response phenotype of their vegetative progenies, in Trincadeira (isohydric) and Castelão (anisohydric) varieties under a drought event followed by recovery in a glasshouse. Cuttings from both cultivars subjected to full irrigation (FI) and non-irrigation (NI) treatments for 5 consecutive years were used.

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.

Towards the understanding of wine distillation in the production of brandy de Jerez. Chemical and sensory characterization of two distillation methods: continuous and batch distillation

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (1) and varies each year of harvest depending on the weather conditions (2).

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"...

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.