terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Grapevine cane pruning extract enhances plant physiological capacities and decreases phenolic accumulation in canes and leaves 

Grapevine cane pruning extract enhances plant physiological capacities and decreases phenolic accumulation in canes and leaves 

Abstract

Vine cane extracts are a valuable byproduct due to their rich content of polyphenols, vitamins, and other beneficial compounds, which can affect and benefit the vine and the grapes. This study aims to evaluate the response of grapevine plants to irrigation with water supplemented with a vine cane extract, both at physiology response and phenolic composition in different parts of the plant (root, trunk, shoot, leaf, and berry).

Cane extract was obtained by macerating crushed pruning residues with warm water (5:1) and pectolytic enzymes. Two-year-old potted plants were irrigated with water (Control) while others were irrigated with cane extracts, either at 1:4 (w/v, cane extract/water; T 1:4) or at 1:8 (w/v, cane extract/water; T 1:8). During a 60-day trial, from flowering to ripening, every 15 days’ physiological analyses (Multiplex, DUALEX) and leaf gas exchange analyses were performed to monitor plant status. Root, trunk, shoot, leaf, and berry samples were collected at the end of the trial for phenolic content analysis. T 1:4 and T 1:8 treatments enhanced the plant’s physiological capacity 30 days after the start of the treatments, obtaining higher NBI values and chlorophyll concentrations (p-value < 0.05). Intrinsic water use efficiency (EUAi, AN/gs) also increased in both cane treatments (T 1:4 and T 1:8) due to higher CO2 fixation. However, plants irrigated with water supplemented with cane extract decreased polyphenol levels amounts in cane and leaf tissues, whereas in roots and trunk organs no differences in phenolic profile were noted. Control plants had higher total concentrations of stilbenes and flavonoids (anthocyanins and flavanols) in canes and flavonoids (anthocyanins, flavonols and flavanones) in leaves. Irrigation with cane extract seems enhanced physiological capacities but decreased secondary metabolite synthesis in aerial tissues (canes and leaves).

DOI:

Publication date: October 9, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Andreu Mairata1*, Josep Valls2,3,4, David Labarga1, Miguel Puelles1, Alan Jamain2, Stéphanie Cluzet2,3, Javier Portu1, Alicia Pou1

1 Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), 26006 Logroño, Spain
2 Univ. Buordeoseaux, INRAE, Bordeaux INP, INRAEBordeaux Sciences Agro, OENO, UMR 1366, ISVV, Equipe Molécules d’Intérêt Biologique (MIB), ISVV,F-33140, Villenave d’Ornon, France, 33140, Francia
3 Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170, Gradignan, France
4 Bordeaux Metabolome, MetaboHUB, PHENOME-EMPHASIS, Centre INRAE de Nouvelle Aquitaine-Bordeaux, F-33140, Villenave d’Ornon, France

Contact the author*

Keywords

flavonoid, circular economy, secondary metabolites

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

INTEGRAPE guidelines and tools: an effort of COST Action CA17111

INTEGRAPE was a European interdisciplinary network for “data integration to maximize the power of omics for grapevine improvement” (CA17111, https://integrape.eu/), funded by the European COST Association from September 2018 to 2022. This Action successfully developed guidelines and tools for data management and promoted the best practices in grapevine omics studies with a holistic future vision of: “Imagine having all data on grapevine accessible in a single place”.

Read More

Reduction of the height of the canopy in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

Global warming is accelerating the technological ripening of the grape, with a loss of acidity, which requires that vineyard management can delay ripening to avoid it. The source-sink relation is essential for grape ripening, since it affects the distribution of photosynthates and substances derived from plant metabolism. A work is proposed to know the response of the vineyard to the drastic reduction of the foliar surface by trim down the shoots in cv.

Read More

Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]).

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

Oenological compatibility of biocontrol yeasts applied to wine grapes 

Antagonistic yeasts applied to wine grapes must be compatible with the thereafter winemaking process, avoiding competition with the fermentative Saccharomyces cerevisiae or affecting wine flavour. Therefore, fifteen epiphytic yeasts (6 Metschnikowia sp., 6 Hanseniaspora uvarum, 3 Starmerella bacillaris) previously selected for its biocontrol ability against Alternaria on wine grapes were evaluate for possible competition with S. cerevisiae by the Niche Overlap Index (NOI) employing YNB agar media with 10 mM of 17 different carbonate sources present in wine grapes (proline, asparagine, alanine, glutamic acid, tirosine, arginine, lisine, methionine, glicine, malic acid, tartaric acid, fructose, melibiose, raffinose, rhamnose, sucrose, glucose).

Read More