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…

Identification of a stable epi-allele associated with flower development and low bunch compactness in a somatic variant of Tempranillo Tinto

Grapevine cultivars are vegetatively propagated to preserve their varietal characteristics. However, spontaneous somatic variations that occur and are maintained during cycles of vegetative growth offer opportunities for the natural improvement of traditional grape cultivars. One advantageous trait for winegrowing is reduced bunch compactness, which decreases the susceptibility to pests and fungal diseases and favor an even berry ripening.

Read More

White grape must processed by UHPH as an alternative to SO2 addition: Effect on the phenolic composition in three varieties

The quantity and distribution of polyphenols in musts play a fundamental role in the white winemaking. This is because these substances are exposed to oxidation reactions, which are catalysed by the polyphenol oxidase (PPO), leading to a decrease in the quality of the wines produced. PPO is inactivated by SO2, but currently, due to the restrictions of the legislation, other methodologies are being investigated. Ultra-High Pressure Homogenization (UHPH) is a non-thermal physic technology that exerts an ultrahigh pressure pumping (>200 MPa) of a fluid through a valve in a continuous system.

Read More

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP).

Read More

The use of δ13C as an indicator of water use efficiency for the selection of drought tolerant grapevine varieties

In the context of climate change with increasing evaporative demand, understanding the water use behavior of different grapevine cultivars is of critical importance. Carbon isotope discrimination (δ13C) measurements in wine provide a precise and integrated assessment of the water status of the vines during the sugar accumulation period in grape berries. When collected over multiple vintages on different cultivars, δ13C measurements can also provide insights into the effects of genotype on water use efficiency.

Read More

Prediction of aromatic attributes of red wines from its colour properties 

Wine perception is a multisensory experience that makes use of the sight, smell, and taste senses. When wine is sensorially assessed, the stimulus received generates multiple signals that tasters convert into organoleptic descriptors. Colour is commonly the first attribute evaluated during wine tasting. Moreover, the colour properties provide the taster with a priori information of the wine’s aroma. This preconceived perception is later confirmed or denied during the aroma evaluation.

Read More