terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Decoupling the effects of water and heat stress on Sauvignon blanc berries

Decoupling the effects of water and heat stress on Sauvignon blanc berries

Abstract

Climate changes have important consequences in viticulture, heat waves accompanied by periods of drought are encountered more and more frequently. This study aims to evaluate the single and combined effect of water deficit and high temperatures on the thiol precursors biosynthesis in Sauvignon blanc grapes. For this purpose, a protocol has been developed for the cultivation of berries on a solid substrate. The berries, collected at three different times starting from veraison and grown in vitro, were subjected to 4 different treatments: control (C), water stress (WS), heat stress (HS), combined water and heat stress (WSHS). Water stress was simulated by adding abscisic acid to the culture medium, while different temperatures, respectively 25°C and 35°C, were managed with two illuminated climatic chambers. The expression of the main genes involved in the biosynthesis of thiol precursors, together with stress marker genes, was evaluated on the berries by qRT-PCR. Moreover, thiol precursors were analysed using an UHPLC/MS method. Results highlighted variable trends in the genes encoding GSTs (glutathione-S-transferase) and GGTs (γ-glutamyl-transferase), responsible for the synthesis of precursors. In detail, the VvGST3 gene was significantly down-regulated in thermal stresses, while HS and WSHS up-regulated the expression of VvGST2, VvGST5, VvGST25 and GGTs. Furthermore, the tested stress marker genes significantly confirm the success of both thermal and water stress conditions. The analysis of thiol precursors, showed that the concentration of Cys-3SH in the two last sampling dates well correlated with the expression of the above-mentioned genes. As opposite, a poor correlation was observed for Glut-3SH. Taken together these results allowed to identify a specific effect of heat and water stress on the regulation of the thiol precursors biosynthetic pathway in Sauvignon blanc berries during maturation.  

DOI:

Publication date: October 11, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Alberto Calderan1,2, Rachele Falchi2, Riccardo Braidotti2, Giorgio Alberti2, Andreja Vanzo3 and Paolo Sivilotti2

1Department of Life Sciences, University of Trieste, via Licio Giorgieri 10, 34127 Trieste, Italy
2Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle     Scienze 206, 33100 Udine, Italy
3Kmetijski Istitut Slovenje (KIS), Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia

Contact the author*

Keywords

water stress, heat stress, climate change, berries culture

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Early defoliation positively enhances bioactive composition of berries with no effect on cuticle characteristics

Leaf removal in the fruit-zone has been employed to improve cluster light exposure and ventilation and therefore increase metabolite accumulation and reduce botrytis incidence in berries. When applied before flowering (early defoliation – ED), it can also decrease cluster compactness and regulate yield in high-yielding varieties. This study aimed to evaluate the impact of ED on the physiology and metabolism of Aragonez (syn. Tempranillo) berries along the ripening period. The experiment was set up in 2013 at a commercial vineyard located in the Lisbon winegrowing region.

Read More

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

Cabernet Sauvignon is one of the most cultivated grape varieties worldwide being grown in different environmental conditions due to its excellent adaptability. Volatile compounds deeply contribute to the sensory properties of wines therefore to wine quality. The aim of this work was to compare the aroma profile of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain, from the vintage 2022. In addition, the volatile composition of the Cabernet Sauvignon Portuguese wines from three vintages was evaluated.

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

Response of red grape varieties irrigated during the summer to water availability at the end of winter in four Spanish wine-growing regions: berry phenolic composition

Water availability is the most limiting factor for vineyard productivity under Mediterranean conditions. Due to the effects caused by the current climate change, wine-growing regions may face serious soil moisture conservation problems, due to the lower water retention capacity of the soil and higher soil irradiation. The aim of this work was to evaluate the effects of soil recharge irrigation in pre-sprouting and summer irrigation every week (30 % ETo) from the pea size state until the end of ripening (RP) compared to exclusively summer irrigation every week (R) in the same way that RP, on berry phenolic composition at harvest.

Read More

Use of UHPH to improve the implantation of non-Saccharomyces yeasts

Ultra High-Pressure Homogenization (UHPH) is a high-pressure pumping at 300 MPa (>200 MPa) with a subsequent depressurization against a highly resistant valve made of tungsten carbide covered by ceramic materials or carbon nanoparticles. The intense impact and shear efforts produce the nano-fragmentation of colloidal biopolymers including the elimination of microorganism (pasteurization or sterilization depending on in-valve temperature) and the inactivation of enzymes.

Read More