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…

Evaluation of Furmint clones in the Tokaj Wine Region

The ’Furmint’ is the most important grape variety in the Tokaj Wine Region, constituting around 65% of its vineyard area. Before the phylloxera disease many types were grown, but as selection started in the 20th century, its diversity dramatically narrowed. As a result, the cultivation of Furmint was based mainly on two heavy-cropping clones, T.85 and T.92 at the end of the ’80s. Aims of present clone research take into account that after solely quantity as target, quality emerged in the 1990’s and most recently, typicity appeared as more private estates began their own selection program.

Read More

Metabolomic insights into wine’s sensory identity: unveiling climate-driven changes in aroma composition

Wine, a sensitive and intricate agricultural product, is being affected by climate change, which accelerates grapevine phenological stages and alters grape composition and ripening. This influences the synthesis of key aroma compounds, shaping wine’s sensory attributes [1]. The complex aroma profile, resulting from compound interactions, presents a metabolomics challenge to identify these indicators and their environmental change responses, which is being addressed using diverse analytical techniques.

Read More

Grapevine adaptation to drought and resistance to Neofusicoccum parvum, causal agent of Botryosphaeria dieback

The sustainability of viticulture in response to climate change has been addressed mainly considering agronomic impacts, such as water management and diseases, either separately or together.
In grapevines, there is strong evidence that different genotypes respond differently to biotic and abiotic stresses. A screening was conducted on various local cultivars in response to drought and Neofusicoum parvum infection aiming to evaluate their susceptibility to abiotic stress and resistance to fungal diseases.

Read More

The exploitation of Croatian grapevine genetic resources for the breeding of new resistant cultivars 

Croatian viticulture is mainly based on native grapevine varieties susceptible to various diseases and pests, which leads to unsustainable use of large amounts of pesticides. The sustainable development of viticulture in the future will only be possible by increasing the resistance of the grapevine through the development of new resistant varieties. Breeding programs have been launched in the leading wine-growing countries to develop resistant varieties possessing high-quality levels. Native cultivars from Croatia are not included in the breeding programs of other countries.

Read More

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More