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IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Mycorrhizal symbiosis modulates flavonoid and amino acid profiles in grapes of Tempranillo and Cabernet Sauvignon 

Mycorrhizal symbiosis modulates flavonoid and amino acid profiles in grapes of Tempranillo and Cabernet Sauvignon 

Abstract

Arbuscular mycorrhizal fungi (AMF) symbiosis is probably the most widespread beneficial interaction between plants and microorganisms. AMF has been widely reported to promote grapevine growth, water and nutrient uptake as well as both biotic and abiotic stress tolerance[1]. However, the impact of AMF on grape composition has been less studied. The aim of this work was to evaluate the effects of the association between two commercial grapevine cultivars (Tempranillo and Cabernet Sauvignon grafted onto 110 rootstock) and AMF on the anthocyanin, flavonol and amino acid concentrations and profiles of grapes. Two-year old grapevine plants were grown in 13 L pots, in a greenhouse under semi-controlled environmental conditions. Half of the plants of each variety were inoculated with a consortium of five AMF fungi at the vegetative stage. The concentrations of the main anthocyanins, flavonols and amino acids were analyzed in mature grapes using HPLC-DAD. Mycorrhizal inoculation barely influenced the concentration and profile of anthocyanins and flavonols in the varieties studied. However, AMF increased the concentration of total amino acids by 49%, in particular a-ketoglutarate, aspartate and shikimate derivatives, as well as the levels of aromatic precursor amino acids by 71%. Such effect of AMF was more evident in Cabernet Sauvignon than in Tempranillo. The results suggest that the inoculation of grapevine with AMF can improve the amino acid composition of grapes, which may have a potential impact on the wine-making process and the aromatic characteristics of wine.

Acknowledgements: A. Urdiain, M. Oyarzun & H. Santesteban for technical support, Asociación de Amigos UNAV (D. Kozikova’s scholarship), Bioera SL for AMF, MICINN (Gobierno España) (Ref. PID2020-118337RB-IOO) and ANDIA Talent Senior grant (Gobierno de Navarra).

References:

1) Trouvelot S. et al. (2015) Arbuscular mycorrhiza symbiosis in viticulture: a review. Agron. Sustain. Dev., 35: 1449-1467, DOI 10.1007/s13593-015-0329-7

DOI:

Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Daria Kozikova1*#, Johann Martínez-Lüscher#, Nieves Goicoechea, Inmaculada Pascual

1Instituto BIOMA-Universidad de Navarra, C/ Irunlarrea, 1. 31008, Pamplona (SPAIN)

#Both authors contributed equally

Contact the author*

Keywords

amino acids, anthocyanins, flavonols, grape, mycorrhizal symbiosis, Vitis vinifera L.

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

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