terclim by ICS banner
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

Related articles…

Applicability of spectrofluorometry and voltammetry in combination with machine learning approaches for authentication of DOCa Rioja Tempranillo wines

The main objective of the work was to develop a simple, robust and selective analytical tool that allows predicting the authenticity of Tempranillo wines from DOCa Rioja. The techniques of voltammetry and absorbance-transmission and fluorescence excitation emission matrix (A-TEEM) spectroscopy have been applied in combination with machine learning (ML) algorithms to classify red wines from DOCa Rioja according to region (Alavesa, Alta or Oriental) and category (young, crianza or reserva).

Read More

The tolerance of grapevine rootstocks to water deficit is related to root morphology and xylem anatomy traits 

Climate change is altering water balances, thereby compromising water availability for crops. In grapevine, the strategic selection of genotypes more tolerant to soil water deficit can improve the resilience of the vineyard under this scenario. Previous studies demonstrated that root anatomical and morphological traits determine vine performance under water deficit conditions. Therefore, 13 ungrafted rootstock genotypes, 6 commercial (420 A, 41 B, Evex 13-5, Fercal, 140 Ru y 110 R), and 7 from new breeding programs (RG2, RG3, RG4, RG7, RG8, RG9 and RM2) were evaluated in pots during 2021 and 2022.

Read More

Cover crop management and termination timing have different effects on the maturation and water potentials of Glera (Vitis vinifera L.) in Friuli-Venezia Giulia

Inter-row soil tillage in vineyards, stimulates vigor and production due to the absence of competition for water and nutrients, however negatively affects organic matter content, soil erosion, and compaction, resulting in reduced fertility. In this study, we investigated the effects of different cover crop management approaches, including cultivation type and termination timing, on the physiological and productive responses of a Glera vineyard.
The experimental trial was conducted in Precenicco (UD) from 2019 to 2021. A commercial mixture for autumn cover cropping was sown in alternating rows, and the sowing pattern was changed each year.

Read More

Acceptability of canned wines: effect of the level of involvement of consumers and type of wine

In recent years there has been a growing demand for alternative packaging designs in the food industry focused on diminishing the carbon footprint. Despite the environmental advantages of cans versus bottles, the traditional environment of wine has hindered the establishment of less contaminant containers. In this context, the objective of this study was to understand and generate knowledge about consumers´ perception of canned wines in comparison to bottled wines.

Read More

First results on the chemical composition of red wines from the pressing of marc

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

Read More