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…

Stomatal abundance in grapevine: developmental genes, genotypic variation, and physiology

Grapevine cultivation is threatened by the global warming, which combines high temperatures and reduced rainfall, impacting in wine quality and even plant survival. Breeding for varieties resilient to these challenges must address plant traits such as tolerance to supraoptimal temperatures and optimized water use efficiency while minimizing productivity and quality losses. Stomatal abundance (SA) determines the maximum leaf potential for transpiration and thus water loss and cooling. Since SA results from a developmental process during leaf emergence and growth, knowledge on the genetic control of this process would provide specific targets for modification.

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.

The combined use of Lachancea thermotolerans and lactic bacteria in wine technology

The production of most red wines that are sold involves an alcoholic fermentation carried out by yeasts of the Saccharomyces genus, and a subsequent fermentation carried out by lactic bacteria of the Oenococus oeni species after the first one is fully completed. However, the traditional process can face complications, which can be more likely in grape juices with high levels of sugar and pH. Because of climate change, these situations are more frequent in the wine industry. The main hazards in those scenarios are halts or delays in the alcoholic fermentation or the growth of unwanted bacteria while the alcoholic fermentation is not done yet and the wine still has residual sugars.

Evaluation of phenology, agronomic and oenological quality in minority wine varieties in Madrid as a strategy for adaptation to climate change

The main phenological stages (budburst, flowering, veraison, and ripeness) and the fruit composition of 34 Spanish minority varieties were studied to determine their cultivation potential and help winegrowers adapt their production systems to climate change conditions. In total, 4 control cultivars, and 30 minority varieties from central Spain were studied during a period of 3 campaigns, in the ampelographic collection “El Encín”, in Alcalá de Henares, Madrid. Agronomic and oenological characteristics such as yield, and total soluble solids concentration have been monitored.

Assessing the Effectiveness of Electrodialysis in Controlling Brettanomyces Growth in Wine

Brettanomyces yeast can negatively impact the quality and stability of wines, posing a significant challenge to winemakers. [1] This study aims to develop novel management practices to limit Brettanomyces impact on wines by evaluating the effectiveness of electrodialysis (ED) technology in removing magnesium (Mg2+) from wine to prevent the development of Brettanomyces yeast. The ED technique utilizes charged membranes to extract ions from the wine, and it is considered an alternative to cold stabilization that requires less energy. [2]