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…

Quantification of polysaccharides of variety Pomaces of the D.O.Ca Rioja

Pomace is one of the main residues generated by the wine industry and represents an environmental problem. Currently, there is a growing interest in the revaluation of these products because different bioactive compounds can be obtained from them, such as polyphenols, grape seed oils and polysaccharides. Red grape pomace can be an important source of polysaccharides, but they are currently little studied and even less with viable and environmental extraction processes (green extraction), such as flash extraction. The residual amount of the fraction rich in pectin (residual pulp) and component rich in hemicellulose in the pomace and the strength of association of the pectin with the cellulose-xyloglucan network depend on the degree of extractability of the polysaccharides in red winemaking and on the winemaking conditions.

Effect of foliar application of urea and nano-urea on the cell wall of Monastrell grape skins

The foliar application of urea has been shown to be able to satisfy the specific nutritional needs of the vine as well as to increase the nitrogen composition of the must. On the other hand, the use of nanotechnology could be of great interest in viticulture as it would help to slow down the release of urea and protect it against possible degradation. Several studies indicate that cell wall synthesis and remodeling are affected by nitrogen availability.

Green pruning of shoots to force new sprouting of buds, in fruit set and in pea size: vegetative, productive and maturation effects, in cv. Verdejo

The context of climate crisis leads to the acceleration of technological ripening of grapes, with unsuitable loss of acidity, so various vineyard management alternatives are being considered to delay the grape ripening. The delay of the vegetative cycle towards a period of milder temperatures affects ripening, but vine behavior can vary according to the area, conduction, watering, variety, etc. A work is proposed to know the response to the green pruning of shoots, executed in fruit set and in pea size, in cv. Verdejo.

Distribution and sensory impact of new oak wood-derived compounds in wines

Despite the numerous research studies carried out in recent years, the study of wine aroma remains of great interest due to its complexity. Wine maturation in oak barrels is described as an important step in the production of quality wines. In fact, oak wood develops several aromatic nuances through its toasting which can be released into the wine. A great deal of work has been performed in order to identify the wood-derived volatile compounds that contribute to wine aroma (e.g., whisky-lactone, maltol, eugenol, guaiacol, vanillin).

New crossbreed winegrape genotypes cultivated under rainfed conditions in a semi-arid Mediterranean region

Traditional drought tolerant varieties such as Cabernet Sauvignon, Monastrell, and Syrah [1], have been used as parents in the grapevine breeding program initiated by the Instituto Murciano de Investigación y Desarrollo Agrario y Medioambiental (IMIDA) in 1997 [2]. This work presents the results of evaluating three new genotypes obtained from crosses between ‘Monastrell’ and ‘Cabernet Sauvignon’ (MC16 and MC80) and between ‘Monastrell’ and ‘Syrah’ (MS104), comparing their performance under conditions of water scarcity and high temperatures with that of their respective parental varieties. For this purpose, the six genotypes were cultivated under controlled irrigation conditions (60% ETc) and rainfed conditions.