terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Effect of abiotic stress and grape variety on amino acid and polyamine composition of red grape berries

Effect of abiotic stress and grape variety on amino acid and polyamine composition of red grape berries

Abstract

Vines are exposed to environmental conditions that cause abiotic stress on the plants (drought, nutrient and mineral deficits, salinity, etc.). Polyamines are growth regulators involved in various physiological processes, as in abiotic plant stress responses. Stressful conditions can modify grape’s composition, and in this work, we have focused on studying the effect of abiotic stress on the composition of polyamines and amino acids in grapes. In addition, the effect of grape variety on these compounds has been studied. Forty-two grape samples from different vineyards of Pago de Carraovejas Winery, were harvested at the optimum ripening. Polyamines and amino acids of these musts were analyzed by reverse-phase high performance liquid chromatography with a diode-array detection system. Enological parameters were also determined according to official analysis methods. Multifactor analysis (MFA) was performed using the RStudio program, considering stress as qualitative variable.

MFA allowed differentiating the samples by stress and grape variety. Grapes from more stressed vineyards had the highest content of arginine, alanine, glutamine, methionine, lysine and serine. In contrast, Cabernet Sauvignon and Merlot grapes showed higher content of proline, glycine, putrescine and spermidine, and lower content of most amino acids (tryptophan, glutamic acid, aspartic acid, arginine, alanine, glutamine and methionine) than Tempranillo grapes.

These results indicate influence of grape variety and stress factor on polyamine and amino acid content of grape berries. Polyamine concentration seems to be more associated to grape variety than to stress. Further studies are needed to assess the evolution of these compounds during ripening and fermentation since amino acids are an important source of nitrogen for yeast growth and they are volatile compound precursors.

Acknowledgements: This study was supported by the project 2022/474 from “Rural Development Program (PDR) of Castilla y León 2014-2020” and financed with FEADER funds.

DOI:

Publication date: October 16, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Silvia Pérez-Magariño1*, Inés Sampedro-Marigómez1, Estela Cano-Mozo1, Clara Albors2, Lorena López2, Eva Navascués2

1 Instituto Tecnológico Agrario de Castilla y León, Ctra. Burgos Km 119, 47071 Valladolid, Spain.
2 Pago de Carraovejas, Camino de Carraovejas, s/n. 47300 Peñafiel, Valladolid, Spain.

Contact the author*

Keywords

environmental stress, amino acids, polyamines, grape varieties

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.

Comparison of ancestral and traditional methods in the elaboration of sparkling wines; preliminary results

Top quality sparkling wines (SW) are mostly produced using the traditional method that implies a second fermentation into the bottle[1]. That is the case of sparkling wines of reputed AOC such as Champagne, Cava or Franciacorta. However, it seems that the first SW was elaborated using the ancestral method in which only one fermentation takes place[2]. That is the case of the classical SW from the AOC Blanquette de Limoux[3]. In both cases, SW age in the bottle during some time in contact with lees favoring yeast’s autolysis[4]. There is a lot of information about traditional method but only few exists about ancestral method. The aim of this work was to compare SW made by the ancestral method with SW made by the traditional method.

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.

Time vs drought: leaf age rather than drought drives osmotic adjustment in V. vinifera cv. Pinot Noir

Global warming and increased frequency and/or severity of drought events are among the most threatening consequences of climate change for agricultural crops. In response to drought, grapevine (as many other plants) exhibits osmotic adjustment through active accumulation of osmolytes which in turn shift the leaf turgor loss point (TLP) to more negative values, allowing to maintain stomata opened at lower water potentials1. We investigated the capacity of Pinot noir leaves to modulate their osmotic potential as a function of: (i) time (seasonal osmoregulation), (ii) growing temperatures, and (iii) drought events, to enhance comprehension of the resilience of grapevines in drought conditions. We performed trails under semi-controlled field conditions, and in two different greenhouse chambers (20/15 °C vs 25/20 °C day/night). For two consecutive vegetative seasons, grafted potted grapevines (Pinot noir/SO4) were subjected to two different water regimes for at least 30 days: well-watered (WW) and water deficit (WD).

INTEGRAPE guidelines and tools: an effort of COST Action CA17111

INTEGRAPE was a European interdisciplinary network for “data integration to maximize the power of omics for grapevine improvement” (CA17111, https://integrape.eu/), funded by the European COST Association from September 2018 to 2022. This Action successfully developed guidelines and tools for data management and promoted the best practices in grapevine omics studies with a holistic future vision of: “Imagine having all data on grapevine accessible in a single place”.