terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Retrospective analysis of our knowledge regarding the genetics of relevant traits for rootstock breeding 

Retrospective analysis of our knowledge regarding the genetics of relevant traits for rootstock breeding 

Abstract

Rootstocks were the first sustainable and environmentally friendly strategy to cope with a major threat for Vitis vinifera cultivation. In addition to providing Phylloxera resistance, they play an important role in protecting against other soil-borne pests, such as nematodes, and in adapting V. vinifera to limiting abiotic conditions. Today viticulture has to adapt to ongoing climate change whilst simultaneously reducing its environmental impact. In this context, rootstocks are a central element in the development of agro-ecological practices that increase adaptive potential with low external inputs. Despite the apparent diversity of the Vitis genus, only few rootstock varieties are used worldwide and most of them have a very narrow genetic background. This means that there is considerable scope to breed new, improved rootstocks to adapt viticulture for the future.

However, in comparison to the extensive research effort devoted to fruit varieties, there is little scientific knowledge to support grapevine rootstock breeding. Since grafting became widespread in viticulture, very few studies have been done on the genetic architecture of the relevant traits in rootstocks, even for resistance to Phylloxera or grafting ability. The current presentation will provide an overview of our knowledge on the genetics of specific rootstock traits, covering resistance to Phylloxera and nematodes, rooting and grafting abilities, and adaptation to drought and salinity. An attempt to list the resources and initiatives at the international level will be made.   

Acknowledgements: The research for rootstock breeding in Bordeaux has been supported over the years by numerous funding agencies and has benefited from the support of the wine industry. Louis Bordenave, Bernard Douens, Jean-Pierre Petit, Cyril Hévin and Nicolas Hocquard are to be acknowledged for their great involvement in the management of genetic resources  and the monitoring of plant material.

DOI:

Publication date: October 19, 2023

Issue: ICGWS 2023

Type: Article

Authors

Nathalie Ollat1, Jean-Pascal Tandonnet1, Marina de Miguel, Clément Saint-Cast1, Virginie Lauvergeat1, Joseph Tran1, Bernadette Rubio1, Nabil Girollet1, Pierre-François Bert1, Maria Lafargue1, Philippe Vivin1, Sarah J. Cookson1, Daniel Esmenjaud2, Elisa Marguerit1

1 EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, 33882 Villenave d’Ornon, France
2 INRAE, Université Côte d’Azur, CNRS, ISA, 06903 Sophia Antipolis, France

Contact the author*

Keywords

diversity, biotic stress, abiotic stress, roots, genes, resistance

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Understanding the impact of rising temperatures due to climate change on aromatic compositions in Malbec wines from Mendoza, Argentina

Mendoza is one of Argentina’s most important and outstanding wine regions producing the renowned Malbec wines due to its optimal soil and weather conditions. However, the effects of 21st-century climate change would negatively impact Malbec wines quality. This study investigated the effect of temperature increase and the impact of plant hormone abscisic acid (ABA) used to mitigate the negative effect of temperature increase on Malbec wines aromatic composition through GC-MS. Four treatments were applied on vines at field condition: Control, Control + 3 ºC, ABA and ABA + 3 ºC.

The influence of pre-heatwave leaf removal on leaf physiology and berry development

Due to climate change, the occurrence of heatwaves and drought events is increasing, with significant impact on viticulture. Common ways to adapt viticulture to a changing climate include site selection, genotype selection, irrigation management and canopy management. The latter mentioned being for instance source-sink manipulations, such as leaf removal, with the aim to delay ripening.

Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

The barrel-making process is widely recognized as a crucial practice that affects the composition of barrel-aged wine. After the drying process, the staves are considered ready for barrel assembly, which includes the processes of bending and toasting the barrel structure. Toasting is considered one of the most critical stages in determining the physical and chemical composition of the staves, which can influence the chemical and sensory composition of the wine aged in barrels made from them [1].

Aromatic characterization of Moscato Giallo by GC-MS/MS and stable isotopic ratio analysis of the major volatile compounds

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterized by a high content of free and glycosylated monoterpenoids, which gives very aromatic wines. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, HO-trienol, HO-diols, 8-Hydroxylinalool, geranic acid and β-myrcene, that give citrus, rose, and peach notes.

Chemical profiling and sensory analysis of wines from resistant hybrid grape cultivars vs conventional wines

Recently, there has been a shift toward sustainable wine production, according to EU policy (F2F and Green Deal), to reduce pesticide usage, improve workplace health and safety, and prevent the impacts of climate change. These trends have gained the interest of consumers and winemakers. The cultivation of disease resistant hybrid grape cultivars (DRHGC), known as ‘PIWI’ grapes can help with these objectives [1]. This study aimed to profile white and red wines produced from DRHGC in South Tyrol (Italy). Wines produced from DRHGCs were compared with conventional wines produced by the same wineries. The measured parameters were residual sugars, organic acids, alcohol content, pigments and other phenolics by LC-QqQ/MS, colorimetric indexes (CIELab); and volatile profiles (HS-SPME-GCxGC-ToF/MS [2]).