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…

Crown procyanidin quantification in red wines, rosé wines and Port wines

Condensed grape tannins play a major role in the organoleptic properties and quality of red wine. Recently, a new sub-family of macrocyclic condensed tannins has been identified in red wine and named “crown tannins”. Indeed, the first compound of the family identified and characterised by NMR was the crown procyanidin tetramer which is composed of a macrocyclic structure composed of four (-)-epicatechins link together by B-type interflavanoid linkage in the following an alternative sequences of C4-C8 and C4-C6 linkage. The 3D structure of this unusual crown procyanidin family reveals a central cavity in the molecule [1].

Read More

The characterization of Vitis vinifera L cv. Cabernet sauvignon: the contribution of Ecklonia maxima seaweed extract

Biostimulants and biofertilizers are considered environmentally friendly and cost-effective alternatives to synthetic fertilizers, plant growth regulators and crop improvement products. Broadly, plant biostimulants are expected to improve nutrient use efficiency, tolerance to abiotic stress, quality traits and availability of nutrients in the soil or rhizosphere. Currently, seaweed extracts account for more than 33% of the total plant biostimulant market. Within this category, Ascophyllum nodosum (AN), is the most widely studied and applied in biostimulant formulations.

Read More

Volatile composition of Cabernet Sauvignon wines from Argentina, Portugal and Spain

Cabernet Sauvignon is one of the most cultivated grape varieties worldwide being grown in different environmental conditions due to its excellent adaptability. Volatile compounds deeply contribute to the sensory properties of wines therefore to wine quality. The aim of this work was to compare the aroma profile of Cabernet Sauvignon wines from different geographical areas and climatic conditions, namely from Argentina, Portugal and Spain, from the vintage 2022. In addition, the volatile composition of the Cabernet Sauvignon Portuguese wines from three vintages was evaluated.

Read More

Identification of a stable epi-allele associated with flower development and low bunch compactness in a somatic variant of Tempranillo Tinto

Grapevine cultivars are vegetatively propagated to preserve their varietal characteristics. However, spontaneous somatic variations that occur and are maintained during cycles of vegetative growth offer opportunities for the natural improvement of traditional grape cultivars. One advantageous trait for winegrowing is reduced bunch compactness, which decreases the susceptibility to pests and fungal diseases and favor an even berry ripening.

Read More

Design of microbial consortia to improve the production of aromatic amino acid derived compounds during wine fermentation

Wine contains secondary metabolites derived from aromatic amino acids (AADC), which can determine quality, stability and bioactivity. Several yeast species, as well as some lactic acid bacteria (LAB), can contribute in the production of these aromatic compounds. Winemaking should be studied as a series of microbial interactions, that work as an interconnected network, and can determine the metabolic and analytical profiles of wine. The aim of this work was to select microorganisms (yeast and LAB) based on their potential to produce AADC compounds, such as tyrosol and hydroxytyrosol, and design a microbial consortium that could increase the production of these AADC compounds in wines.

Read More