terclim by ICS banner
IVES 9 IVES Conference Series 9 ACCUMULATION OF GRAPE METABOLITES IS DIFFERENTLY IMPACTED BY WATER DEFICIT AT THE BERRY AND PLANT LEVELS IN NEW FUNGUS DISEASE-TOLERANT GENOTYPES

ACCUMULATION OF GRAPE METABOLITES IS DIFFERENTLY IMPACTED BY WATER DEFICIT AT THE BERRY AND PLANT LEVELS IN NEW FUNGUS DISEASE-TOLERANT GENOTYPES

Abstract

The use of new fungus disease-tolerant varieties is a promising long-term solution to better manage chemical input in viticulture, but unfortunately little is known regarding these new hybrids fruit development and metabolites accumulation in front of abiotic stresses such as water deficit (WD). Thus, prior to the adoption of such varieties by the wine industry in Mediterranean regions, there is a need to consider their suitability to WD.

This study aimed to characterize, from 2019 to 2021, 6 new fungus disease-tolerant varieties selected by INRAE (Floreal, G5 and 3159B for white grapes and Artaban, 3176N and G14 for red grapes) in comparison to V. vinifera Syrah. A gradient of WD was applied and followed by weekly measures of predawn water
potentials. Grape development was non-destructively monitored to determine the arrest of berry phloem unloading, moment at which all grapes were harvested, as way to objectify the sampling date at a precise physiological landmark. Primary metabolites (glucose, fructose, tartrate, malate and yeast assimilable nitrogen) and main cations (K+, Mg2+, Ca2+, Na+, NH₄+) were assessed by HPLC and enzymatic methods. Secondary metabolites as anthocyanins and thiol precursors were assessed by HPLC-UV and LC-MS/MS, respectively.

Genotype was the main factor explaining the variations in metabolites and cation concentration in berries at the ripe stage. At the phloem unloading arrest, primary metabolites and main cation concentra-tions were the lowest in G14 and the highest in Floreal and Syrah. Regarding secondary metabolites, all genotypes showed higher values than the V. vinifera Syrah. Yet, the red hybrid 3176N emerged as the richest genotype in both anthocyanins and total thiol precursors, reaching values of 1609 mg/L and 539 µg/kg respectively. Despite the low contribution of WD to metabolite concentrations, it consistent-ly reduced the total accumulation of primary and secondary metabolites per berry and per plant, with different intensities depending on the genotype. Our results show that WD can ultimately reduce the production of metabolites per unit of fruit and per plant without significantly improving the concentration of compounds of interest in the grape.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Luciana Wilhelm de Almeida1, 2, Anne Pellegrino2, Aurelie Roland3, Laetitia Mouls3, Hernan Ojeda1 and Laurent Torregrosa1, 2

1. UE Pech Rouge, INRAE, Gruissan, France 
2. UMR LEPSE, Montpellier Uni – CIRAD – INRAE – Institut Agro, Montpellier, France
3. Univ Montpellier, INRAE, Institut Agro, Montpellier, France

Contact the author*

Keywords

water deficit, primary metabolism, anthocyanins, thiol precursors

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

DEVELOPMENT OF BIOPROSPECTING TOOLS FOR OENOLOGICAL APPLICATIONS

Wine production is a complex biochemical process that involves a heterogeneous microbiota consisting of different microorganisms such as yeasts, bacteria, and filamentous fungi. Among these microorganisms, yeasts play a predominant role in the chemistry of wine, as they actively participate in alcoholic fermentation, a biochemical process that transforms the sugars in grapes into ethanol and carbon dioxide while producing additional by-products. The quality of the final product is greatly influenced by the microbiota present in the grape berry, and the demand for indigenous yeast starters adapted to specific grape must and reflecting the biodiversity of a particular region is increasing. This supports the concept that indigenous yeast strains can be associated with a “terroir”.

Read More

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

PERCEPTUAL INTERACTIONS PHENOMENA INVOLVING VARIOUS VOLATILE COMPOUND FAMILIES LINKED TO SOME FRUITY NOTES IN BORDEAUX RED WINES

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

Read More

PROBING GRAPEVINE-BOTRYTIS CINEREA INTERACTION THROUGH MASS SPECTROMETRY IMAGING

Plants in their natural environment are in continuous interaction with large numbers of potentially pathogenic and beneficial microorganisms. Depending on the microbe, plants have evolved a variety of resistance mechanisms that can be constitutively expressed or induced. Phytoalexins, which are biocidal compounds of low to medium molecular weight synthesized by and accumulated in plants as a response to stress, take part in this intricate defense system.1,2
One of the limitations of our knowledge of phytoalexins is the difficulty of analyzing their spatial responsiveness occurring during plant- pathogen interactions under natural conditions.

Read More