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…

PHOTOCHEMICAL DEGRADATION OF TRYPTOPHAN IN MODEL WINE: IMPACT OF HEAVY METALS AND OXYGEN ON 2-AMINOACETOPHENONE FORMATION

The wine industry worldwide faces more and more challenges due to climate change, such as increased dryness in some areas, water stress, sunburn and early harvesting during hot summer temperatures¹. One of the resulting problems for the wine quality might be a higher prevalence of the untypical aging off-flavor (ATA)². A substance, which Rapp and Versini made responsible for ATA, is the 2-aminoace-tophenone (2-AAP)³. 2-AAP in wine causes a naphthalene, wet towels, wet wool, acacia flower or just a soapy note⁴.

Read More

PROFILING OF LIPIDS IN WINES FROM MONOCULTURE FERMENTATION WITH INDIGENOUS METSCHNIKOWIA YEAST SPECIES

Lipids are a diverse group of organic compounds essential for living systems. They are vital compounds for yeast which makes them an important modulator of yeast metabolism in alcoholic fermentation. This study presents a comprehensive lipidome analysis of wine samples from the Vitis vinifera L., Maraština. The fermentation trails were set up in monoculture with different indigenous yeast strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes: Metschnikowia pulcherrima, Metshnikowia sinensis/shanxiensis , and Metschnikowia chyrsoperlae.

Read More

FUNGAL DIVERSITY AND DYNAMICS IN CHAMPAGNE VINEYARDS: FROM VINE TO WINE

Champagne is a well-known wine region in Northern France with distinct terroirs and three main grape varieties. As for any vineyard, wine quality is highly linked to the microbiological characteristics of the raw materials. However, Champagne grape microbiota, especially its fungal component, has yet to be fully characterized. Our study focused on describing this mycobiota, from vine to small scale model wine, for the two main Champagne grape varieties, Pinot Noir and Meunier, using complementary cultural and omics approaches.

Read More

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More