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…

ADDITION OF OAK WOOD ALTERNATIVE PRODUCTS: QUALITATIVE AND SENSORIAL EFFECTS FOR A WHITE WINE OF ALIGOTE

Wines matured in contact with wood are extremely popular with consumers all over the world. Oak wood allows the organoleptic characteristics of wine to be modified. Wines are enriched with volatile and non-volatile compounds extracted from the wood. The aromas extracted from oak wood contribute to the construction of the wine’s aromatic profile and the main polyphenols extracted can modify taste perceptions such as astringency and bitterness. All the compounds extracted from the wood thus contribute to the balance and quality of the wines.

Read More

AROMA ASSESSMENT OF COMMERCIAL SFORZATO DI VALTELLINA WINES BYINSTRUMENTAL AND SENSORY METHODOLOGIES

Sforzato di Valtellina DOCG is a special dry red wine produced from partially dehydrated Nebbiolo wine-grapes growing in the Rhaetian Alps valley of Valtellina (Lombardy, Italy). Valtellina terraced vineyards are located at an altitude of 350–800 m according to ‘heroic’ viticulture on steep slopes. The harvested grape bunches are naturally dehydrated indoors, where a slow and continuous withering occurs (about 20% w/w of weight loss), until at least 1st December when the grapes reach the desired sugar content and can be processed following a normal winemaking with maceration.

Read More

THE IMPACT OF NON-SACCHAROMYCES YEASTS ON THE WHITE WINE QUALITY

Selected strains of non-Saccharomyces yeasts showed a positive effect on sensory characteristics and aromatic complexity of wine. A sequential microbial culture of non-Saccharomyces and S. cerevisiae species is usually inoculated due to poorer fermentability of non-Saccharomyces species. The aim of the study was to investigate the role of non-Saccharomyces yeasts in the production of white wines. We evaluated how individual combinations of sequential inoculations of non-Saccharomyces and S. cerevisiae species affect the aromatic compounds (volatile thiols and esters) and sensory characteristics of the wines.

Read More

ANALYZING THE ROLE OF ELEMENTAL SULFUR IN GRAPE JUICE ON THE DEVELOPMENT OF POLYFUNCTIONAL MERCAPTANS IN SAUVIGNON BLANC WINES

Sauvignon blanc is characterized by distinctive aromas, both fruity and herbaceous. The “green” character has been attributed to the methoxypyrazines, while the “fruity” character is associated with polyfunctional mercaptans . Polyfunctional mercaptans are of great significance due to their high impact on wines and associated low perception thresholds.
Elemental sulfur (S⁰) is widely used to protect grapevines from powdery mildew.

Read More

DISCRIMINATION OF BOTRYTIS CINEREA INFECTED GRAPES USING UNTARGE-TED METABOLOMIC ANALYSIS WITH DIRECT ELECTROSPRAY IONISATION MASS SPECTROMETRY

Infection of grapes (Vitis vinifera) by Botrytis cinerea (grey mould) is a frequent occurrence in vineyards and during prolonged wet and humid conditions can lead to significant detrimental impact on yield and overall quality. Growth of B. cinerea causes oxidisation of phenolic compounds resulting in a loss of colour and formation of a suite of off-flavours and odours in wine made from excessively infected fruit. Apart from wine grapes, developing post-harvest B. cinerea infection in high-value horticultural products during storage, shipment and marketing may cause significant loss in fresh fruits, vegetables and other crops. A rapid and sensitive assessment method to detect, screen and quantify fungal infection would greatly assist viticultural growers and winemakers in determining fruit quality.

Read More