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…

EFFECT OF DIFFERENT TEMPERATURE AND WATER-LOSS DEHYDRATION CONDITIONS ON THE PATTERN OF FREE AND GLYCOSYLATED VOLATILE METABOLITES OF ITALIAN RED GRAPES

Post-harvest grape berries dehydration/withering are worldwide applied to produce high-quality sweet and dry wines (e.i., Vin Santo, Tokaji, Amarone della Valpolicella). Temperature and water loss impact grape metabolism [1] and are key variables in modulating the production of grape compounds of oenological interest, such as Volatile Organic Compounds (VOCs), secondary metabolites responsible for the aroma of the final wine.
The aim of this research was to assess the impact of post-harvest dehydration on free and glycosylated VOCs of two Italian red wine grapes, namely Nebbiolo and Aleatico, dehydrated in tunnel under controlled condition (varied temperature and weight-loss, at constant humidity and air flow). From these grapes Sforzato di Valtellina Passito DOCG and Elba Aleatico Passito DOCG, respectively.

Read More

FUNGAL CHITOSAN IS AN EFFICIENT ALTERNATIVE TO SULPHITES IN SPECIFIC WINEMAKING SITUATIONS

[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

IMPACT OF THE WINES’ QUALITY ON THE WINE DISTILLATES’ ORGANOLEPTIC PROFILE

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest (1 y 2) being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (3) and varies each year of harvest depending on the weather conditions (4).

Read More

ALCOHOLIC FERMENTATION DRIVES THE SELECTION OF OENOCOCCUS OENI STRAINS IN WINE

Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermentation (MLF) (Lonvaud-Funel, 1999). The O. oeni strains analyzed to date form four major genetic lineages named phylogroups A, B, C and D (Lorentzen et al., 2019). Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B+C, and D, respectively, although B and C strains were also detected in wine (Campbell-Sills et al., 2015; Coton et al., 2017; Lorentzen et al., 2019;

Read More

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

The composition of grape berry cell walls was studied on two grape varieties, two years and two maturation levels at the same time as the extraction of anthocyanins and tannins. The chemical composition of skins, seeds, and pulps, focused on polyphenols and polysaccharides, was compared to the chemical composition in polyphenols after extraction from the skins in model solutions or after wine making of the berries. Polyphenols were mainly characterized by UPLC-MS and HPLC-SEC. Polysaccharides were characterized by analysis of the neutral sugar compositions, and also by the CoMPP (comprehensive micropolymer profiling) analysis, a new method which targets the functional groups of cell wall polysaccharides.

Read More