terclim by ICS banner
IVES 9 IVES Conference Series 9 REGULATION OF CENTRAL METABOLISM IN THE LEAVES OF A GRAPE VINES VA- RIETAL COLLECTION ON A TEMPERATURE CLINE

REGULATION OF CENTRAL METABOLISM IN THE LEAVES OF A GRAPE VINES VA- RIETAL COLLECTION ON A TEMPERATURE CLINE

Abstract

Grape (Vitis vinifera) is one of the world’s oldest agricultural fruit crops, grown for wine, table grape, raisin, and other products. One of the factors that can cause a reduction in the grape growing area is temperature rise due to climate change. Elevated temperature causes changes in grapevine phenology and fruit chemical composition. Previous studies showed that grape varieties respond differently to a temperature shift of 1.5°C; few varieties had difficulties in the fruit development or could not reach the desired Brix level. In this study, six grapevine varieties (Syrah, Petit Syrah, Petit Verdot, Tempranillo, Sangiovese, and Pinot Noir), grown in Ramat Negev (30°58’43.4″N 34°42’31.6″E, 300 m asl and 79.4 mm rainfall) experimental vineyard showing different sugar accumulation patterns between temperature regimes were studied during a heatwave event. The physiological activities of these varieties were measured at three different times (7am, 12pm and 6 pm) during the heatwave. GC-MS based metabolite profiling and targeted transcript analysis were used to study the central metabolism in leaves in response to increasing temperature from morning to evening. Results showed that Pinot Noir had higher rates of transpiration, stomatal conductance and photosynthetic assimilation compared to Syrah. The metabolite profiling analysis revealed that the metabolic activity was generally higher in the morning for all varieties, decreasing during noon and evening. This research provides valuable insights into the impact of global warming on grapevine metabolism and the potential implications for wine production.

 

1. Alleweldt, G., Dettweiler-Munch, E., (1992) The genetic resources of Vitis. Genetic and geographic origin of grape cultivars, their prime names and synonyms.-Siebeldingen, Federal Republic of Germ⟨ny: Institut f? r Rebenz? chtung Geilweilerhof.
2. Dusenge, M. E., Duarte, A. G., & Way, D. A. (2019). Plant carb metabolis and climate change: elevated CO₂ and temperature im-pacts on photosynthesis, photorespiration and respiration. New Phytologist, 221(1), 32–49. https://doi.org/10.1111/nph.15283 
3. Reshef, N., Fait, A., & Agam, N. (2019). Grape berry position affects the diurnal dynamics of its metabolic profile. Plant Cell and Environment, 42(6), 1897–1912. https://doi.org/10.1111/pce.13522
4. Gashu, K., Sikron Persi, N., Drori, E., Harcavi, E., Agam, N., Bustan, A., Fait, A., (2020) Temperature shift between vineyards modulates berry phenology and primary metabolism in a varietal collection of wine grapevine. Frontiers in plant science 11, 1739.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Nang Cherry¹ , Pankaj Kumar Verma², Kidanemaryam Wagaw¹ and Aaron Fait²

1. Albert Katz International School for Desert Studies, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Sede-Boqer Campus, 849900 Israel
2. Albert Katz Department of Dryland Biotechnologies, French Associates Institute for Agriculture and Biotechnology of Drylands, Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Sede-Boqer Campus, 849900 Israel

Contact the author*

Keywords

Grape (Vitis vinifera), high temperature, metabolite, transcript profiling

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

EXTRACTIBLE COMPOUNDS FROM MICROAGGLOMERATED CORK STOPPERS

After bottling, the wine continues to evolve during storage. The choice of the stopper is an important factor in this evolution. In addition to the oxygen permeability of the closure, the migration of stopper compounds into the wine can also have an impact on the wine organoleptic properties. Many studies have shown that transfers of volatile compounds from the stoppers into the wine can happen depending on the type of closure used (1). Moreover, when cork-made stoppers are used, the migration of phenolic compounds from the stopper into the wine can also occur (2, 3).

Read More

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Read More

WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure.

Read More

EMERGENCE OF INORGANIC PHOSPHONATE RESIDUES IN GRAPEVINE PLANT PARTS, BERRIES AND WINES FROM SOURCES OTHER THAN FOLIAR SPRAYING

Inorganic phosphonates are known to effectively support the control of grapevine downy mildew in vi- ticulture. Their application helps the plant to induce an earlier and more effective pathogen defense. However, inorganic phosphonates have been banned in organic viticulture due to their classification as plant protection products since October 2013. Despite the ban, phosphonate has been recently detected in organic wines.

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