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…

EFFECTS OF INDUCED SUNBURN DAMAGES ON WHITE WINE PROPERTIES

Climate change is a great challenge for the environment and affects the wine industry as well. Sunburn damage of sensitive grapes increase with severe heat periods. Besides significant loss of yield sunburn, modifies sensory properties of the wines and may cause climate-related off-flavours. To initiate sunburn in a controlled way, in 2021 sunburn was directly induced in the vineyard with the GrapeBurner device, exposing grapes of the varieties Riesling and Pinot Blanc with UV and IR radiation. This device was first assembled by Kai Müller of the university in Geisenheim and consists of a carriage with 6 UV/IR lamps. A 15 min irradiation was applied in early September at 60°Oe. Due to the colder season in 2021 the grapes were not harmed by previous sunburn damage.

Read More

A synthesis approach on the impact of elevated CO2 on berry physiology and yield of Vitis vinifera

Besides the increase in global mean temperature the second main challenge of a changing climate is the increase in atmospheric carbon dioxide (CO2) in relation to physiology and yield performance of grapevines. The benefits of increasing CO2 levels under greenhouse environment or open field studies have been well investigated for various annual crops. Research under free carbon dioxide enrichment on field-grown perennial plants such as grapevines is limited to a few studies. Further, chamber and greenhouse experiments have been conducted mostly on potted vines under eCO2 conditions.

Read More

INFLUENCES OF SO2 ADDITION AND STORAGE CONDITIONS IN THE DETERMINATION OF MEAN DEGREE OF POLYMERIZATION OF PROANTHOCYANIDINS IN AGED RED WINES

The structural diversity is one of the most remarkable characteristics of proanthocyanidins (PA). Indeed, PA in wines may vary in the B-ring and C-ring substitutes, the C-ring stereochemistry, the degree of polymerization (DP) and the linkage between the monomers. Knowing in detail the structural characteristics of the PA of a wine can help us to understand and modulate several sensorial characteristics of the wine, such as color, antioxidant properties, flavor, and mouthfeel properties. In the last years was discovered and confirmed the presence of sulfonated monomeric and oligomeric flavan-3-ols in wine [1], as well as was pointed out their importance in wine quality [1,2].

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More

DETERMINATION OF MINERAL COMPOSITION IN CV. TERAN (VITIS VINIFERA L.) RED WINE AFFECTED BY PRE-FERMENTATIVE MASH COOLING, HEATING, SAIGNÉE TECHNIQUE AND PROLONGED POST-FERMENTATIVE MACERATIONS

This study aimed to determine mineral composition in red wine obtained from cv. Teran (Vitis vinifera L.), autochtonous Croatian grape variety. Six different vinification treatments, including the control treatment (7-day standard maceration), were performed to study the effects of: 48-hour pre-fermentative mash cooling (8 °C) followed by prolonged post-fermentative maceration of 13 days (C15), 28 days (C30), and saignée technique (juice runoff) proceeded with prolonged post-fermentative maceration of 13 days (CS15); and effect of 48-hour heating (50 °C) followed by prolonged post-fermentative maceration of 13 days (H15) and 28 days (H30) on macro- and microelements in wine.

Read More