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…

CHEMICAL DRIVERS OF POSITIVE REDUCTION IN NEW ZEALAND CHARDONNAY WINES

According to winemakers, wine experts and sommeliers, aromas of wet stone, mineral, struck match and flint in white wines styles, such as those produced from Vitis vinifera L. cv. Chardonnay, are considered to be hallmarks of positive reduction.1,2 In recent years, the production of Chardonnay styles defined by aroma characteristics related to positive reduction has become more desirable among wine experts and consumers. The chemical basis of positive reduction is thought to originate from the concentration of specific volatile sulfur compounds (VSCs), including methanethiol (MeSH) imparting mineral and chalk notes,3 and benzenemethanethiol (BMT) responsible for struck match and flint.1,4

Read More

IMPACT OF NEW BIO STIMULANTS ON GRAPE SECONDARY METABOLITES UNDER CLIMATE CHANGE CONDITIONS

In a context of climate change and excessive use of agrochemical products, sustainable approaches for environmental and human health such as the use of bio stimulants in viticulture represent a potential option, against abiotic and biotic threats. Bio stimulants are organic compounds, microbes, or a combination of both, that stimulate plant’s vital processes, allowing high yields and good quality products. In vines, may trigger an innate immune response leading to the synthesis of secondary metabolites, key compounds for the organoleptic properties of grapes and wines.

Read More

IMPACT OF MUST NITROGEN DEFICIENCY ON WHITE WINE COMPOSITION DEPENDING ON GRAPE VARIETY

Nitrogen (N) nutrition of the vineyard strongly influences the must and the wine compositions. Several chemical markers present in wine (i.e., proline, succinic acid, higher alcohols and phenolic compounds) have been proposed for the cultivar Chasselas, as indicators of N deficiency in the grape must at harvest [1]. Grape genetics potentially influences the impact of N deficiency on grape composition, as well as on the concentration of potential indicators in the wine. The goal of this study was to evaluate if the che- mical markers found in Chasselas wine can be extended for other white wines to indicate N deficiency in the grape must.

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

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