terclim by ICS banner
IVES 9 IVES Conference Series 9 Impact of the ‘Pinot’-family on early ripening in cool climate viticulture varieties

Impact of the ‘Pinot’-family on early ripening in cool climate viticulture varieties

Abstract

‘Pinot Precoce Noir’ (PPN) is an early ripening clone of ‘Pinot Noir’ (PN). The phenological differentiation is visible by an about two weeks earlier onset of veraison. It was found that the early veraison locus Ver1 on chromosome 16, previously identified in ‘Calardis Musqué’, originated from PPN. A highly correlated SSR marker, namely GF16-Ver1,was developed and tested for its ability to molecularly differentiate between PPN and PN as well as its potential to trace individual descendants. GF16-Ver1 shows a 2bp difference in fragment size, which is sufficiently descriptive to discriminate between the original PN allele and the mutant Ver1 allele of PPN associated to early veraison. All screened cultivars showing the specific fragment sizes of the veraison affecting PN or PPN allele, appeared to be related to the Pinot family, demonstrating its unique character. Grouping of cultivars based on the fragment length of GF16-Ver1 matched with known pedigrees and allowed a reliable allocation of entire family trees to their respective PN or PPN founder. Additionally, grouping of cultivars by the GF16-Ver1 marker demonstrated the phenological significance and descriptive value. The marker enables an easy screening of genetic resources and breeding material using established SSR-based marker-assisted selection pipelines. The use of GF16-Ver1 will help breeders to adapt their breeding programs for cool-climate viticulture to the challenges of climate change through counter-selection of Ver1. It will also help to elucidate all early ripening PPN descendants on a genetic basis and demonstrate the high relevance of this locus in current cool-climate varieties.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Florian Schwander*, Franco Röckel, Ludger Hausmann, Reinhard Töpfer

Institute for Grapevine Breeding Geilweilerhof, Julius Kühn-Institut, Siebeldingen, Germany

Contact the author*

Keywords

climate change, cool climate viticulture, marker development, Frühburgunder, Spätburgunder

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Development of a new indicator of grape skin ripening in relation to Botrytis cinerea susceptibility

The bunch rot induced by Botrytis cinerea is an important disease of grapevine that causes a diminution of grape quality and a considerable yield loss leading to an economic loss

The effects of canopy side on the chemical composition of merlot, Cabernet-Sauvignon, and Carmenère (Vitis vinifera L.) Grapes during ripening

Carmenère fruit during ripening of a Vertical shoot positioning, VSP, trained experimental vineyard with north-south row orientation.

Chemical systems behind wine aroma perception: overview, genesis and evolution

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

The 1000 grapevine genomes project: Cataloguing Australia’s grapevine germplasm

Grapevine cultivars can be unequivocally typed by both physical differences (ampelography) and genetic tests. However due to their very similar characteristics, the identification of clones within a cultivar relies on the accurate tracing of supply records to the point of origin. Such records are not always available or reliable, particularly for older accessions. Whole genome sequencing (WGS) provides the most highly detailed methodology for defining grapevine cultivars and more importantly, this can be extended to differentiating clones within those cultivars.

Metabolomics for grape and wine research: exploring the contributions of amino acids to wine flavour

A critical aspect of wine quality is the overall expression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components.
Grapes directly contribute to wine only a small number of potent aroma compounds, and the unique
sensory attributes and perceived quality of a wine result from combining 100s of metabolites of grapes, yeast and bacteria, and oak wood.