terclim by ICS banner
IVES 9 IVES Conference Series 9 Developmental and genetic mechanisms underlying seedlessness in grapevine somatic variants

Developmental and genetic mechanisms underlying seedlessness in grapevine somatic variants

Abstract

Seedless table grapes are greatly appreciated for fresh and dry consumption. There is also some interest in seedless winegrapes, because the combination of lower fruit set, smaller berries with higher skin/pulp ratio and looser bunches with the absence of seeds in crushed berries, a possible source of astringent tannins, might also have favorable effects on wine quality. The gene VviAGL11 has been shown to play a central role in stenospermocarpy in Sultanina, but the molecular bases of other sources of stenospermocarpy as well as of parthenocarpy have not been clarified yet. To help fill this gap, a genetic and phenotypic characterization of seedless somatic variants from other cultivars has been undertaken, with special emphasis on a parthenocarpic Sangiovese mutant known as Corinto Nero.
In vitro pollen germination tests, in vivo pollination trials, histological observation of female gametophyte development, and genetic analysis of seedlings have shown that Corinto Nero is incapable of forming seeds probably due to meiotic anomalies.
In addition to a pairwise transcriptomic comparison between the mutant and the seeded wild-type, we present here a comparative genomic analysis between Corinto Nero and 10 seeded clones of Sangiovese based on short-read resequencing to identify sequence and structural variation that may reveal candidate genes for parthenocarpy in Corinto Nero.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Laura Costantini1*§, Paula Moreno-Sanz, Anna Nebish3,4, Silvia Lorenzi1, Elvira d’Amato5, Mara Miculan6,8, Gabriele Magris6,7, Gabriele Di Gaspero6, Ivana Gribaudo9, Anna Schneider9, Maria Stella Grando2

1 Research and Innovation Centre, Fondazione Edmund Mach, San Michele all’Adige (Trento), Italy
2 Center Agriculture Food Environment (C3A), University of Trento, San Michele all’Adige (Trento), Italy
3 Departamento de Viticultura, Instituto de Ciencias de la Vid y del Vino (CSIC, UR, Gobierno de la Rioja), Logroño, Spain
4 Department of Genetics and Cytology, Yerevan State University, Yerevan, Armenia
5 Department of Physics, University of Trento, Povo (Trento), Italy
6 Istituto di Genomica Applicata, Udine, Italy
7 Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine (Udine), Italy
8 Center of Desert Agriculture, King Abdullah University of Science and Technology (KAUST), Thuwal, Makkah, Saudi Arabia
9 Institute for Sustainable Plant Protection – Research Council of Italy, Grugliasco (Torino), Italy

§ Equally contributed

Contact the author*

Keywords

somatic variation, clones, seedlessness, reproductive development, genomic structural variation

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Full automation of oenological fermentations and its application to the processing of must containing high sugar or acetic acid concentrations

Climate change and harvest date decisions have led to the evolution of must quality over the last decades. Increases in must sugar concentrations are among the most obvious consequences, quantitatively. Saccharomyces cerevisiae is a robust and acid tolerant organism. These properties, its sugar to ethanol conversion rate and ethanol tolerance make it the ideal production organism for wine fermentations. Unfortunately, high sugar concentrations may affect S. cerevisiae and lead to growth inhibition or yeast lysis, and cause sluggish or stuck fermentations. Even sublethal conditions cause a hyperosmotic stress response in S. cerevisiae which leads to increased formation of fermentation by-products, including acetic acid, which may exceed legal limits in some wines.

The impacts of simulated heatwaves on the induction and maintenance of bud cold tolerance in cultivated and wild-type Vitis species

Low temperatures are required for the acquisition and maintenance of bud cold tolerance, which are necessary for grapevines to survive freezing temperatures in winter.

Crossed approaches to experimental economics and sensory analysis regarding noble rot sweet wines perception

Noble rot sweet wines are reputed wines, traditionally elaborated according to a singular vinification process involving the harvesting of overripe grapes under the action of the ascomycete fungus Botrytis cinerea.

Saccharomyces cerevisiae – Oenococcus oeni – Lactiplantibacillus plantarum: focus on malolactic fermentation during production of Catarratto and Riesling white wines

The increasing interest in enhancing groundbreaking sensory profile of wines determined the need to select novel strains of lactic acid bacteria (LAB). Metabolic processes characterizing malolactic fermentation (MLF) lead to the production of several organic compounds that significantly impact the oenological and sensory characteristics of wines.

Applicability of grape native yeasts to enhance regional wine typicity

The universalization in wine production has been restricting the imprint of terroir in regional wines, resulting in loss of typicity. Microbes are the main driving force in wine production, conducting fermentation and originating a myriad of metabolites that underly wine aroma. Grape berries harbor an ecological niche composed of filamentous fungi, yeasts and bacteria, which are influenced by the ripening stage, cultivar and region. The research project GrapeMicrobiota gathers a consortium from University of Zaragoza, University of Minho and University of Tours and aims at the isolation of native yeast strains from berries of the wine region Douro, UNESCO World Heritage, towards the production of wines that stand out in the market for their authenticity and for reflecting their region of origin in their aroma.