terclim by ICS banner
IVES 9 IVES Conference Series 9 Characterizing graft union formation in different scion/rootstock combinations of grapevine 

Characterizing graft union formation in different scion/rootstock combinations of grapevine 

Abstract

In most viticultural regions, grapevines are cultivated grafted, employing either hybrid or pure species of various American Vitis spp., such as V. berlandieri, V. rupestris, and V. riparia, as grapevine rootstocks. These rootstocks play a crucial role in providing resistance to the Phylloxera insect pest. Beyond Phylloxera resistance, it is desirable for grapevine rootstocks to exhibit resistance to other soil-borne pathogens and adaptability to abiotic stress conditions. The introduction of new rootstocks holds promise for adapting agriculture to climate change without altering the characteristics of the final harvested product. However, achieving high success rates in grafting for new rootstock genotypes is imperative. This study aims to develop quantitative techniques for characterizing graft union formation in different grapevine scion/rootstock combinations. The research focuses on the initial months after grafting, examining factors such as the quantity of callus (both fresh and dry mass) and the mechanical strength of the graft union. Interestingly, the quantity of callus at the graft interface varied among genotypes and did not necessarily correlate with the mechanical strength of the graft union. Challenges in quantitatively phenotyping different stages of graft union formation have impeded the identification of genetic determinants for grafting success across plant species. To address this bottleneck, various quantitative techniques are being developed to elucidate the genetic architecture of graft union formation in grapevine.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Marilou Camboué1, Jean-Pascal Tandonnet1, Marine Morel1, Elisa Marguerit1, Sarah Jane Cookson1*

1 EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, F-33882, Villenave d’Ornon, France

Contact the author*

Keywords

scion, rootstock, grafting, callus, mechanical strength

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

The 1-hydroxyoctan-3-one, a molecule potentially involved in the fresh mushroom off-flavor in wines

An organoleptic defect, called fresh mushrooms off-flavor (FMOff), appeared in wines and spirits since the 2000’s. Numerous researches demonstrated that octen-3-one, 3-octanol and octen-3-ol (C8 compounds) were involved in the mushroom off-flavor in wines

La zonazione in due zone viticole dell’emilia Romagna

Entre 1988 et 1995, dans la région Emilia-Romagna, deux zonages viticoles ont été complétés en zones assez differentes, soit géographiquement, soit par les conditions pedo-climatiques, soit par l’encépagement.

Differences in metabolism among species and hybrids of the genus Saccharomyces during wine fermentation unveiled by multi-omic analysis 

Yeast species S. cerevisiae, S. uvarum, S. kudriavzevii and their hybrids present clear metabolic differences, even when we compared S. cerevisiae wine versus wild strain. These species and hybrids produced significantly higher amounts of glycerol, organic acids, 2,3-butanediol, and 2-phenyl ethanol and a reduction of the ethanol yield, properties very interesting in the sector to deal with climate change effects. To understand the existing differences, we have used several omics techniques to analyze the dynamics of the (intra- and extracellular) metabolomes and/or transcriptomes of representative strains of S. cerevisiae, S. uvarum, S. kudriavzevii, and hybrids.

The use of viticultural and oenological performance of grapevines to identify terroirs: the example of Sauvignon blanc in Stellenbosch

Identification and characterisation of terroirs depends on knowledge of environmental parameters, functioning of the grapevine and characteristics of the final product. A network of plots of Sauvignon blanc was delimited in commercial vineyards in proximity to weather stations at 20 localities and their viticultural and oenological response was monitored for a period of seven years. These experimental plots were further characterised with respect to climate, soil and topography.

Influence of berry maturity, maceration time and wine maturation on the polyphenols and sensory characteristics of pinot noir and Cabernet-Sauvignon

AIM: Combined investigation of the influence of berry maturity, maceration time and wine maturation on the changes in polyphenols and sensory characteristics of Pinot noir and Cabernet-Sauvignon.