terclim by ICS banner
IVES 9 IVES Conference Series 9 Unravel the underlying mechanisms of delaying ripening techniques in grapevine

Unravel the underlying mechanisms of delaying ripening techniques in grapevine

Abstract

In a scenario of changing climate conditions, grapevine is significantly affected at multiple levels. Advancements in phenology and berry ripening, however, are the major dynamics of the generalized increase in average temperature and evaporative demand, negatively affecting berry quality and productivity. The aim of this work was to unravel the underlying mechanisms of bunch-zone auxin application (NAA; 1-Naphthaleneacetic acid) and source-limiting canopy management approaches in delaying berry ripening. In randomized block design experiments, control vines were compared to vines treated with NAA, subjected to apical-to-bunch defoliation or antitranspirant application (n=10-to-42 plants per treatment). Juice chemical analysis, berry ripening kinetics and physiological traits were monitored every week from pre-veraison over multiple vineyards, years (2021, 2022, 2023) and varieties (Chardonnay, Pinot gris, Syrah, Merlot). Overall, all the treatments delayed berry ripening, and in particular °Brix build up, by 7 to up 15 days. Opposite trends were observed for total acidity, particularly malic acid concentration that displayed a slower degradation kinetic post-veraison. Time course expression profile of ripening-associated transcription factors revealed a significant and consistent repression for VviNAC60, VviNAC33, VviBHLH75, VviWRKY19, VviERF45 following the application of delaying ripening techniques. Similarly, abscisic acid and Indole-3-acetic acid concentration in the berry were modulated by treatments, with specific variation for their free and conjugated forms. This work enlightens, for the first time, the mechanistic framework of berry ripening dynamics following specific treatments with different mechanisms of action and provides novel avenues to harmonize management approaches in grapevine in the context of climate change.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Michele Faralli1,2*, Oscar Bellon3, Sara Zenoni3, Massimo Bertamini1,2, Domenico Masuero2, Urska Vrhovsek2, Stefania Pilati2, Claudio Moser2

1 Center Agriculture Food Environment (C3A), University of Trento, 38098, San Michele all’Adige, Italy
2 Research and Innovation Centre, Fondazione Edmund Mach, San Michele all’Adige, Italy
3 Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy

Contact the author*

Keywords

Delaying ripening, Climate change, Auxin, Juice quality, transcription factors

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Factors influencing cover crop water competition in vineyards and implications for future drought adaptation

Vineyard water management in Australia is often associated with irrigation in warm and hot climates, but in cooler regions the larger share of the seasonal water demand is met by rainfall.

Read More

Effect of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on rose quality wine

Alcoholic fermentation using no Saccharomyces wine is an effective means of modulating wine aroma. This study investigated the impact of coinoculating Torulaspora delbruecki with two Saccharomyces cerevisiae commercial yeast (QA23, Lallemand; Red Fruit, Sepsa-Enartis) on enological quality parameters, volatile composition and sensory analysis. The following assays were performed on Tempranillo variety: Saccharomyces QA23 (CTQA), Saccharomyces Red Fruit (CTRF), coinoculated T. delbrueckii + S.cerevisiae QA23 (CIQA) and coinoculated T. delbrueckii + S.cerevisiae (CIRF).

Read More

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

Read More

The state of the climate

The climate has warmed over the past century or more bringing about changes in numerous aspects in both earth and human systems

Read More

History of inorganic and isotopic signatures in Champagne over the last century: lessons

The notion of «terroir» refers to the link between the composition, quality and taste of a wine, on the one hand, and its place of origin, on the other. It involves, among other things, the signature of soil elements, as well as the influence of climatic conditions and plant material used. The composition of the wine is also influenced by the winemaking, storage and bottling processes. We were lucky enough to have a time series of the same champagne, from the end of the first world war to the present. On this exceptional time series, we followed, with the most advanced methods, all the elemental signatures by isotopic multi-dilution, the evolution of the isotopic ratios of heavy elements with very high precision of Sr, Pb, B and Cu.

Read More