terclim by ICS banner
IVES 9 IVES Conference Series 9 Veraison as determinant for wine quality and its potential for climate adapted breeding

Veraison as determinant for wine quality and its potential for climate adapted breeding

Abstract

The evaluation of new grapevine genotypes regarding their potential to produce high quality wines is the time limiting factor in the process of grapevine breeding. Hence, the development of quality-related markers useable in marker-assisted selection (MAS) as well as in prediction models for this bottleneck trait will tremendously enhance breeding efficiency. In extensive studies a training set of a segregating white wine F1 population (150 F1 genotypes = POP150; `Calardis Musqué´ x `Villard Blanc´) was deeply phenotyped and genotyped for model development and QTL analysis.

The high variance in ripening time within this population was identified as major factor influencing the quality potential of the individual genotypes. This is mainly induced by the early veraison locus Ver1 on chromosome 16 genetically inherited by ‘Calardis Musqué’. Ver1 could be traced back to the early ripening ‘Pinot Noir’ (PN) clone ‘Pinot Precoce Noir’ (PPN). Many important quality attributes of the population were directly affected, especially sugars, organic acids, pH value and key aroma compounds. For some of these constituents the Ver1 locus shows the highest genetic impact in QTL analysis. Understanding the genetic base of ripening and the subsequently resulting effects on quality offers breeders knowledge and helpful tools for the early and efficient selection of genotypes carrying hidden (at least until the first full yield) potential for quality oriented climate-adaption. Furthermore, it enables the implementation of additional selection criteria in marker-assisted selection (MAS), when stacking of resistance loci is no longer the limiting factor in seedling production.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Tom Heinekamp1, Franco Röckel1, Maria Maglione1, Lena Frenzke2, Torsten Wenke2, Jochen Vestner3, Stefan Wanke2, Ulrich Fischer3, Reinhard Töpfer1, and Florian Schwander1*

1Institute for Grapevine Breeding Geilweilerhof, Julius Kühn-Institut, Siebeldingen, Germany
2Technische Universität Dresden, Institut für Botanik, Dresden, Germany
3Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology, Breitenweg 71, Neustadt an der Weinstraße, Germany

Contact the author*

Keywords

climate change, wine quality, cool climate viticulture, marker development

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

The Australian geographical indication process

The first white settlers arrived in Australia in 1788 and brought grape vine cuttings with them. As migration to Australia continued to grow during the XIX Century more and more vine cuttings, viticulturists and winemakers from Britain, France, Germany, ltaly, Switzerland and Yugoslavia founded their businesses.

Read More

Sensitivity of vis‐nir spectral indices to detect nitrogen deficiency and canopy function in cv. Barbera (Vitis vinifera L.) Grapevines

Precision nutrient management in viticulture can be addressed on the basis of a spatial characterization of within‐vineyard vine

Read More

Methodological approach to zoning

An appellation or geographic indication should be based on the terroir concept in order to ensure its integrity. The delimitation of viticultural terroirs must include two consecutive or parallel steps, namely (a) the characterisation of the environment and identification of homogenous environmental units (basic terroir units, natural terroir units) taking all natural factors into account, as well as (b) the characterisation of the viticultural and oenological potential of these units over time.

Read More

A climatic characterisation of the sub-Appellations in the Niagara Peninsula wine region

This study used climatic and topographic data to characterize the sub-appellations that have been recently delineated in the Niagara Peninsula viticulture area in order to assess their potential for ripening early to late season Vitis vinifera varieties. No major differences were found in the ripening-period mean temperatures, but major differences in the diurnal temperature ranges were observed.

Read More

Varietal differences between Shiraz and Cabernet sauvignon wines revealed by yeast metabolism

This study investigated if compositional differences between Shiraz and Cabernet Sauvignon grape varieties could influence the production of yeast-derived compounds. This work was based on the analysis of 40 experimental red wines made in triplicate fermentations from grapes harvested from two consecutive vintages in New South Wales (Australia). Grapes were picked at three maturity stages using berry sugar accumulation as physiological indicator, from nine commercial vineyards located in three different climatic regions (temperate, temperate-warm and warm-hot). A range of 30 yeast-derived wine volatiles including esters and alcohols were quantified by HS/SPME-GC/MS. Ammonia, amino-acids and lipids were analysed in the corresponding grapes. The juice total soluble solids (°Brix) in addition to the wine alcohol and residual sugar levels were also measured. The influence of grape maturity on wine ester composition was also variety dependent, particularly for higher alcohol acetate and ethyl ester of branched acids. This study highlights that varietal differences observed in Shiraz and Cabernet Sauvignon wines involve fermentation-derived compounds irrespective of the site (soil, climate, viticultural practices).

Read More