terclim by ICS banner
IVES 9 IVES Conference Series 9 Altered lignans accumulation in a somatic variant of Tempranillo with increased extractability of polyphenols during winemaking

Altered lignans accumulation in a somatic variant of Tempranillo with increased extractability of polyphenols during winemaking

Abstract

Vegetative propagation of grapevines can generate spontaneous somatic variations, providing a valuable source for cultivar improvement. In this context, natural variation in the composition of phenolic compounds in grapevine berries and seeds stands as a pivotal factor in crafting wines with diverse oenological profiles from the same cultivar. To deepen on the understanding of the physiological and genetic mechanisms driving somatic variation in grape phenolics, here we characterized a somatic variant from Tempranillo Tinto, the clone VN21, that exhibits an intense reduced berry skin cuticle and increased extractability of phenolic compounds during wine fermentation. Furthermore, VN21 seeds exhibit anomalous development characterized by diminished lignification, substantial anthocyanin accumulation, and an inherent inability to germinate.

Transcriptomic analysis identified alterations in the phenylpropanoid biosynthesis pathway, outstanding the down-regulation of a secoisolariciresinol dehydrogenase and the up-regulation of a pinorenisol-lariciresinol reductase genes in the berry skin of VN21 compared to the reference Tempranillo Tinto clone RJ43 at veraison stage. These genes encode enzymes in the lignans branch of the phenylpropanoids pathway that are compounds that can potentially reduce the risk of certain cancers and cardiovascular diseases. Ultra-performance liquid chromatography (UPHLC) analysis in both berry skin and seed confirmed a distinct phenylpropanoid accumulation pattern between VN21 and RJ43, with an overall reduction in the accumulation of lignan compounds in VN21.

The results obtained not only contribute to understand grapevine berry development and phenolic composition but also present opportunities for targeted breeding strategies aimed at enhancing desirable traits for wine production.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Yolanda Ferradás1,2*, Carolina Royo1, Silvia Yuste1, Pablo Carbonell-Bejerano1, Nuria Mauri1,3, Javier Ibáñez1, María José Motilva1, José Miguel Martínez-Zapater1

1 Instituto de Ciencias de la Vid y del Vino, Finca La Grajera, Ctra. De Burgos Km. 6, 26007 Logroño, Spain
2 Current address: Facultade de Bioloxía, Universidade de Santiago de Compostela, 15872 Santiago de Compostela, Spain
3 Current address: Centre for Research in Agricultural Genomics (CSIC-IRTA-UAB-UB), Cerdanyola del Vallès, Barcelona, Spain

Contact the author*

Keywords

somatic variation, lignans, berry color, UPHLC, RNA-seq

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Fermentation Products, Degradation Parameters, (Poly)Phenols And Potassium Content In Tokaji Aszú Winemaking

The historic Tokaj Wine Region in northeast Hungary, a UNESCO World Heritage region since 2002, encompasses 5,500 ha vineyards. Produced from “noble rot” grapes, Tokaji Aszú is known as one of the oldest botrytized wines all over the world. Special microclimatic conditions (due to Bodrog and Tisza rivers, Indian summer), soil conditions (clay, loess on volcanic bedrock) and grape

Read More

Effect of different winemaking techniques and grape variety on chemo-sensory parameters of white wines

AIM: Study the chemical and sensory parameters of fifty commercial white wines elaborated with different techniques (fermented in oak barrel and aged on lees (FB+AL); aged on lees (AL); and without aging (WA)) and different grape varieties (Verdejo, Sauvignon blanc and Godello).

Read More

Characterization of commercial enological tannins and its effect on human saliva diffusion

Commercial oenological tannins (TECs) are widely used in the wine industry. TECs are rich in condensed tannins, hydrolyzable tannins or a mixture of both. Wine grapes are a important source of proanthocyanidins or condensed tannins while oak wood possess a high concentration of hydrolyzable tannins (Obreque-Slier et al., 2009). TECs contribute with the antioxidant capacity of wine, catalyze oxide-reduction reactions and participate in the removal of sulfur compounds and metals.

Read More

Determination of Aroma Compounds in Grape Mash under Conditions of Tasting by On-line Near-Infrared Spectroscopy

The production of high-quality wines requires the use of high-quality grapes. Some compounds originating from grapes may negatively influence the odour and flavour of the resulting wine in their original form or as precursors for off-odours and –flavours. Therefore, a rapid evaluation of the grapes directly upon receival at the winery is advantageous. Up to now, grape aroma is mainly evaluated by tasting, however, this leads to subjective results. The use of near-infrared (NIR) spectroscopy allows a rapid, objective and destruction-free analysis without previous sample preparation. Moreover, the measurement can be integrated into an existing process without additional sampling.

Read More

Investigation of the biostimulant activity of naringenin on anthocyanins biosynthesis: from an explanatory transcriptomic approach on Gamay callus towards a future vineyard application

Context and purpose of the study. Anthocyanins are essential phenolic compounds in red wine, contributing significantly to colour intensity, stability, and sensory quality.

Read More