terclim by ICS banner
IVES 9 IVES Conference Series 9 From soil to canopy, the diversity of adaptation strategies  to abiotic constraints in grapevine

From soil to canopy, the diversity of adaptation strategies  to abiotic constraints in grapevine

Abstract

Climate change is here. One of the main consequences is an increase in the frequency and severity of abiotic stresses which mostly occur in a combined manner. Grapevine, which grows in a large diversity of pedo-climatic conditions, has presumably evolved different mechanisms to allow this widespread adaptation. Harnessing the genetic diversity in these mechanisms will be central to the future of viticulture in many traditional wine growing areas. The interactions between the scion and the rootstock through grafting add an additional level of diversity and adaptive potential to explore.

At the physiological level, these mechanisms are related to processes such as root system development and functioning (water and nutrient uptake), interactions with the soil microbiome, gas exchange regulation, hydraulic properties along the soil-plant-atmosphere continuum, reserve storage, short and long distance signaling mechanisms and plasticity for some of these traits. At the molecular level, hormonal, osmotic and oxidative metabolisms are involved. Considering all together, adaptation to any constraint appears as a complex property arising from the interaction of these processes.

Based on a review of recent literature related to grapevine and other plants, and some studies performed in our own laboratory, this communication will illustrate the diversity of adaptive responses, how these responses characterize different adaptation strategies and how these strategies can be leveraged to select new genotypes for the future.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Nathalie Ollat1*, Marina de Miguel Vega1, Clément Saint Cast1, Elisa Marguerit1, Philippe Vivin1, Virginie Lauvergeat1, Cornelis van Leeuwen1, Sarah J. Cookson1, Philippe Gallusci1, Gregory A. Gambetta1

1 EGFV, University of Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, 210 chemin de Leysotte, 33883 Villenave d’Ornon

Contact the author*

Keywords

Vitis spp, hydraulic traits, microbiome, root development, signaling

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Climate change and economic challenge – strategies for vinegrowers, winemakers and wine estates

For wine areas around the world, nature and climate are becoming factors of production whose endowment becomes a stake beyond the traditional economic factors: labor, capital, land. They strongly influence agricultural and environmental conditions for production.

Aceto Balsamico Tradizionale di Modena” PDO authenticity: detection of caramel-containing vinegar by HS-GC-IMS

Balsamic vinegars of Modena (Italy), namely Aceto Balsamico di Modena PGI (AB PGI) and Aceto Balsamico Tradizionale di Modena PDO (ABT PDO) are among the most important geographical indication products for Italy. ABT PDO, despite its very limited production, is recognized as one of the most representative Italian artisan gastronomic products, and it is known and commercialized all around the world. The economic value of ABT PDO (“affinato” and “extra-vecchio” types, depending on the aging), prepared following a traditional way and aged for many years in a set of barrels (transferring a certain amount of vinegar from one cask to another in a decreasing “topping up” procedure) is great, when compared to AB industrially prepared with caramel. AB PGI is certainly the most widespread industrial-type vinegar in the world, deriving from low-temperature condensed grape must (or cooked must) mixed with wine vinegar, obtaining balsamic vinegars with a caramel-like taste. Depending on its economic value, ABT PDO is often object of fraud, requiring to fight counterfeit products and imitations.

Impact of aspects of the polysaccharide structure of mannoproteins on their interactions with Enological Tannins

Mannoproteins (MPs) with different structure of their polysaccharide part (branching, substitutions, …) were used to better understand the impact of characteristics of the usual structure of MPs when interacting with Grape Seed Tannins (ST). 

An Ag+ SPE method combined with Deans’ switch heart-cutting MDGC–MS/Olfactometry approach for identifying unknown volatile thiols in wine

Wine aroma is a crucial quality criterion. A multitude of volatile compounds have been identified and correlated to the aroma attributes perceived in wine.

Pure wine vs natural wine

S’il n’existe pas de réglementation officielle, la démarche des vins naturels prône un retour aux pratiques dites ancestrales préconisant notamment un mode d’élaboration des vins utilisant le moins d’intrants possible. Le seul autorisé reste l’anhydride sulfureux (SO2) à des doses quatre à cinq fois moins importantes que pour les vins dits conventionnels. Ce désir de renouer avec