terclim by ICS banner
IVES 9 IVES Conference Series 9 Freeze-thaw temperature oscillations promote increased differential gene expression during grapevine bud dormancy

Freeze-thaw temperature oscillations promote increased differential gene expression during grapevine bud dormancy

Abstract

In northern cold climate conditions, chilling requirement fulfillment in dormant grapevine buds is slowed or stopped by subzero temperatures impacting the transcriptional processes needed to complete chilling requirement. Cabernet Franc and Reisling in Geneva, NY were used to determine the impact of natural oscillating temperatures on grapevine bud transcriptional activity during light and dark periods of a two-week period in January with fluctuating diurnal winter temperatures. Cabernet Franc and Reisling bud samples were collected at 32 time points during the natural vineyard temperature cycle at 6:00 (dark), 14:00 (light) and 18:00 (dark) hours) to monitor gene expression in consecutive freezing and non-freezing temperature oscillations. Genotype, light and dark, and temperature oscillations conditions were explored. Four distinct conditions were analyzed 1) genotype difference with constant light/dark temperature conditions; 2) light vs dark with similar temperature conditions; 3) buds in light (14:00) at >0C vs <0C; 4) buds in dark (6:00 or 18:00) at >0C vs <0C; 4). Principal components analysis indicated that genotype accounted for 66% of variance and there were 1,916 and 1,559 differentially expressed genes (DEG) up and down regulated respectively, in Reisling relative to Cabernet Franc. A greater number of DEG were identified for light relative to dark samples (14:00 vs 6:00 or 18:00) and samples collected at temperatures >0C vs <0C. Gene pathway analysis showed significant positive enrichment in hormone signaling and secondary metabolite pathways in both genotypes in the >0C relative <0C temperature conditions indicating transient temperature changes enhance the metabolic activity of dormant buds.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Prakriti Sharma1, Jason P. Londo2, Anne Fennell1

1 South Dakota State University, Brookings, SD, USA
2 Cornell University, Geneva, NY, USA

Contact the author*

Keywords

bud dormancy, freeze, chilling fulfilment

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Study of the vine performance and the wine composition of Tannat on the terroir of Colonia del Sacramento – Uruguay

Grape-growing terroirs were defined according to the method proposed by Falcetti and Asselin (1996) near of Colonia de Sacramento, a city of Uruguay situated on the left of the “Rio de la Plata”.

The Pampa and the vineyard: gaucho´s natural and symbolic aspects in the identity´s constitution of “Vinhos da Campanha”’s terroir – RS/Brasil

The wine region of “Vinhos da Campanha” is located in southern Brazil, on the Uruguay borderline. The colonization’s process in the region was characterized by territorial disputes between Portuguese

The current state and prospects for the development of viticulture and winemaking in Greece

Viticulture in Greece is the oldest, but in recent years there has been a reduction of areas intended for the production of wine products. The article contains data on viticulture in Greece. Over time, the land of Greek vineyards is fluctuating. There is a trend towards a decrease in areas in connection with the quota of products from the EU.

Effect of bleaching with different agents on protein hydrolysate characteristics

High temperatures can reduce the phenolic content of grapes, especially anthocyanins and copigments involved in colour stabilisation of red wines [1]. This could make it difficult to maintain stable colour during storage [2].

Application of non-Saccharomyces yeasts in peculiar winemaking, sparkling and sweet wines: biological acidification, prise de mousse, aroma profile. Two cases of study

In this video recording of the IVES science meeting 2025, Raffaele Guzzon (Fondazione Edmund Mach, Centro di Trasferimento Tecnologico, San Michele all’Adige (TN), Italy) speaks about the application of non-Saccharomyces yeasts in peculiar winemaking, sparkling and sweet wines (biological acidification, prise de mousse, aroma profile). This presentation is based on an original article accessible for free on OENO One.