terclim by ICS banner
IVES 9 IVES Conference Series 9 Characterization of the adaptive mechanisms of grapevine rootstocks to iron deficiency induced by lime stress

Characterization of the adaptive mechanisms of grapevine rootstocks to iron deficiency induced by lime stress

Abstract

Iron (Fe) deficiency is one of the important nutritional disorders for grapevine growing in alkaline and calcareous soils. Although Fe is an abundant element in soil, several factors limiting its availability, particularly the high levels of calcium carbonate or bicarbonate in soil, leading to a remarkable reduction in grapevine growth and productivity. The use of Fe chlorosis-tolerant rootstocks seems to be a cost-effective and efficient way to maintain Fe balance. Morphological and physiological changes occur in plants to cope with low Fe availability, including enhancement of ferric chelate reductase activity and altering root system by increasing lateral roots and root hairs. However, the mechanisms underlying these responses grapevine rootstocks are still unclear. Our study aimed to decipher the physiological and molecular mechanisms to prevent iron deficiency chlorosis under high lime conditions of different tolerant rootstocks. Our results confirmed different responses related to rootstock genotype (Fercal, 3309C) in root biomass, ferric chelate reductase activity and organic acid contents depending on direct (-Fe) or indirect (+Fe+BiC) Fe deficiency. Currently expression studies are performed to conclude on Fe uptake, transport and relocation, including their regulation signals e.g. transcription factors and phytohormones. Findings of this study will contribute to our knowledge on rootstock traits and optimize our strategy for vine nutrition.  

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Sarhan Khalil1, Arianna Lodovici2, Rebeka Strah3, Astrid Forneck1, Laura Zanin2, Nicola Tomasi2, Maruša Pompe Novak3, Michaela Griesser*1

1 University of Natural Resources and Life Sciences, Vienna (BOKU), Institute of Viticulture and Pomology, Austria
2 University of Udine, Department of Agricultural, Food, Environmental and Animal Sciences, Italy
3 National Institute of Biology, Department of Biotechnology and Systems Biology, Slovenia

Contact the author*

Keywords

Fe deficiency, Chlorosis, Bicarbonate, Ferric chelate reductase, RNA-seq

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

REVEALING THE ORIGIN OF BORDEAUX WINES WITH RAW 1D-CHROMATOGRAMS

Understanding the composition of wine and how it is influenced by climate or wine-making practices is a challenging issue. Two approaches are typically used to explore this issue. The first approach uses chemical
fingerprints, which require advanced tools such as high-resolution mass spectrometry and multidimensional chromatography. The second approach is the targeted method, which relies on the widely available 1-D GC/MS, but involves integrating the areas under a few peaks which ends up using only a small fraction of the chromatogram.

Read More

Application of remote and proximal sensors for precision vineyard management in Valpolicella

The integration of sensor systems in viticulture is significantly improving vineyard management by enabling faster, comprehensive crop data collection across the entire vineyard, supporting more informed viticultural decision-making, and as a result promoting sustainability.

Read More

Influence of nitrogen source on expression of genes involved in aroma production in Saccharomyces uvarum

Saccharomyces uvarum has interesting properties that can be exploited for the production of fermented beverages. Particularly, the cryotolerance and capacity to produce high amounts of volatile compounds offers new opportunities for the wine industry.

Read More

Differences in metabolism among species and hybrids of the genus Saccharomyces during wine fermentation unveiled by multi-omic analysis 

Yeast species S. cerevisiae, S. uvarum, S. kudriavzevii and their hybrids present clear metabolic differences, even when we compared S. cerevisiae wine versus wild strain. These species and hybrids produced significantly higher amounts of glycerol, organic acids, 2,3-butanediol, and 2-phenyl ethanol and a reduction of the ethanol yield, properties very interesting in the sector to deal with climate change effects. To understand the existing differences, we have used several omics techniques to analyze the dynamics of the (intra- and extracellular) metabolomes and/or transcriptomes of representative strains of S. cerevisiae, S. uvarum, S. kudriavzevii, and hybrids.

Read More

Yeast mannoprotein characterization and their effect on Oenococcus oeni and malolactic fermentation

Mannoproteins are released at the end of alcoholic fermentation due to yeast autolysis [1]. It has been described a positive effect of these molecules on lactic acid bacteria growth [2]. The main objective of this work was the characterization of different mannoproteins extracted from active dry yeast (ADY) and the assessment of their effect on Oenococcus oeni and malolactic fermentation (MLF).

Read More