terclim by ICS banner
IVES 9 IVES Conference Series 9 Identifying physiological and genetic bases of grapevine adaptation to climate change with maintained quality: Genome diversity as a driver for phenotypic plasticity  (‘PlastiVigne’ project)

Identifying physiological and genetic bases of grapevine adaptation to climate change with maintained quality: Genome diversity as a driver for phenotypic plasticity  (‘PlastiVigne’ project)

Abstract

In the face of climate change, new grapevine varieties will have to show an adaptive  phenotypic plasticity to maintain production with erratic water resources, and still ensure the quality of the final product. Their selection requires a better knowledge of the genetic basis of those traits and of the elementary processes involved in their variability. ‘PlastiVigne’, an emblematic project of the Vinid’Occ key challenge, funded by the Occitanie Region (France), tackles this issue with innovative genomic and physiological tools implemented on a unique panel of grape genetic resources representing the genetic diversity of Vitis vinifera. A graph-pangenome is developed from a representative set of high-quality genomes to study the extent and impact of structural genome variations and chromosomal rearrangements in the rapid adaptation capacity of grapevine. We will characterize structural variants potentially related to differential expression or alternative spicing of candidate genes for stress tolerance in individual grape berries. Markers derived from structural variants mapped on the pangenome, as well as new sets of SNP markers, will allow the identification of genomic regions associated to leaf water and carbon balance under several water stress regimes, its  plasticity, adaptation traits like phenology, genomic vulnerability, and to some traits related to the aromatic potential of grape berries. They represent new tools for grape breeding. More detailed functional analysis of leaf and berry phenotypic plasticity in response to water deficit will be then conducted, on a subset of contrasted varieties. We will present the project strategy and highlight a few preliminary results.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Dominique This 1, Roberto Bacilieri1, Eva Coindre1,4, Olivia di Valentin2, Baptiste Pierre1, Flora Tavernier1, Thomas Baerenzung dit Baron 3, Gautier Sarah1, Vincent Segura 1, Agnès Doligez1, Charles Romieu1, Thierry Lacombe1, Sylvain Santoni1, Christine Tollon-Cordet1, Audrey Weber1, Aude Coupel-Ledru 4, Thierry Simonneau4, Benoit Pallas4, Gaelle Rolland4, Stéphane Berthezène4, Romain Boulord4, Julien Pirrello2, Farid Regad2, Olivier Geffroy 3, Olivier Rodrigues3, Aurélie Roland5, Somaya Sachot5, Nicolas Saurin6, Emmanuelle Garcia-Adrados6, Cécile Marchal7, Sandrine Dedet7, Anne Mocoeur7, Alban Jacques3, Patrice This1*

1 AGAP Institute, Univ Montpellier – CIRAD – INRAE, Institut Agro, F-34398 Montpellier, France
2 LRSV,  Université de Toulouse – INP – Purpan, 31076 Toulouse, France
3 PPGV, Université de Toulouse -, INP – Purpan, 31076 Toulouse, France
4 LEPSE, Univ Montpellier – INRAE – Institut Agro, Montpellier, France
5 SPO, INRAE – Institut Agro -University Montpellier, 34060 Montpellier, France
6 Domaine de Pech Rouge, Univ Montpellier – INRAE, F-11430 Gruissan, France
7 Domaine de Vassal, INRAe, route de Sète, 34340 Marseillan, France

Contact the author*

Keywords

Vitis vinifera, plasticity, pangenome, water/carbon balance, aroma

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

IMPACT OF CLIMATIC ZONES ON THE AROMATIC PROFILE OF CORVINA WINES IN THE VALPOLICELLA REGION

In Italy, in the past two decades, the rate of temperature increases (0.0369 °C per year) was slightly higher compared to the world average (0.0313 °C per year). It has also been indicated that the number and intensity of heat waves have increased considerably in the last decades. (IEA, 2022). Viticultural zones can be classified with climatic indexes. Huglin’s index (HI) considers the temperature in a definite area and has been considered as reliable to evaluate the thermal suitability for winegrape production (Zhang et al., 2023).

Read More

The potential of new selection and indigenous grape varieties for sparkling wine production

In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements.

Read More

Comparing the chemical and sensory consequences of grapevine smoke exposure in grapes and wine from different cultivars and different wine regions in Australia

Aim: This study aimed to benchmark the chemical and sensory consequences of grapevine exposure to smoke, by comparing: (i) the concentration of volatile phenols and volatile phenol glycosides in control and smoke-affected grapes from different cultivars and different wine regions; and (ii) the chemical and sensory profiles of wines made from control and smoke-affected grapes, from different cultivars.  

Read More

Partial dealcoholisation of red wine by reverse osmosis-evaporative perstraction: impact on wine composition

Around the world, the alcohol content of wine has been steadily increasing; partly as a consequence of climate change, but also due to improvements in viticultural management practices and winemaking techniques [1,2]. Concurrently, market demand for wines with lower alcohol levels has increased as consumers seek to reduce alcohol intake for social and/or health reasons [3]. As such, there is increasing demand for both innovative methods that allow winemakers to produce ‘reduced alcohol wines’ (RAW) and a better understanding of the impact of such methods on the composition of RAW. This study therefore aimed to investigate compositional changes in two red wines resulting from partial alcohol removal following treatment by one such method, involving a combination of reverse osmosis and evaporative perstraction (RO-EP).

Read More

What does the concept of natural wine evoke in the minds and senses of tasters? Effect of the level of expertise.

In this video recording of the IVES science meeting 2025, Jordi Ballester (Centre des sciences du goût et de l’alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne-Franche-Comté, Dijon, France) and María-Pilar Sáenz-Navajas (Instituto de Ciencias de la Vid y el Vino (ICVV) (CSIC-UR-GR), La Rioja, Spain) speak about the concept of natural wine. This presentation is based on an original article accessible for free on OENO One.

Read More