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…

How to improve the mouthfeel of wines obtained by excessive tannin extraction

Red wines felt as astringent and bitter generally show high content of tannins due to grape phenolic compounds’ extraction in the maceration process. Among different enological practices, mannoproteins have been shown to improve the mouthfeel of red wines (1) and the color (2,3). In this work, we evaluated the effect of mannoproteins on the mouthfeel profile of Sangiovese wines obtained by excessive tannin extraction.

Read More

Prise en compte et mutations de l’acidité volatile au XXe siècle : les évolutions règlementaires, scientifiques et qualitatives d’un composé du vin au regard de l’histoire

Les composés actifs du vin ont, jusqu’ici, peu fait l’objet d’études sur le temps long. Le développement de l’œnologie, de l’analyse des vins et, de manière concomitante, l’essor des règlementations vinicoles au XXe siècle révèlent pourtant au grand jour le poids de ces composés et leurs évolutions. Dans cette communication, nous souhaitons montrer comment l’acidité volatile des vins,

Read More

Ceramic imprint in wine: influence of hydraulic ratio on ceramic dissolution and wine pH in amphorae systems

This interaction is primarily due to an acidic attack on the ceramic by the wine. It results in (1) the dissolution of the ceramic into the wine and the release of a wide variety of elements; and (2) an increase of the wine pH. The extent of these effects depends on the mineralogical and chemical composition of the ceramic, as well as the hydraulic ratio of the ceramic-wine system (the term hydraulic ratio (ρ) defines here the volume of wine over the surface area of the ceramic in contact with the wine).

Read More

Polyclonal selection in ancient grapevine varieties: genetic gains and stability across environments

Conserving and exploiting intra-varietal diversity in ancient grapevine varieties is essential to secure their future use whilst preserving the genetic heritage of historical winegrowing regions.

Read More

Role of anthocyanins and copigmentation in flavonol solubility in red wines 

Over the last years, due to climate change, several red wines, such as the Sangiovese wines, have been often subjected to loss of clarity due to the formation of deposits of fine needle-shaped crystals. This phenomenon turned out to be due to an excess of quercetin (Q) and its glycosides (Q-Gs) in wines. These compounds are synthesized to a large extent when grapes are excessively exposed to UVB radiations in vineyards[1]. Unfortunately, it is not easy to predict the degree of Q precipitation because its solubility strongly depends on the wine and matrix composition[2].

Read More