terclim by ICS banner
IVES 9 IVES Conference Series 9 Chemical activation of ABA signaling in grapevine through ABA receptor agonists

Chemical activation of ABA signaling in grapevine through ABA receptor agonists

Abstract

Grapevine (Vitis vinifera) and its derived products, in terms of cultivated area and economic volume, constitute the most relevant fruit crop in the world (7.5 million cultivated hectares). In the current context of climate change, the wine sector faces unprecedented challenges to satisfy a growing demand for wines of greater quality through sustainable viticulture. Global warming threatens quality wine production in Mediterranean wine regions in particular. The increase in heatwaves and drought episodes accelerate the vine phenology and alter the ripening and composition of grapes and wine. Extreme abiotic stress episodes compromise grape production and plant survival, intensifying the pressure on the use of limited resources like water. Abscisic acid (ABA) is an important hormone in the ripening of certain fruits and in plant response to abiotic stress. The application of ABA may be an appropriate strategy to facilitate the vine’s adaptations to stress, modulating the production and quality of grapes. Several studies have shown that ABA initiates and regulates ripening in non-climacteric berries such as grapes. One of the ABA’s roles is increasing the production of anthocyanin. There is an emerging field for the development of molecules that act as ABA receptor agonists but have a longer half-life. These agonists are small molecules that can modulate ABA signaling in a timely, dynamic, and exogenous manner. We explored the use of ABA receptor agonists (iSB09 and AMF4) in grapevine cultivars (Bobal and Tempranillo) to induce ABA-like responses that might benefit plant adaptation to drought or grape composition.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Mar Bono1, Raul Ferrer-Gallego2, Alicia Pou3, Pablo Carbonell-Bejerano3, Leonor Deis2, Jose Miguel Martinez-Zapater3, Diego S. Intrigliolo2 and Pedro L. Rodriguez*1

1 Instituto de Biología Molecular y Celular de Plantas (IBMCP), Consejo Superior de Investigaciones Científicas-Universidad Politécnica de Valencia, ES-46022 Valencia
2 Centro de Investigaciones sobre Desertificación (CIDE), Consejo Superior de Investigaciones Científicas-Universitat de València-Generalitat Valenciana, ES-46113 Moncada (Valencia)
3 Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Ctra. Burgos Km. 6, 26007 Logroño

Contact the author*

Keywords

abscisic acid, ABA receptor, agonist, abiotic stress, Bobal-Tempranillo

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Cumulative effect (6 years) of deficit irrigation in two important cultivars of Douro region, Portugal

Numerous studies have demonstrated the importance of irrigation in improving the grape yield and quality in areas with arid and semiarid climates, particularly in the context of ongoing climate changes. However, the introduction of irrigation in vineyards of the Mediterranean basin is a matter of debate, in particular in those of the Douro Demarcated Region (DDR), due to the limited number of available studies in this region. The present study aimed to evaluate how different irrigation deficits for 6 years would influence production and must quality in Touriga Francesa (TF) and Touriga Nacional (TN) varieties.

Read More

Brettanomyces bruxellensis, born to live

The wine spoilage yeast Brettanomyces bruxellensis can be found at several steps in the winemaking process due to its resistance to multiple stress conditions. Among the resistance strategies, one could be the formation of biofilm, a lifestyle known to enhance persistence of microorganisms. In this study, we propose to characterize biofilm of B. bruxellensis in wine, especially through several microscopic analyses.

Read More

Waste valorization in winery and distillery industry by producing biofertilizers and organic amendments

The winery and distilling spirits industry generate a remarkable amount of by-products and wasted, that are not properly managed, posing socioeconomic problems and environmental risks, due to its seasonal and polluting characteristics.

Read More

Mousy off-flavor detection: a rapid LCMS/MS method

These days, consumers are interested in food products linked to the environment and the concept of naturalness. They prefer “free” products, such as those with no pesticide residues or no added sulfur dioxide (so2) in wines. In fact, so2 is the most widely used preservative in winemaking, as it has multiple properties at low cost: it is antioxidant, antioxidasic and antimicrobial.

Read More

DEVELOPMENT OF DISTILLATION SENSORS FOR SPIRIT BEVERAGES PRODUCTION MONITORING BASED ON IMPEDANCE SPECTROSCOPY MEASUREMENT AND PARTIAL LEAST SQUARES REGRESSION (PLS-R)

During spirit beverages production, the distillate is divided in three parts: the head, the heart, and the tail. Acetaldehyde and ethanol are two key markers which allow the correct separation of distillate. Being toxic, the elimination of the head part, which contains high concentration of acetaldehyde, is crucial to guarantee the consumer’s health and security. Plus, the tail should be separated from the heart based on ethanol concentration.

Read More