terclim by ICS banner
IVES 9 IVES Conference Series 9 Hormonal and associated metabolic changes in susceptible harvest-ripe grapes under asymptomatic and symptomatic Esca disease

Hormonal and associated metabolic changes in susceptible harvest-ripe grapes under asymptomatic and symptomatic Esca disease

Abstract

Esca complex is a disease affecting grapevine trunks, characterized by the colonization of the wood by xylem-residing fungi (Phaeomoniella chlamydosporaPhaeoacremonium minimum and Fomitiporia mediterranea), and posing significant risks to vineyard longevity since no efficient treatment is available. Despite its prevalence, the mechanisms beyond symptomatic manifestations like interveinal chlorosis and leaf necrosis remain unclear. Preliminary findings indicated a more pronounced metabolic reprogramming in fruits compared to vegetative organs and a putative impact on wine quality by using fruits from symptomatic grapevines. Here, we conducted metabolic profiling and untargeted/ targeted metabolomics to gather more insights into the molecular and biochemical mechanisms responsible for the onset of symptoms. Ultra-High Performance Liquid Chromatography (UHPLC-qTOF-MS/MS), Gas Chromatograph-Quadrupole Time of Flight Mass Spectrometry (GC-qTOF-MS/MS), and Liquid Cromatography (LC-MS/MS) enabled the identification of putative markers of symptomatology regarding hormonal regulation, primary and secondary metabolisms. Abscisic acid, jasmonates, and specific amino acids and sugars decrease in harvest-stage fruits from symptomatic grapevines, in contrast with the accumulation of a wide variety of phenylpropanoids (e.g., procyanidin B1, caftaric acid, resveratrol) among others. Secondary metabolism was more strongly remodelled indicating a partitioning of carbon allocated to defence-related metabolism. RNA extraction and sequencing are being conducted to integrate these metabolic results with molecular data. This study may contribute to developing a model regarding the development of Esca symptoms in an attempt to mitigate the worldwide impact of this complex disease.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Rute Amaro1*, Rita Pacheco2,3, Carla António4, Cecília Rego5, Lisete Sousa6, Paula Lopes1,7, Axel Mithöfer8, Ana Margarida Fortes1

1 BioISI – Biosystems and Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Campo Grande, 1749-016 Lisboa, Portugal
2 Department of Chemical Engineering, ISEL—Instituto Superior de Engenharia de Lisboa, Rua Conselheiro Emídio Navarro, 1, 1959-007 Lisboa, Portugal
3 Centro de Química Estrutural, Institute of Molecular Sciences, Universidade de Lisboa, 1749-016 Lisboa, Portugal
4 Forest Research Centre (CEF), School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
5 LEAF – Linking Landscape, Environment, Agriculture and Food (LEAF), School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
6 Departamento de Estatística e Investigação Operacional e Centro de Estatística e Aplicações, Faculdade de Ciências, Universidade de Lisboa, Lisbon, Portugal
7 DNA & RNA Sensing Lab, University of Trás-os-Montes e Alto Douro, Department of Genetics and Biotechnology, School of Life Science and Environment, Vila Real, Portugal
8 Research Group Plant Defense Physiology, Max Planck Institute for Chemical Ecology, 07745 Jena, Germany

Contact the author*

Keywords

Esca disease, Hormonal profiling, Primary metabolism, Phenylpropanoid pathways, RNA sequencing

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Chemical systems behind wine aroma perception: overview, genesis and evolution

This talk presents a revision of our knowledge and understanding of the role played by the different aroma chemicals in the positive aroma attributes of wine. A systematic approach to classifying the different aroma chemicals of wine is presented .

Enhancing sustainability in viticulture through digital technologies: A case study from Smyrnakis winery

The integration of digital technologies in vineyard management offers substantial opportunities for enhancing sustainability, efficiency, and grape quality.

Interactions « Terroir x Vigne » : facteurs de maîtrise du micro-environnement et de la physiologie de la plante en rapport avec le niveau de maturité et les éléments de typicité

Le vigneron européen est de plus en plus à la recherche de la valorisation de son terroir par la personnalisation de la typicité de ses produits. Dans ce contexte, il est apparu depuis longtemps que la part des facteurs technologiques ou humains est d’une importance capitale face aux conditions de l’envirormement naturel. Le terroir se construit plus qu’il ne se subit.

FIRST APPLICATION OF LACHANCEA THERMOTOLERANS IN THE FERMENTATION OF “VINO SANTO” AS BIOLOGICHAL ACIDIFIER.

The exploitation of secondary metabolic pathways of non-Saccharomyces yeasts is a promising approach to protect traditional wines from the ongoing climate change, which can alter their peculiar features by modifying the chemical composition of grape musts. In this regard, an interesting example is the sequential inoculum of Lachancea thermotolerans and Saccharomyces. Cerevisiae. The aim of the sequential inoculum is to increase titratable acidity by lactic acid accumulation, to lower pH and to reduce the alcohol and acetic acid content in wine.

Maturation of Agiorgitiko (Vitis vinifera) red wine on its wine lees: Impact on its phenolic composition

Maturation of wine on lees (often referred as sur lie) is a common practice applied by many winemakers around the world. In the past this method was applied mainly on white and/or sparkling wine production but recently also to red wine production. In our experiment, we matured red wine on wine lees of two origins: a) Light wine lees, collected after the completion of the alcoholic fermentation, b) Heavy lees, collected after the completion of the malolactic fermentation. The lees were free of off-odors and were added in the red wine in percentage 3% and 8%, simulating common winemaking addition. The maturation lasted in total six months and samples were collected for analysis after one, three and six months. During storage the lees were stirred.