terclim by ICS banner
IVES 9 IVES Conference Series 9 The grapevine single-berry clock, practical tools and outcomes 

The grapevine single-berry clock, practical tools and outcomes 

Abstract

The dynamic sequence of physiological events along the three-months of berry development from anthesis to ripe stage has been thoroughly investigated. Most studies were performed on average samples, taking care to crush enough fruits to fairly represent the overall trend of the future harvest. However, phenological stages like 30% caps off (EL25) highlights the asynchronous nature of this population. Consequently, softening, onset of sugar accumulation and coloration were melted by asynchrony in a developmental mumbo jumbo, until their respective timing could be clarified by single berries approaches. To alleviate any statistical bias from pooling unsynchronized fruits, we have gathered a set of approaches on single berries, including non-destructive analysis of time-lapse images, Near InfraRed Spectrometry, basic phenotyping, transcriptomics and metabolomics. In this pertinent reference system, the sugar and acid pathways noticeably accelerated and metabolic transitions were sharpened. Transcripts encoding membrane transporters abruptly switched on during either growth phases were identified, enlightening the special design and bioenergetics of the phloem unloading and vacuolar accumulation pathways, in full quantitative agreement with our new appraisal of the sugar/acidity ratio. Single berries did not depart from strict developmental paths on PCAs from transcriptomic or metabolomic data. It led to the identification of a very small set of genes differentially expressed between clones, without interfering with developmentally regulated ones. This study shows that single berry omics alleviates random noise and temporal ambiguities inherent to mixed fruits, thereby improving the accuracy of the molecular clocks to just a few days. 

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Article

Authors

Mengyao Shi1, Flora Tavernier1, Victoria Lesbats-Sichel1, Stefania Savoi2, Benoit Daviet3, Maxence Cafier3 , Philippe Hugueney4, Raymonde Baltenweck4, Christian Fournier3, Vincent Segura1,5, Laurent Torregrosa3*, and Charles Romieu1*, 5

1 UMR AGAP Institute, Montpellier University, CIRAD, INRAe, Institut Agro-Montpellier, 34398 Montpellier, France
2 Department of Agricultural, Forest and Food Sciences, Università di Torino (UniTO), 10095 Grugliasco, Italy
3 UMR LEPSE, Montpellier University, CIRAD, INRAe, Institut Agro-Montpellier, 34060 Montpellier, France
4 UMR SVQV, INRAe-Colmar, 68000 Colmar, France
5 UMT Geno-Vigne, IFV-INRAe-Institut Agro Montpeller, 34398 Montpellier, France

Contact the author*

Keywords

Vitis vinifera L., untargeted metabolites, single berry, phenology

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Delaying grapevine budbreak and/or phenological stages

In the current climatic context, with milder winters leading to earlier budburst in most wine regions, vines are exposed to the risk of spring frosts for a longer period. Depending on the year, frost can lead to yield losses of between 20 and 100 %, jeopardizing the economic survival of wine estates. In addition, by destroying young shoots, spring frosts can impact the following season’s production, by reducing the number of canes available for pruning, for example. Late pruning is one method to combat spring frosts.

Characterization of Glycosidically Bound Aroma Compounds of País cv. grapes of different Chilean zones

País grape has been estimated to arrive to Chile almost 500 years ago, being the first strain grown in this country. Traditionally, this grape has been used to mix with other varieties, to produce poor quality wines, but today is beginning to be used in the production of high quality wines. However, very little is known about the chemical characteristics of this variety. The aroma is one of the most important quality attributes of wine. Volatile compounds of this beverage may come from the grape (varietal aromas), from the fermentation process, from the ageing. The aromatic compounds are found in the grape in two forms: as free volatile compounds and as non-volatile compounds. The last ones, are aroma precursors present mainly as glycoconjugates formed by a sugar and an aglycone…

Plastic cover film on table grapes from field to cold storage

Plastic film covering is a technique largely used in viticulture to protect table grapes vines from adverse weather conditions and to reduce the negative effects of grapevine fungi disease. Plastic film composition affects solar radiation income inside the covering with effects on sunlight wavelengths in relation to different absorbance and reflectance. The interaction of selected light ranges with vines could influence grape ripening and yield and consequently influence shelf life.

StartupLab and HackaVitis: open innovation and technology transfer in the wine sector

The study analyzes a set of open innovation actions promoted by the innovation environments of the Instituto Federal do Rio Grande do Sul (IFRS), in cooperation with entities, companies in the sector and the Department of Innovation, Science and Technology of Rio Grande do Sul.

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.