terclim by ICS banner
IVES 9 IVES Conference Series 9 Genomic characterization of terpene biosynthetic genes in seven Vitis vinifera L. varieties 

Genomic characterization of terpene biosynthetic genes in seven Vitis vinifera L. varieties 

Abstract

Grapes (Vitis vinifera L.) are a fruit crop of high economic significance globally. Each grapevine cultivar is characterized by its distinctive grape aroma, affecting the wine quality. In several cultivars, the aroma is shaped by terpenoid (mono- and sesqui-terpenoids). Their profile is controlled by terpene synthases (TPS), which are part of a largely expanded gene family. How the variation in TPS copy number and sequence among cultivars determines terpenoid profiles of grapes remains largely unexplored.  We annotated TPS in the haplotypes of seven genomes (Riesling, Albariño, Fiano, Gewürztraminer, Pinot Noir, Cabernet Sauvignon, and Viognier) using BLAST, GMAP, PFAM, and phylogenetic analyses. Further, TPS expression patterns and terpenoid accumulation during berry development and ripening were characterized using RNA-Seq and SPME/GC-MS platforms, respectively.  Variation in TPS copy number exists among cultivars. Specifically, the TPS counts span a range of 251 to 150 for Riesling and Fiano, respectively, when considering combined haplotypes within each cultivar. Total terpenoid accumulation patterns throughout development were consistent among the five aromatic cultivars, marked by high concentrations in flowers, followed by a decline and subsequent rise during berry development and ripening, respectively. Conversely, non-aromatic cultivars exhibited no substantial increase in terpenoid concentration during ripening. Transcriptome and network analyses are currently employed to determine which TPS are expressed in the berry and determine the terpenoid profile of the specific cultivar.  These findings shed light on the genomic determinants of grape aroma in major cultivars, and allow future studies focused on cultivar-specific responses of terpenoid biosynthesis to environmental stresses.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Article

Authors

Malin Petersen1*, Andrea Minio2, Manon Paineau2, Dario Cantù2, Simone Diego Castellarin1

1 University of British Columbia
2 University of California Davis

Contact the author*

Keywords

aroma, grapes, transcriptomics, metabolomics, development

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Agri-photovoltaics: first experience above Riesling vines

Agri-photovoltaics (apv) describes the dual use of an agricultural area for food production and solar power generation. There are already a number of systems in operation around the world with various crops and under a wide range of different set-ups. In large parts, they still allow mechanical cultivation and other positive side effects of an APV system were observed in addition to the increase in utilization in the form of electricity and food: effects on the water balance and passive protection against extreme weather events.

Read More

Using a grape compositional model to predict harvest time and influence wine style

Linking wine composition to fruit composition is difficult due to the numerous biochemical pathways and substrate transformations that occur during fermentation

Read More

Interpreting wine aroma: from aroma volatiles to the aromatic perception

Wine contains so many odorants that all its olfaction-related perceptions are, inevitably, the result of the interaction between many odorants.

Read More

The 1000 grapevine genomes project: Cataloguing Australia’s grapevine germplasm

Grapevine cultivars can be unequivocally typed by both physical differences (ampelography) and genetic tests. However due to their very similar characteristics, the identification of clones within a cultivar relies on the accurate tracing of supply records to the point of origin. Such records are not always available or reliable, particularly for older accessions. Whole genome sequencing (WGS) provides the most highly detailed methodology for defining grapevine cultivars and more importantly, this can be extended to differentiating clones within those cultivars.

Read More

USE OF COLD LIQUID STABULATION AS AN OENOLOGICAL TECHNIQUE IN WHITE WINEMAKING: EFFECTS ON PHENOLIC, AROMATIC AND SENSORIAL COMPOSITION

The application of different winemaking techniques helps to modify the basic parameters, phenolic profile, and aroma components influencing the final wine quality. In particular, pre-fermentative processes aim to increase the extraction and preservation of grape native compounds. Among them, cold liquid stabulation (macération sur bourbes) consists in maintaining the grape juice on its lees, in suspended condition at low temperature (0-8 °C) for a variable time (generally from 7 to 21 days). The aim of this work is to apply the cold liquid stabulation on two Italian white grape varieties, Arneis and Cortese, to evaluate the impact on basic parameters, color, polyphenolic compounds (TPI), antioxidant power (DPPH), total polysaccharides, and free and glycosylated volatile compounds (GC-MS analysis) during and after the process.

Read More