terclim by ICS banner
IVES 9 IVES Conference Series 9 Characterizing the molecular basis of the differences in aromatic precursors found in commercial clones of Vitis vinifera cv. Tannat

Characterizing the molecular basis of the differences in aromatic precursors found in commercial clones of Vitis vinifera cv. Tannat

Abstract

Uruguay is known for the production of Tannat wines, which is a neutral variety from an aroma point of view, but capable of providing aromatic precursors that are of interest in the production of wines for ageing. The main aromatic precursors present are glycosidic compounds and carotenoids. The contribution of carotenoid degradation by-products such as norisoprenoids to wine aroma is fundamental, as they are associated with pleasant aroma descriptors and very low olfactory perception thresholds. Several factors have been shown to influence carotenoid concentrations in grapes, such as cultivar, climatic conditions, viticultural region, plant water status, exposure to sunlight and ripening stage. Norisoprenoids can be formed by chemical or enzymatic degradation of carotenoids. In this work, we studied two contrasting clones from the same plot as an experimental strategy to minimize the environmental factor and focus on the genes of interest. We evaluated glycosidic precursors (SPE-GC-MS), carotenoids (HPLC-DAD) and gene expression (RNA-Seq) in the selected clones during four stages of grape ripening. Significant differences in carotenoid and norisoprenoid content were found throughout the ripening period. Comparisons between clones showed significant differences in carotenoid content but not in norisoprenoid content during this harvest. Many genes associated with carotenoid and norisoprenoid biosynthesis showed differential expression throughout the ripening period in each clone. However, no genes were differentially expressed between clones. We conclude that the differences between clones do not manifest themselves every year. This shows that climate plays a fundamental role in aroma biosynthesis in Tannat clones.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Cecilia C. Da Silva1*, Nicolas Nieto2, Andres Coniberti3, Eduardo Boido2, Francisco Carrau2, Eduardo Dellacassa4, Laura Fariña2

1 PDU Espacio de Biología Vegetal del Noreste, sede Tacuarembó, CENUR Noreste, Universidad de la República, Tacuarembó, Uruguay
2 Área Enología y Biotecnología de Fermentaciones, CYTAL, Facultad de Química, Universidad de la República, Montevideo, Uruguay
3 Estación Experimental “Wilson Ferreira Aldunate”, Instituto Nacional de Investigación Agropecuaria, Canelones, Uruguay
4 Laboratorio de Biotecnología de Aromas, DQO, Facultad de Química, Universidad de la República, Montevideo, Uruguay

Contact the author*

Keywords

Carotenoid, Norisoprenoid, Tannat, GC-MS, RNA-Seq.

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

CHANGES IN CU FRACTIONS AND RIBOFLAVIN IN WHITE WINES DURING SHORT-TERM LIGHT EXPOSURE: IMPACTS OF OXYGEN AND BOTTLE COLOUR

Copper in white wine can be associated with Cu(II) organic acids (Cu fraction I), Cu(I) thiol species (Cu fraction II), and Cu sulfides (Cu fraction III). The first two fractions are associated with the repression of reductive aromas in white wine, but these fractions gradually decrease in concentration during the normal bottle aging of wine. Although exposure of white wine to fluorescent light is known to induce the accumulation of volatile sulfur compounds, causing light-struck aroma, the influence on the loss of protective Cu fractions is uncertain. Riboflavin is known to be a critical initiator of photochemical reac-tions in wine, but the rate of its decay under short-term light exposure in different coloured bottles and for wine of different oxygen concentrations is not well understood.

Read More

YEAST DERIVATIVE PRODUCTS: CHARACTERIZATION AND IMPACT ON RIBOFLAVIN RELEASE DURING THE ALCOHOLIC FERMENTATION

Light-struck taste (LST) is a wine fault that can occur in white and sparkling wines when exposed to light. This defect is mainly associated to the formation of methanethiol and dimethyl disulfide due to light-induced reactions involving riboflavin (RF) and methionine [1]. The presence of RF in wine is mainly due to the metabolism of yeast [2] which fermenting activity can be favoured by using yeast derivative products (YDPs) as nutrients. Nonetheless, a previous study showed the addition of YDPs before the alcoholic fermentation (AF) led to higher concentrations of RF in wines [3]. Due to the widespread use of YDPs in the winemaking process, this study aimed to understand the possible relation between the content of RF in wine and the YDP adopted as nutrient for AF.

Read More

Simplifying the measurement of different forms of cu in wines and strategies for efficient removal

Copper (Cu) is known to substantially impact wine stability through oxidative, reductive or colloidal phenomena. Recent work has shown that Cu exists predominantly in a sulfide-bound form, which may act as a potential source of sulfidic off-odours in wine and hence contribute to reductive flavours

Read More

Evolution of oak barrels C-glucosidic ellagitannins in model wine solution

Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color. Among the main extractible non-volatile polyphenol compounds released from oak wood, the ellagitannins are found [1].

Read More

Validation of phenological models for grapevine in the Veneto region

In this study we have compared the predictive ability of two phenological models: a traditional Thermal Time (TT) and a version of the more recently develop Unified Model (UM).

Read More