terclim by ICS banner
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Berry development and biosynthesis of grape secondary metabolites 9 Aroma accumulation trends during berry development and selection of grape aroma candidate genes suitable for functional characterization

Aroma accumulation trends during berry development and selection of grape aroma candidate genes suitable for functional characterization


Grape flavour management in the vineyard requires knowledge of the derivation of individual flavour and aroma characteristics and the effects that different concentrations and interactions between these compounds have on flavour potential. But, although hundreds of secondary metabolites that potentially contribute to wine flavour have been detected in grapes, knowledge of the biosynthesis of these compounds and the effects of growth conditions on their accumulation is not well understood. The aim of this research is the discovery of candidate genes thought to contribute to the volatile profiles of grapes by an analysis of correlations between flavour compound concentration and gene expression levels in flowers and during berry development of ‘Aleatico’, ‘Moscato bianco’ and ‘Sangiovese’ cultivated in Tuscany. The results demonstrate that the analysis of correlation among flavour compounds and gene expression patterns in flower and during berry development is a powerful tool for selection of most promising candidate genes involved in terpene biosynthesis pathways. The analysis of the above correlations in ‘Aleatico’, ‘Moscato bianco’ and ‘Sangiovese’ has allowed us to identify a putative a-farnesene synthase, a candidate linalool synthase gene expressed in flowers and during berry ripening and a putative geraniol synthase gene expressed during berry ripening. We are now working towards the functional characterization of these Vitis vinifera genes involved in terpene pathways.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article



Department of Fruit Science and Plant Protection of Woody Species ‘G. Scaramuzzi’, Fruit Science Section, University of Pisa, Via del Borghetto 80, 56124 Pisa, I.

Contact the author*


sesquiterpenes, monoterpenes, Vitis vinifera


IVES Conference Series | Macrowine | Macrowine 2010


Related articles…

Optimization of aroma production in grape cell suspensions induced by chemical elicitor

Methyl-jasmonate (MeJA) induces the production of at least 25 compounds with sesquiterpene- like mass spectra in ‘Cabernet sauvignon’. Tost effective concentration of MeJA in stimulating the production of sesquiterpenes was found to be 500 µM if added when the cell suspensions had a PCV of 35 %, and 1000 if added when the cell suspensions had a PCV of 70 %.

Seed phenolics oxidation: development of a new ripening index 

During ripening seed tannins evolve, as demonstrated by the taste and color changes. In this work we tried to develop an objective, easy and fast index, useful for winemakers. In this direction we propose two different spectrophotometric indexes, one related to the molecular structure and tannin subunits linkages, and the other related to the antioxidant properties. Especially the second one gave very interesting and unexpected results.

Chitosan elicits mono-glucosylated stilbene production and release in fed-batch fermentation of grape cells 

In the present study, the optimal conditions of grape (Vitis vinifera cv ‘Barbera’) cell cultures in batch and fed-batch bioreactor processes were studied to specifically improve the production of mono-glucosylated stilbenes.

Investigation of VvDXS function and its effects on muscat flavor levels

In the present study the connection between the positional candidate gene VvDXS and muscat flavor was evaluated by investigating the expression profiles in the berries from a Muscat-type cultivar and a neutral cultivar and its nucleotide diversity of full ORF on grapevine accessions.