Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Unique resistance traits against downy mildew from the domestication center of grapevine

Unique resistance traits against downy mildew from the domestication center of grapevine

Abstract

The Eurasian grapevine (Vitis vinifera), an Old World species now cultivated worldwide for high-quality wine production, is extremely susceptible to the agent of downy mildew, Plasmopara viticola. The cultivation of resistant V. vinifera varieties would be a sustainable way to reduce the damage caused by the pathogen and the impact of disease management, which involves the economic, health and environmental costs of frequent fungicide application. We report the finding of unique downy mildew resistance traits in a winemaking cultivar from the domestication center of V. vinifera, and characterize the expression of a range of genes associated with the resistance mechanism. Based on comparative experimental inoculations, confocal microscopy and transcriptomics analyses, our study shows that V. vinifera cv. Mgaloblishvili, native to Georgia (South Caucasus), exhibits unique resistance traits against P. viticola. Its defense response, leading to a limitation of P. viticola growth and sporulation, is determined by the overexpression of genes related to pathogen recognition, the ethylene signalling pathway, synthesis of antimicrobial compounds and enzymes, and the development of structural barriers. The unique resistant traits found in Mgaloblishvili highlight the presence of a rare defense system in V. vinifera against P. viticola which promises fresh opportunities for grapevine genetic improvement.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

Silvia Laura Toffolatti*, Piero Attilio Bianco, Osvaldo Failla and Gabriella De Lorenzis

Department of Agricultural and Environmental Sciences, University of Milan, Via Celoria 2, 20133 Milano (Italy)

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Exploiting the diversity in spent yeast for its valorisation towards producing yeast-derived processing aids

In view of sustainability and zero-waste initiatives, the valorisation of sidestreams is a key emerging topic in the wine industry.
Read More

Study on the impact of clone on the varietal aroma of Xinomavro

It is well documented that varietal aroma is an important parameter of wine quality. Chemical compounds responsible for wine varietal aroma are sourced from secondary grape metabolites. Until today little research is conducted on the influence of vine clone on the grape aromatic content of Greek grape varieties. Xinomavro (Vitis vinifera L.) is one of the most important Greek grape varieties, valuable for the wine industry of Northern Greece since it contributes to the production of PDO wine of Naoussa, Amindeo and Goumenissa.

Read More

Environmental and viticultural practice effects on the phenolic composition of grapes: impact on wine sensory properties

Grape phenolic compounds are located in the internal layers of grape skins and seeds. They are synthesized via the phenyl-propanoid biosynthetic pathway which is modulated by both biotic and abiotic factors.

Read More

Berry maturity effects on physic and chemical characteristics of traditional sparkling wines produced from Chardonnay and Sauvignon blanc grapes.

One of the consequences of global warming is the quick berry development giving rise to a disconnection between sugar accumulation and the formation of important quality minor compounds such as phenolics and volatile compounds being a huge challenge for the oenologist [1]. Thus, this phenomenon is forcing the search on strategies for maintaining the quality of wines despite this situation. One possibility is to make an early harvest with a low sugar concentration (18ºbrix) and advanced harvest for sparkling wine (20-21ºbrix) and afterwards to combine base wines properly and carry out the second fermentation trying to compensate the lack of secondary metabolites due to the quick berry development and higher alcohol degree of the second one, not adequate itself for sparkling wine. The aim of this study was to assess the chemical and physical characteristics, mainly volatile profile, and foaming properties of sparkling wines from grapes of Chardonnay and Sauvignon blanc.

Read More

Controlling Wine Oxidation: Effects of pH on Key Reaction Rates

Acidity is often touted as a predictor of wine ageability, though surprisingly few studies have systematically investigated the chemical basis for this claim.

Read More