Enoforum 2021
IVES 9 IVES Conference Series 9 Enoforum Web 9 Enoforum Web Conference 2021 9 Mechanisms responsible for different susceptibility of grapevine varieties to flavescence dorée

Mechanisms responsible for different susceptibility of grapevine varieties to flavescence dorée

Abstract

Flavescence dorée (FD) is the most serious grapevine yellows disease in Europe. It is caused by phytoplasmas which are transmitted from grapevine to grapevine by the leafhopper Scaphoideus titanus. Differences in susceptibility among grapevine varieties suggest the existence of specific genetic features associated with resistance to the phytoplasma and/or possibly with its vector. In this work, RNA-Seq was used to compare early transcriptional changes occurring during the three-trophic interaction between the phytoplasma, its vector and the grapevine, represented by two different cultivars, one very susceptible to the disease and the other scarcely susceptible. The comparative analysis of the constitutive transcriptomic profiles suggests the existence of passive defense strategies against the insect and/or the phytoplasma in the scarcely-susceptible cultivar. Moreover, the attack by the infective vector on the scarcely-susceptible variety prompted immediate and substantial transcriptomic changes that led to the rapid erection of further active defenses. On the other hand, in the most susceptible variety the response was delayed and mainly consisted of the induction of phytoalexin synthesis. Surprisingly, the jasmonic acid- and ethylene-mediated defense reactions, activated by the susceptible cultivar following FD-free insect feeding, were not detected in the presence of the phytoplasma-infected vector. The comparison of the transcriptomic response in two grapevine varieties with different levels of susceptibility to FD highlighted both passive and active defense mechanisms against the vector and/or the pathogen in the scarcely-susceptible variety, as well as the capacity of the phytoplasmas to repress the defense reaction against the insect in the susceptible variety.

DOI:

Publication date: April 23, 2021

Issue: Enoforum 2021

Type: Article

Authors

N. Bertazzon*, P. Bagnaresi, V. Forte, E. Mazzucotelli, L. Filippin, D. Guerra, A. Zechini, L. Cattivelli, S. Casarin, E. Angelini

CREA -Centro di Ricerca Viticoltura ed Enologia- 31015 Conegliano (TV)
CREA -Centro di Ricerca Genomica e Bioinformatica- 29017 Fiorenzuola D’Arda (PC)

Contact the author

Tags

Enoforum 2021 | IVES Conference Series

Citation

Related articles…

Improving grapevine cloning material of Welshriesling by comprehensive analysis

The important grape variety Welschriesling for Austrian and Southeast European viticulture has been selectively bred over the years for improving some quantitative traits. Collected genotypes as well as the local clones were examined from agricultural, analytical, sensory, and genetic perspectives.

Soils and plant material in prestigious Bordeaux vineyards impacts on yield and quality

High resolution soil maps (scale : 1/3000) were created for seven of the most prestigious red wine producing estates in Bordeaux, covering in total approximately 400 ha.

Characterizing chemical influences of smoke on wine via novel application of 13c-labelled smoke

Smoke impact is an ongoing and growing issue for vintners across the globe, with the west coast of the U.S. and Australia being two of the largest wine industries impacted. Wine has shown to be especially sensitive to smoke exposure, often acquiring off-flavor sensory characteristics, such as “burnt rubber”, “ashy”, or other medicinal off-flavors.1 While several studies have examined the chemical composition of smoke influences on wine, some studies disagree on what compounds are having the largest impact on smell and flavor.2 This study is designed as a bottom-up approach to inventory the chemical compounds derived from smoke from a grassland-like fire that are potentially influencing wine chemical composition.

The Gibberellic-Acid Insensitive gene Vvgai1 impacts both vegetative growth and organogenesis rate in Vitis labruscana

Context and purpose of the study. As other perennial crops grapevine is facing the challenges of climate changes. One of the major issues is global warming and variations of the water budget.

THE INFLUENCE OF COMMERCIAL SACCHAROMYCES CEREVISIAE ON THE POLY-SACCHARIDES AND OTHER CHEMICAL PROFILES OF NEW ZEALAND PINOT NOIR WINES

Wine polysaccharides (PS) play an important role in balancing mouthfeel and stability of wine and even influence aroma volatility. Despite this, there is limited research into the effect of winemaking additives on the polysaccharide profile and other macromolecules of New Zealand (NZ) Pinot noir wine. In this study the influence of a selection of commercial S. cerevisiae strains on the chemical profile, including polysaccharides, of New Zealand Pinot noir (PN) wine was investigated. Research scale PN fermentations using five strains of commercially available S. cerevisiae (Lalvin EC1118 and RC212, Levuline BRG YSEO, Viallate Ferm R71 and R82) were undertaken. PS were qualified and quantified using HPLC-RID.