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…

Contaminants in Vitis vinifera L. products: levels and potential risks for human health

Vitis vinifera L. derivatives are susceptible to contamination by biological agents (e.g., bacteria, viruses, fungi), and chemical agents (e.g., heavy metals, persistent organic pollutants).
Read More

NEW INSIGHTS INTO THE EFFECT OF TORULASPORA DELBRUECKII/SACCHAROMYCES CEREVISIAE INOCULATION STRATEGY ON MALOLACTIC FERMENTATION PERFORMANCE

Winemaking is influenced by micro-organisms, which are largely responsible for the quality of the product. In this context, Non-Saccharomyces and Saccharomyces species are of great importance not only because it influences the development of alcoholic fermentation (AF) but also on the achievement of malolactic fermentation (MLF). Among these yeasts, Torulaspora delbrueckii allows in sequential inoculation with strains of S. cerevisiae shorter MLF realizations [5] . Little information is available on the temporal effect of the presence of T. delbrueckii on (i) the evolution of AF and (ii) the MLF performance.

Read More

Use of Fourier Transform Infrared Spectroscopy (FTIR) to rapidly verify the botanical authenticity of gum arabic

Gum arabic is composed of a polysaccharide rich in galactose and arabinose along with a small protein fraction [1, 2], which gives its stabilizing power with respect to the coloring substances or tartaric precipitation of bottled wine. It is a gummy exudation from Acacia trees; the products used in enology have two possible botanical origins, i.e. Acacia seyal and Acacia senegal, with different chemical-physical features and consequently different technological effects on wines. The aim of this work is to evaluate the feasibility of discrimination of commercial gums Arabic between their two different sources, on the basis of the absorption of the Fourier Transform Infrared (FT-IR) spectra of their aqueous solutions, in order to propose an extremely rapid and cost-saving method for quality control laboratories.

Read More

AGEING REVEALS THE TERROIR OF AGED RED BORDEAUX WINES REGARDLESS OF THE VINTAGES! TARGETED APPROACH USING ODOROUS COMPOUNDS LEVELS INCLUDING TERPENES AND C13 NORISOPRENOIDS

The chemistry of wine is notably complex and is modified by ageing of the bottles. The composition of wines is the result of vine production (under the influence of vintage, climate and soils); yeast production (under the influence of juice composition and fermentation management); lactic bacteria production (under the influence of young wine composition and malolactic fermentation management); and of the ageing process either in vats, barrels or bottles or both. The composition is linked to the quality perceived by consumers but also to their origin, sometimes associated to the “terroir” concept.

Read More

Adaptation et expression de l’encépagement et mode de conduite en différents terroirs de la région du Douro/vin de Porto

Ce travail a pour objet l’analyse des résultats agronomiques obtenus sur trois unités expérimentales du Centre d’Etudes Vitivinicoles du Douro (CEVDouro), localisées dans des écosystèmes différenciés de la Région du Douro/Vin de Porto, à différentes altitudes (130, 330 et 520 mètres) et à des expositions diversifiées (SE, N et W).

Read More