 IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Grape texture characteristics are linked to one major qtl

Grape texture characteristics are linked to one major qtl

Abstract

AIM: Berry texture and berry skin mechanical properties have high agronomic importance, related to quality and marketing requirements of wine, table and raisin grapes. Despite the efforts already made to detect molecular markers and candidate genes associated with berry texture, different QTLs were proposed until now, showing low contribution rates to the trait, likely due to difficulty in phenotyping. Searching for QTLs linked to berry texture, an F1 population of 154 individuals and their parents (‘Raboso Veronese’ and ‘Sultanina’) were used in this study.

METHODS: Density sorting by flotation was applied to reduce sample variability. One density class was selected achieving berries with a similar ripening stage. Mechanical properties were measured and normalized on berry diameter, surface, and volume. Hundred and ninety SSR molecular markers were used to produce a genetic map using JoinMap. MapQTL was applied searching for QTLs associated with berry texture traits. VviAGL11 expression profiling and co-expression analysis during grape ripening was evaluated using available transcriptomic datasets.

RESULTS: A major QTL was found on LG 18, with high LOD scores (from 25.07 to 31.92) and high phenotypic variance explained (from 53.2 to 63.5%) for all measured texture traits. Surprisingly, this major QTL showed association with SSR markers linked to VviAGL11, the main gene leading to stenospermocarpy. Data available on VviAGL11 expression and co-expression profiling during grape ripening strongly suggested that this gene may act on the traits of a ripe berry through the activation of some target genes involved in lipid and hormone metabolism, transport and in gene expression regulation.

CONCLUSIONS

Previous studies showed how difficult is determining the genetic control of berry texture. Our results clearly underline the major role played by a QTL located on LG18 and characterized by the presence of the well-known MADS-box gene VviAGL11.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Manna Crespan

CREA Research Centre of Viticulture and Enology, Conegliano, Italy,Daniele Migliaro, CREA Research Centre of Viticulture and Enology, Conegliano, Italy Silvia Vezzulli, Fondazione Edmund Mach, S. Michele a/Adige, Trento, Italy Sara Zenoni, University of Verona, Italy Giovanni Battista Tornielli, University of Verona, Italy Simone Giacosa, University of Torino, Italy Maria Alessandra Paissoni, University of Torino, Italy Susana Río Segade, University of Torino, Italy Luca Rolle, University of Torino, Italy

Contact the author

Keywords

Vitis vinifera L., fruit quality, flotation, lg18, vviagl11, mads box genes

Citation

OPTIMIZING THE IDENTIFICATION OF NEW THIOLS AT TRACE LEVEL IN AGED RED WINES USING NEW OAK WOOD FUNCTIONALISATION STRATEGY

During bottle aging, many thiol compounds are involved in the expression of bouquet of great aged red wines according to the quality of the closure.1,2 Identifying thiol compounds in red wines is a challenging task due several drawbacks including, the complexity of the matrix, the low concentration of these impact compounds and the amount of wine needed.3,4
This work aims to develop a new strategy based on the functionalisation of oak wood organic extracts with H₂S, to produce new thiols, in order to mimic what can happen in red wine during bottle aging. Following this approach and through sensory analysis experiments, we demonstrated that the vanilla-like aroma of fresh oak wood was transformed into intense “meaty” nuances similar to those found in old but non oxidized red wines.

Environmental protection by means of (“Great”) vitiviniculture zonation

In the paper is discussed the first example of environmental protection, agreed in a wide term sense, by means of vitiviniculture zonations performed in Istria (Croatia) in the area of Butoniga lake

IDENTIFICATION AND LEVELS OF PHENOLIC COMPOUNDS (TANINS, ANTHO-CYANS) IN RED VARIETAL WINES (PROKUPAC AND BLACK TAMJANIKA) FROM SERBIA

The phenolic compounds of red wines represent a source of numerous benefits for human health, which is why they are a constant subject of scientific research. Winemaking in Serbia has a growing economic significance, with particularly autochthonous varieties included [1]. This research identifies and quantifies phenolic compounds of Serbian red varietal wines of Prokupac and Black Tamjanika varieties. Quantification of the level of phenolics has been conducted, including molecular tannins [(+)-catechin, (-)-epicatechin, procyanidin dimers B1, B2, B3, B4], molecular anthocyanins, and the mean degree of polymerization of tannins by HPLC by UV detection, total antioxidant capacity via spectrophotometric methods and chromatic characteristics via CIELAB.

Assessment of the bottled storage conditions on the volatile composition and sensorial characteristics of white wines

The quality of bottled white wines is highly influenced by their storage conditions, mainly temperature, and exposure to light and oxygen (1, 2).

Influence of social interaction levels on panel effectiveness in developing wine sensory profiles using consensus method

The development of sensory profiles is crucial for quality control and innovation in the wine industry. If quantitative descriptive analysis is the most commonly used method for establishing sensory profiles due to its robustness, it presents significant limitations.