 IVES 9 IVES Conference Series 9 The anthocyanin profile of galician endangered varieties. A tool for varietal selection

The anthocyanin profile of galician endangered varieties. A tool for varietal selection

Abstract

AIM: The current loss of genetic grapevine diversity is mainly due to the reduced number of varieties used for making wine. A way of preserved endangered varieties is the establishment of germplasm banks. The anthocyanin profile is a key factor in determining the oenological potential of red wine grape varieties. Thus, this work analyses the anthocyanin profiles of 29 varieties from the germplasm bank located in ¨Estación de Viticultura y Enología de Galicia¨ (EVEGA), Ourense (Galicia, Northwest Spain) in 2018 and 2019 seasons.

METHODS: At harvest, grapes were picked up and the anthocyanin substances were extracted and analyzed by HPLC (1, 2). Results were subjected to statistical analysis, ANOVA (factor variety) and Principal Component Analysis (PCA).

RESULTS: The anthocyanins were identified as the monoglucoside (GLU) acetylglucoside (AC) and p-coumaroylglucoside forms (CM) of cyanidin (Cy), delphinidin (Dp), malvidin (Mv), pelargonidin (Pel), peonidin (Pn) and petunidin (Pt). Sixteen compounds were identified and quantified (mg/Kg of berry fresh weight, FW). Significant diferences between varieties (p<0.001) were found for the biannual means of all compounds. MvG had the highest content in all varieties analyzed, with the exception of Zamarrica, Xafardán, Moscatel de Hamburgo and Brancellao. Respect to the rest of varieties, Sousón, Castañal, Ferrón, Espadeiro and Caíño Bravo (1832, 1323, 1327, 1173 and 1097 mg/Kg FW respectively) showed the highest contents of Total Anthocyanin. It is worth noting that these varieties belong to the same genetic population (3).These contents were higher than those found in Mencia (643 mg/Kg FW) and Tempranillo (891 mg/Kg FW), varieties widely cultivated in Galicia and Spain respectively.

Application of Principal Component Analysis (PCA) to experimental data showed a good separation of varieties according to the anthocyanin profile. (71.32 and 74.22 % of the total variance in 2018 and 2019 respectively). PCA also showed a group including Ferrón, Sousón, Castañal and Espadeiro varieties related to high contents of ΣGLU, ΣDel, ΣPet and ΣMal

CONCLUSION

Results demonstrated a high degree of anthocyanin profile difference between the varieties analyzed. Due to their anthocyanidin profile some of these varieties could play an important role in the red winery industry.

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Ángela Díaz Fernández

Viticulture and Oenology Station of Galicia [EVEGA] (Ourense, Galicia- Spain), Viticulture and Oenology Station of Galicia (EVEGA), Ourense (Galicia) 2 Technological Agri-Food Institute of Extremadura (CICYTEX, INTAEX), Badajoz (Extremadura).

Contact the author

Keywords

Vitis vinifera, red grapevine, germplasm bank, anthocyanidine

Citation

Genome wide association mapping of phenology related traits in Vitis vinifera L

Climate change, with rise in temperatures, is leading to an advance in the dates of phenological stages, with a loss in quality of the grape final product. Therefore, the understanding of the genetic determinants driving the phenological stages of flowering, veraison and the interval between them, represents a target for the development of grapevine’s cultivar adapted to the changing environment.
Here we conducted a GWA study to identify SNPs significantly associated to flowering time, veraison time and to the interval among them. A germplasm collection (CREA-VE in Susegana, Treviso, Italy) including 649 grapevine’s cultivar representing 365 unique genotypes was considered.

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Glucosidase and esterase salivary activities and their involvement in consumer’s wine sensory perception and liking

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes.

Study of the oenological potential of varieties resistant to cryptogamic diseases and drought to anticipate varietal selection in Occitanie

In the context of climate change and the growing need to reduce the use of phytosanitary products, the exploration of disease-resistant grape varieties and/or adapted to drought conditions is becoming crucial for the wine industry in certain regions of France, such as Occitanie. Currently, exploring the oenological potential of varieties by analyzing their biochemical composition before and after winemaking comes rather late in the varietal selection process.

Rootstock x environment interaction shapes shoot system phenotypic variation in grafted ‘Chambourcin’

Recent advances in phenomics and transcriptomics have the enhanced capacity for understanding how clonally propagated perennial crops like grapevines respond to their environments seasonally and over the course of multiple years. Because most grapevines are grafted, above-ground grapevine traits reflect scion genotype and its interaction with the local environment. In addition, traits expressed by the scion reflect rootstock genotype and how that rootstock is interacting with its environment seasonally and across years. To investigate rootstock x environment interaction on shoot systems in grafted grapevines we characterized comprehensive phenotypic variation in an experimental vineyard in Mount Vernon, Missouri, USA where the grapevine cultivar ‘Chambourcin’ is growing on its own roots and is grafted to three different rootstocks (‘1103P’, ‘3309C’, ‘SO4’).