The amino acid distribution in rachis xylem sap and phloem exudate of Vitis vinifera ‘Cabernet Sauvignon’ bunches

Gourieroux, Aude M.; Holzapfel, Bruno; Scollary, Geoffrey R.; McCully, M. E.; Canny, M. J.; Rogiers, Suzy Y.

doi:10.1016/j.plaphy.2016.04.010

Cited by 22 publications

(16 citation statements)

References 50 publications

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“…The reduced Pro concentration in Girdle berries (Table 2) appeared to support the documented phloem translocation of this amino acid (Glad et al 1992, Gourieroux et al 2016. Changes to Pro metabolism within the berries, however, are a feasible alternative explanation for the observed reduction (Stines et al 1999).…”

Section: Girdling-induced Changes To Pro Metabolism In Grape Berriesmentioning

confidence: 59%

“…Combined with the overall unchanged level of yeast-available nitrogen in Girdle berries compared with that of Control berries (Table S3), this relative increase in yeast-preferred amino acids in Girdle berries equated to improved access to amino nitrogen, which has been shown to stimulate AAT expression and hence HAA production (Fujiwara et al 1999). Since the transport of Asp and asparagine in grapevine rachis and petioles has been described as mainly occurring through the xylem (Gourieroux et al 2016), the amplified accumulation in Girdle berries might have been the result of a compensatory increase in xylem flow or solute concentration in response to phloem restriction.…”

Section: Effect Of Girdling and Grape Sugar Concentration On Wine Volmentioning

confidence: 97%

“…Aspartic acid and asparagine, comprising two out of the four amino acids with increased concentration in Girdle 1 and 2 berries (Table 2), belong to a group of amino acids that is preferentially taken up and metabolised by yeast during fermentation (Ljungdahl and Daignan-Fornier 2012). Since the transport of Asp and asparagine in grapevine rachis and petioles has been described as mainly occurring through the xylem (Gourieroux et al 2016), the amplified accumulation in Girdle berries might have been the result of a compensatory increase in xylem flow or solute concentration in response to phloem restriction. Since the transport of Asp and asparagine in grapevine rachis and petioles has been described as mainly occurring through the xylem (Gourieroux et al 2016), the amplified accumulation in Girdle berries might have been the result of a compensatory increase in xylem flow or solute concentration in response to phloem restriction.…”

Section: Effect Of Girdling and Grape Sugar Concentration On Wine Volmentioning

confidence: 99%

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Peduncle-girdling of Shiraz (Vitis viniferaL.) bunches and sugar concentration at the time of girdling affect wine volatile compounds

Böttcher

Boss

Harvey

et al. 2017

Australian Journal of Grape and Wine Research

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Background and Aims The climate change‐related acceleration of grape (Vitis vinifera L.) berry ‘sugar‐ripeness’ requires an improved understanding of the relationship between berry sugar concentration and wine flavour and aroma. Methods and Results Peduncle‐girdling of Shiraz bunches at three post‐veraison stages identified sugar‐related changes to grape metabolites associated with ripening and to wine volatile compounds. Restricting sugar uptake at 10–14°Brix had severe effects on the accumulation of eight amino acids, cytokinins and, by inference, the cellular redox status. Consequently, wine made from these berries displayed changes to a large number of compounds and compound classes, in particular esters, higher alcohols and C13‐norisoprenoids, which would potentially result in a substantial difference in wine flavour and aroma. When grapes reached 18°Brix, however, peduncle‐girdling caused only minor modification of berry amino acid concentration and wine volatile composition. By comparing wines made from berries of peduncle‐girdled bunches with those made from berries where ripening was delayed by auxin treatments, a small group of volatile compounds was identified that universally responds to treatments delaying sugar accumulation in grapes. Conclusions The findings suggest that once berries have reached a modest sugar concentration, prevention of further sugar uptake even by an invasive treatment, such as girdling, has minimal impact on wine volatile composition. Significance of the Study This study confirms that the manipulation of sugar accumulation can mitigate climate change‐related acceleration of sugar‐ripeness in warm to hot wine regions while maintaining the volatile composition of wine.

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Section: Girdling-induced Changes To Pro Metabolism In Grape Berriesmentioning

confidence: 59%

Section: Effect Of Girdling and Grape Sugar Concentration On Wine Volmentioning

confidence: 97%

Section: Effect Of Girdling and Grape Sugar Concentration On Wine Volmentioning

confidence: 99%

See 1 more Smart Citation

Peduncle-girdling of Shiraz (Vitis viniferaL.) bunches and sugar concentration at the time of girdling affect wine volatile compounds

Böttcher

Boss

Harvey

et al. 2017

Australian Journal of Grape and Wine Research

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“…Organic acids are also transported in phloem (Fiehn, 2003), although references are rare. Amino acids, for instance arginine and glycine in grapevine (Gourieroux et al, 2016), also use phloem as the main transport route from source to sink, and are also transported in xylem sap (Tegeder and Hammes, 2018).…”

Section: Phloem Loading and Unloading Strategies Differ Among Fruitsmentioning

confidence: 99%

Fruit Salad in the Lab: Comparing Botanical Species to Help Deciphering Fruit Primary Metabolism

et al. 2019

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Although fleshy fruit species are economically important worldwide and crucial for human nutrition, the regulation of their fruit metabolism remains to be described finely. Fruit species differ in the origin of the tissue constituting the flesh, duration of fruit development, coordination of ripening changes (climacteric vs. non-climacteric type) and biochemical composition at ripeness is linked to sweetness and acidity. The main constituents of mature fruit result from different strategies of carbon transport and metabolism. Thus, the timing and nature of phloem loading and unloading can largely differ from one species to another. Furthermore, accumulations and transformations of major soluble sugars, organic acids, amino acids, starch and cell walls are very variable among fruit species. Comparing fruit species therefore appears as a valuable way to get a better understanding of metabolism. On the one hand, the comparison of results of studies about species of different botanical families allows pointing the drivers of sugar or organic acid accumulation but this kind of comparison is often hampered by heterogeneous analysis approaches applied in each study and incomplete dataset. On the other hand, cross-species studies remain rare but have brought new insights into key aspects of primary metabolism regulation. In addition, new tools for multi-species comparisons are currently emerging, including meta-analyses or re-use of shared metabolic or genomic data, and comparative metabolic flux or process-based modeling. All these approaches contribute to the identification of the metabolic factors that influence fruit growth and quality, in order to adjust their levels with breeding or cultural practices, with respect to improving fruit traits.

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“…This could be related to differences in demand for amino acids involved in protein synthesis that occur during grape ripening. Amino acids are known as important precursors for volatile and phenolic compounds (Gourieroux et al, 2016), and although high concentrations of amino acids can produce defective qualities in wines, they add complexity to wines at lower concentrations (Ardö, 2006).…”

Section: Impact Of Girdling On Primary Metabolites In Skin/pulpmentioning

confidence: 99%

Trunk Girdling Increased Stomatal Conductance in Cabernet Sauvignon Grapevines, Reduced Glutamine, and Increased Malvidin-3-Glucoside and Quercetin-3-Glucoside Concentrations in Skins and Pulp at Harvest

et al. 2020

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Girdling is a traditional horticultural practice applied at fruit set or other phenological stages, and is used mostly as a vine management. In grapevines, it is used primarily for table grapes to improve berry weight, sugar content, color, and to promote early harvest. The objective of this study was to evaluate the effect of trunk girdling applied at veraison, in 'Cabernet Sauvignon' wine grapes (Vitis vinifera L.), on agronomical and physiological parameters during vine development from the onset of ripening (veraison) to harvest, and additionally to quantify the effect of girdling on primary and secondary metabolism. Girdling was applied 146 days after pruning (dap) at veraison, when berry sampling for metabolomics and agronomical evaluations commenced, with a further three sampling dates until harvest, at 156 dap (30% maturation, 10 days after girdling-dag), 181 dap (70% maturation, 35 dag), and 223 dap (commercial harvest, 77 dag). Skin/pulp and seed tissues were extracted separately and metabolomics was performed using one-dimensional proton nuclear magnetic resonance (1D 1 H NMR) spectroscopy and high performance liquid chromatography (HPLC-DAD). At harvest, girdling significantly increased stomatal conductance (g s ) in vines, decreased glutamine concentrations, and increased anthocyanin and flavonol concentrations in the skin/pulp tissues of grape berries. Berry weight was reduced by 27% from 181 dap to harvest, and was significantly higher in grapes from girdled vines at 181 dap. Sugars, organic acids, and other amino acids in skin/pulp or seeds were not significantly different, possibly due to extra-fascicular phloem vessels transporting metabolites from leaves

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The amino acid distribution in rachis xylem sap and phloem exudate of Vitis vinifera ‘Cabernet Sauvignon’ bunches

Cited by 22 publications

References 50 publications

Peduncle-girdling of Shiraz (Vitis viniferaL.) bunches and sugar concentration at the time of girdling affect wine volatile compounds

Peduncle-girdling of Shiraz (Vitis viniferaL.) bunches and sugar concentration at the time of girdling affect wine volatile compounds

Fruit Salad in the Lab: Comparing Botanical Species to Help Deciphering Fruit Primary Metabolism

Trunk Girdling Increased Stomatal Conductance in Cabernet Sauvignon Grapevines, Reduced Glutamine, and Increased Malvidin-3-Glucoside and Quercetin-3-Glucoside Concentrations in Skins and Pulp at Harvest

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