Biodiversity of Local Vitis vinifera L. Germplasm: A Powerful Tool Toward Adaptation to Global Warming and Desired Grape Composition

Frioni, Tommaso; Bertoloni, Giovanni; Squeri, Cecilia; Garavani, Alessandra; Ronney, Lily; Poni, Stefano; Gatti, Matteo

doi:10.3389/fpls.2020.00608

Cited by 19 publications

(27 citation statements)

References 37 publications

(42 reference statements)

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“…By contrast, Houel et al (2015) reported much lower heritability values, ranging from 5 to 42% for MA, tartaric acid, citric acid, MA/tartaric acid ratio, TA and the ratio of each acid to TA measured in lag phase; these values were slightly higher at ripening, ranging from 17 to 51% (Houel et al 2015). The values calculated for H 2 in these studies were generally higher; the differences with respect to this study are probably given by the experimental conditions and plant material used and/or environmental factors that could affect the concentration of sugars and acids in the berry (Bayo-Canha et al 2019, Frioni et al 2020).…”

Section: Phenotype Evaluationcontrasting

confidence: 62%

“…Besides, temperature is an important factor that determines to a large extent the accumulation of organic acids as well as soluble sugars in grape berries. More specifically, the decrease of organic acids is attributed in part to the reduction of the MA associated to high temperature (Keller 2010, Sweetman et al 2014, Cholet et al 2016, Rienth et al 2016, Bayo‐Canha et al 2019, Frioni et al 2020).…”

Section: Discussionmentioning

confidence: 99%

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Identification of stable quantitative trait loci and candidate genes for sweetness and acidity in tablegrape using a highly saturated single‐nucleotide polymorphism‐based linkage map

Mamani

López

Correa

et al. 2021

Australian Journal of Grape and Wine Research

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Background and Aims Identifying the genes that participate in the sweetness and acidity of the berry is key, because these traits are quintessential to the flavour and quality of fresh grapes and wine. In this study we focused on the identification of genomic regions that host genes associated with sweetness and acidity in tablegrapes. Methods and Results A highly saturated genetic map was prepared using a Ruby Seedless × Sultanina cross (RxS; n = 138) genotyped using an SNPlex‐type platform, and quantitative trait loci (QTLs) were mapped. In the integrated map of this population, 1731 markers were distributed along the 19 linkage groups (LGs) of the species. Three significant QTLs, two in LG5 and one in LG8, were associated with fructose/glucose ratio, TA and tartaric acid concentration; these QTLs explained up to 20% of the phenotypic variance for these traits. Eight candidate genes located within the confidence intervals of the sugar and TA QTLs were chosen and their expression profiles analysed from flowering to berry ripening. A Genome‐Wide Association Study (GWAS) analysis revealed the association of single‐nucleotide polymorphisms in the same regions as QTLs. Conclusions Quantitative trait loci significant for sugar and acidity were identified on a tablegrape high‐quality genetic map; furthermore, an association between acidity or sugar concentration and expression changes for candidate genes was also observed. Significance of the Study These findings could become the basis to develop selection tools for the breeding of these traits in tablegrape.

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Section: Phenotype Evaluationcontrasting

confidence: 62%

Section: Discussionmentioning

confidence: 99%

Identification of stable quantitative trait loci and candidate genes for sweetness and acidity in tablegrape using a highly saturated single‐nucleotide polymorphism‐based linkage map

Mamani

López

Correa

et al. 2021

Australian Journal of Grape and Wine Research

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“…The adaption capacity of ancient grapevine varieties to climatic conditions has been suggested as a valuable tool to exploit the grapevine diversity in relation to traits that are impacted by climate change, such as phenology, the accumulation of sugars, organic acids, and phenolic compounds [ 35 , 36 , 37 ]. The hypotheses raised in this study were: (i) the genotypes studied performed differently according to the parameters analyzed; (ii) the distinctive properties of each genotype can evolve differently in the new climate scenario.…”

Section: Discussionmentioning

confidence: 99%

The Exploitation of Local Vitis vinifera L. Biodiversity as a Valuable Tool to Cope with Climate Change Maintaining Berry Quality

Antolín

Toledo

Pascual

et al. 2020

Plants

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(1) Background: The associated increase in global mean surface temperature together with raised atmospheric carbon dioxide (CO2) concentration is exerting a profound influence on grapevine development (phenology) and grape quality. The exploitation of the local genetic diversity based on the recovery of ancient varieties has been proposed as an interesting option to cope with climate change and maintaining grape quality. Therefore, this research aimed to characterize the potential fruit quality of genotypes from seven local old grapevine varieties grown under climate change conditions. (2) Methods: The study was carried out on fruit-bearing cuttings (one cluster per plant) that were grown in pots in temperature gradient greenhouses (TGG). Two treatments were applied from fruit set to maturity: (1) ambient CO2 (400 ppm) and temperature (T) (ACAT) and (2) elevated CO2 (700 ppm) and temperature (T + 4 °C) (ECET). (3) Results: Results showed that some of the old genotypes tested remained quite stable during the climate change conditions in terms of fruit quality (mainly, total soluble solids and phenolic content) and of must antioxidant properties. (4) Conclusion: This research underlines the usefulness of exploiting local grapevine diversity to cope with climate change successfully, although further studies under field conditions and with whole plants are needed before extrapolating the results to the vineyard.

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“…Moreover, the advancement of veraison increases the susceptibility of grapes to sunburn and dehydration phenomena by exposing ripening berries to the hottest days of the year, when the evaporative demand is maximum [2]. As a consequence, several wine regions are seeking either new cultural practices viable to decompress sugar accumulation and acidity decrease, or late-ripening cultivars, especially when the target hits white and/or sparkling wines [1,[4][5][6]. In addition, contrary to what one might think, fungal diseases are a serious issue also in warm and hot regions.…”

Section: Introductionmentioning

confidence: 99%

Investigating Evolution and Balance of Grape Sugars and Organic Acids in Some New Pathogen-Resistant White Grapevine Varieties

et al. 2021

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Breeding technologies exploiting marker-assisted selection have accelerated the selection of new cross-bred pathogen-resistant grapevine varieties. Several genotypes have been patented and admitted to cultivation; however, while their tolerance to fungal diseases has been the object of several in vitro and field studies, their productive and fruit composition traits during ripening are still poorly explored, especially in warm sites. In this study, five white pathogen-resistant varieties (PRVs) listed as UD 80–100, Soreli, UD 30–080, Sauvignon Rytos, Sauvignon Kretos were tested over two consecutive seasons in a site with a seasonal heat accumulation of about 2000 growing degree days (GDDs), and their performances were compared to two Vitis vinifera L. traditional varieties, Ortrugo and Sauvignon Blanc. Berries were weekly sampled from pre-veraison until harvest to determine total soluble solids (TSS) and titratable acidity (TA) dynamics. All tested PRV exhibited an earlier onset of veraison and a faster sugar accumulation, as compared to Ortrugo and Sauvignon Blanc, especially in 2019. At harvest, Sauvignon Blanc was the cultivar showing the highest titratable acidity (8.8 g/L). Ortrugo and PRV varieties showed very low TA (about 4.7 g/L), with the exception of Sauvignon Rytos (6.5 g/L). However, data disclose that Sauvignon Rytos higher acidity at harvest relies on higher tartrate (+1.1 to +2.2 g/L, as compared to other PRV), whereas in Sauvignon Blanc, high TA at harvest is due to either tartaric (+1 g/L, compared to PRV) and malic (+2.5 g/L, compared to PRV) acid retention. Overall, Sauvignon Rytos is the most suited PRV to be grown in a warm climate, where retaining adequate acidity at harvest is crucial to produce high-quality white wines. Nevertheless, canopy and ripening management strategies must be significantly adjusted, as compared to the standard practice employed for the parental Sauvignon Blanc.

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Biodiversity of Local Vitis vinifera L. Germplasm: A Powerful Tool Toward Adaptation to Global Warming and Desired Grape Composition

Cited by 19 publications

References 37 publications

Identification of stable quantitative trait loci and candidate genes for sweetness and acidity in tablegrape using a highly saturated single‐nucleotide polymorphism‐based linkage map

Identification of stable quantitative trait loci and candidate genes for sweetness and acidity in tablegrape using a highly saturated single‐nucleotide polymorphism‐based linkage map

The Exploitation of Local Vitis vinifera L. Biodiversity as a Valuable Tool to Cope with Climate Change Maintaining Berry Quality

Investigating Evolution and Balance of Grape Sugars and Organic Acids in Some New Pathogen-Resistant White Grapevine Varieties

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