Ecophysiological, Genetic, and Molecular Causes of Variation in Grape Berry Weight and Composition: A Review

Abstract

Berry fresh weight and composition are under the control of complex interactions among genotype, environmental factors, and viticulture practice, which all affect not only the mean value but also the ranges of variation in berry traits. Both mean values and variation range in berry composition play a role in berry quality and, subsequently, wine typicity. This review examines recent ecophysiological, genetic, and molecular knowledge to provide better understanding of the mechanisms that influence variability in berry weight and composition. We specifically reviewed the variation range in berry weight and composition (including sugars, organic acids, and anthocyanins) among Vitis genotypes, the environmental and viticulture practices that cause variability for a given cultivar, the genetic clues underlying the genotypic variation, and the putative genes controlling berry weight and composition. Despite numerous studies comparing differences in the mean value of a berry trait among different environment conditions and viticulture practices, very few studies have explored the level of variation in response to those factors. Present genetic and molecular studies are mainly focused on identifying genes involved in the control of berry weight and composition, with few considerations of environmental factors that affect their expression. In the future, more effort should be directed toward integration of genetic and molecular work with ecophysiological approaches in an effort to gain novel insights into the cause of variability in grape fresh weight and composition.

Evolution of anthocyanins during vinification of Merlot and Pinot Noir grapes to wines

“…The absence of acylated anthocyanins as a chemotaxonomic marker for Pinot Noir related to the genes expression (DAI et al, 2011) was confi rmed in grapes and wines by all previously mentioned authors. The results of the anthocyanin pattern of Pinot Noir grapes and wines from the region of Macedonia obtained in this study support the thesis of Pinot Noir authenticity, confi rming that they do not differ from the worldwide grapes and wines of the same variety.…”

Formação e maturação da uva e os efeitos sobre os vinhos: Revisão

“…O incremento de massa e do tamanho da baga, na primeira fase de crescimento, estão relacionados com a divisão e expansão celular. Ambas as fases de crescimento da baga, são influenciadas pelo genótipo, pelo número de sementes, pela relação fonte-dreno (produção e partição de fotoassimilados) e pelas condições do meio, como por exemplo a disponibilidade hídrica (Dai et al, 2011).…”

“…Os açúcares concentrados nas bagas apresentam funções importantes nas propriedades sensoriais da uva e como fontes de precursores para a síntese de ácidos orgânicos, compostos fenólicos e aromáticos durante a maturação (Dai et al, 2011;Kuhn et al, 2013). A diversidade dos açúcares é determinada pelo genótipo, sendo predominantemente acumulada sob a forma de glicose e frutose nas variedades de Vitis vinifera, enquanto que para V. labrusca, V. rotundifolia e variedades híbridas, são encontrados teores consideráveis de sacarose (Dai et al, 2011;Cosme et al, 2016). Já a concentração de açúcares é fortemente afetada pelas práticas de manejo (raleio, manipulação do dossel, entre outros) e pelas condições do meio.…”

“…Durante a maturação, a acumulação de potássio nas bagas resulta na formação de sais de tartarato e sais de malato, contribuindo para a redução da acidez. Embora similares, estes ácidos são sintetizados e degradados por processos bioquímicos distintos (Conde et al, 2007;Dai et al, 2011). Temperaturas mais amenas diminuem a degradação do ácido málico, resultando em maior acidez do mosto (Cosme et al, 2016).…”

Acceleration of Veraison and Enhancement of Berry Quality of "Crimson" Grapes Bypreharvest Treatments with Lysophosphatidylethanolamine, Protone and Magnesium

“…This will allow promoting innovative viticultural practices resulting in easier adaptation to climate change (Van Leeuwen et al, 2013). Among the different viticultural practices affecting berry composition (Keller, 2010a;Dai et al, 2011;Kuhn etal.,2014), source-sink modulation by summer pruning (i.e., leaf removal or shoot and cluster thinning)is an important tool that may control the relationship between yield and quality, and adjust the complex chemical composition of grape berry (Kliewer and Dokoozlian, 2005). For example, the berry sugar concentration is often positively correlated with leaf area-to-yield ratio when the ratio is below a threshold value of about 1m 2 /Kg of fruit mass (Kliewer and Dokoozlian, 2005;Duchêne et al, 2012).…”