Impact of 2100-Projected Air Temperature, Carbon Dioxide, and Water Scarcity on Grape Primary and Secondary Metabolites of Different Vitis vinifera cv. Tempranillo Clones

Abstract

The exploration of the grapevine (Vitis vinifera L.) intra-varietal diversity can be an interesting approach for the adaptation of viticulture to climate change. We evaluated the response of four Tempranillo clones to simulated year-2100-expected air temperature, CO2, and relative humidity (RH) conditions: climate change (CC; 28 °C/18 °C, 700 μmol mol–1 CO2, and 35%/53% RH) vs current situation conditions (CS; 24 °C/14 °C, 400 μmol mol–1 CO2, and 45%/63% RH), under two irrigation regimes, “well-watered” (WW) vs “water deficit” (WD). The treatments were applied to fruit-bearing cuttings grown under research-oriented greenhouse controlled conditions. CC increased sugar accumulation and hastened grape phenology, an effect that was mitigated by water deficit. Both CC and water deficit modified amino acid concentrations and accumulation profiles with different intensities, depending on the clone. Combined CC and water deficit decreased anthocyanins and the anthocyanin to total soluble solids (TSS) ratio. The results suggest differences in the response of the clones to the 2100-projected conditions, which are not always solely explained by differences observed in the ripening dynamics. Among the clones studied, RJ43 and CL306 were the most affected by CC/WD conditions; meanwhile, 1084 was globally less affected than the other clones.

Is Tempranillo Blanco Grapevine Different from Tempranillo Tinto Only in the Color of the Grapes? An Updated Review

“…Grape quality is affected by many features (see, for a recent review, Poni et al [33]). Experiments performed with TGGs showed that elevated temperature and CO 2 modify berry characteristics [32,[34][35][36]. Varietal differences detected between Tempranillo Blanco and Tinto with regards to grape quality are an important aspect of this report.…”

VineyardFACE: Investigation of a moderate (+20 %) increase of ambient CO₂ concentration on berry ripening dynamics and fruit composition of Cabernet-Sauvignon

“…Equatorial and polar diameters were measured on each frozen berry from samples 2020 and 2021 with a digital calliper. A formula for the volume of a spheroid was applied to calculate berry volume, according to Arrizabalaga-Arriazu et al (2021). r 1 equatorial radius, r 2 polar radius.…”

“…Primary metabolites in berries (sugars, organic acids and amino acids) were extracted and their contents were determined as previously described by Arrizabalaga-Arriazu et al (2021). Briefly, pulp frozen powder (250 mg ± 10 %) was successively hot extracted with ethanol 80 % (v/v), ethanol 50 % (v/v) and Milli-Q water (80 °C for 15 min).…”

“…Sugar analysis was performed using a Pipette Robot (Robot Precision 2000) for the dilutions and the adding of enzyme steps. Sugar quantification was done by a plate reader (Epoch) using software Gen5, as previously described in Arrizabalaga-Arriazu et al (2021).…”

“…Studies concerning the impact of atmospheric carbon dioxide concentration increase are scarcer and it should be noticed that studying carbon dioxide concentration effects is technically more challenging. Thus, prior studies on the impact of carbon dioxide on Vitis vinifera L. were mostly conducted in greenhouses or enclosed (tunnel or chamber) systems, using potted plants (fruiting cuttings) (Arrizabalaga-Arriazu et al, 2020;Arrizabalaga-Arriazu et al, 2021;Martínez-Lüscher et al, 2016). However, the translation of the results obtained from greenhouses to vineyard-based studies can be biased, as reported by Poorter et al (2016).…”