The <i>Microvine</i>, a plant model to study the effect of vine‐shoot extract on the accumulation of glycosylated aroma precursors in grapes

Sánchez‐Gómez, Rosario; Torregrosa, Laurent; Zalacaín, Amaya; Ojeda, Hernán; Bouckenooghe, Virginie; Schneider, Rémi; Alonso, Gonzalo L.; Salinas, M. Rosario

doi:10.1002/jsfa.8802

Cited by 11 publications

(9 citation statements)

References 42 publications

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“…Interestingly, in this process, aroma volatiles were absorbed and glycosylated in the plant, and then liberated during winemaking. In a recent research study, it was shown that an aqueous extract of toasted Airen ( V. vinifera) lignified canes sprayed onto microvine shoots increased total glycosylated aroma precursors by more than three times, from 126.27 to 434.05 µ L −1 . This demonstrates that it is possible to manipulate grape aroma composition by spraying different molecules onto the plant.…”

Section: Agronomic Practicesmentioning

confidence: 99%

Impact of agronomic practices on grape aroma composition: a review

et al. 2018

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Aroma compounds are secondary metabolites that play a key role in grape quality for enological purposes. Terpenes, C -norisoprenoids, phenols, and non-terpenic alcohols are the most important aroma compounds in grapes and they can be found as free volatiles or glycoconjugated (bound) molecules. The non-volatile glycosylated group is the largest, and it is present in all varieties of Vitis vinifera (L.), the most widely used species for wine production. These aroma precursors represent the reserve of aroma molecules that can be released during winemaking. Their relative and absolute concentrations at fruit ripening determine the organoleptic value of the final product. A large range of biotic and abiotic factors can influence their biosynthesis in several ways. Agronomic practices such as irrigation, training systems, leaf removal, and bunch thinning can have an effect at plant level. The spraying of stimulatory compounds on fruit at different developmental stages has also been shown to modify metabolic pathways at fruit level with some impact on the aroma composition of the grapevine fruit. Viticulturists could act to promote aroma precursors to improve the aromatic profile of grapes and the wine ultimately produced. However, agronomic practices do not always have uniform results. The metabolic and physiological changes resulting from agronomic practices are unknown because there has not been sufficient research to date. This review presents the state of the art regarding the influences of vineyard agronomic management on the biosynthesis of grape aroma compounds. Although literature regarding the topic is abundant there are still many unknown biological mechanisms involved and/or that have been insufficiently studied. The aim of this work is therefore to find the gaps in scientific literature so that future investigations can focus on them. © 2018 Society of Chemical Industry.

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Section: Agronomic Practicesmentioning

confidence: 99%

Impact of agronomic practices on grape aroma composition: a review

et al. 2018

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“…In this study, we have measured at the same time the main berry traits that could vary with temperature increase in 33 V. vinifera genotypes. The whole genotype set consisted in a first subset of wine grape cultivars and a second subset of microvine offspring, this latter model being very promising for both physiological and genetic studies ( Chaib et al, 2010 ; Rienth et al, 2016b ; Luchaire et al, 2017 ; Sanchez-Gomez et al, 2017 ). The phenotypic diversity for growth and solutes accumulation was characterized at two critical stages of grapevine fruit development: (i) the end of green growth phase, when the berry stops loading organic acids and (ii) the end of ripening, when the contents of water and sugars reach their maximum.…”

Section: Introductionmentioning

confidence: 99%

Vitis vinifera L. Fruit Diversity to Breed Varieties Anticipating Climate Changes

et al. 2018

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The wine industry is facing critical issues due to climate changes since production is established on very tight Genotype × Environment interaction bases. While, some cultivation practices may reduce adverse effects of abiotic stresses on the vines, e.g., the use of irrigation to mitigate drought, the deleterious impacts of warming on fruit development are difficult to manage. Elevated temperature alters grapevine fruit growth and composition, with a critical increase of the sugars/organic acids ratio. Select grapes with improved metabolite balances to offset high temperature effects is a valuable option to sustain viticulture. Unfortunately, the lack of knowledge about the genetic diversity for fruit traits impacted by temperature impairs the design of breeding programs. This study aimed to assess the variation in berry volume, main sugars and organic acids amounts in genetic resources. Fruit phenotyping focused on two critical stages of development: the end of green lag phase when organic acidity reaches its maximum, and the ripe stage when sugar unloading and water uptake stop. For that purpose, we studied a panel of 33 genotypes, including 12 grapevine varieties and 21 microvine offspring. To determine the date of sampling for each critical stage, fruit texture and growth were carefully monitored. Analyses at both stages revealed large phenotypic variation for malic and tartaric acids, as well as for sugars and berry size. At ripe stage, fruit fresh weight ranged from 1.04 to 5.25 g and sugar concentration from 751 to 1353 mmol.L-1. The content in organic acids varied both in quantity (from 80 to 361 meq.L-1) and in composition, with malic to tartaric acid ratio ranging from 0.13 to 3.62. At the inter-genotypic level, data showed no link between berry growth and osmoticum accumulation per fruit unit, suggesting that berry water uptake is not dependent only on fruit osmotic potential. Diversity among varieties for berry size, sugar accumulation and malic to tartaric acid ratio could be exploited through cross-breeding. This provides interesting prospects for improving grapevine to mitigate some adverse effects of climate warming on grapevine fruit volume and quality.

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“…In particular, 10 GSTs were up-regulated (6 in BR and 5 in MR), while two were down-regulated in BR. Genes generally annotated as CAT (3), POD (4), chaperone for SOD (1), and RX (19) were modulated by OW in the BR berry with some genes induced and others repressed.…”

Section: Antioxidant Homeostasismentioning

confidence: 99%

“…Carrying the Vvigai1 mutation, microvines exhibit a continuous owering, simultaneously displaying all the successive stages of fruit development on a single shoot 15 . This model has already facilitated transcriptomics approaches of the circadian cycle 16 , high-temperature stresses 17,18 , metabolomics works surveying glycosylated aroma precursors 19,20 , and several berry developmental studies [21][22][23] .…”

Section: Introductionmentioning

confidence: 99%

The Application of Ozonated Water Rearranges the Transcriptome of the Vitis Vinifera L. Fruit

Campayo

Savoi

Romieu

et al. 2021

Preprint

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Ozonated water has become an innovative, environmentally friendly tool for controlling the development of fungal diseases in the vineyard or during grape postharvest conservation. However, little information is currently available on the effects of ozonated water sprayings on the grapevine physiology. Using the microvine model, we studied the transcriptomic response of leaf and fruit organs to this treatment. The response to ozone was observed to be organ and developmental stage-dependent, with a decrease of the number of DEGs (differentially expressed genes) in the fruit from the onset of ripening to later stages. The most highly up-regulated gene families were heat-shock proteins and chaperones. Other up-regulated genes were involved in oxidative stress homeostasis such as those of the ascorbate-glutathione cycle and glutathione S-transferases. In contrast, genes related to cell wall development and secondary metabolites (carotenoids, terpenoids, phenylpropanoids / flavonoids) were generally down-regulated after ozone treatment, mainly in the early stage of fruit ripening. This down-regulation may indicate a possible carbon competition favouring the re-establishment and maintenance of the redox homeostasis rather than the synthesis of secondary metabolites at the beginning of ripening, the most ozone responsive developmental stage.

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The Microvine, a plant model to study the effect of vine‐shoot extract on the accumulation of glycosylated aroma precursors in grapes

Abstract: Extrapolation of the results to grapevines suggests that vine-shoot extract treatment could modulate the synthesis of grape glycosylated aroma precursors. © 2017 Society of Chemical Industry.

Cited by 11 publications

References 42 publications

Impact of agronomic practices on grape aroma composition: a review

Impact of agronomic practices on grape aroma composition: a review

Vitis vinifera L. Fruit Diversity to Breed Varieties Anticipating Climate Changes

The Application of Ozonated Water Rearranges the Transcriptome of the Vitis Vinifera L. Fruit

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