Variation of linalool and geraniol content within two pairs of aromatic and non-aromatic grapevine clones

Abstract

Backgrounds and Aims: In order to assess the suitability of some genotypes for functional genomics studies on terpenol synthesis in grapevine, two pairs of cultivars differing in their aromatic pattern were compared: Gewurztraminer and Savagnin Rose and two clones of Chardonnay (76 and 809). Methods and Results: The genetic analysis based on microsatellite markers showed that Gewurztraminer and Savagnin Rose were clones derived from a single mother plant. The same result was found for Chardonnay clones 76 and 809. Analyses of wines, musts and berries showed that linalool and geraniol were present only at very low concentrations in Savagnin Rose and Chardonnay 76, both considered as non‐aromatic cultivars. On the contrary, Gewurztraminer was characterised by a high geraniol content and Chardonnay 809 by a profile where linalool was predominant. Results obtained in the vineyard were consistent with data on fruiting cuttings in the greenhouse. Analyses of the terpenol content of berries from self‐progenies plants of Gewurztraminer and Chardonnay 809 showed that this trait was heritable. Conclusions: We provide evidence that clonal variation, through somatic mutations, can modify the aromatic profile of fruits. Significance of the Study: We have characterised grapevine clones consistently differing in the terpenol content of both grapes and wines. Such plant material is appropriate for functional genomics studies.

QTL mapping of the production of wine aroma compounds by yeast

“…In addition to compounds produced by yeast during alcoholic fermentation, we also studied the fate of geraniol, which is present in grape must at up to 3 mg/L [27]. We did not detect any region explaining variations in the metabolism of geraniol.…”

Molecular and cellular mechanisms of diversity within grapevine varieties

“…Similarly, Savagnin clones grown to produce either aromatic or neutral wines (Pacottet, 1903) are classified into three distinct cultivars in the French official catalogue of grape varieties: Gewurztraminer (pink berries/aromatic wine), Savagnin rose (pink berries/neutral wine) and Savagnin blanc (also known as Traminer) (white berries/neutral wine) (Institut Français de la Vigne et du Vin, 2007). The aroma of Gewurztraminer is the result of its geraniol content, which is far higher than that of Savagnin rose over all ripening stages (Figure 1) (Duchêne et al, 2009). Moreover, the aromatic qualities of Chardonnay 809 and Gewurztraminer were shown to be heritable as single Mendelian traits in the self-progenies (Duchêne et al, 2009).…”

“…The aroma of Gewurztraminer is the result of its geraniol content, which is far higher than that of Savagnin rose over all ripening stages (Figure 1) (Duchêne et al, 2009). Moreover, the aromatic qualities of Chardonnay 809 and Gewurztraminer were shown to be heritable as single Mendelian traits in the self-progenies (Duchêne et al, 2009).…”

The challenge of adapting grapevine varieties to climate change

“…Despite scarce direct experimental data, the negative effects of high temperatures on the aroma content of grapes and wines are widely accepted. Monoterpenols are the molecules responsible for the floral aromas found in GW grapes and wines (Duchêne et al 2009b), and RI also contains more monoterpenols than 'neutral' grape varieties do (Razungles et al 1993). A 30% loss of terpenols has been observed between naturally and artificially shaded bunches of Muscat of Frontignan, with the main difference being a temperature that was 7°C higher in the bags used for shading (Bureau et al 2000).…”