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Engineering grapevine for increased resistance to fungal pathogens without compromising wine stability
Ricardo B Ferreira1, Sara S Monteiro, M Antonieta Piçarra-Pereira
1Departamento de Botânica e Engenharia Biológica, Instituto Superior de Agronomia, Universidade Técnica de Lisboa, 1349-017 Lisbon, Portugal. ferreira@itqb.unl.pt
Trends in Biotechnology
|March 25, 2004
Summary
Pathogenesis-related (PR) proteins in grapes are crucial for pathogen defense but cause wine instability. Efforts to enhance plant resistance may worsen wine clarity and stability issues.
Area of Science:
- Enology
- Plant Pathology
- Biochemistry
Background:
- Most wine proteins are pathogenesis-related (PR) proteins, vital for grapevine defense against pathogens.
- These proteins accumulate in grapes and wine due to their resistance to degradation during vinification.
Purpose of the Study:
- To investigate the role of pathogenesis-related (PR) proteins in wine stability.
- To understand the implications of current grapevine modification trends on wine quality.
Main Methods:
- Analysis of grapevine physiology and protein expression during berry development.
- Assessment of PR protein behavior during winemaking processes.
- Review of genetic modification strategies for grapevines.
Main Results:
- Pathogenesis-related (PR) proteins are a primary cause of haze and instability in wine.
- Vinification acts as a concentration mechanism for these stable proteins.
- Genetic strategies to boost plant immunity may exacerbate wine instability.
Conclusions:
- Managing pathogenesis-related (PR) proteins is critical for achieving stable, clear wines.
- Future research must balance plant disease resistance with wine quality.
- Overexpressing pathogenesis-related (PR) proteins in vines will likely worsen wine instability.