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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
Published on: October 5, 2016
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Different Temperature and UV Patterns Modulate Berry Maturation and Volatile Compounds Accumulation in Vitis sp.
Francisco Campos-Arguedas1,2, Guillaume Sarrailhé1,3, Paméla Nicolle1
1Department of Science, Université Sainte-Anne, Church Point, NS, Canada.
Frontiers in Plant Science
|July 18, 2022
Summary
Grapevine berry volatile compounds, crucial for wine quality, are sensitive to temperature. Warmer temperatures during early development alter berry composition, impacting wine aroma potential.
Area of Science:
- Viticulture and Enology
- Plant Physiology
- Environmental Science
Background:
- Grapevine berry volatile compounds (VCs) significantly influence wine quality.
- Vine development and VCs are sensitive to environmental factors, with global warming posing a threat to grape production.
- Understanding temperature effects on berry composition is crucial for adapting viticulture practices.
Purpose of the Study:
- To investigate the impact of altered growing-degree day accumulation patterns on grapevine berry ripening and composition.
- To assess the effects of moderate temperature increases and reduced UV exposure during specific grapevine developmental stages.
- To determine how early developmental temperature influences VCs at harvest.
Main Methods:
- Field experiment with *Vitis* sp. L'Acadie blanc in Nova Scotia, Canada.
- On-row mini-greenhouses applied to simulate increased temperature and reduced UV exposure during pre-veraison, post-veraison, and whole season.
- Gas chromatography-mass spectrometry (GC-MS) analysis of free and bound VCs from berries at three phenological stages.
Main Results:
- Grapevines exposed to higher temperatures during early development (pre-veraison, whole season) showed significantly higher concentrations of 2-phenylethanol and benzyl alcohol at harvest.
- These warmer-condition berries had lower concentrations of hydroxy-methoxy-substituted volatile phenols, terpenes, and C13-norisoprenoids compared to controls.
- Early berry development stages were identified as critical for temperature-modulated phenylpropanoid and mevalonate metabolism.
Conclusions:
- Environmental interactions, particularly temperature during early development, significantly modulate grapevine berry composition.
- Temperature can influence key metabolic pathways (phenylpropanoid, mevalonate) affecting VCs.
- Viticultural strategies may need to account for early-season temperature patterns to manage berry quality for wine production.
Keywords:
abiotic stressberry ripeningclimate changefruit aromagas chromatography-mass spectrometrysecondary metabolitesMore Related Videos
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