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The effects of a moderate grape temperature increase on berry secondary metabolites

dc.rights.licenseopenen_US
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorWU, Jing
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDRAPPIER, Virginie
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorGODINAUD, Ghislaine
IDREF: 225640449
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorGUILLAUMIE, Sabine
IDREF: 101683413
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorDAI, Zhanwu
IDREF: 22822473X
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGENY, Laurence
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorDELROT, Serge
IDREF: 058711503
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDARRIET, Philippe
IDREF: 077788834
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTHIBON, Cécile
hal.structure.identifierEcophysiologie et Génomique Fonctionnelle de la Vigne [UMR EGFV]
dc.contributor.authorPIERI, Philippe
dc.date.accessioned2020-07-08T20:55:54Z
dc.date.available2020-07-08T20:55:54Z
dc.date.issued2019
dc.identifier.issn2494-1271en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10222
dc.description.abstractEnContext and purpose of the study: Like in other wine producing regions around the world, Bordeaux vineyards already experience the effects of climate change. Recent trends as well as model outputs for the future strongly support an increase of average and extreme temperatures. For the maturation period, this increase will by far exceed mean atmospheric temperature increase, as the ripening period will occur earlier in hotter climatic conditions. Therefore, a detrimental secondary metabolism response is expected in grape berries, and of particular concern are the impacts on phenolics and aromas and aroma precursors. The effects of high temperatures on secondary metabolism control have been partly characterized for phenolics, however mostly in artificial growing conditions, while little is known with respect to aromas. A better understanding of how high temperatures influence grape berry secondary metabolites could help vineyard growers to adapt to climate change and maintain wine quality.[br/] Material and methods: A two-year field study was carried out in 2015 and 2016 in a vineyard in Bordeaux, France. Two treatments, heated (H) and control (C), were applied to two varieties, Cabernet-Sauvignon and Sauvignon blanc, from fruit-set to maturity. Field heating was achieved by a very local greenhouse effect applied to the bottom of the rows, by enclosing most of the underlying soil surface by polycarbonate shields. As the training system was vertically trellised, the heated volume surrounded most of the bunches but did not disturb most of the leaves in the canopy. This simple and robust setup allowed an increase of berry temperature by about +1.5 degrees C in mean value, up to +5 degrees C at times during clear sky days. This moderate increase of temperature was indicative of the predicted future climatic conditions for the mid-21st century. Berry samples were collected at 4 time points from bunch closure to maturity for each cultivar and treatment. Primary and secondary metabolites were measured in whole berries or skins.[br/] Results and conclusions: With this moderate temperature increase, primary metabolite content in berries did not change significantly. In H samples, anthocyanins were reduced and tannins increased before veraison, and both decreased thereafter. H samples also exhibited lower concentrations of some amino acids, especially alanine, serine and phenylalanine. IBMP (2-methoxy-3-isobutylpyrazine) concentrations were also reduced in H samples of Cabernet-Sauvignon, in both seasons, especially at bunch closure stage, but the differences diminished at full maturity. For thiol 3-sulfanyl hexanol precursors, H samples again exhibited much lower concentrations for both varieties, with weak differences at early stages that increased at later stages (up to -70% decline at maturity in 2015 for Sauvignon blanc). These results demonstrate the potential negative impact of elevated temperature on polyphenols and aroma quality of grape berries.[br/] Significance and impact of the study: For viticulture to adapt to new climatic conditions, the negative impacts of high temperature on secondary metabolites and aromas, and therefore on wine quality, need to be contemplated. Thus, already established or new vineyard plantings must prepare and consider practices able to mitigate these impacts, for instance practices that increase bunch shading.
dc.language.isoENen_US
dc.title.enThe effects of a moderate grape temperature increase on berry secondary metabolites
dc.typeArticle de revueen_US
dc.identifier.doi10.20870/oeno-one.2019.53.2.2434en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalOeno Oneen_US
bordeaux.page321-333en_US
bordeaux.volume53en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue2en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Oeno%20One&rft.date=2019&rft.volume=53&rft.issue=2&rft.spage=321-333&rft.epage=321-333&rft.eissn=2494-1271&rft.issn=2494-1271&rft.au=WU,%20Jing&DRAPPIER,%20Virginie&GODINAUD,%20Ghislaine&GUILLAUMIE,%20Sabine&DAI,%20Zhanwu&rft.genre=article


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