Timing and severity of crop load management influences technological maturity, terpene synthase expression and free terpene accumulation in Gewürztraminer grapes (Vitis vinifera L.)
Y. Kovalenko, J. VanderWeide, R. Tindjau, W.F. Zandberg, S.D. Castellarin
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引用次数: 0
Abstract
Background and Aims
Terpenes are volatile organic compounds that influence the composition of many winegrape cultivars. Terpene accumulation is variable between seasons and locations, influencing vintage composition. Crop load management (CLM) is a cultural practice utilised to improve grape composition; however, the impact of CLM on terpene biosynthesis and accumulation in winegrapes remains largely unknown.
Methods and Results
Crop load management was applied to Gewürztraminer vines at two developmental stages: bunch closure [early (E)] and veraison [late (L)], and two crop loads: 50% removal [light crop (LC)] and 25% removal [medium crop (MC)] and compared to a Control [high crop (HC)] over three seasons. We considered early-harvest (22.5°Brix in HC) and harvest (23.4°Brix in HC) dates. The LC treatments improved TSS at both harvests; however, LC-E accelerated ripening compared to LC-L. The concentration of total free terpenes was highest in LC-E only at early-harvest. Free α-phellandrene, β-citronellol, geranic acid, geraniol, myrcene and nerol dictated this pattern. Although LC-E increased glycosylated geraniol at early-harvest, the concentration of total glycosylated terpenes was not altered. The expression of four terpene synthase (TPS) genes was increased by LC-E at early-harvest.
Conclusions
The LC-E treatment accelerated technological maturity, and increased the expression of TPSs and free terpene accumulation at the early-harvest stage.
Significance of the Study
This work provides valuable insight into the capacity of CLM to modulate terpenes in aromatic winegrapes.
期刊介绍：
The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.
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