Impact of short temperature exposure of Vitis vinifera L. cv. Shiraz grapevine bunches on berry development, primary metabolism and tannin accumulation

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Abstract

Heatwaves are expected to become more frequent, reach higher maximum temperatures, last longer and occur earlier during the grape growing season. Such heat events during berry development are already known to dramatically reduce berry growth and quality by affecting berry size and primary metabolites (e.g. sugars, organic acids, and amino acids). In this study, the effect of three days of exposure to extreme high temperature after fruit-set was investigated with pot-grown fruiting grapevines (Vitis vinifera L. cv. Shiraz). Using a factorial design, heat treatments were applied for three days (+8 °C) and/or three nights (+6 °C), 20 days after the start of flowering, when tannin biosynthesis is at its maximum. Berry growth responses were recorded, and detailed flavan-3-ol and tannin composition determined for individual berry tissues to elucidate the sensitivity of these compounds to high temperature. Locally heated bunches reached a maximum close to 45 °C on the first day of the heating treatment and berry growth and compositional parameters were immediately and substantially affected by high day temperature. In particular, a significant increase in galloylated skin flavan-3-ol subunits and consequently, percentage of galloylation of skin tannins, were observed two weeks after the end of the treatment. However, total skin tannins and size were not affected and no differences in composition were found closer to véraison. A considerable decrease in total seed tannins and changes in other seed compositional parameters were associated with disruption of berry and seed development upon day heating. In the pulp, various compounds (from the myo-inositol pathway, amino acids) were significantly increased under high day temperature while high night temperature reduced malic acid accumulation. Berries heated day and night exhibited the most differences but this was mainly driven by high day temperature.

Original languageEnglish
Article number103866
Pages (from-to)1-12
Number of pages12
JournalEnvironmental and Experimental Botany
Volume168
Early online date17 Aug 2019
DOIs
Publication statusPublished - Dec 2019

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tannin
Vitis vinifera
tannins
small fruits
metabolism
skin
temperature
seed
amino acid
heating
heat
fruit set
fruiting
growth response
organic acid
flowering
metabolite
sugar
growing season
amino acids

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@article{86e7e72e28094d48b2fd8dbc250c451f,
title = "Impact of short temperature exposure of Vitis vinifera L. cv. Shiraz grapevine bunches on berry development, primary metabolism and tannin accumulation",
abstract = "Heatwaves are expected to become more frequent, reach higher maximum temperatures, last longer and occur earlier during the grape growing season. Such heat events during berry development are already known to dramatically reduce berry growth and quality by affecting berry size and primary metabolites (e.g. sugars, organic acids, and amino acids). In this study, the effect of three days of exposure to extreme high temperature after fruit-set was investigated with pot-grown fruiting grapevines (Vitis vinifera L. cv. Shiraz). Using a factorial design, heat treatments were applied for three days (+8 °C) and/or three nights (+6 °C), 20 days after the start of flowering, when tannin biosynthesis is at its maximum. Berry growth responses were recorded, and detailed flavan-3-ol and tannin composition determined for individual berry tissues to elucidate the sensitivity of these compounds to high temperature. Locally heated bunches reached a maximum close to 45 °C on the first day of the heating treatment and berry growth and compositional parameters were immediately and substantially affected by high day temperature. In particular, a significant increase in galloylated skin flavan-3-ol subunits and consequently, percentage of galloylation of skin tannins, were observed two weeks after the end of the treatment. However, total skin tannins and size were not affected and no differences in composition were found closer to v{\'e}raison. A considerable decrease in total seed tannins and changes in other seed compositional parameters were associated with disruption of berry and seed development upon day heating. In the pulp, various compounds (from the myo-inositol pathway, amino acids) were significantly increased under high day temperature while high night temperature reduced malic acid accumulation. Berries heated day and night exhibited the most differences but this was mainly driven by high day temperature.",
keywords = "Flavan-3-ol, Flavonoid, Grape berry metabolite, Heat stress, High temperature, Tannin",
author = "Julia Gouot and Holzapfel, {Bruno P.} and Celia Barril and Jason Smith",
year = "2019",
month = "12",
doi = "10.1016/j.envexpbot.2019.103866",
language = "English",
volume = "168",
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journal = "Environmental and Experimental Botany",
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TY - JOUR

T1 - Impact of short temperature exposure of Vitis vinifera L. cv. Shiraz grapevine bunches on berry development, primary metabolism and tannin accumulation

AU - Gouot, Julia

AU - Holzapfel, Bruno P.

AU - Barril, Celia

AU - Smith, Jason

PY - 2019/12

Y1 - 2019/12

N2 - Heatwaves are expected to become more frequent, reach higher maximum temperatures, last longer and occur earlier during the grape growing season. Such heat events during berry development are already known to dramatically reduce berry growth and quality by affecting berry size and primary metabolites (e.g. sugars, organic acids, and amino acids). In this study, the effect of three days of exposure to extreme high temperature after fruit-set was investigated with pot-grown fruiting grapevines (Vitis vinifera L. cv. Shiraz). Using a factorial design, heat treatments were applied for three days (+8 °C) and/or three nights (+6 °C), 20 days after the start of flowering, when tannin biosynthesis is at its maximum. Berry growth responses were recorded, and detailed flavan-3-ol and tannin composition determined for individual berry tissues to elucidate the sensitivity of these compounds to high temperature. Locally heated bunches reached a maximum close to 45 °C on the first day of the heating treatment and berry growth and compositional parameters were immediately and substantially affected by high day temperature. In particular, a significant increase in galloylated skin flavan-3-ol subunits and consequently, percentage of galloylation of skin tannins, were observed two weeks after the end of the treatment. However, total skin tannins and size were not affected and no differences in composition were found closer to véraison. A considerable decrease in total seed tannins and changes in other seed compositional parameters were associated with disruption of berry and seed development upon day heating. In the pulp, various compounds (from the myo-inositol pathway, amino acids) were significantly increased under high day temperature while high night temperature reduced malic acid accumulation. Berries heated day and night exhibited the most differences but this was mainly driven by high day temperature.

AB - Heatwaves are expected to become more frequent, reach higher maximum temperatures, last longer and occur earlier during the grape growing season. Such heat events during berry development are already known to dramatically reduce berry growth and quality by affecting berry size and primary metabolites (e.g. sugars, organic acids, and amino acids). In this study, the effect of three days of exposure to extreme high temperature after fruit-set was investigated with pot-grown fruiting grapevines (Vitis vinifera L. cv. Shiraz). Using a factorial design, heat treatments were applied for three days (+8 °C) and/or three nights (+6 °C), 20 days after the start of flowering, when tannin biosynthesis is at its maximum. Berry growth responses were recorded, and detailed flavan-3-ol and tannin composition determined for individual berry tissues to elucidate the sensitivity of these compounds to high temperature. Locally heated bunches reached a maximum close to 45 °C on the first day of the heating treatment and berry growth and compositional parameters were immediately and substantially affected by high day temperature. In particular, a significant increase in galloylated skin flavan-3-ol subunits and consequently, percentage of galloylation of skin tannins, were observed two weeks after the end of the treatment. However, total skin tannins and size were not affected and no differences in composition were found closer to véraison. A considerable decrease in total seed tannins and changes in other seed compositional parameters were associated with disruption of berry and seed development upon day heating. In the pulp, various compounds (from the myo-inositol pathway, amino acids) were significantly increased under high day temperature while high night temperature reduced malic acid accumulation. Berries heated day and night exhibited the most differences but this was mainly driven by high day temperature.

KW - Flavan-3-ol

KW - Flavonoid

KW - Grape berry metabolite

KW - Heat stress

KW - High temperature

KW - Tannin

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JO - Environmental and Experimental Botany

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