scholarly journals Influence of Light on Grape Berry Growth and Composition Varies during Fruit Development

1996 ◽  
Vol 121 (5) ◽  
pp. 869-874 ◽  
Author(s):  
N.K. Dokoozlian ◽  
W.M. Kliewer
Keyword(s):  
Fruit Development ◽  
Light Exposure ◽  
Grape Berry ◽  
Pinot Noir ◽  
Stage Iii ◽  
Cabernet Sauvignon ◽  
Fruit Softening ◽  
Berry Development ◽  
Development Stages ◽  
Final Sample

Potted `Cabernet Sauvignon' and `Pinot noir' grapevines (Vitis vinifera L.) grown in a sunlit phytotron were used to study the influence of cluster light exposure during various stages of fruit development on berry growth and composition. Clusters grown without light during berry development stages I and II, stage III, or stages I, II, and III, were compared to clusters exposed to light throughout fruit development (control). The temperature of light-exposed and nonexposed fruit was similar. The weights and diameters of berries grown without light during stages I and II, or stages I, II, and III, were similar and significantly lower than those of the control. Fruit softening in both cultivars, as well as the initiation of berry coloration, was delayed when berries were grown without light during stages I and II. Following fruit softening, berries grown without light during stages I, II, and III were lower in sugar than the control. On the final sample date, `Cabernet Sauvignon' berries grown without light during stages I, II, and III were higher in malate compared to the control. `Pinot noir' berries grown without light during stages I and II, or stages I, II, and III, were lower in malate before fruit softening, and higher in malate following fruit softening, than the control. Control berries had greater skin anthocyanins and phenolics compared to the remaining treatments. Berries grown without light during stages I and II, or stage III, were greater in anthocyanins and phenolics than fruit grown without light during stages I, II, and III. Light had no effect on fruit tartrate concentration or juice pH. Light had its greatest impact on fruit development during the initial stages of berry growth. Berry growth was reduced and ripening delayed when fruit were grown without light during stages I and II. Normal fruit development was not fully restored when these fruit were exposed to light during stage III.

scholarly journals Towards the definition of a detailed transcriptomic map of berry development

2019 ◽  
Vol 13 ◽  
pp. 01001
Author(s):  
Marianna Fasoli ◽  
Chandra L. Richter ◽  
Sara Zenoni ◽  
Marco Sandri ◽  
Paola Zuccolotto ◽  
...  
Keyword(s):  
Gene Expression Analysis ◽  
Grape Berry ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Berry Development ◽  
Rna Seq ◽  
Molecular Events ◽  
Molecular Information ◽  
Definition Of ◽  
Transcriptomic Level

The progress of the grapevine genomics and the development of high-throughput technologies for gene expression analysis stimulated the investigation of the physical, biochemical and physiological changes of grape berry growth and maturation at transcriptomic level. The molecular information generated in the last decade is however still fragmented since it relies upon detailed analysis of few stages and thus lacks continuity over grape development. To identify the molecular events associated with berry development at a higher temporal resolution and define a transcriptomic map, we performed RNA-seq analysis of berry samples collected every week from fruit-set to maturity in Pinot noir and Cabernet Sauvignon for three consecutive years, resulting in 219 samples. Using the most variable portion of the transcriptome, we built a preliminary transcriptomic model of berry development based on the Cabernet Sauvignon samples. The Pinot noir samples were then aligned onto this preliminary ripening map to investigate its performance in describing the development of another grape variety. A further step for testing the model was the projection of RNA-seq samples of fruit development of five red-skin Italian cultivars. For all these surveys, the transcriptomic route allowed a precise definition of the progression of berry development during both formation and ripening phases.

scholarly journals Iso-Seq allows genome-independent transcriptome profiling of grape berry development

2018 ◽  
Author(s):  
Andrea Minio ◽  
Mélanie Massonnet ◽  
Rosa Figueroa-Balderas ◽  
Amanda M. Vondras ◽  
Barbara Blanco-Ulate ◽  
...  
Keyword(s):  
Single Molecule ◽  
Transcriptional Profiling ◽  
Transcriptome Profiling ◽  
Grape Berry ◽  
Cabernet Sauvignon ◽  
Berry Development ◽  
Grape Berries ◽  
Gene Space ◽  
A Genome ◽  
Computationally Intensive

AbstractTranscriptomics has been widely applied to study grape berry development. With few exceptions, transcriptomic studies in grape are performed using the available genome sequence, PN40024, as reference. However, differences in gene content among grape accessions, which contribute to phenotypic differences among cultivars, suggest that a single reference genome does not represent the species’ entire gene space. Though whole genome assembly and annotation can reveal the relatively unique or “private” gene space of any particular cultivar, transcriptome reconstruction is a more rapid, less costly, and less computationally intensive strategy to accomplish the same goal. In this study, we used single molecule-real time sequencing (Iso-Seq) to sequence full-length cDNA and reconstruct the transcriptome of Cabernet Sauvignon berries during berry ripening. In addition, Illumina short reads from ripening berries were used to error-correct low-expression isoforms and to profile isoform expression. By comparing the annotated gene space of Cabernet Sauvignon to other grape cultivars, we demonstrate that the transcriptome reference built with Iso-Seq data represents most of the expressed genes in the grape berries and includes 1,501 cultivar-specific genes. Iso-Seq produced transcriptome profiles similar to those obtained after mapping on a complete genome reference. Together, these results justify the application of Iso-Seq to identify cultivar-specific genes and build a comprehensive reference for transcriptional profiling that circumvents the necessity of a genome reference with its associated costs and computational weight.

scholarly journals Transcriptomic and metabolite analyses of Cabernet Sauvignon grape berry development

BMC Genomics ◽  
2007 ◽  
Vol 8 (1) ◽  
pp. 429 ◽  
Author(s):  
Laurent G Deluc ◽  
Jérôme Grimplet ◽  
Matthew D Wheatley ◽  
Richard L Tillett ◽  
David R Quilici ◽  
...  
Keyword(s):  
Grape Berry ◽  
Cabernet Sauvignon ◽  
Berry Development

scholarly journals The role of auxin during early berry development in grapevine as revealed by transcript profiling from pollination to fruit set

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Francisca Godoy ◽  
Nathalie Kühn ◽  
Mindy Muñoz ◽  
Germán Marchandon ◽  
Satyanarayana Gouthu ◽  
...  
Keyword(s):  
Fruit Development ◽  
Fruit Set ◽  
Cell Number ◽  
Grape Berry ◽  
Transcript Profiling ◽  
Auxin Signaling ◽  
Berry Development ◽  
Molecular Features ◽  
Fruit Formation

AbstractAuxin is a key phytohormone that modulates fruit formation in many fleshy fruits through the regulation of cell division and expansion. Auxin content rapidly increases after pollination and the manipulation in its levels may lead to the parthenocarpic development. ln Vitis vinifera L., little is known about the early fruit development that encompasses from pollination to fruit set. Pollination/fertilization events trigger fruit formation, and auxin treatment mimics their effect in grape berry set. However, the role of auxin in this process at the molecular level is not well understood. To elucidate the participation of auxin in grapevine fruit formation, morphological, reproductive, and molecular events from anthesis to fruit set were described in sequential days after pollination. Exploratory RNA-seq analysis at four time points from anthesis to fruit set revealed that the highest percentage of genes induced/repressed within the hormone-related gene category were auxin-related genes. Transcript profiling showed significant transcript variations in auxin signaling and homeostasis-related genes during the early fruit development. Indole acetic acid and several auxin metabolites were present during this period. Finally, application of an inhibitor of auxin action reduced cell number and the mesocarp diameter, similarly to unpollinated berries, further confirming the key role of auxin during early berry development. This work sheds light into the molecular features of the initial fruit development and highlights the auxin participation during this stage in grapevine.

Compositional Changes During Grape Berry Development in Relation to Abscisic Acid and Salinity

1978 ◽  
Vol 5 (4) ◽  
pp. 415 ◽  
Author(s):  
WJS Downton ◽  
BR Loveys
Keyword(s):  
Abscisic Acid ◽  
Chemical Composition ◽  
Grape Berry ◽  
Reducing Sugar ◽  
Cabernet Sauvignon ◽  
Berry Development ◽  
Grape Berries ◽  
Low Salt ◽  
Compositional Changes

Changes in the chemical composition of developing Cabernet Sauvignon berries from salt-treated and low-salt vines were followed. Although salinity advanced the timing of veraison, the sequence of changes in the salt-affected berries remained the same as in berries from control plants, viz. concentrations of abscisic acid and reducing sugar increased before proline, arginine, potassium and chloride increased, and before acidity declined. The contribution of these substances to osmotic changes within developing grape berries is discussed.

scholarly journals Spectrophotometric determination of ascorbic acid in grapes with the Prussian Blue reaction

2012 ◽  
Vol 23 (2) ◽  
pp. 174-179 ◽  
Author(s):  
Nicoleta Matei ◽  
Simona Dobrinas ◽  
Gabriel Lucian Radu
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Vitis Vinifera ◽  
Prussian Blue ◽  
Spectrophotometric Determination ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Red Grapes ◽  
Blue Reaction

AbstractThe objective of the present work was to adapt the Prussian Blue reaction for the determination of ascorbic acid. The procedure was successfully applied for the determination of ascorbic acid in red and white grapes (Vitis vinifera L.) just previous ingathering. In the present work was used the red and white grapes from Murfatlar vineyard: Mamaia, Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon, Muscat Ottonel and Riesling Italian. The results were situated in the range of 0.67 - 1.79 mg vitamin C/100g product for red grapes and respectively 0.50 - 1.49 mg vitamin C/100g for white grapes.

scholarly journals Composição físico-química de uvas para vinho fino em ciclos de verão e inverno

2011 ◽  
Vol 32 (4) ◽  
pp. 1127-1137 ◽  
Author(s):  
Renata Vieira da Mota ◽  
Camila Pinheiro Carvalho Silva ◽  
Ana Carolina Favero ◽  
Eduardo Purgatto ◽  
Tânia Misuzu Shiga ◽  
...  
Keyword(s):  
Minas Gerais ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Sauvignon Blanc

Este trabalho teve como objetivo avaliar o potencial de maturação das cultivares Pinot Noir, Tempranillo, Merlot, Cabernet Sauvignon, Syrah, Chardonnay e Sauvignon Blanc submetidas ao regime de dupla poda, em Cordislândia, região cafeeira do sul de Minas Gerais. As plantas foram submetidas a dois ciclos de produção, um de primavera-verão, compreendido entre agosto e janeiro, e outro ciclo de outono-inverno, entre janeiro e julho. Como parâmetros de qualidade, foram avaliados os diâmetros transversal e longitudinal da baga, acidez, ácidos tartárico e málico, pH, sólidos solúveis, antocianinas, fenólicos totais e os teores de glicose, frutose e sacarose. Todas as variedades apresentaram maiores teores de pH, sólidos solúveis, açúcares, antocianinas e fenólicos totais, e redução nos diâmetros transversal e longitudinal na safra de inverno. A cultivar Syrah destacou-se das demais no conteúdo de antocianinas e fenólicos totais tanto no verão quanto no inverno, entretanto apresentou o menor conteúdo de açúcares. A alteração do ciclo de produção da videira através da técnica da dupla poda para colheita, no período de inverno, na região cafeeira de Minas Gerais, favorece a maturação dos frutos e melhora consideravelmente a qualidade das uvas para vinificação.

scholarly journals Discrimination of brazilian red varietal wines according to their sensory descriptors

2011 ◽  
Vol 35 (6) ◽  
pp. 1172-1176 ◽  
Author(s):  
Alberto Miele ◽  
Luiz Antenor Rizzon
Keyword(s):  
Principal Component Analysis ◽  
Total Variation ◽  
Principal Component ◽  
Pinot Noir ◽  
The Other ◽  
Sensory Characteristics ◽  
Cabernet Sauvignon ◽  
Sensory Panel ◽  
Red Grape ◽  
Grape Varieties

The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters. The other two varietals were defined by vegetal, oaky and salty characteristics; PC 2 discriminated Pinot Noir, Sangiovese, Cabernet Sauvignon and Arinarnoa, where Pinot Noir was characterized by its floral flavor; PC 3 discriminated only Malbec, which had weak, floral and fruity characteristics. The other varietal wines did not show important discriminating effects.

scholarly journals Chemical markers in the aroma profiles of South Moravian red wine distillates

2012 ◽  
Vol 30 (No. 4) ◽  
pp. 369-376 ◽  
Author(s):  
L. Veverka ◽  
M. Jelínková ◽  
K. Hron ◽  
J. Balík ◽  
J. Stávek ◽  
...  
Keyword(s):  
Red Wine ◽  
Pinot Noir ◽  
The Other ◽  
Cabernet Sauvignon ◽  
Chemical Markers ◽  
The Czech Republic ◽  
Linalool Oxide ◽  
South Moravia ◽  
Log Ratio ◽  
Grape Cultivars

HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Frankish, Merlot, Cabernet Moravia, Rubinet, Pinot Noir, Ariana, Alibernet, Laurot, Dornfelder, Blauer Portugieser, Agni, Neronet, Zweigeltrebe, Cabernet Sauvignon, and Domina. The grapes were all grown in the same vineyard in South Moravia, an important viticultural region in the south of the Czech Republic bordering Austria. The isometric log-ratio transformation was used to compute variances prior to statistical analysis, and a compositional biplot was used to interpret the data and identify the main chemical markers. A comparison of the key terpenoids present in the aroma profiles indicated that these were consistent with the known relationships between the cultivars based on their parentage. There were similarities in the terpenoid elements of the aroma profiles of Blue Frankish and its relatives Andre, Laurot, Agni, and Zweigeltrebe, which are dominated by (Z)-linalool oxide, linalool, isoborneol, terpinen-4-ol and α-terpineol. On the other hand, the aroma profiles of Pinot Noir, Blauer Portugieser, Cabernet Sauvignon and their related hybrids are dominated by o-cymene, limonene, (E)-sabinyl acetate, and (E)-calamenene.  

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