Campos-Arguedas Francisco, Sarrailhé Guillaume, Nicolle Paméla, Dorais Martine, Brereton Nicholas J B, Pitre Frederic E, Pedneault Karine
Department of Science, Université Sainte-Anne, Church Point, NS, Canada.
Centre de Recherche et d'Innovation sur les Végétaux, Département de Phytologie, Université Laval, Québec, QC, Canada.
Front Plant Sci. 2022 Jun 30;13:862259. doi: 10.3389/fpls.2022.862259. eCollection 2022.
Volatile compounds (VCs) in grapevine berries play an important role in wine quality; however, such compounds and vine development can be sensitive to environmental conditions. Due to this sensitivity, changes in temperature patterns due to global warming are likely to further impact grape production and berry composition. The aim of this study was to determine the possible effects of different growing-degree day accumulation patterns on berry ripening and composition at harvest. An experimental field was conducted using sp. L'Acadie blanc, in Nova Scotia, Canada. Using on-the-row mini-greenhouses, moderate temperature increase and reduced ultraviolet (UV) exposure were triggered in grapevines during pre-veraison (inflorescence to the beginning of berry softening), post-veraison (berry softening to full maturity), and whole season (inflorescence to full maturity), while controls were left without treatment. Free and bound VCs were extracted from berries sampled at three different phenological stages between veraison and maturity before analysis by gas chromatography-mass spectrometry (GC-MS). Berries from grapevines exposed to higher temperatures during early berry development (pre-veraison and whole) accumulated significantly higher concentrations of benzene derivatives 2-phenylethanol and benzyl alcohol at harvest, but lower concentrations of hydroxy-methoxy-substituted volatile phenols, terpenes, and C-norisoprenoids than the control berries. These results illustrate the importance of different environmental interactions in berry composition and suggest that temperature could potentially modulate phenylpropanoid and mevalonate metabolism in developing berries. This study provides insights into the relationships between abiotic conditions and secondary metabolism in grapevine and highlights the significance of early developmental stages on berry quality at harvest.
葡萄浆果中的挥发性化合物（VCs）对葡萄酒品质起着重要作用；然而，这些化合物以及葡萄藤的发育可能对环境条件敏感。由于这种敏感性，全球变暖导致的温度模式变化可能会进一步影响葡萄产量和浆果成分。本研究的目的是确定不同生长度日积累模式对收获时浆果成熟和成分的可能影响。在加拿大新斯科舍省使用白阿卡迪品种进行了田间试验。利用行内小型温室，在葡萄始熟期（从花序到浆果开始软化）、始熟后期（从浆果软化到完全成熟）和整个季节（从花序到完全成熟）对葡萄藤进行适度升温并减少紫外线（UV）照射，而对照组不做处理。在始熟期和成熟期之间的三个不同物候阶段采集浆果，提取游离和结合态的挥发性化合物，然后通过气相色谱 - 质谱联用仪（GC - MS）进行分析。在浆果发育早期（始熟期及整个阶段）暴露于较高温度下的葡萄藤所结的浆果，在收获时积累的苯衍生物2 - 苯乙醇和苯甲醇浓度显著高于对照组，但羟基 - 甲氧基取代的挥发性酚类、萜类和C - 去甲异戊二烯类化合物的浓度低于对照浆果。这些结果说明了不同环境相互作用对浆果成分的重要性，并表明温度可能会调节发育中浆果的苯丙烷类和甲羟戊酸代谢。本研究深入探讨了非生物条件与葡萄藤次生代谢之间的关系，并强调了早期发育阶段对收获时浆果品质的重要性。
