Metabolic and Molecular Rearrangements of Sauvignon Blanc (<i>Vitis vinifera</i> L.) Berries in Response to Foliar Applications of Specific Dry Yeast
Dry yeast extracts (DYE) are applied to vineyards to improve aromatic and secondary metabolic compound content and wine quality; however, systematic information on the underpinning molecular mechanisms is lacking. This work aimed to unravel, through a systematic approach, the metabolic and molecular...
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MDPI AG
2023-09-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/12/19/3423 |
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| author | Marta Rodrigues Cristian Forestan Laura Ravazzolo Philippe Hugueney Raymonde Baltenweck Angela Rasori Valerio Cardillo Pietro Carraro Mario Malagoli Stefano Brizzolara Silvia Quaggiotti Duilio Porro Franco Meggio Claudio Bonghi Fabrizio Battista Benedetto Ruperti |
| author_facet | Marta Rodrigues Cristian Forestan Laura Ravazzolo Philippe Hugueney Raymonde Baltenweck Angela Rasori Valerio Cardillo Pietro Carraro Mario Malagoli Stefano Brizzolara Silvia Quaggiotti Duilio Porro Franco Meggio Claudio Bonghi Fabrizio Battista Benedetto Ruperti |
| author_sort | Marta Rodrigues |
| collection | DOAJ |
| description | Dry yeast extracts (DYE) are applied to vineyards to improve aromatic and secondary metabolic compound content and wine quality; however, systematic information on the underpinning molecular mechanisms is lacking. This work aimed to unravel, through a systematic approach, the metabolic and molecular responses of Sauvignon Blanc berries to DYE treatments. To accomplish this, DYE spraying was performed in a commercial vineyard for two consecutive years. Berries were sampled at several time points after the treatment, and grapes were analyzed for sugars, acidity, free and bound aroma precursors, amino acids, and targeted and untargeted RNA-Seq transcriptional profiles. The results obtained indicated that the DYE treatment did not interfere with the technological ripening parameters of sugars and acidity. Some aroma precursors, including cys-3MH and GSH-3MH, responsible for the typical aromatic nuances of Sauvignon Blanc, were stimulated by the treatment during both vintages. The levels of amino acids and the global RNA-seq transcriptional profiles indicated that DYE spraying upregulated ROS homeostatic and thermotolerance genes, as well as ethylene and jasmonic acid biosynthetic genes, and activated abiotic and biotic stress responses. Overall, the data suggested that the DYE reduced berry oxidative stress through the regulation of specific subsets of metabolic and hormonal pathways. |
| first_indexed | 2024-03-10T21:38:18Z |
| format | Article |
| id | doaj.art-f9aa3c125fa54648a590ab63eb159bab |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-10T21:38:18Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-f9aa3c125fa54648a590ab63eb159bab2023-11-19T14:54:12ZengMDPI AGPlants2223-77472023-09-011219342310.3390/plants12193423Metabolic and Molecular Rearrangements of Sauvignon Blanc (<i>Vitis vinifera</i> L.) Berries in Response to Foliar Applications of Specific Dry YeastMarta Rodrigues0Cristian Forestan1Laura Ravazzolo2Philippe Hugueney3Raymonde Baltenweck4Angela Rasori5Valerio Cardillo6Pietro Carraro7Mario Malagoli8Stefano Brizzolara9Silvia Quaggiotti10Duilio Porro11Franco Meggio12Claudio Bonghi13Fabrizio Battista14Benedetto Ruperti15Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, ItalyDepartment of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, ItalyNational Research Institute for Agriculture, Food and Environment (INRAE), SVQV UMR A1131, University of Strasbourg, 67081 Strasbourg, FranceNational Research Institute for Agriculture, Food and Environment (INRAE), SVQV UMR A1131, University of Strasbourg, 67081 Strasbourg, FranceDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, ItalyCrop Science Research Center, Scuola Superiore Sant’Anna, 56127 Pisa, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, ItalyTechnology Transfer Centre, Edmund Mach Foundation, Via E. Mach 1, 38010 San Michele all ‘Adige, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, ItalyLallemand Italia, Via Rossini, 14/B, 37060 Verona, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, ItalyDry yeast extracts (DYE) are applied to vineyards to improve aromatic and secondary metabolic compound content and wine quality; however, systematic information on the underpinning molecular mechanisms is lacking. This work aimed to unravel, through a systematic approach, the metabolic and molecular responses of Sauvignon Blanc berries to DYE treatments. To accomplish this, DYE spraying was performed in a commercial vineyard for two consecutive years. Berries were sampled at several time points after the treatment, and grapes were analyzed for sugars, acidity, free and bound aroma precursors, amino acids, and targeted and untargeted RNA-Seq transcriptional profiles. The results obtained indicated that the DYE treatment did not interfere with the technological ripening parameters of sugars and acidity. Some aroma precursors, including cys-3MH and GSH-3MH, responsible for the typical aromatic nuances of Sauvignon Blanc, were stimulated by the treatment during both vintages. The levels of amino acids and the global RNA-seq transcriptional profiles indicated that DYE spraying upregulated ROS homeostatic and thermotolerance genes, as well as ethylene and jasmonic acid biosynthetic genes, and activated abiotic and biotic stress responses. Overall, the data suggested that the DYE reduced berry oxidative stress through the regulation of specific subsets of metabolic and hormonal pathways.https://www.mdpi.com/2223-7747/12/19/3423aromadry yeast extractsgrapevinesecondary metabolismstress responses |
| spellingShingle | Marta Rodrigues Cristian Forestan Laura Ravazzolo Philippe Hugueney Raymonde Baltenweck Angela Rasori Valerio Cardillo Pietro Carraro Mario Malagoli Stefano Brizzolara Silvia Quaggiotti Duilio Porro Franco Meggio Claudio Bonghi Fabrizio Battista Benedetto Ruperti Metabolic and Molecular Rearrangements of Sauvignon Blanc (<i>Vitis vinifera</i> L.) Berries in Response to Foliar Applications of Specific Dry Yeast Plants aroma dry yeast extracts grapevine secondary metabolism stress responses |
| title | Metabolic and Molecular Rearrangements of Sauvignon Blanc (<i>Vitis vinifera</i> L.) Berries in Response to Foliar Applications of Specific Dry Yeast |
| title_full | Metabolic and Molecular Rearrangements of Sauvignon Blanc (<i>Vitis vinifera</i> L.) Berries in Response to Foliar Applications of Specific Dry Yeast |
| title_fullStr | Metabolic and Molecular Rearrangements of Sauvignon Blanc (<i>Vitis vinifera</i> L.) Berries in Response to Foliar Applications of Specific Dry Yeast |
| title_full_unstemmed | Metabolic and Molecular Rearrangements of Sauvignon Blanc (<i>Vitis vinifera</i> L.) Berries in Response to Foliar Applications of Specific Dry Yeast |
| title_short | Metabolic and Molecular Rearrangements of Sauvignon Blanc (<i>Vitis vinifera</i> L.) Berries in Response to Foliar Applications of Specific Dry Yeast |
| title_sort | metabolic and molecular rearrangements of sauvignon blanc i vitis vinifera i l berries in response to foliar applications of specific dry yeast |
| topic | aroma dry yeast extracts grapevine secondary metabolism stress responses |
| url | https://www.mdpi.com/2223-7747/12/19/3423 |
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