Effects Partial Solar Radiation on the Grapevinececentralsierra.ucanr.edu/files/264350.pdf ·...
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Effects Partial Solar Radiation on the Grapevine Johann Martinez-Luscher, Christopher Chen, Luca Brillante, Monica Cooper and S. Kaan Kurtural* Department of Viticulture and Enology
Transcript of Effects Partial Solar Radiation on the Grapevinececentralsierra.ucanr.edu/files/264350.pdf ·...
Effects Partial Solar Radiation on the Grapevine
Johann Martinez-Luscher, Christopher Chen, Luca Brillante, Monica Cooper and S. Kaan Kurtural*Department of Viticulture and Enology
Flavonoids in grape berry• Properties
• Color• Co-pigmentation• Astringency (tactile)• Bitterness (taste)
• Health-promoting effects• Important antioxidant capacity
Berry AnatomyFlesh (pulp)- juice - hydroxycinnamates
Seed- tannins (bitter)- flavan-3-ols- hydroxybenzoic
acids
Skin- color pigments- tannins (astringent)- flavan-3-ols- flavonols
h d b d
Illustration by Jordan Koutroumanidis, Winetitles
Flavonoid biosynthesis
Tannins
Phenylalanine (phenyl propanoid pathway)
FlavonolsAnthocyanins
GlucoseI
O H
O H
O H
O H
O+
OH
O H
O H
O H
O H
O H
O
OOH
O H
C H 3
O
O H
O H
O
OOH
O H
O H
OH
O
O H
O
O H
O H
O H
O H
O
OOH
O H
C H 3
O
O H
C H 3
O
O H
O
OOH
O H
O H
OH
O
O H
O
C H 3
O
O H
narigenineriodictyol pentahydroxyflavone
dihydroxyquercetin dihydroxykaempferol dihydroxymyricetin
quercetin myricetin
laricitrin
syringetin
isorhamnetin
kaempferol
Shikimate
F3H
FLSFLS
F3H F3HF3’H F3’5’H
OMT
DFR
leucocyanidin
cyanidin
cyanidin 3-o-glucoside
peonidin 3-o-glucoside
LDOX
UFGT
DFRFLS
leucodelphidin
delphidin
delphidin 3-o-glucoside
LDOX
UFGT
petunidin 3-o-glucoside malvidin 3-o-glucoside
GlucoseI
O H
C H 3
O
O H
C H 3
O
O+
OH
GlucoseI
O H
O H
OH O+
C H 3
O
O H
OMT OMT
GlucoseI
O H
O H
OH O+
O H
OMT
GlucoseF
C H 3
O
O H
OH O+
O H
OMT
OMT
4’ substituted 3’4’5’ substituted3’4’ substituted
Constitution of flavonol and anthocyanin profiles
Abbreviations: F3’H: flavonoid 3’-hydroxylase; F3’5’H: flavonoid 3’5’-hydroxylase; FLS: flavonol synthase; DFR: dihydroflavonol reductase; LDOX: leucocyanidin dioxygenase; UFGT: UDP-glucose flavonoid 3-O-glucosyltransferase; OMT: O-methyltransferase
…but flavonols?
GlucoseI
O H
O H
O H
O H
O+
OH
O H
O H
O H
O H
O H
O
OOH
O H
C H 3
O
O H
O H
O
OOH
O H
O H
OH
O
O H
O
O H
O H
C H 3
O
O H
C H 3
O
O H
O
OOH
O H
O H
OH
O
O H
O
C H 3
O
O H
narigenineriodictyol pentahydroxyflavone
dihydroxyquercetin dihydroxykaempferol dihydroxymyricetin
quercetin myricetin
laricitrin
syringetin
isorhamnetin
kaempferol
Shikimate
F3H
FLSFLS
F3H F3H
OMT
DFR
leucocyanidin
cyanidin
cyanidin 3-o-glucoside
peonidin 3-o-glucoside
LDOX
UFGT
DFRFLS
leucodelphidin
delphidin
delphidin 3-o-glucoside
LDOX
UFGT
petunidin 3-o-glucoside malvidin 3-o-glucoside
GlucoseI
O H
C H 3
O
O H
C H 3
O
O+
OH
GlucoseI
O H
O H
OH O+
C H 3
O
O H
OMT OMT
GlucoseI
O H
O H
OH O+
O H
OMT
GlucoseF
C H 3
O
O H
OH O+
O H
OMT
OMT
3’4’5’ substituted3’4’ substituted
Castellarin et al., 2007 (Planta; BMC Plant Biology; Plant Cell and Environment)
3’4’5’ substituted predominate with water deficit as F3’5’H expression levels increase
after veraison
F3’5’HF3’H
O H
O H
O H
O
OOH
Effect of water deficit on profiles
H
O H
H
O+
OH
O H
O
O
O H O
O H
O H
H
4’ substituted
A C
B
3’ 4’
5’
OH
H
2’
6’
PelargonidinsUncommon in Vitisvinifera grapes
3’4’ substituted
OH
Cyanidins F3’H
3’4’5’ substituted
OH Delphidins F3’5’H
Quercetins
Kaempferols
Myricetins
Flavonol homologues
Anthocyanins
Flavonols impact on wine mouthfeel
Ferrer-Gallego et al., 2016
ProanthocyanidinsImportant due to their astringent propertiesRole in long term color stabilityGrape based proanthocyanidins
• (+)-catechin (C)• (-)-epicatechin (EC)• (-)-epicatechin-3-O-gallate (ECG)• (-)-epigallocatechin (EGC)
Skin vs. seed proanthocyanidins• Skins contain EGC• Greater degree of polymerization• Lower proportion of galloylated subunits
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How can we relate this information to tactile and taste sensation?Increase Tannin Molecular Size increase astringency/
chalkySun et al, J. Agric. Food Chem. 2013, 61: 939-946Vidal et al, J Sci Food Agric. 2003, 83: 564–573
Increase %ECG increase drying and chalkinessVidal et al, J Sci Food Agric. 2003, 83: 564–573
Increase %EGC lower coarsenessVidal et al, J Sci Food Agric. 2003, 83: 564–573
Increase Color Incorporation less astringentVidal et al, Analytica Chimica Acta. 2004, 513: 57-65
Varietal differences and effects of management practices
Bobeica et al., 2015
Effect of controlling vegetation
Anthocyanin profile composition
Effect of water deficit on wine hue
Cassasa et al., 2015
Changing environment in California• Less cloud coverage, increasing temperatures• Yield loss:
• Direct: Berry water content, shriveling• Indirect: Acidity, astringency, color hue
• Shifts in:• Phenology• Compositional shifts in flavonoid profile
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Optimum light environment in the fruit zone during ripening
Maximize diffuse or indirect sunlight within the canopy interiorMinimize exposure of clusters to direct sunlight – particularly in warm climates
A
G
B
FC
DH
E
Radiation Effects on Whole Canopy
0
1
2
3
4
5
6
7
8
9
10
0 750 1000 1250 1500 1750 2000 2250 2500
PPFD (µmol/m2/s)
Net C
anop
y Pn
( µ
mol
CO
2/vin
e/s)
LLN#2
LLN#3
10 % transmitted
100% incident
6% reflected
LLN#1
1% transmitted
0.1% transmittedKurtural et al. 2003; Dami et al. 2005; Kurtural et al. 2005; 2006
Plant UV-B photoreception : UVR8
Heijde and Ulm 2013 Trends Plant Sci.
Experiment at Oakville Experiment StationVineyard description• Four year old producing vineyard CS clone 7/C3309.• Spacing: 6’ x 8’, NW-SE orientation• Bi-lateral cordon, relaxed vertical shoot-positioned training systemExperimental design• Five colored shade nets (and untreated control)• Two applied water amounts• Arranged factorially in a split-plot design with four blocks
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Colored shade nets• Five polyethylene cloths with ~ 80% transmissivity of visible light
• Blue• Pearl• Aluminet• Red• Black
• Untreated control
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Applied water amounts• Well watered (SDI): 65% of estimated ETc and applied to maintain a
mid-day leaf water potential ψl of -1.2 MPa, from fruit set to harvest. • Deficit watered (RDI): applied at the same ψl with SDI soon after
bud break but was decreased to 25% ETc from fruit set to veraisonwith a ψl of -1.4 MPa and then reinstated to SDI from veraison until harvest.
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RESULTS
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6/20/201722
What do the these nets actually do?Transmittance of wavelengths by net color
WL range % Tr Black % Tr White % Tr Silver % Tr Red % Tr BlueUV-B 76.31 71.72 60.63 58.41 49.27UV-A 79.64 72.75 63.74 67.00 44.52Violet 79.52 75.81 67.51 67.18 51.36Blue 88.40 91.54 88.02 79.75 74.55Green 99.99 99.96 99.98 99.96 99.99Yellow 99.99 99.96 99.98 99.96 98.65Red 97.69 99.93 98.65 99.93 75.86Far red 83.18 86.48 78.14 91.79 59.94Fr/R 85.15 86.54 79.21 91.85 79.02
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Physical conditions of the berry
Wavelength (nm)300 400 500 600 700 800 900 1000
Solar radiation
mol
m-2 s
-1
0
1
2
3
4
5 Open fieldControlBluePearlBlackRedAluminet
NE side (Morning exposed)
Tem
pera
ture
(°C
)0
10
20
30
40
50
Uncovered ShadedAmbient
SW side (Evening exposed)
6:00 8:00 10:00 12:00 14:00 16:00 18:00 20:00
Tem
pera
ture
(°C
)
0
10
20
30
40
50
UncoveredShadedAmbient
Tem
pera
ture
(°F)
40
60
80
100
120
140
Tem
pera
ture
(°F)
40
60
80
100
120
140
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Components of yieldWater
applied Net Cover Berry Mass Cluster mass (g) Yield (kg/vine)
(g Berry-1)SDI Control 1.15 214 8.0
Blue 1.29 209 7.9Pearl 1.20 190 7.7Black 1.32 196 8.1Red 1.16 203 7.2
Aluminet 1.10 214 6.4*RDI Control 1.13 196 8.1
Blue 1.20 202 7.6Pearl 1.17 196 7.6Black 1.20 205 7.5Red 1.24 202 7.0
Aluminet 1.19 213 8.5
P(net) 0.043 0.2658 0.4519
P(water) 0.289 0.8403 0.2233
P(cnets x water) 0.347 0.6905 0.0059
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Berry composition
Water applied Net Cover Berry Mass
TotalAnthocyanins
Anth. Profile Hydroxylation TSS pH
TitratableAcidity
(g Berry-1) (mg Berry-1) 3'4'5'/3'4' (Brix°) (g L-1)SDI Control 1.15 1.47 11.12 24.45 3.52 6.38
Blue 1.29 1.65 12.58 24.38 3.51 6.50Pearl 1.20 1.51 11.98 24.70 3.52 6.38Black 1.32 1.67 12.11 24.15 3.44 6.87Red 1.16 1.35 11.88 24.23 3.48 6.50
Aluminet 1.10 1.57 10.80 24.40 3.52 6.28RDI Control 1.13 1.74 12.44 24.15 3.47 6.65
Blue 1.20 1.48 13.85 23.90 3.47 6.65Pearl 1.17 1.53 12.82 23.88 3.47 6.83Black 1.20 1.36 12.94 23.85 3.48 6.40Red 1.24 1.72 12.64 24.15 3.48 6.53
Aluminet 1.19 1.47 13.47 24.10 3.45 6.68
P(cloth) 0.043 0.192 0.454 0.337 0.087 0.943
P(water) 0.289 0.215 0.008 <0.001 0.004 0.113
P(cloth x water) 0.347 0.083 0.817 0.293 0.774 0.938
In vines without nets (Control), well exposed berries did not make it to the
end of the experiment!
Kinetic development of anthocyanins
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3'4'
5' s
ubst
itute
d
0
5
10
15
20
P(UV-B)=0.059P(WA)=0.005P(UV-BxWA)=0.571
3'4'
sub
stitu
ted
0
1
2
3
4 P(UV-B)=0.041P(WA)<0.001P(UV-BxWA)=0.634
0
5
10
15
20
25
P(UV-B)=0.029P(WA)=0.605P(UV-BxWA)=0.404
F3'H
Rel
ativ
e ex
pres
sion
0.00
0.01
0.02
0.03
0.04
0.05P(UV-B)=0.027P(WA)=0.662P(UV-BxWA)=0.480
Cyanidins
Delphidins
UV-B and water deficit affected differently the anthocyanin groups
F3'5'H
Rel
ativ
e ex
pres
sion
0.00
0.02
0.04
0.06
0.08
0.10P(UV-B)=0.863P(WA)<0.001P(UV-BxWA)=0.280
UFGT
Rel
ativ
e ex
pres
sion
0.00
0.02
0.04
0.06P(UV-B)=0.020P(WA)=0.624P(UV-BxWA)=0.704
Gene expression oneweek after veraison
F3’H
UFGT
F3’5’H
Tota
l ski
n an
thoc
yani
ns(m
g g-1
dry
wt)
3’4’
sub
stitu
ted
(mg
g-1dr
y w
t)3’
4’5’
’ sub
stitu
ted
(mg
g-1dr
y w
t)
Total skin anthocyanins
0 kJ m-2 d-1
5.98 kJ m-2 d-1
9.66 kJ m-2 d-1
Delphidin(molar %)
Tot. Anth : 13.2 mg g-1
Cy: 9 %Dp: 91 %
Tot. Anth: 16.2 mg g-1
Cy: 21 %Dp: 79 %
Tot. Anth : 14.85 mg g-1
Cy: 10%Dp: 90 %
Anthocyanin profile hydroxylation under higher light and water deficit
Tot. Anth : 13.6 mg g-1
Cy: 17 %Dp: 83 %
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Water applied Net cover Skin mDP Seed mDP
SDI Control 52 6.9Blue 46 7.1Pearl 49 7.1Black 50 6.7**Red 47 6.7**
Aluminet 51 7.4RDI Control 47 8.0
Blue 45 6.5**Pearl 47 7.4Black 48 7.7Red 50 7.7
Aluminet 51 7.7
P(nets) 0.5392 0.1390
P(water) 0.8590 0.0029
P(nets x water) 0.6126 0.0454
In vines without nets (Control), well exposed berries did not make it to the
end of the experiment!
How can we explain flavonol-anthocyanin profile behavior with transcript levels?
Methylated FlavonolsMethylated AnthocyaninsDelphidinsMyricetins
Total flavonolsTotal anthocyaninsMethylated FlavonolsMethylated AnthocyaninsQuercetinsCyanidins
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Discussion• Whereas moderate solar radiation exposure can equilibrate berry acidity
and promote anthocyanin biosynthesis; • extreme temperatures can lead to organic acids and anthocyanin
degradation (Mori et al., 2007; Sweetman et al., 2014). • In the present study, the 3.5°C reduction in temperature in the moment of
highest berry temperature (i.e. 15:00 Hrs in the SW side) was associated with ameliorated berry composition.
• Greater anthocyanin content in berry• Uncovered grapevines often displayed a greater level of proportion of
berries with sunburn.
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So far based on 2016 results…• Primary metabolism:
• Yield reduction: Aluminet• RDI irrigation treatment: Greater Brix accumulation
• Secondary metabolism:• Hydroxylation of anthocyanins: Greater with Blue +RDI• No measurable effect on skin mDP (tactile)• Seed mDP > Control +RDI => Greater bitternes (taste)• Seed mDP < Black, Red +SDI or Blue+RDI => Less bitterness
(taste)
Thank you for listening!
