MOLECULAR CHARACTERIZATION OF AROMA GENES IN VITIS VINIFERA var. MOSCATO BIANCO D’Onofrio C.*, De Lorenzis G.*, Boss P.K. ** *) Department of Fruit Science and Plant Protection of Woody Species ’G. Scaramuzzi‘, Fruit Science Section, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy **) CSIRO Plant Industry, PO Box 350 Glen Osmond SA 5064 Australia Corresponding author: D’Onofrio C. (c.donofrio@agr.unipi.it) Running Head Muscat Grape Aroma Genes Characterization Key words gene expression, grape flavour, monoterpenes, muscat, terpenoids Background and Aims Grape-derived flavour compounds and some flavour precursors modified during fermentation, wine evolution and ageing, are fundamental in determining the organoleptic parameters used to define wine quality as the aromatic quality, persistency and complexity are wine characteristics that may influence consumer choice. Although hundreds of secondary metabolites that potentially contribute to wine flavour have been detected in grapes, the knowledge of the biosynthesis of many of these compounds is not well understood and only a few genes involved in flavour pathways have been discovered and characterised. The flavour and aroma of certain Vitis vinifera grape varieties is dominated by volatile terpenes and small volatile aldehydes. Typical monoterpenol components of Muscat cultivars, a group of Vitis vinifera aromatic varieties, are linalool, geraniol, nerol, citronellol, and alpha-terpineol. The aim of this research is the discovery and characterization of genes involved in terpenoid biosynthesis of “Moscato Bianco”, one of the most important Italian Muscat varieties. Methods and Results Samples of flowers and berry at different developmental stages, from fruit set to technological ripening, have been analysed for their aroma content and the expression of both previously characterised genes and some that are predicted to be involved in grape flavour pathways. The aroma compounds have been extracted by SPE and SPME procedures and analysed by GS-MS, while the expression of characterised grape aroma genes and some candidate genes have been analysed by real-time RT-PCR. Among the genes we analysed, some showed a peak of expression at berry set, while others are expressed at veraison or during the berry ripening. In particular, some candidate genes showed a peak of expression in flowers (3 putative geranyl or geranylgeranyl diphosphate synthase, alpha-terpineol synthase, valencene and germacrene D synthase, and 3 other additional putative terpene synthase genes), another during fruit set (HMG-CoA reductase), one at veraison (carotenoid cleavage dioxygenase 1) and others during ripening (1 putative geranyl or geranylgeranyl diphosphate synthase, 3 putative terpene synthases). Conclusions The analysis of correlations between aroma accumulation and gene expression has allowed the identification of candidate genes potentially involved in grape aroma compound biosynthesis and these will be functionally characterised. Significance of Study The discover and characterization of genes that encode the enzymes from grapevine flavour pathways and analysis of their activity during berry development would support decisions on management of genotype, environment and viticultural practices for improving grape flavour and aroma potential.

Molecular characterization of aroma genes in Vitis vinifera var. ‘Moscato bianco’

D'ONOFRIO, CLAUDIO;
2010-01-01

Abstract

MOLECULAR CHARACTERIZATION OF AROMA GENES IN VITIS VINIFERA var. MOSCATO BIANCO D’Onofrio C.*, De Lorenzis G.*, Boss P.K. ** *) Department of Fruit Science and Plant Protection of Woody Species ’G. Scaramuzzi‘, Fruit Science Section, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy **) CSIRO Plant Industry, PO Box 350 Glen Osmond SA 5064 Australia Corresponding author: D’Onofrio C. (c.donofrio@agr.unipi.it) Running Head Muscat Grape Aroma Genes Characterization Key words gene expression, grape flavour, monoterpenes, muscat, terpenoids Background and Aims Grape-derived flavour compounds and some flavour precursors modified during fermentation, wine evolution and ageing, are fundamental in determining the organoleptic parameters used to define wine quality as the aromatic quality, persistency and complexity are wine characteristics that may influence consumer choice. Although hundreds of secondary metabolites that potentially contribute to wine flavour have been detected in grapes, the knowledge of the biosynthesis of many of these compounds is not well understood and only a few genes involved in flavour pathways have been discovered and characterised. The flavour and aroma of certain Vitis vinifera grape varieties is dominated by volatile terpenes and small volatile aldehydes. Typical monoterpenol components of Muscat cultivars, a group of Vitis vinifera aromatic varieties, are linalool, geraniol, nerol, citronellol, and alpha-terpineol. The aim of this research is the discovery and characterization of genes involved in terpenoid biosynthesis of “Moscato Bianco”, one of the most important Italian Muscat varieties. Methods and Results Samples of flowers and berry at different developmental stages, from fruit set to technological ripening, have been analysed for their aroma content and the expression of both previously characterised genes and some that are predicted to be involved in grape flavour pathways. The aroma compounds have been extracted by SPE and SPME procedures and analysed by GS-MS, while the expression of characterised grape aroma genes and some candidate genes have been analysed by real-time RT-PCR. Among the genes we analysed, some showed a peak of expression at berry set, while others are expressed at veraison or during the berry ripening. In particular, some candidate genes showed a peak of expression in flowers (3 putative geranyl or geranylgeranyl diphosphate synthase, alpha-terpineol synthase, valencene and germacrene D synthase, and 3 other additional putative terpene synthase genes), another during fruit set (HMG-CoA reductase), one at veraison (carotenoid cleavage dioxygenase 1) and others during ripening (1 putative geranyl or geranylgeranyl diphosphate synthase, 3 putative terpene synthases). Conclusions The analysis of correlations between aroma accumulation and gene expression has allowed the identification of candidate genes potentially involved in grape aroma compound biosynthesis and these will be functionally characterised. Significance of Study The discover and characterization of genes that encode the enzymes from grapevine flavour pathways and analysis of their activity during berry development would support decisions on management of genotype, environment and viticultural practices for improving grape flavour and aroma potential.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/138356
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