Grape-derived flavour compounds and some flavour precursors modified during fermentation, wine evolution and ageing, are fundamental in determining the organolectic parameters used to define wine quality as aromatic quality, persistency and complexity are wine characteristics that may influence consumer choice. The knowledge of the biosynthesis of secondary metabolites that contribute to grape and wine flavour is not well understood and only a few genes involved in berry flavour biosynthesis pathways have been discovered and characterised. The aim of this research is the functional characterization of candidate genes thought to contribute to the volatile profiles of ‘aromatic’ (Aleatico, Moscato bianco) and ‘non-aromatic’ (Sangiovese) varieties. Samples of flowers and berries, covering developmental stages from fruit set to technological ripening, of ‘Aleatico’, ‘Moscato bianco’, and ‘Sangiovese’ have been analysed for their aroma content and the expression of genes that are predicted to be involved in grape sesquiterpene and monoterpene biosynthesis. 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-PCR. Some of the genes studied show correlations between their expression patterns and the accumulation of certain aroma compounds during berry development. These genes have been the focus of functional characterization studies and include sesquiterpene synthases (which has expression patterns that correlate with the production of farnesene in flowers buds and open flowers) and a putative monoterpene synthase that is expressed when linalool accumulates during the ripening of all three grapevine varieties studied. These genes have been cloned in E. coli and the enzymatic activity of recombinant proteins is discussed. The discovery and characterization of genes that encode enzymes from grapevine flavour biosynthesis pathways and knowledge of factors that influence their expression and activity during berry development would support decisions on management of genotype, environment and viticultural practices for improving grape flavour and aroma potential.
Functional characterization of terpene synthases of ‘aromatic’ and ‘non-aromatic’ grapevine varieties
D'ONOFRIO, CLAUDIO;MATARESE, FABIOLA;SCALABRELLI, GIANCARLO;
2010-01-01
Abstract
Grape-derived flavour compounds and some flavour precursors modified during fermentation, wine evolution and ageing, are fundamental in determining the organolectic parameters used to define wine quality as aromatic quality, persistency and complexity are wine characteristics that may influence consumer choice. The knowledge of the biosynthesis of secondary metabolites that contribute to grape and wine flavour is not well understood and only a few genes involved in berry flavour biosynthesis pathways have been discovered and characterised. The aim of this research is the functional characterization of candidate genes thought to contribute to the volatile profiles of ‘aromatic’ (Aleatico, Moscato bianco) and ‘non-aromatic’ (Sangiovese) varieties. Samples of flowers and berries, covering developmental stages from fruit set to technological ripening, of ‘Aleatico’, ‘Moscato bianco’, and ‘Sangiovese’ have been analysed for their aroma content and the expression of genes that are predicted to be involved in grape sesquiterpene and monoterpene biosynthesis. 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-PCR. Some of the genes studied show correlations between their expression patterns and the accumulation of certain aroma compounds during berry development. These genes have been the focus of functional characterization studies and include sesquiterpene synthases (which has expression patterns that correlate with the production of farnesene in flowers buds and open flowers) and a putative monoterpene synthase that is expressed when linalool accumulates during the ripening of all three grapevine varieties studied. These genes have been cloned in E. coli and the enzymatic activity of recombinant proteins is discussed. The discovery and characterization of genes that encode enzymes from grapevine flavour biosynthesis pathways and knowledge of factors that influence their expression and activity during berry development would support decisions on management of genotype, environment and viticultural practices for improving grape flavour and aroma potential.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
