Abstract
(1) Background: Vitis vinifera L. cv. Tempranillo is cultivated over the world for its wine of high quality. The association of Tempranillo with arbuscular mycorrhizal fungi (AMF) induced the accumulation of phenolics and carotenoids in leaves, affected the metabolism of abscisic acid (ABA) during berry ripening, and modulated some characteristics and quality aspects of grapes. The objective of this study was to elucidate if AMF influenced the profiles and the content of primary and secondary metabolites determinants for berry quality in Tempranillo. (2) Methods: Fruit-bearing cuttings inoculated with AMF or uninoculated were cultivated under controlled conditions. (3) Results: Mycorrhizal symbiosis modified the profile of metabolites in Tempranillo berries, especially those of the primary compounds. The levels of glucose and amino acids clearly increased in berries of mycorrhized Tempranillo grapevines, including those of the aromatic precursor amino acids. However, mycorrhizal inoculation barely influenced the total amount and the profiles of anthocyanins and flavonols in berries. (4) Conclusions: Mycorrhizal inoculation of Tempranillo grapevines may be an alternative to the exogenous application of nitrogen compounds in order to enhance the contents of amino acids in grapes, which may affect the aromatic characteristics of wines.
Highlights
The symbiotic association of plants with arbuscular mycorrhizal fungi (AMF) is a common phenomenon observed in nearly 80% of plant species, including grapevines [1,2]
(4) Conclusions: Mycorrhizal inoculation of Tempranillo grapevines may be an alternative to the exogenous application of nitrogen compounds in order to enhance the contents of amino acids in grapes, which may affect the aromatic characteristics of wines
It depends on several factors: the host plant, the species and mixture of mycorrhizal fungi, the origin of mycorrhizal inoculum, the time of mycorrhizal inoculation, the presence of other microorganisms accompanying AMF, and the nitrogen fertilization (NH4 +, NO3 − ) among others [8]
Summary
The symbiotic association of plants with arbuscular mycorrhizal fungi (AMF) is a common phenomenon observed in nearly 80% of plant species, including grapevines [1,2]. The association of Vitis vinifera L. with AMF can enhance the uptake of mineral nutrients from the soil, benefiting plant vigor [4], and improves the tolerance of grapevines against abiotic [5] and biotic [6] stresses. There is an increasing number of studies focused on the effect that AMF can exert on the quality of plant edible parts [8]. Torres et al [3] defined AMF as a promising resource for improving berry quality in grapevines in changing environments
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