Abstract
<p style="text-align: justify;"><strong>Aim</strong>: To determine the effect of vine nitrogen status in interaction with grapevine variety and rootstock on vine development and on the synthesis of 3-sulfanylhexan-1-ol precursors (Glut-3SH and Cys-3SH) in grape berries produced in controlled conditions.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Potted Sauvignon blanc (SB) and Cabernet-Sauvignon (CS) vines, grafted on two different rootstocks (110R and RGM), were irrigated with two nutritive solutions varying only by their nitrogen content (N(-) and N(+)). Vine nitrogen status of N(-) treatment was significantly different from that of N(+) treatment. Secondary leaf area was higher in N(+) treatment and ripening was delayed because of increased vigor. High N status increased Glut-3SH content in berries, while it did not impact Cys-3SH level. Moreover, the concentrations of 3SH precursors were higher in SB berries compared to CS and their synthesis was enhanced in berries produced by vines grafted onto RGM under N(+) treatment.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Glut-3SH content was mainly determined by plant N status. Grapevine variety and rootstock/N treatment interaction also had a significant, although more limited, impact. Cys-3SH level was dependent on berry developmental stage and grapevine variety, but not on vine N status.</p><strong>Significance and impact of the study</strong>: A better understanding of the effect of terroir components on the biosynthesis of the precursors of volatile thiols is gained.
Highlights
The concept of terroir in viticulture is defined as an ecosystem in which vine development and grape ripening are influenced by the environment surrounding the vine
Cys-3SH level was dependent on berry developmental stage and grapevine variety, but not on vine N status
Vine N status was essentially determined by the N nutrition: it was weakly affected by the grapevine
Summary
The concept of terroir in viticulture is defined as an ecosystem in which vine development and grape ripening are influenced by the environment surrounding the vine. The soil is a major terroir factor It influences vine physiology and grape ripening through its physical structure (Dry and Coombe, 2005; van Leeuwen and Seguin, 2006; Reynolds et al, 2007; White et al, 2007; Cahurel, 2007;), the water and mineral supply (Seguin, 1986; Choné et al, 2001; Peyrot des Gachons et al, 2005), its color (Witbooi, 2008), its microbiology (Bourguignon, 1995) and via the temperature at the root zone (Gladstones, 1992; Carey, 2001)
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