Abstract
Temperature, water, solar radiation, and atmospheric CO2 concentration are the main abiotic factors that are changing in the course of global warming. These abiotic factors govern the synthesis and degradation of primary (sugars, amino acids, organic acids, etc.) and secondary (phenolic and volatile flavor compounds and their precursors) metabolites directly, via the regulation of their biosynthetic pathways, or indirectly, via their effects on vine physiology and phenology. Several hundred secondary metabolites have been identified in the grape berry. Their biosynthesis and degradation have been characterized and have been shown to occur during different developmental stages of the berry. The understanding of how the different abiotic factors modulate secondary metabolism and thus berry quality is of crucial importance for breeders and growers to develop plant material and viticultural practices to maintain high-quality fruit and wine production in the context of global warming. Here, we review the main secondary metabolites of the grape berry, their biosynthesis, and how their accumulation and degradation is influenced by abiotic factors. The first part of the review provides an update on structure, biosynthesis, and degradation of phenolic compounds (flavonoids and non-flavonoids) and major aroma compounds (terpenes, thiols, methoxypyrazines, and C13 norisoprenoids). The second part gives an update on the influence of abiotic factors, such as water availability, temperature, radiation, and CO2 concentration, on berry secondary metabolism. At the end of the paper, we raise some critical questions regarding intracluster berry heterogeneity and dilution effects and how the sampling strategy can impact the outcome of studies on the grapevine berry response to abiotic factors.
Highlights
Chinese Academy of Sciences, China Jun Wang, China Agricultural University, China Inmaculada Pascual, University of Navarra, Spain
The second part gives an update on the influence of abiotic factors, such as water availability, temperature, radiation, and CO2 concentration, on berry secondary metabolism
Phenolic compounds constitute a large group of secondary metabolites, which are produced via different branches of the phenylpropanoid pathway
Summary
Phenolic compounds constitute a large group of secondary metabolites, which are produced via different branches of the phenylpropanoid pathway. The major non-flavonoid compounds present in grapes are the hydroxycinnamic acids: p-coumaric acid, caffeic acid, ferulic acid, and their esterified forms, coutaric, caftaric, and fertaric acid (Zhang et al, 2013) Their biosynthesis occurs during the first phase of berry growth until the lag phase (herbaceous plateau) and is catalyzed by caffeic acid 3-O-metyltransferase (COMT) and caffeoyl-CoA 3-O-methyltransferase (CCoAOMT) downstream of the GPP. Stilbenoids are present in trace quantities in wine, they have been drawing increasing attention due to their potential health benefits (Akinwumi et al, 2018) They have been shown to protect the plant against various pathogens and have been detected in significant concentrations in leaves and berries of highly stressed vines and disease-tolerant Vitis species such V. amurensis (Kiselev et al, 2017). Jiang et al (2019) indicated that VvWRKY8 represses VvSTS15/21 expression and stilbene biosynthesis through the interaction with VvMYB14
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