Tartaric acid pathways in Vitis vinifera L. (cv. Ugni blanc): a comparative study of two vintages with contrasted climatic conditions

Abstract

BackgroundThe acid component of grape berries, originating in the metabolism of malate and tartrate, the latter being less well-known than the former, is a key factor at play in the microbiological stability of wines destined for distillation. Grape acidity is increasingly affected by climate changes. The ability to compare two vintages with contrasted climatic conditions may contribute to a global understanding of the regulation of acid metabolism and the future consequences for berry composition.ResultsThe results of the analyses (molecular, protein, enzymatic) of tartrate biosynthesis pathways were compared with the developmental accumulation of tartrate in Ugni blanc grape berries, from floral bud to maturity. The existence of two distinct steps during this pathway was confirmed: one prior to ascorbate, with phases of VvGME, VvVTC2, VvVTC4, VvL-GalDH, VvGLDH gene expression and abundant protein, different for each vintage; the other downstream of ascorbate, leading to the synthesis of tartrate with maximum VvL-IdnDH genetic and protein expression towards the beginning of the growth process, and in correlation with enzyme activity regardless of the vintage.ConclusionsOverall results suggest that the two steps of this pathway do not appear to be regulated in the same way and could both be activated very early on during berry development.Electronic supplementary materialThe online version of this article (doi:10.1186/s12870-016-0833-1) contains supplementary material, which is available to authorized users.

Effect of drying on tartaric acid and malic acid in Shiraz and Merlot berries

“…Some older studies conducted with 14 C, however, show that there is a tartrate turnover or respiration in ripening berries (Drawert and Steffan , Takimoto et al ). Similarly, Cholet et al () observed an up to twofold variation in TA content per berry at harvest within the same vineyard (Ugni Blanc) in two climatically distinct years. Furthermore, a significant decrease in TA per berry was recently reported in Merlot berries during extended ripening of up to 34 days (Bondada et al ).…”

“…Cholet et al () observed a high vintage effect on TA concentration and content under different climatic conditions in the same population of Ugni Blanc. In that study concentration and content of TA varied by up to twofold during two vintages, and differences in content per berry were mainly apparent after veraison.…”

“…Published protocols for TA analysis in berries or juice/must normally do not include sufficient heating after thawing or other measures to prevent, re‐solubilise or stabilise TA before analysis (Melino et al , Eyéghé‐Bickong et al ). Most physiological studies freeze or cool samples prior to analysis thereby enhancing TA precipitation as if processed directly (Cholet et al , Bondada et al ).…”

Characterization of Organic Acid Metabolism and Expression of Related Genes During Fruit Development of Actinidia eriantha ‘Ganmi 6’

“…Different kinds of fruits contain different organic acid. For instance, citric acid is the predominant organic acid in the fruits of Citrus [10], the major organic acid in apple fruit is malic acid [9], while the main organic acid in grape fruit is tartaric acid [11]. Previous studies showed that many kinds of organic acids components had been found in kiwifruit of different genotypes [12][13][14].…”

De novo transcriptome analysis of rose-scented geranium provides insights into the metabolic specificity of terpene and tartaric acid biosynthesis

“…Smirnoff-Wheeler pathway is based on photosynthesis-based carbon flux and catalyzed by a series of enzymes, such as GDP-D-mannose 3′, 5′ epimerase (ME), GDP-L-galactose phosphorylase (GP), L-galactose-1-phosphate phosphatase (GPP), L-galactose dehydrogenase (GD), and L-galactono-1,4-lactone dehydrogenase (GLDH) [39]. The transcriptome investigation identified six unique putative genes representing ME (e-value: 8e −47 to 0), four for GP (e-value: 1e −24 to 2e −117 ), one for GPP (e-value: 8e −46 to 9e −64 ), sixteen for GD (e-value: 1e −28 to 0), and one putative gene for GLDH (e-value: 2e −122 to 0).…”