Author: D Dewey

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Role of Auxin-Response Factor 4 (ARF4) in the Ripening Process of Grape Berry

Dr. Laurent Deluc, Associate Professor, Dept. of Horticulture, OSU Oregon Wine Research Institute

As part of the research project studying the role of the regulatory protein Auxin-Response Factor 4, namely ARF4, on the ripening initiation of grape berries, our group has lately invested time and research efforts in promoting the microvine system at OSU, which was developed by our Australian partner Dr. Mark Thomas at the Commonwealth Scientific and Industrial Research Organization (CSIRO) (Chaïb et al. 2010). In early May, we received the first plant materials from Australia (see Figure 1 & 2), which includes in vitro material from white and red-grape varieties. One question that we are often asked about the microvine system is “what is the microvine system and why is it important to research?” If recent advances in sequencing technologies and genomic tools are very helpful to build new hypotheses on complex molecular processes, such hypotheses still need to be validated in planta in order to prove the concept. When one gene from genomic data has been identified as potential link with a trait of interest (fruit quality, disease resistance, stress tolerance), one way to prove the relationship between the genetic marker and the trait of interest is to perform “genetic engineering” or molecular breeding. To do so, this approach requires the use of a reliable model system that must combine several advantages that include small space requirements for growth, short generation time (constant flowering trait), tractable system for genetic engineering (genetic transformation), and small-size genome. The microvine system offers all of these advantages.

Dr. Satyanarayana Gouthu, Research Associate in the Deluc lab, is currently visiting Dr. Mark Thomas’s lab at the CSIRO in Australia to receive the necessary training for the different steps related to microvine propagation and genetic transformation. From my interaction with Dr. Gouthu, it is clear to me that he is learning a lot about microvine, which is essential for him to “master” when he eventually initiates the genetic engineering work at OSU. Meanwhile, another aspect of his research project is also in its final phase. By the end of the summer, we hope to identify a series of potential “interactors” with ARF4. This information is necessary to understand how a protein (ARF4) is regulated and what ARF4 interacts with during the process of berry ripening? We also made significant progress in terms of adapting a new method called Atmospheric Pressure Gas Chromatography Mass Spectrometry (APGC-MS) for metabolite identification in grape berries, in collaboration with the OSU Mass Spectrometry Center. Our colleague from the center has built a database containing around 75 individual analytes belonging to different classes of metabolites (organic acids, amino acids, sugar-related compounds, and pigment- related compounds). Our goal is not only to use this database for routine metabolite analyses in our lab, but also over time to improve the depth of the database by adding new metabolites. We are currently running samples from another experiment with promising results. We are very excited using this new analytical method for our current research project on ARF4 and future research projects as well.

By using the microvine, we expect to connect the function of proteins to important traits for grapevine production. Our goal is to specifically connect the timing of ripening initiation to the protein ARF4. This information could be useful by providing the industry with a potential genetic marker associated with véraison that could serve be used to validate new practices in the field, and to identify new or existing cultivars/clones for advanced or delayed ripening more amenable to local changes in the environment due to climate change. We hope to collaborate with OWRI, OSU and other external partners in pursuit of our research objectives.

Figure 1. Microvine embryonic cells of white grape variety

 

Figure 2. Microvine plantlet of red grape variety

Literature cited:

Chaïb J, Torregrosa L, Mackenzie D, Corena P, Bouquet A, Thomas MR. 2010. The grape microvine- a model system for rapid forward and reverse genetics of grapevines. Plant J. 62(6):1083-92. doi: 10.1111/j.1365-313X.2010.04219.x

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Red Blotch and Wine Quality

James Osborne, Enology Extension Specialist, OSU, Oregon Wine Research Institute

The impact of Grapevine red blotch associated virus (GRBaV, commonly referred to as red blotch) on wine quality is largely unknown, with most of the information available focused on fruit composition. A recent study on how GRBaV interferes with grape ripening at the molecular level (Blanco-Ulate et al., 2017) has been published, which may provide insights on how to mitigate the impact of the virus on fruit development in the vineyard. There are very few peer reviewed publications that have reported on winegrape compositional changes due to red blotch and most information regarding the impact on wine quality is anecdotal. A number of studies are currently being conducted in the US to determine the impact of red blotch on wine composition but results from these experiments have not yet been published. Early data from other studies suggest that the impact of red blotch is affected by site and year more than cultivar by cultivar, indicating that impact needs to be evaluated over multiple growing seasons. Based on the few published reports the two main effects on fruit quality have been:

  • A decrease in sugar accumulation leading to reduced Brix levels in grapes at harvest compared to grapes from non-infected vines. The reduction in Brix has been reported to range from 1 to as high as 5 with some varietal differences being noted (Poojari et al 2013), though in this publication the vines were co-infected with Grapevine fanleaf virus. To date the sample size is too small to make any conclusive statements about consistent differences between varietals but early reports indicate this may be the case. Other anecdotal information suggests site and season are more important than cultivar in the degree of impact GRBaV has on grape quality.
  • Lower anthocyanin concentration in grapes from red blotch infected fruit (Poojari et al 2013). Early results from studies being performed in Washington State and California also indicate lower Brix in fruit from red blotch infected vines as well as higher titratable acidity and lower anthocyanins.

While it would be expected that lower Brix will lead to wines with lower alcohol, the impact on other wine parameters such as flavor, aroma, mouthfeel, color, and sensory is relatively unknown. An upcoming presentation by Anita Oberholster (UC Davis) at the OWRI Grape Day will discuss results from some of the trials she has been conducting in California. This includes data regarding changes in wine anthocyanins and tannins as well as sensory attributes. This type of information will be vital for the development of strategies to manage this issue in the winery. If the only significant impact of GRBaV is lower Brix and higher acidity then that can be amended in the winery. However, if red blotch significantly impacts concentrations of tannins and flavor and aroma compounds then red blotch fruit will be more challenging to manage in the winery.  Sensory studies also need to be conducted to determine the specific sensory impact across different wines as well as what percentage of red blotch fruit can be used before sensory impacts become noticeable. It is likely that the percentage of red blotch fruit needed before sensory differences are noted will vary between different red wines as is seen with other taints/faults such as Brettanomyces taint where higher concentrations of volatile phenols are required in a Cab. sauvignon compared to a Pinot noir to be noticeable. We are really only at the very starting line when it comes to understanding both the specific effects of red blotch on wine quality and how these could be managed at the winery.   

Literature cited:

Blanco‐Ulate, B., Hopfer, H., Figueroa‐Balderas, R., Ye, Z., Rivero, R.M., Albacete, A., Perez-Alocea, F., Koyama, R., Anderson, M.M., Smith, R.J., Ebeler, S.E. and Cantu, D. 2017. Red blotch disease alters grape berry development and metabolism by interfering with the transcriptional and hormonal regulation of ripening. J. Exp. Bot. 68:1225-1238.  doi:10.1093/jxb/erw506

Poojari, S., Alabi, O.J., Fofanov, V.Y., and Naidu, R.A. 2016. A leafhopper-transmissible DNA virus with novel evolutionary lineage in the family Geminiviridae implicated in grapevine redleaf disease by next generation sequencing. Plos One. 8(6): e64194. doi:10.1371/journal.pone.0064194

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2017 Pest Management Guide for Wine Grapes in Oregon

Now available through OSU Extension is the 2017 Pest Management Guide for Wine Grapes in Oregon. This guide is co-authored by viticulture, horticulture and pathology extension faculty at Oregon State University and updated annually. It provides chemical and cultural control information for insects, weeds, and diseases based on grapevine phenology (growth stages throughout the year). Updated information from fungicide efficacy trials is included as well as other resources and an air blast sprayer calibration worksheet.