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Front Plant Sci

Title:		Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario-A Review
Author(s):		Rienth M; Vigneron N; Darriet P; Sweetman C; Burbidge C; Bonghi C; Walker RP; Famiani F; Castellarin SD;
Address:		"Changins College for Viticulture and Oenology, University of Sciences and Art Western Switzerland, Nyon, Switzerland. Unite de recherche OEnologie EA 4577, USC 1366 INRAE, Bordeaux, France. Institut des Sciences de la Vigne et du Vin CS 50008, Villenave d'Ornon, France. College of Science & Engineering, Flinders University, Bedford Park, SA, Australia. Agriculture and Food (Commonwealth Scientific and Industrial Research Organisation), Glen Osmond, SA, Australia. Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova Agripolis, Legnaro, Italy. Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Universita degli Studi di Perugia, Perugia, Italy. Faculty of Land and Food Systems, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada"
Journal Title:		Front Plant Sci
Year:		2021
Volume:		20210322
Issue:
Page Number:		643258 -
DOI:		10.3389/fpls.2021.643258
ISSN/ISBN:		1664-462X (Print) 1664-462X (Electronic) 1664-462X (Linking)
Abstract:		"Temperature, water, solar radiation, and atmospheric CO(2) 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 CO(2) 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"
Keywords:		Vitis vinifera abiotic stress aroma compounds climate change grapevine berry phenolic compounds secondary metabolism;
Notes:		"PubMed-not-MEDLINERienth, Markus Vigneron, Nicolas Darriet, Philippe Sweetman, Crystal Burbidge, Crista Bonghi, Claudio Walker, Robert Peter Famiani, Franco Castellarin, Simone Diego eng Systematic Review Switzerland 2021/04/09 Front Plant Sci. 2021 Mar 22; 12:643258. doi: 10.3389/fpls.2021.643258. eCollection 2021"