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1. High Temperature Alters Anthocyanin Concentration and Composition in Grape Berries of Malbec, Merlot, and Pinot Noir in a Cultivar-Dependent Manner

Author

Inés de Rosas, Leonor Deis, Yésica Baldo, Juan B. Cavagnaro, and Pablo F. Cavagnaro

Subjects
grapevine, climate change, high temperatures, anthocyanins, Malbec, Merlot, Botany, QK1-989
Abstract

Climate is determinant for grapevine geographical distribution, berry attributes, and wine quality. Due to climate change, a 2–4 °C increase in mean diurnal temperature is predicted by the end of the century for the most important Argentine viticulture region. We hypothesize that such temperature increase will affect color intensity and other quality attributes of red grapes and wines. The present study investigated the effect of high temperature (HT) on anthocyanin concentration and composition, pH, and resveratrol and solids content in berries of three major wine-producing varieties during fruit ripening in two seasons. To this end, a structure that increased mean diurnal temperature by 1.5–2.0 °C at berry sites, compared to Control (C) plants grown without such structure, was implemented in field grown vineyards of Malbec, Merlot, and Pinot Noir. Results revealed a cultivar-dependent response to HT conditions, with Malbec and Pinot Noir berries exhibiting significant decreases in total anthocyanin concentration (TAC) at veraison and harvest, respectively, while Merlot maintained an unaffected pigment content under HT. The decrease in TAC was associated with reduced levels of delphinidin, cyanidin, petunidin, peonidin, and malvidin glycosides, and increased ratios of acylated (AA)/non-acylated anthocyanins (NAA), suggesting pigment acylation as a possible stress-response mechanism for attenuating HT negative effects. Under HT, Pinot Noir, which does not produce AA, was the only cultivar with lower TAC at harvest (p < 0.05). pH, resveratrol, and solids content were not affected by HT. Our results predict high, medium, and low plasticity with regard to color quality attributes for Malbec, Merlot, and Pinot Noir, respectively, in the context of climate change.

Published
2022
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2. Overhead spray water treatment as a mitigation strategy to alleviate vine stress and safeguard grape quality during heatwaves

Author

Alena Wilson, Marta Dizy, Deolindo Dominguez, Maria Inés de Rosas, Yesica Baldo, Luciana Garcia, Raquel Gargantini, Leonor Deis, and Liliana Martinez

Subjects
heatwaves, Malbec, Syrah, Bonarda, mitigation strategy, climate change, Agriculture, Botany, QK1-989
Abstract

Changes in climate are influencing the quality of wine grapes worldwide. The impact of extreme climate events over short periods is increasingly recognised as a serious risk to grape quality and yield quantity. In this study, the mitigation effects of a pulsed water spray treatment on vine canopy during heatwave (HW) events were evaluated in relation to vine condition during the growing season and grape quality. In the UNCuyo experimental vineyard, vines of the three cultivars Malbec (ML), Bonarda (BO) and Syrah (SY) were treated with an overhead pulsed water spray. Heatwaves were defined as days with a minimum temperature of 21 °C and a maximum temperature of 35 °C. Two heat waves were identified during the growing season. Samples were collected at weekly intervals from veraison to harvest. On five sample dates, Leaf and Stem Water Potential (LWP, SWP), Stomatal Conductance (gs), Leaf Temperature (LT), Berry Temperature (BT), Chlorophyll Content (CC), Fluorescence (Fv/Fm) and Performance Index (PI) were recorded at several time points during the day to evaluate the physiological responses of the vine. Berries were collected on each sample date and at harvest. Berry weight, soluble solid content and pH were recorded. In the treated vines (Trt), LWP, SWP, Fv/Fm, PI and gs were significantly higher and LT was lower than in the control vines (Ctl) during the second heatwave, which was longer and more intense than the first one. One week after the more severe heatwave, LWP, SWP and gs remained significantly higher in Trt than in Ctl, displaying reduced physiological stress in Trt. At harvest, the anthocyanin profile, total polyphenol index (TPI), fruit yield, number of bunches and their average weight, berry weight, soluble solid content and pH were also recorded. Bunch weight was significantly higher in Trt for all cultivars. No differences were found in total anthocyanin concentration. These findings indicate that the vines subjected to targeted overhead water treatment during heatwaves underwent less physiological stress and yielded higher grape production, without increasing the risk of potential fungus diseases, in the Mendoza climate. Consequently, this practice could serve as a valuable strategy for mitigating the adverse effects of heatwaves.

Published
2024
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3. Abscisic acid and methyl jasmonic acid module anthocyanins and trans-resveratrol accumulation in berry skin of five red Vitis vinifera cvs. in two contrasting viticultural regions of Mendoza-Argentina

Author

Emiliano Malovini, Celeste Arancibia, Martín Durán, Ariel Fontana, María Inés de Rosas, Leonor Deis, Raquel Gargantini, Rubén Bottini, Bruno Cavagnaro, and Liliana Martínez

Subjects
elicitors, phenolic compounds, grapevine, plant hormones, Agriculture, Food processing and manufacture, TP368-456
Abstract

Berry skins from red grape cultivars contain significant amounts of polyphenols that contribute to wine quality and provide health benefits. These compounds can be elicited by plant hormones. The aim of this work was to increase the content of anthocyanins (ANT) and trans-resveratrol (T-RES) by application of abscisic acid (ABA) and methyl jasmonate (MeJA) in five red V. vinifera cvs. (Bonarda, Malbec, Syrah, Cabernet Sauvignon, and Pinot Noir), in two Argentinean contrasting growing regions (Santa Rosa and Valle de Uco). Results showed positive and differential effects of ABA and MeJA on the total ANT content for the diverse cultivars with changes in the proportions of blue and red ANT. ABA increased total ANT in both viticultural region, while MeJA had a positive effect only in Santa Rosa. Also, ABA and MeJA induced an accumulation of T-RES in different cultivars, regardless of the region; T-RES accumulation elicited by ABA was not previously described. This work brings out the possibility to use these hormones as practical tools to produce high-quality red wines in two contrasting viticultural regions. Highlights The effect of application of abscisic acid and methyl jasmonate on trans-resveratrol and anthocyanin accumulation were analyzed on five Vitis vinifera red cultivars in two different viticultural areas in Mendoza province, Argentina. Abscisic acid and methyl jasmonate had a positive and differential effect on anthocyanin on the different cultivars with changes in the proportions of blue and red anthocyanins. Abscisic acid increased total anthocyanins in both viticultural region, while methyl jasmonate effect was region dependent. Abscisic acid and methyl jasmonate induced accumulation of trans-resveratrol in different cultivars, regardless of the region. The accumulation of trans-resveratrol elicited by ABA was not previously described.

Published
2019

5. Impacto del cambio climático en Mendoza. Variación climática en los últimos 50 años. Mirada desde la fisiología de la vid

Author

Leonor Deis, María Inés de Rosas, Emiliano Malovini, Martín Cavagnaro, and Juan Bruno Cavagnaro

Subjects
cambio climático, temperaturas, precipitaciones, vid, Agriculture, Food processing and manufacture, TP368-456
Abstract

El IPCC (Panel Intergubernamental sobre Cambio Climático) ha pronosticado cambios principalmente en las temperaturas, precipitaciones y eventos extremos. Ya se han detectado durante el siglo XX aumentos en la temperatura de la superficie del globo terrestre de 0,6ºC±0,2ºC. La fisiología, productividad y ciclo fenológico de las plantas depende de las condiciones climáticas. En este trabajo, se analizaron series meteorológicas de 50 años, en tres oasis productivos de Mendoza, Argentina, a través de índices climáticos y ecológicos. Se compararon estadísticamente estos índices, en dos décadas de la serie (una inicial y otra final) y se evaluó su variación en el tiempo mediante regresión lineal. El análisis comparativo de las dos décadas mostró diferentes cambios según la zona en estudio. En la zona Este mayor número de índices que podrían afectar la viticultura sufrieron variación. En la zona Norte y Sur, el número de índices climáticos y ecológicos que presentaron cambios fueron menores que en la zona Este. Conocer los cambios climáticos ocurridos a nivel local, su magnitud en los últimos 50 años y su tendencia permitirá evaluar sus posibles impactos en la fisiología vitícola, modificación de la fenología, acumulación de azúcares y compuestos fenólicos como también elaborar nuevos estudios y estrategias para mitigar los efectos negativos.

Published
2015

6. Coloured Compounds in Fruits and Vegetables and Health

Author

María Inés De Rosas, Leonor Deis, and Andrea Mariela Quiroga

Subjects
chemistry.chemical_classification, Lutein, Heart disease, business.industry, food and beverages, Plant foods, medicine.disease, Obesity, Lycopene, chemistry.chemical_compound, Flavonols, chemistry, Fruits and vegetables, Diabetes mellitus, medicine, Food science, business
Abstract

Several studies show that increasing the intake of plant foods such as blueberries decreases the risk of obesity, diabetes, heart disease and overall mortality. For this reason, the consumption of fruit and vegetables has increased in healthy diets. Essentiality, a healthy diet constitutes eating almost five portions of fruits and vegetables per day.

Published
2021

7. Loss of anthocyanins and modification of the anthocyanin profiles in grape berries of Malbec and Bonarda grown under high temperature conditions

Author

Leonor Deis, Inés de Rosas, María T. Ponce, Bruno Cavagnaro, Emiliano Malovini, and Pablo Federico Cavagnaro

Subjects
BONARDA, 0106 biological sciences, 0301 basic medicine, Hot Temperature, MALBEC, MYB TRANSCRIPTION FACTOR, Acylation, CLIMATE CHANGE, Plant Science, Berry, Biology, Genes, Plant, Real-Time Polymerase Chain Reaction, 01 natural sciences, Anthocyanins, 03 medical and health sciences, Pigment, chemistry.chemical_compound, Gene Expression Regulation, Plant, Botany, GRAPEVINE, Genetics, Vitis, Cultivar, HIGH TEMPERATURES, Hplc analysis, Agricultura, fungi, Color intensity, food and beverages, Ripening, General Medicine, VV3AT, Horticulture, 030104 developmental biology, chemistry, CIENCIAS AGRÍCOLAS, Fruit, visual_art, Anthocyanin, visual_art.visual_art_medium, ANTHOCYANIN, Viticulture, Agricultura, Silvicultura y Pesca, Agronomy and Crop Science, Acyltransferases, 010606 plant biology & botany
Abstract

Malbec and Bonarda are the two most widely cultivated grape varieties in Argentina, and their derived red wines are recognized worldwide, being their intense color a major quality trait. The temperature during fruit ripening conditions berries color intensity. In the main viticulture region of Malbec and Bonarda a 2–3 °C increase in temperature has been predicted for the upcoming years as consequence of the global climate change. In the present study, this predicted temperature raise was simulated under field-crop conditions, and its effect on anthocyanin pigmentation in berries of Malbec and Bonarda was monitored by HPLC analysis throughout the ripening process, in two growing seasons. Additionally, expression levels of regulatory (MYBA1 and MYB4) and structural (UFGT and Vv3AT) anthocyanin genes were monitored in Malbec berry skins. Although cultivar-dependent time-course variation was observed for total anthocyanin content, in general, the berries of both cultivars grown under high temperature (HT) conditions had significantly lower total anthocyanins (∼28–41% reduction), and a higher proportion of acylated anthocyanins, than their respective controls. Expression of MYBA1 and UFGT, but not MYB4, was correlated with anthocyanin pigmentation at half ripening and harvest, whereas overexpression of the acyltransferase gene Vv3AT was associated with higher anthocyanin acylation in HT berries. These results suggest that color development and pigment modifications in Malbec berries under HT are regulated at transcriptional level by MYBA1, UFGT, and Vv3AT genes. These data contribute to the general understanding on the effect of high temperatures on anthocyanin biochemistry and genetic regulation, and may have direct implications in the production of high-quality wines from Malbec and Bonarda. Fil: de Rosas, María Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina Fil: Ponce, María Teresa. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina Fil: Malovini, Emiliano Jesus. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina Fil: Deis, Leonor. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina Fil: Cavagnaro, Juan Bruno. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ciencias Biológicas. Cátedra de Fisiología Vegetal; Argentina Fil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina

Published
2017

8. A Very Promising Molecule: Resveratrol, Induced Synthesis, and Health Benefits

Author

María Inés De Rosas, Liliana Martínez, Leonor Deis, Juan Bruno Cavagnaro, Martin Francisco Duran, and Emiliano Malovini

Subjects
Pterostilbene, Antioxidant, medicine.medical_treatment, Jasmonic acid, food and beverages, Stilbenoid, Resveratrol, Pharmacology, Bioavailability, chemistry.chemical_compound, Sulfation, chemistry, medicine, Salicylic acid
Abstract

Resveratrol (trans-3,4′,5-trihydroxystilbene) is an abundant stilbene compound that can be found in a large number of plant products, including the skins and seeds of grapes and wines. Many scientific evidence has demonstrated that resveratrol exerts a plethora of biological function, especially cardiovascular protective, antiplatelet, antioxidant, anti-inflammatory, blood glucose-lowering, anticancer, antiaging, and anti-obesity activities. Recently, published data have shown that resveratrol protects also against some neurodegenerative diseases, such as Alzheimer’s disease and obesity, as well as is effective in the management of osteoporosis in postmenopausal woman without an increased risk of breast cancer. Its anti-inflammatory properties are thought to be responsible for anxiolytic properties, as well as its demonstrated antidepressant efficacy. Because of the important activities of resveratrol, there is an increasing interest in producing grapes or wines with higher contents of this compound and a higher nutritional value. Many biotic like fungi or abiotic elicitors, UV-C irradiation, jasmonic acid, salicylic acid, H2O2, O3, and CaCl2 can trigger the resveratrol synthesis in grape berries. Under the same elicitation pressure, viticultural and enological factors can substantially affect resveratrol concentration in the wine. However, one major concern is its poor solubility and absorption when it is given orally, which may lower its biological effectiveness and which has been attributed to its extensive hepatic glucuronidation and sulfation. Recent studies showed that the methoxylation on the free hydroxyl groups of resveratrol could reduce its metabolization and increase its plasma exposure. Different strategies have been assessed to improve trans-resveratrol bioavailability. Many biological mechanisms of action have been proposed for the observed benefits of light to moderate wine consumption on cognitive function in later life. Other stilbenoid compounds such as pterostilbene and 3′-hydroxypterostilbene have promising application for the management and treatment of chronic disorders. However, human studies of stilbenoid compounds are still lacking. Future clinical research for these compounds in chronic diseases is necessary to investigate their physiological and pharmacological effects and safety.

Published
2018

9. Anthocyanins in Nutrition: Biochemistry and Health Benefits

Author

Juan Bruno Cavagnaro, Liliana Martínez, Martin Francisco Duran, Emiliano Malovini, Leonor Deis, and María Inés De Rosas

Subjects
0301 basic medicine, Wine, Peonidin, 030109 nutrition & dietetics, fungi, Cyanidin, food and beverages, 030209 endocrinology & metabolism, Biology, Malvidin, 03 medical and health sciences, chemistry.chemical_compound, Light intensity, 0302 clinical medicine, Nutraceutical, chemistry, Petunidin, Food science, Delphinidin
Abstract

Regarding nutrition, the new trend of consumption includes vegetables and fruits in the diet and concludes that new preference is to natural foods. Red grape berries constitute a great candidate to this target because of their high phenolic content, including anthocyanins which play a major role in their nutraceutical properties. Anthocyanins are responsible for many of the red-orange to blue-violet colors present in plant tissues. These compounds are excellent antioxidants because they are easily oxidized under stress circumstances and thus contribute to the fruits’ and vegetables’ protective effect regarding degenerative and chronic diseases. Anthocyanins are synthesized via the phenylpropanoid pathway, and their biosynthesis is regulated not only genetically but also physiologically. They are naturally produced by plants in response to biotic and abiotic stresses. There are five common anthocyanins in grapevine: cyanidin, peonidin, delphinidin, petunidin, and malvidin. Their accumulation varies with the cultivar; the environmental conditions, especially light intensity and temperature; plant growth regulators; and vineyard management practices. Climate change may affect the metabolic composition of grapevine such as anthocyanins content of grape berry and so the final wine quality. The evidence linking consumption of anthocyanins from the diet to beneficial human health outcomes has been presented over multiple experimental platforms and disease targets. When superior animals consume these functional foods or wine, the anthocyanins are absorbed in the digestive tract. It has been shown that the possible transporter of anthocyanins is associated to a bilitranslocase in the gastric epithelium. Due to their many benefits to human health, anthocyanins should be present in all human diets.

Published
2018

10. Effects of salicylic acid-induced wine rich in anthocyanins on metabolic parameters and adipose insulin signaling in high-fructose fed rats

Author

Liliana Martínez, Inés de Rosas, Roberto Miguel Miatello, Diahann J. Perdicaro, María T. Ponce, Cecilia Rodriguez Lanzi, Bruno Cavagnaro, and Marcela A. Vazquez Prieto

Subjects
Male, 0301 basic medicine, medicine.medical_specialty, CIENCIAS MÉDICAS Y DE LA SALUD, Dietary Sugars, medicine.medical_treatment, Adipose tissue, Wine, 030209 endocrinology & metabolism, Fructose, ANTHOCYANINS, Biotecnología de la Salud, Anthocyanins, Rats, Sprague-Dawley, 03 medical and health sciences, chemistry.chemical_compound, 0302 clinical medicine, Insulin resistance, Internal medicine, medicine, Animals, Insulin, Vitis, Triglycerides, HIGH-FRUCTOSE DIET, biology, Cholesterol, Cholesterol, HDL, food and beverages, medicine.disease, SALICYLIC ACID, Rats, Insulin receptor, 030104 developmental biology, Endocrinology, Blood pressure, ADIPOSE TISSUE, Adipose Tissue, chemistry, Anthocyanin, RED WINE, biology.protein, Salicylic Acid, Salicylic acid, Signal Transduction, Food Science, Otras Biotecnologías de la Salud
Abstract

We evaluated the effects of Syrah red wine treated with salicylic acid (RW SA) and its control red wine (RW) on metabolic parameters, systolic blood pressure and adipose tissue insulin signaling in high-fructose (F) fed rats. Grape treated with SA increased the anthocyanin (ANTs) levels in RW. F induced increased systolic blood pressure, dislipidemia and insulin resistance (HOMA:IR). F rats treated with RW significantly prevented these alterations while RW SA partially attenuated triglycerides levels and HOMA:IR without modifications in HDL cholesterol levels. F impaired the adipose tissue response to insulin. Supplementation with RW and RW SA partially attenuated these alterations. Rats supplemented with RW SA had lesser beneficial effects on metabolic alterations than control RW, while both RW and RW SA attenuated altered adipose response to insulin. More studies are necessary to deeply evaluate the effect on SA-induced RW rich in ANTs levels on metabolic alterations associated to MetS. Fil: Rodriguez Lanzi, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Medicina y Biología Experimental de Cuyo; Argentina Fil: de Rosas, María Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Perdicaro, Diahann Jeanette. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Medicina y Biología Experimental de Cuyo; Argentina Fil: Ponce, María Teresa. Universidad Nacional de Cuyo. Facultad de Ciencias Médicas; Argentina Fil: Martínez, Liliana Estela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Miatello, Roberto Miguel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Medicina y Biología Experimental de Cuyo; Argentina Fil: Cavagnaro, Juan Bruno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Vazquez, Marcela Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina

Published
2016

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