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Biosynthesis of wine aroma: transcript profiles of hydroxymethylbutenyl diphosphate reductase, geranyl diphosphate synthase, and linalool/nerolidol synthase parallel monoterpenol glycoside accumulation in Gewürztraminer grapes

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Abstract

In developing grapevine (Vitis vinifera L.) berries, precursor volatile organic compounds (PVOCs) are largely stored as glycosides which may be hydrolyzed to release VOCs during fruit ripening, wine making, or aging. VOCs can be further transformed by yeast metabolism. Together, these processes contribute to complexity of wine aromas. Floral and citrus odors of many white wine varietals are attributed to monoterpenes and monoterpene alcohols, while phenolic compounds, norisoprenoids, and other volatiles also play important roles in determining aroma. We present an analysis of PVOCs stored as glycosides in developing Gewürztraminer berries during the growing season. We optimized a method for PVOC analysis suitable for small amounts of Muscat grapevine berries and showed that the amount of PVOCs dramatically increased during and after véraison. Transcript profiling of the same berry samples underscored the involvement of terpenoid pathway genes in the accumulation of PVOCs. The onset of monoterpenol PVOC accumulation in developing grapes was correlated with an increase of transcript abundances of early terpenoid pathway enzymes. Transcripts encoding the methylerythritol phosphate pathway gene 4-hydroxy-3-methylbut-2-enyl diphosphate reductase, as well as geraniol diphosphate synthase, were up-regulated preceding and during the increase in monoterpenol PVOCs. Transcripts for linalool/nerolidol synthase increased in later véraison stages.

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Abbreviations

DMAPP:

Dimethylallyl diphosphate

DXS:

Deoxyxylulose phosphate synthase

DXR:

Deoxyxylylose phosphate reductoisomerase

GC–MS:

Gas chromatography-mass spectrometry

GPP:

Geranyl diphosphate

GPPS:

Geranyl diphosphate synthase

FPP:

Farnesyl diphosphate

FPPS:

Farnesyl diphosphate synthase

HDR:

Hydroxymethylbutenyl diphosphate reductase

IPP:

Isopentenyl diphosphate

MTBE:

Methyl-tert-butyl-ether

MEP:

Methylerythritol phosphate

MVA:

Mevalonate

PVOC:

Precursor volatile organic compound

TPS:

Terpene synthase

Vv:

Vitis vinifera

VOC:

Volatile organic compound

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Acknowledgments

We acknowledge Vincor International for allowing us to collect grapevine berries from their vineyards in Okanagan Falls, BC; Lina Madilao for maintenance of the GC–MS facility, Karen Reid for excellent laboratory and project management support, and Kate Wilczak for assistance with manuscript preparation. DMM was supported by a postdoctoral fellowship from the Natural Sciences and Engineering Research Council of Canada (NSERC). JB is a UBC Distinguished University Scholar. Funding for this project was provided by the Natural Sciences and Engineering Research Council of Canada (to JB), Genome British Columbia, and Genome Canada (to JB and STL).

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Authors and Affiliations

  1. Michael Smith Laboratories, University of British Columbia, 2185 East Mall, Vancouver, BC, V6T 1Z4, Canada

    Diane M. Martin, Angela Chiang & Jörg Bohlmann

  2. Wine Research Centre, University of British Columbia, 2205 East Mall, Vancouver, BC, V6T 1Z4, Canada

    Diane M. Martin, Angela Chiang, Steven T. Lund & Jörg Bohlmann

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  1. Diane M. Martin
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Correspondence to Jörg Bohlmann.

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A contribution to the special issue on Metabolic Plant Biology.

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Martin, D.M., Chiang, A., Lund, S.T. et al. Biosynthesis of wine aroma: transcript profiles of hydroxymethylbutenyl diphosphate reductase, geranyl diphosphate synthase, and linalool/nerolidol synthase parallel monoterpenol glycoside accumulation in Gewürztraminer grapes. Planta 236, 919–929 (2012). https://doi.org/10.1007/s00425-012-1704-0

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