Assessment of grape volatile composition using fluorescence indices of leaves in vineyards affected by iron chlorosis

García, María-Rosa González; Sánchez, Ramón; Vilanova, Mar; Martín, Pedro

doi:10.1590/1678-992X-2021-0250

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Crop Science • Sci. agric. (Piracicaba, Braz.) 80 • 2023 • https://doi.org/10.1590/1678-992X-2021-0250 copy

Assessment of grape volatile composition using fluorescence indices of leaves in vineyards affected by iron chlorosis

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

Multiplex 330 (MX) is a portable, non-invasive fluorescence sensor that provides different multiparametric indices that are sensitive to the concentration of chlorophylls, flavonols, and anthocyanins on the leaf surface. This study investigated the use of these indices to assess the variability on free volatile composition of grapes (Vitis vinifera L.) in the field as well as other components of their quality potential in vineyards affected by iron deficiency chlorosis (IDC). Twenty non-irrigated Tempranillo/110 Richter vineyard subzones from non-affected to moderately affected by IDC were monitored in Ribera del Duero area (Spain) during two seasons. The results indicated that MX can characterize the spatial variation of leaf pigment concentrations, agronomic performance, and grape quality in vineyards affected by IDC. The MX indices measured at the leaf level close to harvest had better predictive values for the concentrations of free alcohols, volatile acids, C13-norisoprenoids, esters and acetates in the must than vine vigor, size or degree of technological maturity of the grapes. Our study demonstrates that the MX indices to estimate leaf pigment concentrations can be helpful to assess the technological maturity and free volatile composition of wine grapes in vineyards affected by IDC; nevertheless, the efficacy of the indexes may vary according to the year season.

Keywords:
Multiplex; anthocyanin; aroma; chlorophyll; flavonol

Year	Variables	Jan	Feb	Mar	Apr	May	June	July	Aug	Sept	Oct	Nov	Dec
2017	T_max	9.2	12.7	16.5	21.1	24.2	30.7	30.7	30.3	25.5	24.1	14.1	9.2
	T_min	–3.8	1.0	1.6	3.0	8.6	13.0	12.7	12.3	8.1	5.6	–1.2	–0.6
	T_ave	2.0	6.5	8.6	12.3	16.6	22.1	22.1	21.5	16.7	14.3	5.6	3.9
	P	14.8	35.5	19.7	4.2	50.2	16.9	52.7	18.9	0	11.5	17.9	30.3
2019	T_max	9.3	15.0	17.0	15.9	22.7	28.0	31.5	30.5	24.8	20.4	11.4	10.8
	T_min	–3.1	–2.2	0.0	3.4	5.2	9.4	13.7	12.1	9.3	6.6	4.0	1.6
	T_ave	2.2	5.5	8.5	9.5	14.3	19.2	22.6	21.4	16.7	13.0	7.5	5.7
	P	31.6	5.0	12.8	53.0	5.2	14.9	38.1	32.8	25.7	54.5	64.7	88.0

	SFR_R	FLAV	ANTH_RG
Year (Y)
2017	2.56 ± 0.20	1.90 ± 0.05	0.006 ± 0.015
2019	2.35 ± 0.22	1.94 ± 0.07	0.012 ± 0.019
Significance¹ 1 F value in three-ways ANOVA on year, time of measurement and subzone;	125.44^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).	38.00^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).	13.370^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).
Time of measurement (T)
Fruit set	2.40 ± 0.22 c	1.93 ± 0.06 ab	0.020 ± 0.01 a
Pea size	2.51 ± 0.20 a	1.88 ± 0.06 c	–0.004 ± 0.01 b
Veraison	2.49 ± 0.25 ab	1.91 ± 0.07 b	0.010 ± 0.02 a
Harvesting	2.43 ± 0.25 bc	1.95 ± 0.05 a	0.013 ± 0.02 a
Significance¹ 1 F value in three-ways ANOVA on year, time of measurement and subzone;	7.19^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).	26.15^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).	36.90^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).
Subzones (S)
F-value¹ 1 F value in three-ways ANOVA on year, time of measurement and subzone;	10.24^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).	3.34^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).	12.83^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).
Fruit set² 2 F value for subzone variable in two-ways ANOVA (time or measurement is fixed); F values are signiﬁcant at	0.71	0.69	1.28
Pea size² 2 F value for subzone variable in two-ways ANOVA (time or measurement is fixed); F values are signiﬁcant at	1.20	0.82	2.64^* * p < 0.05;
Veraison² 2 F value for subzone variable in two-ways ANOVA (time or measurement is fixed); F values are signiﬁcant at	3.06^ p < 0.01;	0.68	2.54^* * p < 0.05;
Harvesting² 2 F value for subzone variable in two-ways ANOVA (time or measurement is fixed); F values are signiﬁcant at	13.75^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).	0.85	5.14^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).
Interactions
Y × T¹ 1 F value in three-ways ANOVA on year, time of measurement and subzone;	3.38^* * p < 0.05;	36.97^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).	15.68^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).
Y × S¹ 1 F value in three-ways ANOVA on year, time of measurement and subzone;	4.23^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).	5.27^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).	3.14^* ***** p < 0.001; Means with the same letter within one column are not different (Tukey’s test).
T × S¹ 1 F value in three-ways ANOVA on year, time of measurement and subzone;	1.91^ p < 0.01;	0.94	1.33

		SFR_R		FLAV		ANTH_RG
		2017	2019	2017	2019	2017	2019
Yield		0.18	0.44^* * p < 0.05;	–0.36	–0.05	–0.20	–0.09
Pruning weight		0.63^ p < 0.01;	0.46^* * p < 0.05;	–0.72^* ***** p < 0.001.	0.21	–0.52^* * p < 0.05;	–0.36
100-berry weight		0.41	0.41	–0.62^ p < 0.01;	0.27	–0.26	–0.28
Must composition
	Total soluble solids (TSS)	–0.29	–0.33	0.20	0.23	0.41	0.25
	Total acidity (TA)	0.72^* ***** p < 0.001.	0.56^ p < 0.01;	–0.86^* ***** p < 0.001.	0.10	–0.61^ p < 0.01;	–0.26
	TSS/TA	–0.73^* ***** p < 0.001.	–0.66^ p < 0.01;	0.75^* ***** p < 0.001.	–0.07	0.65^ p < 0.01;	0.33
	pH	–0.52^* * p < 0.05;	–0.67^* ***** p < 0.001.	0.47^* * p < 0.05;	–0.20	0.33	0.42
	Yeast assimilable nitrogen	0.39	0.41	–0.19	0.07	–0.15	–0.31
	Total polyphenol index	–0.11	–0.52^* * p < 0.05;	0.29	–0.03	0.21	0.31
	Colour density	–0.54^* * p < 0.05;	–0.83^* ***** p < 0.001.	0.40	–0.30	0.17	0.51^* * p < 0.05;

		SFR_R		FLAV		ANTH_RG
Group / compound		2017	2019	2017	2019	2017	2019
Alcohols
	1-Butanol	–0.14	–0.62^ p < 0.01;	–0.22	–0.30	0.36	0.53^* * p < 0.05;
	(3 + 3)-Methyl-1-butanol		–0.41		–0.38		0.38
	(2 + 3)-Methyl-1-butanol	0.34		–0.34		–0.20
	Benzyl alcohol	0.25	–0.14	–0.28	–0.22	–0.16	0.08
	2-Phenyl-ethanol	0.05	–0.30	0.02	–0.19	0.06	0.29
	3-Methyl-3-buten-1-ol+1-pentanol	0.05		0.02		–0.20
	1-Octanol	–0.50^* * p < 0.05;		0.50^* * p < 0.05;		0.59^ p < 0.01;
	1-Dodecanol		–0.58^ p < 0.01;		–0.38		0.27
	3-Methyl-2-buten-1-ol	0.45		–0.29		–0.49^* * p < 0.05;
	Total	0.30	–0.60^ p < 0.01;	–0.32	–0.40	–0.20	0.45^* * p < 0.05;
C₆-Alcohols
	1-Hexanol	0.34	0.08	–0.21	–0.18	–0.28	–0.30
	(E)-3-Hexen-1-ol	0.33	0.10	–0.32	–0.10	–0.22	0.06
	(Z)-3-hexanol	0.38	0.29	–0.37	–0.18	–0.23	–0.28
	(E)-2-Hexen-1-ol	0.41	0.07	–0.28	–0.24	–0.31	–0.22
	(Z)-3-Hexen-1-ol	0.80^* ***** p < 0.001.		–0.52^* * p < 0.05;		–0.74^* ***** p < 0.001.
	(Z)-2-Hexen-1-ol	0.16		–0.30		–0.02
	Total	0.58^* * p < 0.05;	0.17	–0.43	–0.23	–0.44	–0.31
Aldehydes
	Hexanal	–0.25	–0.30	0.06	–0.19	0.22	0.37
	(E)-2-Hexenal		–0.35		–0.31		0.32
	Benzaldehyde	–0.23		–0.05		0.14
	Total	–0.25	–0.33	0.06	–0.25	0.22	0.36
Esters and acetates
	Isoamyl acetate	0.13	–0.51^* * p < 0.05;	–0.38	–0.30	0.02	0.46^* * p < 0.05;
	Hexyl acetate		–0.47^* * p < 0.05;		–0.22		0.39
	Diethyl malate		–0.62^ p < 0.01;		–0.41		0.37
	Ethyl hexanoate		–0.10		–0.35		0.20
	Ethyl octanoate	–0.39		–0.20		0.37
	2-Methyl-1-butyl acetate	0.35		–0.11		–0.34
	Total	0.13	–0.54^* * p < 0.05;	–0.39	–0.32	0.02	0.45^* * p < 0.05;
Terpenes
	Nerol	–0.47^* * p < 0.05;	–0.58^ p < 0.01;	0.05	–0.46^* * p < 0.05;	0.54^* * p < 0.05;	0.38
	Geraniol	0.21	–0.47^* * p < 0.05;	–0.25	–0.25	–0.11	0.54^* * p < 0.05;
	Diendiol I	0.28		–0.22		–0.24
	Diendiol-II	0.02	–0.02	–0.22	0.27	0.11	0.11
	(E)-8-hydroxylinalool		–0.61^ p < 0.01;		–0.31		0.49^* * p < 0.05;
	Terpinen-4-ol	–0.33		–0.15		0.37
	α-terpineol	–0.41		–0.06		0.50^* * p < 0.05;
	Trans-Pyran-linalool oxide (LOP)	–0.04		–0.01		–0.05
	β-Citronellol	0.35		–0.28		–0.28
	Total	0.16	–0.64^ p < 0.01;	–0.25	–0.31	–0.08	0.56^ p < 0.01;
Volatile acids
	Hexanoic acid		–0.30		–0.18		0.40
	(E)-2-hexenoic acid	0.30	–0.56^ p < 0.01;	–0.29	–0.20	–0.23	0.41
	Nonanoic acid		–0.48^* * p < 0.05;		–0.18		0.37
	Decanoic acid		–0.59^ p < 0.01;		–0.17		0.36
	Hexadecanoic acid	–0.18	–0.22	–0.05	–0.20	0.28	0.35
	Geranic acid	0.11		–0.14		0.02
	Total	–0.09	–0.52^* * p < 0.05;	–0.08	–0.25	0.19	0.47^* * p < 0.05;
C₁₃-Norisoprenoids
	3-oxo-3,4-dihydro-actinidol i		–0.51^* * p < 0.05;		–0.15		0.34
	3-oxo-3,4-dihydro-actinidol ii		–0.41		–0.16		0.32
	3-oxo-3,4-dihydro-actinidol iii		–0.40		–0.19		0.50^* * p < 0.05;
	3-hydroxy-β-damascone		–0.51^* * p < 0.05;		–0.23		0.53^* * p < 0.05;
	3-hidroxy-7,8-dihydro-β-ionol		–0.39		–0.17		0.27
	4-Oxo-7,8-dihydro-β-ionol	–0.12	–0.10	0.20	0.10	0.14	0.16
	3-Oxo-7,8-dihydro-α-ionol	0.09	–0.55^* * p < 0.05;	–0.18	–0.19	0.00	0.41
	3-hidroxy-7,8-dehydro-β-ionol		–0.58^ p < 0.01;		–0.31		0.65^ p < 0.01;
	3-Oxo-α-ionol	0.20		–0.28		–0.06
	Total	0.08	–0.48^* * p < 0.05;	–0.14	–0.18	0.02	0.43
Volatile phenols
	Guaiacol	0.15	–0.47^* * p < 0.05;	–0.31	–0.16	–0.03	0.47^* * p < 0.05;
	4-Vinylphenol	0.17	–0.49^* * p < 0.05;	–0.15	–0.16	–0.15	0.45^* * p < 0.05;
	Vanillin	–0.01		–0.26		–0.03
	Acetovanillone	–0.18		–0.04		0.24
	Total	0.06	–0.50^* * p < 0.05;	–0.25	–0.17	0.02	0.50^* * p < 0.05;
ɣ-Butyrolactone (lactone)		0.14	–0.10	–0.23	–0.10	–0.02	0.11
Acetoin (carbonyl compound)		0.05		0.13		–0.10
Total free volatiles		0.46	–0.26	–0.49^* * p < 0.05;	–0.35	–0.29	0.15

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[1] *Corresponding author <pedro.martin.pena@uva.es>