Physical, Anatomical, and Biochemical Composition of Skins Cell Walls from Two Grapevine Cultivars (<i>Vitis vinifera</i>) of Champagne Region Related to Their Susceptibility to <i>Botrytis cinerea</i> during Ripening

Abstract

This work investigated the structural, biochemical, and molecular characteristics of grape skin cell wall during ripening, related to susceptibility to Botrytis cinerea. The comparative study between the two main grape cultivars in Champagne region, Pinot noir and Chardonnay, quantified: (1) the maturity and physical profile of grape skin; (2) the morphological characteristics; (3) soluble pectic polysaccharides located in grape skin cell walls; and (4) the gene expression of the two main degrading enzymes (VvPME1 and VvPG1) and PME activity. During the maturation period, the grape skins of the two cultivars appear different in their structure and composition. Chardonnay is characterized by higher relative humidity (RH) and level of VvPG1 expression, lower disease incidence and penetrometry values, and thicker cell walls than Pinot noir skins. Thus, the cell wall composition is sufficiently different between grape varieties from the same area to allow their discrimination and could be used to better manage the harvest date.

Keywords

• grape skin
• cell wall
• polysaccharides
• <i>Botrytis cinerea</i>
• champagne