Developmental changes of amino acid concentration

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Table of contents

Chapter I: Literature Review
I.1 Global warming and its influences
I.1.1 Climate change and global warming
I.1.2 Impacts of global warming on viticulture
I.2 Grape berry development and quality
I.2.1 Grape berry development
I.2.2 Factors influencing grape quality
I.3 Grape berry metabolites and elevated temperature effects
I.3.1 Primary metabolites
I.3.2 Phenolic compounds: tannins and anthocyanins
I.3.3 Precursors of aroma and aroma compounds
I.4 Method for investigation temperature effects
Chapter II: Effect of moderately elevated temperature on free amino acids content of Cabernet Sauvignon and Sauvignon Blanc berries
II.1 Introduction
II.2 Material and methods
II.2.1 Site and vines
II.2.2 Heating system and measurements
II.2.3 Soil and vine water status
II.2.4 Extraction and analysis of free amino acid
II.2.5 Analysis of soluble sugars and organic acids
II.2.6 Statistical analysis
II.3 Results
II.3.1 Heating system performance
II.3.2 Total amino acids and amino acid composition
II.3.3 Developmental changes of amino acid concentration
II.3.4 PCA analysis
II.4 Discussion
II.4.1 Global warming context and heating system performance
II.4.2 Response of technical maturity (sugars and organic acids)
II.4.3 Amino acid response
II.5 Conclusion
Chapter III: Moderately elevated temperature affects metabolism and transcriptome of grapevine (Vitis vinifera L.) berries
III.1 Introduction
III.2 Materials and methods
III.2.1 Location, vine material and experimental set up
III.2.2 Metabolites quantification
III.2.3 RNA extraction and gene expression analysis
III.2.4 RNA-Seq library construction and sequencing
III.2.5 Analysis of Illumina reads
III.3 Results and discussion
III.3.1 Heat treatment and berry characterization
III.3.2 Global response of berry transcriptome to elevated temperature
III.3.3 Identification of significantly altered transcripts
III.3.4 Anthocyanins and tannins content in CS berries
III.3.5 3SH precursors content and gene expressions in their pathway in berries .
III.4 Conclusion
Chapter IV: Effect of moderately elevated temperature on 2-methoxy-3-isobutylpyrazine in berries of Cabernet Sauvignon and Sauvignon Blanc
IV.1 Introduction
IV.2 Materials and methods
IV.2.1 Site and vines
IV.2.2 Heating system
IV.2.3 Extraction and analysis of IBMP
IV.2.4 RNA extraction and gene expression analysis
IV.2.5 Statistical analysis
IV.3 Results
IV.3.1 Heating system performance and grape berry response
IV.3.2 IBMP content in grape berries and VviOMT expressions
IV.4 Discussion
IV.5 Conclusion
Chapter V: Effect of moderately elevated temperature on free amino acids, carotenoids and C13-Norisoprenoids in berries of Cabernet Sauvignon in Barossa Valley
V.1 Introduction
V.2 Material and methods
V.2.1 Site and vines
V.2.2 Heating system and measurements
V.2.3 Total soluble solids, titratable acidity and pH measurement
V.2.4 Extraction and analysis of free amino acids
V.2.5 Extraction and analysis of carotenoids
V.2.6 Extraction and analysis of total C13-norisoprenoids
V.3 Results
V.3.1 Heating system performance
V.3.2 Response of technical maturity to elevated temperature
V.3.3 Developmental changes of amino acid concentration in response to elevated temperature
V.3.4 Developmental changes of carotenoids in response to elevated temperature
V.3.5 Developmental changes of C13-norisoprenoids in response to elevated temperature
V.3.6 PCA analysis
V.4 Discussion
V.4.1 Global warming context and heating system performance
V.4.2 Response of technical maturity
V.4.3 Amino acid response
V.4.4 Carotenoids and β-damascenone response
V.5 Conclusion
Chapter VI：General conclusions and perspectives
References