| Issue |
BIO Web Conf.
Volume 13, 2019
CO.NA.VI. 2018 - 7° Convegno Nazionale di Viticoltura
|
|
|---|---|---|
| Article Number | 03005 | |
| Number of page(s) | 6 | |
| Section | Physiology and Eco-physiology | |
| DOI | https://doi.org/10.1051/bioconf/20191303005 | |
| Published online | 01 April 2019 | |
Biochemical and molecular effects of yeast extract applications on anthocyanin accumulation in cv. Sangiovese.
1
Department of Agricultural and Food Sciences DISTAL – University of Bologna,
Viale Fanin 44,
Bologna, Italy
2
Lallemand Italia, Via Rossini 14/B 37060 Castel D’Azzano (VR), Italy
* Corresponding author: ilaria.filippetti@unibo.it
The effect of biotic and abiotic elicitors on the secondary metabolism in grapevine is gaining a lot of interest, as it has been shown that they can increase the accumulation of phenolic compounds and anthocyanins in particular. The aim of this research was to verify the biochemical and molecular effects of the application of LalVigne™ MATURE (Lallemand, St. Simon, France), 100% inactivated natural yeast (Saccharomyces cerevisiae) on the anthocyanin accumulation in potted plants of Sangiovese. In both years, LVM plants did not differ from C in technological ripening at harvest. A significant increase in anthocyanin concentration and the expression of genes involved in their biosynthesis was found in 2016 in LVM grapes compared to C, while in 2017, a year with extremely warm temperatures, the anthocyanins of C and LVM were comparable, despite a slight increase in LVM after the second treatment.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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