ArticleJournal of experimental botany2014
Metabolic effects of elevated temperature on organic acid degradation in ripening Vitis vinifera fruit.
Article in Journal of experimental botany, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 65 papers, 1 of them a synthesis that pooled it.
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Who cites it
65 citing papers in PubMed, 1 synthesis or guideline pooled it, 252 citations in OpenAlex.
- Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario-A Review.Frontiers in plant science · 2021Pooled it
- Exogenous Salicylic Acid Improves Fruit Yield and Quality ofCurrent issues in molecular biology · 2026Article
- Molecular orchestration of malate and citrate metabolism: regulatory networks governing organic acid dynamics and fruit quality attributes.Horticulture research · 2026Article
- Leveraging foundation models to dissect the genetic basis of cluster compactness and yield in grapevine.Scientific reports · 2025Article
- Exploring intra-varietal variation for complex traits in grapevine (Vitis vinifera L.).TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2025Article
- Toward understanding grapevine responses to climate change: a multi-stress and holistic approach.Journal of experimental botany · 2025Review
- Grapevine adaptation to cold and heat stress.Journal of experimental botany · 2025Review
- Comparative genomic analysis of 255Microbiology spectrum · 2025Article
- Allele-based modeling to predict phenological stages of grapevine hybrids under future climatic conditions.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2025Article
- Integrated analysis of metabolites and enzyme activities reveals the plasticity of central carbon metabolism in grape (Horticulture research · 2025Article
- Adaptation to Climate Change in Viticulture: The Role of Varietal Selection-A Review.Plants (Basel, Switzerland) · 2025Review
- Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of Cabernet Sauvignon wine.Food chemistry: X · 2024Article
- Genome-wide characterisation of HD-Zip transcription factors and functional analysis of PbHB24 during stone cell formation in Chinese white pear (Pyrus bretschneideri).BMC plant biology · 2024Article
- Influence of mixed and single infection of grapevine leafroll-associated viruses and viral load on berry quality.Tree physiology · 2024Article
- Combined application of melatonin andFrontiers in plant science · 2024Article
- Effects of Vine Water Status on Malate Metabolism and γ-Aminobutyric Acid (GABA) Pathway-Related Amino Acids in Marselan (Foods (Basel, Switzerland) · 2023Article
- The flavour of grape colour: anthocyanin content tunes aroma precursor composition by altering the berry microenvironment.Journal of experimental botany · 2023Article
- Impact of heat stress, water stress, and their combined effects on the metabolism and transcriptome of grape berries.Scientific reports · 2023Article
- Bunch microclimate influence amino acids and phenolic profiles of Pinot noir grape berries.Frontiers in plant science · 2023Article
- Grape Berry Responses to Sequential Flooding and Heatwave Events: A Physiological, Transcriptional, and Metabolic Overview.Plants (Basel, Switzerland) · 2022Article
5 more citing papers are in PubMed but not listed here.
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Authors and funding
5 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Berries of the cultivated grapevine Vitis vinifera are notably responsive to temperature, which can influence fruit quality and hence the future compatibility of varieties with their current growing regions. Organic acids represent a key component of fruit organoleptic quality and their content is significantly influenced by temperature. The objectives of this study were to (i) manipulate thermal regimes to realistically capture warming-driven reduction of malate content in Shiraz berries, and (ii) investigate the mechanisms behind temperature-sensitive malate loss and the potential downstream effects on berry metabolism. In the field we compared untreated controls at ambient temperature with longer and milder warming (2-4 °C differential for three weeks; Experiment 1) or shorter and more severe warming (4-6 °C differential for 11 days; Experiment 2). We complemented field trials with control (25/15 °C) and elevated (35/20 °C) day/night temperature controlled-environment trials using potted vines (Experiment 3). Elevating maximum temperatures (4-10 °C above controls) during pre-véraison stages led to higher malate content, particularly with warmer nights. Heating at véraison and ripening stages reduced malate content, consistent with effects typically seen in warm vintages. However, when minimum temperatures were also raised by 4-6 °C, malate content was not reduced, suggesting that the regulation of malate metabolism differs during the day and night. Increased NAD-dependent malic enzyme activity and decreased phosphoenolpyruvate carboxylase and pyruvate kinase activities, as well as the accumulation of various amino acids and γ-aminobutyric acid, suggest enhanced anaplerotic capacity of the TCA cycle and a need for coping with decreased cytosolic pH in heated fruit.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.