Aroma accumulation trends during berry development and selection of grape aroma candidate genes suitable for functional characterization

The technological potential of a grape variety depends on some compounds derived from secondary metabolism, such as flavanoids and flavour compounds, which in turn may undergo modification during grape must fermentation and wine ageing, determining the organolectic parameters used to define wine quality. Grape flavour management in the vineyard requires knowledge of the derivation of individual flavour and aroma characteristics and the effects that different concentrations and interactions between these compounds have on flavour potential. But, although hundreds of secondary metabolites that potentially contribute to wine flavour have been detected in grapes, knowledge of the biosynthesis of these compounds and the effects of growth conditions on their accumulation is not well understood. The aim of this research is the discovery of candidate genes thought to contribute to the volatile profiles of grapes by an analysis of correlations between flavour compound concentration and gene expression levels in flowers and during berry development of ‘Aleatico’, ‘Moscato bianco’ and ‘Sangiovese’ grapevine varieties cultivated in Tuscany