Inés de Rosas’s research while affiliated with National University of Cuyo and other places

Climate is determinant for grapevine geographical distribution, berry attributes, and wine quality. Due to climate change, a 2–4 °C increase in mean diurnal temperature is predicted by the end of the century for the most important Argentine viticulture region. We hypothesize that such temperature increase will affect color intensity and other quality attributes of red grapes and wines. The present study investigated the effect of high temperature (HT) on anthocyanin concentration and composition, pH, and resveratrol and solids content in berries of three major wine-producing varieties during fruit ripening in two seasons. To this end, a structure that increased mean diurnal temperature by 1.5–2.0 °C at berry sites, compared to Control (C) plants grown without such structure, was implemented in field grown vineyards of Malbec, Merlot, and Pinot Noir. Results revealed a cultivar-dependent response to HT conditions, with Malbec and Pinot Noir berries exhibiting significant decreases in total anthocyanin concentration (TAC) at veraison and harvest, respectively, while Merlot maintained an unaffected pigment content under HT. The decrease in TAC was associated with reduced levels of delphinidin, cyanidin, petunidin, peonidin, and malvidin glycosides, and increased ratios of acylated (AA)/non-acylated anthocyanins (NAA), suggesting pigment acylation as a possible stress-response mechanism for attenuating HT negative effects. Under HT, Pinot Noir, which does not produce AA, was the only cultivar with lower TAC at harvest (p < 0.05). pH, resveratrol, and solids content were not affected by HT. Our results predict high, medium, and low plasticity with regard to color quality attributes for Malbec, Merlot, and Pinot Noir, respectively, in the context of climate change.

Regarding nutrition, the new trend of consumption includes vegetables and fruits in the diet and concludes that new preference is to natural foods. Red grape berries constitute a great candidate to this target because of their high phenolic content, including anthocyanins which play a major role in their nutraceutical properties. Anthocyanins are responsible for many of the red-orange to blue-violet colors present in plant tissues. These compounds are excellent antioxidants because they are easily oxidized under stress circumstances and thus contribute to the fruits and vegetables protective effect regarding degenerative and chronic diseases Anthocyanins are synthesized via the phenylpropanoid pathway and their biosynthesis is regulated not only genetically but also physiologically. They are naturally produced by plants in response to biotic and abiotic stresses. There are five common anthocyanins in grapevine: cyanidin, peonidin, delphinidin, petunidin and malvidin. Their accumulation varies with the cultivar, the environmental conditions, especially light intensity and temperature, plant growth regulators and vineyard management practices. Climate change may affect the metabolic composition of grapevine such as anthocyanins content of grape berry and so the final wine quality. The evidence linking consumption of anthocyanins from the diet to beneficial human health outcomes has been presented over multiple experimental platforms and disease targets. When superior animals consume these functional foods or wine, the anthocyanins are absorbed in the digestive tract. It has been shown that the possible transporter of anthocyanins is associated to a bilitranslocase in the gastric epithelium. Due to their many benefits to human health, anthocyanins should be present in all human diets.

Malbec and Bonarda are the two most widely cultivated grape varieties in Argentina, and their derived red wines are recognized worldwide, being their intense color a major quality trait. The temperature during fruit ripening conditions berries color intensity. In the main viticulture region of Malbec and Bonarda a 2–3 °C increase in temperature has been predicted for the upcoming years as consequence of the global climate change. In the present study, this predicted temperature raise was simulated under field-crop conditions, and its effect on anthocyanin pigmentation in berries of Malbec and Bonarda was monitored by HPLC analysis throughout the ripening process, in two growing seasons. Additionally, expression levels of regulatory (MYBA1 and MYB4) and structural (UFGT and Vv3AT) anthocyanin genes were monitored in Malbec berry skins. Although cultivar-dependent time-course variation was observed for total anthocyanin content, in general, the berries of both cultivars grown under high temperature (HT) conditions had significantly lower total anthocyanins (∼28–41% reduction), and a higher proportion of acylated anthocyanins, than their respective controls. Expression of MYBA1 and UFGT, but not MYB4, was correlated with anthocyanin pigmentation at half ripening and harvest, whereas overexpression of the acyltransferase gene Vv3AT was associated with higher anthocyanin acylation in HT berries. These results suggest that color development and pigment modifications in Malbec berries under HT are regulated at transcriptional level by MYBA1, UFGT, and Vv3AT genes. These data contribute to the general understanding on the effect of high temperatures on anthocyanin biochemistry and genetic regulation, and may have direct implications in the production of high-quality wines from Malbec and Bonarda.

We evaluated the effects of Syrah red wine treated with salicylic acid (RW SA) and its control red wine (RW) on metabolic parameters, systolic blood pressure and adipose tissue insulin signaling in high-fructose (F) fed rats. Grape treated with SA increased the anthocyanin (ANTs) levels in RW. F induced increased systolic blood pressure, dislipidemia and insulin resistance (HOMA:IR). F rats treated with RW significantly prevented these alterations while RW SA partially attenuated triglycerides levels and HOMA:IR without modifications in HDL cholesterol levels. F impaired the adipose tissue response to insulin. Supplementation with RW and RW SA partially attenuated these alterations. Rats supplemented with RW SA had lesser beneficial effects on metabolic alterations than control RW, while both RW and RW SA attenuated altered adipose response to insulin. More studies are necessary to deeply evaluate the effect on SA-induced RW rich in ANTs levels on metabolic alterations associated to MetS.

The predicted increase of temperature by effect of climatic change (1.5 °C to 4.5 °C), will affect some berry components. Anthocyanins and flavonols concentration are responsible of wine color. The level of anthocyanin is affected by light intensity, temperature, sugars, growth regulators and vineyard management. Abscisic acid (ABA) increases the synthesis of anthocyanin in grape. The object of study was to evaluate the effect of different temperature in berries in vitro, of two cultivars combined with ABA treatments. The treatments were control (C, water) and ABA treatment (1,000 ppm) and temperature: 25, 33 and 40 ºC. In Cabernet Sauvignon, 25 and 33 ºC did not affect anthocyanin total concentration but 40 °C produced a 30% decrease in anthocyanin. ABA treatment increased anthocyanin vs. C at 25 and 33 ºC, mainly due to glucosylated forms. But ABA + 40 ºC showed a 44-60% decrease in all anthocyanins forms compounds. Response of Malbec to the highest temperature (40 ºC), at the end of ripening, was different; higher temperature produced only slight decrease of total anthocyanins concentration (decrease of 7%). Combination of temperature + ABA at 20 °C and 33 ºC increased anthocyanin. But ABA + 40 ºC decreased glucosylated and cumarylated forms of anthocyanin.