Understanding flavour development in interspecific hybrid grapes and wines

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As climate is changing worldwide, the need for adaptable cultivars capable to produce crops under various biotic and abiotic conditions is expending. However, the occurrence of certain quality traits such as diseases resistance and/or cold adaptation results in major changes in the biochemistry of fruit crops that may impact flavour development and, ultimately, affect fruit quality. Such disparities have been the main limitation to the expansion of interspecific hybrid grapes (IHG) in wine production, despite their suitability for low-pesticide and/or northern wine production. The biochemical differences between IHG and V. vinifera in regards of berry ripening, growing conditions, and wine production have been little studied. In this context, the long-term objective of our research program is to understand the impact of cold- and disease-resistance quality traits on the fruit biochemistry and flavour development in Vitis sp., and the relationships between the chemical composition of these fruits and the chemical composition of wine with regards to flavours compounds. In the next five years, we intent to pursue the following objectives: 1) Study the impact of growing temperature on the accumulation of metabolites (e.g., sugars, organic acids, plant hormones, volatile compounds) during berry ripening under greenhouse-controlled conditions; and 2) Identify and characterize grape-related compounds involved in the development of herbaceous aroma and other off-flavours in red wine with emphasis on potent odorants and new molecules. Our scientific approach will consist of targeted and untargeted metabolomics characterization of the fruit, on the comparison of IHG and V. vinifera varieties with respect to fruit biochemistry, and grapevine phenology and physiology under different abiotic conditions, and on the relationships between grape and wine chemistry. Cold injuries are the main limiting factor for wine production in many regions across Canada, and fungal diseases are perhaps the principal issue in viticulture worldwide. Understanding the multifaceted relationships determining fruit quality in cultivars adapted or not to challenging environments will provide valuable information for the development of innovative production methods that will strengthen the wine industry in Ontario, Nova Scotia and Quebec. Knowledge gained on the complex metabolisms related to cold- and disease-resistant traits will contribute to significantly improve varietal innovation in perennial fruit crops. This program will also offer an outstanding platform to train graduate and undergraduate students in viticulture, fruit biochemistry and wine science, in the French language, in Eastern Canada. With the ongoing expansion of the Nova Scotia wine industry, these HQP will be welcome professionals that will constitute a major benefit for the province's economy.