Abstract

Arbuscular mycorrhizal fungi (AMF) form symbiotic associations with most terrestrial plants, generating physiological and molecular changes that improve growth and plant fitness. Arbuscular mycorrhizae stimulate certain volatile compounds, such as terpenes, which have been related to defense against pathogens. These volatile compounds affect the aroma, which is important in agronomic crops where the organoleptic characteristics are relevant. In vine cultures, multiple factors can influence aromatic compounds. The set of factors that determine the characteristic aromas in the vine and, therefore, in the wine, are known as terroir. However, the effect of AMF on the composition of volatile terpenes in vine has not been studied. The concept of terroir by definition includes these microorganisms, but the role it plays still remains unknown. The objective of this work is to determine the effect of the AMF on volatile terpenes in Vitis vinifera. Cabernet Sauvignon plants obtained from in vitro culture were acclimatized in a greenhouse in sterilized peat and inoculated with Funneliformis mosseae. Measurements of volatile terpenes were performed on foliar tissue at 23 weeks. The results show that mycorrhizal plants have an increase of up to 185% of aroma-related terpenes in vines, such as nerol, citronerol, geraniol and β-ionone. This study demonstrates that mycorrhizal fungi influence volatile terpenes on vines, translocating their effect to foliar tissue, which could induce a change in the profile of volatile terpenes in the fruit.