WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 1 - WAC - Oral presentations 9 Ultrastructural and chemical analysis of berry skin from two Champagne grapes varieties and in relation to Botrytis cinerea susceptibility

Ultrastructural and chemical analysis of berry skin from two Champagne grapes varieties and in relation to Botrytis cinerea susceptibility

Abstract

Botrytis cinerea is a necrotrophic pathogen that causes one of the most serious diseases of the grapevine (Vitis vinifera), grey mold or Botrytis bunch rot. In Champagne, the Botrytis cinerea disease leads to considerable economic losses for winemakers and wines exhibit organoleptic defaults. The grapevine susceptibility increases with berry ripening, due to a loss of elasticity of the skin and an increase in its permeability. These processes may be related to the morphology of the grape berry skin and its chemical composition, in particular the amount and type of tannins, which provide a protective barrier against the fungus by inhibiting fungal enzymes that gives resistance against the pathogen.

This work investigated the ultrastructure of the grape skin and the amount and type of tannins throughout the berry development of the two main Champagne cultivars: Vitis vinifera cv. Pinot noir and Chardonnay in relation to in vitro susceptibility tests to Botrytis cinerea.

The comparative study between the two main grape cultivars of the Champagne region shows differences in the ultrastructure and composition of tannins, Chardonnay skins are characterized by an organized ultrastructure and elasticity of the cell wall related to a lower sensitivity to Botrytis cinerea. The type of tannins observed in Pinot noir skins is thicker and may contribute to cell wall rigidity and greater sensitivity to Botrytis cinerea.

DOI:

Publication date: June 9, 2022

Issue: WAC 2022

Type: Article

Authors

Marie André, Soizic Lacampagne, Audrey Barsacq, Etienne Gontier, Laurence Mercier, Laurence Gény-Denis, Diane Courot

Presenting author

Marie André – Unité mixte de recherche Œnologie, UMR 1366 Université de Bordeaux, INRAE, Bordeaux INP, ISVV, 33882, Villenave d’Ornon, France

Unité mixte de recherche Œnologie, UMR 1366 Université de Bordeaux, INRAE, Bordeaux INP, ISVV, 33882, Villenave d’Ornon, France | Bordeaux Imaging Center, Université de Bordeaux, UMS 3420, CNRS, INSERM, US 4, 33000 Bordeaux, France | MHCS, Epernay, France

Contact the author

Keywords

skin – ripening – tannins – ultrastructure – Champagne

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Role of climate on grape characteristics of “Moscato bianco” in Piemonte (Italy)

L’objectif de l’étude était de connaître le rôle du climat sur les aspects phénologiques du cépage « Moscato bianco » dans les différentes zones de production du vin Moscato d’Asti aocg en Piemonte (Italie) et ses effets sur l’époque de vendange. La représentation cartographique ( échelle 1 :25000) de exposition, altitude, climat, index

Read More

Effect of the winemaking technology on the phenolic compounds, foam parameters in sparklig wines

Contribution Sparkling wines elaborated following the traditional method undergo a second fermentation in closed bottles of base wines, followed by aging of wines with lees for at least 9 months. Most of the sparkling wines elaborated are white and rosé ones, although the production of red ones is highly increasing. One of the initial problems in red sparkling wine processing is to obtain suitable base wines that should have moderate alcohol content and astringency and adequate color intensity; which is difficult to obtain when grapes must be harvested at low phenolic and industrial maturity stage. The low phenolic maturity degree in the red grapes makes essential to choose an adequate winemaking methodology to obtain the base wines because the extracted polyphenols will vary according the winemaking technique: carbonic maceration or destemmed-crushed grapes.

Read More

Terroir effects on the response of Tempranillo grapevines to irrigation in four locations of Spain: grape and must composition

This work discusses the effects of soil and weather conditions on the grape composition of cv. Tempranillo in four different locations of Spain, during the 2008-2011 seasons.

Read More

Natural sparkling wine pétillant naturel: technological features and sensory profile

The article presents the results of a study on the technological features of producing sparkling wines of the Pétillant Naturel (Pet-Nat) type, made using the ancestral method from the Muscat Ottonel and Pinot Noir grape varieties.

Read More

A predictive model of spatial Eca variability in the vineyard to support the monitoring of plant status

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More