terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Discovering the process of noble rot: fungal ecology of grape berries during the noble rot transformation in different vineyards of the Tokaj wine region

Discovering the process of noble rot: fungal ecology of grape berries during the noble rot transformation in different vineyards of the Tokaj wine region

Abstract

Botrytis cinerea, a well-known grapevine pathogen, has more than 1200 host plants causing grey rot in grapevine berries. However, it can also result in a desirable phenomenon called noble rot under specific microclimate conditions. An extraordinary demonstration of this natural process can be observed in the creation of aszú wines within Hungary’s Tokaj wine region. Beside B. cinerea other fungi and yeasts are involved in the secondary metabolic development of the grape berry which contributes to the sensory and analytical characterization of noble rot wines.  In our study, we generated DNA metabarcoding data from healthy, noble rot and grey rot berries [1] [2] in 3 different vineyards from the Tokaj wine region from Furmint cultivar. We analyzed the fungal microbiome of the collected samples and characterized the location by its microbial ecology. The results found in our study can be a basis of further studies regarding to their functional role in the noble rot process and contribution to wine parameters.

Acknowledgements: This work was financed by MEC_R 141145 and the NRDI fund – TKP2021-NKTA-16.  

References:

  1. Hegyi-Kaló, J. et al. (2020). Physico-chemical characteristics and culturable microbial communities of grape berries change strongly during noble rot development.Plants, 9(12), 1809.
  2. Otto, M. et. al. (2022). Botrytis cinerea expression profile and metabolism differs between noble and grey rot of grapes.Food Microbiology, 106, 104037., DOI: 10.1016/j.fm.2022.104037

DOI:

Publication date: October 10, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Hegyi-Kaló Júlia1, Otto Margot1, Hegyi Ádám István1,2, Geml József1,3, Geiger Adrienn1, Golen Richárd1, Cels Thomas1, Gomba-Tóth Adrienn1, Váczy Kálmán Zoltán1

1 Eszterházy Károly Catholic University, Food and Wine Research Institute 3300 Eger Leányka út 6. HUNGARY
2 Doctoral School of Environmental Sciences, Hungarian University of Agriculture and Life Sciences, 2100 Gödöllő, HUNGARY
3 ELKH-EKKE Lendület Environmental Microbiome Research Group, Eszterházy Károly Catholic University, 3300 Eger, HUNGARY

Contact the author*

Keywords

Noble rot, Aszú, Botrytis cinerea, Fungal metabarcoding, Phases of noble rot

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

The characterization of Vitis vinifera L cv. Cabernet sauvignon: the contribution of Ecklonia maxima seaweed extract

Biostimulants and biofertilizers are considered environmentally friendly and cost-effective alternatives to synthetic fertilizers, plant growth regulators and crop improvement products. Broadly, plant biostimulants are expected to improve nutrient use efficiency, tolerance to abiotic stress, quality traits and availability of nutrients in the soil or rhizosphere. Currently, seaweed extracts account for more than 33% of the total plant biostimulant market. Within this category, Ascophyllum nodosum (AN), is the most widely studied and applied in biostimulant formulations.

Read More

Chemical and microbiological evaluation of Ribeiro wines (NW Spain)

Wine produced under Designation of Origin (DOP) Ribeiro, the oldest DOP in Galicia (NW Spain), are elaborated using local grape cultivars, grown at the valleys of Miño, Avia and Arnoia rivers. The landscape formed by slopes and terraces and the peculiar climate of continental character, softened by the proximity of Atlantic Ocean, make it an area of excellent aptitude for vine cultivation. In addition, small-scale farming and the use of traditional techniques for vineyard management provide a great diversity to Ribeiro wines. This study presents the evaluation of red and white wines (bottled or bulk wines) from DOP Ribeiro, produced between years 2018-2022.

Read More

Application of an in vitro digestion model to study the bioaccessibility and the effect of the intestinal microbiota on the red wine proanthocyanidins 

Proanthocyanidins are important phenolic fraction for wine quality, contributing to astringency, bitterness and color. Their metabolism begins in the mouth and continues throughout the gastrointestinal tract; however, most of them are accumulated in the colon where are metabolized by the intestinal microbiota, giving rise to a whole series of phenolic acids that may have greater activity at physiological level than the precursors[1]. This study aimed to evaluate in vitro the bioaccessibility of proanthocyanidins in a red wine developed by Bodegas Pradorey, as well as to evaluate the potential effect of intestinal microbiota on polyphenols metabolism identifying and quantifying secondary metabolites.

Read More

Combined use of leaf removal and natural shading to delay grape ripening in Manto negro (Vitis vinifera L.) under deficit irrigation 

The increasingly frequent heat waves during grape ripening pose challenges for premium wine grape production. This makes the development of irrigation and canopy management techniques of great importance to maximize yield and grape quality. A field experiment was carried out during 2021 and 2022 using Manto negro wine grapes to study the effect of two irrigation strategies and different light exposure levels on grape quality.

Read More