terclim by ICS banner
IVES 9 IVES Conference Series 9 HYBRID GRAPEVINE CV BACO BLANC, BETWEEN TRADITION AND MODERNISM: FOCUS ON ENDOGENOUS EUGENOL AS RESISTANCE FACTOR TO BOTRYTIS CINEREA

HYBRID GRAPEVINE CV BACO BLANC, BETWEEN TRADITION AND MODERNISM: FOCUS ON ENDOGENOUS EUGENOL AS RESISTANCE FACTOR TO BOTRYTIS CINEREA

Abstract

The well-known antifungal and antibiotic molecule, eugenol, is widely spread in various plants inclu-ding clove, basil and bay. It is also abundant in the hybrid grapevine cultivar (cv) Baco blanc (Vitis vinifera x Vitis riparia x Vitis labrusca), created by François Baco (19th century) in the Armagnac region. This study confirmed this cv as highly resistant to Botrytis cinerea by comparing fruit rot incidence and severity with two Vitis vinifera cultivars: Folle Blanche and Ugni Blanc. We have demonstrated the efficiency of eugenol in vitro, by further investigating the effect of small concentrations of eugenol, 3 to 4 ppm (corresponding to IC10), on B. cinerea. By comparing the two major modes of action (direct or volatile antibiosis), the vapour inhibiting effect of eugenol was more powerful. In the skin of Baco blanc berry, the total eugenol concentration reached a maximum at veraison, i.e. 1118 to 1478 μg/kg. Leaf removal in the bunch zone induced a significant increase of 32 % in eugenol at veraison, which was also associated with a significant decrease in B. cinerea infection in the vineyard. Eugenol, as a natural endogenous molecule of Baco blanc, is therefore an inducible compound. Very interestingly, in terms of fruit ontogenic resistance, a significant negative correlation was established between the technological maturity of berries and the total eugenol content in the berry skin. This correlation was observed on 3 plots and confirmed over several years (2021 and 2022): it therefore appears to be intrinsic to the biology of cv Baco blanc. Moreover, the temporal study of two forms of eugenol tends to hypothesise the effectiveness against B. cinerea of precursor forms of eugenol. Such bound forms are structures which are currently being researched in our laboratory. For all these reasons, eugenol appears to be a biochemical marker of ontogenic resistance in Baco blanc and presumably an important resistance factor in this old cv of renewed interest.

 

1. Franc, C., Riquier, L., Hastoy, X., Monsant, C., Noiville, P., Pelonnier-Magimel, E., Marchand-Marion, S., Tempère, S., Ségur., M. C., De Revel, G. (2023). Highlighting the varietal origin of eugenol in Armagnac wine spirit from Baco blanc, a hybrid grape variety. Food Chemistry (submitted)
2. Baco, F. (1925). Précis complet de viticulture moderne et de vinification : Mes meilleures vignes hybrides franco-americaines : leurs principaux caractères : les meilleurs moyens pour les multiplier, les planter, les tailler, les cultiver, les vinifier (Imprimeries Gounouilhou).
3. Kamatou, G. P., Vermaak, I., & Viljoen, A. M. (2012). Eugenol—From the Remote Maluku Islands to the International Market Place : A Review of a Remarkable and Versatile Molecule. Molecules, 17(6), 6953-6981. https://doi.org/10.3390/mole-cules17066953 
4. Olea, A., Bravo, A., Martínez, R., Thomas, M., Sedan, C., Espinoza, L., Zambrano, E., Carvajal, D., Silva-Moreno, E., & Carrasco, H. (2019). Antifungal Activity of Eugenol Derivatives against Botrytis Cinerea. Molecules, 24(7), 1239. https://doi. org/10.3390/molecules24071239 
5. Paňitrur-De La Fuente, C., Valdés-Gómez, H., Roudet, J., Acevedo-Opazo, C., Verdugo-Vásquez, N., Araya-Alman, M., Lolas, M., Moreno, Y., & Fermaud, M. (2018). Classification of winegrape cultivars in Chile and France according to their susceptibility to Botrytis cinerea related to fruit maturity : Susceptibility of winegrape cultivars to Botrytis cinerea. Australian Journal of Grape and Wine Research, 24(2), 145-157. https://doi.org/10.1111/ajgw.12315

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Xavier Hastoy1, Anaïs Poirier2, Céline Franc1, Laurent Riquier1, Marie-Claude Ségur3, Gilles de Revel1 and Marc Fermaud3

1. Université de Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, ŒNO, ISVV, F-33140 Villenave d’Ornon, France
2. INRAE, UMR SAVE, Bordeaux Science Agro, ISVV, F-33882, Villenave d’Ornon, France
3. Bureau National Interprofessionel de l’Armagnac, F-32800 Eauze

Contact the author*

Keywords

ontogeny, inducibility, resistant hybrid vine, phenylpropanoids

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

SUB-CRITICAL WATER: AN ORIGINAL PROCESS TO EXTRACT ANTIOXIDANTS COMPOUNDS OF WINE LEES

Wine lees are quantitatively the second most important wine by-product after grape stems and marc [1]. In order to recycle, distilleries recovered ethanol and tartaric acid contained in wine lees but yeast biomass is often unused. It has already been demonstrated that this yeast biomass could be upcycled to produce yeast extracts of interest for wine chemical stabilization [2]. In addition, it is well known that lees, during aging, release compounds that preserve wine from oxidation.

Read More

EFFECTS OF BIODYNAMIC VINEYARD MANAGEMENT ON GRAPE RIPENING MECHANISMS

Biodynamic agriculture, founded in 1924 by Rudolph Steiner, is a form of organic agriculture. Through a holistic approach, biodynamic agriculture seeks to preserve the diversity of agriculture and the existing interactions between the mineral world and the different components of the organic world. Biodynamic grape production involves the use of composts, herbal teas and mineral preparations such as 500, 501 and CBMT.
Several scientific studies have provided evidence on the effects of biodynamic farming on the soil, the plant and the wine. Numerous empirical opinions of wine growers support the existence of differences brought by such a management.

Read More

AGEING REVEALS THE TERROIR OF AGED RED BORDEAUX WINES REGARDLESS OF THE VINTAGES! TARGETED APPROACH USING ODOROUS COMPOUNDS LEVELS INCLUDING TERPENES AND C13 NORISOPRENOIDS

The chemistry of wine is notably complex and is modified by ageing of the bottles. The composition of wines is the result of vine production (under the influence of vintage, climate and soils); yeast production (under the influence of juice composition and fermentation management); lactic bacteria production (under the influence of young wine composition and malolactic fermentation management); and of the ageing process either in vats, barrels or bottles or both. The composition is linked to the quality perceived by consumers but also to their origin, sometimes associated to the “terroir” concept.

Read More

ANTI-TRANSPIRANT MODULATION OF GRAPE RIPENING: EFFECTS ON MERLOT VINE DEVELOPMENT AND ROSÉ WINE PHENOLIC AND AROMATIC PROFILES

Climate changes are impacting viticultural regions throughout the world with temperature increases being most prevalent.1 These changes will not only impact the regions capable of growing grapes, but also
the grapes that can be grown.2 As temperatures rise the growing degree days increase and with it the sugar accumulation within the berries and subsequent alcohol levels in wine. Consequently, viticultural
practices need to be examined to decrease the levels of sugars.

Read More

NEW METHOD FOR THE QUANTIFICATION OF CONDENSED TANNINS AND OTHER WINE PHENOLIC COMPOUNDS USING THE AUTOMATED BIOSYSTEMS SPICA ANALIZER

Wine phenolic compounds are important secondary metabolites in enology due to their antioxidant and nutraceutical properties, and their role in the development of color, taste, and protection of wine from oxidation and spoilage. Tannins are valuable phenolic compounds that contribute significantly to these wine properties, especially in mouthfeel characteristics; however, tannin determination remains a significant challenge, with manual and time-consuming methods or complex methodologies. The purpose of this study is to propose a novel method for quantifying condensed tannins in finished wine products.

Read More