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…

IMPACT OF ACIDIFICATION AT BOTTLING BY FUMARIC ACID ON RED WINE AFTER 2 YEARS

Global warming is responsible for a lack of organic acid in grape berries, leading to wines with higher pH and lower titrable acidity. The chemical, microbiological and organoleptic equilibriums are impacted by this change of organic acid concentration. It is common practice to acidify the wine in order to prevent these imbalances that can lead to wine defects and early spoilage. Tartaric acid (TA) is most commonly used by winemaker for wine acidification purposes. Fumaric acid (FA), which is authorized by the OIV in its member states for the inhibition of malolactic fermentation, could also be used as a potential acidification candidate since it has a better acidifying power than tartaric acid.

Read More

MAPPING OF GAS-PHASE CO₂ IN THE HEADSPACE OF CHAMPAGNE GLASSES BY USING AN INFRARED LASER SENSOR UNDER STATIC TASTING CONDITIONS

From the chemical angle, Champagne wines are complex hydro-alcoholic mixtures supersaturated with dissolved carbon dioxide (CO₂). During the pouring process and throughout the several minutes of tasting, the headspace of a champagne glass is progressively invaded by many chemical species, including gas-phase CO₂ in large majority. CO₂ bubbles nucleated in the glass and collapsing at the champagne surface act indeed as a continuous paternoster lift for aromas throughout champagne or sparkling wine tasting [1]. Nevertheless, inhaling a gas space with a concentration of gaseous CO₂ close to 30% and higher triggers a very unpleasant tingling sensation, the so-called “carbonic bite”, which might completely perturb the perception of the wine’s bouquet.

Read More

WHICH TERROIR-RELATED FACTORS INFLUENCE THE MOST VOLATILE COMPOUND PRODUCTION IN COGNAC BASE WINE?

Cognac is a famous spirit produced in southwest France in the region of the eponymous town from wines mainly from Vitis vinifera cv. Ugni blanc. This variety gives very acidic and poorly aromatic base wines for distillation which are produced according to a very specific procedure. Grapes are picked at low sugar concentrations ranging 13-21 °Brix and musts with high turbidity (>500 NTU) are fermented without sulphite addition [1]. Fermentative aromas, as esters and higher alcohols, are currently the main quality markers considered in Cognac spirits.

Read More

CONVOLUTIONAL NEURAL NETWORK TO PREDICT GENETIC GROUP AND SULFUR TOLERANCE OF BRETTANOMYCES BRUXELLENSIS

[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

RED WINE AGING WITHOUT SO₂: WHAT IMPACT ON MICROBIAL COMMUNITY?

Nowadays, the use of food preservatives is controversial, SO2 being no exception. Microbial communities have been particularly studied during the prefermentary and fermentation stages in a context of without added SO2. However, microbial risks associated with SO2 reduction or absence, particularly during the wine aging process, have so far been little studied. The microbiological control of wine aging is a key issue for winemakers wishing to produce wines without added SO2. The aim of the present study is to evaluate the impact of different wine aging strategies according to the addition or not of SO2 on the microbiological population levels and diversity.

Read More