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…

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

Read More

PESTICIDE RESIDUES IN THE VINEYARD ENVIRONMENTS: VINE LEAVES, GRAPE BERRIES, WINES, HONEYBEES AND ASIAN HORNETS

Synthetic pesticides are widely used in viticulture to ensure steady harvest quality and quantity. Fungicides are primarily used to control grapevine diseases but insecticides and herbicides are likewise used. Pesticide residues in viticultural areas currently represent a strong societal concern, but may also affect different trophic chains in such areas. In this project we wish to analyse honeybees collected from hives placed in different vineyards, their natural predator (the invasive hornet Vespa velutina), as well as the honey, grape berries, and wines produced.

Read More

HYDROXYTYROSOL PRODUCTION BY DIFFERENT YEAST STRAINS: SACCHAROMYCES AND NON-SACCHAROMYCES AND THE RELATION WITH THE NITROGEN CONSUMPTION

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.

Read More

WINE WITHOUT ADDED SO₂: OXYGEN IMPACT AND EVOLUTION ON THE POLYPHENOLIC COMPOSITION DURING RED WINE AGING

SO₂ play a major role in the stability and wine during storage. Nowadays, the reduction of chemical input during red winemaking and especially the removing SO₂ is a growing expectation from the consumers. Winemaking without SO₂ is a big challenge for the winemakers since the lack of SO₂ affects directly the wine chemical evolution such as the phenolic compounds as well as its microbiological stability.

Read More

BORDEAUX RED WINES WITHOUT ADDED SULFITES SPECIFICITIES: COMPOSITIONAL AND SENSORY APPROACHES TOWARDS HIGHLIGHTING AND EXPLAI-NING THEIR SPECIFIC FRUITINESS AND COOLNESS

With the development of naturality expectations, wines produced without any addition of sulfur dioxide (SO₂) become very popular for consumers and such wines are increasingly present on the market. Recent studies also showed that Bordeaux red wines without added SO₂ could be differentiated from a sensory point of view from similar wines produced with SO₂¹. Thus, the aim of the current study was to characterize from a sensory point of view, specific aromas of wines without added SO₂ and to identify compounds involved.

Read More