GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2019 9 Early detection project – make a GTD infection visible without disease symptoms

Early detection project – make a GTD infection visible without disease symptoms

Abstract

Context and purpose of the study ‐ The presence of grapevine trunk diseases (GTDs) related pathogens leads to severe economic losses in wine‐growing regions all over the world. GTDs cause foliar discoloration, stunted growth, decline, sectorial and/or central necrosis of the trunk wood, and dieback, while the quality and the quantity of the grapes and therefore the wine production is reduced. The disease management is challenging for vine‐growers since the responsible fungi colonize wood tissues (and are therefore inaccessible for conventional fungicides) and the related symptoms occur mostly after a long period of latency. The aims of this project were first to distinguish between healthy and infected plants before the symptoms appear and second to document the efficacy of BASF ´s Tessior®‐ System for wound protection under field conditions.

Material and methods ‐ Long term field trials were established between 2014 and 2015 in Germany, France, Greece, and Italy, where each year the pruning wounds are treated with Tessior®. In order to increase the infection pressure, some of the vineyards are artificially inoculated with spores of Phaeomoniellachlamydospora and Botryosphaeriaceae species. The presence of P. chlamydospora – a pathogen causing esca‐disease – and Botryosphaeriaceae species – causing Botryosphaeria dieback – in grapevines was determined with an optimized protocol. Samples were collected by drilling a 5 mm diameter hole in the spurs below a pruning wound which was closed then with a wound sealant. The wood chips were lyophilized and afterwards homogenized using TissueLyser II (Qiagen). Total genomic DNA was extracted from the grapevine samples and quantitative Real‐Time PCR using TaqMan probes was performed.

Results ‐ This protocol has been proved to be fast and accurate to quantify the DNA amount of GTDs related pathogens in grapevine wood. Furthermore, the efficacy of Tessior® wound protectant has been verified showing significant reduction of infection with P. chlamydospora and Botryosphaeriaceae species.

DOI:

Publication date: June 22, 2020

Issue: GiESCO 2019

Type: Article

Authors

Szabina LENGYEL (1), Randall E. GOLD (2), Jochen FISCHER (1), Alexander YEMELIN (1), Eckhard THINES (1), Annett KÜHN (2)

(1) Institut für Biotechnologie und Wirkstoff-Forschung gGmbH, Erwin-Schrödinger-Straße 56, D-67663 Kaiserslautern, Germany
(2) BASF SE, Agricultural Center, Speyerer Straße 2, D-67117 Limburgerhof, Germany

Contact the author

Keywords

Grapevine, Phaeomoniellachlamydospora, Botryosphaeriaceae, quantitative Real‐Time PCR, TaqMan, Tessior®

Tags

GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Impact of environmental conditions in vscs production during wine fermentation by Saccharomyces cerevisiae

The aroma of wine is one of the most important determinants of quality as it strongly influences the consumer’s acceptance or rejection. Among the thousands of molecules comprising the wine aroma, sulfur-containing compounds can be considered as a “double-edged sword”: some of them, deriving from varietal precursors provide fruity pleasant aromas, while other ones, produced by yeast metabolism are related to “unpleasant” aromas

Searching for the sweet spot: a focus on wine dealcoholization

It is well known that the vinification of grapes at full maturation can produce rich, full-bodied wines,
with intense and complex flavour profiles. However, the juice obtained from such grapes may have very
high sugar concentration, resulting in wines with an excessive concentration of ethanol. In addition, the decoupling between technological maturity and phenolic/aromatic one due to global warming, exacerbates this problem in some wine-growing regions. In parallel with the increase of the mean alcohol content of wines on the market, also the demand for reduced alcohol beverages has increased in recent years, mainly as a result of health and social concerns about the risks related to the consumption of alcohol.

Applications of Infrared Spectroscopy from laboratory to industry

The grape and wine industries have long sought rapid, reliable and cost-effective methods to screen and monitor all the stages of the winemaking process, which include grape ripening in the vineyard, harvest and grape reception at the weighbridge, the fermentation stage and the bottling of the final product.

The use of remote sensing for intra-block vineyard management

L’unité de gestion technique d’un vignoble est aujourd’hui la parcelle. Néanmoins, au sein d’une même parcelle, la variabilité de l’expression végétative et de la constitution des raisins à maturité, peut être grande, en particulier à cause d’une hétérogénéité du sol.

NOVEL BENZENETHIOLS WITH PHENOLS CAUSE ASHY, SMOKE FLAVOR PERCEPTION IN RED WINES

Smoke impacts on wines are becoming a worldwide problem; the size and severity of wildfires increasing due to influences from changing climates.¹ For over a century, wines have been known to have a unique issue of absorbing chemical compounds derived from wildfire smoke wherein the flavor of the subsequent wine becomes ashy, rubbery, campfire-like, and smoky.² The economic impacts of a smoke-impacted wine can last for years depending on the grape varietal, costing Oregon and Washington states in the United States over a billion dollars from the 2020 wildfires, as an example.³ While years of research have indicated elevated concentrations of smoke-related compounds, such as guaiacol and syringol, in wines after smoke events, unfortunately, replicating the sensory experience using smoke-associated phenols has not had much success.⁴