terclim by ICS banner
IVES 9 IVES Conference Series 9 Biotic interactions: case of grapevine cultivars – the fungal pathogen Neofusicoccum parvum – biocontrol agents 

Biotic interactions: case of grapevine cultivars – the fungal pathogen Neofusicoccum parvum – biocontrol agents 

Abstract

Grapevine is subject to multiple stresses, either biotic or abiotic, frequently in combination. These stresses may negatively impact the health status of plants and reduce yields. For biotic stress, grapevine is affected by numerous pest and diseases such as downy and powdery mildews, grey mold, black rot, grapevine fanleaf virus and trunk diseases (namely GTDs). The interaction between grapevine and pathogens is relatively complex and linked to various pathogenicity factors including cell-wall-degrading enzymes (especially CAZymes) and phytotoxic secondary metabolites, growth regulators, effectors proteins, and fungal viruses. In response to pathogen attacks, the grapevine is capable of inducing or inhibiting various pathways related to its traits of tolerance or susceptibility. These responses depend on both the pathogen genotype and the plant genotype. Similar behaviors have been described for the relationship between the plant and beneficial microorganisms. To illustrate these biotic interactions, the relationship between grapevine cultivars and a fungal pathogen associated to the Botryosphaeriaceae dieback, Neofusicoccum parvum, will first be described. Secondly, this interaction could itself be changed by the addition of biocontrol agents (bacteria, or fungi, or oomycetes), sole or in combination. Finally, this is a major challenge to determine the best balance between the vigor and health of the grapevine, the control of the pathogen attack and the damage caused, and the use of biocontrol agents.

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Florence Fontaine1*

1 Université de Reims Champagne-Ardenne, Unité de recherche Résistance Induite et Bioprotection des Plantes USC INRAE 1488, Chaire Maldive, 51100 Reims, France

Contact the author*

Keywords

biological control aspect, Botryosphaeriaceae species, fungal pathogen, plant tolerance, pathogenicity factors

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Merano Wine Festival 2020

IVES was a partner of the Merano Wine Festival (innovation section), a digital event held from 6 to 10 November 2020. During this festival participants attended scientific conferences on cutting-edge topics for the wine industry. Some of the topics covered have been selected from our journals

Influence of nitrogen supply on colorimetric parameters of Lugana wines

Color is one of the main qualitative parameters of a wine. As a matter of fact, immediately after having opened a bottle of wine, color, even before aroma and taste, is the first sensorial parameter to be evaluated by the consumer It can change according to various factors depending on the characteristics of the grapes or on the different production and storage processes.

Are dicysteinyl polysulfanes responsible for post-bottling release of hydrogen sulfide?

Hydrogen sulfide (H2S) has a significant impact on wine aroma attributes and wine quality when present at concentrations above its aroma threshold of 1.1 to 1.6 μg/L.

Climate regionalization of Uruguayan viticulture for ecological sustainability

Ecological sustainability refers to developing viticulture in adequate environmental conditions.

MONITOR SOME KEY PARAMETERS THROUGH THE IMPLEMENTATION OFCONTINUOUS CONTROL SYSTEMS OF THE MUST-WINE DURING MACERATION-FERMENTATION IN RED WINEMAKING TO MANAGE OPERATIONS IN “AUTOMATION”

This study is aimed to develop a complete tool for the winemaker with, complete and targeted “winemaking recipes” that can be adapted to criteria set by the winemaker, such as: grape variety, grape health status, degree of ripening, desired wine, redox status throughout the alcoholic fermentation.
To get such aim, specific sets of experiments using red grape juices from different varieties (Nebbiolo, Barbera, Pinot noir, etc.) collected at different technological and phenolic maturity points, will be held with “automatized 4.0 tanks” equipped with sensors for measuring: redox potential, dissolved oxygen, relative density, temperature, and color in order to collect a sufficient amount of data preparatory to the creation of operating models in the most widely winemaking situations in which the automatized 4.0 tanks “will be able to independently respond” with the right corrective actions (opening/closing aeration valve, execution/block pumping overs , etc.) if the key parameters exceed the limits of the recommended ranges set in the selected recipe.