terclim by ICS banner
IVES 9 IVES Conference Series 9 Response to powdery and downy mildew of varieties with disease resistance genes (PIWI)

Response to powdery and downy mildew of varieties with disease resistance genes (PIWI)

Abstract

Erysiphe necator and Plasmopara viticola are the causal agents of powdery and downy mildew on grapevines, leading to significant economic losses. Numerous chemical treatments are applied to control these diseases, leading to environmental problems and the appearance of resistance to these products. Therefore, the study of new strategies to achieve the objectives of sustainable development is a priority. In this sense, the use of new varieties resistant to these diseases may be an option of interest. The objective of this work was to analyze the degree of resistance of 9 varieties with downy mildew resistance genes (Rpv3 and/or Rpv12), four of which also carry a powdery mildew resistance gene (Ren 1) by in vitro inoculation assays. Young leaves previously sterilized were inoculated with a vacuum tower. Fungal development was evaluated on a scale from 1 to 5, seven and 14 days after inoculation. At 7 days, mycelium growth, without development of conidiophores, was observed in all varieties, with Eidos having the highest incidence. At 14 days, none of the varieties reached a scale of 4, except Mazuelo (used as standard). The highest incidence was recorded in the Volos variety. Preliminary trials on downy mildew also showed differences in resistance to attack by P. viticola, with Kretos having the highest incidence of the disease, but further trials will be conducted to validate these data. These results reveal that these varieties may be an alternative in order to reduce the number of spray applications to control the fungus.

 

Acknowledgments: This work has been funded by the Government of La Rioja, (Fortalece 2021/08). Support from the staff at CIDA and the Plant Resources service of the ICVV is gratefully acknowledged.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

M. Mar Hernández*, Sara I. Blanco–González, Cristina M. Menéndez

Instituto de Ciencias de la Vid y el Vino (ICVV (UR-GR-CSIC)), Finca La Grajera, Carretera de Burgos km 6, 26007, Logroño, La Rioja, Spain

Contact the author*

Keywords

PIWI, powdery mildew, downey mildew, sustainable viticulture, resistant varieties

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Influence of light exclusion on anthocyanin composition in ‘Cabernet sauvignon’

The aim of this study was to determine how artificial shading influenced berry development and anthocyanin accumulation in ‘Cabernet sauvignon’. Opaque polypropylene boxes were applied to grape bunches over three different developmental stages.

Read More

Organoleptic and analytical impacts of the color of glass of the bottles on Chasselas wine

This study was performed on Chasselas wine to assess the impact of exposure to wine light according to several glass color of bottles. The aim was to highlight any differences whether from an organoleptic or analytical point of view depending on the color. For this, four different shades were compared, dead leaf, green, cinnamon and transparent. A control, not treated with light, was also included in the study…

Read More

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

Read More

A vine physiology-based terroir study in the AOC-Lavaux region in Switzerland

Understanding how different pedoclimatic conditions interact with vine and berry physiology, and subsequently impact wine quality, is paramount for an good valorization of viticultural terroirs and can help to optimize mitigation strategies in the face of global warming

Read More

OPTIMIZATION OF EXTRACTION AND DEVELOPMENT OF AN LC-HRMS METHOD TO QUANTIFY GLUTATHIONE IN WHITE WINE LEES AND YEAST DERIVATIVES

Glutathione is a natural tripeptide composed of l-glutamate, l-cysteine and glycine, found in various foods and beverages. In particular, glutathione can be found in its reduced (GSH) or oxidized form (GSSG) in must, wine or yeasts¹. Numerous studies have highlighted the importance of GSH in wine quality and aging potential². During winemaking, especially during aging on lees, GSH helps prevent the harmful effects of oxidation on the aroma of the wine³. Nevertheless, the amounts of GSH/GSSG present in wine lees are often unknown and the choice of operating conditions (quantity of lees and aging time) remains empirical.

Read More