terclim by ICS banner
IVES 9 IVES Conference Series 9 Improving shelf life of viticulture-relevant biocontrol and biostimulant microbes using CITROFOL® AI as liquid carrier

Improving shelf life of viticulture-relevant biocontrol and biostimulant microbes using CITROFOL® AI as liquid carrier

Abstract

Bacillus velezensis and Trichoderma harzianum are relevant microorganisms used in viticulture as biocontrol agents against pathogens of trunk (e.g. Phaeoacremonium minimum), leaves (e.g. Plasmopara viticola) or fruit (e.g. Botrytis cinerea), or as biostimulants, improving the resilience of plants against biotic or abiotic stressors through different direct and non-direct interactions.
In this biotechnological approach, formulation plays a crucial role.  Controlling water activity in the product, thus stabilising microbial viability is key to ensuring effective application.  We present the benefits of the citrate ester CITROFOL® AI (triethyl citrate) as a novel bio-based carrier liquid in microbial formulations. CITROFOL® AI is safe for humans and the environment, thus offering a promising base for sustainable treatments in viticulture.
Commercial products containing B. velezensis and T. harzianum formulated as wettable powders (WP) or suspension concentrates (SC) were used for viability tests and compared with the same microorganisms prepared as dispersion concentrates (DC) 1:10 ration in CITROFOL® AI. The formulations were subjected to a demanding storage test at 40°C for 24 weeks. Microbial viability was monitored by plate counting periodically.
B. velezensis showed a high overall robustness during storage. However, comparing liquid products, the cell viability in the SC formulation declined by approximately one order of magnitude more than in the DC formulation in CITROFOL® AI. T. harzianum generally was highly susceptible during storage. However, the cell viability after 24 weeks was two orders of magnitude higher when formulated as DC in CITROFOL® AI compared to the WP. Thus, CITROFOL® AI improved the shelf life of both microorganisms tested.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Teresa Berninger1, Carolin Stern1, Victoria Sevillano, Óscar González-López2*

1 Jungbunzlauer Ladenburg GmbH
2 University of La Rioja, Department of Food and Agriculture

Contact the author*

Keywords

Formulation, Viticulture, Citrate ester, Biocontrol, Biostimulant

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Can varietal ‘apricot’ aroma of Viognier wine be controlled with clonal selection and harvest timing?

Recent wine-like reconstitution sensory studies confirmed that several monoterpenes were the key aroma compounds in the perception of an ‘apricot’ aroma attribute in Viognier wine.

Read More

MODELLING THE AGEING POTENTIAL OF SYRAH RED WINES BY ACCELERATED AGEING TESTS: INFLUENCE OF ANTIOXIDANT ASSAYS AND PHENOLIC COMPOSITION

Red wine ageing is an important step in the red wine evolution and impacts its chemical and sensory characteristics through many chemicals and physico-chemical reactions. The kinetics of these evolutions depend on the wine studied and influence the wine ageing potential. Generally, high quality red wines require a longer period of bottle ageing before consumption¹. The ageing potential is an impor-tant parameter for wine quality and is related to the capacity of a wine to undergo oxidation over time². Phenolic compounds which are ones of the main substrates for oxidation can then potentially modulate ageing potential³.

Read More

PHOTO OXIDATION OF LUGANA WINES: INFLUENCE OF YEASTS AND RESIDUAL NITROGEN ON VSCS PROFILE

Lugana wines are made from Turbiana grapes. In recent times, many white and rosé wines are bottled and stored in flint glass bottles because of commercial appeal. However, this practice could worsen the aroma profile of the wine, especially as regards the development of volatile sulfur compounds (VSCs). This study aims to investigate the consequences of exposure to light in flint bottles on VSCs profile of Lugana wines fermented with two different yeasts and with different post-fermentation residual nitrogen.

Read More

Assessing reserve nitrogen at dormancy for predicting spring nitrogen status in Chardonnay grapevines

Nitrogen (N) supply strongly influences vine productivity and berry composition, matching availability and uptake requirements of vines during the growing season is essential to optimize vine nutrition. The nutritional status of grapevines is commonly assessed by the determination of petiole nutrient concentrations at flowering. The reserve N could also be an earlier indicator for grapevine N status, this work aimed to assess how the petiole levels relate to these perennial N reserves.

Read More

How to improve the success of dead vine replacement: insights into the impacts of young plant‘s environment 

Grapevine faces multiple biotic and/or abiotic stresses, which are interrelated. Depending on their incidence, they can have a negative impact on the development and production of the plant, but also on its longevity, leading to vine dieback. One of the consequences of vine dieback on production is the increased replacement rate of dead or missing vines within a parcel.

Read More