terclim by ICS banner
IVES 9 IVES Conference Series 9 Volatile Organic Compound markers of Botrytis cinerea infection in artificially inoculated intact grape berries

Volatile Organic Compound markers of Botrytis cinerea infection in artificially inoculated intact grape berries

Abstract

The addition of partially dehydrated grapes to enrich must composition for producing complex dry/sweet wines represents a traditional practice in several regions of the world. However, the environmental conditions of dehydration chambers may facilitate the infection of Botrytis cinerea Pers. by promoting disease and provoking large grape losses. B. cinerea attack can induce alterations in the profile of volatile organic compounds (VOCs), which could be detected by sensors specifically trained to detect infection/disease-related compounds. These sensors could facilitate the early detection of the infection, consequently allowing to adjust some dehydration parameters. To deepen the understanding on alterations induced by B. cinerea on intact grape VOCs profile, berries from Sangiovese and Corvina cultivars were collected and analysed by SPME-GC-MS as such and following artificial inoculation with a spore suspension of B. cinerea (10 μl, 105 spores ml-1) or mock inoculation by using the same volume of sterile growth medium (control). Preliminary results have shown that high levels of a set of primary and secondary alcohols appeared to be emitted by inoculated berries. Some of these molecules are already reported as correlated with B. cinerea infection, while others are not mentioned as infection markers yet. Moreover, the dynamics of the emission of some of these compounds during the in vitro development of B. cinerea cultures have also been studied. Setting up sensors capable of detecting the identified volatile markers in the dehydration chambers represents an ambitious goal for reducing spoilage and grape losses via targeted interventions.

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Pietro Emilio Nepi1*, Claudia Pisuttu2, Cristina Nali2, Elige Salame1, Pietro Tonutti1, Stefano Brizzolara1

1Crop Science Research Center, Scuola Superiore Sant’Anna di Studi Universitari, Piazza Martiri della Libertà,33,56127, PISA, ITALY
2Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80,56124, PISA, ITALY.(Left-aligned, italic, Arial 9)

Contact the author*

Keywords

grape, grey mould, VOCs, sensors, sustainability

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Does foliar fertilization with Seaweed improve the productivity and quality of ‘Merlot’ grape must?

Developing technologies that help vines survive and produce in quantity and quality within current times is mandatory. In this sense, in the 2021/2022 agricultural harvest, the influence of the foliar application of seaweed – Laminaria japonica was studied, aiming at productivity and quality of the must in the ‘Merlot’ grape. In the city of “Santana do Livramento”, “Rio Grande do Sul” (RS), Brazil; in a 15-year-old commercial vineyard of ‘Merlot’ clone ENTAV-INRA® 347, grafted onto ‘SO4’ rootstock, the following treatments were applied on 6 occasions: No treatment (control) and; Foliar application of Laminaria japonica seaweed (commercial product: Exal (ALAS), 2 kg ha-1).

Effect of the addition of peptidic hydrolysates from grape pomace by-products to red wines in warm regions

High temperatures typical of warm climates cause the colour of red wines to become increasingly unstable over time.

Remote sensing and ground techniques, applied to the characterization of a new viticultural region at Pinto Bandeira, Brazil

The region of viticultural production near Pinto Bandeira, Brazil, is being studied to define typical characteristics of wines locally produced.

Unveiling the unknow aroma potential of Port wine fortification spirit taking advantage of the comprehensive two-dimensional gas chromatography

Port wine is a fortified wine exclusively produced in the Douro Appellation (Portugal) under very specific conditions resulting from natural and human factors. Its intrinsic aroma characteristics are modulated upon a network of factors, such as the terroir, varieties and winemaking procedures that include a wide set of steps, namely the fortification with grape spirit (ca. 77% v/v ethanol).

IMPACT OF GRAPE-ASSOCIATED MOLDS IN FRESH MUSHROOM AROMA PRODUCTION

Mycobiota encountered from vine to wine is a complex and diversified ecosystem that may impact grape quality at harvest and the sensorial properties of wines, thus leading to off-flavors [1-3]. Among known off-flavors in wine, fresh mushroom aroma (FMA) has been linked to some mold species, naturally pre-sent on grapes, producing specific volatile organic compounds (VOC) [4-5]. The most well-known are 1-octen-3-ol and 1-octen-3-one, although many other VOC are likely involved. To better understand the FMA defect, biotic and abiotic factors impacting growth kinetics and VOC production of selected fungal species in must media and on grapes were studied.