Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Grapevine diversity and viticultural practices for sustainable grape growing 9 Development of a new indicator of grape skin ripening in relation to Botrytis cinerea susceptibility

Development of a new indicator of grape skin ripening in relation to Botrytis cinerea susceptibility

Abstract

The bunch rot induced by Botrytis cinerea is an important disease of grapevine that causes a diminution of grape quality and a considerable yield loss leading to an economic loss. Currently, the most common methods to control this rot are canopy management and the use of fungicides, which has harmful effect on the environment and human health .The main grape barrier against pathogen remains grape skin, the resistance includes many factors which can be physical, biochemical or anatomical. Therefore, a new indicator based on these parameters of grape skin needs to be developed to evaluate the rot sensitivity and reduce the use of fungicides in vineyards. During ripening, B. cinerea sensitivity increases due to a loss of skin elasticity and an increase of grape skin porosity. These modifications are the result of different enzymatic activities (pectin methyl esterase (PME), polygalacturonase (PG), xyloglucan endotransglucosylase (XET)) that degrade the skin parietal polysaccharides. A combined physical and biochemical approach was developed to evaluate the Botrytis cinerea susceptibility of three Champagne varieties: Vitis vinifera cv. Pinot noir, Meunier and Chardonnay. Our results show that the skin ripening process differs between varieties and that our indicators (skin thickness, water availability, activity and gene expression of PME, PG and XET) can be used to describe the evolution of skin ripening profile for each cultivar and to explain the different susceptibility between three cultivars.

DOI:

Publication date: September 2, 2021

Issue: Macrowine 2021

Type: Article

Authors

Marie Andre

Unité de Recherche Œnologie, EA 457n USC 1366 INRAE, Université de Bordeaux, ISVV, 33882, Villenave d’Ornon, France MHCS, Epernay, France,Audrey BARSACQ, Unité de Recherche Œnologie, EA 457n USC 1366 INRAE, Université de Bordeaux, ISVV, 33882, Villenave d’Ornon, France Baptiste VAN GYSEL, MHCS, Epernay, France Diane COUROT, MHCS, Epernay, France Laurence MERCIER, MHCS, Epernay, France Laurence GENY-DENIS, Unité de Recherche Œnologie, EA 457n USC 1366 INRAE, Université de Bordeaux, ISVV, 33882, Villenave d’Ornon, France

Contact the author

Keywords

grape skin, Botrytis cinerea, thickness, champagne

Citation

Related articles…

Mapping intra-plot topsoil diversity of Burgundy vineyards (Aloxe-Corton, France) from very high spatial resolution (VHSR) images

In this work, we present a method based on very high spatial resolution (VHSR) aerial images acquired in the visible domain and that map soil surface diversity at the hillslope

Read More

Potential of native Uruguayan yeast strains for production of Tannat wine

Must fermentation is a complex process influenced by various factors, especially microbiological activities. The characteristics and quality of the resulting wine are closely linked to the stages that unfold throughout this progression.

Read More

Effect of abiotic stress and grape variety on amino acid and polyamine composition of red grape berries

Vines are exposed to environmental conditions that cause abiotic stress on the plants (drought, nutrient and mineral deficits, salinity, etc.). Polyamines are growth regulators involved in various physiological processes, as in abiotic plant stress responses. Stressful conditions can modify grape’s composition, and in this work, we have focused on studying the effect of abiotic stress on the composition of polyamines and amino acids in grapes. In addition, the effect of grape variety on these compounds has been studied.

Read More

Depletion Of Vine-Shoots Phenolic Composicion After Being Used As An Enological Tool For Wine Differentiation

Pruning vine-shoots are a viticulture waste that have been traditionally poorly exploited in relation to its chemical minority composition related to phenolic and volatile compounds. In this line, toasted vine-shoots supposes a proposal of enological tool to use to modulate the chemical and sensorial profile of wines. From a phenolic point of view, when vine-shoots are used during winemaking mainly influence to increase the flavanols and stilbenes content, mostly trans-resveratrol, as also an increasing in the sweet tannins and decreasing the green character and total anthocyanins, changing the violet for garnet colour.

Read More

Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning

Wine is a luxury product and a global beverage steeped in history and mystery. Over time, various regions have become renowned for the quality of wines they produce, which adds considerable value to the regions and the brands. On the whole, the international wine market is worth many hundreds of billions of dollars, which attracts unscrupulous operators intent on defrauding wine consumers.

Read More