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…

Metabolic fingerprinting and qualitative attributes of two indigenous Cypriot cultivars destined for the production of ‘commandaria’: the impact of leaf removal and dehydration process

Grapes’ sun-drying is one of the most critical steps in the production of ‘Commandaria’, a dessert wine with Protected Designation of Origin that is exclusively produced in Cyprus from grapes of the two indigenous cultivars (Vitis vinifera L.), namely ‘Mavro’ and ‘Xynisteri’. Despite its significant economic importance, no data regarding the primary and secondary metabolites of the aforementioned cultivars exist.

Read More

Kinetic investigations of the Gewürztraminer volatile organic compounds and color at different temperatures and pHs

Gewürztraminer is a well-known wine famous for its aroma profile, which is characterized by rose petals, cloves, lychees, and other tropical fruit notes.

Read More

HYDROXYTYROSOL PRODUCTION BY DIFFERENT YEAST STRAINS: SACCHAROMYCES AND NON-SACCHAROMYCES AND THE RELATION WITH THE NITROGEN CONSUMPTION

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.

Read More

Un Système d’Informations à Références Spatiales sur le Vignoble. Un outil performant d’aide aux recherches sur la caractérisation des terroirs viticoles

The “Terroirs d’Anjou” project led by the Agronomy sector of the Vine and Wine Research Unit of the INRA center in Angers aims to characterize the viticultural terroirs in a study area which includes 29 municipalities in the Maine et Loire and cuts across the Anjou, Coteaux du layon and Coteaux de l’Aubance appellation areas.

Read More

Development and validation of a free solvent UHPLC/MS-MS method to analyse melatonin and its precursors in Spanish commercial wines  

Melatonin is a bioactive compound present in foods and beverages such as wines. During alcoholic fermentation, yeast transforms tryptophan into certain indole compounds, including melatonin. This paper aims to develop and validate a free solvent analytical method by ultra-high performance liquid chromatography coupled with high resolution mass spectrometry (UHPLC/MS-MS) to determine melatonin and its precursors (L-tryptophan, tryptamine, serotonin, tryptophol, N-acetylserotonin, 5-hydroxytryptophan, and 3- indoleacetic) that appropriately prevent the matrix effect.

Read More