 IVES 9 IVES Conference Series 9 Lamp – a modern tool for the detection of fungal infections in the vineyard

Lamp – a modern tool for the detection of fungal infections in the vineyard

Abstract

AIM: Loop-mediated isothermal amplification (LAMP) [1] is a modern technology for fast and sensitive amplification of specific DNA sequences under isothermal conditions. Its simple handling and no need for dedicated equipment together with an evaluation of the amplification event by in-tube detection make this method advantageous and economically affordable for on-site investigations in the industry. In this study, the applicability of such assays for the detection of fungal infections in grape, soil, and must samples was tested and optimized.

METHODS: 88 grape, 42 soil, and 15 must samples from different vineyards in Europe collected during the harvest 2020 were tested with LAMP assays optimized for the specific detection of Botrytis (B.) cinerea [2] responsible for Botrytis bunch rot, the gushing-inducing fungus Penicillium (P.) oxalicum [3], and with a newly developed LAMP assay for the detection of the mycotoxin-producing and gushing-inducing fungus P. expansum [4,5].

RESULTS: The optimized LAMP assay for the detection of B. cinerea revealed positive samples in all tested vineyards. For P. oxalicum, 6% of grape samples showed positive results while soil and must were tested negative. P. expansum was only found in Germany with 28% of grape, 10% of soil, and 13% of must samples revealing positive results.

CONCLUSIONS:

The application of LAMP assays for the detection of fungal infections prior to the occurrence of visual mold symptoms by testing samples from vineyards is particularly beneficial. A specific and sensitive detection can be performed within 60 minutes of incubation and results can be monitored by naked eye inspection at day light. A simple sample preparation and the use of simple equipment like a water bath make LAMP a powerful tool for on-site investigations in the winemaking industry. SUPPORT: AiF 19952 N.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Lisa M. Frisch, Magdalena A. MANN, y Rudi F. VOGEL, Ludwig NIESSEN

Technical University of Munich, Germany

Contact the author

Keywords

loop-mediated isothermal amplification (lamp), diagnosis, fungal infection, champagne gushing, on-site investigation

Citation

Comparison between the volatile chemical profile of two different blends for the enhancement of “Valpolicella Superiore”

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.

Application to grapevine leaves of different doses of urea at two phenology stage: effect on the aromatic composition of red wine

This research aimed to study the effect and efficiency of foliar application of urea on the aromatic composition of red wines elaborated from Tempranillo grapes.

Viticultural Climatic Zoning and Digital Mapping of Rio Grande do Sul – Brazil, using Indices of the Géoviticulture MCC System

The State Rio Grande do Sul is the main producer of Brazilian fine wines, with four viticultural regions. The objective is the characterization of the viticultural climatic potential of the State (total surface of 281.749 km2). The methodology use the Géoviticulture Multicriteria Climatic Classification System (Géoviticulture MCC System), based on three climatic indices – Dryness Index (DI), Heliotermal Index (HI) and Cool Night Index (CI).

Studying the redox state of wines under oxidative processes with a multi-parametric analysis

The detection of reducing compounds such as phenolic acids, anthocyanins or tannins is of prime importance to decipher on the antioxidant and anti-aging properties of wines.

WINE FERMENTATION METABOLITES PRODUCED BY TWO TORULASPORA DELBRUECKII STRAINS ISOLATED FROM OKANAGAN VALLEY, BC, CANADA VINEYARDS

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1.