Macrowine 2021
IVES 9 IVES Conference Series 9 Application of plant growth regulators on Vitis vinifera L var. Mouchtaro affect berry quality characteristics & associated microbial communities

Application of plant growth regulators on Vitis vinifera L var. Mouchtaro affect berry quality characteristics & associated microbial communities

Abstract

The phenolic profile of the red grapevine varieties berries is a key quality factor and several techniques have been applied to improve it (Perez-Lamela et al., 2007; Singh SK and Sharma, 2010). The last decade the application of resistance elicitors and phytohormones is an innovative viticultural technique (Paladines-Quezada et al., 2021; Alenazi et al., 2019).In the present study, leaves and berries of a Greek red indigenous variety (Mouhtaro) sprayed with two elicitors, benzothiadiazole and chitosan and a plant hormone abscisic acid, during veraison. Physicochemical and phenolic characteristics of the berries and microbial communities of carposphere were analyzed during harvest.Differences in the microbial communities were observed after the application of the plant activators. CHT treatment increased the abundance of the beneficial lactic acid bacteria while the ABA treatment decreased the presence of spoilage fungi on the carposphere. Treatments differentiate total phenolics, anthocyanins and in the chemical characteristics of grape must with chitosan treated grapes had increased anthocyanins and skin-derived phenolics that correlated positively with the microbial taxa that was discriminant by LefSe analysis.In the present research, we investigated the effect of alternative environmentally friendly compounds on grape berry quality characteristics, and how the carposhere communities could be influenced by them, contributing to the establishment of more sustainable viticulture.

DOI:

Publication date: September 3, 2021

Issue: Macrowine 2021

Type: Article

Authors

Myrto Tsiknia, Nikolaos KONTOUDAKIS1, Maria DIMOPOULOU2, Yorgos KOTSERIDIS1

Soil Science and Agricultural Chemistry Lab, Department of Natural Resources and Agricultural Engineering, Agricultural University of Athens, Athens, Greece,Dimitrios-Evangelos MILIORDOS1;

1 Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Enology and Alcoholic Drinks, Athens
2 Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece

Contact the author

Keywords

Vitis vinifera, mouhtaro, resistance elicitors, plant hormones, grapevine microbiome, benzothiadiazole, chitozan, abscisic acid

Citation

Related articles…

Viticultural sites and their valorisation in Istria (Croatia)

Pratiquement tout le territoire d’Istrie possède les bonnes conditions naturelles pour la viticulture, laquelle dans ce lieu a une tradition millénaire. La viticulture était et reste toujours la plus importante branche de production agraire et d’économie. Les sites viticoles en Istrie sont caractérisés par des diverses conditions naturelles.

Read More

Vitis vinifera Manseng noir is an alternative red variety for low alcohol wines of strong structure and soft tannins

In 2019, we have planted the red variety Manseng Noir, as it has been shown that it is the only sister of the Tannat grape. Tannat was introduced to Uruguay in 1870 from the south-western regions of France.

Read More

Dimethyl sulfide: a compound of interest from grape to wine glass

The overall quality of fine wines is linked to the development of “bouquet” during wine bottle ageing1. Several chemical reactions, occurring in atmosphere protected from oxygen, are favourable to the formation and preservation of sulphur compounds such as dimethyl sulfide (DMS). DMS accumulate in wines thanks to hydrolysis of its precursors (DMSp) mainly constituted by S-

Read More

Analyse de la perception du terroir et de sa valorisation par les viticulteurs de l’Anjou

An integrated terroir characterization is currently realized in the French northern vineyard: “Anjou”. The concept of Basic Terroir Unit (B.T.U.) and its associated ground model “Rock, Alteration, Alterite” are used in this characterization. This work is coupled to a viticultural survey, based on parcels.

Read More

New molecular evidence of wine yeast-bacteria interaction unraveled by untargeted metabolomic profiling

Bacterial malolactic fermentation (MLF) has a considerable impact on wine quality. The yeast strain used for primary fermentation can consistently stimulate (MLF+ phenotype) or inhibit (MLF- phenotype) malolactic bacteria and the MLF process as a function of numerous winemaking practices, but the molecular evidence behind still remains a mystery. In this study, such evidence was elucidated by the direct comparison of extracellular metabolic profiles of MLF+ and MLF- yeast phenotypes. Untargeted metabolomics combining ultrahigh-resolution FT-ICR-MS analysis, powerful machine learning methods and a comprehensive wine metabolite database, discovered around 800 putative biomarkers and 2500 unknown masses involved in phenotypic distinction.

Read More