terclim by ICS banner
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Molecular effects of stress and vineyard management 9 Effect of Botrytis cinerea and esca on phenolic composition of berries and wines

Effect of Botrytis cinerea and esca on phenolic composition of berries and wines

Abstract

This study showed that Botrytis cinerea could degrade the phenolic compounds by its enzymatic activity. It led to adiminution of skin’s anthocyanins from 20 % to 50 % and an increase level up to 40 % of individual proanthocyanins, 30 % of the %G and 25% of the %P. Indeed, only 5 % of botrytised grapes are enough to modify negatively the phenolic composition and the organoleptic properties of a wine. Furthermore, this work revealed that esca caused a delay in ripening and led to modifications on grapes: decrease ofthe level of reducing sugar (4 %), anthocyanins (40 %), mDP (5 %) and %P (17 %) and increase of individual proanthocyanins. The tasting allowed to bring to light significant differences on astringency and bitterness which decreased with the percentage of affected grapes.

Download the article
Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article

Authors

Isabelle KY1, Grégory PASQUIER1, Michael JOURDES1, Marc FERMAUD2, Annie L’HYVERNAY], Laurence GENY1, Bernard DONECHE],, Pierre-Louis TEISSEDRE1

1 UMR 1219 Œnologie, Institut des Sciences de la Vigne et du Vin. Faculté d’Œnologie – ISVV, 210, chemin de Leysotte, 33882 Villenave d’Ornon Cedex, F.

2 UMR Santé Végétale 1065, ISVV – Centre INRA de Bordeaux, 71 av. Edouard Bourlaux, BP 81, 33882 Villenaved’Ornon Cedex, F.

Contact the author*

Keywords

Botrytis cinerea, esca, phenolic compounds

Tags

IVES Conference Series | Macrowine | Macrowine 2010

Citation

Related articles…

Outside and inside grapevine roots: arbuscular mycorrhizal fungal communities in a ‘nebbiolo’ vineyard 

In field conditions, grapevine roots are colonized by arbuscular mycorrhizal fungi (AMF). Little is known about the species composition of AMF communities associated to grapevine.
Read More

Terroir aspects of harvest timing in a cool climate wine region: physiology, berry skin phenolic composition and wine quality

Preliminary experiment of harvest timing was carried out in Eger wine district, Hungary in 2009. In situ physiological responses, berry quality parameters and wine quality of the Kékfrankos grapevine were studied at two growing sites (Eger-K6lyuktet6 – non-stressed, flat vineyard, and Eger-Nagyeged hill – water stressed, steep slope vineyard).

Read More

Evaluation of winegrape anthocyanins in the vineyard using a portable fluorimetric sensor: seasonal and water regime effects

Accumulation of anthocyanins (Anth) on whole winegrape (Vitis vinifera L.) bunches attached to the vine was monitored by a fluorescence-based sensor (Multiplex) on ‘Aleatico’ and ‘Nero d’Avola’. Different water regimes were applied.

Read More

Influence of light exclusion on anthocyanin composition in ‘Cabernet sauvignon’

The aim of this study was to determine how artificial shading influenced berry development and anthocyanin accumulation in ‘Cabernet sauvignon’. Opaque polypropylene boxes were applied to grape bunches over three different developmental stages.

Read More

Anthocyanins, flavonols and hydroxycinnamates of eight vitis vinifera cultivars from the balearic islands

In 2008 the anthocyanin, flavonol and hydroxycinnamate (HCT) contents of the skins of five coloured berry cultivars (‘Escursac’, ‘Esperó de Gall’, ‘Galmeter’, ‘Valent negre’ and ‘Vinater negre’), of two white cultivars (‘Argamussa’ and ‘Prensal blanc’) and of one weakly rose cultivar (‘Giró ros’), native from Balearic Islands, were characterized.

Read More