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Quantification of the Changes in Potent Wine Odorants as Induced by Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator).

ABSTRACT: Fungal infections are detrimental for viticulture since they may reduce harvest yield and wine quality. This study aimed to characterize the effects of bunch rot and powdery mildew on wine aroma by quantification of representative aroma compounds using Stable Isotope Dilution Analysis (SIDA). For this purpose, samples affected to a high degree by each fungus were compared with a healthy sample in each case; to this aim, the respective samples were collected and processed applying identical conditions. Thereby, the effects of bunch rot were studied in three different grape varieties: White Riesling, Red Riesling and Gewürztraminer whereas the influence of powdery mildew was studied on the hybrid Gm 8622-3. Analyses revealed that both fungal diseases caused significant changes in the concentration of most target compounds. Thereby, the greatest effects were increases in the concentration of phenylacetic acid, acetic acid and γ-decalactone for both fungi and all grape varieties. Regarding other compounds, however, inconsistent effects of bunch rot were observed for the three varieties studied.

SUBMITTER: Lopez Pinar A

PROVIDER: S-EPMC5540895 | biostudies-other | 2017

REPOSITORIES: biostudies-other

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Project description:Background and aimsThe necrotrophic fungus Botrytis cinerea infects a broad range of fruit crops including domesticated grapevine Vitis vinifera cultivars. Damage caused by this pathogen is severely detrimental to the table and wine grape industries and results in substantial crop losses worldwide. The apoplast and cell wall interface is an important setting where many plant-pathogen interactions take place and where some defence-related messenger molecules are generated. Limited studies have investigated changes in grape cell wall composition upon infection with B. cinerea, with much being inferred from studies on other fruit crops.MethodsIn this study, comprehensive microarray polymer profiling in combination with monosaccharide compositional analysis was applied for the first time to investigate cell wall compositional changes in the berries of wine (Sauvignon Blanc and Cabernet Sauvignon) and table (Dauphine and Barlinka) grape cultivars during Botrytis infection and tissue maceration. This was used in conjunction with scanning electron microscopy (SEM) and X-ray computed tomography (CT) to characterize infection progression.Key resultsGrapes infected at veraison did not develop visible infection symptoms, whereas grapes inoculated at the post-veraison and ripe stages showed evidence of significant tissue degradation. The latter was characterized by a reduction in signals for pectin epitopes in the berry cell walls, implying the degradation of pectin polymers. The table grape cultivars showed more severe infection symptoms, and corresponding pectin depolymerization, compared with wine grape cultivars. In both grape types, hemicellulose layers were largely unaffected, as was the arabinogalactan protein content, whereas in moderate to severely infected table grape cultivars, evidence of extensin epitope deposition was present.ConclusionsSpecific changes in the grape cell wall compositional profiles appear to correlate with fungal disease susceptibility. Cell wall factors important in influencing resistance may include pectin methylesterification profiles, as well as extensin reorganization.

Dataset Information

Quantification of the Changes in Potent Wine Odorants as Induced by Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator).

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