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

Details zur Publikation
Autorenliste: Lopez Pinar A., Rauhut D., Rühl E.-H., Büttner A.
Jahr der Veröffentlichung: 2017
Quelle: Frontiers in Chemistry
Bandnummer: 5
Verlag: Frontiers Media
ISSN: 2296-2646
eISSN: 2296-2646
DOI: 10.3389/fchem.2017.00057


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.