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The effect of Uncinula necator (powdery mildew) and Botrytis cinerea infection of grapes on the levels of haze‐forming pathogenesis‐related proteins in grape juice and wine
Author(s) -
GIRBAU TERESA,
STUMMER BELINDA E.,
POCOCK KENNETH F.,
BALDOCK GAYLE A.,
SCOTT EILEEN S.,
WATERS ELIZABETH J.
Publication year - 2004
Publication title -
australian journal of grape and wine research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.65
H-Index - 77
eISSN - 1755-0238
pISSN - 1322-7130
DOI - 10.1111/j.1755-0238.2004.tb00015.x
Subject(s) - botrytis cinerea , winemaking , wine , pathogenesis related protein , vineyard , powdery mildew , botrytis , berry , wine grape , biology , horticulture , inoculation , food science , microbiology and biotechnology , biochemistry , gene expression , gene
Powdery mildew on Chardonnay grapes resulted in increased levels of a grape thaumatin‐like protein, VvTL2, in the free run juice compared to that from uninfected grapes. These increased levels persisted through winemaking and at the highest level of infection (> 30% of bunches infected) had a significant impact on the haziness in the wine following a heat test. Infection of Cabernet Sauvignon grapes (1–20% of bunches infected) did not affect the protein concentration of free run juice, and only traces of pathogenesis‐related (PR) proteins remained detectable in the Cabernet Sauvignon wines from either infected or healthy grapes. In contrast, infection of Chardonnay or Semillon grapes by Botrytis cinerea in the vineyard resulted in decreased levels of all PR proteins in the free run juice and in a total protein extract from infected berries compared to that from uninfected grapes. Similar trends were observed when B. cinerea was grown in the laboratory on surface‐sterilised berries or in filter‐sterilised juice.