Fungi of Grapes

Kassemeyer, Hanns-Heinz; Berkelmann-Löhnertz, Beate

doi:10.1007/978-3-540-85463-0_4

Cited by 37 publications

(24 citation statements)

References 28 publications

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“…The probability of grey mould infection increases also with the timing and severity of wet conditions, although it can also occur in the absence of water, if the RH is high (Kassemeyer and Berkelmann‐Lohnertz ). Thus in this experiment in both years, the bunches of UN vines with the highest RH on both sides of the canopy were exposed to a higher risk of infection.…”

Section: Discussionmentioning

confidence: 99%

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Pre-flowering leaf removal alters grape microbial population and offers good potential for a more sustainable and cost-effective management of a Pinot Noir vineyard

Lemut

Sivilotti

Butinar

et al. 2015

Australian Journal of Grape and Wine Research

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Background and Aims: The grapevine canopy microclimate, particularly temperature and relative humidity, is of crucial importance for predisposing grapes to lower or greater incidence of microbial infections. Because of global warming, the widely adopted leaf removal at veraison causes an increase in the temperature of the grape berry surface, leading to sunburn and deterioration of berry composition. Seeking a good alternative, a novel, preﬂowering leaf removal was studied and compared with post-ﬂowering approaches using a multidisciplinary approach. Methods and Results: The effect of timing of leaf removal on the microbial ecology was studied in a Pinot Noir vineyard during two extremely different vintages. The effectiveness of leaf removal in suppressing Botrytis cinerea was compared with that of fungicide application. Bunch compactness and potential for cost and energy savings were calculated. The results showed that earlier leaf removal offers greater potential for successful control of microbial infections. Pre-ﬂowering defoliation also led to lower bunch compactness (16–18%) accompanied by a substantial yield reduction (30% in 2010 and 24% in 2011). Conclusions: In addition to improved microbial control, the lower yield from pre-ﬂowering defoliation can eliminate the need for bunch thinning and consequently reduces total energy consumption; thus, the technique can be considered to have good potential for more sustainable and cost-effective management of the vineyard, saving 27% on costs and as much as 46% on energy. Signiﬁcance of the Study: The sustainability of a novel pre-ﬂowering defoliation in Pinot Noir was evaluated by studying the microbial ecology of the vineyard and by calculating the potential savings from reduction in spraying and energy

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Section: Discussionmentioning

confidence: 99%

“…Botrytis cinerea development, alone or associated with other microorganisms, can severely impact grape composition and consequently also that of wine. Objective measurement of the sanitary state of the harvest is therefore of obvious interest to winegrowers (Kassemeyer and Berkelmann‐Lohnertz ).…”

Section: Introductionmentioning

confidence: 99%

Pre-flowering leaf removal alters grape microbial population and offers good potential for a more sustainable and cost-effective management of a Pinot Noir vineyard

Lemut

Sivilotti

Butinar

et al. 2015

Australian Journal of Grape and Wine Research

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“…They include filamentous fungi of the genera Aspergillus and Penicillium, which may greatly influence the hygienic characteristics or sensory quality of wine through the production of mycotoxins (aflatoxins, ochratoxin A and others) or off-flavors (such as geosmin, IPMP and 2-MIB), respectively (Steel et al, 2013;Rousseaux et al, 2014). Other microorganisms may also be present and responsible for diseases, such as downy mildew (Plasmopara viticola), powdery mildew (Erysiphe necator) and gray mold (Botrytis cinerea, which also generates off-flavors) (Kassemeyer & Berkelmann-Löhnertz, 2009;Steel et al, 2013).…”

Section: Other Microorganismsmentioning

confidence: 98%

Wine microbiome: A dynamic world of microbial interactions

Liu

Rousseaux

Tourdot-Maréchal

et al. 2015

Critical Reviews in Food Science and Nutrition

180

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Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, wine is a very complex medium making such studies difficult. In this review, we present the current state of research on microbial interactions in wines. We consider the different kinds of interactions between different microorganisms together with the consequences of these interactions. We underline the major challenges to obtaining a better understanding of how microbes interact. Finally, strategies and methodologies that may help unravel microbe interactions in wine are suggested.

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“…: Fr. (teleomorph: Botryotinia fuckeliana (de Bary) Whetzel) affects more than 200 plants, mainly dicot plants, and it can cause serious economic damage, especially in grapevines [5][6][7]. In addition to an important crop yield loss, this disease can also reduce the wine quality by providing an unstable colour, oxidative damages, premature aging, unpleasant flavours, and clarification difficulties [8].…”

Section: Introductionmentioning

confidence: 99%

Fungal Diseases in Two North-West Spain Vineyards: Relationship with Meteorological Conditions and Predictive Aerobiological Model

et al. 2020

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Grey mould, powdery mildew, and downy mildew are the most frequent fungal diseases among vineyards worldwide. In the present study, we analysed the influence of the fungi causing these diseases (Botrytis, Erysiphe, and Plasmopara, respectively) on two viticulture areas from North-western (NW) Spain during three growth seasons (2016, 2017, and 2018). The obtained results showed the predominant concentration of the Botrytis airborne spores, mainly from the beginning of the Inflorescence emerge phenological stage (S-5) until the end of the Flowering phenological stage (S-6). Erysiphe and Plasmopara airborne spore peak concentrations were more localised around Flowering (S-6) and Development of fruits (S-7) phenological stages. We applied a Spearman’s correlation test and a Principal Component Analysis to determine the influence of the meteorological parameters on the concentration of airborne spores. Taking into account the variables with the highest correlation coefficient, we developed multiple regression models to forecast the phytopathogenic fungal spore concentrations. The Botrytis model regression equation explained between 59.4–70.9% of spore concentration variability. The Erysiphe equation explained between 57.6–61% and the Plasmopara explained between 39.9–55.8%. In general, we found better prediction results for mean daily concentrations than sporadic spore peaks.

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Fungi of Grapes

Cited by 37 publications

References 28 publications

Pre-flowering leaf removal alters grape microbial population and offers good potential for a more sustainable and cost-effective management of a Pinot Noir vineyard

Pre-flowering leaf removal alters grape microbial population and offers good potential for a more sustainable and cost-effective management of a Pinot Noir vineyard

Wine microbiome: A dynamic world of microbial interactions

Fungal Diseases in Two North-West Spain Vineyards: Relationship with Meteorological Conditions and Predictive Aerobiological Model

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