<i>Botrytis</i>Infection: Grey Mould and Noble Rot

Vannini, Andrea; Chilosi, G.

doi:10.1002/9781118569184.ch11

Cited by 13 publications

(9 citation statements)

References 65 publications

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“…Moreover, global climatic change will severely impact the delicate equilibrium needed for natural noble rot, a point which has to be considered in future research. 5 Several promising experiments were reported on artificial postharvest infection of grape or juice. These methods had not been in practice, probably due to the high costs at that time.…”

Section: Induced Botrytizationmentioning

confidence: 99%

“…Several authors have described the infection process, which has recently been reviewed, 1,5 and hence only a brief summary is given in this review. Since Botrytis has limited ability to digest the intact cuticle of the berry skin, penetration occurs through stomata, microfissures, or wounds.…”

Section: The Botrytization Processmentioning

confidence: 99%

“…These methods had not been in practice, probably due to the high costs at that time. 5 However, vineyard infection has been applied with success in the Napa valley, California, where a natural Botrytis isolate from Sémillon grape was used as a source of inoculum to induce noble rot in the production of Dolce Wine (Oakville, CA, USA). This strain was successfully used for artificial infection in the vineyard in several subsequent years, and the noble rotted grape has been used for commercial wine production as well as for several interesting research studies on botrytization.…”

Section: Induced Botrytizationmentioning

confidence: 99%

“…29 This method successfully induces activity of B. cinerea latently present on the bunches, and the resulting wine has characteristics typical of botrytized wines. 5 Another method involves artificial infection of the grape with a commercial Botrytis inoculum in an induced mist and decreasing RH to 50% after 3-4 days. The whole botrytization and withering process requires 15-25 days, depending on the grape variety.…”

Section: Induced Botrytizationmentioning

confidence: 99%

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Botrytized wines – current perspectives

Magyar¹,

Soós²

2016

IJWR

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Section: Induced Botrytizationmentioning

confidence: 99%

Section: The Botrytization Processmentioning

confidence: 99%

Section: Induced Botrytizationmentioning

confidence: 99%

Section: Induced Botrytizationmentioning

confidence: 99%

See 2 more Smart Citations

Botrytized wines – current perspectives

Magyar¹,

Soós²

2016

IJWR

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“…Noble rot results from atypical Botrytis cinerea infections of ripe or overripe grape (Vitis vinifera) berries that occur under particular environmental conditions (Magyar, 2011;Vannini and Chilosi, 2013). Whiteskinned grape berries affected by noble rot are used to produce some of the highest quality dessert wines in the world, known as botrytized wines.…”

mentioning

confidence: 99%

Developmental and metabolic plasticity of white-skinned grape berries in response to Botrytis cinerea during noble rot

et al. 2015

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Noble rot results from exceptional infections of ripe grape (Vitis vinifera) berries by Botrytis cinerea. Unlike bunch rot, noble rot promotes favorable changes in grape berries and the accumulation of secondary metabolites that enhance wine grape composition. Noble rot-infected berries of cv Sémillon, a white-skinned variety, were collected over 3 years from a commercial vineyard at the same time that fruit were harvested for botrytized wine production. Using an integrated transcriptomics and metabolomics approach, we demonstrate that noble rot alters the metabolism of cv Sémillon berries by inducing biotic and abiotic stress responses as well as ripening processes. During noble rot, B. cinerea induced the expression of key regulators of ripening-associated pathways, some of which are distinctive to the normal ripening of red-skinned cultivars. Enhancement of phenylpropanoid metabolism, characterized by a restricted flux in white-skinned berries, was a common outcome of noble rot and red-skinned berry ripening. Transcript and metabolite analyses together with enzymatic assays determined that the biosynthesis of anthocyanins is a consistent hallmark of noble rot in cv Sémillon berries. The biosynthesis of terpenes and fatty acid aroma precursors also increased during noble rot. We finally characterized the impact of noble rot in botrytized wines. Altogether, the results of this work demonstrated that noble rot causes a major reprogramming of berry development and metabolism. This desirable interaction between a fruit and a fungus stimulates pathways otherwise inactive in white-skinned berries, leading to a greater accumulation of compounds involved in the unique flavor and aroma of botrytized wines.

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