Chantal MAURY, USC 1422 GRAPPE, INRAE, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV, 55 Rue Rabelais,
BP 30748, 49007 Angers CEDEX 01, FRANCE
Mario GABRIELLI, USC 1422 GRAPPE, INRAE, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV, 55 Rue Rabelais,
BP 30748, 49007 Angers CEDEX 01, FRANCE
Philippe CHRETIEN, Institut Français de la Vigne et du Vin – Pôle Centre Val de Loire, 42, rue Georges Morel – BP 60057, 49070 Beaucouzé, FRANCE
Dominique LE MEURLAY, USC 1422 GRAPPE, INRAE, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV, 55 Rue Rabelais, BP 30748, 49007 Angers CEDEX 01, FRANCE
Christophe GRELIER, Institut Français de la Vigne et du Vin – Pôle Centre Val de Loire, 42, rue Georges Morel – BP 60057, 49070 Beaucouzé, FRANCE
Vanessa LANÇON-VERDIER, USC 1422 GRAPPE, INRAE, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV, 55 Rue Rabelais, BP 30748, 49007 Angers CEDEX 01, FRANCE
Luca ROLLE, Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, ITALY
Email contact: c.maury[@]groupe-esa.com
The main issues in viticulture are to highly decrease the use of phytochemicals. Electrolyzed water (EW) is one of the possible alternative when illness pressure is not too high. The objective of that work was to characterize the impacts on grape and wine quality when using EW compared to those obtained from organic and conventional production.
Trials were performed in real vintner parcels of Cabernet franc and Chenin blanc in the Loire Valley. The control treatment (VITI) was the usual practices of the vintners and the EW treatment was 50% of VITI treatment and 50% of EW for logistic reasons. Grapes were harvested at the date selected by the vintners.
Microvinifications (about 40L each) were realized with a standardized. Grapes and wines were analyzed with usual analyses in addition with hyperspectral imaging for grapes and TCA analyses for wines.
The results showed that the total polyphenol content and in particular the total anthocyanin content were higher when the grapes were treated by the electrolyzed water. The most important change in the composition was linked to the concentration of peonidine-3-O-glucoside. The oenological ripeness was slightly or not modified depending on the vintage. If the differences between the modalities were not easy to comprehend with classical methods, hyperspectral imaging and Raman spectroscopy allowed a very good classification of berries depending on the vineyard treatments. However, after vinification, differences observed in grapes about sugar content were also found in wine just after the alcoholic fermentation. But differences were reduced in wines after malolactic fermentation or after bottling suggesting that wine quality was not really impacted by the EW treatment. Moreover, analyses showed that the use of electrolyzed water in the vineyard did not add a risk of developing trichloroanisoles in wine during fermentation.
Thus, the use of electrolyzed water is possible in light of impact of grape and wine quality . Its use has now to be validated by its efficency at a moderate level of illness pressure in vineyards.
Bacterial community structure in different wine appellations – biotic and abiotic interaction in grape berry and its impact on Botrytis cinerea development
Guilherme Martins1,2, Candela Baquero3, Pauline Mazeau1, Audrey Barsacq1, Laurence Geny1, Isabelle Masneuf-Pomarède1,2 , Miren Andone Recalde3, Iratxe Zarraonaindia3,4.
1 Université de Bordeaux, ISVV, Unité de Recherche Oenologie ea 4577, USC 1366 INRAE, Bordeaux inp, 33140 Villenave D’Ornon, France
2 Bordeaux Sciences Agro, 33170 Gradignan Cedex, France
3 Department of Genetics, Physical, Anthropology & Animal Physiology, Faculty of Science and Technology, University of the Basque Country (upv/ehu), Leioa, Spain
4 Ikerbasque, Basque Foundation for Science, Bilbao, Spain.
Email contact: guilherme.martins[@]agro-bordeaux.fr
AIM: An in-depth knowledge on the conditions that trigger Botrytis disease and the microbial community associated with the susceptibility/resistance to it could led to the anticipation and response to the Botrytis emergence and severity. Therefore, the present study pretends to establish links between biotic and abiotic factors and the presence/abundance of B. cinerea.
METHODS: Several grape varieties from 4 different wine appellations in France and Spain have been studied at different maturity stages to analyse: 1) B. cinerea abundance (established by qPCR), 2) grape composition parameters (comprising water activity measuring, exudates composition, phenologic stage, gluconic acid, calcium, etc), and 3) grape berries microbial community diversity and composition (using 16S rRNA and ITS amplicon sequencing).
RESULTS: Preliminary analysis of the results obtained through 16S rRNA Next Generation Sequencing revealed differences in microbial richness and bacterial composition between the vineyards. Both alpha and beta diversities correlated with fruit maturity, where grapes at harvest stage showed significantly higher richness and a dissimilar bacterial composition. In addition, bacterial community structure differed between wine appellations.
CONCLUSIONS: The study will increase significantly our understanding of the ecology of microbial associated to different grape varieties and viticulture areas. Additionally, it will generate knowledge about the factors and microbiota contributing to the incidence of the Botrytis disease, helping identify areas under higher/lower risk of infection within a vineyard. The later is of high interest in order to conduct targeted preventive strategies and the reduction or more controlled number of chemical treatments, minimizing costs and ensuring obtaining wines of higher quality.
Video of the rount table held during Macrowine virtual (June 23-30, 2021)
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