Mikušová Petra, Santini Antonello, Ritieni Alberto, Pavlokin Ján, Šrobárová Antónia
Institute of Botany SAS, Department of Non-vascular plants and Physiology, Dúbravská 9, 845 23 Bratislava, Slovak Republic.
Rev Iberoam Micol. 2012 Jul-Sep;29(3):126-31. doi: 10.1016/j.riam.2011.09.003. Epub 2011 Oct 29.
Weather conditions can selectively promote the growth of particular fungal species, which cause rotting and spoilage of grape berries before harvest. The presence of pathogenic fungi can lead to the development of opportunist microfungi that can produce mycotoxins and cause grapes and wine contamination.
The variation of climatic conditions allowed to design a pilot study and address relevant questions for risk assessment of climate related mycotoxins production in grapes and in wine.
Microfungi contaminating berries during the vegetative period of year 2008 and 2009 in vineyards regions of Slovakia at the early veraison and at the ripening in harvest time have been identified.
Spoilage fungi were more abundant in veraison for both years in all the studied geographical regions, with an average temperature of 20°C, humidity between 60 and 80%, and precipitation in the range 6-5mm. Much more strains of toxigenic fungi were found during veraison and ripening in the case of a year temperature variation in the range 17-22.5°C, humidity values ranging from 58 to 80% and precipitations in the range 0.7-8.4mm.
The results suggest that there is an effect of the climatic conditions on microfungi biodiversity.
天气条件能够选择性地促进特定真菌物种的生长，这些真菌会在收获前导致葡萄浆果腐烂变质。致病真菌的存在会促使机会性微真菌的生长，这些微真菌能够产生霉菌毒素并导致葡萄和葡萄酒受到污染。
气候条件的变化使得开展一项试点研究并解决与葡萄和葡萄酒中气候相关霉菌毒素产生风险评估相关的问题成为可能。
对2008年和2009年斯洛伐克葡萄园地区葡萄营养生长期间、始熟期和收获期成熟时污染浆果的微真菌进行了鉴定。
在所有研究的地理区域，这两年的始熟期腐败真菌数量都更多，当时平均温度为20°C，湿度在60%至80%之间，降水量在6 - 5毫米范围内。在温度变化范围为17 - 22.5°C、湿度值在58%至80%之间且降水量在0.7 - 8.4毫米范围内的年份，在始熟期和成熟期发现的产毒真菌菌株要多得多。
结果表明气候条件对微真菌生物多样性有影响。
