National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University , Locked Bag 588, Wagga Wagga, NSW 2678, Australia.
J Agric Food Chem. 2013 Jun 5;61(22):5189-206. doi: 10.1021/jf400641r. Epub 2013 May 28.
Bunch rot of grape berries causes economic loss to grape and wine production worldwide. The organisms responsible are largely filamentous fungi, the most common of these being Botrytis cinerea (gray mold); however, there are a range of other fungi responsible for the rotting of grapes such as Aspergillus spp., Penicillium spp., and fungi found in subtropical climates (e.g., Colletotrichum spp. (ripe rot) and Greeneria uvicola (bitter rot)). A further group more commonly associated with diseases of the vegetative tissues of the vine can also infect grape berries (e.g., Botryosphaeriaceae, Phomopsis viticola ). The impact these fungi have on wine quality is poorly understood as are remedial practices in the winery to minimize wine faults. Compounds found in bunch rot affected grapes and wine are typically described as having mushroom, earthy odors and include geosmin, 2-methylisoborneol, 1-octen-3-ol, 2-octen-1-ol, fenchol, and fenchone. This review examines the current state of knowledge about bunch rot of grapes and how this plant disease complex affects wine chemistry. Current wine industry practices to minimize wine faults and gaps in our understanding of how grape bunch rot diseases affect wine production and quality are also identified.
葡萄浆果腐烂会给全球的葡萄和葡萄酒生产带来经济损失。造成这种情况的主要生物体是丝状真菌，其中最常见的是灰葡萄孢（灰霉病）；然而，还有其他一些真菌也会导致葡萄腐烂，如曲霉属、青霉属以及亚热带地区发现的真菌（如炭疽菌属（腐烂）和 UVicola 属（苦味腐烂））。另一组真菌通常与葡萄藤营养组织的疾病更相关，也会感染葡萄浆果（如葡萄座腔菌科、葡萄生拟茎点霉）。这些真菌对葡萄酒质量的影响以及在酿酒厂采取补救措施以尽量减少葡萄酒缺陷的情况还了解甚少。在受浆果腐烂影响的葡萄和葡萄酒中发现的化合物通常被描述为具有蘑菇、泥土气味，包括土臭素、2-甲基异莰醇、1-辛烯-3-醇、2-辛烯-1-醇、fenchol 和 fenchone。本文综述了目前关于葡萄浆果腐烂的知识状况，以及这种植物病害综合体如何影响葡萄酒化学。还确定了目前葡萄酒行业为尽量减少葡萄酒缺陷而采取的措施，以及我们对葡萄浆果腐烂病如何影响葡萄酒生产和质量的理解存在的差距。
