Negri Stefano, Lovato Arianna, Boscaini Filippo, Salvetti Elisa, Torriani Sandra, Commisso Mauro, Danzi Roberta, Ugliano Maurizio, Polverari Annalisa, Tornielli Giovanni B, Guzzo Flavia
Biotechnology Department, University of VeronaVerona, Italy.
Unione Italiana Vini Soc. coopVerona, Italy.
Front Plant Sci. 2017 Jun 21;8:1002. doi: 10.3389/fpls.2017.01002. eCollection 2017.
The natural or induced development of noble rot caused by the fungus during the late stages of grapevine ( L.) berry ripening is used in some traditional viticulture areas to produce high-quality wines such as Sauternes and Tokaji. In this research, we wanted to verify if by changing the environmental conditions during post-harvest withering we could induce the noble rot development on harvested berries in order to positively change the wine produced from withered Garganega berries. Therefore, we exposed the berries to postharvest withering under normal or artificially humid conditions, the latter to induce noble rot. The presence of noble rot symptoms was associated with the development of in the berries maintained under humid conditions. The composition of infected and non-infected berries was investigated by untargeted metabolomics using liquid chromatography/mass spectrometry. We also explored the effects of the two withering methods on the abundance of volatile organic compounds in wine by yeast-inoculated micro-fermentation followed by targeted gas chromatography/mass spectrometry. These experiments revealed significant metabolic differences between berries withered under normal and humid conditions, indicating that noble rot affects berry metabolism and composition. As well as well-known botrytization markers, we detected two novel lipids that have not been observed before in berries infected with noble rot. Unraveling the specific metabolic profile of berries infected with noble rot may help to determine the compounds responsible for the organoleptic quality traits of botrytized Garganega wines.
在一些传统葡萄种植区，葡萄（L.）浆果成熟后期由真菌引起的天然或诱导的贵腐菌发展过程被用于生产如苏玳和托卡伊等高品质葡萄酒。在本研究中，我们想验证在采后萎蔫过程中改变环境条件是否能诱导采收浆果上贵腐菌的发展，从而积极改变由萎蔫的加尔加内加浆果酿造的葡萄酒。因此，我们将浆果置于正常或人工湿润条件下进行采后萎蔫，后者用于诱导贵腐菌。在湿润条件下保存的浆果中，贵腐菌症状的出现与[具体微生物名称未给出]的发展相关。通过液相色谱/质谱联用的非靶向代谢组学方法研究了感染和未感染浆果的成分。我们还通过酵母接种微发酵，随后进行靶向气相色谱/质谱联用，探索了两种萎蔫方法对葡萄酒中挥发性有机化合物含量的影响。这些实验揭示了在正常和湿润条件下萎蔫的浆果之间存在显著的代谢差异，表明贵腐菌会影响浆果的代谢和成分。除了众所周知的灰霉病标记物外，我们还检测到两种在感染贵腐菌的浆果中从未观察到的新型脂质。揭示感染贵腐菌的浆果的特定代谢谱可能有助于确定赋予贵腐菌感染的加尔加内加葡萄酒感官品质特征的化合物。
