Lopez Pinar Angela, Rauhut Doris, Ruehl Ernst, Buettner Andrea
Department of Chemistry and Pharmacy, Emil Fischer Center, Friedrich-Alexander-Universität Erlangen-NürnbergErlangen, Germany.
Department of Microbiology and Biochemistry, Hochschule Geisenheim UniversityGeisenheim, Germany.
Front Chem. 2017 Aug 3;5:57. doi: 10.3389/fchem.2017.00057. eCollection 2017.
Fungal infections are detrimental for viticulture since they may reduce harvest yield and wine quality. This study aimed to characterize the effects of bunch rot and powdery mildew on wine aroma by quantification of representative aroma compounds using Stable Isotope Dilution Analysis (SIDA). For this purpose, samples affected to a high degree by each fungus were compared with a healthy sample in each case; to this aim, the respective samples were collected and processed applying identical conditions. Thereby, the effects of bunch rot were studied in three different grape varieties: White Riesling, Red Riesling and Gewürztraminer whereas the influence of powdery mildew was studied on the hybrid Gm 8622-3. Analyses revealed that both fungal diseases caused significant changes in the concentration of most target compounds. Thereby, the greatest effects were increases in the concentration of phenylacetic acid, acetic acid and γ-decalactone for both fungi and all grape varieties. Regarding other compounds, however, inconsistent effects of bunch rot were observed for the three varieties studied.
真菌感染对葡萄栽培有害，因为它们可能会降低收获产量和葡萄酒质量。本研究旨在通过使用稳定同位素稀释分析（SIDA）对代表性香气化合物进行定量，来表征灰霉病和白粉病对葡萄酒香气的影响。为此，在每种情况下，将受每种真菌高度感染的样品与健康样品进行比较；为了实现这一目标，在相同条件下收集并处理各个样品。由此，在三个不同的葡萄品种中研究了灰霉病的影响：白雷司令、红雷司令和琼瑶浆，而在杂交品种Gm 8622-3上研究了白粉病的影响。分析表明，两种真菌病害均导致大多数目标化合物的浓度发生显著变化。由此，对于两种真菌和所有葡萄品种而言，最大的影响是苯乙酸、乙酸和γ-癸内酯浓度的增加。然而，对于其他化合物，在所研究的三个品种中观察到灰霉病的影响并不一致。
