Scarano Leonardo, Mazzone Francesco, Mannerucci Francesco, D'Amico Margherita, Bruno Giovanni Luigi, Marsico Antonio Domenico
Department of Soil, Plant and Food Sciences (Di.S.S.P.A.), University of Bari Aldo Moro, Via G. Amendola, 165/A, 70126 Bari, Italy.
Council for Agricultural Research and Economics-Research Centre for Viticulture and Enology (CREA-VE), Via Casamassima, 148, 70010 Turi, Italy.
Plants (Basel). 2022 Aug 31;11(17):2277. doi: 10.3390/plants11172277.
Esca-affected vines alter the carbohydrate metabolism, xylem transport of water and photosynthesis and show regular grapes (but berries do not reach maturity), and phenolic compounds are reduced in concentration, oxidate and polymerizate. Pullulan and a mixture of scytalone and isosclerone (9:1; /), secondary metabolites produced in vitro and in planta by (syn. ) and were assayed against the strains Byosal HS1 and IOC 18-2007 in microvinifications with synthetic grape must. The presence of pullulan and pentaketides mix affects the growth and metabolism of the tested strains. Assays at 100 and 1000 µg mL inhibited the growth of both strains, while no effects were recorded when evaluated at 1 and 5 µg mL. In comparison with the controls, pullulan and the scytalone/isosclerone mixture at 10 µg mL had a growth reduction, a lower alcohol yield, reduced the concentration of tartaric acid and malic acid; and slowed down the production of lactic acid, acetic acid and total polyphenol content of the tested strains. These metabolites could be applied as an alternative to the sulfite addition in the early stages of vinification to support the action of selected . Appealing is the subtractive action of pullulan against tartaric acid. Further data are needed to confirm and validate the enological performance in freshly pressed grape juice.
受艾斯卡病影响的葡萄藤会改变碳水化合物代谢、木质部水分运输和光合作用，结出的葡萄外观正常（但浆果无法成熟），且酚类化合物的浓度降低、发生氧化和聚合。普鲁兰多糖以及由葡萄座腔菌（同义词：葡萄座腔菌）和可可毛色二孢菌在体外和植物体内产生的甲羟戊酸内酯和异硬葡内酯混合物（9:1；/），在添加合成葡萄汁的微型酿酒过程中，针对葡萄座腔菌HS1菌株和IOC 18 - 2007菌株进行了检测。普鲁兰多糖和戊酮类化合物混合物的存在会影响受试菌株的生长和代谢。在100和1000 µg/mL浓度下的检测抑制了两种菌株的生长，而在1和5 µg/mL浓度下评估时未观察到影响。与对照相比，10 µg/mL的普鲁兰多糖和甲羟戊酸内酯/异硬葡内酯混合物会使受试菌株生长减缓、酒精产量降低、酒石酸和苹果酸浓度降低，并减缓乳酸、乙酸和总多酚含量的产生。这些代谢产物可在酿酒早期阶段替代添加亚硫酸盐，以支持所选菌株的作用。普鲁兰多糖对酒石酸的消减作用很有吸引力。需要进一步的数据来证实和验证其在新鲜压榨葡萄汁中的酿酒性能。
