Amati, A.

Antonelli, A.

Chinnici, F.

Piva, A.

English

JKI Open Journal Systems (Julius Kühn-Institut)

Vitis38 (4), 187-188 (1999) Research Note Composition of grapes from cv. Trebbiano romagnolo affected by Esca F. CHINNICI, A. ANTONELLI, A. PIVA and A. AMATI Universita degli Studi di Bologna, Istituto di Industrie Agrarie; Bologna, Italia K e y w o r d s : grapes, Esca, amino acids, Phellinus igniarius, Stereum hirsutum. Introduction: Cryptogamic diseases of the wood and, in particular, esca have gained increased attention both for the intensity of damage and the spread even in newly estab-lished vineyards. Its aetiology is related to two recogniz-able basidiomycetes, Phellinus igniarius and Stereum hirsutum. The former is recognizable by the red-brown or yellow carpofore, which appears on the wood in spring, whereas the Stereum hirsutum carpofore is a grey, shaggy, and bracket-shaped structure appearing in autumn (VERCESI 1988). The contemporary presence of at least 5 mycetes (Cephalosporium sp., Phialophora parasitica, Eutypa lata, Phellinus igniarius and Stereum hirsutum) has been related to the Esca symptomatology (LARIGNON 1991 ). Wood lacerations caused by viticultural practices or environmental events like frost or hail are the prevalent ways of infection. Mycelia growth causes enzymatic deg-radation of lignin and affects cellular respiration and pro-tein synthesis (EGGER 1988). The xylem system is seriously degraded and, at the end ofthis process, it is brown and spongy. Leaves show a yel-low-red pigmentation between the vessels that may lead to rapid plant desiccation (acute form). Affected berries present sclerotic spots. The spread of the disease is rising due to an increasing frequency of summer pruning and mechanical harvesting. The chronic form ofEsca allows a 4 to 8-year period of host survival during which plants can yield satisfactorily; for this reason, vinification of partially affected grapes may become more and more probable. The aim of this work was a preliminary evaluation of the effect of Esca on must composition in the first latent stage of the disease. Material and Methods: Berry samples from Trebbiano romagnolo were collected from vineyards at the Azienda Naldi in Faenza (Italy). The 2.5 ha vineyard was located in a foothill area (120 m a.s.l.) with a row orienta-tion to south-east. Plant distance was 1.5 m within the rows and 4.0 m between the rows; vines were grafted to Kober 5 BB and the trellis system was Guyot. Correspondence to: DR. A. ANTONELLI, Universita degli Studi di Bo-logna, Istituto di Industrie Agrarie, via San Giacomo 7, 1-40126 Bo-logna, Italy. Fax: +39-51-2099911. E-mail: antonell@agrsci.unibo.it The general appearance of the plants (berry number and size, canopy leaf area, etc.) as well as yield were the same for all vines. The infection started in 1992 and at the sam-pling date the infection rate was 20 %. The infected plants showed some typical symptoms but only a microscopic examination of the tissue confirmed the presence of Esca. Sampling was carried out as previously reported (AMATI et al. 1994 ). Sound and affected berries were divided into three parts, and stored at -15 oc in air-tight containers. Analysis of the phenolic composition of must was car-ried out with berries after removal of petioles and seeds. The samples were homogenized in a Silverson laboratory homogenizer operating under nitrogen atmosphere using a 33 % methanol/water solution in the presence of sulphur dioxide (K2S20 5, 400 mg I-1). The other analyses were car-ried out using distilled water for homogenization. Each homogenate was centrifuged at 2400 g for 15 min. Chemi-cal analyses were performed as previously reported (PALLOTTA et al. 1994, 1995). Amino acids were quanti-fied according to BuiATTI et al. (1989). Each analytical de-termination was performed in triplicate. Statistics were car-ried out with the "Statistica" package for Windows. Results: Berry composition was significantly affected by Esca, most solutes being reduced. In contrast, phenolics and amino acids showed a distinct increase (Table). Sugar concentration was probably influenced by a de-cline of the photosynthesis due to reductions of the leaf area. Among the ions, the low potassium concentration in infected samples is particularly significant. This element is involved in sugar and protein synthesis and in condensa-tion processes and plays a fundamental role in cell perme-ability. Low potassium concentrations may contribute to the development of Esca. The decrease of ash alkalinity was a direct consequence of the depressed cation uptake of infected plants. Also malic acid was significantly low-ered by Esca. On the contrary, the concentration of phenolics was increased due to the cryptogamic attack (CAL:tARANO and DJ MARCO 1997). • The total amino acid content in general, and the valine, isoleucine, tyrosine, phenylalanine, glutamine contents in particular showed the most significant variations (Table). It is worth mentioning that some of them are the natural precursors of substances such as phenylethanol alcohol, isobutanol, 3-metyl-l-butanol and 2-metyl-l-butanol, which are very important sensorial characteristics of wine. Conclusions: In spite of the reduced number of ob-servations and considering that only one grape variety was studied, it becomes obvious that significant modifications of grape must composition occurred due to Esca. Damage of leaves and the vascular system by Esca are supposed to lead to modifications of the must composition; their ef-fects on wine quality are still unclear. The increase of the amino acid content, which affects the metabolism of yeast and the decrease of the cation content, which is important for wine stability, were the most important alterations ob-served. 188 F. CHINNICI, A. ANTONELLI, A. PIVA and A. AMATI Tab I e Grape composition (average of 3 determinations) of sound and infected material. Values marked with * and * * are significantly different for p = 0.05 and p = 0.0 I, respectively Sound Infected Glucose g·kg-1 ff) 64* Fructose g·kg-1 82 77* Glucose/fructose 0.84 0.83 Ashes g·kg-1 3.65 3.28 Ash alcalinity meq·kg-1 49.2 40.2 * Total acidity g·kg-1 8.3 8.4 Tartaric acid g·kg-1 7.1 7.2 Malic acid g·kg-1 2.9 2.2 * Citric acid g·kg-1 0.135 0.133 Succinic acid g·kg-1 0.206 0.187 Total phenolics mg·kg-1 499 701 ** Phenolic acids mg·kg-1 35 42 * K mg·kg-1 873 679** Ca mg·kg-1 134 138 Mg mg·kg-1 92 60 ** Na mg·kg-1 13 8 Fe mg·kg-1 traces traces Cu mg·kg-1 3.2 2.6* Alanine mg·kg-1 24.2 21.9 Valine mg·kg-1 14.2 22.1* Threonine mg·kg-1 19.8 22.1 Glycine mg·kg-1 2.1 2.1 Isoleucine mg·kg-1 10.2 19 * Proline mg·kg-1 73.6 85.5 Leucine mg·kg-1 15.2 29.1 Serine mg·kg-1 10.9 14.2 D,L-GABA mg·kg-1 82.9 112.1 * Hydroxyproline mg·kg-1 12.8 11 Methionine mg·kg-1 8.0 8.1 Asparagine+Aspartic acid mg·kg-1 27.3 36.6 Phenylalanine mg·kg-1 12.7 27.8* Glutamine+Glutamrnic acid mg·kg-1 94.1 153.9 * Tyrosine mg·kg-1 0.6 1.5* Lysine mg·kg-1 1.5 2.3 Total amino acids mg·kg-1 410.1 569.3 * AMATI, A.; MARANGONI, B.; ZIRONI, R.; CASTELLARI, M.; ARFELLI, G.; 1994: Prove di vendemmia differenziata. Effetti del diradamento dei grappoli: metodiche di campionamento e di analisi delle uve. Riv. Viticolt. Enol. 47 (2), 3-11. BUlATII, S.; ZIRONI, R.; BoSCHELLE, 0.; 1989: Determinazione degli aminoacidi ne! mosto d'uva mediante GLC capillare. Industrie delle Bevande 18, 365-368. CALZARANO, F.; DI MARCO, S.; 1997: I1 mal dell'esca della vite: stato della ricerca. Informatore Fitopatologico 47 (9), 9-20. EaGER, E.; 1988: Mal deli'Esca. r;Informatore Agrario 44 (16), 9I-95. LARJGNON, P.; I 991: Contribution a !'identification et au mode d'action des champignons associes au syndrome de l'Esca de la vigne. These pour le Doctoral Mention Sciences de la Vie, Univ. Bor-deaux II. PALLOTIA, U.; PIVA, A.; PISCOLLA, P.; RAGAINI, A.; ARFELLI, G.; 1994: Influ-enza di Botrytis cinerea sulla composizione delle uve. Riv. Viticolt. Enol. 47 (I), 5I-62. - -;- -; RAGAINI, A.; ARFELLI, G.; I 995: Influenza di Botrytis cinerea sulla composizione di uve cv. Trebbiano r., Albana e Sangiovese. Riv. Viticolt. Enol. 48 (3), 27-36. VERCESI, A.; 1988: Osservazioni sulla sensibilita varietale al mal dell'esca della vile. Vignevini 15 (4), 55-58. 

Composition of grapes from cv. Trebbiano romagnolo affected by Esca

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Composition of grapes from cv. Trebbiano romagnolo affected by Esca

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