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Type: Journal article
Title: The effect of Uncinula necator (powdery mildew) and Botrytis cinerea infection of grapes on the levels of haze-forming pathogenisis-related protiens in grape juice and wine
Author: Girbau, T.
Stummer, B.
Pocock, K.
Baldock, G.
Scott, E.
Waters, E.
Citation: Australian Journal of Grape and Wine Research, 2004; 10(2):125-133
Publisher: Australian Society of Viticulture and Oenology
Issue Date: 2004
ISSN: 1322-7130
Statement of
Teresa Girbau, Belinda E. Stummer, Kenneth F. Pocock, Gayle A. Baldock, Eileen S. Scott and Elizabeth J. Waters
Abstract: Powdery mildew on Chardonnay grapes resulted in increased levels of a grape thaumatin-like protein, VvTL2, in the free run juice compared to that from uninfected grapes. These increased levels persisted through winemaking and at the highest level of infection (> 30% of bunches infected) had a significant impact on the haziness in the wine following a heat test. Infection of Cabernet Sauvignon grapes (1-20% of bunches infected) did not affect the protein concentration of free run juice, and only traces of pathogenesis-related (PR) proteins remained detectable in the Cabernet Sauvignon wines from either infected or healthy grapes. In contrast, infection of Chardonnay or Semillon grapes by Botrytis cinerea in the vineyard resulted in decreased levels of all PR proteins in the free run juice and in a total protein extract from infected berries compared to that from uninfected grapes. Similar trends were observed when B. cinerea was grown in the laboratory on surface-sterilised berries or in filter-sterilised juice.
Keywords: Thaumatin-like proteins; chitinases; PR proteins; Uncinula necator; Botrytis cinerea; oidium; heat-induced haze; Vitis vinifera
Description: Copyright © 2008 Australian Society of Viticulture and Oenology Inc.
RMID: 0020042350
DOI: 10.1111/j.1755-0238.2004.tb00015.x
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Appears in Collections:Agriculture, Food and Wine publications

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