Please use this identifier to cite or link to this item:
|Scopus||Web of Science®||Altmetric|
|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|
|Citation:||Australian Journal of Grape and Wine Research, 2004; 10(2):125-133|
|Publisher:||Australian Society of Viticulture and Oenology|
|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.|
|Appears in Collections:||Agriculture, Food and Wine publications|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.