Modifications in Chemical, Physical and Mechanical Properties of Nebbiolo (Vitis vinifera L.) Grape Berries Induced by Mixed Virus Infection

  • D. Santini Istituto Virologia Vegetale – CNR – UOS Grugliasco, Via L. da Vinci 44, 10095 GRUGLIASCO (TO), Italy
  • L. Rolle DIVAPRA – Tecnologie Alimentari – Università degli Studi di Torino, Via L. da Vinci 44, 10095 GRUGLIASCO (TO), Italy
  • P. Cascio Enosis Meraviglia s.r.l., Via per Cuccaro 19, 15043 Fubine (AL), Italy
  • F. Mannini Istituto Virologia Vegetale – CNR – UOS Grugliasco, Via L. da Vinci 44, 10095 GRUGLIASCO (TO), Italy

Abstract

Modifications in grape quality parameters induced by mixed infection with GFLV and GFkV, GLRaV-1and GVA, and GLRaV-3 and GVA in three Nebbiolo clones were compared against healthy plants of thesame clones in two experimental vineyards in Piemonte, northwest Italy. The aim of the study was toevaluate the effect of virus infection on the mechanical properties of the berry skin and the whole berry asassessed by texture analysis tests, and on the amount and quality of berry skin phenols. Differences wereobserved in grapevine vigour, yield and juice composition, depending on the viral status of the plants. Theanthocyanin profile of the vines infected with GFV and GFkV and those infected with GLRaV-1 and GVAshowed a lower percentage of the more stable tri-substituted malvidin-3-glucoside and a higher percentageof cyanidin and peonidin-3-glucosides. Texture analysis showed that the viruses may increase berry-skinthickness and reduce phenol extractability. These effects carry practical implications for wine quality.
Published
2011-12-07
Section
Articles