Effect of Esca disease on the phenolic and sensory attributes of Cabernet Sauvignon grapes, musts and wines

• B. Lorrain ^[1] ; I. Ky ^[1] ; G. Pasquier ^[1] ; M. Jourdes ^[1] ; L. Guerin Dubrana ^[2] ; L. Gény ^[1] ; P. Rey ^[2] ; B. Donèche ^[1] ; P.L. Teissedre ^[1]
  1. [1] Université Bordeaux - Institut des Sciences de la Vigne et du Vin
  2. [2] UMR Santé Végétal
• Localización: Australian journal of grape and wine research, ISSN 1322-7130, Vol. 18, Nº 1, 2012, págs. 64-72
• Idioma: inglés
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• Resumen

  • Background and Aims: The impact of Esca, a cryptogamic disease affecting woody tissues of grapevines (trunk, branches and shoots), was investigated on phenolic and sensory qualities of Cabernet Sauvignon grapes, derived musts and wines.

    Methods and Results: Global phenolic analyses revealed no major difference between healthy and affected grapes whereas high‐performance liquid chromatography analyses showed decreases in the skin concentrations of catechin and epicatechin and of anthocyanins for the two vintages assessed. Proanthocyanidin characteristics, and particularly mean degree of polymerisation, were strongly decreased in skin proanthocyanidin polymeric fractions. Chemical analyses of wines made with different percentages of fruit from Esca infected grapevines confirmed the moderate impact of Esca on phenolic composition. Nevertheless, sensory analyses revealed a loss of wine sensory quality perceptible with as little as 5% of affected fruit in wines.

    Conclusions: Phenolic variations in grapes and in derived wines may be related to changes to grapevine physiology caused by Esca fungi that impact on flavonoid metabolism. The chemical and sensory variations between wines can also be related to the delayed ripening delay of fruit from Esca infected grapevines.

    Significance of the Study: Esca moderately affected the phenolic composition of grapes and decreased the sensory quality of wines, suggesting a dramatic increase in the economic importance of Esca if no control methods are found.