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• W2999391411 abstract "Background and Aims The threshold for Botrytis contamination of winegrapes is not fully known. Using a measurement of the fungal sterol, ergosterol, we aimed to understand how much grey mould of grapes can be tolerated before there is a perceivable impact on wine sensory characteristics. Methods and Results Chardonnay grape bunches hand-harvested in January 2016 from the Hunter Valley, NSW, were divided into one of five groups based on the visual assessment of the severity of grey mould using a scale of 0–4. Ergosterol analysis indicated that the fungal biomass of the five batches of grapes was 0.06, 0.28, 0.87, 1.50 and 4.25 g dry mass of fungus per kg wet mass. Grey mould infection resulted in an elevated concentration of benzaldehyde, 2-pentyl furan, ethyl linoleate, (E)-3-hexenol, 3-octanol, 1,5-dimethyl-naphthalene, 1,5-dimethyl tetralin 1-octen-3-ol, 1-octen-3-one and 3-octanone in the juice. 1-Octen-3-ol, and 3-octanone, ethyl-3-hydroxydodecanoate and isoamyl acetamide were elevated in wine made with Botrytis-affected grapes. Sensory discrimination tests identified a difference between wine made from grapes with ≥0.87 g of dry mass of fungus/kg wet mass of grapes (equivalent to ≥2.57 mg ergosterol/kg grapes) and wine made from asymptomatic grapes. Conclusions Ergosterol correlated with the degree of grey mould contamination and the threshold in Chardonnay grapes was 0.28–0.87 g dry mass fungus/kg fresh mass of grapes. Significance of the Study Measurement of ergosterol has been evaluated as a quantitative estimate of the threshold for Botrytis contamination of winegrapes." @default.
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• W2999391411 date "2020-01-01" @default.
• W2999391411 modified "2023-10-13" @default.
• W2999391411 title "Thresholds for Botrytis bunch rot contamination of Chardonnay grapes based on the measurement of the fungal sterol, ergosterol" @default.
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• W2999391411 doi "https://doi.org/10.1111/ajgw.12417" @default.
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