Phenolic profile of selected grape ( Vitis vinifera L.) varieties in the course of ripening and Botrytis cinerea infections
5 affiliations
- 1Institute of Nutritional and Food Sciences, Molecular Food Technology, Faculty of Agricultural, Nutritional and Engineering Sciences University of Bonn Bonn Germany
- 2Institute for Viticulture and Oenology Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz Neustadt Germany
- 3Department of Biology, Chemical Plant Ecology Technische Universität Darmstadt Darmstadt Germany
- 4Hochschule Kaiserslautern Weincampus Neustadt Neustadt Germany
- 5Section of Organic Food Quality University of Kassel Witzenhausen Germany
Abstract
BACKGROUND: Grapevine phenolic compounds play key roles in plant defense and wine quality. Composition depends on factors such as maturity and infections such as grey mold caused by Botrytis cinerea. Grapevines respond to infections by actively modifying their phenolic profile. These changes, along with fungal enzymes such as laccases, influence the overall phenolic composition. As a result of climate change, incidence and severity of infections are increasing, with different varieties being susceptible to varying degrees. This study examines differences in susceptibility and the impact of ripening and B. cinerea infection on phenolic profiles in three grape varieties over two vintages.
RESULTS: Heavy rainfall following prolonged drought increased the risk of infection. Occurrence of infection varied by sugar content, with Riesling showing higher susceptibility than Pinot noir. Compared to the non‐infested Pinot gris variety, the profile changes primarily involved hydroxycinnamic acids and methoxylated compounds. Flavonols were the only group not affected at all. A myricetin hexoside, which is usually not synthesized by white cultivars, was detectable in infested Riesling. Pinot gris and Pinot noir were characterized by high levels of trihydroxylated polyphenols. Riesling showed decreasing levels of phenolics in early ripening stages and induction only at advanced infection. For Pinot noir, the opposite development was observed.
CONCLUSION: Modifications in phenolic composition can be dependent on cultivar, Botrytis laccase activity and substitution pattern of involved compounds. Trihydroxylated compounds might contribute to resistance. These insights provide a foundation for further targeted studies and grape breeding efforts incorporating phenolic profile as an additional factor for resistance. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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BibTeX
@article{umberath2026phenolic,
title = {{Phenolic profile of selected grape ( Vitis vinifera L.) varieties in the course of ripening and Botrytis cinerea infections}},
author = {Kim Marie Umberath and Louis Backmann and Maren Scharfenberger‐Schmeer and Pascal Wegmann‐Herr and Andreas Schieber and Fabian Weber},
journal = {Journal of the Science of Food and Agriculture},
year = {2026},
month = aug,
doi = {10.1002/jsfa.70959},
url = {https://doi.org/10.1002/jsfa.70959},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Phenolic profile of selected grape ( Vitis vinifera L.) varieties in the course of ripening and Botrytis cinerea infections
AU - Kim Marie Umberath
AU - Louis Backmann
AU - Maren Scharfenberger‐Schmeer
AU - Pascal Wegmann‐Herr
AU - Andreas Schieber
AU - Fabian Weber
PY - 2026
DA - 2026/08/05
JO - Journal of the Science of Food and Agriculture
DO - 10.1002/jsfa.70959
UR - https://doi.org/10.1002/jsfa.70959
AB - BACKGROUND: Grapevine phenolic compounds play key roles in plant defense and wine quality. Composition depends on factors such as maturity and infections such as grey mold caused by Botrytis cinerea. Grapevines respond to infections by actively modifying their phenolic profile. These changes, along with fungal enzymes such as laccases, influence the overall phenolic composition. As a result of climate change, incidence and severity of infections are increasing, with different varieties being susceptible to varying degrees. This study examines differences in susceptibility and the impact of ripening and B. cinerea infection on phenolic profiles in three grape varieties over two vintages. RESULTS: Heavy rainfall following prolonged drought increased the risk of infection. Occurrence of infection varied by sugar content, with Riesling showing higher susceptibility than Pinot noir. Compared to the non‐infested Pinot gris variety, the profile changes primarily involved hydroxycinnamic acids and methoxylated compounds. Flavonols were the only group not affected at all. A myricetin hexoside, which is usually not synthesized by white cultivars, was detectable in infested Riesling. Pinot gris and Pinot noir were characterized by high levels of trihydroxylated polyphenols. Riesling showed decreasing levels of phenolics in early ripening stages and induction only at advanced infection. For Pinot noir, the opposite development was observed. CONCLUSION: Modifications in phenolic composition can be dependent on cultivar, Botrytis laccase activity and substitution pattern of involved compounds. Trihydroxylated compounds might contribute to resistance. These insights provide a foundation for further targeted studies and grape breeding efforts incorporating phenolic profile as an additional factor for resistance. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
SN - 0022-5142
SN - 1097-0010
ER -