Effects of Trichoderma treatments on the phenolic and sensory quality of Aglianico grapes and wine.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-08-29 DOI:10.1002/jsfa.70139

Maria Tiziana Lisanti, Sheridan L Woo, Angelita Gambuti, Roberta Marra, Giada d'Errico, Francesco Vinale, Gelsomina Manganiello, Luigi Moio, Nadia Lombardi

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引用次数: 0

Abstract

Background: As environmental awareness grows, interest in sustainable agriculture is increasing. A promising alternative is the use of plant-beneficial microorganisms such as Trichoderma spp., which suppress pathogens, promote growth and enhance productivity. In viticulture, Trichoderma species have been studied mainly for pathogen control, but their impact on wine composition and quality remains underexplored. The present study evaluates the effects of Trichoderma afroharzianum T22 and its metabolite, 6-pentyl-α-pyrone (6PP) on Vitis vinifera cv. Aglianico over 2 years. Biometric parameters (grape yield per vine, 100-berry weight), basic chemical parameters (soluble solids, pH, titratable acidity) and polyphenols (anthocyanins, high-molecular-weight tannins, vanillin-reactive flavans) were analyzed in grapes. The resulting wines were assessed for phenolic composition and sensory attributes.

Results: Treatments increased anthocyanin content in both grapes and wine, at the same time as reducing low-molecular-weight tannins in grape skins, potentially decreasing bitterness. Despite an increase in high-molecular-weight tannins, no significant differences in astringency perception were detected. The wines from treated vines showed enhanced odor complexity, with stronger floral, tobacco and black pepper notes, likely a result of the increased terpenic volatile compounds. The effect of T. Afroharzianum T22 spores was more pronounced than that of 6PP.

Conclusion: This study highlights the potential of Trichoderma-based treatments as eco-friendly alternatives to synthetic chemicals in viticulture. Beyond disease control, Trichoderma spp. and their metabolites may positively influence grape composition and wine quality, contributing to a more sustainable viticultural model. Further research is needed to better understand their effects on grapevine physiology and metabolism. © 2025 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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木霉处理对Aglianico葡萄和葡萄酒酚类和感官品质的影响。

背景：随着环保意识的增强，人们对可持续农业的兴趣也在增加。一种很有前景的替代方法是利用对植物有益的微生物，如木霉，它能抑制病原体，促进生长并提高生产力。在葡萄栽培中，对木霉的研究主要是为了防治病原菌，但对其对葡萄酒成分和品质的影响尚不充分。本研究评价了非洲木霉T22及其代谢产物6-戊基-α-吡酮（6PP）对葡萄（Vitis vinifera）的影响。Aglianico超过2年。分析了葡萄的生物特征参数（单株葡萄产量、百果重）、基本化学参数（可溶性固形物、pH、可滴定酸度）和多酚类物质（花青素、高分子量单宁、香草素活性黄烷）。对所得葡萄酒的酚类成分和感官属性进行了评估。结果：处理增加了葡萄和葡萄酒中的花青素含量，同时减少了葡萄皮中的低分子量单宁，潜在地减少了苦味。尽管高分子量单宁增加，但在涩味感知上没有显著差异。经过处理的葡萄酿造的葡萄酒显示出更复杂的气味，带有更强烈的花香、烟草和黑胡椒的味道，可能是萜烯挥发性化合物增加的结果。非洲弧菌T22孢子的作用比6PP更明显。结论：本研究强调了木霉处理作为葡萄栽培中合成化学品的环保替代品的潜力。除了控制病害外，木霉及其代谢产物可能对葡萄成分和葡萄酒质量产生积极影响，有助于建立更可持续的葡萄栽培模式。需要进一步的研究来更好地了解它们对葡萄藤生理和代谢的影响。©2025作者。约翰威利父子有限公司代表化学工业协会出版的《食品与农业科学杂志》。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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