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The complexity of the interaction between the necrotrophic pathogen Botrytis cinerea and grape berries (Vitis vinifera spp.) can result in the formation of either the preferred noble rot (NR) or the loss-making grey rot (GR), depending on the prevailing climatic conditions. In this study, we focus on the functional gene set of V. vinifera by performing multidimensional scaling followed by differential expression and enrichment analyses. The aim of this study is to identify the differences in gene expression between grape berries in the phases of grey rot, noble rot, and developing rot (DR, in its early stages) phases. The grapevine transcriptome at the NR phase was found to exhibit significant differences from that at the DR and GR stages, which displayed strong similarities. Similarly, several plant defence-related pathways, including plant-pathogen interactions as hypersensitive plant responses were found to be enriched. The results of the analyses identified a potential plant stress response pathway (SGT1 activated hypersensitive response) that was found to be upregulated in the GR berry but downregulated in the NR berry. The study revealed a decrease in defence-related in V. vinifera genes during the NR stages, with a high degree of variability in functions, particularly in enriched pathways. This indicates that the plant is not actively defending itself against Botrytis cinerea, which is otherwise present on its surface with high biomass. This discrepancy underscores the notion that during the NR phase, the grapevine and the pathogenic fungi interact in a state of equilibrium. Conversely the initial stages of botrytis infection manifest as a virulent fungus-plant interaction, irrespective of whether the outcome is grey or noble rot. [ABSTRACT FROM AUTHOR]

Botrytis cinerea is one of the fungal pathogens with the widest host plant spectrum, causing serious yield losses and significant economic damage in vineyards from year to year. As an ubiquitous, polyphagous fungal pathogen, with both saprophytic and parasitic lifestyle. The sequential use of active substances belonging to the same chemical family to protect vineyards can lead to an increase in fungal chemical resistance, which is reflected in the enrichment of point mutations in the genomic regions coding proteins involved in the mechanism of action of different pesticides. The aim of our studies was to compare the sensitivity to different fungicides of B. cinerea populations in two wine regions with different pest management practices: the Tokaj region, where the presence of B. cinerea is necessary to produce noble rot wines, and the adjacent Eger Region, where a total protection against B. cinerea is desired. Our study is the first Hungarian report of some previously studied resistance mutations in ERG27 and SDHB protein-coding genes. We identified point mutations in ERG27 transmembrane domain that have not been previously described but may affect the emergence of resistance to certain fungicides. Our study shows that the B. cinerea population of the Northern Hungary region is consistently characterized by an increase in fenhexamid resistance. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effects of cluster thinning and severe shoot trimming on berry and wine composition and wine sensory characteristics of Merlot variety, in the context of climate change challenges related to grapevine ripening and the corresponding high alcohol content in wine. In two seasons, two different crop sizes were obtained via cluster thinning and combined in a two-factorial design with severe shoot trimming (SST) and its respective high canopy control (HC). In both seasons, cluster thinning (CT) resulted in higher Brix in grape juice and higher alcohol in wine than full crop size (FC), whereas SST obtained lower values than HC. Total anthocyanins and phenolics in wine were increased by CT, whereas SST had no any significant effect on wine's phenolic content. Several sensory characteristics of wine were positively affected by CT in both seasons, including aroma intensity, wine body and overall wine quality, whereas SST wines were in one season characterized by increased perception of vegetal aroma, acidity and bitterness, and decreased perception of body, persistency and taste balance. Our results demonstrate that practices which affect the leaf area to fruit ratio have a major impact on wine sensorial characteristics, concluding that their choice should be based on the desired wine style. [ABSTRACT FROM AUTHOR]