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Fungi of Grapes

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Biology of Microorganisms on Grapes, in Must and in Wine

In this chapter fungi and fungus-like pathogens colonizing grapevine clusters are described which cause berry decay and may influence the quality of must and wine by producing off-flavour or mycotoxins. For each organism the symptoms and the effect on berry quality is explained. The fungi affecting grapevine berries and clusters belongs to distinct taxonomical groups and differ in the life style partially significant. Some fungi are biotrophic and infect exclusively living tissue such as leaves, clusters and young berries, others have a necrotrophic life style and decompose the host tissue encymatically for nutrients uptake. The most of moulds causing off-flavor and producing mycotoxins are saprophytes which use leaking sugar the berries as a carbon source. The biological characteristics are of a great diversity within the fungi and fungus-like organisms, therefore each taxon is described separately. Only few pathogens are prevalent world-wide and may occurred in the majority of years, others are locally distributed ore occur under specific weather-conditions. Altogether the importance of fungi for the wine quality is considerably and all measures have to be taken to minimize the incidence of these berry diseases.

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Authors and Affiliations

  1. Department for Biology, State Institute for Viticulture and Oenology, Freiburg, 79100, Germany

    Hanns-Heinz Kassemeyer

  2. Institut für Biologie, Forschungsanstalt Geisenheim, Geisenheim, 65366, Germany

    Beate Berkelmann-Löhnertz

Authors
  1. Hanns-Heinz Kassemeyer
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  2. Beate Berkelmann-Löhnertz
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Editors and Affiliations

  1. Institute of Microbiology and Wine Research, Johannes Gutenberg-University, Becherweg 15, Mainz, 55099, Germany

    Helmut König , Gottfried Unden  & Jürgen Fröhlich ,  & 

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Kassemeyer, HH., Berkelmann-Löhnertz, B. (2009). Fungi of Grapes. In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-85463-0_4

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