Dr. Dario Cantu, an assistant professor at the University of California at Davis, has been researching Botrytis cinerea as his own business and has been engaged in the research of sweet wine for a long time. He has been in business for 11 years.

Botrytis is a fungal disease in which grapes infected with gray mold can be used to produce expensive rot and may also rot. At present, Dr. Cantu and his team at the School of Viticulture and Winemaking have discovered the way in which gray mold affects the metabolism of grapes, which has a huge impact on the production of flavors during winemaking.

The study was published in "Plant Physiology," which was first produced in November 2012 when Cantu visited the Greg Allen winemaker at the Napa Valley Dolce Winery, which produces Bordeaux Susie-style sweet white wine.

Cantu found that as the Dolce winery began to show symptoms of gray mold, the color of the grape berry changed from yellow to pink, similar to the mid-color of the red grape berry.

It is considered impossible because white grapes are white, and they have genetic mutations that prevent the production of anthocyanins, while anthocyanins produce red, purple, and blue grapes such as Cabernet Sauvignon and Pinot Noir. A color tone compound.

Although winemakers have long known that grapes infected with gray mold change from yellow to pink and then to purple, scientists cannot explain why. Cantu and his team found that gray mold can alter the grape's metabolic disease and activate the biosynthesis of coloring matter.

Botrytis is a fungal infection. As fungi grow on grape berry, it exerts pressure on the metabolic pathway, which effectively accelerates the ripening and death of the grapes. The excessive consumption of grape hormones accelerates the production of coloring matter and flavor substances, together with warm and humid weather, subsequent dry weather, careful winemakers and luck, to produce sweet wines with a rich export.

This research has led to a deeper understanding of gray mold. Cantu said: "We found that we have the tools to study the formation of grape flavors in vineyards. If you can control metabolism without gray mold, you can adjust the metabolic system."

Just like gray mold, if scientists can control the metabolism of the grapes and thus control their color and flavor, people can better control the maturity of the grapes. Then, for winemaking areas that were previously considered to be bad, the production of wine grapes can be greatly increased, which is even more important in climate change.

Under any environmental conditions, the metabolism of the grapes may change, and only one example of gray mold. Cantu said: “It is vital to understand the changing laws of the environment and the impact on the maturity of the grapes. Although I don’t like to use the term “terroir”, all of these effects are related to the environment.”

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