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

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.

• Publication year

  2025

• Venue

  The Journal of the Science of Food and Agriculture

• Publication date

  2025-08-29

• Fields of study

  Agricultural and Food Sciences, Medicine, Environmental Science

• Identifiers
  DOI 10.1002/jsfa.70139PMID 40879212PMCID 12623299
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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