Impact of Fungal Diseases in Grapes and Wine: General Aaspects and Recent Advances

Abstract

Fungi are the most important and prevalent plant pathogens. The infection of plants by several fungi causes destructive and important economical losses of crops in the field and fresh fruits and vegetables during storage and transportation. As a result of fungi metabolism, secondary metabolites, called mycotoxins are produced. The intake of these toxins above certain levels can produce several toxic effects in humans and animals. With respect to wine, fungal diseases reduce yield and quality of grapes and affect chemical and sensory properties of wine. The purpose of this chapter is to describe the main fungal diseases affecting grapes and wine quality, the mycotoxigenic risk associated to wine production and strategies currently performed to prevent and control fungal contamination. Special attention was paid to ochratoxin A, the main mycotoxin present in grapes, must and wine.