Alternaria, Tenuazonic Acid and Spoilage Yeasts Associated with Bunch Rots of the Southern Oasis of Mendoza (Argentina) Winegrowing Region

A study was carried out to identify the filamentous fungi and yeasts present in rotten wine grapes from two subzones of the Southern oasis of Mendoza winegrowing region, to assess the occurrence of tenuazonic acid (TA), a mycotoxin produced by the Alternaria genus, and to evaluate the wine spoilage potential of the associated yeasts in vitro and during microvinifications. The main fungal genera present were Alternaria (69.3%), followed by Aspergillus (16.8%), Penicillium (9.3%), and Cladosporium (4.6%), while the dominant yeast species Metschnikowia pulcherrima (23.1%), Aureobasidium pullulans (20.2%) and Hanseniaspora uvarum (13.0%) were followed by H. vineae (11.6%), Zygosaccharomyces bailii (10.4%), and H. guilliermondii (9.2%). Additionally, 94.1% of the rotten samples were contaminated with TA, with the highest level found in the Cabernet Sauvignon variety. No geographic association was found in the incidence of the different fungal genera or yeast species, nor in the occurrence of TA. Almost all of the tested yeasts produced H2S, the majority of the Hanseniaspora strains produced acetic acid, and only one M. pulcherrima strain produced off-flavours in in vitro tests. Wines co-fermented with H. uvarum L144 and S. cerevisiae showed higher volatile acidity and lower fruity aroma and taste intensity. Therefore, processing bunch rot could pose a toxicological and microbiological risk to winemaking due to the high incidence of Alternaria and TA, as well as the potential of the associated yeasts to spoil wine.