Phytoalexins

Collective term (phyto = plant and alexin = defence) for chemical compounds with mostly antimicrobial and partly oxidation-inhibiting effects, which are formed in plants as a defence reaction. These host-specific phytoalexins can be present in principle, but are only produced in significant quantities by plants when they are attacked by harmful microorganisms such as bacteria and fungi, but also under stress conditions such as UV light or insect infestation. They then quickly accumulate at the site of infection within a few hours.

Grapevine

Phytoalexins that become active in grapevines belong to a group of phenols called stilbenes. They are produced in the leaves and berry skins when infected by various diseases such as downy mildew, powdery mildew or botrytis. This slows down or inhibits the spread of the diseases. Three common phytoalexins also found in grapes are catechin, resveratrol and viniferin. The concentration of these substances in wine depends on the grape variety, climate, cultivation method and vinification. In cool and humid regions, the risk of disease is greater, which increases the need for defence substances.

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