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Identification and Field Evaluation of Fermentation Volatiles from Wine and Vinegar that Mediate Attraction of Spotted Wing Drosophila, Drosophila suzukii

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Abstract

Previous studies suggest that olfactory cues from damaged and fermented fruits play important roles in resource recognition of polyphagous spotted wing Drosophila flies (SWD), Drosophila suzukii (Matsumura) (Diptera: Drosophilidae). They are attracted to fermented sweet materials, such as decomposing fruits but also wines and vinegars, and to ubiquitous fermentation volatiles, such as acetic acid and ethanol. Gas chromatography coupled with electroantennographic detection (GC-EAD), gas chromatography-mass spectrometry (GC-MS), two-choice laboratory bioassays, and field trapping experiments were used to identify volatile compounds from wine and vinegar that are involved in SWD attraction. In addition to acetic acid and ethanol, consistent EAD responses were obtained for 13 volatile wine compounds and seven volatile vinegar compounds, with all of the vinegar EAD-active compounds also present in wine. In a field trapping experiment, the 9-component vinegar blend and 15-component wine blend were similarly attractive when compared to an acetic acid plus ethanol mixture, but were not as attractive as the wine plus vinegar mixture. In two-choice laboratory bioassays, 7 EAD-active compounds (ethyl acetate, ethyl butyrate, ethyl lactate, 1-hexanol, isoamyl acetate, 2-methylbutyl acetate, and ethyl sorbate), when added singly to the mixture at the same concentrations tested in the field, decreased the attraction of SWD to the mixture of acetic acid and ethanol. The blends composed of the remaining EAD-active chemicals, an 8-component wine blend [acetic acid + ethanol + acetoin + grape butyrate + methionol + isoamyl lactate + 2-phenylethanol + diethyl succinate] and a 5-component vinegar blend [acetic acid + ethanol + acetoin + grape butyrate + 2-phenylethanol] were more attractive than the acetic acid plus ethanol mixture, and as attractive as the wine plus vinegar mixture in both laboratory assays and the field trapping experiment. These results indicate that these volatiles in wine and vinegar are crucial for SWD attraction to fermented materials on which they feed as adults.

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Acknowledgments

We thank Jewel Brumley, Daryl Green, and Heather Headrick for technical supports and Alan Knight, Lee Reams, and Esteban Basoalto for supplying SWD. David Horton, Gregory Loeb, and two anonymous reviewers provided insightful suggestions for improvement to the manuscript. This research was supported in part by funding from the Washington Tree Fruit Research Commission.

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  1. Yakima Agricultural Research Laboratory, USDA, ARS, Wapato, WA, 98951, USA

    Dong H. Cha & Peter J. Landolt

  2. Oregon Department of Agriculture, 635 Capitol St. NE, Salem, OR, 97301, USA

    Todd Adams & Helmuth Rogg

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Cha, D.H., Adams, T., Rogg, H. et al. Identification and Field Evaluation of Fermentation Volatiles from Wine and Vinegar that Mediate Attraction of Spotted Wing Drosophila, Drosophila suzukii . J Chem Ecol 38, 1419–1431 (2012). https://doi.org/10.1007/s10886-012-0196-5

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