Impact of Grapevine Red Blotch Disease on Grape Composition of <i>Vitis vinifera</i> Cabernet Sauvignon, Merlot, and Chardonnay

Girardello, Raul Cauduro; Cooper, Monica L.; Smith, Rhonda J.; Lerno, Larry; Bruce, Robert; Eridon, Sean; Oberholster, Anita

doi:10.1021/acs.jafc.9b01125

Cited by 37 publications

(63 citation statements)

References 43 publications

(77 reference statements)

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“…RB(+) grapes were 4.2%, 8.2%, and 4.4% °Brix lower than RB(−) grapes at harvest in 2014, 2015 and 2016 seasons, respectively. These results confirmed what was found in other studies regarding the impact of GRBD on grape sugar concentration in red cultivars . The reduced accumulation of sugar has been demonstrated to be one of the most typical impacts of viral diseases in grapevines .…”

Section: Resultssupporting

confidence: 91%

“…This is the first time that an extensive study has been conducted investigating the interaction between GRBD and Chardonnay from one vineyard during three consecutive seasons. This study is part of a larger research project that started in 2014 that also evaluated the impact of GRBD on V. vinifera L. Merlot and Cabernet Sauvignon, which was recently published . The results presented here create new knowledge regarding the impact of GRBD on Chardonnay and complete our screening of the potential impact of GRBD on three of the major cultivars grown in California.…”

Section: Introductionmentioning

confidence: 89%

“…Similar to other viruses known for causing negative impacts on grapevine physiology and fruit quality, GRBV was shown to impact grapevine leaf metabolism, reduce yield and pruning weight, decrease grape sugar and color accumulation, and alter transcription factors and hormone networks during grape ripening . To date, limited information is available regarding the effects of GRBD on wine composition, sensory properties, and consumer perception.…”

Section: Introductionmentioning

confidence: 99%

“…Regarding phenols, for most V. vinifera cultivars the phenolic composition of mesocarp tissue is dominated by hydroxycinnamic acids, and therefore this is the most abundant class of phenolic compounds in white wines. Biotic factors such as disease caused by viruses or other pathogens may influence grape ripening development, altering the normal accumulation of sugars, acids, phenolic and aroma compounds . Grape composition at harvest affects wine quality directly since it will influence sensorial parameters such as ethanol content, pH, aroma, taste, and mouthfeel in the wine …”

Section: Introductionmentioning

confidence: 99%

“…Seasonal conditions may also influence how GRBD impacts grape composition . Environmental and weather parameters such as air temperatures, growing degree days (GDD), precipitation, and light may modify not only grape and wine composition from 1 year to another but also alter the interaction between GRBV and the grapevines.…”

Section: Introductionmentioning

confidence: 99%

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The impact of grapevine red blotch disease on Vitis vinifera L. Chardonnay grape and wine composition and sensory attributes over three seasons

et al. 2019

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BACKGROUND: Grapevine red blotch virus (GRBV) is a recently discovered DNA virus, which was demonstrated to be responsible for grapevine red blotch disease (GRBD). Its presence has been confirmed in the United States, Canada, Mexico, and South Korea in white and red Vitis vinifera cultivars, including Chardonnay. It has been shown that the three-cornered alfalfa treehopper (Spissistilus festinus) was able to both acquire the GRBV from a grapevine infected and transmit it to healthy grapevines in glasshouse conditions. Studies found that GRBD impacts fruit price, grapevine physiology, and grape berry composition and metabolism in red cultivars. This study evaluated the impact of GRBD on V. vinifera L. Chardonnay grape and wine composition and sensory properties from one vineyard during the 2014, 2015 and 2016 seasons. RESULTS: Grapes from symptomatic red blotch diseased grapevines were lower in total soluble solids, flavan-3-ol, and total phenolic content, and higher in flavonol content when compared to grapes from healthy grapevines. Wines made with grapes from symptomatic grapevines resulted mostly in lower ethanol content and higher pH when compared to wines made from healthy grapevines. Analysis of volatile compounds and descriptive analysis demonstrated that GRBD can impact wine style by altering aroma, flavor, and mouthfeel attributes.CONCLUSIONS: The impacts of GRBD on grape composition directly influenced wine chemistry. The decreased ethanol content impacted not only the levels of volatile compounds but the sensory perception during descriptive analysis. The extent of GRBD impact on the grape composition and wine composition and sensory attributes varied between seasons.

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The impact of grapevine red blotch disease on Vitis vinifera L. Chardonnay grape and wine composition and sensory attributes over three seasons

et al. 2019

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Grapevine red blotch virus alters grape skin cell‐wall composition impacting phenolic extractability during winemaking

et al. 2023

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BACKGROUND Grapevine red blotch virus (GRBV) is the causal agent of grapevine red blotch disease and is known to delay grape ripening. However, grape cell‐wall modifications during GRBV infection are largely unknown, even though the cell wall plays a large role in pathogenicity, viral interactions with host plants, and phenolic extractability during winemaking. Understanding the impact of GRBV infection on cell‐wall metabolism is important for the development of potential mitigations strategies. In this study, high‐throughput transcriptome sequencing was conducted on Vitis vinifera L. ‘Merlot’ grapes during ripening. The cell‐wall composition, phenolic content, and phenolic extractability at two different commercial harvest points were also determined. RESULTS Log fold changes indicated a strong induction in diseased grapes at harvest of several transcripts involved in cell‐wall solubilization and degradation. However, these observations did not translate to changes in cell‐wall composition at either harvest point in diseased grapes, potentially suggesting post‐transcriptional regulation. Moderate induction of pectin methylesterase inhibitor transcripts and transcripts associated with pathogenesis‐related proteins coincided with increases in pectin and soluble proteins in cell walls of diseased grapes at harvest. Both pectin and pathogenesis‐related proteins are known to retain phenolic compounds during winemaking. CONCLUSION Our study corroborates this finding when the percentage extractability of flavonols in wines was significantly lower when made from GRBV‐infected fruit. These results suggest GRBV alters the grape cell walls, consequently decreasing phenolic extraction during winemaking. © 2023 Society of Chemical Industry.

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Longer cluster hanging time decreases the impact of grapevine red blotch disease in Vitis vinifera L. Merlot across two seasons

Girardello,

Rumbaugh,

Perry

et al. 2023

J Sci Food Agric

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BACKGROUNDGrapevine red blotch virus (GRBV) is a recently discovered virus and a major concern for the wine industry. Prior research indicated that GRBV delays grape ripening by reducing °Brix and anthocyanin concentrations in grapes from infected vines, resulting in higher ethanol concentrations in wines made from healthy fruit compared to diseased vines, which impacted sensory properties. In this study, infected fruit (Vitis vinifera L. Merlot) was sequentially harvested (in 2016 and 2017) and chaptalized (in 2017) to ameliorate the impact of GRBV on grape and final wine composition.RESULTSChemical parameters including phenolic and volatile profiles of grapes and their subsequent wines were measured. Sensory properties were determined by descriptive analyses. Results demonstrated that GRBV decreased sugar accumulation and anthocyanin synthesis in grapes. Wines from GRBV grapes harvested at later ripening stage produced wines that were more similar chemically and sensorially to wines made from healthy fruit than to wines made from GRBV fruit harvested earlier.CONCLUSIONThe longer hang time of GRBV grapes is a potential strategy to mitigate the impacts of GRBV. However, chaptalization of diseased fruit must was inefficient at increasing similarities with wines made from healthy fruit.This article is protected by copyright. All rights reserved.

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Impact of Grapevine Red Blotch Disease on Grape Composition of Vitis vinifera Cabernet Sauvignon, Merlot, and Chardonnay

Cited by 37 publications

References 43 publications

The impact of grapevine red blotch disease on Vitis vinifera L. Chardonnay grape and wine composition and sensory attributes over three seasons

The impact of grapevine red blotch disease on Vitis vinifera L. Chardonnay grape and wine composition and sensory attributes over three seasons

Grapevine red blotch virus alters grape skin cell‐wall composition impacting phenolic extractability during winemaking

Longer cluster hanging time decreases the impact of grapevine red blotch disease in Vitis vinifera L. Merlot across two seasons

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