Impact of Rootstock and Season on Red Blotch Disease Expression in Cabernet Sauvignon (V. vinifera)

Rumbaugh, Arran; Girardello, Raul Cauduro; Cooper, Monica L.; Plank, Cassandra M.; Kurtural, S. Kaan; Oberholster, Anita

doi:10.3390/plants10081583

Cited by 17 publications

(36 citation statements)

References 69 publications

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“…Results in the current study indicate that RB(+) wines were significantly lower in tannin concentrations than RB(−) wines by the end of primary fermentation. This is contrary to findings in Rumbaugh et al [17], where tannin content and concentration were higher in RB(+) grapes when compared to RB(−) grapes, which was potentially due to a host defense mechanism stimulated by GRBV infection. This suggests that although tannin grape content is higher in RB(+) grapes than RB(−), the extractability during winemaking is much lower.…”

Section: Phenolic Extractabilitycontrasting

confidence: 99%

“…Overall, RB(+) wines were lower in volatile aroma compound concentrations than RB(−) wines, agreeing with previous results regarding the volatile profile of grapes [17]. The current study indicates that the volatile profile of RB(+) 2H wines were generally different than those of both RB(+) and RB(−).…”

Section: The Effect Of Ethanol and Ripeness Stage On Wine Chemical Compositionsupporting

confidence: 90%

“…Cabernet Sauvignon (Vitis vinifera), grafted onto 110R and 420A rootstocks, grapevines were used for this investigation, from Oakville Experimental Station (Napa County, CA, USA). Details of the vineyard and viticultural practices were previously described in Rumbaugh et al [17] and Martínez-Lüscher et al [15]. GRBV symptoms in this vineyard block were monitored for several years prior to this study.…”

Section: Grape Harvest and Winemakingmentioning

confidence: 99%

“…A 100% correlation between qPCR testing for GRBV and symptoms in grapevines was shown. Due to the number of vines needed for winemaking, only a subset of vines was retested for GRBV [17]. At harvest, 240 symptomatic (RB(+)) vines and 120 asymptomatic (RB(−)) vines were harvested simultaneously once RB(−) reached 25 • Brix.…”

Section: Grape Harvest and Winemakingmentioning

confidence: 99%

“…GRBV causes increases in sugar and anthocyanin concentrations in leaves of red grape cultivars, with consistent decreases of both in the grape berry [14][15][16]. The impact of GRBV on the secondary metabolites in grapes is variable and dependent on genotypic and environmental factors [14,17]. However, little research has been done on the impact of GRBV on the final wine composition and quality.…”

Section: Introductionmentioning

confidence: 99%

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Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition

et al. 2021

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Grapevine red blotch virus (GRBV), the causative agent of red blotch disease, causes significant decreases in sugar and anthocyanin accumulation in grapes, suggesting a delay in ripening events. Two mitigation strategies were investigated to alleviate the impact of GRBV on wine composition. Wines were made from Cabernet Sauvignon (CS) (Vitis vinifera) grapevines, grafted onto 110R and 420A rootstocks, in 2016 and 2017. A delayed harvest and chaptalization of diseased grapes were employed to decrease chemical and sensory impacts on wines caused by GRBV. Extending the ripening of the diseased fruit produced wines that were overall higher in aroma compounds such as esters and terpenes and alcohol-related (hot and alcohol) sensory attributes compared to wines made from diseased fruit harvested at the same time as healthy fruit. In 2016 only, a longer hangtime of GRBV infected fruit resulted in wines with increased anthocyanin concentrations compared to wines made from GRBV diseased fruit that was harvested at the same time as healthy fruit. Chaptalization of the diseased grapes in 2017 produced wines chemically more similar to wines made from healthy fruit. However, this was not supported by sensory analysis, potentially due to high alcohol content masking aroma characteristics.

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Section: Phenolic Extractabilitycontrasting

confidence: 99%

Section: The Effect Of Ethanol and Ripeness Stage On Wine Chemical Compositionsupporting

confidence: 90%

Section: Grape Harvest and Winemakingmentioning

confidence: 99%

Section: Grape Harvest and Winemakingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition

et al. 2021

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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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