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

Abstract

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.

Modifications of Grapevine Berry Composition Induced by Main Viral and Fungal Pathogens in a Climate Change Scenario

“…Detrimental effects of red blotch disease are similar to GLRD. GRBaV affects berry physiology, causing uneven ripening, higher titratable acidity, and lower anthocyanin and sugar content ( Girardello et al, 2019 , 2020 ; Rumbaugh et al, 2021 ) putatively due to an impairment of carbon import into the berry ( Martínez-Lüscher et al, 2019 ). Rumbaugh et al (2021) observed a general decrease of fruity aroma compounds in Cabernet Sauvignon, mostly linked to a reduction of monoterpenes, such as limonene, ß-myrcene, α-terpinene, geranial, and p-cymene.…”

Composition of Pinot Noir Wine from Grapevine Red Blotch Disease-Infected Vines Managed with Exogenous Abscisic Acid Applications

“…Secondary berry metabolites can also be influenced by GRBD. It has been reported that grapes from symptomatic red blotch disease grapevines were lower in total soluble solids, flavan-3-ol, and total phenolic content and higher in the flavonol content when compared to grapes from healthy, GRBV-negative grapevines [ 10 ]. Enzyme activities involved in core phenylpropanoid, stilbene, flavonoid, and anthocyanin biosynthetic pathways are reduced in GRBV-positive berries at ripening stages [ 11 ].…”

“…GRBD can also affect the wine volatile composition and change wine quality. Girardello et al [ 10 ] found wines produced from GRBV-positive vines had lower levels of α-terpinene, p-cymene, linalool, and limonene than wines created with grapes from healthy, GRBV-negative vines. Since linalool and limonene concentrations accumulate in grapes and reach the maximum levels at later stages of ripening [ 16 ], it is possible that the lower levels of linalool and limonene in wines were caused by the delayed accumulation of those compounds in the grapes due to GRBV.…”

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

“…For example, leaves on infected vines show increased levels of sugar, phenolics, particular amino acids, and enzymatic activity related to plant defense, as well as a reduction in carbon fixation [ 16 , 17 , 18 ]. However, the most damaging are the effects on grape composition [ 17 , 18 , 19 , 20 ] which has been shown to be detrimental to final wine quality [ 21 ]. GRBV delays ripening by decreasing the accumulation of sugar and anthocyanin in berries, potentially due to the impairment of translocation mechanisms [ 17 , 18 , 20 ].…”

“…GRBV delays ripening by decreasing the accumulation of sugar and anthocyanin in berries, potentially due to the impairment of translocation mechanisms [ 17 , 18 , 20 ]. The virus has variable impacts on primary and secondary metabolites, specifically phenolic and aroma compounds [ 17 , 19 , 20 ]. In summary, detrimental economic impacts to vineyards in the United States could reach $68,548/ha with vine removal being the only current method of alleviation [ 22 ].…”