Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition
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 we...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/7/4/76 |
| _version_ | 1827674119463763968 |
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| author | Arran Rumbaugh Raul Cauduro Girardello Annegret Cantu Charles Brenneman Hildegarde Heymann Anita Oberholster |
| author_facet | Arran Rumbaugh Raul Cauduro Girardello Annegret Cantu Charles Brenneman Hildegarde Heymann Anita Oberholster |
| author_sort | Arran Rumbaugh |
| collection | DOAJ |
| description | 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) (<i>Vitis vinifera)</i> 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. |
| first_indexed | 2024-03-10T04:35:09Z |
| format | Article |
| id | doaj.art-d7b2bd46cf4c43b4b78c442be68d5a95 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-10T04:35:09Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-d7b2bd46cf4c43b4b78c442be68d5a952023-11-23T03:51:53ZengMDPI AGBeverages2306-57102021-11-01747610.3390/beverages7040076Mitigating Grapevine Red Blotch Virus Impact on Final Wine CompositionArran Rumbaugh0Raul Cauduro Girardello1Annegret Cantu2Charles Brenneman3Hildegarde Heymann4Anita Oberholster5Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USADepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USADepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USADepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USADepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USADepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USAGrapevine 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) (<i>Vitis vinifera)</i> 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.https://www.mdpi.com/2306-5710/7/4/76red blotchvirusmitigationwinemakingdisease expression |
| spellingShingle | Arran Rumbaugh Raul Cauduro Girardello Annegret Cantu Charles Brenneman Hildegarde Heymann Anita Oberholster Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition Beverages red blotch virus mitigation winemaking disease expression |
| title | Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition |
| title_full | Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition |
| title_fullStr | Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition |
| title_full_unstemmed | Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition |
| title_short | Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition |
| title_sort | mitigating grapevine red blotch virus impact on final wine composition |
| topic | red blotch virus mitigation winemaking disease expression |
| url | https://www.mdpi.com/2306-5710/7/4/76 |
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