First Report of Grapevine Red Blotch Virus in Mexico

BIOLOGY AND SPREAD OF GRAPEVINE RED BLOTCH-ASSOCIATED VIRUS Principal Investigator: Co-Principal Investigator: Collaborator:

Grapevine red blotch-associated virus (GRBaV) was isolated from table and wine grapes, as well as rootstocks, affected by red blotch, a recently recognized viral disease. Phylogenetic analyses revealed the clustering of GRBaV isolates two groups (clades) of genetic variants (Krenz et al., 2014, Al Rwahnih et al., 2015). Producing and using a full-length infectious clone of a representative isol...

Renewal Progress Report for CDFA Agreement Number 15-0428-SA “Searching for Potential Vectors of Grapevine Red Blotch-Associated Virus” Principal Investigator:

Principal Investigator: Kent Daane Dept. Environmental Science, Policy and Management University of California Berkeley, CA 94720-3114 [email protected] Co-Principal Investigator: Rodrigo Almeida Dept. Environmental Science, Policy and Management University of California Berkeley, CA 94720-3114 [email protected] Co-Principal Investigator: Monica Cooper UC Cooperative Extension 1710 Sos...

The Development of a Quantitative Assay for the Detection of Grapevine Red Blotch-associated Virus in Vitis vinifera Identifies Significant Differences in Virus Distribution

Characterization of Four Famous Red Grapevine Cultivars

The grape berries due to containing organic acids, sugars, aromatic compounds, phenolic compounds (including anthocyanins, flavanols, flavonols, stilbenes (resveratrol)), tannins, and oil in the pulp, skin, and seed have numerous health benefits for human health. In this study, we investigated genetic and phytochemical characteristics of four famous grapevine cultivars (Shiraz, Sirch, Panje Aro...

Winemaking techniques that influence the quality of Cabernet Sauvignon wines

The aromas and flavours of Cabernet Sauvignon wines originating from Australia are diverse and known to display ‘berry’, ‘current’, ‘vanilla’, ‘fruity’, ‘caramel’, ‘green’ and ‘capsicum’ aromas and ‘blackcurrant’, ‘green capsicum’, ‘vanilla’, ‘mulberry’ and ‘mint’ flavours (Green 2000, Gurbuz et al. 2006). These wine aromas and flavours can range in fruit-related characteristics of ‘berry’, ‘sp...