This study aimed to characterize the effects of bunch rot and powdery mildew on the primary quality parameter of wine, the aroma. The influence of these fungal diseases was studied by comparative Aroma Extract Dilution Analyses (AEDA) and sensory tests. The effect of bunch rot was investigated on three grape varieties, namely White Riesling, Red Riesling and Gewürztraminer and that of powdery m...

Bunch rot and noble development were simultaneously instigated on healthy Vitis vinifera cv. Furmint bunches collected in the Tokaj wine region Hungary. Bunches transferred into a growth chamber with controlled temperature humidity exhibited symptoms of two forms botrytization. Berries exposed to rot-inducing conditions gradually dehydrated showed higher level soluble solids but less biomass Bo...

Botrytis bunch rot (BBR), caused by the fungus Botrytis cinerea, causes damage to ripening grape clusters throughout the temperate regions of the world where pre-harvest rains occur. Although pure Botrytis infections free of secondary contaminants can sometimes produce the so-called "noble rot" integral to the production of certain prized dessert wines, a far more common result is a disease tha...

Fungal infections are detrimental for viticulture since they may reduce harvest yield and wine quality. This study aimed to characterize the effects of bunch rot and powdery mildew on wine aroma by quantification of representative aroma compounds using Stable Isotope Dilution Analysis (SIDA). For this purpose, samples affected to a high degree by each fungus were compared with a healthy sample ...

Noble rot results from exceptional infections of ripe grape (Vitis vinifera) berries by Botrytis cinerea. Unlike bunch rot, noble rot promotes favorable changes in grape berries and the accumulation of secondary metabolites that enhance wine grape composition. Noble rot-infected berries of cv Sémillon, a white-skinned variety, were collected over 3 years from a commercial vineyard at the same t...

every year large amounts of grapes are stores in normal and cold rooms to offer off-season of grapes to the market which based on several reasons their quality and weight greatly decreases. therefore, in order to decrease the post harvest losses of grapes and selection of suitable cultivars for long time storage, this study was conducted in two experiments, one in a factorial experiment based o...

Grape sour (bunch) rot is a polymicrobial disease of vineyards that causes millions of dollars in lost revenue per year due to decreased quality of grapes and resultant wine. The disease is associated with damaged berries infected with a community of acetic acid bacteria, yeasts, and filamentous fungi that results in rotting berries with high amounts of undesirable volatile acidity. Many insect...

Susceptibility to diseases of economically important grapes is critical the evaluation germplasm recommended for commercial production and development sustainable systems. In 2018–2019, cold-hardy grape cultivars including ‘Brianna’, ‘Crimson Pearl’, ‘Itasca’, ‘Louise Swenson’, ‘Marechal Foch’, ‘Marquette’ ‘Petite ‘St. Pepin’, ‘Verona’ were evaluated on non-treated vines susceptibility downy mi...

Wine grape cultivar selection was examined as a use of biotechnology and a part of integrated plant disease management in grape and wine production. The efficacy of 18 wine grape cultivars against various wine grape diseases was examined using a relatively low-input fungicide regimen to determine whether these diseases can be managed under hot and humid southeastern Virginia conditions over 5 y...