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ARS Home » Pacific West Area » Davis, California » Crops Pathology and Genetics Research » Research » Publications at this Location » Publication #404154
Research Project: Resilient, Sustainable Production Strategies for Low-Input Environments

Location: Crops Pathology and Genetics Research

Title: Investigation of enological techniques to mitigate the effects of grapevine red blotch disease on wine composition

Author
item Rumbaugh, Arran
item MEDINA-PLAZA, CRISTINA - University Of California, Davis
item CAUDURO GIRARDELLO, RAUL - Universidade Federal Do Pampa
item OBERHOLSTER, ANITA - University Of California, Davis

Submitted to: American Journal of Enology and Viticulture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/22/2024
Publication Date: 6/1/2024
Citation: Rumbaugh, A.C., Medina-Plaza, C., Cauduro Girardello, R., Oberholster, A. 2024. Investigation of enological techniques to mitigate the effects of grapevine red blotch disease on wine composition. American Journal of Enology and Viticulture. 75:0750016. https://doi.org/10.5344/ajev.2024.23047.
DOI: https://doi.org/10.5344/ajev.2024.23047

Interpretive Summary:

Technical Abstract: : Grapevine red blotch disease (GRBD) in grapevines causes a delay in ripening events in grapes subsequently decreasing sugar accumulation, inhibiting anthocyanin biosynthesis, and affecting cell wall metabolism. Phenolic extractability is reduced in wines made from GRBD fruit, which was slightly improved by extending the ripening of GRBD grapes. Herein, Vitis vinifera L. cv. Merlot grapevines with GRBD symptoms were harvested twice, two weeks apart in 2019 and 2020. Pectolytic enzyme addition and extended maceration were performed on the second harvest of GRBD fruit to improve phenolic extraction during fermentation. Phenolic extraction kinetics, phenolic and volatile profiles, and sensory characteristics were analyzed on all wines produced. Seasonal factors and harvest time modulated phenolic extractability, chemical composition, and sensory characteristics of wines made with GRBD fruit. Extended maceration largely did not improve the chemical composition and sensory characteristics with minor increases in tannin concentrations during fermentation compared to control wines. Although prefermentative addition of pectolytic enzymes increased tannin extraction during winemaking with transient increases in flavonol and polymeric pigment concentrations in the final wines compared to control wines, final wine composition and sensory properties depended primarily on vintage and harvest time.