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Research Report

Investigation of Enological Techniques to Mitigate the Effects of Grapevine Red Blotch Disease on Wine Composition

View ORCID ProfileArran C. Rumbaugh, View ORCID ProfileCristina Medina-Plaza, View ORCID ProfileRaul Cauduro Girardello, View ORCID ProfileAnita Oberholster
Am J Enol Vitic.  2024  75: 0750016  ; DOI: 10.5344/ajev.2024.23047
Arran C. Rumbaugh
1United States Department of Agriculture, Department of Viticulture and Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA;
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Cristina Medina-Plaza
2Department of Viticulture & Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA; and
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Raul Cauduro Girardello
3School of Enology at Universidade Federal do Pampa, 99950 000, Brasil.
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Anita Oberholster
2Department of Viticulture & Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA; and
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Abstract

Background and goals Grapevine red blotch disease (GRBD) 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 wine made from GRBD fruit, which can be slightly improved by extending the ripening period of GRBD grapes. However, further enological techniques that increase phenolic concentrations in wine or facilitate cell wall degradation have not been investigated in GRBD fruit.

Methods and key findings 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 concentrations, volatile profiles, and sensory characteristics were analyzed for all wine produced. Seasonal factors and harvest time were found to affect the phenolic extractability, chemical composition, and sensory characteristics of wine made with GRBD fruit. Compared to control wine, extended maceration of wine made with GRBD fruit largely did not improve chemical composition or sensory characteristics, and only minor increases of tannin concentrations were found during fermentation. Wine composition and sensory properties primarily depended on vintage and harvest time, rather than enological technique applied.

Conclusions and significance A delayed harvest of diseased fruit had a greater effect on phenolic composition in the wines than did the analyzed enological techniques, consistent with previous findings. However, this finding depends on variations across different seasons.

  • grapevine red blotch disease
  • mitigation
  • phenolic extractability
  • winemaking
  • Received July 2023.
  • Accepted March 2024.
  • Published online June 2024
  • Copyright © 2024 by the American Society for Enology and Viticulture. All rights reserved.
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You have accessRestricted access
Investigation of Enological Techniques to Mitigate the Effects of Grapevine Red Blotch Disease on Wine Composition
View ORCID ProfileArran C. Rumbaugh, View ORCID ProfileCristina Medina-Plaza, View ORCID ProfileRaul Cauduro Girardello, View ORCID ProfileAnita Oberholster
Am J Enol Vitic.  2024  75: 0750016  ; DOI: 10.5344/ajev.2024.23047
Arran C. Rumbaugh
1United States Department of Agriculture, Department of Viticulture and Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA;
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • ORCID record for Arran C. Rumbaugh
Cristina Medina-Plaza
2Department of Viticulture & Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA; and
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • ORCID record for Cristina Medina-Plaza
Raul Cauduro Girardello
3School of Enology at Universidade Federal do Pampa, 99950 000, Brasil.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • ORCID record for Raul Cauduro Girardello
Anita Oberholster
2Department of Viticulture & Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA; and
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • ORCID record for Anita Oberholster
  • For correspondence: aoberholster@ucdavis.edu

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Investigation of Enological Techniques to Mitigate the Effects of Grapevine Red Blotch Disease on Wine Composition
View ORCID ProfileArran C. Rumbaugh, View ORCID ProfileCristina Medina-Plaza, View ORCID ProfileRaul Cauduro Girardello, View ORCID ProfileAnita Oberholster
Am J Enol Vitic.  2024  75: 0750016  ; DOI: 10.5344/ajev.2024.23047
Arran C. Rumbaugh
1United States Department of Agriculture, Department of Viticulture and Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA;
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • ORCID record for Arran C. Rumbaugh
Cristina Medina-Plaza
2Department of Viticulture & Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA; and
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • ORCID record for Cristina Medina-Plaza
Raul Cauduro Girardello
3School of Enology at Universidade Federal do Pampa, 99950 000, Brasil.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • ORCID record for Raul Cauduro Girardello
Anita Oberholster
2Department of Viticulture & Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA; and
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • ORCID record for Anita Oberholster
  • For correspondence: aoberholster@ucdavis.edu
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