Abstract
Fungal diseases such as powdery mildew and bunch rots reduce yield and quality of grapes and affect chemical and sensory properties of wine. The effects of powdery mildew, downy mildew, botrytis bunch rot, and ripe rot on grape and wine quality are reviewed. Approaches to detection and quantification of fungal contamination are examined, including enzyme, immunological and DNA assays and spectroscopy. Such approaches offer efficient and or objective means of quantifying fungal contamination in the vineyard and at the winery to facilitate quality control and decisions about use of grapes. Alternatives to conventional fungicides for disease management and their effects on quality are examined also.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.