Abstract
Grapevine red blotch disease (GRBD) is a recently identified viral disease that affects grapevines. GRBD has been shown to impact grapevine physiology and grape composition by altering specific ripening events. However, no studies have been reported on the impact of GRBD on wine composition and its sensory attributes. This study evaluated the impact of GRBD on wine primary and secondary metabolites, in addition to its sensory properties, when making wines from Cabernet Sauvignon and Merlot grapes during two seasons. Wines made with GRBD-impacted fruit were lower in ethanol content when compared to wines made with grapes from healthy grapevines. This was attributed to the lower total soluble sugar (TSS) levels of diseased grapes due to delayed ripening at harvest. GRBD impacted wine phenolic composition by decreasing anthocyanin concentrations and increasing flavonol concentrations in some instances. Additionally, proanthocyanidin concentrations were also consistently higher in GRBD wines compared to wines made from healthy fruit. Descriptive analysis demonstrated that GRBD can impact wine style by altering aroma, flavor, and mouthfeel attributes. However, the extent of GRBD impact on wine composition and sensory properties were site and season dependent.
Highlights
A recently recognized disease called grapevine red blotch disease (GRBD) is of great concern among grape growers, winemakers, and researchers [1]
It complements a prior study that focused on the impact of GRBD on grape composition, utilizing the same grapes used in this study, in addition to other vineyards that could not be used for winemaking due to the limited amount of grapevines available [16]
This study aimed to quantify the impact of GRBD on wine composition and sensory characteristics for different sites across two seasons
Summary
A recently recognized disease called grapevine red blotch disease (GRBD) is of great concern among grape growers, winemakers, and researchers [1]. Grapevine red blotch virus (GRBV), the causal agent of GRBD, was classified as a member of the Geminiviridae family, and its presence has been confirmed in the United States, Canada, Mexico, South Korea, and Switzerland [2,3,4,5,6]. Due to its recent discovery, only a small body of research regarding the impact of GRBD on grape and wine is available. The virus can impact grapevine foliar metabolism in Cabernet Franc and Cabernet Sauvignon [8] and affect ripening in Zinfandel grapes by suppressing specific ripening events, altering the expression patterns of transcription factors and causing hormonal imbalances [9,10].
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