Influence of curettage on Esca-diseased &lt;i&gt;Vitis vinifera&lt;/i&gt; L. cv. Sauvignon blanc plants on the quality of musts and wines

Émilie Bruez,Soizic Lacampagne,Cécile Thibon,Philippe Darriet,Céline Cholet,Massimo Giudici,Tommaso Martignon,Pascaline Redon,Laurence Gény

doi:10.20870/oeno-one.2021.55.1.4479

Abstract

Aim: A study on Sauvignon blanc (SB) cultivar in France showed that curettage had an effect on the resilience of GTD grapevines. No experiments, however, have been conducted on its effects on wine quality, particularly on white Sauvignon blanc cultivar wines.Methods and results: Grapevines from Sauvignon blanc cultivar that had expressed Esca-foliar symptoms were used for the study, with some of them having been curetted in 2014. Subsequently, bunches from Control (asymptomatic), Curetted and Esca-symptomatic vines were harvested in 2017 and 2018 in order to produce white wine. Technical and chemical results on both must and wine showed that wines from curetted plants were similar to those from asymptomatic vines. There were differences, however, for Esca-diseased vines, where the alcoholic fermentation of musts was faster than for the other modalities. Olfactometry results showed that, for the one-year-old 2017 vintage wines, no differences were detected, although they were for the 2018 vintage.Conclusion: The results of the chemical analyses and wine tasting showed that the wines from curetted and asymptomatic grapevines were similar, and that their quality was the same.Significance of the study: The quality of wines from curetted vines compared to asymptomatic ones was confirmed and validated through chemical and sensory analyses of the must and the one-year-old wines.

Highlights

IntroductionEsca of grapevine (Vitis vinifera L.) is one of the most harmful and difficult Grapevine Trunk Diseases (GTDs) to control in many vineyards worldwide, including in Europe (e.g., France, Italy, Portugal and Spain) (Scheck et al, 1998; Mugnai et al, 1999; Armengol et al, 2001; Rumbos and Rumbou, 2001; Bruez et al, 2013; Edwards and Pascoe, 2004; Gimenez-Jaime et al, 2006)
The results of the must and wine analyses showed that there were no significant differences between the Curetted and Control experimental categories of vine (Table 1)
It was only in musts and wines from Esca-diseased vines that the high level of chemical methyl salicylate indicated that the plants were stressed

Summary

Introduction

Esca of grapevine (Vitis vinifera L.) is one of the most harmful and difficult Grapevine Trunk Diseases (GTDs) to control in many vineyards worldwide, including in Europe (e.g., France, Italy, Portugal and Spain) (Scheck et al, 1998; Mugnai et al, 1999; Armengol et al, 2001; Rumbos and Rumbou, 2001; Bruez et al, 2013; Edwards and Pascoe, 2004; Gimenez-Jaime et al, 2006). The chronic form corresponds to symptoms in the trunk, and to the presence of external secondary symptoms on leaves, shoots and sometimes berries (Mugnai et al, 1999). Esca-foliar symptoms can appear, with interveinal islands of chlorotic and yellowish tissues that can become necrotic (leaf-tiger-stripe symptoms), but these do not systematically appear on the same plant every year (Larignon and Dubos, 1997). The plants can suddenly die within a few days, which correspond to the apoplexy form (Mugnai et al, 1999)

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