Cluster Rots and Wine Quality Linda F. Bisson Department of Viticulture and Enology University of California, Davis, CA
Outline of Presentation υ υ υ υ
Introduction to Types of Rot Factors Impacting Rot Incidence The Fungal Rot Agents Impact of Rot on Wine Quality
Rot Mythology Saccharomyces and other native must yeast flora increase in numbers in rot conditions therefore a little bit of rot gives you a boost in native flora
Rot Mythology Saccharomyces and other native must yeast flora increase in numbers in rot conditions therefore a little bit of rot gives you a boost in native flora TRUE, BUT: Spoilage organisms also increase and to much, much higher levels and make it difficult for the good natives to compete
Rot Mythology The total number of microbes only increase 10 to 100 fold in damaged clusters
Rot Mythology The total number of microbes only increase 10 to 100 fold in damaged clusters TRUE, BUT: The organisms present are completely different genera than the normal native berry flora – Basidiomycetes become ascomycetes – Bacilli become acetic acid bacteria
Rot Mythology Disease stress leads to production of desirable grape components because there are more phenolic compounds and more hydrolytic enzymes are present that release bound aroma compounds
Rot Mythology Disease stress leads to production of desirable grape components because there are more phenolic compounds and more hydrolytic enzymes are present that release bound aroma compounds TRUE, BUT: Off-characters are also produced, mycotoxins may be formed, aroma of fruit is often suppressed by mold and bacterial metabolites
INTRODUCTION TO TYPES OF ROT
Types of Cluster Rots υ υ
Fungal Invasive Diseases Fungal (Summer) Sour Rots
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“True” Sour Rots (yeast and bacteria)
– “Aerobic” rot – “Anaerobic” rot
Types of Fungal Attack υ
Invasive versus opportunistic – Invasives penetrate berry – Opportunists require pre -existing damage
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Pre- versus post-harvest rot – Some molds only grow on fruit post -harvest – Some opportunists not found post -harvest » ? inhibited by other microbes
Fungal Invasive Diseases υ
Directly invasive of berry tissue – Produce penetrating structures – Produce degradative enzymes – Excrete substances impacting berry surface integrity
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Invade plant elsewhere and use vascular system to access berry
Impacts of Grape Fungi on Fruit Quality υ υ υ υ υ υ υ
Enzymatic destruction of berry tissues Impede ripening Off-flavor production Flavor masking Production of mycotoxins Stimulation of spoilage bacteria and yeast Stimulation of phenolic/pathogen responses of plant
FACTORS IMPACTING ROT INCIDENCE
Factors Impacting Rot Vineyard Management
ROT
Varietal Factors
Environmental Conditions
Factors Impacting Rot Vineyard Management •Canopy management •UV exposure •Trellis system •Soil management •Insect management •Physical/spray damage •Cluster drop practices
ROT
Varietal Factors •Cluster architecture •Seepage from berry •Varietal composition •Invasion resistance •Underlying pathology
Environmental Conditions •Humidity/rainfall •Latitude •Insect pressure •Fungal reservoirs •Hail/physical damage •Berry/cluster temperatures •Bird/animal damage •Wind
Varietal Factors Impacting Incidence of Rot υ υ υ υ υ
Cluster architecture: density and selfimposed damage Leakiness of berry cells to surface Skin thickness/ease of penetration Antifungal response mechanisms Underlying pathologies: waterberry, berry shrivel, raisining
Pre-Veraison Shrivel Damage
Tyree Vineyard, UCD
“Yellow Berry”
Very likely a plastid mutation Tyree Vineyard, UCD
Sap on Leaves and Stems
Tyree Vineyard, UCD
Disease Elsewhere on Vine
Fungal attack of stems Tyree Vineyard, UCD
Environmental Factors Impacting Rot υ υ υ
Rainfall and relative humidity Sunlight exposure and berry temperatures Disease pressure – For entire vine – Presence of reservoirs
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Insect presence and damage Animal presence and damage Wind
Fungal Reservoirs Near Vineyard
Powdery mildew on leaves on adjacent foliage – Tyree Vineyard
Insect Pressure υ υ υ
Insects that attack or feed on berries Insects that attack other parts of the plant such as phloem feeders Insects that are just passing through – Leave sugary secretions behind – Leave microbial hitch-hikers behind
“Leaf Bump”
Erinose mites (Bud Mites) Tyree Vineyard, UCD
Spider Infestations
Will impact berry microflora
Tyree Vineyard, UCD
Secondary Damage to Clusters Caused by Insects
Larval feeding resulting in damage to clusters
Insect Feeding on Fruit Thrips oviposition punctures
Vineyard Practices υ
Cluster exposure: reduces humidity and “standing water” on berry surface – Leaf removal – Trellis system
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Insect management Soil treatments as many beneficials are soil microbes Removal of infected plant materials Control of neighboring reservoirs
Spray Damage, Tyree Vineyard, UCD
Decayed Clusters Are Reservoirs
Mixed Pathologies
Possible mite damage, sunburn and/or spray damage and measles Tyree Vineyard, UCD
THE FUNGAL ROT AGENTS
Pre-Harvest Invasive and Opportunistic Fungi Invasive υ υ υ υ υ υ
Erysiphe necator Botrytis cinerea Guignardia bidwellii Phaeoacremonium Alternaria alternata Plasmopara viticola
Opportunistic υ υ υ υ υ
Penicillium expansum Aspergillus spp. Coniella petrakii Rhizopus stolonifer Trichothecium roseum
Post-Harvest Fungal Infections υ υ υ
Cladosporium herbarum Mucor spp. Pre-harvest fungi – Rhizopus – Penicillium
Invasive Fungi Causing Rot υ
Erysiphe necator (powdery mildew) – Can split berry skins
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Botrytis cinerea: (noble rot) – – – – –
Produces antimicrobials Associated with acetic acid bacteria (sour rot) Produces laccase Produces gluconic acid Under dry conditions infection may be positive under wet conditions get decay of fruit
Powdery Mildew Tyree Vineyard
Botrytis Rot
Photo: UC IPM on line http://www.ipm.ucdavis.edu/PMG/r 302100111.html
Invasive Fungi Causing Rot υ
Guignardia bidwellii: black rot – Brownish red lesions on berry that become black pustules – Leads to drying and mummification of fruit – High rainfall/water demands for growth – Overwinters in mummified clusters – Found in abandoned vineyards
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Phaeoacremonium: black measles (esca)
Guignarida rot Vidal blanc
Esca (Phaeoacremonium) Black measles Tyree Vineyard, UCD
Invasive Fungi Causing Rot υ
Alternaria alternata (Alternaria rot) – – – –
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Causes berries to leak Forms a characteristic black smut Confers a moldy taste to the wine Requires rainfall late in season and high humidity
Plasmopara viticola (downy mildew) – Can be an agent of immature berry rot, older berries are more resistant
Downy mildew
Grape downy mildew Plant Pathology, Cornell
Downy mildew Ohio State University Midwest Grape Production Guide Bulletin 919-05 http://ohioline.osu.edu/b919/0010.html
Invasive Fungi Causing Rot υ
Phomopsis viticola – Disease of grape vine – Can enter berries via pedicel – Can lead to sour rot
Opportunistic Fungi Causing Rot υ
Require physical damage to fruit – Hail – Insect damage – Bird/animal damage
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Require high humidity Generally found in warmer regions
Agents of Opportunistic Sour Rot υ υ υ υ υ
Aspergillus spp. (black rot) Penicillium spp. (green/white rot) Rhizopus spp. (brown/black rot) Coniella petrakii (white rot) Trichothecium roseum (pink rot)
Penicillium Sour Rot Penicillium bunch rot: white and green
IMPACT OF ROT ON WINE QUALITY
Rot and Wine Quality υ υ υ
5-10%: noticeable reduction in quality 20-40%: marked reduction in quality >80%: commercially unaceptable
Loinger, C. et al 1977 Am. J. Enol. Vit. 28:196- 199
Impact of Rot on Wine Quality υ υ υ υ
Direct chemical and metabolic effects of mold growth Effects on plant metabolism and berry composition: plant pathogen response Encouragement of consortia of spoilage Indirect effects on yeast fermentation performance
Direct Chemical and Metabolic Effects υ υ υ υ
Moldy taints Bitterness Hydrolytic enzymes Oxidases
Effects on plant metabolism and berry composition υ
Plant response to invasion – Pathogen resistance proteins: cause haze issues – Phenolic array of compounds altered – Peroxide generation systems of plant amplified
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Loss of nutrients Leakage of berry components Shut-off of plant vascular system to fruit
Encouragement of Consortia of Spoilage υ
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Bacteria are responsible for the “sour” in sour rot (acetic acid bacteria bloom, not so much lactics) Fermentative yeasts bloom (acid tolerant ones, not necessarily the ones you want)
Rot Impact on Bacterial Species υ
Lactic Acid Bacteria – See an increase in Lactobacilli such as Lb. kunkeei and Lb. Lindneri – See slight increases in all lactics that are probably not significant with respect to wine quality
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Bacilli and Pseudomonads – See a decrease in the aerobic bacteria that normally colonize plant surfaces
Rot Impact on Bacterial Species υ
Acetic Acid Bacteria – Dramatic increase in numbers » Acetobacter aceti » Acetobacter pasteurianus » Gluconobacter oxydans
– Dominate flora of rot υ
Filamentous Bacteria – Some studies report increases in Streptomyces with rot
Rot Impact on Yeast Species υ υ
Aerobic (oxidative) basidiomycetes decrease in number Fermentative ascomycetes bloom – to 106 - 107 cfu/ml – – – – – –
Hanseiaspora uvarum Ethyl acetate producers Candida krusei Issatchenkia orientalis Candida vanderwaltii Zygoascus hellenicus Zygosaccharomyces bailii and Z. bisporus
Rot Impact on Yeast Species υ υ υ
Select for acid tolerant species Direct competition with Saccharomyces for nutrients Saccharomyces has limited acid tolerance
Indirect Effects on Yeast Fermentation Performance υ υ υ υ υ
Stress imposed by high acid levels Stress from antimicrobial fungal metabolites: mycotoxins Stress from high bioloads of microbes Loss of needed nutrients (macro and micro – consumed by fungi) Higher alcohol yields as have less growth/ cell mass
Minimizing Rot Impact on Quality υ
In Vineyard: – – – – – – – –
Drop infected clusters/plant components Open canopies and expose clusters to air drafts Minimize spray and other damage Control insect populations Judicious use of antifungal agents Monitor adjacent fungal reservoirs Eliminate vineyard overwintering fungal reservoirs Manage for late rainfall
Minimizing Rot Impact on Quality υ
In Winery: – – – –
Cluster sort Limit opportunities for post-harvest rot Limit oxygen exposure Consider HTST treatments (high temperature short time) – Use robust inocula – Avoid feeding spoilage populations – Inhibit growth of spoilage organisms » Sulfite » pH adjustment
Resources on Grape Diseases υ
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UC IPM http://www.ipm.ucdavis.edu/PMG/selectnewpest.grape s.html Database of IPM Resources http://ipmnet.org/cicp/fruit/grape.html Michigan State University http://www.canr.msu.edu/vanburen/grapeweb.htm Ohio State University http://newfarm.osu.edu/crops/grapes.html Virginia Tech http://www.virginiafruit.ento.vt.edu/grapefruit-ipm.html
Pest Management Guides and Manuals υ
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WSU Grape Pest Management Guide: http://cru.cahe.wsu.edu/CEPublications/eb0762/e b0762.pdf Oregon State University Pest Management Guide http://extension.oregonstate.edu/catalog/pdf/em/e m8898.pdf Cornell University http://www.nysipm.cornell.edu/publications/grape man/
The Rot Tasting Zinfandel Sour Rot – “100%” sour rot (mix of true and fungal sour rots) – “No-rot” control – Native “no-rot” control
Detection of Rot Characters – Commercial Zinfandel Control – Spiked with varying percentages of rot
Acknowledgements υ υ υ υ
Autumn Martinelli and John Ellenberg for taking the vineyard photos Nick Bokulich for making the wines, conducting the analyses and writing the report Kay Bogart for assisting in making the wines Chik Brenneman for letting me ruin his Zinfandel and giving the mealybugs, mites and ants free reign in the vineyard
Cluster Rot Tasting υ υ υ υ υ υ
Glass 1: Glass 2: Glass 3: Glass 4: Glass 5: Glass 6:
Control Zinfandel Native Fermentation Zinfandel Zinfandel Cluster Rot Commercial Zinfandel Commercial Zinfandel: 1% Rot Commercial Zinfandel: 10% Rot