italianoenglishfranšaisdeutschespa˝olportuguŕs
Language
Search
  • » Vine Physiology
  • » Botrytis Bunch Rot: a complex disease requiring integrated control

Botrytis Bunch Rot: a complex disease requiring integrated control

Wayne F. Wilcox ; Plant Pathology & Plant-Microbe Biology Section, SIPS, Cornell University, USA

Botrytis Bunch Rot: a complex disease requiring integrated control
Pictures

Botrytis bunch rot (BBR), caused by the fungus Botrytis cinerea, causes damage to ripening grape clusters throughout the temperate regions of the world where pre-harvest rains occur.  Although pure Botrytis infections free of secondary contaminants can sometimes produce the so-called "noble rot" integral to the production of certain prized dessert wines, a far more common result is a disease that reduces both yield and fruit quality, as infected grapes typically produce wines with substandard flavors and appearance.

BBR is an amazingly complex disease.  Its development is governed by multiple 3-way interactions between the grapevine, the environment, and the Botrytis fungus itself, many of which are poorly understood.  This article will attempt to summarize the work that our research group has undertaken in an effort to better understand the fundamental principles underlying BBR development and apply this knowledge to its management.

Article based on the paper presented at the “International Cool Climate Wine Symposium”, ICCWS, Brighton, England, 26-28 may 2016 

Published on 26/04/2017
Related sheets
  • E. Aguera, J.M. Sablayrolles
    The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...
    Published on:10/08/2005
  • M. UGLIANO, J. WIRTH, S. B╔GRAND, J. B. DI╔VAL, C. PASCAL, S. VIDAL; UniversitÓ degli Studi di Verona - Vinventions, Francia
    The ability to rapidly quantify and characterize phenolic composition of grapes and must is critical in the optimization of winemaking practices. In the case of white wine production, measurement o...
    Published on:02/05/2019
  • A. Tugnolo, V.Giovenzana, R. Beghi, L. Brancadoro, R. Guidetti; DiSAA, UniversitÓ degli Studi di Milano, Italy
    The aim of this work was to investigate the applicability of vis/NIR spectroscopy for rapid grape infection assessment in a view of a grape classification directly at the check point station enteri...
    Published on:09/10/2018
  • Results of interviews in 10 winegrowing regions
    This document illustrate practices observed on field in the famework of interviews realized during Winetwork project. 219 interviews were realized in 10 european winegrowing regions with the object...
    Published on:06/12/2016
  • Laura Mondot, Jean-Claude Vidal; UnitŔ ExpÚrimentale de Peche Rouge, Montpellier, France
    This bibliographic report aims to present MC technology allowing the control of dissolved gases in wine. It includes a whole theoretical part concerning the generalities on the gas exchanges, the f...
    Published on:29/01/2019
  • Volatile phenol levels are progressing in my wine while the SO2 content is quite acceptable
    We all have faced this enigma. The works of Isabelle Masneuf and Warren Albertin of the ISVV of Bordeaux have recently solved this mystery. Some strains of Brettanomyces have genetic elements confe...
    Published on:05/03/2019
ę All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,921875