Bunch rot of grape berries causes economic loss to grape and wine production worldwide. The organismsresponsible are largely filamentous fungi, the most common of these being Botrytis cinerea (gray mold); however, there are arange of other fungi responsible for the rotting of grapes such as Aspergillus spp., Penicillium spp., and fungi found in subtropicalclimates (e.g., Colletotrichum spp. (ripe rot) and Greeneria uvicola (bitter rot)). A further group more commonly associated withdiseases of the vegetative tissues of the vine can also infect grape berries (e.g., Botryosphaeriaceae, Phomopsis viticola). Theimpact these fungi have on wine quality is poorly understood as are remedial practices in the winery to minimize wine faults.Compounds found in bunch rot affected grapes and wine are typically described as having mushroom, earthy odors and includegeosmin, 2-methylisoborneol, 1-octen-3-ol, 2-octen-1-ol, fenchol, and fenchone. This review examines the current state ofknowledge about bunch rot of grapes and how this plant disease complex affects wine chemistry. Current wine industry practicesto minimize wine faults and gaps in our understanding of how grape bunch rot diseases affect wine production and quality arealso identified.
|Number of pages||17|
|Journal||Journal of Agricultural and Food Chemistry|
|Publication status||Published - May 2013|