Effects of Grapevine Leafroll associated Virus 3 (GLRaV-3) and duration of infection on fruit composition and wine chemical profile of Vitis vinifera L. cv. Sauvignon blanc. (15th April 2016)

• Record Type: Journal Article
• Authors: Montero, R.; Mundy, D.; Albright, A.; Grose, C.; Trought, M.C.T.; Cohen, D.; Chooi, K.M.; MacDiarmid, R.; Flexas, J.; Bota, J.
• Is Part Of: Food chemistry. Volume 197:Part B(2016)
• Page Start: 1177
• Page End: 1183
• Publication Date: 2016-04-15
• Subjects: Alanine (PubChem CID: 5950) -- Arginine (PubChem CID: 6322) -- Glycine (PubChem CID: 750) -- Leucine (PubChem CID: 6106) -- Lysine (PubChem CID: 5962) -- Threonine (PubChem CID: 6288) -- Valine (PubChem CID: 6287); Virus quantification -- Vitis vinifera L., Sauvignon blanc cv. -- Grape composition -- Virus spread -- YAN -- FAN -- Free amino acids; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.11.086
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Virus effects on fruit composition and wine chemical profile were studied. Interaction effects of virus amount and duration of the infection were analysed. Berry ripening was affected, resulting in reduced organic acid concentrations. Duration of infection may have a stronger effect on plant physiology than virus amount. Abstract: In order to determine the effects of Grapevine Leafroll associated Virus 3 (GLRaV-3) on fruit composition and chemical profile of juice and wine from Vitis vinifera L. cv. Sauvignon blanc grown in New Zealand, composition variables were measured on fruit from vines either infected with GLRaV-3 (established or recent infections) or uninfected vines. Physiological ripeness (20.4 °Brix) was the criterion established to determine the harvest date for each of the three treatments. Date of grape ripeness was strongly affected by virus infection. In juice and wine, GLRaV-3 infection prior to 2008 reduced titratable acidity compared with the uninfected control. Differences observed in amino acids from the three infection status groups did not modify basic wine chemical properties. In conclusion, GLRaV-3 infection slowed grape ripening, but at equivalent ripeness to result in minimal effects on the juice and wine chemistry. Time of infection produced differences in specific plant physiological variables.