By Bryan Hed
Since the new year was ushered in we have had several scary moments when Mother Nature unleashed an “excess of personality.” I’m referring to the cold weather events we experienced around January 1, 7, and 14, when temperatures slipped down below zero in many places across Pennsylvania, even in some south central parts of the state. As many of you might remember, the last time we saw below zero temperatures that far south (February from hell, 2015) primary bud damage was widespread and grapevine trunks in vineyards all over Pennsylvania (and certainly other parts of the Northeast) exploded in crown gall the following spring. This generated a two-year trunk renewal process that we’ve only just recovered from. Therefore, this may be a good time to review grapevine winter hardiness and the factors that affect it, as well as how we can prepare for possible remediation pruning and renewal this spring.
Now I don’t want to raise alarm bells just yet, as the conditions we’ve experienced this January haven’t been as horrific as February of 2015. But it’s always good to be prepared for any potential consequences, like bud loss and trunk damage, so we can anticipate altering our winter pruning plans and production practices this season.
Let’s start with a review of the temperature stats available to everyone on the NEWA website (newa.cornell.edu) and see just how cold it got in various places across the state during the first half of January. In the table below, I’ve listed low temperatures for January 1, 7, and 14 for many of the NEWA locations. Starting at northeastern PA and moving counterclockwise to swing back up into northern New Jersey and finally western New York, we get the following data (Table 1).
Areas of southeastern and northwestern Pennsylvania, at opposite corners of the state, appear to have escaped the below-zero temperatures for the most part, but some areas of south central Pennsylvania took a hit (look at York Springs). Areas of southwestern Pennsylvania experienced some of the most extended periods of below-zero weather, and parts of northeastern and central Pennsylvania also got quite cold. The temperature low is the most important bit to consider when sizing up vine bud damage, but the duration of those lows can affect the extent of trunk damage, especially in big old trunks where it may take longer for the core to reach ambient temperatures. Up in the northwestern corner of the state, the buffering effect of Lake Erie probably played a role in our relatively mild temperatures during that period, and we expect little to no damage to most of our vines as our wine industry there is heavily invested in tougher hybrids. The Erie area was also blessed (?) with a heap of snow (10 feet!) before the cold snap that provided added protection to bud unions of grafted vines.
If you’re anticipating primary bud damage, here’s a review of the ranges of temperatures for the LT50 (low temperature at which 50% of primary buds fail to survive) for the cultivars you’re growing. For Vitis vinifera, the LT50 range of the most winter sensitive cultivars falls between 5o and -5oF. This includes cultivars like Merlot and Syrah. But for most cultivars of V. vinifera, LT50 values fall more in the 0o to -8oF range (Chardonnay, Cabernet Sauvignon, Pinot gris, Pinot noir, Gewurztraminer). And finally, there’s the tougher V. vinifera and sensitive hybrids that have buds with LT50 values of -5o to -10oF. This includes cultivars like Riesling, Cabernet franc, Lemberger, and Chambourcin. On the flip side, most hybrids fall into the -10o to -15oF range (which is why Northeastern U.S. vineyards are perhaps still more invested in hybrids than V. vinifera). Then there are the V. labrusca (Concord) and the Minnesota hybrids that range from -15o down to -30oF for cultivars like Frontenac and LaCrescent. Unfortunately, we don’t have such helpful ranges for determining trunk damage, which often comes with more profound consequences and is costlier to address.
Rapid temperature drops are often the most devastating in terms of the extent of damage. Fortunately, December temperatures this winter descended very gradually giving vines time to fully acclimate to cold weather extremes. In fact, recent data from the Cornell research group in the Finger Lakes region of New York shows that LT50 values for primary buds of several cultivars were close to, or at, maximum hardiness. Therefore, it is hoped that many Northeastern U.S. vineyards were well prepped and close to their hardiest when these cold events occurred. On the other hand, any given cultivar in central New York is likely to be a bit more cold hardy than that same cultivar growing in southern Pennsylvania, simply because vines farther north will have accumulated more cooling units than those farther south. So there is the possibility of bud and—worse yet—trunk damage in parts of PA, to the more sensitive cultivars of V. vinifera.
We also had a balmy warm period during the second week in January that pumped temperatures up into the 60s in some places before plunging back down into single digits. However, it’s unlikely the brief warm period was long enough to cause any deacclimation of vines before cold temperatures resumed, and little, if any harm, is expected from that event.
The capacity for cold hardiness is mostly determined by genetics. As I alluded to above, V. vinifera cultivars are generally the most sensitive to cold winter temperature extremes, French hybrids are generally hardier, and native V. labrusca cultivars are often the toughest. Nevertheless, other site specific factors can come into play to affect cold hardiness, and this is often the reason for the range in the LT50 values. For example, there’s vine health to consider; vines that finished the season with relatively disease-free canopies and balanced crop levels can be expected to be hardier (within their genetic range) than vines that were over-cropped and/or heavily diseased. At times like these, we can’t emphasize enough how important it is to maintain your vines and production strategy with a view to optimizing their chances of surviving every winter. Other stresses like drought or flooded soils (during the growing season) that we can’t do much to control, and infection by leafroll viruses, can also play a significant role in reducing vine cold hardiness.
If you suspect damage, you should delay winter pruning of your vines, according to Dr. Michela Centinari. Feel free to revisit her previous blog posts and others at psuwineandgrapes.wordpress.com. Type “cold hardiness” or “winter injury” into the search box, and you’ll quickly and easily gain access to several timely blogs.
Bud damage can be estimated from 100 nodes collected from each potentially compromised vineyard block. Typically, gather ten, 10-node canes from each area, but do not sample from blocks randomly, unless the block is relatively uniform. If a block is made up of pronounced low and high areas (or some other site feature that would affect vine health and bud survival) make sure you sample from those areas separately as they will likely have experienced different temperature lows (Zabadal et al. 2007). You may find that vines in high areas need no or less special pruning consideration than vines in low areas that suffered more primary bud damage and will require increased remediation.
Once you have your sample, bring the canes inside to warm up a bit and make cuts (with a razor blade) through the cross section of the bud to reveal the health (bright green) or death (brown) of primary, secondary, and tertiary buds. You’ll need a magnifying glass to make this determination as you examine each bud. You should figure that primaries will contribute two thirds of your crop and secondaries, one third when considering how many “extra” buds to leave during pruning. And remember that some bud damage, up to 15% or so, is normal. If you’ve lost a third of your primaries, leave a third more nodes as you do your dormant pruning. If you’ve lost half your primaries, double the nodes you leave, and so on. However, when bud mortality is very high (more than half the primary buds are dead), it may not be cost effective to do any dormant pruning as it is likely there are more sinister consequences afoot, like severe trunk damage that is much harder to quantify. A “wait and see” strategy, or at least very minimal pruning, may be best for severely injured vines (Figure 1) and trunk damage will manifest itself in spring by generating excessive sucker growth (Figure 2). And one more thing: Secondary buds are often more hardy than primaries, may have survived to a larger extent, and in some cultivars, can be incredibly fruitful. This is especially true of some hybrid varieties like DeChaunac. So, to make more informed decisions when winter damage is suspected, you have to know the fruitful potential of your cultivar; and in cases where primary bud mortality is high, it’s therefore important to also assess the mortality of secondary buds.
Another great fear is the appearance of crown gall, mainly at the base of trunks. This disease is caused by a bacterium that lives in the vine. However, the bacterium generally doesn’t cause gall formation on trunks until some injury occurs, usually from severe winter cold damage near the soil line or just above grafts on grafted vines (if you hilled over the grafts last fall). Another search at psuwineandgrapes.wordpress.com will bring up information on how to deal with this disease. You can also visit What we have learned about crown gall for an update on research into this disease from Dr. Tom Burr and his research group at Cornell University. Tom has devoted a lifetime to researching grape crown gall and many advances have been made over the years. But it’s still a huge problem for Northeastern U.S. grape growers; and crown gall problems will likely increase as our industry becomes more and more heavily invested in the most susceptible cultivars of V. vinifera.
With more sensitive detection methods, Tom’s group is getting us closer and closer to crown gall-free mother vines and planting stock, but they’re also discovering that the crown gall bacterium is everywhere grapevines are located. Not restricted to internal grapevine tissues; it’s also found on external surfaces of cultivated and wild grapevines. So, clean planting stock may still acquire the pathogen internally down the road and management of crown gall, once vines are infected, will continue to be an important part of life in any vineyard that experiences cold winter temperature extremes. However, there is potential for a commercial product that inhibits gall formation, which can be applied to infected vines. The product is actually a non-gall-forming, non-root-necrotizing version of the crown gall bacterium that is applied to grape wounds and inhibits the gall-forming characteristic of the pathogenic strains of the bacterium. This product is still under development in lab and greenhouse tests, awaiting field nursery trials soon.
If you do happen to meet up with some crown gall development this spring, galled trunks can be nursed through the 2018 season to produce at least a partial crop while you train up suckers (from below the galls) as renewal trunks. When our Chancellor vineyard was struck with widespread crown gall in the 2015 season, we were able to harvest a couple of decent sized crops while trunk renewal was taking place (Figure 2), and we never went a single season without some crop. There’s also the issue of crop insurance to think of; adjusters may want you to leave damaged trunks in place so they can more accurately document the economic damage from winter cold.
Lastly, a great guide to grapevine winter cold damage was published about 10 years ago by several experts. In fact, information from that guide was used in composing large parts of this blog and I highly recommend you read it. It’s an excellent publication, the result of many years of outstanding research by a number of leading scientists and extension specialists from all over the Northeastern U.S. The details of that publication are found below and you can purchase a hard copy for 15 bucksby clicking here: Winter Injury to Grapevines and Methods of Protection (E2930).
For those of you who can spend hours reading off of a computer screen without going blind, you can also access a web version of the document at msue.anr.msu.edu/uploads/files/e2930.pdf.
Zabadal, TJ, Dami, IE, Goiffinet, MC, Martinson, TE, and Chien, ML. 2007. Winter injury to grapevines and methods of protection. Extension Bulletin E2930. Michigan University Extension
By: Michela Centinari
I imagine as winter approaches one thought on every grower’s mind is: “Is this winter going to be anything like the previous one?”
The winter of 2013/2014 was one of the most severe since 1994 and we can hope another 20 years or more pass before we must endure another of the same magnitude. The extent of damage and crop loss varied among regions, individual vineyard sites, wine grape varieties (Figure 1) and the health of the vines going into the cold season. In this regard, during a vineyard visit in Chester County (Southeast Pennsylvania) in August, a grower pointed out a block of Cabernet Franc (Vitis vinifera L.) vines with winter cold injury symptoms. The vines had a healthy green canopy but, surprisingly, no clusters. That was unusual because other Cabernet Franc vines in the area were fine. However, the grower highlighted that those vines had already experienced severe frost damage in the previous spring (2013). Frost damage may contribute to a low overwinter carbohydrate reserve and negatively affect bud cold hardiness as well as the development of shoots and inflorescences in the following spring. Concentrations of non-structural carbohydrates are closely related with cold hardiness in grapevine buds and canes .
Could delaying fruit harvest for ice wine production negatively affect vine health and compromise winter bud cold-hardiness?
A recent 5-year study conducted in Ohio reported that neither crop level (16 vs 32 clusters per hedgerow meter) or harvest date (beginning of October vs middle of December) had an impact on winter bud cold-hardiness in ‘Vidal blanc’ vines . This is very good news for growers. However, as the authors suggested, the effect of crop level on cold hardiness may depend on the variety  and its vegetative and reproductive characteristics (i.e., tendency for excessive vigor and/or over-cropping).
Ongoing research at Penn State is being conducted to assess the impact of crop load management practices on bud cold acclimation, de-acclimation, and maximum cold hardiness, as well as carbohydrate reserve storage. We plan on highlighting these developments as results are determined over the next few years.
How to assess cold injury in grapevine, and manage cold injured vines?
After budbreak, when the extent of the damage started to become more clear, many growers wondered how to assess the extent of the damage and what the best practices were for rapid vine recovery. Our grape and wine team at Penn State put together a list of resources to help growers during this difficult growing season. Here are some of those resources:
You can start reading the article published on eXtension Cold Injury in Grapevine by Mark Chien, former Penn State Viticulture Extension educator and now Program Coordinator, Oregon Wine Research Institute, and Michelle Moyer, assistant professor at Washington State University. At the end of the article you can find of comprehensive list of recommended resources that can be used to assess and manage cold damage in the vineyard. Among these resources I would like to highlight:
- Winter Injury to Grapevines and Methods of Protection by Tom Zabadal, Michigan State University;
- Assessing and Managing Cold Damage in Vineyards, Washington State University
- Evaluating bud injury prior to pruning Part 1 and Part 2; two brief video presentations from the Finger Lakes Grape Program;
Other resources that you may find useful are:
- Managing Winter-Injured Vines published on Appellation Cornell, June 2014, by Tim Martinson (Senior Extension Associate, Cornell University);.
- Managing Winter Injury published on the Lake Erie Regional Grape Program, Cornell University, Viticulture Notes, Issue # 3, June 2014, by Kevin Martin (Penn State University, LERGP Business Management Extension Associate). The article provides useful guidelines of the cost associated with re-training and re-planting a vineyard.
What did we learn?
The severe cold winter provided a good opportunity to evaluate the cold hardiness of Vitis vinifera and inter-specific hybrid wine grape varieties at the two variety evaluation plantings established in Pennsylvania (PA) in 2008, as part of the NE1020 multistate project. The two plantings are located at the Lake Erie Regional Grape Research and Extension Center (LERGREC, Northwest Pennsylvania) and at the Fruit Research and Extension Center (FREC) in the southern side of PA. For more information about the NE-1020 trial please refer to the article “NE-1020, What? The Top 5 Industry Benefits Affiliated with the NE-1020 Variety Trial” by Denise Gardner.
At the LERGREC station all the V. vinifera varieties experienced extensive winter injury. High incidence of vine mortality was recorded in Syrah, and Muscat Ottonel; trunk injury was mostly observed in Pinot Noir and Pinot Grigio. Among the V. vinifera varieties, Cabernet Franc and Grüner Veltilner vines are recovering the best; healthy suckers are growing from above the graft union and they will be used for trunk renewal next spring. For information regarding the level of bud injury observed on the 17 grapevine varieties established at the LERGREC site please refer to the article “Grape Growing in PA In Spite of the Weather” by B. Hed and M. Centinari
As expected, lower levels of winter injury were recorded at the FREC station in the Southern part of Pennsylvania. The most significant winter injury was observed in Tannat (almost 100% vine mortality). Some of the other varieties experienced cold damage, limited primarily to primary buds. Although, some of the Syrah and Malbec vines suffered conductive tissue damage (phloem and xylem) and collapsed during the summer (Figure 2).
As a consequence of primary bud damage some of the V. vinifera varieties produced low crop yield (Table 1). Specifically, average yields of Malbec, Albarino and Cabernet Sauvignon were much lower than those of the previous season (second column, Table 1). Cluster number per vine in Sangiovese and Viognier were lower than usual. Data such as “percent live buds per total buds left (% live buds/total buds)” and “shoot number per vine” were also recorded. This will provide a comprehensive picture of the differences among the genotypes and their ability to adapt to extreme environmental conditions such as the cold temperatures we experienced in the winter of 2014.
Table 1. Yield components of 20winegrape cultivars in the NE-1020 cultivar trial at Fruit Research and Extension Center (FREC) in the southern side of PA. Vines spacing is 6’ between vines and 9’ between rows.
- Jones, K.S., J. Paroschy, B.D. McKersie, and S.R. Bowley (1999). Carbohydrate composition and freezing tolerance of canes and buds in Vitis vinifera. J. Plant Physiol. 155:101-106.
- Dami I.E., S. Ennahli, and D. Scurlock (2013). A Five-year Study on the Effect of Cluster Thinning and Harvest Date on Yield, Fruit Composition, and Cold-hardiness of ‘Vidal Blanc’ (Vitis spp.) for Ice Wine Production. HortScience 48(11):1358–1362.
- Dami, I.E., D.C. Ferree, S.K. Kurtural, and B.H. Taylor (2005). Influence of cropload on ‘Chambourcin’ yield, fruit quality, and winter hardiness under midwestern United States environmental conditions. Acta Hort. 689: 203–208.
By Dr. Molly Kelly, Enology Extension Educator, Department of Food Science
In a previous post, Bryan Hed discussed early fruit zone leaf removal and its effects on the development of Botrytis bunch rot and sour rot. This is a good time to review the implications of molds and fruit rots on wine composition and quality. I will also discuss remedial actions in the winery.
Here we will focus on the most common bunch rot pathogen of mature berries, Botrytis cinerea. How severe can Botrytis bunch rot be before wine quality is impacted? This will depend on the type of rot as well as winemaking techniques however, even low levels of infection have been shown to negatively impact wine quality. Red wine quality was shown to be affected by as low as a 5% infection rate of B. cinerea. Extended skin contact in red winemaking can increase the effect of bunch rots on the finished wine. While B. cinerea can be linked with sour rot, it is more commonly associated with other fungi including Aspergillus spp. Sour rot is caused by yeast, acetic acid and other bacterial growth. When acetic acid bacteria, yeast and filamentous fungi are present together, high levels of acetic acid can result. Berries infected with sour rot have a distinct vinegar smell that may be combined with the presence of ethyl acetate. Ethyl acetate is an ester described as smelling like nail polish remover.
Laccases are enzymes produced by fungi. They break down anthocyanins and proanthocyanidins which are important phenolic compounds that contribute to palate structure and wine color. In white wines, some aromatic compounds can be oxidized resulting in the production of earthy aromas.
The largest change in must chemistry as a result of Botrytis growth is seen in amounts of sugars and organic acids. Up to 70 to 90% of tartaric and 50-70% of malic acid can be metabolized by the mold. Resulting changes in the tartaric:malic ratio cause titratable acidity to decrease and pH to increase.
There may also be clarification issues as a result of infection. The fungi produce polysaccharides including β1-3 and β1-6 glucans as well as pectins as a result of the production of enzymes capable of degrading the cell wall. In the presence of alcohol, pectins and glucans aggregate causing filtration difficulties. To mitigate this issue, pectinolytic and glucanase enzymes can be used. When adding enzymes allow at least six hours prior to bentonite additions.
Botrytis cinerea strains differ in the amount of laccase produced. This enzyme can lead to oxidation of aroma/flavor compounds and browning reactions. It can be resistant to sulfur dioxide and not easily removed with fining agents. Bentonite may remove enough laccase to minimize oxidative problems. For varieties where the potential for oxidation is increased, ascorbic acid additions can be added to juice. Since Botrytis uses ammonia nitrogen there is less available for yeast metabolism. Vitamins B1 and B6 are also depleted. Therefore supplementation with nitrogen and a complex nutrient is required. Yeast assimilable nitrogen (YAN) should be measured and adjusted accordingly to avoid stuck fermentations and production of hydrogen sulfide. Also consider inoculating with low nitrogen-dependent yeast and use more than the standard amount of 2 lbs. /1000 gallons.
Wine off-flavors and aromas result from a number of compounds when made from grapes with Botrytis(and other bunch rot organisms). Descriptors include mushroom and earthy odors from compounds such as 1-octen-3-one, 2-heptanol and geosmin. Since fruitiness can be decreased, the use of mutés (unfermented juice) from clean fruit can be added to the base wine to improve aroma. Botrytis also secretes esterases that may hydrolyze fermentation esters. Monoterpenes found in varieties such as Muscat, Riesling and Gewürztraminer can also be diminished.
When Botrytis infection is present, consider the following processing practices in addition to those mentioned above.
- Remove as much rot as possible in the field and sort fruit once it arrives at the winery. Using sorting tables is a great way to improve overall wine quality.
- Whole-cluster press whites, using very light pressure, and discard the initial juice.
- Harvest fruit cool and process quickly. Sulfur dioxide can be added to harvest bins to inhibit acetic acid bacteria.
- Enological tannin additions will bind rot-produced enzymes. They can also bind with protein and decrease the bentonite needed to achieve protein stability. Note: Remember to not add tannins and commercial enzymes at the same time since tannins are known enzyme inhibitors. After an enzyme addition allow six to eight hours before adding tannins.
- Minimize oxygen uptake since laccase activity is inhibited in the absence of oxygen. Inert gas can be used at press, during transfers and to gas headspace.
- Use a commercial yeast strain that will initiate a rapid fermentation. The resulting carbon dioxide will help to protect against oxidation.
- Once fermentation is complete, rack right away. Both Botrytis and laccase settle in the lees.
- Phenolic compounds are the main substrate for fungal enzyme activity. Removal of undesirable phenolic compounds can be achieved using protein fining agents (ex: gelatin, casein, isinglass). The synthetic polymer PVPP can also be used in juice or wine to remove oxidized phenolic compounds.
- Only cold soak clean fruit. Avoid cold soak and extended maceration on Botrytisinfected fruit as this may encourage fungal and bacterial growth.
As always, it is best to avoid rot-compromised fruit, however, using these practical winemaking tips should help to minimize negative impacts on wine production and quality.
DeMarsay, A. Managing Summer Bunch Rots on Wine Grapes, Maryland Cooperative Extension.http://extension.umd.edu/sites/extension.umd.edu/files/_docs/programs/viticulture/ManagingSummerBunchRots.pdf. Accessed 7 May 2018.
Ribereau-Gayon, P. 1988. Botrytis: Advantages and Disadvantages for Producing Quality Wines. Proceedings of the Second International Cool Climate Viticulture and Oenology Symposium. Auckland, New Zealand, pp. 319-323.
Steel, C., J. Blackman, and L. Schmidtke. 2013. Grapevine Bunch Rots: Impacts on Wine Composition, Quality, and Potential Procedures for the Removal of Wine Faults. J. Agric. Food Chem. 61: 5189-5206.
Zoecklein, B. 2014. Fruit Rot in the Mid-Atlantic Region, On-line Winemaking Certificate Program, Wine Enology Grape Chemistry Group, Virginia Tech. http://www.vtwines.info/. Accessed 16 April 2018.
Zoecklein, B. 2014. Grape Maturity, On-line Winemaking Certificate Program, Wine Enology Grape Chemistry Group, Virginia Tech.http://www.vtwines.info/. Accessed 16 April 2018.
Bryan Hed, Department of Plant Pathology and Environmental Microbiology, Penn State Extension
With a new season underway, I’d like to talk about some of the recent grape disease research that’s being conducted at Penn State. For this blog, we revisit Grapevine leafroll disease and leaf removal for fruit rot control.
Grapevine leafroll disease or GLD is associated with the presence of phloem inhabiting plant viruses of the family Closteroviridae. These viruses generally cause a degeneration of the primary phloem in shoots, leaves, and cluster stems. There are currently five species of grapevine leafroll-associated viruses; GLRaV-1, 2, 3, 4, and 7, and these viruses, especially GLRaV-1 and 3 have been spread across long distances (worldwide) through the sale and distribution of infected nursery material. Short distance spread of GLRaV-1, 3, and 4, within the vineyard or between adjacent vineyards, can occur by phloem-feeding insect vectors, specifically species of mealybugs and scales. No vectors have yet been discovered for GLRaV-2 and 7, which don’t appear to be as commonly found in northeastern vineyards.
The most obvious symptoms of the disease are cupping and loss of chlorophyll in the leaves in late summer and fall, during the ripening period. On red-fruited varieties, like Vitis vinifera‘Cabernet Franc’, leaves of infected vines can display red coloration of the interveinal tissue, while veins remain green. On white-fruited varieties like Chardonnay, symptoms are less noticeable and leaves tend to look yellowish and cupped. These symptoms are not necessarily diagnostic of the disease and may be confused with symptoms of nutrient deficiencies, water stress, and even crown gall. Therefore confirmation of infection by GLRaVs can only be made in the laboratory through serological or molecular analysis of phloem tissues in leaf petiole or dormant cane samples of suspect vines. More significant, and perhaps less recognized effects of GLD are reduced yield and vegetative growth, and even lower cold hardiness–a factor of critical importance for varieties grown in the northeastern U.S. GLD can also lead to a delay in fruit maturity with negative effects on fruit chemistry at harvest (lower soluble solids, higher titratable acidity), and reduced color development in red grapes of V. vinifera grapevines; all factors that might adversely impact perceived wine quality. Vineyards can be scouted annually for GLD during the ripening period, and tissue samples from symptomatic vines can be sent to a laboratory for confirmation.
There is no curative treatment for GLD as infection by GLRaVs is permanent, and the disease is best managed through removal or roguing of infected vines and replanting with certified virus-free material. So if you’re planning to order vines soon for planting a new Vitis vinifera vineyard next spring, I would strongly suggest the use of certified material. Research has shown that local spread of GLRaV-1, 3, and 4 can be minimized by targeting mobile stages of the vectors (mealybug and soft scale crawlers) with well-timed insecticide applications. There are no known sources of resistance to GLRaVs among Vitis species and these viruses have been found in V. labrusca, to Vitis interspecific hybrids, and V. vinifera. Infections of V. labrusca appear to remain latent or dormant and have not been shown to result in visual symptoms of the disease or economic impact, though research on native varieties has been minimal. On the other hand, V. vinifera is severely affected, and GLD has been shown to result in substantial economic losses among those cultivars.
Grapevine leafroll disease is nothing new to most of the world and symptoms of the disease were noted in French vineyards 165 years ago. But it seems relatively new to the northeastern U.S. grape and wine industry partly because V. vinifera grapevines, the species most dramatically affected, are relatively new to this industry. Therefore, as the acreage of V. vinifera in the northeast continues to expand and become a larger part of the premium wine industry, our encounters and frustrations with GLD will likely increase.
Surveys conducted in New York, Virginia, Ohio, and more recently, Pennsylvania, have confirmed the presence of these viruses throughout the major grape growing regions of the northeast. In Pennsylvania, we began our efforts by conducting an online survey to collect information from grape growers. In July of 2017, a link to a brief online questionnaire was sent out to 105 Pennsylvania wine grape growers across the Commonwealth to collect information about what varieties they grow, whether or not they have seen symptoms of leafroll virus in their vineyards, and if they would be willing to cooperate in the confidential collection of tissue samples from their vineyards blocks for determining the presence of these viruses.
In this initial phase of the project, sample collection focused on four cultivars of Vitis vinifera (Cabernet franc, Pinot noir, Chardonnay, and Riesling) and one French hybrid cultivar, Chambourcin, that were deemed among the most important cultivars in the PA industry. Twenty-eight cooperators were growing these cultivars and were selected for tissue collection. Growers were individually contacted via email and arrangements were made to collect leaf petiole samples from their vineyard blocks. Of these 28 growers, 22 reported they had seen leafroll-like symptoms in their vineyards. In late summer/early fall of 2017, samples were collected from 42 vineyard blocks from 16 locations. Samples were collected from symptomatic and non-symptomatic vines, in a randomized manner, and transported back to the laboratory and stored at 4°C until serological analysis by enzyme-linked immunosorbent assay or ELISA.
Overall, about 36% of the 42 blocks were positive for leafroll virus in 2017. Fourteen percent of the Chambourcin blocks sampled contained vines that tested positive for leafroll virus 1 and/or 3. Amongst the V. vinifera blocks sampled, 39% contained vines that tested positive for leafroll virus 1 and/or 3. Specifically, 29, 38, 42, and 50% of the Riesling, Pinot noir, Chardonnay, and Cabernet franc blocks were positive for leafroll virus, respectively. At one location where we were able to collect data on all four V. vinifera cultivars and where there were many vines positive for leafroll virus among all cultivars, there was a good correlation among red varieties between vines that showed symptoms (red, curled leaves) and vines that tested positive. However, among white varieties (Riesling and Chardonnay) the correlation was poor. This may indicate that it is harder to visually identify suspicious vines among white cultivars than it is among reds.
It appears that grapevine leafroll viruses are widespread and can be found in many grape growing areas of Pennsylvania. Among the varieties sampled in 2017, Cabernet franc was the most heavily infected by the viruses. However, this could change as we plan to expand the survey into more vineyards in 2018 which we were not able to reach in 2017. We also have identified healthy and infected grapevines within the same vineyard. These vineyards can be revisited in subsequent seasons to test disease spread to healthy vines. Furthermore, studies will be performed to test the impact of grapevine leafroll disease on grape quality and productivity in Pennsylvania, with the ultimate goal to mitigate the economic impact of the disease on the PA wine industry.
These surveys are an important and necessary first step toward determining the impact of GLRaVs and their associated disease. These viruses can have a significant impact on vineyard health and fruit quality, especially for those operations invested in the culture of premium V. vinifera. It is therefore essential for academic institutions to continue to develop research programs around this important group of pathogens and create a growing body of information that will help vineyard managers reduce their spread and impact. Below are some references that I drew from for this bit on leafroll viruses and GLD. The last reference is available free, online, and is a great review of GLD by some of the leading experts from New York, California, and Washington.
Bahder, B., Alabi, O., Poojari, S., Walsh, D., and Naidu, R. 2013. A Survey for Grapevine Viruses in Washington State ‘Concord’ (Vitis x labruscana L.) Vineyards. Plant Health Progress, August 5, 2013. American Phytopathological Society (online).
Compendium of Grape Diseases, Disorders, and Pests. 2nd edition, 2015. Editors Wayne F. Wilcox, Walter D. Gubler, and Jerry K. Uyemoto. The American Phytopathological Society. Pp. 118-119.
Naidu RA, Rowhani A, Fuchs M, Golino D, Martelli GP. 2014. Grapevine leafroll: a complex viral disease affecting a high-value fruit crop. Plant Dis. 98: 1172–85. https://www.researchgate.net/publication/270339365_Grapevine_Leafroll_A_Complex_Viral_Disease_Affecting_a_High-Value_Fruit_Crop
More on Botrytis bunch rot/sour rot control from the church of fruit-zone leaf removal
The practice of leaf removal for bunch rot control is based on concepts developed many years ago by lots of research that examined its effects on fruit-zone microclimate, source limitation, and fruit set, among other things. In short, removal of leaves from nodes in the fruit-zone increases sunlight exposure, air circulation, and pesticide penetration to developing fruit. This creates a fruit zone environment that is much less conducive to the development of Botrytis and other harvest-rot-inducing microorganisms that prefer to do their dirty work in darkness, still air and high humidity. Indeed, the most consistently successful bunch rot control programs will not simply rely on Botrytis specific fungicides but will integrate cultural methods like fruit-zone leaf removal
Fruit-zone leaf removal has generally been applied between fruit set and veraison. But there is a growing body of information being developed around early fruit zone leaf removal(ELR) and its effects on the development of Botrytis bunch rot and sour rot. ELR is the removal of leaves in the fruit zone before, or at the beginning of, bloom, and interest in this area of research has increased in several areas of the world in recent years. For example, recent research in Italy by Stefano Poni and his colleagues details the effects of ELR on crop load management, fruit and wine quality, and disease control, especially for late season bunch rots. Here in the U.S., research to study the effects of ELR is being conducted in places like Michigan, Pennsylvania, and New York, among other areas. But why is there added interest in ELR for bunch rot control?
In addition to fruit zone environment, cluster compactness plays a large role in harvest rot development. A three-year study we conducted with Vignoles over 15 years ago clearly showed that the more compact the cluster (measured as the number of berries per length of the cluster), the more rot we observed developing in that cluster. It’s no accident that many of the most bunch rot susceptible varieties typically produce clusters of tight or compact architecture (Chardonnay, Pinot gris, Pinot noir, Riesling, Vignoles). The removal of the most mature, photosynthetically active leaves (those in the fruit zone) before or during bloom, starves the inflorescences for sugars and reduces the number of flowers that set fruit. Fewer berries per cluster generally result in looser clusters that develop less bunch rot. Taken together, ELR combines the benefits of an improved fruit zone environment with less susceptible clusters and generally greater reductions in bunch rot development than what would be achieved with post fruit set leaf removal (which would not, theoretically, reduce cluster compactness). When we examined ELR for six consecutive seasons in our experimental Chardonnay vineyard, we found that we could eliminate two Botrytis-specific fungicide sprays and achieve harvest rot control that was equivalent to, or better than, a full Botrytis spray program (four sprays). This adds to the appeal of ELR as Botrytis fungicides are often the most expensive fungicide inputs in rot control programs, and reducing chemical pesticide inputs is a significant response to the growing public interest in agricultural products with a healthier profile (though some may debate how relevant a healthier profile is to the consumption of wine!).
But there are potential drawbacks to ELR (it’s always something). For example, the reduction in berry number per cluster generally results in a reduction in cluster weight that can result in a reduction in yield. This can be a downside to ELR in operations where yield reduction is unacceptable to production goals. However, over the course of the six years in our Chardonnay experiment, we were able to minimize or eliminate yield reduction by ELR, while maintaining bunch rot reductions. So reductions in yield by ELR can be managed to some extent. Also, in our experience, ELR seemed more effective on some varieties (Chardonnay and Vignoles) than others (Pinots?) in terms of reducing compactness and bunch rot. There were also seasonal variations from year to year. So there is some level of inconsistency with this method; sometimes the rot reductions are statistically significant and sometimes they aren’t.
More recently, research with ELR has been taken a step further to examine the mechanization of this practice; manual leaf removal is expensive and time-consuming, and timing can be critical. Experiments over the past several years in Europe and the U.S. have shown that the use of air pulse leaf removal technology can remove enough fruit zone leaf area (about 35-50% of that which would be achieved by hand removal (100%)) to mimic the effects of manual leaf removal. As we expected, this technology appears to work most efficiently (removes the most leaf tissue in the fruit-zone) on more upright, two-dimensional training systems like vertical shoot position (VSP) or four-arm kniffen systems, when compared to more three-dimensional training systems like single, high-wire, no-tie systems. Mechanization is often the key to greater adoption of a practice, but only if it improves economic sustainability. An air pulse leaf removal system can represent an investment of tens of thousands of dollars. This would hardly be cost-effective for operations with just a few acres to treat per season. However, large farms that have lots of acres to treat may benefit through mechanization of ELR. Also, in regions where there is a concentration of wine grape acreage (ie, the Lake Erie region, Finger Lakes, etc), this machinery could be shared, or the work contracted, to ease the capital investment necessary on a per farm basis.
So ELR is not a silver bullet. I would instead consider it some buckshot in a silver shotgun shell that is still under development; it can be an important component of an effective, integrated bunch rot control program. If you have bunch rot susceptible varieties such as those mentioned above, and would like to apply this practice in your vineyard, I would recommend you test it out on a few vines first and compare the results to the rest of your vineyard (all other things being equal) to see if this is something that will work for you. As I mentioned above, the results may vary somewhat from one variety to the next and from one season to the next.
And one last thing for wine grape growers with sour rot susceptible varieties: please review Wayne Wilcox’ newsletter from last year (June 2017) regarding the Cornell research on sour rot control. Wayne’s graduate student, Dr. Megan Hall, completed some groundbreaking work on the biology of grape sour rot and the development of effective ways to minimize it by targeting fruit flies in the vineyard.
By Dr. Michela Centinari, Assistant Professor of Viticulture, Department of Plant Science
Grape growers across Pennsylvania would agree that grapevines are breaking bud later this spring compared to the past few years. Some of you might be relieved and are hoping that a late bud break will reduce the likelihood of spring frost injury, particularly for those cultivars that tend to break buds early, while others might wonder if a late bud break will mean a shorter growing season and what impact this might have on fruit and wine chemistry.
This might be a good opportunity for a short review on bud break (or bud burst if you prefer) and some of the major factors that influence it.
What is bud break?
Bud break is one of the grapevine’s key growth or phenological stages. Phenology is defined as “the study of the timing of natural phenomena that take place periodically in plants and animals1.” Many vineyard operations related to canopy, nutrient, disease and insect management are conducted at specific phenological stages, so it is important for growers to record dates for bud break and other important growth stages.
Bud break is commonly described as “the appearance of green tissue through the bud scales2” or “the emergence of a new shoot from a bud during the spring3.” There are several systems used to precisely identify bud break and other key phenological stages. One of the systems most widely used today is the modified Eichhorn Lorenz (E-L) system, which was developed by Eichhorn and Lorenz in 1977, modified by Coombe in 19954, and later revised by Coombe and Dry in 20043. A primary reason why the E-L system was revised multiple times was that the visual characteristics during the early stages of bud growth might vary among cultivars. For example, in some cultivars buds “emerge as hair-covered cone from between the scale without any sign of green tissues” while in other cultivars buds can have “green tips visible early through the hairs1.” To avoid, or at least reduce confusion, the latest E-L system modification (2004) defines grapevine bud break when leaf tips are visible (Figure 1).
Although there might be slight differences in how growers or scientists define bud break, using a consistent method across years and cultivars is important in order to make comparisons. Photos of the modified E-L system and information on how to use grapevine phenology to improve vineyard management can be found by clicking on these hyperlinks: modified E-L system by The Australian Wine Research Institute and Grapevine Phenology Revisitedby Fritz Westover5.
Why was bud break late this year in Pennsylvania?
Grapevine phenology is strongly tied to air temperature. Once buds fulfill their chilling requirements they are in a state of eco-dormancy, which means they are dormant only because of cool or cold weather. In temperate regions, buds tend to reach this state by early winter, therefore, warm weather in late winter or early spring might result in early bud break and consequently increase the risk of spring frost injury.
An air temperature of 10 °C (50 °F) has traditionally been used as the base temperature for grapevines, as it is the temperature threshold below which grapevines will not grow. Hence, mean daily temperatures above approximately 50 °F (or, more specifically, 46 to 50 °F) induce bud break and shoot growth6. Grapevine base temperature is higher than that reported for fruit trees, such as apple, peach, cherry, and apricot (the base temperature ranges from approximately 39 to 41 °F)7. Base temperature for bud development varies between grapevine species and cultivars, and the physiological basis of this thresholds is still unclear2.
Over the years, many models have tried to use temperature data to predict bud break and other key phenological stages. Some models are based on the accumulation of temperatures above the mean daily temperature of 50 °F, for example, Growing Degree Days (GDD), while others use temperature averages rather than summations8. However, there is not(at least to my knowledge) a solid and simple formula that we can use to predict when bud break will happen.
GDD calculated from January 1 to bud break may not be a very good way to answer the question: Are we going to have an early bud break? Hans Walter-Peterson, Finger Lakes Grape Program, Cornell University, used data collected over many years in the Lake Erie region to show that the date of bud break for Concord was not well correlated with GDD (base 50 °F) accumulated from January 1 to bud break. Using the total GDD for this period, however, does not take into consideration when GDD accumulates. For example, having seven consecutive days with mean temperature above 50 °F might not be the same of having seven days with the same temperature but interspaced by a long period of cool/cold weather with mean temperatures below 50 °F.
Although further studies are needed to clarify the relationship between bud break and temperature, air temperature still remains the dominating factor affecting bud break. The number of GDD accumulated from January 1 through April 30 in 2018 across Pennsylvania was definitely lower than the accumulated GDD during the same months in 2017 (Table 1). This indeed had an influence on grapevine bud break occurring later in 2018 compared to 2017.
Time versus rate of bud break
While the number of GDD accumulated from January 1 through April 30, 2018, was lower than the same period in 2017, the number of GDD accumulated during the first week of May 2018 was, however, much higher than the number accumulated during the same period in 2017 (Table 2). Although bud development started later this year, you might have noticed a greater rate of bud break or higher speed of bud development due to consecutive days of high, above average daily temperatures at the beginning of May. The rate of bud break increases as the air temperature rises above 50 ℉ up to approximately 86 ℉ (30 °C). However, at higher temperatures, the rate of bud break might start to decline6.
Other factors to consider:
Species and cultivars: The base temperature requirements vary amongst grape species (e.g., V. berlandieri > V. rupestris > V. vinifera > V. riparia) and cultivars (for example, Riesling > Chardonnay)6. Regardless of the seasonal weather conditions, the order of bud break across different species and cultivars tends to be consistent. Those with a lower base temperature threshold will break buds earlier than those with a higher base temperature. For example, Chardonnay always bursts earlier than Cabernet Sauvignon.
Soil and root temperature: There is contradictory evidence about the role of soil and root temperature on the timing of bud break. Studies conducted in California9,10found that Cabernet Sauvignon bud break was positively correlated with soil temperature: bud break occurred several days earlier when soil temperature increased from 52 ℉ to approximately 77 °F. In a more recent study, however, soil temperature did not influence the timing of Shiraz bud break11.
Number of buds left at pruning: The number of buds (or nodes) retained at pruning (24 to 72 per vine) had little influence on bud break and other phenological stages of Sauvignon Blanc vines up to veraison12.
Bud position along the cane: When dormant canes are left upright, the more distal buds generally tend to break first and suppress the growth of the buds at the base of the cane (closer to the cordon) (Figure 2). This phenomenon is called apical dominance or, more precisely, correlative inhibition. In frost prone areas, to delay bud break of cordon trained vines, canes can be pruned back to 2-bud spurs when the distal buds reach bud break. For more information please refer to a past blog post: How does delaying spur pruning to the onset or after bud burst impact vine performance?
In some cultivars, for example, Cabernet Franc, correlative inhibition may cause inconsistent bud break in cane-pruned vines. Meaning that buds located in the central part of the cane might not open or they might develop shorter, weaker shoots than those positioned at the beginning or at the end of the cane. There are, however, practices that can be used to promote uniform bud break along the canes, these include bending or arching (Figure 3), and partial cracking of canes6.
Age of the vine: Within the same cultivar, the timing of bud break and other key phenological stages may vary between young vines that are not in full production yet (3rd leaf or younger) and mature, established vines (4th leaf or older)5.
- Iland P, Dry P, Proffitt T, Tyerman S. 2011. The grapevine: From the science to the practice of growing vines for wine. Patrick Iland Wine Promotions.
- Creasy GL and Creasy LL. 2009. Grapes. Wallingford, UK; Cambridge, MA: CABI.
- Coombe BG and Dry P. 2004. Viticulture 1 – Resources. 2nd edition. Winetitle
- Coombe BG. 1995. Adoption of a system for identifying grapevine growth stages. Aust J Grape Wine Res 1:104–
- Westover F. 2018. Grapevine phenology revisited. Wines and Vines.
- Keller M. 2010. The science of grapevines: Anatomy and physiology. Academic Press.
- Moncur MW, Rattigan K, Mackenzie DH, and McIntyre GN. 1989. Base temperatures for budbreak and leaf appearance of grapevines. Am J Enol Vitic 40:21–26.
- Malheiro AC, Campos R, Fraga H, Eiras-Dias J, Silvestre J, and Santos JA. 2013. Winegrape phenology and temperature relationships in the Lisbon wine region, Portugal. J Int Sci Vigne Vin47: 287–299.
- Kliewer WM. 1975. Effect of root temperature on budbreak, shoot growth, and fruit-set of ‘Cabernet Sauvignon’ grapevines. Am J Enol Vitic 26:82–
- Zelleke A and Kliewer WM. 1979. Influence of root temperature and rootstock on budbreak, shoot growth, and fruit composition of Cabernet Sauvignon grapevines grown under controlled conditions. Am J Enol Vitic 30:312–317.
- Field SK, Smith JP, Holzapfel BP, Hardie WJ, and Emery RJN. 2009. Grapevine response to soil temperature: xylem cytokinins and carbohydrate reserve mobilization from budbreak to anthesis. Am J Enol Vitic 60: 164–172.
- Greven MM, Neal SM, Hall AJ, and Bennett JS. 2015. Influence of retained node number on Sauvignon Blanc grapevine phenology in a cool climate. Aust J Grape Wine Res21, 290–301.
By Michela Centinari, Bryan Hed, Kathy Kelley, and Jody Timer
The 2017 growing season was a rewarding one for many Pennsylvania (PA) grape growers; crop quality and yields generally met or exceeded expectations. However, this season was not without its challenges. Before we start planning for next year, let’s review this past season and discuss the important issues and concerns PA growers faced in 2017. In November a link to a 10-minute Internet survey was sent via email to 110 members of a PA wine grape grower extension mailing list. The survey was designed to solicit their feedback with regards to the 2017 growing and harvest season. Fifty participants completed the survey* and their responses form the basis of this blog article. So that we have a complete accounting for growers throughout the Commonwealth, we encourage PA wine grape growers who may not have received the email to contact us (Michela Centinari; Bryan Hed) and provide their contact information so that they can be included in future surveys.
First, some information about participant demographics
Of those who provided the region where they grew grapes (44 participants), the majority (16) were located in the Southeast region, followed by South Central (9), Northwest (8), Northeast (5), North Central (3), and Southwest (3) regions. Species of grapes survey participants grew are listed in Table 1.
What did we ask the survey participants?
Participants were asked to indicate the average yield of the grapes they grew in 2017 by selecting the appropriate category: “poor,” “below average,” “average,” “above average,” or “record crop.” Although growers often adjust crop load to meet a desired level, environmental or other unexpected factors may cause final yield to differ from expected, “average” values.
Participants were also asked to rank the overall quality of the fruit from “poor” to “excellent,” and the insect and disease pressure from “below average” to “above average.” Respondents were then directed to open-ended questions where they indicated what cultivars performed “below,” “average,” or “above average” and why.
Weather conditions during the growing season
A look at the weather conditions throughout the growing season can help to explain participants’ answers. In Figures 1 and 2, we reported monthly, seasonal (April 1 through October 31) growing degree days (GDD; index of heat accumulation), and precipitation collected by weather stations (http://newa.cornell.edu/) at two locations: Lake Erie Regional Grape Research and Extension center (LERGREC) in North East (Erie County, northwestern PA) and in Reading (Berks County, southeast PA). We compared the 2017 data to the previous 18-year (1999-2016) average.
We recognize that weather conditions might vary greatly from site to site, but some general trends were observed. For example, April GDDs were above-average in many regions of the Commonwealth. On the other hand, May was slightly cooler than the average in both the Southeast and Northwest (Figure 1). Additionally, below freezing temperatures were recorded during the early morning hours of May 8 and May 9 at the agricultural experiment station located near the Penn State main campus in State College. Some of the grape cultivars grown at this research farm, especially those that typically break bud early like Marquette and Concord, sustained crop loss due to frost damage. Fortunately, spring frost affected relatively few growers in PA and only two survey participants, one from the Southwest and another from the Northeast, reported reduced crop yield due to early May frost damage.
Growing degree day accumulations were slightly above the long-term average in June and July. However, August was noticeably cooler than the average in the Southeast and many other regions of the state, but not in Erie which remained warmer than average nearly all season (Figure 1). As the season came to a close, temperatures in September and especially October were warmer than average at both locations (Figure 1).
In most regions of the state, precipitation was abundant, particularly in June, July, and August (Figure 2 and Table 2). The one exception to this trend was in the far Northwest corner of the state where rainfall along the Lake Erie shore was well below average in July and August. September was relatively dry statewide, which was a big relief for many growers after facing a wet summer. As the season came to an end, October saw a return to higher amounts of rainfall in some areas of the state.
Survey participants’ responses
Yield: Twenty-two respondents (44% of the participants) indicated that overall crop yield was “average,” which was close to the target values (Figure 3). Sixteen percent of the participants indicated that overall yield was “above average,” or “record crop,” while for 40% was “below average” or “poor.”
“Poor” or “below average” yield was attributed to several factors, including poor or reduced fruit set, herbicide drift damage from a nearby field (for more information please refer to the newsletter article: Growth regulator herbicides negatively affect grapevine development) and/or disease issues (e.g., downy mildew, bunch rot). Two participants reported crop yield losses due to late spring freeze damage. One respondent indicated that “above average” yield was likely related to bigger berry size.
Fruit quality: Participants were asked to rate fruit quality, with the majority of the respondents (82%) rating fruit quality as “average,” “above average” or “excellent.” Only 18% of the respondents indicated that overall quality was “below average” or “poor,” although in some cases the rating varied depending on the cultivars grown as specified in a follow-up question.
With the exception of the Northwest region, several participants across the state pointed out that despite the wet summer conditions the warm and dry fall weather favorably influenced fruit ripening, especially for late ripening cultivars.
For example, some of them commented:
- “Early cultivars were of lower quality than later cultivars due to the cold, wet weather in the August and early September time frame. The warm and dry later half of September and most of October benefited the later.”
- “Pinot Gris, Sauvignon Blanc, Viognier, Chardonnay all had excellent sugar levels and good pH and acidity. Flavors were well concentrated. Reds were average to good. Some like Merlot had low sugar levels while later varieties had better sugars like Cabernet franc and Cabernet sauvignon. The late reds seemed to ripen more quickly than normal.”
- “Later varieties were above average due to smaller crop size and better weather conditions.”
Disease pressure: Half of the growers who participated in the survey experienced “above average” disease pressure during the 2017 growing season, while 41% reported “average” disease pressure and only 9% reported that the disease pressure was “below average.” This contrasts markedly with results obtained in 2016 when 47% of survey participants experienced “below average” disease pressure (Looking back at the 2016 season).
The major disease problem identified by the growers was downy mildew followed by bunch rot. A few respondents indicated that downy mildew pressure was particularly high in August. This is not surprising; downy mildew pressure is very dependent on rainfall and the threat of this disease would be particularly high in areas where recorded rainfall had been above average for most of the season (for example, Berks County).
It is important to note that areas of the state that experienced “above average” disease pressure may have a relatively high overwintering population of the pathogen(s), particularly if a fair amount of disease was actually observed in the vineyard. This can easily translate into higher disease pressure in 2018, especially if conditions remain wet.
In contrast to the majority of grape growing areas in PA, growers in the Lake Erie region experienced a second consecutive dry season, and disease development in many of the region’s vineyards was limited to powdery mildew in 2017. Therefore vineyards in the Lake Erie region will generally carry relatively low overwintering pathogen levels into 2018, with the exception of powdery mildew (a disease that is only dependent on rainfall for the first primary infections in early spring).
Despite the above-average wet conditions, respondents pointed out that fruit was clean from major diseases: “low fruit disease despite wet season,” and “given the weather conditions during the growing season overall our grapes were kept almost disease free.”
Several of them attributed their ability to keep disease pressure under control to a “persistent spray program,” “solid spray program and very good protective materials available,” and that “rainy season required that growers stay on top of their disease management program. Botrytis, downy and powdery mildew could have been rampant.”
A respondent pointed out that in addition to a solid spray program new canopy management implemented likely helped to reduce Botrytis infection in susceptible varieties: “I also started to leaf pull pre-bloom which I believe has loosened our clusters up and has allowed for better spray penetration and overall less rot.”
Insect pressure: Twenty-two participants (45% of the respondents) experienced “average” insect pressure during the 2017 growing season, while 31% answered “above average” and 24 % “below average.”
The majority of the growers who experienced “average” or “above average” insect pressure indicated problems with late-season insect pests, such as Spotted Wing Drosophila (SWD), wasps and hornets (for more information on those insect pests and how to manage them please refer to: Is Spotted Wing Drosophila a problem in my wine grapes?; Late season insect management)
Some of them commented:
“SWD seems to be more present at the end of the season,” “Drosophila was the primary insect,” “SWD was above normal.”
Japanese Beetles were also named, although answers were divided: some respondents indicated “Japanese beetle pressure was lower than in previous years” while others answered that “Japanese beetles were the most prevalent insect” and they were “very aggressive in the vineyard.” A respondent observed a new insect in the vineyard, the grape leafhopper. Grapevines can tolerate fairly high populations of leaf hoppers and Japanese beetles without harm to the crop. Populations of fewer than 20 leafhopper nymphs/leaf usually does not require spraying (Japanese Beetle: A common pest in the vineyard).
In the Lake Erie region the grape berry moth was once again the most destructive insect present. The unusually dry summer kept a potentially large population to average numbers. Brown Marmorated stink bug damage is beginning to be noticeable in some Lake Erie vineyards (Will the Brown Marmorated stink bug be a problem in wine and juice?)
Unfortunately, the insect who made its big entry this season into southeastern PA vineyards was the Spotted Lanternfly (Lycorma delicatula). Spotted Lanternfly (SLF) is an invasive insect first discovered in Berks County in 2014 and is now threatening parts of southeastern PA and Southern New York (Invasive insect confirmed in New York). Half of the respondents from the Southeast region (8 participants) observed the Spotted Lanternfly in their vineyards, and this was the first year for many of them.
Some of them commented:
- “At the end of the season I started seeing Spotted Lanternfly.”
- “Lantern fly moved into my vineyard this year. Some of us believe honeydew from lantern fly is attracting yellow jackets and other bees, which were really bad.”
- “The Spotted Lanternfly in our vineyard continues to put pressure on the crop; we estimated that we killed 1/2 million adults in September.”
- “The significant increase in the adult Spotted Lantern Fly population this season in our area causes significant concern for our vineyard longevity. While many of the sprays were able to knock the populations back quickly only so many applications could be made. Within a few days of spraying and killing the adults, new adults migrated into the vineyards.”
The quarantined area for SLF at the beginning of the season included three counties of southeastern PA, but by the end of the season, SLF populations had decidedly increased causing the quarantine area to be markedly expanded. The PA Department of Agriculture does not have the quarantine map completely updated at this time, however, they do have a search quarantine map where you can put in your location to check to see if you are included in the quarantine. (https://www.agriculture.pa.gov/spottedlanternfly; http://www.agriculture.pa.gov/plants_land_water/plantindustry/entomology/spotted_lanternfly/pages/default.aspx)
Information on SLF and measures that can be taken to stop its spread can be found at: https://extension.psu.edu/spotted-lanternfly, additional resources are listed on the Penn State Extension website. As stated in the article: “Penn State is at the forefront of education and research aimed at stopping the spread of this exotic species.” Penn State is seeking to hire an entomologist extension associate to coordinate outreach and response efforts for the SLF.
We are also planning to discuss Spotted Lanternfly management options at the Penn State Grape Disease & Insect Management Workshop, soon to be announced through the Penn State extension website and our listserv.
We would like to thank all the growers who participated in the survey. Their time spent responding to these questions provides us with valuable information that research and extension personnel can utilize to customize efforts to help the industry grow and improve. The more responses we receive, the more accurately our efforts can target the needs of our stakeholders statewide. Despite some challenges, it was a rewarding growing season for many PA wine grape growers. We are looking forward to tasting this season’s wines!
* All procedures were approved by the Office of Research Protections at The Pennsylvania State University (University Park, PA). Upon completion of the survey, each participant was entered into a raffle to win one of three $25 gift certificates that could be redeemed toward any Penn State Extension wine or grape program fee.
Grapevine leafroll associated virus; A brief introduction to an old disease. Should Pennsylvania grape growers be concerned?
By: Bryan Hed, Michela Centinari, and Cristina Rosa
As if wine grape growers don’t have enough challenges in this day and age, the effects of grapevine viruses have been taking on greater importance in eastern vineyards over the past several years. Studies examining grapevine leafroll-associated viruses are developing a growing body of information that will be essential for vineyard managers to continue moving the eastern wine grape industry forward. Grape growers in the eastern United States need not feel they are the only ones with this disease management challenge (as is the case with many fungal diseases of grapes); grapevine leafroll-associated viruses (GLRaVs) are found in vineyards all over the world (Compendium of Grape Diseases). This group of viruses causes a disease known as grapevine leafroll disease, and the association of symptoms with grapevine leafroll viruses was recognized over 80 years ago. As is the case with so many plant pathogens, the worldwide distribution of these viruses occurred as a result of increased movement of plant material/goods across the globe; the ever widening dissemination of infected planting stock (Compendium of grape diseases). The effects of these leafroll viruses is most severe on – you guessed it – cultivars of V. vinifera, where the disease is known to greatly reduce yield, vine vegetative growth or vigor, and cold hardiness; a factor of critical importance for these cultivars grown in the northeastern United States. Grapevine leafroll disease can also delay fruit maturity, reduce color development in red grapes, and fruit quality (decreased soluble solids, increased titratable acidity) of V. vinifera grapes (Fuchs et al. 2009), which can negatively impact perceived wine quality. The severity of the effects of leafroll viruses is dependent on a great number of factors such as grapevine cultivar, virus strain, climate, soil, cultural practices, stress factors, etc. So naturally, the severity of symptoms can vary from one season to the next (Compendium of Grape Diseases). With respect to cultivar, the effects of these viruses on Vitis interspecific hybrids and Vitis labrusca are generally considered to be less serious, but are also less well defined and studied.
Infection by leafroll viruses results in the degeneration of primary phloem tissues in grapevine shoots, leaves and clusters (Compendium of Grape Diseases). As one can imagine, this can have profound effects on all parts of the vine. Symptoms of the disease, which are generally most observable on V. vinifera, consist of cupping and discoloration of older leaves in late summer and fall. On red fruited varieties, leaves of infected vines can display a distinct red coloration of the interveinal tissue, while veins remain green (Figure 1). On white fruited varieties of V. vinifera, symptoms are less striking and leaves tend to look yellowish (chlorotic) and cupped (Figure 2). Leaf discoloration generally affects older leaves first, but these symptoms are not diagnostic of the disease, as they may be due to other causes such as nutrient deficiencies, water stress, and even crown gall. Analysis of grapevine tissues in the laboratory is the only way to confirm the presence (or absence) of these viruses.
Currently, there are about seven GLRaVs found in cultivated grapes, the most common being GLRaV-3. These viruses are easily spread over long distances through the movement of infected nursery stock, but can be spread (vectored) within the vineyard by mealybugs (Compendium of Grape Diseases). Unfortunately, there are no known sources of resistance to GLRaVs among Vitis species and they have been found in many cultivated grape varieties, including V. labrusca, Vitis interspecific hybrids, and V. vinifera. Interest in grapevine leafroll disease and the extent of its effects has been growing in the eastern United States over the past ten years or so. Surveys conducted in New York, Ohio, and Virginia (Fuchs et al. 2009, Jones et al. 2015, Han et al. 2014), have provided confirmation of the presence of GLRaVs in commercial vineyards and have yielded important information necessary to the management of grapevine leafroll disease. For example, infection by GLRaVs is permanent and infected vines must be destroyed to reduce the incidence of grapevine leafroll disease. Therefore, management of the disease would naturally include planting only stock that is free of GLRaVs. Insecticides that target mealybugs and soft scales can prevent vine to vine spread (within the vineyard) of GLRaVs that are known to be vectored by these insects (Compendium of Grape Diseases). Indeed, studies have shown that applications of insecticides like dinotefuran (Scorpion) and spirotetramat (Movento) can significantly reduce mealybug counts and result in a slowing of the progress of the disease in vineyards. One study from New York (Fuchs et al. 2015) showed that insecticide applications should target overwintered and second instar mealybug crawlers from bud swell to bloom and summer generation crawlers later in mid-summer. A study with grape phylloxera as a potential vector of these viruses showed that phylloxera can acquire the virus through phloem feeding on infected vines, but there was no evidence that phylloxera can transmit it (Wistrom et al. 2017).
As was mentioned earlier, cultivars of Vitis labrusca (Concord, Niagara) can also become infected with GLRaVs, but the infections appear to remain latent or dormant (Bahder et al. 2012) and have not been shown to result in visual symptoms of the disease (Wilcox et al. 1998). On the other hand, cultivars of V. vinifera are severely affected by GLRaVs and make up a very important and growing sector of the PA wine grape industry. Surveys conducted in New York, Ohio, and Virginia (Fuchs et al. 2009, Jones et al. 2015, Han et al. 2014) have revealed the presence of GLRaVs in commercial vineyards to the north, west, and south of Pennsylvania and have led to the development of some important guidelines for management of grapevine leafroll disease.
Given the fact that grapevine leafroll disease is common worldwide and that grapevine leafroll disease can profoundly impact wine quality and grapevine health, researchers at Penn State University are initiating a project to look for GLRaVs in Pennsylvania vineyards. As in other states, the study is targeted to help growers recognize the impact that the disease may be having on the Pennsylvania wine industry and help them to address the effects of these viruses on productivity and fruit quality, reduce their spread and impact, and thereby grow and improve the wine grape industry in Pennsylvania.
The short term, initial objectives of this project will focus on the development of an online survey to collect information from growers with regard to the presence of symptoms of grapevine leafroll disease in Pennsylvania vineyards and their interest in participating in the project. The project will then follow up with tissue sampling from participating, symptomatic and non-symptomatic vineyards throughout the state and serological analysis to determine the presence of Grapevine leafroll virus-1 and Grapevine leafroll virus-3 – the most common of the leafroll viruses – in commercial vineyards in Pennsylvania. The collection of vineyard samples across the state will map the incidence and geographical distribution of these viruses on cultivars of Vitis vinifera and Vitis interspecific hybrid grapevines. The project will also determine and compare the impact of grapevine cultivar and age on infection by Grapevine leafroll virus-1 and -3 in Pennsylvania. Once infected vines have been identified in Pennsylvania vineyards, future objectives will focus on studying the impacts of grapevine leafroll disease on grape quality and productivity in Pennsylvania, and management techniques to mitigate the economic impact of the disease on the Pennsylvania wine industry.
Vineyards will be selected from all parts of Pennsylvania, but the number of locations will favor northwestern and southeastern PA, where the majority of vineyards are located. The study will be expanded as new findings are made and the results will be made available to growers at various meetings throughout the next several years.
Bahder, B., Alabi, O., Poojari, S., Walsh, D., and Naidu, R. 2013. A Survey for Grapevine Viruses in Washington State ‘Concord’ (Vitis x labruscana L.) Vineyards. Plant Health Progress, August 5, 2013. American Phytopathological Society (online).
Compendium of Grape Diseases, Disorders, and Pests. 2nd edition, 2015. Editors Wayne F. Wilcox, Walter D. Gubler, and Jerry K. Uyemoto. The American Phytopathological Society. Pp. 118-119.
Fuchs, M.; Marsella-Herrick, P.; Hesler, S.; Martinson, T.; Loeb, G. M. 2015. Seasonal pattern of virus acquisition by the grape mealybug, Pseudococcus maritimus, in a leafroll-diseased vineyard. Journal of Plant Pathology Vol.97 No.3 pp.503-510
Jones, T. J., Rayapati, N. A., Nita, M. 2015. Occurrence of Grapevine leafroll associated virus-2, -3 and Grapevine fleck virus in Virginia, U.S.A., and factors affecting virus infected vines. European Journal of Plant Pathology 142:209-222.
Wistrom, C. M., G. K. Blaisdell, L. R. Wunderlich, M. Botton, Rodrigo P. P. Almeida & K. M. Daane. 2017. No evidence of transmission of grapevine leafroll-associated viruses by phylloxera (Daktulosphaira vitifoliae). European Journal of Plant Pathology. Volume 147, issue 4. pp 937–941.
By: Denise M. Gardner
The eastern U.S. growing seasons can be somewhat unpredictable. Late season rains or untimely hurricane events can be a recipe for disaster for local grape growers (http://www.pawinegrape.com/uploads/PDF%20files/Documents/Viticulture/Harvest/Rain%20at%20Harvest.pdf), and a few have been unprepared for such events in the past. These weather events can lead to higher incidences of the grey-rot form of Botrytis in addition to other rots, which may also be related to pest damage. Furthermore, these weather incidences and pest damage can ultimately impact picking decisions for growers and wineries (Osborne, 2017).
It is almost inevitable that wineries need to be prepared for end-of-season weather flops, and plan for the best possible ways to manage or maintain wine quality in light of above-average disease pressure.
One disease that winemakers can prepare for prior to harvest is Botrytis. For the purpose of this article, we’ll be using the term Botrytis to indicate the grey-mold or grey-rot form of the disease. Grey-mold, the form of Botrytis more commonly noticed in humid regions or during heavy-precipitation seasons, can ultimately affect wine quality. Peynaud (1984) has defined 4 ways in which the grey-mold can negatively affect wine quality:
- Deplete wine color (especially important in red varieties),
- Increase the risk of premature browning (through oxidative enzymes),
- Deplete varietal character (through degradation of grape skins), and
- Contribution to off-flavors developed by the mold’s presence on the fruit.
Based on a 1977 study by Loinger et al., guidelines pertaining to wine quality were developed with regards to a visual assessment of Botrytis incidence on incoming fruit:
- 5-10% Botrytis rot on clusters: noticeable reduction in wine quality; wine quality is still “good” (as opposed to very good with 0% rot on clusters)
- 20-40% Botrytis rot on clusters: marked reduction in wine quality; wine quality is “low”
- >80% Botrytis rot on clusters: wine is commercially unacceptable
With a noticeable sensory and chemical difference in Botrytis-infected clusters, it is best for wineries to develop a standard operating procedure (SOP) for assessing rot-infected fruit, as well as how the grapes should be handled and processed during production. While there is no one correct way to work with the wine, below are some suggestions or options that wineries can integrate when dealing with Botrytis-infected grapes. For a full list of possibilities, please visit: http://extension.psu.edu/food/enology/wine-production/producing-wine-with-sub-optimal-fruit/fermenting-with-botrytis-101
Some wineries will sort through all incoming grape clusters prior to the crushing/destemming process to assess for any cluster damage or presence of unwanted material. If your operation is not set up with this equipment, sorting can also take place in the vineyard. Depending on the concentration of disease and on the projected wine style or quality parameter the fruit will go towards, disease portions of clusters can be cut out in the vineyard. Or diseased fruit can be left in the vineyard to deal with after the harvest is complete. Sorting out diseased fruit from that of decent quality will reduce the impact of the mold on the wine’s aroma, flavor, and quality.
Limit Contact Time with Skins
Depending on the resource, there are various recommendations for how to handle diseased fruit. In whites, some recommend whole cluster pressing and tossing the first 10+ gallons, which are rich in Botrytis metabolites (Fugelsang and Edwards, 2007). Many recommend separating juice press fractions for white and rosé wines, as this will give the vintner more control over the chemical constituents (e.g., phenolics, enzymes, and disease-related off-flavors) in the final wine.
Depending on the desired outcome for a red wine, treating or limiting skin contact with diseased fruit may be ideal post -primary fermentation. This would include avoiding extended maceration processes. Due to the fact that the presence of Botrytis on red varieties reduces anthocyanin and phenolic extraction (Razungles, 2010) in addition to the varietal aromatics, excessive skin contact may not be ideal during primary fermentation. Whole berry fermentations, as opposed to a more aggressive crush and destem process, may help minimize extraction of Botrytis metabolites, which can also contribute to mouthfeel variations or off-flavors.
Tannin additions pre-fermentation may also be good considerations to compensate for phenolic losses associated with Botrytis infection. Pre-fermentation and post-fermentation additions may help rebuild the wine’s structure or provide constituents for color stabilization.
Flash pasteurization (i.e., flash détente) has been previously recommended for Botrysized fruit to inactive the laccase enzyme associated with Botrytis, enhance color stability in reds, as well as improve the aromatics and flavors associated with the final wine. Wines that undergo a thermovinification step tend to extract more anthocyanins and phenolics compared to traditionally fermented wines (Razungles, 2010). Additionally, this heat step helps to inactivate laccase, which can contribute to early browning or oxidation of young wines. However, commercial producers may not find this technological application easily accessible.
Therefore, in addition to minimizing skin contact time, winemakers will want to reduce contact time with the gross lees, and may also remove the wine from fine lees associated with the mold-infected fruit quickly. The integration and use of clean, fresh lees, however, is still encouraged. Removing the lees associated with mold-infected fruit can help reduce additional contact time with rot metabolites that have settled out with the lees. This inhibits further integration of those metabolites into the wine.
Inoculate with a Commercial Yeast Strain
The presence of rot is one incidence in which processing techniques (e.g., cold soak) that encourage native microflora to dominate the fermentation are probably not desired. Things like cold soak and native ferments allow ample opportunity for the mold to progress and contribute to the wine’s flavor.
Fruit that has rot or microflora issues is best inoculated with commercial yeast and malolactic bacteria strains to outcompete the native microflora (including those microorganisms that contribute to the rot), and to give the fermentation its best chance at completing the fermentation cleanly. Remember that proper yeast nutrition is important to support the yeasts’ growth and to reduce the risk of hydrogen sulfide development. For more information on determining the starting nitrogen concentrations (YAN) and how to properly treat your fermentation with added nutrients, please refer to:
Penn State Extension’s Wine Made Easy Fact Sheet: Nutrient Management During Fermentation
With high Botrytis concentrations, a more robust yeast strain may be preferred in order to quickly get through primary fermentation. A quicker fermentation may simplify the aromatics associated with the wine, but it will also ensure little opportunity for additional spoilage. Saccharomyces bayanus strains are often selected as more robust yeast strains.
Use of Sulfur Dioxide
Sulfur dioxide additions at crush will be determined based on the style of wine in which you are producing (e.g., white, rosé, red, etc.), but in general, the use of sulfur dioxide can help inhibit further spoilage of your product and retain antioxidant capacity. Sulfur dioxide additions in the juice stage will help minimize early browning, but primarily inactivate PPO.
In general, botrysized wines tend to require more sulfur dioxide as Botrytis metabolites bind with free sulfur dioxide (Goode, 2014). This is true even when processing wines with the noble rot version of Botrytis.
When primary fermentation, and malolactic fermentation (dependent on style), is complete it is a good idea to ensure that the wine has an adequate free sulfur dioxide content in order to retain its antimicrobial protection.
Some fining agents may also be applicable in the juice stage. For example, some producers find it helpful to fine juice with bentonite in order to reduce protein content, as well as help minimize rot-associated off-flavors or partially reduce laccase concentrations.
PVPP can be added to the juice to reduce potential browning pigments or their precursor forms (Van de Water, 1985).
In both of these scenarios, neither bentonite or PVPP is specific for rot-related constituents, but each could be helpful to avoid potential challenges later on in the production process.
The presence of Botrytis can also contribute glucans to the must/wine, which can cause filterability problems for heavily-infected wines. In this situation, many suppliers have beta-glucanase enzymes that can be applied either to the juice, wine, or both, to help breakdown the glucans and enhance ease of filterability.
A Word about Laccase
Both polyphenol oxidase (PPO) and laccase can cause early browning in grapes and wine. However, PPO is inhibited by the alcohol content that is developed during primary fermentation. Laccase, however, is not inhibited by the presence of alcohol, and can only be inactivated by a pasteurization step, heated to at least 60°C (140°F) (Wilker, 2010).
Grapes tend to be higher in laccase concentration when infected with Botrytis, and, thus, wines produced from grapes that had a high incidence rate of Botrytis can develop a brown hue post-primary fermentation. This oxidative activity can occur even in young wines.
If you are concerned about the prevalence of laccase in diseased-fruit, wineries can submit wine samples to a wine lab for a laccase test. Or, if you own a copy of “Monitoring the Winemaking Process from Grapes to Wine: Techniques and Concepts” by Patrick Iland et al., pg. 90 and 94 have 2 laccase test protocols that outline how wineries can assess oxidation by laccase. The results of these test will indicate if extreme treatments are required during production to avoid the rapid and early oxidation caused by laccase.
- Fermenting with Botrytis 101
- Management of Botrytis Infected Fruit
- Managing Botrytis Infected Fruit Fact Sheet
Goode, J. 2014. The Science of Wine: From Vine to Glass. (2nd Ed.) University of California Press: Berkley, California. 216 pg.
Fugelsang, K.C. and C.G. Edwards. 2007. Wine Microbiology: Practical Applications and Proceedings. (2nd Ed.) Springer: New York, NY. 393 pg.
Loinger, C., S. Cohen, N. Dror, and M.J. Berlinger. 1977. Effect of grape cluster rot on wine quality. AJEV. 28(4): 196-199.
Peynaud, E. 1984. Knowing and Making Wine. Wiley-Interscience: New York, NY. 391 pg.
Razungles, A. 2010. Extraction technologies and wine quality. In Managing Wine Quality, Vol. 2 Oenology and Wine Quality. Andrew G. Reynolds, Ed. Woodhead Publishing: Philadelphia, PA. 651 pg.
Van de Water, L. 1985. Fining Agents for Use in Wine. The Wine Lab.
Wilker, K.L. 2010. How should I treat a must from white grapes containing laccase? In Winemaking Problems Solved. CRC Press: Boca Raton, Florida. 398 pg.
Growth Regulator Herbicides Negatively Affect Grapevine Development: Identification of Herbicide Drift Damage, How to Prevent it, and What to do if it Occurs in your Vineyard
By: Michela Centinari
The Penn State Extension grape team has been receiving reports on herbicide drift damage in vineyards from a number of Pennsylvania wine grape growers this growing season, definitely many more than in previous years. All herbicides registered for grapes can potentially harm the vines if not applied in accordance to the pesticide label (e.g., glyphosate products) . However, in many of the reported cases through the 2017 growing season the damage was caused by herbicides not registered for grapes, which drifted into the vineyards from nearby fields.
Damage from herbicide drift is, unfortunately, something that grape growers across the country are too familiar with. It represents an economic threat for the grape and wine industry and should not be underestimated. Herbicide drift damage can, indeed, result in significant crop losses which may extend to multiple seasons, and in some cases it also results in vine death. Several extension web resources are available to assist grape growers in preventing and dealing with herbicide drift damage. Some of them are listed at the end of this article, including one from Andy Muza, extension educator at Penn State (Growth Regulator Herbicides and Grapes Don’t Mix).
Due to the increase in reports of herbicide drift damage in Pennsylvania vineyards it seems appropriate to discuss some key points surrounding this issue. This article will review how to identify herbicide drift symptoms, what measures grape growers and pesticide applicators can take to prevent herbicide drift, and what steps to take if the drift occurs.
Plant growth regulators (PGR) herbicides are those most likely to injure grapevines, mainly through drift.
I will only focus on the herbicides which belong to the plant growth regulators (PGR) mode of action group. Common active ingredients of PGR herbicides are 2,4-D (2,4-Dichlorophenoxyacetic acid; phenoxy family), dicamba (benzoic acid), tricolopyr or picloram (pyridine family). A partial list of common PGR herbicides as well as other herbicides that may injure grapevines can be found at Preventing Herbicide Drift and Injury to Grapes, Table 1.
PGR herbicides are widely used for controlling broadleaf weeds in many crops, such as wheat, corn, soybean, pasture, rangeland, etc. They are also frequently utilized to control unwanted broadleaf vegetation in turf, by railroads, road ditches, fence lines, and rights-of-way. These herbicides are not registered for use with grapes. However, when applied to a nearby field, they can drift into the vineyard and cause significant injury to grapevines.
Most of the herbicide drift damage reported this season by Pennsylvania grape growers were caused by drift of PGR herbicides (Figure 1). Physiological symptoms to PGR exposure is not too surprising because grapevines are extremely sensitive to PGR herbicides, including the phenoxy, benzoic, and pyridine classes of compounds . For example, herbicides containing 2,4-D can damage grapes at a concentration 100 times lower than the recommended label rate. Moreover, drift from PGR herbicides can injure grapevines located half a mile or more from the application site.
What is “drift”?
Drift is defined as “the movement of herbicides off the site where they were applied” . Non-target drift can occur either as spray drift or vapor drift. Spray drift occurs during herbicide application when small droplets move off the application site under unfavorable wind conditions. Vapor drift occurs after herbicide application as the spray material volatizes or evaporates and is carried away from the application site by wind or temperature inversions. Some PGR herbicides, such as ester formulations of 2,4-D, readily volatilize, especially when used under high temperatures and low humidity conditions (high vapor pressure) .
How PGR damage occurs in grapevines
PGR herbicides mimic auxins, plant hormones that regulate growth and development. Applications of PGR herbicides disrupt plant hormone balance causing growth abnormalities. PGR herbicides can be absorbed by both roots and leaves, however grapevines are usually injured through foliar absorption.
How to tell if the vines have been damaged by PGR herbicide drift
Damage from PGR herbicides typically appears within 2 days of the drift occurrence. Herbicide drift can damage leaves, shoots, flowers, and fruit. Leaf symptoms are often easy to recognize, but sometimes can be mistaken with those of fanleaf degeneration, a viral disease . Growers can send pictures of damaged vines to a local extension specialist for confirmation.
Typical symptoms include:
- Distorted leaf appearance: Symptoms are typically more severe on the youngest leaves and shoot tips. Affected leaves are “smaller, narrow, deformed, and they have closely packed, thick veins that lack of chlorophyll” . They may also have a distinct fan-shape appearance, and depending on the herbicide’s active ingredient, they can bend downward or cup upward (Figures 2, 3). Leaves may or may not outgrow the symptoms, it largely depends on the severity of the injury and other factors listed in the following section (“Factors affecting the severity of injury”). It is also common to see regrowth of deformed leaves after drift exposure .
- Shoot growth: Damaged shoot tips rarely resume growth, but lateral shoots can keep growing giving in some cases a “bushy” appearance to the vine resulting in a highly shaded canopy and poor fruit sun exposure.
- Flower clusters (inflorescences): symptoms can include aborted or failed flowers, and poor fruit set (Figure 4). If the injury is severe enough it can cause reduced yield at harvest and poor fruit quality, in addition to potentially illegal residues of herbicide on the exposed crop.
In some cases, depending on the timing and level of drift exposure, floral symptoms may be much more pronounced than those on the leaves making the diagnosis more difficult (i.e., growers may relate poor fruit set or dead flowers to other causes rather than herbicide drift) (Figure 5).
If the damage occurs early in the season, between bud burst and bloom, as it usually does, a significant reduction in healthy leaf area during the period of rapid shoot growth may affect vine photosynthetic capacity, lowering vine ability to fully ripen the crop and possibly its ability to survive cold winters.
Unfortunately there is no guarantee that the vines will fully and rapidly recover from herbicide drift damage. Carry-over effects into the following years, such as reduction in vine vigor, yield, fruit quality, and increased susceptibility to diseases, are common if the damage is extensive and/or the vines have been repeatedly exposed to PGR-herbicide drift. Finally, vines may die as a consequence of their weakened condition .
What factors affect the severity of PGR-herbicide drift damage?
Some of the most important factors affecting the severity of drift damage are:
- Vine growth stage at the time of exposure. Grapevines are always sensitive to PGR herbicides, but they are most susceptible during the early part of the growing season, from bud burst through bloom. While dependent on the growing season and site, in Pennsylvania this usually occurs around April through June. Early in the growing season shoots are rapidly growing and PGR herbicides are quickly translocated to the shoot tip, where the natural concentration of auxins is greatest inside the grapevine. If exposure occurs later in the season, vines typically outgrow the damage and still produce good yield .
- Vine age: Younger plants are more vulnerable and they have a lower ability to recover from the PGR herbicide damage than mature vines. Young vines may be killed even at low exposures .
- Level of exposure: Higher concentration and/or repeated exposures will result in higher disruption of the vine’s physiology and lower ability of the vines to rapidly and fully recover from the damage .
- Grapevine variety. All grapevine varieties are sensitive to PGR herbicides, but some may show more visual and physiological symptoms than others (see for example Table 1, Questions and Answers about Vineyard Injury from Herbicide Drift)
- Other factors include herbicide concentration and formulation (for example ester formulations of 2,4-D are more volatile than amine formulations, thus ester formulations of 2,4-D are more prone to move off-target as vapor), weather conditions (temperature, humidity, and most importantly wind speed) at the time of herbicide application.
What is the best strategy to protect vines from herbicide drift injury?
Prevention is undoubtedly the best strategy for grapevine growers to avoid herbicide damage. To reduce the risk of herbicide drifting into their vineyard, vineyard managers and/or owners should be proactive. Some prevention steps both grape growers and nearby growers of other crops can take are listed below:
- Maintain good relations with neighbors. Vineyard owners and managers should make sure their neighbors within approximately a half-mile to 1 mile radius, are aware that vines are extremely sensitive to PGR herbicides . It is also recommended to encourage neighbors to “use drift-reduction spray nozzles (nozzles that produce large droplets) and to select herbicides that are less likely to injure grapes” . If growers of other crops are unaware of damage to grapevines, collecting information such as this blog post, may be an important educational tool to share. Mike White, viticulture extension specialist at Iowa State University, suggests to share an aerial map of the property showing the vineyard location with neighbors and commercial pesticide applicators to increase their awareness. It is also recommended to communicate the presence of the vineyard to state and county highway departments.
- Windbreak (shrubs, trees, physical barriers) and a buffer area between the vineyard and the edge of the field being sprayed are always a good idea. Penn State offers a free publication or pdf print-out regarding windbreaks: http://extension.psu.edu/publications/uh172/view
- For those states where the service is available, growers can register the location of their vineyard on https://driftwatch.org/. This online service is not available in Pennsylvania, but in many Midwestern states growers and pesticide applicators can use this web resource free of charge to report (growers) and locate (applicators) potential drift hazards.
Taking all these steps may not guarantee that herbicide drift will not occur in your vineyard, but increasing pesticide applicators awareness of grape sensitivity to PGR herbicides, the resulting economic loss, and potential litigation risks may very well serve the purpose.
Applicators should always follow all the measures available to minimize the risk of herbicide drift into a nearby vineyard or to other sensitive crops. Legal complaints may result in expensive settlements. In an extreme example, an owner of a 150-acre vineyard in Australia was awarded AUS$ 7M in damages over pesticide drift (Grape grower Awarded $7M in damages over spraying) that occurred from 2013 to 2015.
If PGR herbicides are applied after vine bud burst, applicators should consider eliminating volatile compounds and apply only non-volatile products.
Extension personnel could also facilitate communication between grape and crop field growers as it happens in Long Island, NY. Extension personnel from Cornell University-Long Island, including Alice Wise and Andy Senesac, organized a meeting with local grape and sod growers to tackle the herbicide drift issue which was affecting local grape growers without having to resort to regulatory restrictions. The result of that meeting was a ‘gentleman’s agreement’ not to spray herbicides containing 2,4-D after April 15, around bud burst for the earliest grapevine varieties in Long Island. To keep all parties informed, extension sends out a weekly reminder about this issue.
What to do if the drift occur
Here some key steps Mike White put together on what to do right after a drift incident :
- Identify area affected.
- Document the date, time and growth stage of the grapes.
- If possible, identify the source of the drift and make a determination if you want to settle the problem amongst your neighbors.
- Contact your state department of agriculture (Pennsylvania Department of Agriculture, PDA) as soon as possible if you cannot determine the source of the drift and/or you want to formalize the complaint (30 – 45 day deadline in many states).
- Flag both affected and unaffected plants, take high resolution pictures weekly until symptoms subside and measure final yields per plant.
- Severe injury settlements should be delayed until after next season’s harvest. Photo and yield documentation should be continued. Unless the settlement offered seems exceptionally lucrative, I would suggest delaying any settlements until after next season’s harvest to assess for potential carry-over vine damage.
For information on where to find a drift consultant please refer to Need Help? Pesticide Drift Consultants
How to estimate the loss in revenue
Tim Martinson, viticulture extension specialist at Cornell University, provided useful examples on how to estimate the economic loss associated with herbicide drift damage under different scenarios. Scenarios include vine recovery across multiple years, with and without the need of vines replacement. Please refer to: Diagnosis, Economics, Management of Grape Injury from 2,4D and other Growth Regulator Herbicides.
How to manage damaged vines
There is limited information available on best management practices for vines affected by herbicide drift damage. To favor a full and a rapid recovery it is recommended to still implement good management practices and avoid further stress to damaged vines, as for example over cropping (assuming damaged vines have fruit). Fungicide applications made to protect the fruit should not be necessary if the fruit has been removed . It is also recommended to adjust pruning strategies to smaller vines, with the intent of regaining full vine size .
- Growth regulator herbicides and grapes don’t mix. Penn State. https://psuwineandgrapes.wordpress.com/2015/10/16/growth-regulator-herbicides-and-grapes-dont-mix/
- Watch out for: Grapes. Purdue University. DW-10-W. https://www.extension.purdue.edu/extmedia/ho/dw-10-w.pdf
- Preventing herbicide drift and injury to grapes. Oregon State University. EM 8860. http://extension.oregonstate.edu/yamhill/sites/default/files/spray_drift/documents/3-preventing_herbicide_drift_to_grapes_osu_8660.pdf
- Avoid phenoxy herbicide damage to grapevines. Texas Cooperative Extension. http://winegrapes.tamu.edu/files/2015/11/phenoxy1.pdf
- Avoiding 2,4-D injury to grapevines. Colorado State University. http://webdoc.agsci.colostate.edu/cepep/FactSheets/Avoiding%202,4-D%20Injury%20to%20Grapevines.pdf
- Questions and answers about vineyard injury from herbicide drift. Kansas State University. MF-2588. https://www.bookstore.ksre.ksu.edu/pubs/MF2588.pdf
- Need Help? Pesticide drift consultant. Northern Grapes Project. http://northerngrapesproject.org/wp-content/uploads/2013/01/11-3-NE-Find-Drift-Consultant.pdf
- Top 10 questions about herbicide drift into vineyards. Iowa State University. https://www.extension.iastate.edu/wine/growersnews/243-may-29-2013#Top
- The view from New York: Diagnosis, economics, management of grape injury from2,4‐D and other growth regulator herbicides. Northern Grapes Project. http://northerngrapesproject.org/wp-content/uploads/2013/01/Martinson-2-4D-Presentation.pdf
By: Denise M. Gardner
It’s that time of year again: bottling time! The past year’s vintage is slowly starting to take up too much room in the cellar and now is the time for decision making in terms of preparing for the pending vintage. Finalizing a good bottling schedule before harvest starts is an essential good winemaking practice, but bottling comes with its own set of challenges.
It is not uncommon for winemakers to express feelings of “not being able to sleep at night” when wines get bottled, as they are worried about possible re-fermentation issues. As wine naturally changes through its maturity, it is easy to feel insecure about bottling wines, especially those wines that may have had challenges associated with it throughout production.
However, there are several analytical tests that winemakers can add to their record books every year to ensure they are bottling a sound product. The following briefly describes a series of analytical tests that provide information to the winemaker about stability and potential risks associated with the product when it goes in bottle.
Basic Wine Analysis Pre-Bottling:
This first list is the bare minimum data that should be measured and recorded for each wine getting bottled, regardless of the wine’s variety or style. Keeping accurate records of these chemistries is also helpful in case something goes wrong while the bottle is in storage or after it is purchased by a customer.
pH is essential to know as it gives an indication for the wine’s stability in relation to many chemical factors including sulfur dioxide, color, and tannin. For example, high pH (>3.70) wines provide an indication that more free sulfur dioxide is needed to obtain a 0.85 ppm molecular free sulfur dioxide content. At the 0.85 ppm molecular level, growth of any residual yeast and bacteria in the wine should be adequately inhibited.
High pH wines tend to have issues with color stability. At this point, color stability can be addressed by blending or with use of color concentrates (e.g., Mega Purple). Keep in mind that if the wine is blended with another wine, all chemical analyses, including pH, should be completed on the blend (as opposed to average individual parts) prior to bottling.
Free and Total Sulfur Dioxide Concentration
In the United States, total sulfur dioxide is regulated and must fall under 350 mg/L for all table wines (CFR: https://www.ecfr.gov/cgi-bin/text-idx?SID=eddaa2648775eb9b2423247641bf5758&mc=true&node=pt27.1.24&rgn=div5#sp27.1.24.a).
However, the free sulfur dioxide concentration provides an indication to the winemaker regarding antioxidant strength and perceived antimicrobial protection. To inhibit growth of yeast and bacteria during bottle storage, a 0.85 ppm molecular free sulfur dioxide concentration must be obtained. The free sulfur dioxide concentration required to meet the molecular level is dependent on pH. Therefore, free sulfur dioxide additions should be altered and based on a wine’s pH for optimal antimicrobial protection.
Analytically, it can be daunting to measure free sulfur dioxide as the wet chemistry set up looks intimidating. However, many small commercial wineries have benefited from the integration of a modified aeration-oxidation (AO) system, and with a little practice, have been relatively successful at monitoring free sulfur dioxide concentrations. A few wineries have worked to validate use of Vinmetrica’s analyzer (https://vinmetrica.com/), and found results comparable to those obtained by use of the AO system.
Residual (or Added) Sugar
Any remaining sugar in the bottle, whether through an arrested fermentation or direct addition, can pose a risk for re-fermentation post-bottling. This is especially true if the winery lacks good cleaning and sanitation practices. Nonetheless, it is a good idea to assess the sugar content pre-bottling to record a baseline value of the sugar concentration going into bottle. If bottles were to start re-fermenting, a sugar concentration could be analyzed and used to compare against the baseline value in order to assess the potential of yeast re-fermentation.
For wineries with minimal residual sugar concentrations, a glucose-fructose analysis (often abbreviated glu-fru) is often used to help determine accurate sugar content. For wines with added sugar an inverted glucose-fructose analysis may be required.
If you are concerned about potential risk for Brettanomyces (Brett) bloom post-bottling, it is usually encouraged to reduce the sugar content in the finished wine below 1% (<10 g/L sugar) in the bottle.
Malic Acid Concentration
While using paper chromatography to monitor malolactic fermentation (MLF) is useful, it does not give an accurate reflection of residual malic acid concentration. In fact, some winemakers find that a paper chromatogram may show a MLF has been “completed,” but would prefer to have lower residual malic acid concentrations remaining in the wine.
During my time at an analytical company, 0.3 g/L of malic acid and below was considered “dry.” This is typically a safe level of residual malic acid to avoid post-bottling MLF.
Volatile acidity (VA) is federally regulated, and levels are indicated in the Code of Federal Regulations (CFR: https://www.ecfr.gov/cgi-bin/text-idx?SID=eddaa2648775eb9b2423247641bf5758&mc=true&node=pt27.1.24&rgn=div5#sp27.1.24.a). For most states, with California as an exception, the maximum allowable VA for red wines is 1.40 g/L acetic acid (0.14 g/100 mL acetic acid) and for white wines is 1.20 g/L acetic acid (0.12 g/100 mL acetic acid).
Monitoring VA through production is a good indicator of acetic acid bacteria spoilage. At minimum, wineries should record VA
- immediately post-primary fermentation,
- periodically through storage (e.g., every 2-3 months) and
Whiling monitoring VA, sharp increases in VA should alarm the winemaker of some sort of contamination. Typically, these increases are caused by acetic acid bacteria, which can only grow with available oxygen.
As a general rule of thumb, knowing the final alcohol concentration is a good idea. Alcohol content helps determine a tax class for the wine and is required for the label.
Titratable Acidity (TA)
All wines are acidic in nature as they fall under the pH 7.00. However, titratable acidity (TA) acts as an indicator for the sour sensory perception associated with a given wine. For example, two wines, Wines 1 and 2, with a pH of 3.40 may have different TAs. If Wine 1 has a TA of 8.03 g/L tartaric acid while Wine 2 has a TA of 6.89 g/L tartaric acid, Wine 1 would likely taste more acidic (assuming all other variables are the same).
Cold stability tests are often recommended to ensure the wine is cold stable, and will, therefore, not pose a threat of precipitating tartrate crystals during its time in bottle. Not all wines require a cold stability process (e.g., seeding and chilling). Cold stability testing can be done prior to a cold stabilization step in order to avoid extraneous processing operations, saving time and money.
For more information on cold stability processes and testing, please visit Penn State Extension’s website: http://extension.psu.edu/food/enology/analytical-services/cold-stabilization-options-for-wineries
Additionally, haze formation is a potential risk post-bottling. While hazes do not typically offer any safety threat to wine consumers, they often look unappealing. Protein hazes tend to make the wine look cloudy. Some varieties are more prone to protein hazes then others, and running a protein stability trial could minimize the risk for a protein haze in-bottle.
It is important to remember that due to the fact protein stability is influenced by pH, cold stability production steps should take place before analyzing the wine for protein stability and before going through any necessary production steps to make the wine protein stable. This is due to the fact that cold stability processes ultimately alter the wine’s pH, and the chemical properties of proteins are influenced by the pH.
Analysis for Those that May Consider Bottling Unfiltered:
Yeast and Bacteria Cultures (Brett, Yeast, Lactic Acid Bacteria, Acetic Acid Bacteria)
Having a microscope in the winery can be a great reference point in terms of scanning for potential microbiological problems. However, if the winery does not have a microscope, but knows that some microbiological issues or risks may exist in a wine, having a lab set test the wine on culture plates is a good indicator for potential growth risks during the wine’s storage.
If the wine is going to be bottled using a sterile filtration step, keep in mind that wines are not bottled sterile. Assuming the absolute filtration method is working properly, the wine has potential to become re-contaminated with yeasts and bacteria from the point of which it exits the filter. In fact, it is not uncommon for wines to pick up yeast or bacteria contamination during the bottling process.
Managing free sulfur dioxide concentrations can help inhibit any potential growth from contamination microorganisms if the proper antimicrobial levels (0.85 ppm molecular) are obtained at that wine’s pH and retained during the bottle’s storage.
4-EP and 4-EG Concentrations for Reds
For wines that may have had a Brettanomyces (Brett) bloom, knowing the concentrations of 4-EP and 4-EG in the wine going into bottle is a good result to keep on file. If a Brett bloom occurs later in the bottle, it is likely (although, not guaranteed) that the volatile concentration of 4-EP and/or 4-EG may increase and confirm the problem.
Furthermore, evaluating a wine for 4-EP and 4-EG concentrations can also help isolate a possibility of Brett existence, especially if their concentrations are below threshold. However, it should be noted that both compounds can also exist in wines that are stored in wood, even without a Brett contamination.
Double Check: PCR for Reds
Brett can be a tricky yeast to isolate and identify. It is usually recommended to run multiple analytical tests related to Brett in order to confirm its existence or removal from a wine. While culture plating identifies living populations of microorganisms, PCR cannot typically differentiate between live and dead cells as it is measuring the presence of DNA. A microorganism’s DNA can get into a wine after yeast death and through autolysis. Therefore, a positive PCR result for Brettanomyces is hard to confirm if the result includes live cells, dead cells, or a combination of both.
Culture plating can help confirm the presence of active, live cells, but the success rate of growing Brettanomyces in culture plates is variable.
Nonetheless, scanning wines by PCR for Brett can help winemakers isolate a general presence and risk of Brett in their wines.
Still Worried About Your Wine Post-Bottling?
Bottle sterility testing is helpful, especially when a winemaker wants to ensure wines have been bottled cleanly. For this type of testing, it is best to sample a few bottles
- at the beginning of a bottling run,
- immediately before any breaks,
- immediately after any breaks, and
- at the end of a bottling run.
Bottles can, again, be evaluated under a microscope and evaluated for the presence of microorganisms. Bottles can also be sent to a lab for culture plating. The growth of yeasts or bacteria from culture plates at this stage indicates a failure of the sterile filtration system or contamination of the wine post-filtration. Clean wines, obviously, should help put a winemaker’s mind at ease as it matures in bottle.
Ensuring a wine’s stability post-bottling is a challenge. However, with proper cleaning and sanitation methods coupled with the right analytical records, winemakers can reduce their worry. For information on any of these topics, please visit:
- An Overview of Winery Sanitation by Patricia Howe: https://www.umpqua.edu/images/areas-of-study/career-technical/viticulture-enology/downloads/conferences/technical-symposia/2011-march-wine-flaws/2011-ts-howe-winery-sanitation.pdf
- Making Cleaning and Sanitation Practical for the Small Commercial Winery by Denise M. Gardner: http://bit.ly/PracticalWinerySanitation
- Minimizing Spoilage of Wines in Barrel by Denise M. Gardner: http://bit.ly/WineBarrelSanitation
- Bottling Line Cleaning Protocol by Scott Labs: http://www.scottlab.com/uploads/documents/technical-documents/1191/Bottling%20Line%20Cleaning%20Protocol.pdf
- Preparing Wines for Bottling by Enartis Vinquiry: http://www.enartis.com/upload/images/03_2016/160311011309.pdf
- Starting a Lab in a Small Commercial Winery: http://extension.psu.edu/food/enology/analytical-services/setting-up-your-winerys-lab
- Wine Analytical Labs: How Your Winery Can Use Them: http://extension.psu.edu/food/enology/analytical-services/wine-analytical-labs-how-your-winery-can-use-them