DOCSLIB.ORG

Compromised Fruit: Botrytis Bunch Rot

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Compromised Fruit: Botrytis Bunch Rot PROTOCOL RED WINE Compromised Fruit: Botrytis Bunch Rot VARIETY TYPE OF WINE Incidence of 5% or more of Botrytis cinerea and associated secondary Red Varieties infections. CHALLENGES OBJECTIVE • Oxidation • Off-aromas and flavors • Stuck fermentation • Organic acid depletion Mitigate the detrimental wine matrix alterations from fruit compromised by • Depletion of SO 2 Botrytis bunch rot. • Secondary Infection • Filterability • Biogenic amine • Mycotoxins KEY WINEMAKING STEPS WHEN DEALING WITH BOTRYTIS AFFECTED GRAPES: 1. Hand harvest and sort contaminated grapes in the vineyard. 2. Use adequate antioxidant and antioxidase protection to limit browning, color loss and aroma oxidation. 3. Reduce skin contact to limit extraction of off-aromas; avoid extended maceration and cold soak. 4. Supplement must with amino acids and ammonia to ensure complete healthy fermentation. 5. Press early and select yeast with low nitrogen requirements and fast, complete fermentation kinetics. 6. Promote fast extraction of polyphenols with EnartisZym Color Plus . 7. Remove any spoilage microbes as soon as possible. 8. If there is visual browning, use Enartis Claril SP to remove browning products. 9. Improve color intensity and stability by promoting condensation and co-pigmentation reactions. 10. Adsorb yeast inhibitors and some off-flavors and aromas with Celferm . 11. Balance wine mouthfeel with mannoproteins and fermentation tannins. 12. Late application of certain fungicides can increase elemental sulfur and metal content (Cu); test for metals and use Stabyl Met (PVI/PVP) to fine out excessive heavy metals. The above is achieved to the best of our knowledge and experience. Revision: August 2019 The industrial application of the advice provided does not imply any responsibility on the part of our company. Enartis USA, Inc. 7795 Bell Road | Windsor, CA 95492 | Tel. +1 (707) 838 6312 | Fax + 1 (707) 838 1765 | www.enartis.com PROTOCOL RECOMMENDED VINQUIRY ANALYSIS STAGE ANALYSIS INTERPERTATION Gluconic Acid: • Lower levels of 0.2-0.3 g/L is normal range in wine • 1.0-2.0 g/L indicate Botrytis infection • 2.0-3.0 g/L indicate secondary infections (acetobacter, Juice Botrytis Panel gluconobacter) PCR for Botrytis: • Low risk: < 100 spores/mL • Medium risk: 100-500 spores/mL • High risk: > 500 spores/mL Presence of glucans affect wine filterability and viscosity. Recommend Glucans using EnartisZym Elevage to improve filterability if results are positive. Glycerol Greater than 15 g/L is indicative of infection, mouthfeel effect. After MLF Acetic Acid Volatile Acidity • Normal range in dry table wine: 0.4 g/L • Higher is indicative of spoilage from secondary infections • Filterability Index Before Bottling Filterability Panel • Vmax PROTOCOL WINEMAKING OBJECTIVE ENARTIS RECOMMENDATIONS DOSAGE STAGE Effergran : Effervescent, granulated potassium metabisulfite. Direct addition into gondolas if 125 g/gondolas machine harvested. (5 tons) and Antioxidant, AST : Potassium metabisulfite 50% L-ascorbic acid Antimicrobial 30% Gallic tannin 20%. 10 g/hL (0.8 lb/1000 gal) of Harvest AST provides around 28 mg/L of SO2 and 30 mg/L 100-200 g/ton of ascorbic acid. (At reception) EnartisTan Antibotrytis : Gallic, di-gallic, ellagic and condensed tannins. Antioxidant or 50-200 g/ton EnartisTan Rouge : Micro-granulated blend of gallic, ellagic and condensed tannins. EnartisZym Color Plus : Pectolytic enzyme Enzyme preparation rich in cellulasic and hemicellulasic 20-40 g/ton Grape Reception side activities. EnartisStab Micro M : Pre-activated chitosan from Antimicrobial 80 g/ton Aspergillus niger with purified yeast hulls. The above is achieved to the best of our knowledge and experience. Revision: August 2019 The industrial application of the advice provided does not imply any responsibility on the part of our company. Enartis USA, Inc. 7795 Bell Road | Windsor, CA 95492 | Tel. +1 (707) 838 6312 | Fax + 1 (707) 838 1765 | www.enartis.com PROTOCOL WINEMAKING OBJECTIVE ENARTIS RECOMMENDATIONS DOSAGE STAGE Limit skin contact: no cold soak, no extended maceration Adjust pH and acid at juice stage: pH and Acid Management Panel Maceration EnartisZym Elevage : Pectolytic enzyme preparation with significant ß-glucanase activity. Filterability 5 g/hL Proactive application for improved filterability. Test for glucans post AF. Nutriferm Arom Plus : Autolyzed yeast with an elevated content of free amino acids and survival Yeast Nutrients 40 g/hL factors, thiamine hydrochloride (vitamin B1) (0.15%). EnartisFerm WS Inoculation Yeast EnartisFerm Top 15 20 g/hL (select one) EnartisFerm ES454 EnartisPro Tinto : Blend of Yeast cell walls, grape Polysaccharides seed tannins and ellagic tannins. Improves 20-40 g/hL mouthfeel, promotes color stability and intensity. Nutriferm Advance : DAP, inactivated yeast and Yeast Nutrients 20-40 g/hL cellulose. 1/3 Fermentation Color EnartisTan E : High concentration of mono- Stabilization catechins and low molecular weight condensed 10 g/hL Antioxidant tannins. EnartisML Silver : Oenococcus oeni that ensures ML Malolactic Volume fermentation under difficult conditions due to high Malolactic Bacteria dependent alcohol and polyphenol content. Fermentation Nutriferm ML : Amino acids, vitamins, Nutrients 20-30 g/hL polysaccharides, cellulose and co-factors. Antioxidant Winy : Potassium metabisulfite. 0.5 ppm Antimicrobial Molecular EnartisStab Micro : Pre-activated chitosan from Maturation Antimicrobial 10 g/hL Aspergillus niger. EnartisZym Elevage : Pectolytic enzyme Filterability 5 g/hL preparation with significant ß-glucanase activity. Mouthfeel Enartis maturation and finishing tannins, Surli Velvet Finishing Trial Dependent Structure (soluble yeast mannoproteins) For more information about how to treat Botrytis infected grapes and wine, please contact Enartis Wine Services at (707) 838-6312 ext. 4. The above is achieved to the best of our knowledge and experience. Revision: August 2019 The industrial application of the advice provided does not imply any responsibility on the part of our company. Enartis USA, Inc. 7795 Bell Road | Windsor, CA 95492 | Tel. +1 (707) 838 6312 | Fax + 1 (707) 838 1765 | www.enartis.com PROTOCOL CITATIONS: Cinquanta, L., Albanese, D., De Curtis, F., Malvano, F., Crescitelli, A., & Di Matteo, M. (2015). Rapid assessment of gray mold (Botrytis cinerea) infection in grapes with a biosensor system. American Journal of Enology and Viticulture , 66 (4), 502-508. Couto, J. A., Graça, A. R., Soares-Franco, J. M., & Hogg, T. (2003, June). The use of gluconic acid level as an indicator of the activity of acetic acid bacteria in grapes. In VII Symposium International d’Oenologie, Bordeaux, France . Lopez Pinar, A., Rauhut, D., Ruehl, E., & Buettner, A. (2017). Effects of bunch rot (Botrytis cinerea) and powdery mildew (Erysiphe necator) fungal diseases on wine aroma. Frontiers in chemistry , 5, 20. Steel, C. C., Blackman, J. W., & Schmidtke, L. M. (2013). Grapevine bunch rots: impacts on wine composition, quality, and potential procedures for the removal of wine faults. Journal of agricultural and food chemistry , 61 (22), 5189-5206. Vignault, A., Pascual, O., Jourdes, M., Moine, V., Fermaud, M., Roudet, J., & Zamora, F. (2019). Impact of enological tannins on laccase activity. OENO One , 53 (1). The above is achieved to the best of our knowledge and experience. Revision: August 2019 The industrial application of the advice provided does not imply any responsibility on the part of our company. Enartis USA, Inc. 7795 Bell Road | Windsor, CA 95492 | Tel. +1 (707) 838 6312 | Fax + 1 (707) 838 1765 | www.enartis.com .
Load more

Recommended publications
  • Redalyc.Alternative Processing of Port-Wine Using Pectolytic Enzymes
    Ciencia y Tecnología Alimentaria ISSN: 1135-8122 [email protected] Sociedad Mexicana de Nutrición y Tecnología de Alimentos México Rogerson, F.S.S; Vale, E.; Grande, H.J.; Silva, M.C.M. Alternative processing of port-wine using pectolytic enzymes Ciencia y Tecnología Alimentaria, vol. 2, núm. 5, julio, 2000, pp. 222-227 Sociedad Mexicana de Nutrición y Tecnología de Alimentos Reynosa, México Available in: http://www.redalyc.org/articulo.oa?id=72420501 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Cienc. Tecnol. Aliment. Vol. 2, No. 5, pp. 222-227, 2000 Copyright 2000 Asociación de Licenciados en Ciencia y Tecnología de los Alimentos de Galicia (ALTAGA). ISSN 1135-8122 ALTERNATIVE PROCESSING OF PORT-WINE USING PECTOLYTIC ENZYMES PROCESADO ALTERNATIVO DEL VINO DE OPORTO USANDO ENZIMAS PECTOLÍTICOS PROCESADO ALTERNATIVO DO VIÑO DE OPORTO USANDO ENZIMAS PECTOLÍTICOS Rogerson, F.S.S*1; Vale, E.3; Grande, H.J.2; Silva, M.C.M.3 1* Departmento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto. Portugal. E-Mail: [email protected] 2 Licentec, Bernadottelaan 15, P.O.Box 8323, 3503 RH Utrecht, The Netherlands. 3 Escola Superior de Biotecnologia/Universidade Católica. Rua Dr.Antonio Bernardino de Almeida, 4200 Porto. Portugal. Recibido: 24 de Octubre de 1999; recibida versión revisada: 9 de Marzo de 2000; aceptado: 15 de Marzo de 2000 Received: 24 October 1999; rreceived in revised form: 9 March 2000; accepted: 15 March 2000 Abstract The objective of the present study was to investigate the application of a commercial pectolytic enzyme preparation “Ultrazym” during grape maceration for the alternative processing of 7 single varietal Port-Wines (Tinta Barroca, Mourisco Tinto, Tinta Roriz, Rufete, Tinta da Barca, Tinta Santarém and Touriga Nacional).
    [Show full text]
  • Effective Management of Botrytis Bunch Rot for Cool Climate Viticulture
    Effective management of botrytis bunch rot for cool climate viticulture. Prediction systems Irrigation (inputs, harvest date) Nutrition Wound control Spray coverage Canopy management Spray timing Crop load manipulation FINAL REPORT to GRAPE AND WINE RESEARCH & DEVELOPMENT CORPORATION Project Number: UT0601 Principal Investigator: Dr Katherine J. Evans Research Organisation: University of Tasmania Date: 30 December, 2010. Grape and Wine Research and Development Corporation Project Number: UT 06/01 Project Title: Effective management of botrytis bunch rot for cool climate viticulture Report Date: December 30, 2010. Key authors: Katherine J. Evans and Katie J. Dunne Perennial Horticulture Centre, Tasmanian Institute of Agricultural Research, University of Tasmania, 13 St Johns Avenue, New Town TAS 7008, Australia. David Riches and Jacqueline Edwards Biosciences Research Division, Department of Primary Industries, 621 Burwood Highway, Knoxfield, Victoria 3180, Australia. Robert M. Beresford and Gareth N. Hill The New Zealand Institute for Plant and Food Research Limited, Private Bag 92 169, Auckland 1142, New Zealand. Corresponding author: Katherine J. Evans email: [email protected] Phone: 61-3-6233 6878 Fax: 61-3-6233 6145 Acknowledgements The University of Tasmania thanks the Grape and Wine Research and Development Corporation for supporting the research presented in this report. Special thanks to Mr John Harvey, Mr Troy Fischer and staff at GWRDC, all of whom supported UTAS through the planning, implementation and reporting phases of the project. Tasmania Sincere thanks go to Mr Justin Direen of TIAR, who conducted field work diligently, made sharp observations and maintained excellent relations with our vineyard co-operators. Special thanks also to Mr Paul Schupp and Ms Alix Bramaud du Boucheron (visitor from University of Bordeaux) for technical assistance.
    [Show full text]
  • An Overview on Botrytized Wines Revisão: Vinhos Botritizados
    Ciência Téc. Vitiv. 35(2) 76-106. 2020 AN OVERVIEW ON BOTRYTIZED WINES REVISÃO: VINHOS BOTRITIZADOS Georgios Kallitsounakis1, Sofia Catarino1,2* 1LEAF (Linking Landscape Environment Agriculture and Food) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal. 2CeFEMA (Centre of Physics and Engineering of Advanced Materials) Research Center, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal. * Corresponding author: Tel.: +351 21 3653246, e-mail: [email protected] (Received 08.06.2020. Accepted 29.08.2020) SUMMARY Noble rot wine is a specific type of sweet wine that derives from the infection of grape berries by a fungus called Botrytis cinerea. These wines are produced in specific wine regions around the world, with Sauternes region of France and Tokay region of Hungary being the most famous ones. The purpose of the current article is to provide a systematic review on the different stages of botrytized wines production, including a detailed analysis of the technical aspects involved. Specifically, it describes the process and development of berry infection by B. cinerea, and special emphasis is given to the main stages and operations of winemaking, conservation, aging and stabilization. A complex combination of a number of parameters (e.g., very specific environmental conditions) explains the rarity of noble rot occurrence and highlights the uniqueness of botrytized wines. RESUMO Os vinhos botritizados representam uma categoria específica de vinhos doces, sendo obtidos a partir de bagos de uva infectados pelo fungo Botrytis cinerea, através de um processo designado por podridão nobre. Estes vinhos são produzidos em regiões específicas do mundo, sendo Sauternes e Tokay, originários de França e Hungria respectivamente, os exemplos mais conhecidos a nível mundial.
    [Show full text]
  • Effect of Temperature and Duration of Maceration on Colour and Sensory Properties of Red Wine: a Review
    Effect of Temperature and Duration of Maceration on Colour and Sensory Properties of Red Wine: A Review Hasan Şener Biotechnology Branch, Institute of Natural and Applied Sciences, Ege University, Turkey Submitted for publication: December 2017 Accepted for publication: March 2018 Key words: Cold maceration, skin contact, total phenols, aroma, colour, wine The maceration process plays an important role in the composition of the colour and sensory properties of red wine by facilitating the extraction of phenolic and aromatic compounds found in grapes. This review summarises the key findings from a study of the literature associated with research on the effects of the temperature and duration of maceration on the phenolic content, colour and sensory properties of red wine. In the past, many researchers have reported that higher maceration temperatures increase the extraction of phenolic compounds and enhance red wine colour, but low-temperature pre-fermentative techniques have become more popular in recent years due to their positive effects on wine composition, including lower oxidation of anthocyanin pigments and aroma compounds, inhibition of undesirable enzymatic activities, and an environment that is less conductive to microbial growth. Macerations carried out at low temperature ranges (10°C to 15°C) result in red wines with the highest levels of total phenolic content, anthocyanin and colour intensity, and richer fruity, flowery and spicy aroma. The duration of maceration has also been shown to have significant effects on red wine phenolic compounds, colour properties and the relevant sensory attributes. Studies show that prolonged maceration leads to a stable red colour, as well as richer tannin content, polymeric pigments and astringency.
    [Show full text]
  • Microbial Characterization of Late Harvest Wines
    Joana Margarida Costa Fernandes Microbial Characterization of Late Harvest Wines Dissertação de mestrado em Bioquímica, realizada sob a orientação científica da Doutora Ana Catarina Gomes (Unidade de Genómica - Biocant) e do Professor Doutor António Veríssimo (Universidade de Coimbra) Julho, 2016 À minha Mãe, Irmã e Carlos Faim AGRADECIMENTOS A realização deste trabalho só foi possível com a colaboração de várias pessoas a quem desejo sinceramente agradecer. Em primeiro lugar, queria agradecer à Doutora Ana Catarina Gomes pela oportunidade de me integrar na sua equipa de laboratório na unidade de genómica do Biocant tornando possível a concretização da dissertação Mestrado, mas também pela sua disponibilidade e orientação científica. Ao Professor António Veríssimo, por ter aceite ser meu orientador e pela sua disponibilidade. À Susana Sousa pela sua dedicação, disponibilidade, motivação e preciosa cooperação ao longo deste trabalho. Aos meus colegas de laboratório Marisa Simões, Cátia Pinto, Raquel Santos, Joana Fernandes, André Melo e Daniel Duarte pelo acolhimento, simpatia, ajuda, e conselhos que me ofereceram para o bom desenrolar deste trabalho. Às minhas colegas de curso Patrícia, Márcia, Helga e Filipa. Estes últimos dois anos não teriam tido o mesmo encanto sem a vossa amizade. Um profundo agradecimento à minha Mãe e Irmã que me apoiaram e incentivaram nesta etapa da minha vida. Ao Carlos Faim pelo seu amor, amizade e apoio incondicionais, a minha sincera e carinhosa gratidão. RESUMO A superfície das bagas da uva é habitada por uma grande diversidade de microrganismos, incluindo leveduras, bactérias e fungos filamentosos que desempenham um papel importante na produção de vinho, contribuindo significativamente para processo fermentativo e para propriedades aromáticas finais do vinho resultante.
    [Show full text]
  • Notes from the North the Quarterly Newsletter of the Minnesota Grape Growers Association
    Notes From The North The quarterly newsletter of the Minnesota Grape Growers Association Volume 35, Number 2 Summer 2009 Summer 2009 find details at our main site www.mngrapes.org by Tom Martell or www.iccwc.org. I hope this newsletter finds you in complete Other activities that have been occurring to carry control of your Camelot with vines pruned and out MGGA’s mission include: sprayed right on schedule, ample rains, and, pea- Board member Kori Knudsen has led a series of sized berries fattening by the day. On the other Strategic Planning Committee sessions to help the hand, if your vineyards are beginning to look like board identify priorities for resource allocation. unkempt jungles, you’re a bit behind in spraying Board member Don Slinger and MGGA member Rudy due to persistent winds, etal, --yet, if you still have Jungwirth conducted a successful viticulture education pea-sized berries—you are probably nearer to average program. Despite the pounding rain, more than 50 in terms of the amount of control you actually wield. people attended, the Summer in the Vineyard event Nevertheless, it is such a satisfying avocation! held this past June. Evidently there were spots in the upper Midwest Board member Cyndi Ross has coordinated a summer where winter took a toll on cold hardy vines. There are networking and education opportunity — the Annual substantial vineyards of 2 to 3 year old vines where MGGA Picnic on July 11th at the vineyards of MGGA virtually all the plants restarted only from the ground. members Mike & Katie Dickerman. There are reports of older vines showing substantial winter damage, as well.
    [Show full text]
  • Epidemiology of Grape Powdery Mildew, Uncinula Necator, in the Willamette Valley
    An Abstract of the Thesis of Tyrone W. Hall for the degree of Master of Science in Botany and Plant Pathology presented on February 07,2000. Title: Epidemiology of Grape Powdery Mildew, Uncinula necator, in the Willamette Valley. Redacted for Privacy Abstract approved: W Iter F. Mahaffee An important disease of Vitis vinifera production in Oregon and all other commercial growing regions is powdery mildew of grape, caused by the obligate fungal pathogen Unci nula necator (Schwein.) Burril. Grape production can be characterized as a long-term investment in the establishment and maintenance of the vineyard. Establishment times have been reduced with the use of plastic vine shelters, but powdery mildew disease pressure within vine shelters had been an unaddressed issue. Control of the pathogen requires frequent spray applications and costly cultural management of the grape canopy. Industry interest in forecasting programs have shown promise in regulating spray applications to times when they are most effective, or needed. The timing of when to begin spray programs is believed to be a point of weakness in the forecasting programs currently available for grape powdery mildew. The influence of vine shelter use on the development of powdery mildew was investigated in the field during the 1998 and 1999 growing season. Industry standard installations of various brands of vine shelters were tested against modified installations for both incidence and severity of Uncinula necator infection. The industry standard installation of76 ern high tubes hilled with 8 ern of soil at the bottom to prevent airflow, were effective in reducing the incidence of powdery mildew in both field seasons.
    [Show full text]
  • Drinks Wine List
    WINE LIST DRINKS HOUSE WINE 250ml Bottle SPIRITS & LIQUEURS (25ml) WHITE 4.45 14.95 RED 4.45 14.95 SMIRNOFF VODKA 3.25 GREY GOOSE VODKA 4.50 ROSÉ 4.45 14.95 BACARDI WHITE RUM 3.25 BOMBAY SAPPHIRE 3.50 WHITE Bottle GORDON’S GIN 3.25 PARINI TREBBIANO DEL RUBICONE, ITALY 15.95 COURVOISIER BRANDY 3.50 Light and refreshing, dry wine with a crisp palate showing hints of apple and almond JACK DANIELS 3.50 PINOT GRIGIO DI PAVIA, COLLEZIONE MARCHESINI, ITALY 17.95 FAMOUS GROUSE 3.00 Delicate nose of wild flowers, with touches of honey and banana, dry but JAMESON 3.25 not excessively so, soft, fresh and lively with notes of ripe pear CHIVAS REGAL 3.50 BETWEEN THORNS CHARDONNAY, SOUTH-EASTERN AUSTRALIA 17.50 MORGAN SPICED 3.00 A crisp, fruity chardonnay with tropical aromas, followed by flavours of juicy nectarine and peach and a hint of vanilla SOUTHERN COMFORT 3.25 BAILEYS (50ml) 4.00 NOBILO SOUTHERN RIVERS SAUVIGNON BLANC, 19.95 TIA MARIA 2.50 EAST COAST, NEW ZEALAND Herbaceous and zesty, bottled early to capture those classic grassy-gooseberry aromas and PEACH SCHNAPPS 3.00 flavours which had made ‘Kiwi’ Sauvignon Blanc world-famous MALIBU 3.00 PERNOD VERMOUTH 3.00 AMARETTO 3.50 ROSÉ Bottle SAMBUCA 3.25 CORTE VIGNA PINOT GRIGIO BLUSH ROSÉ DELLE VENEZIE, ITALY £15.95 DRAMBUIE 3.50 Soft and fruity ‘PG’ blush rosé, colour comes from the natural skin pigmentation which is extracted during a short maceration prior to fermentation GLAYVA 3.50 COINTREAU 3.25 DR L RIESLING MOSEL, LOOSEN BROS.
    [Show full text]
  • Genome and Transcriptome Analysis of the Latent Pathogen Lasiodiplodia Theobromae, an Emerging Threat to the Cacao Industry
    Genome Genome and transcriptome analysis of the latent pathogen Lasiodiplodia theobromae, an emerging threat to the cacao industry Journal: Genome Manuscript ID gen-2019-0112.R1 Manuscript Type: Article Date Submitted by the 05-Sep-2019 Author: Complete List of Authors: Ali, Shahin; Sustainable Perennial Crops Laboratory, United States Department of Agriculture Asman, Asman; Hasanuddin University, Department of Viticulture & Enology Draft Shao, Jonathan; USDA-ARS Northeast Area Balidion, Johnny; University of the Philippines Los Banos Strem, Mary; Sustainable Perennial Crops Laboratory, United States Department of Agriculture Puig, Alina; USDA/ARS Miami, Subtropical Horticultural Research Station Meinhardt, Lyndel; Sustainable Perennial Crops Laboratory, United States Department of Agriculture Bailey, Bryan; Sustainable Perennial Crops Laboratory, United States Department of Agriculture Keyword: Cocoa, Lasiodiplodia, genome, transcriptome, effectors Is the invited manuscript for consideration in a Special Not applicable (regular submission) Issue? : https://mc06.manuscriptcentral.com/genome-pubs Page 1 of 46 Genome 1 Genome and transcriptome analysis of the latent pathogen Lasiodiplodia 2 theobromae, an emerging threat to the cacao industry 3 4 Shahin S. Ali1,2, Asman Asman3, Jonathan Shao4, Johnny F. Balidion5, Mary D. Strem1, Alina S. 5 Puig6, Lyndel W. Meinhardt1 and Bryan A. Bailey1* 6 7 1Sustainable Perennial Crops Laboratory, USDA/ARS, Beltsville Agricultural Research Center-West, 8 Beltsville, MD 20705, USA. 9 2Department of Viticulture & Enology, University of California, Davis, CA 95616 10 3Department of Plant Pests and Diseases, Hasanuddin University, South Sulawesi, Indonesia. 11 4USDA/ARS, Northeast Area, Beltsville, MDDraft 20705, USA. 12 5 Institute of Weed Science, Entomology and Plant Pathology, University of the Philippines, Los Banos, 13 Laguna 4031, Philippines.
    [Show full text]
  • Regulation of Cluster Compactness and Resistance to Botrytis Cinerea with Β-Aminobutyric Acid Treatment in Field-Grown Grapevine
    Vitis 57, 35–40 (2018) DOI: 10.5073/vitis.2018.57.35-40 Regulation of cluster compactness and resistance to Botrytis cinerea with β-aminobutyric acid treatment in field-grown grapevine M. KOCSIS1), A. CSIKÁSZ-KRIZSICS2), B. É. SZATA1) 2), S. KOVÁCS1), Á. NAGY1), A. MÁTAI1), and G. JAKAB1), 2) 1) Department of Plant Biology, University of Pécs, Pécs, Hungary 2) Institute for Viticulture and Oenology, University of Pécs, Pécs, Hungary Summary occurring wet macroclimate during bloom and berry ripen- ing, that is favorable for disease development. However, Our paper offers unique information regarding the several other variables play a direct or indirect role in de- effects of DL-β-amino-n-butyric acid (BABA) on grape velopment of the infection, e.g. susceptibility of the berries, cluster compactness and Botrytis bunch rot development. cluster architecture, microclimate of the clusters (VAIL and The impact of treatment was investigated on a native MAROIS 1991), canopy management (WERNER et al. 2008), Hungarian grapevine cultivar, 'Királyleányka' (Vitis or plant nutrition (KELLER et al. 2001, CabannE and DOnéCHE vinifera L.) during three seasons. The highly sensitive 2003, VALDÉS-GÓMEZ et al. 2008). KELLER et al. (2003) con- cultivar with thin skinned berries provided excellent firmed bloom as a critical developmental stage for infection, samples for Botrytis bunch rot studies. Our objective followed by latency until the berries begin to ripen. However, was to study if BABA treatment contributes to decrease the correlation between the primary infection of flowers and Botrytis infection by promoting looser clusters. For this the secondary infection of berries is not clear yet (ELMER and purpose, the female sterility effect of BABA in grapevine MICHAILIDES 2004).
    [Show full text]
  • Studies on the Storage Rot of Sweet Potato
    STUDIES ON THE STORAGE ROT OF SWEET POTATO (IPOMOEA BATATAS L & LAM) BY BOTRYODIPLODIA THEOBROMAE PAT. AND OTHER FUNGI By Anthony Elue Arinze B.Sc., M.Sc. (Lagos) a A thesis submitted in part fulfilment of it) the requirements for the Degree of Doctor of Philosophy of the University of London. Department of Botany and Plant Technology Imperial College of Science and Technology Field Station Silwood Park Ascot Berkshire U.K. AUGUST, 1978 - 2 - ABSTRACT The storage rot of sweet potato (s.p.) (Ipomoea batatas) tuberous roots by Botryodiplodia theobromae (B.t.), Botrytis cinerea (B.c.) and Cladosporium cucumerinum (C.c.) was studied. The tuber was susceptible to rot by B. theobromae but was coloni,ed to a limited extent by B. cinerea and C. cucumerinum. The role of pectic enzymes in the successful rotting of s.p. by B.t. was investigated. B.t. produced four PG isoenzymes in vitro one of which was recovered from rotted sweet potato tissue. The properties of these isoenzymes were studied. The possible interaction between the host's metabolites (phenols and oxidative • enzymes) and the pectic enzymes of B.t. was discussed in relation to the successful rotting of the tuber by the fungus. Comparatively little pectic enzyme (PG) was recovered from tissues inoculated with B.c. and no pectic enzyme was found in tissues inoculated with C.c. Low temperature treatment (0-7°C) of the tuber induced chilling injury rendering the tissues more susceptible to rot by the fungi. The accumulation of antifungal compounds by s.p. inoculated with B.t., B.c.
    [Show full text]
  • Beverage Formula Seminar
    BEVERAGE FORMULA SEMINAR Formulation Team Advertising, Labeling and Formulation Division TTB May 3, 2006 AGENDA • Advertising, Labeling & Formulation Division (ALFD) • Basics of TTB Formulation • Wine • Distilled Spirits • Malt Beverage WHERE DOES ALFD FIT IN TTB? John Manfreda Administrator Vicky I. McDowell Deputy Administrator Cheri Mitchell Bill Foster Mary Ryan Assistant Administrator Assistant Administrator Assistant Administrator (Management) (Headquarters Operations) (Field Operations) Advertising Labeling and National Revenue Formulation Division Center Regulations and Rulings Tax Audit Division Division International Trade Trade Investigations Division Division Scientific Services Division Advertising, Labeling and Formulation Division Division Director ALFD Karen Freelove (202) 927-8087 Technical Advisor Division Admin. Asst. Ed Reisman Joyce Rose (202) 927-8485 Assistant Director Assistant Director Supervisory Mgmt Assistant Director Teresa Knapp Vacant Analyst Susan Weil Wine Labeling Market Compliance Donna Smith Formulation/DS&MB Office Office Info. Tech Office Labeling Offices (202) 927-1975 (202) 927-8136 (202) 927-8107 (202) 927-8122 Customer Service Program Manager Program Analysts Program Manager Specialists 1 2 1 2 Customer Service Formula Specialists Market Compliance Specialist 3 QA Specialists Specialists 1 2 5 (one vacancy) QA Specialist ITT Specialist 1 Label Specialists 1 Customer Service 1 1 Clerks Specialist 3 (one vacancy) 1 Administrative Asst. 1 Label Specialists 3 ALFD Contact Information • Mailing Address
    [Show full text]