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Impacts of Grapevine Leafroll Disease on Fruit Yield and Grape and Wine Chemistry in a Wine Grape (Vitis vinifera L.) Cultivar

机译：葡萄卷叶病对酿酒葡萄（Vitis vinifera L.）品种的水果产量和葡萄及葡萄酒化学的影响

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Grapevine leafroll disease (GLD) is an economically important virus disease affecting wine grapes (Vitis vinifera L.), but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own-rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS) and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease.
机译：葡萄卷叶病（GLD）是一种经济上重要的病毒病，会影响酿酒葡萄（Vitis vinifera L.），但对其对葡萄酒化学和葡萄酒感官成分的影响知之甚少。在这项研究中，研究了GLD对在商业葡萄园中种植的红酒葡萄品种的果实产量，浆果品质，葡萄酒化学和感官特征的影响。在三个连续的季节中，比较了显示GLD症状且测试结果与葡萄叶相关病毒3呈阳性的自有根梅洛葡萄藤，以及对该病毒呈阴性的相邻非症状葡萄藤。与无症状葡萄相比，有症状葡萄的簇数和总重明显减少。与以前的研究相比，对有症状和无症状葡萄在浆果发育的不同阶段收获的葡萄汁进行时程分析表明，相比于果汁，GLD对总可溶性固形物（TSS）和浆果表皮花色苷的负面影响更为显着。 pH和可滴定的酸度。有症状葡萄和无症状葡萄在变种开始后的TSS差异更加明显，从有症状的葡萄到浆果成熟直至收获，葡萄中TSS的浓度均显着降低。与不含症状葡萄的葡萄酿制的葡萄酒相比，用GLD葡萄酿制的葡萄酒的酒精度，聚合色素和花色苷含量要低得多。对2010年葡萄酒的感官描述分析表明，采自受GLD影响的和未受影响的葡萄收获的葡萄制成的葡萄酒在颜色，香气和涩味方面存在显着差异。 GLD对产量，水果和葡萄酒品质性状的影响在各个季节之间是可变的，在较冷的季节观察到的影响更大，表明宿主植物×环境相互作用对疾病总体影响的影响。

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