Fungal contaminants in the vineyard and wine quality

Abstract

Fungal diseases such as powdery mildew and bunch rots reduce yield and quality of grapes and affect chemical and sensory properties of wine. The effects of powdery mildew, botrytis bunch rot and ripe rot on grape and wine quality are reviewed. Approaches to detection and quantification of fungal contamination are examined, including enzyme, immunological and DNA assays and near infrared reflectance spectroscopy. Such approaches offer efficient and objective means of quantifying fungal contamination at the winery to facilitate quality control and decisions about use of grapes. Alternatives to conventional fungicides for disease management and their effects on quality are also examined. © 2010 Woodhead Publishing Limited All rights reserved.