Composition of Pinot Noir Wine from Grapevine Red Blotch Disease-Infected Vines Managed with Exogenous Abscisic Acid Applications.

Grapevine red blotch disease (GRBD) has negative effects on grape development and impacts berry ripening. Abscisic acid (ABA) is a plant growth regulator involved in the initiation of berry ripening. Exogenous abscisic acid application was compared to an unsprayed control on GRBD-positive Pinot noir vines during two vintages, and the total monomeric anthocyanin, total phenolics, phenolic composition, and volatile profile were measured in wines. In addition, untargeted metabolites were profiled using high-resolution LC-MS/MS. Results showed that the wine composition varied by vintage year and was not consistent with ABA application. Wines from the ABA treatment had a lower total anthocyanin and total phenolic content in one year. The untargeted high-resolution LC-MS/MS analysis showed a higher abundance of phenolic compounds in ABA wines in 2019, but lower in 2018. The wine volatile compounds of ABA treatments varied by vintage. There were higher levels of free ß-damascenone, ß-ionone, nerol, and several fermentation-derived esters, acids, and alcohols in ABA wines, but these were not observed in 2019. Lower 3-isobutyl-2-methoxypyrazine (IBMP) was also observed in wines with ABA treatment in 2019. The results demonstrated that ABA application to the fruit zones did not consistently mitigate the adverse impacts of GRBD on Pinot noir wines.

Impact of Grapevine (Vitis vinifera) Varieties on Reproduction of the Northern Root-Knot Nematode (Meloidogyne hapla).

One of the most commonly encountered plant-parasitic nematodes in eastern Washington Vitis vinifera vineyards is Meloidogyne hapla; however, limited research exists on the impact of this nematode on V. vinifera. The objectives of this research were to determine the impact of M. hapla on Chardonnay and Cabernet Sauvignon vine establishment and to determine the host status of V. vinifera varieties/clones predominantly grown in Washington to M. hapla. In a microplot experiment, Chardonnay and Cabernet Sauvignon vines were planted into soil inoculated with different densities of M. hapla; population dynamics of M. hapla and vine performance were monitored over 3 yr. In greenhouse experiments, several clones representing five V. vinifera varieties, Chardonnay, Riesling, Cabernet Sauvignon, Merlot, and Syrah, were evaluated as hosts for M. hapla. In both microplot and greenhouse experiments, white varieties were significantly better hosts than red varieties. In the greenhouse experiments, Chardonnay and Riesling had 40% higher reproduction factor values than Syrah and Merlot, however, all varieties/clones screened were good hosts for M. hapla (reproduction factors > 3). In the microplot experiment, M. hapla eggs/g root were 4.5 times greater in Chardonnay compared to Cabernet Sauvignon 3 yr after planting but there was no evident impact of M. hapla on vine establishment.

Nitrate Uptake and Transport Properties of Two Grapevine Rootstocks With Varying Vigor.

In viticulture, rootstocks are essential to cope with edaphic constraints. They can also be used to modulate scion growth and development to help improve berry yield and quality. The rootstock contribution to scion growth is not fully understood. Since nitrogen (N) is a significant driver of grapevine growth, rootstock properties associated with N uptake and transport may play a key role in the growth potential of grafted grapevines. We evaluated N uptake and transport in a potted system using two grapevines rootstocks [Riparia Gloire (RG) and 1103 Paulsen (1103P)] grafted to Pinot noir (Pommard clone) scion. Combining results of nitrate induction and steady-state experiments at two N availability levels, we observed different responses in the uptake and utilization of N between the two rootstocks. The low vigor rootstock (RG) exhibited greater nitrate uptake capacity and nitrate assimilation in roots after nitrate resupply than the more vigorous 1103P rootstock. This behavior may be attributed to a greater root carbohydrate status observed in RG for both experiments. However, 1103P demonstrated a higher N translocation rate to shoots regardless of N availability. These distinct rootstock behaviors resulted in significant differences in biomass allocation between roots and shoots under N-limited conditions, although the overall vine biomass was not different. Under sufficient N supply, differences between rootstocks decreased but 1103P stored more N in roots, which may benefit growth in subsequent growing seasons. Overall, greater transpiration of vines grafted to 1103P rootstock causing higher N translocation to shoots could partially explain its known growth-promoting effect to scions under low and high N availability, whereas the low vigor typically conferred to scions by RG may result from the combination of lower N translocation to shoots and a greater allocation of biomass toward roots when N is low.

Pinot noir wine volatile and anthocyanin composition under different levels of vine fruit zone leaf removal.

The impacts of fruit zone leaf removal on volatile and anthocyanin compositions of Pinot noir wine were investigated over two growing seasons. Wine volatiles were analyzed by multiple techniques, including headspace solid phase microextraction-GC-MS (HS-SPME-GC-MS), headspace-GC-FID (HS-GC-FID) and stir bar sorptive extraction-GC-MS (SBSE-GC-MS). Fruit zone leaf removal affected the concentration of many grape-derived volatile compounds such as terpene alcohols and C13-norisoprenoids in wine, although the degree of impact depended on the vintage year and severity of leaf removal. Fruit zone leaf removal resulted in greater concentrations of linalool, α-terpineol and ß-damascenone but had no impact on other terpene alcohols or ß-ionone. Fruit zone leaf removal had no consistent impact on C6 alcohols, volatile phenols, lactones, fermentation-derived alcohols, acids, or most esters. Fruit zone leaf removal increased anthocyanins in final wine.

Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition.

The influence of cluster-zone leaf removal on Pinot noir vine growth and fruit chemical and volatile composition was investigated in 3 years. Different severities of leaf removal (0%, 50%, 100%) were imposed during the pea-size stage of development from the cluster zone. Results show that cluster-zone leaf removal had little influence on vine growth, crop load, or grape maturity in terms of total soluble solids (TSS), pH or titratable acidity (TA) at harvest. However, 100% leaf removal resulted in higher concentrations of quercetin glycoside in grapes compared to 0% leaf removal. The 100% leaf removal also increased concentrations of petunidin- and malvidin-3-monoglucoside anthocyanins in two out of 3 years (2010 and 2012) by an average of 62% and 53%, respectively. In addition, 100% leaf removal resulted in higher concentrations of ß-damascenone, and some bound-form terpenoids. The increases in ß-damascenone were positively correlated to the increased sunlight exposure.

Oregon 'Pinot noir' grape anthocyanin enhancement by early leaf removal.

Complete cluster zone leaf removal of 'Pinot noir' was initiated at three separate pre-véraison growth stages (bloom, grain-pea size, and bunch closure) and maintained leaf free until harvest, for four growing seasons (2008-2011). Fruit anthocyanin composition was examined at harvest for the last two vintages (2010 and 2011) and compared to a control-no cluster zone leaf removal. Experiments were conducted at two commercially operating Oregon vineyards (site A=420 rootstock/'Pinot noir' 115 scion and site B=3309C rootstock/'Pinot noir' 777 scion). All clusters contained the five anthocyanins typically found in 'Pinot noir'. Leaf removal at bloom and maintained until harvest produced maximum anthocyanin accumulation in 'Pinot noir' grapes (site A=85.24 mg/100 g and site B=125.06 mg/100 g), compared to no leaf removal (control; site A=57.91 mg/100 g and site B=97.56 mg/100 g). Even leaf removal at bunch closure (last leaf removal initiation period) increased grape anthocyanin (site A=73.22 mg/100 g and site B=118.93 mg/100 g) compared to control, but total anthocyanins were lower than grapes from bloom leaf removal (first time period). Results differed slightly by vineyard site and rootstock/scion combination.