Effects of Grapevine Leafroll associated Virus 3 (GLRaV-3) and duration of infection on fruit composition and wine chemical profile of Vitis vinifera L. cv. Sauvignon blanc

Food Chem. 2016 Apr 15:197 Pt B:1177-83. doi: 10.1016/j.foodchem.2015.11.086. Epub 2015 Nov 18.

Abstract

In order to determine the effects of Grapevine Leafroll associated Virus 3 (GLRaV-3) on fruit composition and chemical profile of juice and wine from Vitis vinifera L. cv. Sauvignon blanc grown in New Zealand, composition variables were measured on fruit from vines either infected with GLRaV-3 (established or recent infections) or uninfected vines. Physiological ripeness (20.4°Brix) was the criterion established to determine the harvest date for each of the three treatments. Date of grape ripeness was strongly affected by virus infection. In juice and wine, GLRaV-3 infection prior to 2008 reduced titratable acidity compared with the uninfected control. Differences observed in amino acids from the three infection status groups did not modify basic wine chemical properties. In conclusion, GLRaV-3 infection slowed grape ripening, but at equivalent ripeness to result in minimal effects on the juice and wine chemistry. Time of infection produced differences in specific plant physiological variables.

Keywords: Alanine (PubChem CID: 5950); Arginine (PubChem CID: 6322); FAN; Free amino acids; Glycine (PubChem CID: 750); Grape composition; Leucine (PubChem CID: 6106); Lysine (PubChem CID: 5962); Threonine (PubChem CID: 6288); Valine (PubChem CID: 6287); Virus quantification; Virus spread; Vitis vinifera L., Sauvignon blanc cv.; YAN.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Chlorophyll / analysis
  • Closteroviridae / isolation & purification*
  • Fruit / chemistry
  • New Zealand
  • Time Factors
  • Vitis / chemistry*
  • Vitis / virology
  • Wine / analysis*

Substances

  • Chlorophyll