what we’ve learned about sour rot: an update on research · •vincor canada • schenck...
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What we’ve learned about sour
rot: An update on research
Wendy McFadden-Smith
Tender Fruit & Grape IPM Specialist
CCOVI Lecture
March 14, 2012
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Acknowledgements
• Ontario Grape and Wine Research Inc.
• Niagara Peninsula Fruit and Vegetable Growers
Association
• Vincor Canada
• Schenck Greenhouses and Farms Ltd.
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Acknowledgements
• Dr. Debra Inglis (Co-researcher, CCOVI, Brock University)
• Cristina Huber (Ph.D. candidate, Brock University)
• Lisa Dowling (undergrad thesis)
• Rhiannon Plant (undergrad thesis)
• Summer students
– Ed Gigliotti, Patrick Schenck, Teia Clement, Rachel Kvas, Lisa Indris, Izabelle Sagan
• Dr. Ai-Lin Beh (Inglis lab)
• Shiri Sauday (Inglis lab)
• Linda Tremblay (juice analysis, CCOVI)
• Paula Haag, Dan O’Gorman & Dr. Peter Sholberg, AAFC Summerland (molecular techniques)
• Dr. Keith Seifert, AAFC (ID of non-pathogenic organisms)
• Agri-Corp (sample collection)
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Acknowledgements
• BASF Canada
• N.M. Bartlett
• Biosafe Systems
• Forterra Inc.
• NORAC Concepts Inc.
• Plant Products
• Bioworks Inc.
• Innovotech
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Relationship between Sour Rot Severity and VA
P. noir, 2011
0.00
0.05
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0.25
0.30
Vo
lati
le a
cid
ity (
g A
A/L
)
0
1
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3
4
5
6
So
ur
rot
severi
ty (
%)
Sour rot
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Relationship between Sour Rot Severity and VA
P. noir, 2011
0.00
0.05
0.10
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0.25
0.30
Vo
lati
le a
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ity (
g A
A/L
)
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So
ur
rot
severi
ty (
%)
VA Sour rot
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What’s causing it????
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What’s causing it?
• Samples of sour rotted berries
• Flamed to remove surface organisms
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Isolations from rotted berries, 2010
0
10
20
30
40
50
60
70
80
90
100
B Pnoir C Gam C Ries Cr Niag Cr
SauvBl
G Niag G Ries H Baco I Ries K Ries L Pnoir L Ries M Pnoir S Pnoir W Ries
AA Bacteria Hanseniaspora Bacillus Aureobasidium
O O
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Isolations from rotted P. noir berries, 2011
0
10
20
30
40
50
60
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AAbacteria Hanseniaspora Candida Pichia Bacillus Aureobasidium
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Isolations from rotted Chardonnay berries, 2011
0
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20
30
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50
60
70
80
90
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AAbacteria Hanseniaspora Candida Pichia Bacillus Aureobasidium
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Isolations from rotted Riesling berries, 2011
0
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50
60
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80
90
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AAbacteria Hanseniaspora Candida Pichia Bacillus Aureobasidium
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Rating scale for sour rot
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Pathogencity of Organisms
0
0.5
1
1.5
2
2.5
3
3.5
4
Negative Gluconobacter Acetobacter Hanseniaspora
uvarum
Candida
zemplinina
Complex
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Pathogencity of Organisms
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
AA Bacteria
Candida
zemplina
Hanseniaspora uvarum
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Why does it happen?
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Factors that promote sour rot
• Tight clusters/Thin skins
– Varieties Affected
• Pinot noir, Pinot gris,
Gamay, Chardonnay,
Riesling,
Gewurztraminer, Baco
noir
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Factors that Promote Sour Rot
• Favoured by
– Physical damage
• Powdery mildew
Gadoury et al., 2007
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Factors that Promote Sour Rot
• Clusters infected with bunch rot are more prone to
infection by sour rot
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Factors that Promote Sour Rot
• But
– Frequently found sour rot without bunch rot sporulation
– Frequently found sour rot in areas of clusters (shoulders)
where no berry squeeze occurred
– Very weak correlation (r= 0.028 - 0.147) between severity of
bunch rot and sour rot 2008, 2010, 2011
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Factors that Promote Sour Rot
• Grape Berry Moth
– Bunch rot frequently associated with GBM injury
– But a problem in vineyards with low GBM pressure
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Factors that Promote Sour Rot
• Vinegar flies attracted by volatile
compounds released during berry
degradation
• Vector sour-rot organisms
– passive transport by adults
– eggs laid near base of berry where it
pulls away from stem
– transmitted throughout cluster
during larval stages
– larvae carry sour rot organisms in
their gut.
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Factors that Promote Sour Rot
0
5
10
15
20
21 28 5 12 19 27
0.0
1.0
2.0
3.0
4.0
5.0
Frost
Sept Oct
2009 Riesling
Brix Avg Temp (C)
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Factors that Promote Sour Rot
0
5
10
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40
10 17 24 31 7 14 21 30
2010 Riesling
Avg Temp (C)
Brix
Aug Sept
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Factors that Promote Sour Rot
0
5
10
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35
20 22 24 26 28 30 1 3 5 7 9 11 13 15 17 19 21 23 25 27 29 1 3 5 7 9 11 13 15Aug Sept Oct
2011 Riesling
Avg Temp (C)
Brix
TA
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Factors that Promote Sour Rot
0
5
10
15
20
25
30
20 21 22 23 24 25 26 27 28 29 30 31 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20
Aug Sept
2011 P. noir
Avg Temp (C)
Brix
TA
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Brix vs Sour rot Development
P. noir, 2011
0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
9.7° 11.2° 13.4° 15.5°
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What can we do about it?
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Sour Rot Management
• Reduce berry injury
• Eliminate causal organisms
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Reduce Berry Injury
• Loosen grape clusters
– Reduce berry squeeze
– Thicker cuticle
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Treatments to loosen clusters
• Fruiting zone sprays @ 100 gal/A
• Gibberellic Acid
– 5, 10, 20 ppm
– (6.7, 13.4, 26.8 oz/100 US gal)
– Prebloom, 50-80% bloom, bloom + 7 days
• Prohexidione-Ca
– High, medium and low rate
– (9.7, 4.8 and 2.4 oz/100 US gal)
• Stimplex
– 38, 48, 68 oz/A at 80% bloom.
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Cluster Compactness Scale
Zabadal and Dittmer
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Reduce Injury
• Loosen grape clusters
– Bloom basal leaf removal
• 6 basal leaves removed at trace bloom
• starves clusters for photosynthate and fewer flowers set
fruit.
• looser cluster with fewer berries
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Before Bloom Leaf Removal
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After Bloom Leaf Removal
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Untreated
No leaf removal
Veraison
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Leaf removal
at bloom
Veraison
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Pea-sized berry
Leaf removal
Veraison
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Veraison
Leaf removal
Veraison
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Effect of Bloom Treatments
on Cluster Looseness, 2009
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
Unt
reat
ed
Bas
al le
af p
ull
Pro
hex-
Ca
high
Pro
hex-
Ca
med
Pro
hex-
Ca
low
GA 5
ppm
GA 5
ppm
2X
GA 1
0 pp
m p
rebl
GA 1
0 pp
m
GA 1
0 pp
m 2
X
GA 2
0 pp
m
Clu
ste
r L
oo
se
ne
ss
Riesling Pinot noir
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Effect of Bloom Treatments
on Incidence of Sour Rot, Riesling, 2009
0
5
10
15
20
25
30
Pro
d X 4
5 g
Pro
d X 9
0 g
Pro
d X 1
80 g
GA 5
ppm
GA 5
ppm
2X
GA 1
0 pp
m
GA 1
0 pp
m 2
X
GA 2
0 pp
m
Stim
plet
2.8
L
Stim
plex
3.5
L
Stim
plex
5L
Bloom
leaf
Unt
reat
ed
Inc
ide
nc
e (
%)
Very low sour rot severity in both Riesling & P. noir
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Cluster Looseness and Disease Severity
P. noir, 2010
0
1
2
3
4
5C
heck
pre
-blo
om
leaf
GA
5 p
pm
pre
bl
GA
5 p
pm
GA
5 p
pm
2X
GA
10 p
pm
GA
20 p
pm
Pro
hex-C
a
low
Pro
hex-C
a
med
Pro
hex-C
a
hig
h
Sour rot Cluster Looseness
No Sig Dif among treatments -- Bloom timing for GA and Prohex Ca missed!!!
![Page 54: What we’ve learned about sour rot: An update on research · •Vincor Canada • Schenck Greenhouses and Farms Ltd. Acknowledgements •Dr. Debra Inglis (Co-researcher, CCOVI, Brock](https://reader033.vdocument.in/reader033/viewer/2022052018/6031c5fba95efe5f866b6b70/html5/thumbnails/54.jpg)
Sour Rot Severity, Riesling, 2010
0
2
4
6
8
10
12
Check Prebl leaf GA 5 ppm
Bl
GA 5 ppm
2X
GA 10
ppm Bl
GA 20
ppm
Prohex-Ca
low
Prodhex-
Ca med
Prohex-Ca
high
Sour rot Cluster looseness
No Sig Dif among treatments -- Bloom timing for GA and Prohex Ca missed!!!
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Disease Severity and Cluster Looseness
Riesling, 2011
0
5
10
15
20
25
30
35
40
45
50
Chec
k
vera
ison
leaf
pea-
size
leaf
Pre
bl lea
f
GA 5
ppm
GA 5
ppm
2X
GA 1
0 pp
m
GA 2
0 pp
m
Pro
hex-C
a low
Pro
hex-C
a m
ed
Pro
hex-C
a high
Dis
ease S
everi
ty (
%)
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
Clu
ste
r L
oo
sen
ess (
1-6
)
Sour rot Botrytis Cluster Looseness
![Page 56: What we’ve learned about sour rot: An update on research · •Vincor Canada • Schenck Greenhouses and Farms Ltd. Acknowledgements •Dr. Debra Inglis (Co-researcher, CCOVI, Brock](https://reader033.vdocument.in/reader033/viewer/2022052018/6031c5fba95efe5f866b6b70/html5/thumbnails/56.jpg)
Disease Severity and Cluster Looseness
Pinot noir, September, 2011
0
1
2
3
4
5
6
7
8
9
Untre
ated
peas
ize
leaf
preb
loom
leaf
GA 5
ppm
GA 5
ppm
2X
GA 1
0 pp
m
GA 2
0 pp
m
Pro
hex-C
a low
Pro
hex-C
a m
ed
Pro
hex-C
a high
Sour rot Botrytis Cluster looseness
No significant difference btw treatments & peasize leaf pulling
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Disease severity October 2011
0
5
10
15
20
25
30
35
peasize leaf prebloom leaf Prohex-Ca med Prohex-Ca high GA 20 ppm
Sour rot Botrytis
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Return Fruitfulness Riesling
2009/10 2010/11
Untreated 88 96
prebloom leaf 88 93
GA 5 ppm prebl 90 94
GA 5 ppm bl 92 97
GA 5 ppm 2X 86 96
GA 10 ppm bl 92 94
Prohex-Ca low 88 94
Prohex-Ca med 86 95
Prohex-Ca high 89 97
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Reduce Mechanical Injury
• Suggestions for Cherry Cracking
– Osmoticum sprays
• Mineral salts (CaCl2) applied prior to or during rain
• Reduce absorption of water across skin
– Calcium
• Strengthen cell walls?
• Timing between fruit set and veraison
– Surfactants
• Raingard? (non-ionic surfactant)
• Desikote (new formulation of VaporGuard)
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Reduce Mechanical Injury
• Treatments
• CaCl2
– Stopit (12% CaCl2 w/v)
• 1.64 gal/100 gal (US) biweekly (peasize berry + veraison)
• 0.87 gal/100 gal (US) weekly starting at peasize berry
• Leaf removal
– Peasize berry vs veraison
• Raingard
• Desikote
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Treatments to Reduce Berry Injury
P. noir, 2011
0
2
4
6
8
10
12
Untreated peasize leaf 2X CaCl2 4X CaCl2 RainGard
Sour rot Botrytis
![Page 65: What we’ve learned about sour rot: An update on research · •Vincor Canada • Schenck Greenhouses and Farms Ltd. Acknowledgements •Dr. Debra Inglis (Co-researcher, CCOVI, Brock](https://reader033.vdocument.in/reader033/viewer/2022052018/6031c5fba95efe5f866b6b70/html5/thumbnails/65.jpg)
Treatments to Reduce Berry Injury
Riesling, 2011
0
10
20
30
40
50
Check veraison leaf pea-size leaf 2X CaCl2 4X CaCl2 Raingard Desikote
Sour rot Botrytis
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Large Plot Calcium and Leaf Removal, P. noir, 2011
0
2
4
6
8
10
12
14
16
0Ca 2XCa 4XCa Pea-size Veraison
Sour rot Severity Sour rot 10%+ Bot rot Severity Bot rot 25%+
**
**
** ** **
**
** **
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Sour Rot Management
• Potassium Metabisulphite?
– Used as anti-oxidant and anti-microbial (vs
microbes) in vinification (40-60 g/tonne)
– Rengasamy & Poole (NZ):
• 5 kg per 1000 L water
• Botrytis-infected berries dry out
– Wicks (Australia):
• 3-4 g/L KMS killed Botrytis spores & inhibited growth of
germ tubes
• If 4 g/L applied w/i 48 hr of infection, inhibits sporulation
from infected berries
• Little effect on sporulation after that
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Sour Rot Management
• Potassium Metabisulphite (KMS)
– Concerns:
• Does it work?
– Rate? Timing?
• How does it work? (anti-oxidant/anti-microbial/both?)
• Excess sulphites & SO2 in wine?
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Post-Veraison Treatments
• Treatments – KMS 2.5, 5, 10 kg/1000 L
– Milstop (K bicarb)
– KMS 5 kg + Milstop (K bicarb)
– Oxidate
– Blight Ban 506 (Pseudomonas fluorescens)
– Actinovate (Streptomyces lydicus)
– Agress (oxysilver nitrate)
– Vermicompost (not shown)
• 600 L/ha in fruiting zone @ – 50-75% veraison
– + 2 wk
– + 1 wk (Ries)
– + 1 wk (Ries)
– + 1 wk (1 wk pre-harvest)
– 3 d pre-harvest
– 1 d pre-harvest
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Disease Severity with Post-Veraison Treatments
P. noir, 2011
0
1
2
3
4
5
6
7
8
9U
ntr
eate
d
peasiz
e leaf
KM
S 2
.5 k
g
KM
S 5
kg
KM
S 1
0 k
g
Kbic
arb
KM
S +
Kbic
arb
Agre
ss
Rain
Gard
Sour rot Botrytis
No significant difference btw treatments & peasize leaf pulling check
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Disease Severity with Post-Veraison Treatments
Riesling, 2011
0
5
10
15
20
25
30
35
40
45
50
Chec
k
vera
ison
leaf
pea-
size
leaf
Actinov
ate
San
idate
Blig
ht B
an
Agr
ess 0.5
x
Agr
ess1x
Agr
ess 2x
KM
S 2.5
kg
KM
S 5 kg
KM
S 10
kg
Mils
top
KM
S 5 +
Mils
top
Sour rot Botrytis
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Disease Severity with Post-Veraison Treatments
Riesling, 2011
0
5
10
15
20
25
30
35
40
45
50
Check veraison
leaf
pea-size
leaf
KMS 5 kg KMS 2 w k
post-ver
KMS 3 w k
post-ver
KMS 1 w k
pre-harv
KMS 3 d
pre-harv
KMS 1 & 3
d pre-harv
KMS 1 d
pre-harv
Sour rot Botrytis
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All Treatments
Riesling, 2011
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Future Research
• Effects of temperature & wetness duration on infection
• Effect of soil moisture/soil type/vine vigour on disease development
• Changes in berry between 13 and 15 Brix that relate to susceptibility
• Screen other potential control agents
• Repeat prebloom leaf removal, GA and Prohex-Ca on same plots
• Effect of temperature on KMS activity
• Interactions between causal organisms
• Progression of berry microflora pea-size to harvest