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Fungal contaminants in the vineyard and wine quality

Citation

Scott, ES and Dambergs, RG and Stummer, BE, Fungal contaminants in the vineyard and wine quality, Managing Wine Quality: Volume 1, Viticulture and Wine Quality, Woodhead, AG Reynolds (ed), Cambridge, pp. 481-514. ISBN 9781439829677 (2010) [Research Book Chapter]


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Copyright Statement

copyright 2011 Woodhead Publishing Limited

Official URL: http://www.woodheadpublishing.com/en/book.aspx?boo...

Abstract

Fungal diseases such as powdery mildew and bunch rot 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.

Item Details

Item Type:Research Book Chapter
Keywords:botrytis bunch rot, grey mould, grapevine powdery mildew, grape and wine quality, DNA-based detection, near infrared reflectance spectroscopy, Botrytis laccase
Research Division:Agricultural and Veterinary Sciences
Research Group:Horticultural Production
Research Field:Oenology and Viticulture
Objective Division:Plant Production and Plant Primary Products
Objective Group:Industrial Crops
Objective Field:Wine Grapes
Author:Dambergs, RG (Dr Robert Dambergs)
ID Code:68906
Year Published:2010
Deposited By:Agricultural Science
Deposited On:2011-04-01
Last Modified:2012-10-18
Downloads:14 View Download Statistics

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