Candida sake CPA‐1 and other biologically based products as potential control strategies to reduce sour rot of grapes

Sour rot of grapes is becoming increasingly important disease in many winegrowing regions, while consistent chemical or biological control has not been reported. Authors evaluated relative incidence and severity of sour rot in untreated grapevines and the effect of different biologically based treatments on sour rot at harvest. Applications of Candida sake CPA‐1 plus Fungicover®, Ulocladium oudemansii and chitosan were carried out in an organic vineyard in Lleida area, Spain, during the 2009 and 2010 growing seasons. At harvest, incidence and severity of sour rot were assessed. Significantly higher incidence and severity of sour rot were observed in untreated plots in 2009, when meteorological conditions after veraison were warmer. All treatments including C. sake CPA‐1 significantly reduced (P < 0·05) severity of sour rot in both seasons, ranging from 40 to 67% compared with the untreated control. Incidence of sour rot was not significantly reduced by any treatment. This study helps to characterize development of sour rot in the dry Mediterranean climate conditions of the experiment, whereas also represents the first report of biological control of sour rot. Treatments with the tested biologically based products are a promising strategy to control sour rot.

[1]  J. Usall,et al.  Biological control of botrytis bunch rot in organic wine grapes with the yeast antagonist Candida sake CPA‐1 , 2013 .

[2]  M. Malfeito-Ferreira,et al.  New Insights into the Ecological Interaction Between Grape Berry Microorganisms and Drosophila Flies During the Development of Sour Rot , 2012, Microbial Ecology.

[3]  M. Malfeito-Ferreira,et al.  The microbial ecology of wine grape berries. , 2012, International journal of food microbiology.

[4]  S. Samuelian,et al.  Effect of temperature on Botrytis cinerea, Colletotrichum acutatum and Greeneria uvicola mixed fungal infection of Vitis vinifera grape berries , 2015 .

[5]  M. Malfeito-Ferreira,et al.  Influence of sour rotten grapes on the chemical composition and quality of grape must and wine , 2011 .

[6]  J. Usall,et al.  Field applications of improved formulations of Candida sake CPA-1 for control of Botrytis cinerea in grapes , 2011 .

[7]  J. Spring,et al.  Influence of thinning methods on yield, bunch morphology, grey and sour rot, and wine quality of Pinot noir. , 2009 .

[8]  P. Battilani,et al.  Phyllosphere grapevine yeast Aureobasidium pullulans reduces Aspergillus carbonarius (sour rot) incidence in wine-producing vineyards in Greece , 2008 .

[9]  D. Greer,et al.  Effect of Climate on Vine and Bunch Characteristics: Bunch Rot Disease Susceptibility , 2008 .

[10]  G. Nychas,et al.  Yeast Populations Residing on Healthy or Botrytis-Infected Grapes from a Vineyard in Attica, Greece , 2007, Applied and Environmental Microbiology.

[11]  F. Nigro,et al.  Control of table grape storage rots by combined applications of antagonistic yeasts, salts and natural substances. , 2007 .

[12]  F. Nigro,et al.  Control of table grape storage rots by pre-harvest applications of salts , 2006 .

[13]  B. Latorre,et al.  Effect of temperature on flower and berry infections caused by Botrytis cinerea on table grapes. , 2002 .

[14]  James J Stapleton,et al.  Leaf Removal for Nonchemical Control of the Summer Bunch Rot Complex of Wine Grapes in the San Joaquin Valley , 1992 .

[15]  R. Marchetti,et al.  Analysis of Yeast Flora Associated with Grape Sour Rot and of the Chemical Disease Markers , 1987, Applied and environmental microbiology.