Control and Management of Sour Rot and Volatile Acidity in Vinifera Grape Grown in Michigan
- Research Date
- 2016
- Authors
- Paolo Sabbatini, Pat Murad, Josh Vanderweide, Lemon Creek Winery
- Priorities
- Best Practices, Crop Quality, Disease Management
- Crop Categories
- Grapes
- Beverage Categories
- Wine
The primary objective of the study was to characterize the evolution of fruit technological maturity produced in grapes with varying levels of sour rot in order to determine the effect on overall quality at harvest. Secondarily, we expect to be able to judge the effectiveness of varying degrees of leaf removal as a principal strategy for the reduction of sour rot allowing us to make the best recommendations possible to the industry regarding the use of this strategy. We executed the experiment during 2016 in a Merlot and Pinot Grigio vineyard located at the South West Michigan.
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