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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This is the official website of the Michigan Craft Beverage Council. The Council has the mission to provide for research into Michigan agricultural products, such as fruits, hops and barley that are used in the production of Michigan wine, cider, beer, spirits and mixed spirit drinks.