Field scale management of late season cluster rots to increase crop quality of Michigan wine grapes
- Research Date
- 2023
- Authors
- Timothy Miles
- Priorities
- Crop Quality
- Crop Categories
- Grapes
- Beverage Categories
- Wine
The sour rot complex initiates on berries when wounds are infected by yeast and bacteria. The bacteria and yeast convert fruit sugars into acetic acid and other metabolites which attract insects including vinegar flies. The insects cause further damage to the fruit and act as vectors to spread yeast and bacteria. Infections caused by sour rot and botrytis degrade the fruit, cause a loss of yield, and compromise quality-related metabolites. Michigan often receives high volumes of rain during the ripening period, increasing sour rot pressure. The goal of this project is to develop integrated management strategies with organic products to reduce the economic impacts of this disease complex.