Ling Huang, Alexander Levin, James Osborne, Yanping Qian, and Michael Qian*
*Oregon State University, 3051 NW Campus Way, Corvallis, OR 97331 (michael.qian@oregonstate.edu)

Grapevine red blotch disease is associated with a single-stranded DNA virus (grape- vine red blotch disease-associated virus, or GRBV). The disease delays grape berry maturity and sugar accumulation and has a high impact on fruit quality. To better understand the impact of red blotch disease on grape and wine quality, two irrigation treatments (wet and dry) were randomized in two blocks of fields and characterized by varying water application rates on both red blotch-infected and non-infected grapevines. Berry maturity parameters, wine anthocyanins, phenolics, and flavor pro- files were investigated. Volatile compounds were quantified by headspace (HS)-GC- FID, stable isotope dilution approach with solid-phase microextraction gas chroma-tography-mass spectrometry (SPME-GC-MS), and stir-bar sorptive extraction GC-MS (SBSE-GC-MS) techniques. Red blotch disease decreased the total soluble solids of grape berries and the total phenolic content of wines. The impacts of red blotch on volatile compounds were not obvious. Wines from wet treatments had higher concentrations of isoamyl acetate than dry treatments.

Funding Support: AVF, CDFA