title: Effects of Grapevine Leafroll associated Virus 3 (GLRaV-3) and duration of infection on fruit composition and wine chemical profile of Vitis vinifera L. cv. Sauvignon blanc.
abstract: In order to determine the effects of Grapevine Leafroll associated Virus 3 (GLRaV-3) on fruit composition and chemical profile of juice and wine from Vitis vinifera L. cv. Sauvignon blanc grown in New Zealand, composition variables were measured on fruit from vines either infected with GLRaV-3 (established or recent infections) or uninfected vines. Physiological ripeness (20.4°Brix) was the criterion established to determine the harvest date for each of the three treatments. Date of grape ripeness was strongly affected by virus infection. In juice and wine, GLRaV-3 infection prior to 2008 reduced titratable acidity compared with the uninfected control. Differences observed in amino acids from the three infection status groups did not modify basic wine chemical properties. In conclusion, GLRaV-3 infection slowed grape ripening, but at equivalent ripeness to result in minimal effects on the juice and wine chemistry. Time of infection produced differences in specific plant physiological variables.
authors.affiliation: Institut de Recerca i Formació Agrària i Pesquera (IRFAP), Conselleria d'Agricultura, Medi Ambient i Territori, Govern de les Illes Balears, C/Eusebio Estada n° 145, 07009 Palma de Mallorca, Spain.
authors.forename: R
authors.initials: R
authors.lastname: Montero
authors.affiliation: The New Zealand Institute for Plant & Food Research Limited, Marlborough Wine Research Centre, PO Box 845, Blenheim, New Zealand.
authors.forename: D
authors.initials: D
authors.lastname: Mundy
authors.affiliation: The New Zealand Institute for Plant & Food Research Limited, Marlborough Wine Research Centre, PO Box 845, Blenheim, New Zealand.
authors.forename: A
authors.initials: A
authors.lastname: Albright
authors.affiliation: The New Zealand Institute for Plant & Food Research Limited, Marlborough Wine Research Centre, PO Box 845, Blenheim, New Zealand.
authors.forename: C
authors.initials: C
authors.lastname: Grose
authors.affiliation: The New Zealand Institute for Plant & Food Research Limited, Marlborough Wine Research Centre, PO Box 845, Blenheim, New Zealand.
authors.forename: M C T
authors.initials: MC
authors.lastname: Trought
authors.affiliation: The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, Auckland, New Zealand.
authors.forename: D
authors.initials: D
authors.lastname: Cohen
authors.affiliation: The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, Auckland, New Zealand.
authors.forename: K M
authors.initials: KM
authors.lastname: Chooi
authors.affiliation: The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, Auckland, New Zealand.
authors.forename: R
authors.initials: R
authors.lastname: MacDiarmid
authors.affiliation: Grup de Recerca en Biologia de les Plantes en Condicions Mediterrànies, Departament de Biologia, Universitat de les Illes Balears, Carretera de Valldemossa, km 7.5, 07122 Palma de Mallorca, Balears, Spain.
authors.forename: J
authors.initials: J
authors.lastname: Flexas
authors.affiliation: Grup de Recerca en Biologia de les Plantes en Condicions Mediterrànies, Departament de Biologia, Universitat de les Illes Balears, Carretera de Valldemossa, km 7.5, 07122 Palma de Mallorca, Balears, Spain. Electronic address: j.bota@uib.es.
authors.forename: J
authors.initials: J
authors.lastname: Bota
mesh_terms: D002734:Chlorophyll / Q000032:analysis; D029381:Closteroviridae / Q000302:isolation & purification*; D005638:Fruit / Q000737:chemistry; D009520:New Zealand; D013997:Time Factors; D027843:Vitis / Q000737:chemistry* / Q000821:virology; D014920:Wine / Q000032:analysis*
chemical_list: D002734:Chlorophyll
keywords: Alanine (PubChem CID: 5950); Arginine (PubChem CID: 6322); FAN; Free amino acids; Glycine (PubChem CID: 750); Grape composition; Leucine (PubChem CID: 6106); Lysine (PubChem CID: 5962); Threonine (PubChem CID: 6288); Valine (PubChem CID: 6287); Virus quantification; Virus spread; Vitis vinifera L., Sauvignon blanc cv.; YAN