BLACK ROT

CHALLENGES AND AEB SOLUTIONS

Grape Black Rot is a fungal disease that can persist for several years if left untreated.

It initially manifests itself as circular, yellowish lesions on young leaves. As these spread, they turn brown and give rise to fungal bodies resembling tiny peppercorns. As the infection progresses, the lesions may envelop the petiole of individual leaves, suffocating them. Finally, the fungus affects the shoots causing large, dark-colored, elliptical lesions.

In most cases Black Rot can cause significant loss of production, in others it has not caused any negative consequences on either the quantity or the quality of the product.

Which are the symptoms of Black Rot?

Black Rot symptoms can be detected on the leaves, berries and the whole cluster.

Although the leaf symptoms are the most obvious, the real damage comes from the fruit symptoms. Often, in fact, the berries grow halfway through before they begin to show signs of infection: small brown lesions of the leaves begin to appear on the grapes, giving rise to soft areas that rot in a few days. What remains of the berry withers, turning into a tiny, hard fruit that resembles sultanas and is covered with fungal fruiting bodies.

Grapes dehydrate and mummify, taking on a light brownish hue. Initially, the grapes affected by Black Rot are isolated. However, they gradually grow in number, occupying the entire grape cluster.

CHALLENGES

• Most times grapes coming from Black Rot infected vineyards have been treated with abundant copper which can cause problems to Saccharomyces cerevisiae.
• Moreover, the presence of molds, bacteria and other contaminants calls for microbiological protection and antioxidant activity.

AEB SOLUTIONS

Copper resistant and dominant yeast like FERMOL Blanc, FERMOL Rouge or FERMOL Complete Killer (the latter both for reds and whites).

Amino acid based nutrients and filter aids eliminate unwanted flavors and toxins: it is also recommended the addition of abundant (200-300 ppm) CELLOFERM or FIBROXCEL Vac at must phase.

Chitosan based products in fermentation can help to remove copper and to keep contaminants at bay. In particular it is recommended the use of CHITOCEL, a natural polysaccharide capable of reducing the unwanted microbial population brought in by the Black Rot infection, including acetic and lactic bacteria, native yeast and Brettanomyces. Chitosan also actively removes metals like copper allowing for easier fermentation. While CHITOCEL Must and CHITOCEL Red, both based on based on chitosan and natural antioxidants from yeast and selected woods, are ideal respectively for white and rosé wines, and for red wines.

Fumaric acid based products can enforce the activity against lactic bacteria. In particular there are two AEB specific treatments created for this purpose: PROTECT-F, a product based on fumaric acid with an antioxidant activity brought in by tannins, that ensures protection against lactic bacteria, and CHITO-F, a combination of chitosan and fumaric acid for total protection against unwanted microorganisms.

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BLACK ROT

CHALLENGES AND AEB SOLUTIONS

Which are the symptoms of Black Rot?

CHALLENGES

AEB SOLUTIONS

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