Rot Management for Whites & Reds
Wednesday, October 3, 2018
Rot management is a part of your integrated pest management (IPM) strategy. However, despite your best control strategies, you may still have to harvest fruit compromised by Botrytis cinerea or other microorganisms. Botrytis grows intracellularly and infects fruit primarily under the grape skin, secreting a damaging and stable enzyme called laccase. In extreme cases, Botrytis can cause “slip-skin”, making the fruit very difficult to handle.
When Botrytis or other rots are present on red or white grapes, the resulting wine quality can be negatively impacted. Depending on the mold and bacteria present, there are serious enological concerns, such as oxidative browning, degradation of color and aromatic compounds, as well as clarification and possibly filtration challenges.
View our protocols for rot management:
TIPS FOR DEALING WITH INFECTED GRAPES:
- Analysis is key:
- Pre-fermentation analysis allows for sound winemaking decisions
- Post-fermentation analysis allows you to move forward while determining risk
- Increase initial SO2 addition and consider Lysozyme if secondary lactic infections are present
- Minimize time between picking and inoculation
- Choose a yeast with a short lag phase, low VA production, and good mouthfeel
- Consider co-inoculation of MLF with Beta Co-Inoc to get wine protected earlier
- Keep free run juice and press fractions separate until you have determined risk
- Keep tanks/barrels topped and treated
- Minimize oxygen exposure at all stages