Effect of phytotechnical practices on incidence and severity of berry shrivel in production sites

The reasons of berry shrivel physiological disease aren’t testified yet. Susceptibility factors can be the extreme weather conditions, the overloading, the used rootstock and varieties (Cabernet sauvignon, Zweigelt, Pinot noir, Grüner Veltliner, Sauvignon). The symptoms appear after veraison’s start (disorder in coloration, the growing of berries stops, flaccid berries). There isn’t any necrosis on the peduncles as we can see at bunch stem necrosis. In severe cases stems and leaves can get reddish color. To avoid the significant crop loss and decline in quality (low sugar and unfavorably high acid content, low intensity of color in must/wine) it’s necessary to develop viticultural methods what can moderate berry shrivel.

Our main goal is to moderate and eliminate the appearance of berry shrivel with phytotechnical practices (defoliation at full bloom, cluster tipping). We also identify the correlation between the nutrition/weather conditions and appearance of berry shrivel. Besides the routine analysis we measure the amino acid- and biogenic amine content of the must. The experiment is based on three vineyards, where the structure of the vineyards, the pruning and the load are similar and the variety is the same (’Zweigelt’). To justify the possible terroir-effect, we also examine the different ecological characteristics.