Grapevine Red Blotch Virus May Reduce Carbon Translocation Leading to Impaired Grape Berry Ripening.

Grapevine red blotch virus (GRBV) is suspected to alter berry ripening and chemistry. This study performed a physiological characterization of GRBV infected grapevines with attention to the factors leading to chemical changes during ripening of Cabernet Sauvignon in two rootstocks, 110R and 420A. RB(+) grapevines had transiently lower net photosynthesis; however, berry total soluble solids (TSS) accumulation was consistently reduced in the two years of study.

Assessing Spatial Variability of Grape Skin Flavonoids at the Vineyard Scale Based on Plant Water Status Mapping.

Plant water stress affects grape (Vitis vinifera L. cv. Cabernet Sauvignon) berry composition and is variable in space due to variations in the physical environment at the growing site.