New Discoveries About Sour Rot Sustainable Winegrowing

Sour rot is a disease complex composed of various yeast, fungi, and bacteria that ferment grape juice released from wounded berries. Megan Hall has demonstrated that the symptoms of sour rot will only develop when fruit flies (Drosophila spp.) are present. Spraying antimicrobial materials with an insecticide weekly from 15° Brix until harvest has shown success at stopping the advance of sour rot.
References: Megan Hall’s Cornell University Page Summer Bunch Rot (Sour Rot) Pest Management UC IPM Pest Management Guidelines Listen to the latest science and research with the Sustainable Winegrowing Podcast. Since 1994, Vineyard Team has been your resource for workshops and field demonstrations, research, and events dedicated to the stewardship of our natural resources.
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