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17: New Discoveries About Sour Rot
Sustainable Winegrowing
English - August 03, 2017 04:00 - 25 minutes - 15.5 MB - ★★★★★ - 33 ratingsNatural Sciences Science Education How To farming sustainability sustainablefarming sustainablewinegrowing viticulture winemaking Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: 16: Managing Pierce’s Disease in Temecula Valley Vineyards
Next Episode: 18: Next Steps in Grape Sampling
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 GuidelinesListen 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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