What Is Phytopathology?
Vision & Overview
Join / Renew
APS Plant Pathology Video
Borlaug's Undergraduate Members
Ideas & Innovation
People & Directories
Private Sector Relations
Join / Renew
APS Community Connector
Plant Health 2019
Calendar of Events
Topical Meetings and Workshops
Annual Meeting Archives
Annual Meeting Mail List Sign Up
Plant Health Progress
Plant Health Instructor
Plant Management Network
Plant Disease Management Reports
Common Names of Plant Diseases
APS Image Database
Internship & REU Opportunities
Related Career Sites
Professional Development Center
Careers In Plant Pathology
Buy a Book
Food Safety and Human Health
Home and Garden
A Common Ingredient in Fine Wines That May Surprise You
St. Paul, Minn. (January 29, 2003)—It may not be romantic but it’s still sweet. Many of the best and priciest wines likely to be enjoyed over candlelit dinners this Valentine’s Day get their remarkable flavor from a common rot fungus. That’s right. Are your grapes full of fuzzy mold? Don’t throw them out. Make wine out of them. At least that’s what makers of some of the world’s most exceptional wines do. And while you might find this odd, think of how plant disease scientists must feel. Normally called upon to combat such diseases, in this case they’re actually called upon to help create them.
“We supply the fungus,” says Walter D. Gubler, a plant pathologist with the University of California, when asked about the role of plant disease scientists in helping to create infected grapes for winemaking. “Many growers actually try to induce
toward the end of the growing season. That’s how valued this process is.”
Gubler says that while scientists have the ability to infect wine grapes with the
fungus, they still need the cooperation of Mother Nature to make it happen on a scale needed for wine making. “The weather conditions have to be just right to set this process in action,” says Gubler, “humid, cool nights; dry, sunny days; humid soils.” And that’s the part that scientists can’t control.
But on the relatively rare occasions when it all comes together and the Botrytis fungus is able to take hold, it creates what is called "noble rot." As the noble rot progresses, the grapes shrivel up, concentrating the sugars and tannins and imparting a distinctive flavor from the fungus. These “noble rotted” grapes are then used to make a variety of special types of wines, particularly dessert wines (Golden Sauternes) and others, including Riesling, Semillon, and Sauvingnon Blanc, all of which are referred to as “botryised wines.”
“This is one of those unusual cases in which a plant disease is actually considered beneficial,” says Gubler. “Usually scientists like myself work with growers to rid crops of disease, not join them in wishing for their occurrence.”
So this Valentines Day, as you order up your favorite Sauvingnon Blanc, you might want to give a toast not only to the winemakers, but also to the plant disease scientists who helped bring that sweet “fruit of the Gods” to your table. “I have to say,” says Gubler, “that this work is highly pleasurable.”
The American Phytopathological Society (APS) is a nonprofit, professional scientific organization dedicated to the study and control of plant disease with 5,000 members worldwide.
© 2018 The American Phytopathological Society. All rights reserved.
Contact Us - Report a Bad Link