The effects of grapevine red blotch disease (GRBD) on vine performance were studied in a Cabernet franc vineyard in the Okanagan Valley, British Columbia, over two years. Vines with GRBD had lower pruning mass, were less winter hardy than non-GRBD vines, and produced lower yields comprising fewer clusters and larger berries with more seeds. GRBD reduced photosynthesis and stomatal conductance for asymptomatic leaves through the growing season, and more so for symptomatic leaves. Leaf fall was delayed or incomplete for GRBD vines. GRBD reduced berry soluble solids, anthocyanins, yeast assimilable nitrogen, and tannins and increased berry pH and titratable acidity. Wine made from GRBD fruit had reduced anthocyanin and alcohol, lighter color, and more yellow hue. Effects of GRBD on wine sensory characteristics included less body and aftertaste, lower intensity of black and red fruit character, and increased acidity and intensity of vegetal character. Inclusion of low amounts, up to 20%, of GRBD fruit in wine reduced red fruit character in the first year and increased astringency and vegetal character in the second year. The deleterious effects of GRBD on yield, fruit composition for winemaking, and bud hardiness constitute a serious threat to grapegrowing regions in Canada and the United States. The degree of these impacts would be difficult to mitigate through management practices, which underscores the importance of planting virus-tested vines to prevent the introduction and spread of GRBD.

中文翻译：

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葡萄红斑病对品丽珠葡萄生理、耐芽性、果实和葡萄酒品质的影响

两年多来，在不列颠哥伦比亚省奥肯那根山谷的品丽珠葡萄园中研究了葡萄树红斑病 (GRBD) 对葡萄树性能的影响。具有 GRBD 的葡萄树修剪质量较低，与非 GRBD 葡萄树相比，冬季耐寒性较差，产量较低，包括更少的簇和更大的浆果和更多的种子。GRBD 在整个生长季节降低了无症状叶片的光合作用和气孔导度，对有症状的叶片更是如此。GRBD 葡萄树的落叶延迟或不完整。GRBD 减少了浆果可溶性固形物、花青素、酵母可同化氮和单宁酸，并增加了浆果的 pH 值和可滴定酸度。用 GRBD 水果制成的葡萄酒花青素和酒精含量减少，颜色更浅，色调更黄。GRBD 对葡萄酒感官特性的影响包括较少的酒体和回味，降低黑色和红色水果特征的强度，增加植物特征的酸度和强度。在葡萄酒中加入少量（高达 20%）的 GRBD 水果会在第一年降低红色水果的特性，并在第二年增加涩味和植物特性。GRBD 对产量、酿酒果实成分和耐芽性的有害影响对加拿大和美国的葡萄种植区构成严重威胁。这些影响的程度将难以通过管理实践来减轻，这强调了种植经过病毒测试的葡萄藤以防止 GRBD 的引入和传播的重要性。葡萄酒中GRBD果实的含量在第一年降低了红色果实的特征，并在第二年增加了涩味和植物性特征。GRBD 对产量、酿酒果实成分和耐芽性的有害影响对加拿大和美国的葡萄种植区构成严重威胁。这些影响的程度将难以通过管理实践来减轻，这强调了种植经过病毒测试的葡萄藤以防止 GRBD 的引入和传播的重要性。葡萄酒中GRBD果实的含量在第一年降低了红色果实的特征，并在第二年增加了涩味和植物性特征。GRBD 对产量、酿酒果实成分和耐芽性的有害影响对加拿大和美国的葡萄种植区构成严重威胁。这些影响的程度将难以通过管理实践来减轻，这强调了种植经过病毒测试的葡萄藤以防止 GRBD 的引入和传播的重要性。