Grapevine red blotch virus alters grape skin cell-wall composition impacting phenolic extractability during winemaking.
Arran C RumbaughCristina Medina-PlazaMysore R SudarshanaAnita OberholsterPublished in: Journal of the science of food and agriculture (2023)
Our study corroborates this finding when the percentage extractability of flavonols in wines was significantly lower when made from GRBV-infected fruit. These results suggest GRBV alters the grape cell walls, consequently decreasing phenolic extraction during winemaking. © 2023 Society of Chemical Industry.