Fungal contaminants in the vineyard and wine quality and safety

Abstract Fungal diseases such as powdery mildew and bunch rots reduce yield and quality of grapes and affect chemical and sensory properties of wine. The effects of powdery mildew, downy mildew, botrytis bunch rot, and ripe rot on grape and wine quality are reviewed. Approaches to detection and quantification of fungal contamination are examined, including enzyme, immunological and DNA assays and spectroscopy. Such approaches offer efficient and or objective means of quantifying fungal contamination in the vineyard and at the winery to facilitate quality control and decisions about use of grapes. Alternatives to conventional fungicides for disease management and their effects on quality are examined also.