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acid rot

acetic rot, sour rot (GB)

This Rebstock disease is indirectly caused by the Essigfliege caused that grapes filled with their eggs and with acetic acid bacteria (see under Acetobacter ) infected. This occurs with berries that have already been damaged by various circumstances, be it due to mechanical injury (for example Schad birds ) or by different molds who have already infested the berries. In the second case, this means that the vinegar rot in combination with different types of bunch rot occurs. The berries contain numerous larvae (maggots) that move lively. Ripening berries turn greenish to reddish in white wine varieties and brown to violet in red wine varieties. These contain less sugar, but too much acetic acid and gluconic, In the advanced stage there is a penetrating smell vinegar imperceptible. In the final stage, the berries are empty and have a mummified skin. Such grapes must be discarded because they are the wine defect in the wine vinegar sting can cause. See also all pests and diseases below Vine enemies,

Vinegar rot - Grüner Veltliner and vinegar fly - carrier Acetobacter

Left: By Bauer Karl - Own work, CC BY 3.0 at , Link
Right: From Drosophila : Muhammad Mahdi Karim , GFDL 1.2 , link

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