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acid rot

acetic rot, sour rot (GB)

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

Vinegar rot - Grüner Veltliner and vinegar fly - transmitter Acetobacter

Picture left: By Bauer Karl - Own work, CC BY 3.0 at , Link
Picture right: By Drosophila : Muhammad Mahdi Karim , GFDL 1.2 , Link

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