By Erika Szymanski – The Wineoscope
Gut reaction: Viruses cause disease. Disease is bad. Viruses are bad.
Gut reaction muted by a lot of recent genetics research: Viral DNA seems to be embedded in genomes all over the place. We’re not sure why a lot of it is there, or stayed there, or what it does while its there. Some viruses cause disease. Some don’t. Viruses are complex, and we probably don’t know the half of it yet.
A name like “grapevine leafroll-associated virus” gets you thinking about negative consequences. Rolled leaves don’t collect light efficiently, which means that they won’t contribute to the plant’s photosynthetic metabolism efficiently, which means that the plant may be malnourished, grow slowly, and/or not have enough energy to ripen fruit. Rolled leaves are bad. A virus that’s associated with rolled leaves is bad. But the virus is only associated, not causative. Some viruses in this general family of leafroll-associatedness aren’t associated with vine symptoms. And infected vines only show symptoms post-veraison (the stage of ripening at which grapes change color), even though they carry the virus in detectable quantities year-round.
Ergo, a group of vine and wine scientists headquartered in eastern Washington state designed an experiment to ask (published in PLOSOne, and therefore open-access to everyone): do grapes from vines with grapevine leafroll disease, and carrying one of these viruses (GLRaV-3), lag behind their undiseased counterparts throughout ripening, or only when vines show symptoms? Being particularly conscientious*, they also improved on existing studies of grapevine leafroll disease by collecting data for three consecutive years from a commercial vineyard, sampling grapes throughout the season but also harvesting grapes at the typical time and making wine from diseased and undiseased pairs, and subjecting those wines to (limited) chemical and sensory analysis. They also used own-rooted rather than grafted vines, which eliminates some potentially confounding variables.