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Rust Mites Can Cause Damage Shortly After Budbreak

Rust Mites Can Cause Damage Shortly After Budbreak

Dr. Patty Skinkis, Viticulture Extension Specialist & Associate Professor

Grape rust mites have been a nuisance pest in vineyards of western Oregon for years. They can be found living on grape tissues from early spring through summer. Grape rust mite has been known to cause shoot deformity early in the growing season with most notable damage in years when vines have delayed growth under cool conditions.

Being aware of the first signs and symptoms of rust mite infestation in early spring is important to determine if there is a problem. However, visual symptoms are not enough for action. It is critical to determine presence of grape rust mites before considering application of miticide sprays. The presence of high numbers of rust mites have been found to cause severe stunting of emerging buds and  young shoots. For examples of these symptoms, see the grape rust mite section of the PNW Insect Management Handbook. There can be numerous other causes of stunted shoots, but with the hype of rust mite concerns, many growers blamed rust mites as the cause of all stunted shoots. As a result, there have been potentially unnecessary applications of miticides (sulfur, lime sulfur, stylet oil, or other miticide products) early in the season.

Grape rust mites are impossible to see with the naked eye, so tissue collection and viewing under magnification is required. A user-friendly method was recently developed by a team at the OWRI to monitor grape rust mites on vine tissues. This method has since been employed by growers in Oregon to determine presence of rust mites. The protocol is available for use and links provided below:

Using this method, we were able to determine a strong correlation of rust mite presence on stunted shoots early in the season. Damaged shoots often had hundreds of mites; there were over 100 mites found on shoots <10 cm in length using the rinse in bag protocol and up to 500 mites when evaluated upon subsequent extractions (Schreiner et al. 2014). Since there can be great variability in mite numbers and rapid growth of tissues early season, it is difficult to determine clear action thresholds. However, action is warranted if there is significant shoot stunting, deformity and confirmed high populations of rust mites. In-season sulfur sprays that are applied as a means to prevent powdery mildew has been found to keep rust mite populations in check (Schreiner et al. 2014). Current recommendations exist for early season rust mite control, and those can be found in the 2015 Pest Management Guide for Wine Grapes in Oregon.

For more information about monitoring for rust mites and management, see the following publications and resources:

Schreiner, R.P., P.A. Skinkis, and A.J. Dreves. 2014. A rapid method to assess grape rust mites on leaves and observations from case studies in Western Oregon vineyards. HortTechnology. 24: 38-47.

Skinkis, P.A., J.W. Pscheidt, E. Peachey, A.J. Dreves, V.M. Walton, I. Zasada, R. Martin, D. Sanchez, and C. Kaiser. 2015. 2015 Pest Management Guide for Wine Grapes in Oregon. OSU Extension Publishing.  https://catalog.extension.oregonstate.edu/sites/catalog.extension.oregonstate.edu/files/project/pdf/em8413_0.pdf

Skinkis, P. 2014. Grape Rust Mites, eXtension/eViticulture.org. http://www.extension.org/pages/33107/grape-rust-mite#.U_yZCHcXOVo

Skinkis, P., J. DeFrancesco, and V. Walton. 2015. Grape Rust Mite, PNW Insect Management Handbook. http://insect.pnwhandbooks.org/small-fruit/grape/grape-grape-rust-mite

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Anticipated Pest Pressure of Brown Marmorated Stink Bug and Spotted Wing Drosophila in Oregon Wine Grapes for 2015

Dr. Vaughn Walton, Associate Professor, Department of Horticulture, Dr. Nik Wiman, Assistant Professor Sr. Research, Department of Horticulture, OSU, Daniel Dalton, Faculty Research Assistant, Department of Horticulture, OSU

Brown Marmorated Stink Bug, (BMSB) is an invasive pest that has spread significantly throughout Oregon’s Willamette Valley. Since 2012, BMSB has increasingly been encountered by growers and can be found in wine grape vineyards of the Willamette Valley during the harvest period (Wiman et al. 2014), and established populations of BMSB are now found within the boundaries of nearly all Oregon AVAs. The highest risk areas include the Chehalem Mountains, Dundee Hills, Eola-Amity Hills, and McMinnville AVAs, although the risk is also increasing in AVAs located in southern Oregon and the Columbia Gorge. BMSB feed on vegetative tissues and grape berries, potentially causing contamination of wine grapes and wine quality losses.  BMSB may be moving into wine grapes late in the season because other food sources become unavailable and population levels are at their peak. BMSB also display “hilltopping” behavior in the fall, where they may aggregate at relatively high elevations for overwintering. Unfortunately, this means they will encounter vineyards and wineries. Winemakers have reported infestation of winery buildings and finding dead BMSB in fermenting wines.

Brown Marmorated Stink Bug can develop on a wide range of host plants, meaning that it can find refuge or reproduce on non-crop hosts and then spread to cultivated crops such as wine grapes. Often, BMSB can be found along vineyard borders that have host plants such as bigleaf maple, Himalayan blackberry, Oregon ash, or other species that produce abundant seeds or fruits. Fruit feeding by adult BMSB may cause direct crop loss due to berry necrosis (VMW, SCRI CAP grant report 2013). Contamination of grape clusters and taint because of BMSB defense chemicals is also concern. These taints can be persistent, and may result in market losses. Work conducted on Pinot noir has shown that trans-2-decenal, a defense compound produced by BMSB, is a contaminant present in wine that is processed with BMSB.

Populations of BMSB have continued to grow unabated, with major increases over the past two seasons because of increased distribution and long growing seasons. The extra heat units during the growing season allow more of the nymphs to reach the adult stage and then fly to overwintering sites. Furthermore, lack of cold temperatures in winter has limited mortality. BMSB pressure is predicted to increase in 2015 over levels seen during 2014. Growers are encouraged to learn to recognize BMSB to be aware of potential damage or contamination risk during the harvest season. BMSB can be scouted by visual observation of clusters with efforts concentrated on borders. Despite availability of commercial products, traps are not encouraged at this time because of lack standard monitoring protocols and inability to link trap captures to meaningful damage thresholds.

 Spotted Wing Drosophila, Drosophila suzukii (SWD), is firmly established in most Oregon vineyards (Loriatti et al. 2015). D. suzukii contributes to spoilage of wine grapes, but only under certain conditions. Our studies have shown that wine grapes are less suitable than fresh berry crops as a reproductive host for SWD. Wine grapes damaged by pre-harvest rains, birds or fungal infection are attractive to SWD, and when high population levels coincide with split grapes, SWD can affect quality of wine grapes by acting as a vector of Acetobacter spoilage bacteria.

The lack of winterkill and seasonal population models indicate that SWD will be present at high levels during harvest in 2015.  Growers should be aware that conditions suitable for vectoring of spoilage bacteria may result in an economic impact by SWD during harvest of 2015.

References

Ioriatti C., V. Walton, D. Dalton, G. Anfora, A. Grassi, S. Maistri and V. Mazzoni. 2015.  Drosophila suzukii (Diptera: Drosophilidae) and its potential impact to wine grapes during harvest in two cool climate wine grape production regions.  Economic Entomology, 10.1093/jee/tov042.

Wiman N.G., V. M. Walton, P. W. Shearer and S. I. Rondon. 2014. Electronically monitored labial dabbing and stylet ‘probing’ behaviors of brown marmorated stink bug, Halyomorpha halys, in simulated environments. PLoS ONE 9(12): e113514  doi:10.1371/journal.pone.0113514.

 

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Seven Questions with Vaughn Walton

1. What is your position at Oregon State University/OWRI?

I am an Associate professor and Horticultural Entomologist at Oregon State University in the Department of Horticulture, and a Core member of the Oregon Wine Research Institute.

2. What do you enjoy most about your work?

Working with growers, and students and being able to solve problems through discovery.

3. When you’re not working, how do you enjoy spending your time?

Spending time with my family.  We try to get out as often as possible in order to enjoy the mountains and hiking trials.  When I get the opportunity I love to do some mountain biking.

4. What inspired you to choose your career path?

I grew up in a farming family.  I’ve always had the desire to be involved in farming because of this.  Farming is of course problem solving and multidimensional.  My current job is very similar.

5. What’s the best advice you’ve ever received?

When doing any job it is about serving people, not yourself.  Excellence is important when serving.

6. Which three people (living or dead) would you invite to dinner?

Nelson Mandela, Ernest Shackleton, Erica Walton, my wife.

7. What is your vision for the future of your research?

To serve the industry and help them solve problems and improve their daily life.

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Viticulture Assistant Professor Opening – Oregon State University

Oregon State University, in conjunction with the Oregon Wine Research Institute is currently recruiting for an assistant professor position in viticulture research and Extension. This position will be be located at the Southern Oregon Research and Extension Center branch research station in Central Point, Oregon. With the rapidly developing industry southern Oregon, there is a significant need for research and Extension. This position is also a vital part of the Oregon Wine Research Institute team, ensuring that we are offering the best in applied viticulture and outreach to the premium winegrape industry in the state of Oregon.

Details of the position are provided here, or the Oregon State University Employment website http://oregonstate.edu/jobs/. Please share with those you think may be well suited to this type of position in applied research and Extension. For full consideration, the application deadline is June 20.

 

 

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Seven Questions with Walt Mahaffee

  1. What is your position at the USDA/OWRI?

I am a Research Plant Pathologist with the Horticulture Crops Research Unit in Corvallis, courtesy faculty in Botany and Plant Pathology at Oregon State University, and a Core member of the Oregon Wine Research Institute

  1. What do you enjoy most about your work?

Solving problems and the accidental discoveries that occur when talking with growers.

  1. When you’re not working, how do you enjoy spending your time?

Not sure that I don’t always work – at least mentally. I am always thinking/dreaming about our research.  Outside of the lab, I am a fairly active soccer referee with AYSO, USSF, and High School and involved in mentoring and training of new referees particularly youth.  This requires that I jog a fair bit so that I can keep up with players. I am also a lead mentor for Crescent Valley FRC Robotics team, soccer coach, and on the board of a foundation. At home, I am into woodworking, home renovation and gardening. I also write some poetry – of sorts.  My family (Caroline [wife], Hunter [son] and Adelaide [daughter]) and I try to spend as much time as possible in the snow going as fast as we can.  We are also into biking and backpacking when the other activities allow.

  1. What inspired you to choose your career path?

I do not remember it being conscious choice.  I stumbled into it.  I started college in pre-vet but found that the rote memorization still required in the classes was not for me.  College, like high school, was a chore until something clicked when I took my first microbiology class.  I was hooked on trying to understand how something so tiny could alter civilizations and even planets.  I could have studied anything related to microbes but accidently met my Master’s major professor while playing Pictionary with his 6 year old daughter – long story.  During my MS degree, I worked on project that resulted in two commercial biological control agents for seedling diseases of cotton and peanuts.  The realization that I could use my passion for microbiology to benefit agriculture sealed the deal.  I also learned during this time that the corporate world was not for me.  I hate dressing up; so much so that I have turned down significant pay increases over the years purely because of the dress code.

  1. What’s the best advice you’ve ever received?

There are two things that come to mind.  One I am not sure you would call it advice.  My grandfather would always ask me a question whenever he heard me say “I can’t”.  “How do you know?” or “Can’t you think of something else.”  He taught me to aim high, dream bigger and accept no limits.  It also taught me to always challenge authority.  Something my children seemed to have learned.  My other grandfather used to tell me “whenever you meet someone, give them a firm hand shake, look them straight in the eye and remember you are no better them and they are no better than you”  From this, I have learned that everyone can teach me something and I am better off if I learn it.

  1. Which three people (living or dead) would you invite to dinner?

Steven Hawking, Roger Waters, Elon Musk and the subject of conversation would be whether time exists.

  1. What is your vision for the future of your research?

I do not really have “a vision”.  I see the world in probabilities with numerous potential outcomes.  So I am constantly chasing multiple visions.  Currently, I consider the most probable outcome of my group’s and our collaborators research (hopefully before I die) is the development of a risk management system that encompasses autonomous robots and simulation environments to bring unprecedented fine scale resolution to risk management in agriculture, not just wine grapes.  To do this we must work with computer scientists, engineers, physicists, sociologist, economists, and many others and quit thinking about why it can’t be done and start thinking about what will it take to do it.  After all, this is how the Oregon wine industry got its start.

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Seven Questions with Paul Schreiner

  1. What is your position at the USDA/OWRI?

I am a research plant physiologist at USDA-ARS and a core member of the Oregon Wine Research Institute. My expertise lies in plant eco-physiology, plant nutrition, and symbiosis with arbuscular mycorrhizal fungi (AMF).

  1. What do you enjoy most about your work?

I enjoy three aspects in particular: the freedom and challenge of solving mysteries relevant to real-world vineyards via the scientific process; my attempts to accurately interpret results and to convey findings in a clear and compelling manner; and working together with colleagues, students, and industry professionals.

  1. When you’re not working, how do you enjoy spending your time?

I like to hike, mountain bike, and explore the natural world. I also enjoy yoga. I can no longer run to get my physical fix, so I’m trying to find a new activity that is as convenient and expedient as running was without further damaging my feet. Now that our boys are on their own (mostly) and I am no longer coaching/refereeing/supporting their activities, Lori and I also hope to travel more.

  1. What inspired you to choose your career path?

As a boy, I was always interested in how things work. After I got out of engineering in college and started taking organic chemistry, I became fascinated with biochemistry and obtained my B.S. I worked as a technician for a couple of years after that and learned that if I wanted to have a choice in what I did as a scientist that I would need to get my doctorate. Becoming a plant physiologist at ARS was a subsequent combination of work, luck, and opportunity.

  1. What’s the best advice you’ve ever received?

Three things here. Be critical of your own work, and try to think of every other possible explanation for results so you can rule them out. And when required to get a job done, forgiveness is easier to obtain than permission. Finally, keep it simple; yes life is complex, but often the most elegant solutions are straightforward.

  1. Which three people (living or dead) would you invite to dinner?

Leonardo DaVinci, Thomas Jefferson, and Jimmy Page.

  1. What is your vision for the future of your research?

My vision is to better understand how various mineral nutrients affect both vine productivity and berry chemistry attributes to provide evidence-based guidelines for better management. At the same time I am interested in how AMF interact with grapevine roots, soils, and other soil organisms and influence vine metabolism. The ultimate goal for my research is to join these research areas into an overall conceptual framework that allows viticulturists to maximize quality and long-term vine health while causing the least harm to the environment.

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2015 Grape Day

The 2015 Grape Day program has been formalized and registration is now available. This event, designed to allow industry members the opportunity to hear about our latest research and meet with faculty members, is a cornerstone of OWRI programming and events. For over ten years, OSU viticulture and enology researchers have been communication research to industry in this format, and each year our programming offers something new and engaging. Please view our 2015 program here. As you can see, we have a captivating and relevant lineup of speakers again this year. We hope to see you on campus on March 31!

Cheers,

Danielle Gabriel
Communications and Outreach Manager
OWRI

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Grapevine Red Blotch Disease in Oregon: An Update

Grapevine red blotch associated virus (GRBaV) is a concern to grape growers throughout the state.  The virus has been present in vines for many years- however, it was formally identified and a diagnostic assay developed in 2012.  In late 2014, a group of growers, nursery operators, OWRI faculty, and ODA plant health scientists convened to share information, provide an overview of the grapevine virus situation in Oregon vineyards, and strategize future steps.  Dr. Bob Martin, USDA-ARS plant pathologist, described his GRBaV survey results- GRBaV has been detected in the Willamette Valley, but is more widespread in vineyards in southern Oregon and recent sampling indicates that the virus moves very slowly from vine to vine, if at all.  For example, of 100 vines tested in a Willamette Valley vineyard planted in the 1970’s, only one positive plant was identified in a block of Chardonnay adjacent to a small block of Pinot noir that was completely infected. Similarly, 30 samples each of Grüner veltliner and Pinot gris adjacent to an eight year old severely infected Syrah block were all negative. If funding is secured, Dr. Martin will continue to investigate the spread of red blotch and its effects on wine quality.  Dr. Vaughn Walton, OSU entomologist, reported that vector identification studies are on-going in California, but very little is known about red blotch vectors or transmission.  The focus of his research is to monitor location and spread of the disease.  Studies are also being conducted in southern Oregon to assess the spread of the disease in that environment.

For more information regarding the research in southern Oregon, please click here to read a research report from Dr. Vinay Pagay and Dr. Bob Martin.

One question that may ease growers’ minds is that nurseries are now testing for red blotch.  One nursery owner said that 3,000 tested vines in WV yielded no positive results but southern Oregon had positives in the cultivars Tempranillo, Mourvedre and Merlot.  It is possible that red blotch has spread through planting stocks, either nursery materials or from top-working plants with wood from field sources. Education on how to stop the spread of the disease will be a key component of red blotch outreach efforts.

The movement of vines and the ODA plant quarantine system, which states that it is illegal to move known infected plant materials into or within the state is an important component in stopping the spread of infected vines.  95% of Oregon grapevine nursery stock comes from California, therefore potentially infected plants may have arrived prior to the testing for GRBaV.  Nursery managers from Sunridge and Duarte noted that the new Grapevine Foundation Block at Russell Ranch (where all material has been tested using the 2010 protocol for grapevine disease testing) will become the primary source of wood for certified nurseries. All material at the Russell Ranch tested negative for GRBaV in 2013.  This part of the discussion generated two practical recommendations to grape growers:

  • Plant only certified grapevine materials. Vines from Russell Ranch and Clean Plant Center Northwest (Washington State University-Prosser, WA) are certified free of GRBaV, Grapevine leafroll associated viruses and viruses causing trunk diseases.
  • Unless individual vines are tested for known viruses, do NOT propagate from any vines in your vineyard. The risk of spread of viruses, even from asymptomatic vines, is too great.

Geoff Hall, viticulturist from Ste. Michelle Wine Estates stated that WSU faculty and industry associations consistently reinforce the need to exercise caution and utilize proper practices when managing the spread of viruses in vineyards, which applies to Oregon growers as well.

Outcomes from this important meeting include:

  • A letter has been drafted to Oregon Department of Agriculture Director Katy Coba requesting that grapevine red blotch associated viruses be added to Oregon’s plant quarantine list
  • ODA plant pathologists together with the Oregon Wine Board will apply for an ODA specialty crop block grant to do a survey of red blotch in Oregon vineyards
  • OSU will continue to provide extension resources on grapevine viruses
  • This group will serve as a vine improvement committee for the Oregon wine industry
  • There is a need to enhance grower outreach and education on grapevine viruses
  • Identify resources to increase virus testing capacity in Oregon

This group has agreed to meet again in December 2015.

Reference resources:

  1. ODA’s grapevine quarantine regulations can be found at http://arcweb.sos.state.or.us/pages/rules/oars_600/oar_603/603_052.html
  2. National Clean Plant Network Red Blotch Fact Sheet: http://cemendocino.ucanr.edu/files/165430.pdf
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Seven Questions with Elizabeth Tomasino

1. What is your position at OSU/OWRI?
I am an assistant professor of enology at OSU in the department of food science & Technology. Specifically I deal with wine sensory and chemistry and teach an undergraduate and graduate level enology course at OSU.

2. What do you enjoy most about your work?
I most enjoy the interaction with students and industry in conducting my research. Over the course of a month I will be training students, running sensory panels with consumers and winemakers all over the state and teach. It keeps me on my toes and is always different, which means it is always very exciting and interesting.

3. When you’re not working, how do you enjoy spending your time?
I have a range of interests that keep me occupied outside of work. I sing in the Corvallis Repertory Singers, attempt to attend several music and opera concerts each term, try to get in a decent amount of exercise each week, catch up on reading, cook and exploring the Pacific NW. There are still so many interesting places to go that I haven’t seen yet and just not enough time. Then of course there is my quest to visit and taste at all the wineries in the state, currently I’m about 50% there.

4. What inspired you to choose your career path?
The diversity in enology. I have known since I was sophomore in college that I wanted to work in food science but it took a while to figure out that enology was my field. I love the fact there are so many different types of science involved, including sensory science, statistics, microbiology, horticulture, plant science, virology, economics etc. It is never dull and there is always something to learn.

5. What’s the best advice you’ve ever received?
Your network is everything! Keep in touch with colleagues and friends and you won’t believe what can be accomplished.

6. Which three people (living or dead) would you invite to dinner?
Mozart , Pierre Herme (pastry chef) and Rosalind Franklin (chemist that was instrumental in determining the structure of DNA, RNA and viruses).

7. What is your vision for the future of your research?
My vision in the future is to provide those important connections/relationships between chemistry, sensory and consumer preference in wine. We are able to measure the individual components for each part and sometimes even relate these to specific viticulture and winemaking practices . But the most powerful and useful information for research and the wine industry will be when we can regularly and confidently interconnect this information. Imagine having a model where, based on your starting grape quality, you can have some useful and realistic information about the final wine outcome and potential consumer segment before you have even made the wine!

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OWRI 2014 Year in Review

Greetings,

The OWRI presents our Year in Review video. It features a vine to wine picture compilation of research activities, outreach, and other happenings from our OWRI team members throughout 2014.

Please view it here.

Wishing you a safe and happy New Year!

Cheers,

Danielle Gabriel
Communications and Outreach Manager
Oregon Wine Research Institute