Elsinoe ampelina

Genus/speciesElsinoe ampelina

 

Classification: Ascomycete

Morphology:

  • Cell: filamentous
  • Colony: Malt agar: Grows best on potato dextrose agar (PDA)
  • Spore: Will produce spores in moist conditions (24 hours free water) and temperatures over 36°F.
  • Zygote: Reproduces primarily via asexual spores.
  • Ascus: Developed along with ascospores on the lesions
  • Liquid Growth: Rainfall causes germination for the conidia and aid in the spread of the ascospores (ie dispersed, pellicle, film, clumpy)

Physiological Traits:

Causes anthracnose disease in vineyards (symptoms described below).

Ecological Traits:

Occurs in humid conditions in vineyards that are not treated with fungicides.

Distinguishing Features:

In the vineyard it can be identified on the cane by the presence of light brown spots with black/violet edges. On the leaf, there will be black lesions (round) that will necrotize the leaf overtime to yield holes in the leaf. Finally, the berries will have sunken lesions with black edges known to look like “bird eyes” that will also necrotize and decay the berry. The “bird eye” effect can appear on the rachis of the berry as well.

Role in wine:

In the vineyard, E. ampelina can shorten the life of the vine and reduce the vigor of the vine and the yield and quality of the fruit. Infected berries can influence the quality of the must and thus the quality of the wine. The infected berry will crack and then be susceptible to secondary infections which would also have an effect on the juice/wine quality.

Sensitivities

  • SO2: Yes
  • Sorbate­­­­­: Unknown
  • DMDC: Unknown
  • pH: Unknown
  • Acids: Unknown
  • Ethanol: At high levels
  • Anaerobiosis: Unknown
  • Heat: No

References:

Kassemeyer, HH, Berkelmann-Lohnertz, B. (2009). Fungi of Grapes. Biology of Microorganisms on Grapes, in Must and in Wine: 76-78