Endomycopsis vini

This phytopathogen is a specialized fungus that exhibits high activity in conditions with high sugar content. Its biological role involves participation in fermentation processes, but under certain conditions, it becomes a berry pathogen.

Microscopically, the pathogen appears as chains of elongated cells capable of forming pseudomycelium. It possesses high enzymatic activity, allowing it to rapidly colonize plant tissue substrates.

The fungus is not an obligate parasite but is capable of switching to active consumption of plant juices in damaged tissues. This makes it a secondary agent that complicates the course of other grape diseases.

Its life cycle includes asexual reproduction by budding and spore formation during the sexual process, which ensures rapid accumulation of infection load in the vineyard.

The main objects of damage for this fungus are grape berries, especially during the ripening period. The pathogen penetrates the fruit through microcracks or damage caused by insects.

The infection causes spoilage of grape clusters, which manifests as active fermentation right on the vine. The berries lose their marketability, become soft, and release a characteristic sour or alcoholic odor.

The harmfulness of Endomycopsis lies in a sharp decrease in juice sugar levels and changes in acidity. The products of its metabolism make the raw material unsuitable for producing high-quality wines.

The fungus can spread to neighboring berries in the cluster, turning them into a source of rot. This leads to significant yield losses at harvest, as affected clusters require careful sorting.

In addition to direct damage, the pathogen contributes to attracting various pests to the plantation that feed on fermenting juice, which further exacerbates the epiphytotic situation in the vineyard.

The development of Endomycopsis vini is directly tied to the phenophase of grape ripening. The most massive appearance of the infection is recorded in the second half of summer and early autumn.

Favorable conditions for the activation of the fungus are high air humidity and moderately warm temperatures. Sudden changes in humidity, causing the cracking of the berry skin, are the trigger for the disease development.

The spread of fungal spores occurs with the help of wind, raindrops, and insect vectors. Throughout the season, the fungus can produce several generations, quickly filling available ecological niches.

In autumn, the pathogen persists as spores or mycelium residues on fallen leaves and mummified berries remaining on the soil. This creates a supply of infection for the next growing season.

In greenhouses or storage facilities, fungal development can occur almost year-round if a suitable substrate and temperatures above 15 degrees are present.

The first sign of infection is a change in the color of the berry skin in damaged areas. Affected areas become dull and then acquire a matte or whitish coating.

When pressing the berry, cloudy juice with a strong fermentation smell leaks out. Inside the berry, tissues decompose and turn into a mushy mass, losing their elasticity.

On the surface of clusters in high humidity, the development of a fluffy or powdery coating consisting of fungal spores can be observed. Unlike powdery mildew, this coating is localized primarily in areas of injury.

A characteristic sign is "sour rot," which spreads rapidly throughout the cluster. Neighboring berries begin to darken and shrivel under the influence of decay products.

Lack of control leads to the entire cluster turning into a shapeless lump covered with mold, which is visually easy to identify as a center of rotting processes.

The main method of control is maintaining high-level agricultural practices aimed at preventing berry damage. Timely control of pests that damage the skin is critical.

• Thinning of clusters to ensure ventilation.
• Timely removal and destruction of primary rot centers.
• Control of humidity levels during the ripening period.
• Use of preventive fungicides.
• Adherence to hygiene rules during harvest.

It is necessary to strictly monitor the fertilization regime, avoiding excessive application of nitrogen fertilizers, which make the berry skin too thin and vulnerable to fungi.

Upon detecting the first signs of the disease, it is recommended to treat with copper-based fungicides or specific anti-rot preparations authorized for use in vineyards.