Effect of Grapevine Pathogenic Infections on Organic Acids and Phenolic Composition in Grapes and Resulting Wines from Georgian Varieties

This study investigates the influence of fungal and parasitic infections on the organic acid and phenolic profiles of three Georgian grape varieties: Rkatsiteli, Khikhvi, and Budeshuri Saperavi. Grapes were collected from healthy and infected vines during the 2024 vegetation season, and wines were produced using controlled fermentation methods. Chemical analyses assessed sugar, pH, titratable acidity, malic, lactic, and tartaric acids, as well as total phenolics. The results revealed significant differences between healthy and infected samples, including reduced malic acid and elevated lactic acid in diseased grapes, and increased phenolic content in infected Budeshuri Saperavi. These findings offer critical insight into the metabolic responses of traditional grape varieties and serve as a foundation for climate-resilient viticultural and enological practices.