By Andi Anderson
Michigan’s grape and wine industry plays a major role in the state’s economy, contributing over $6.3 billion each year. This includes not just vineyard and winery operations, but also wine tourism, retail, and hospitality services.
However, grapevines are very sensitive to plant viruses, often carrying more than one virus at a time. These infections can lower crop quality and reduce yields. That’s why Michigan State University (MSU) researchers are studying grapevine health to support local vineyards.
Led by Timothy Miles, an associate professor in the Department of Plant, Soil and Microbial Sciences, MSU teamed up with researchers from the University of California, Davis. Their goal was to identify which grapevine viruses are present in Michigan, raise awareness about virus testing, and encourage the use of clean planting material.
Using advanced RT-PCR testing—similar to COVID-19 testing—researchers screened vineyards across Michigan’s lower peninsula. The most common virus found was grapevine rupestris stem pitting-associated virus (GRSPaV).
According to lab manager Kerri Neugebauer, GRSPaV causes poor spring growth, stunted vines, and lower yields.
Michigan faces unique challenges because it grows both wine and juice grapes, sources vines from across the country, and has vineyards of different ages. These factors increase the risk of spreading virus-infected plants.
A major outcome of the study is that growers can now test for grapevine viruses through MSU’s Plant and Pest Diagnostics lab. This helps them make better decisions about managing their crops.
Jenelle Jagmin, director of the Michigan Craft Beverage Council, says MSU’s research is critical in tackling vineyard health issues caused by the state’s unique climate. The study was published in the journal Plant Health Progress, offering key guidance for vineyard sustainability and success.
Photo Credit: pixabay-vinotecarium
Categories: Michigan, Rural Lifestyle