In a research article recently published in Frontiers in Chemistry, a team of researchers investigated the effects of fungal infection on wine produced from the grape varieties White Riesling, Red Riesling and Gewürztraminer, and the effect of powdery mildew on wine made from the unsprayed hybrid grape type Gm 8622-3. They found that while bunch rot actually led to more positive aroma ratings due to the increased levels of fruity- and vanilla-like notes, powdery mildew decreased the level of pleasant notes in the wine, so that it received more negative ratings from the test panel, who found the infected wine to be less interesting than the healthy sample.