Brown Marmorated Stink Bug: How to stop the stink in your wine? Dr Edwin Massey Biosecurity Manager New Zealand Winegrowers Romeo Bragato 2016

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1 Brown Marmorated Stink Bug: How to stop the stink in your wine? Dr Edwin Massey Biosecurity Manager New Zealand Winegrowers Romeo Bragato 2016

2 Brown Marmorated Stink Bug (BMSB) Halyomorpha halys Egg mass Eggs and first stage nymphs Larval stages 2 nd 3 rd 4 th 5 th Male Adults Female

3 Very Wide Host Range Infests both cultivated and wild hosts Recorded from more than 170 host plants belonging to 49 different families Feed on flowers, stems, leaves and fruit Hosts of concern to New Zealand include apples, stonefruit and grapes

4 Impact on horticultural production MPI estimates that BMSB could potentially impact on horticultural and arable production industries currently valued at over $2 billion

5 Invasive distribution First detected in the USA in 1996 in Pennsylvania Now present in 40 states in the USA

6 Invasive distribution Established populations reported from Canada, Switzerland, Germany, Italy, France and Greece Invasion range Home range Suitable climate

7 Overwintering Overwintering adults commonly aggregate in large numbers The overwintering stage is a non-feeding stage HIGH RISK for New Zealand at this time

8 Overwintering Plague Proportions!

9 Potential entry into New Zealand Containers Personal luggage Vehicles and machinery Vessels and aircraft

10 Interception data 40 Interceptions by Country /6 2009/ / / / /16 Europe USA Asia Unknown

11 Interception data 35 Interceptions by aggregation size /6 2009/ / / / /16 1 to 4 5 to to to to 25 < 26

12 The most unwanted! BMSB is ranked the wine industry s number 1 most unwanted pest Likelihood of entry An increasing number of interceptions each year what is slipping through? Potential Impact crop losses of 20-50% reported in eastern United States Challenge to eradicate never been eradicated anywhere in the world All regions potentially impacted

13 The most unwanted! Enter vineyards from forests or riparian areas Harvest of nearby crops may force migration to vineyards Monitor vineyard edges Both adults and nymphs cause damage Can be hard to find in clusters Worst damage after veraison

14 Potential Production Impacts Fruit lost through feeding Fruit lost through increased fungal outbreaks Majority of damage as aborted berries (up to mean 54%) and necrosis Loss of IPM and potential implications of increased residues Impact on sustainability

15 Potential impact on quality Contamination (defensive volatiles): Physical: bugs clinging to clusters at harvest. Mechanical harvest increases contamination. Chemical: excretion of defensive volatile chemicals can contaminate fruit, juice, and wine?

16 So what might it smell like? Instructions Audience members - take the glass that has been handed to your row, sniff it and consider whether you think it has been tainted? If so what s the first descriptive characteristic that comes to mind? (you could be put on the spot!) Panelists - will be given 4 glasses with a different amount of synthetic taint or a control? They are asked to describe the distinctive odour characteristics of the wine.

17 Can it be stopped? A very challenging biosecurity situation Difficult to detect at the border or post border Easily concealed and highly mobile No detection or eradication tools other than broad spectrum pesticides Biocontrol Increasing potential for reintroduction

18 What might it look like in Marlborough?

19 BMSB detection near Renwick?

20 Conclusion: Be Aware! Stay Vigilant! High risk season is about to begin Sep 30 April 30 each year Winery/vineyard equipment from USA/Italy is a particular risk Unpack/unwrap in a secure environment

21 Acknowledgements Plant and Food Research Biosecurity Group for providing the beautiful smelling synthetic odour The Panel for putting their nose to good use! Jordan Hogg Dom Maxwell Dr Catherine Duthie MPI Dr Doug Pfeiffer Virginia Tech University Dr Joseph Fiola - University of Maryland Dr Tracey Lesky - USDA

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