###### Abstract  
Grapevine red blotch disease (GRBD) has negative effects on grape development and impacts berry ripening. Abscisic acid (ABA) is a plant growth regulator involved in the initiation of berry ripening. Exogenous abscisic acid application was compared to an unsprrayed control on GRBD-positive Pinot noir vines during two vintages, and the total monomeric anthocyanin, total phenolics, phenolic composition, and volatile profile were measured in wines. In addition, untargeted metabolites were profiled using high-resolution LC-MS/MS. Results showed that the wine composition varied by vintage year and was not consistent with ABA application. Wines from the ABA treatment had a lower total anthocyanin and total phenolic content in one year. The untargeted high-resolution LC-MS/MS analysis showed a higher abundance of phenolic compounds in ABA wines in 2019, but lower in 2018. The wine volatile compounds of ABA treatments varied by vintage. There were higher levels of free \(\beta\)-damascenone, \(\beta\)-ionone, nerol, and several fermentation-derived esters, acids, and alcohols in ABA wines, but these were not observed in 2019. Lower 3-isobutyl-2-methoxypyrazine (IBMP) was also observed in wines with ABA treatment in 2019. The results demonstrated that ABA application to the fruit zones did not consistently mitigate the adverse impacts of GRBD on Pinot noir wines. grapevine red blotch disease; exogenous abscisic acid application; vineyard management; wine composition; wine volatile compounds; untargeted LC-HRMS/MS analysis Article Composition of Pinot Noir Wine from Grapevine Red Blotch Disease-Infected Vines Managed with Exogenous Abscisic Acid Applications  
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flavan-3-ol, and total phenolic content and higher in the flavonoid content when compared to grapes from healthy, GRBV-negative grapevines [10]. Enzyme activities involved in core phenylpropanol, stilbene, flavonoid, and anthocyanin biosynthetic pathways are reduced in GRBV-positive berries at ripening stages [11]. Except for hydroxycinnamic acid, all phenolic compounds present lower concentrations in skins and pulp tissues of berries from GRBV-positive vines [12]. A water deficit is typically an effective way to increase anthocyanins in grapes during ripening; however, a regulated deficit irrigation does not improve fruit quality in GRBV-positive grapevines [13; 14]. In general, GRBV-positive vines have decreased sugar, oligosaccharides, and polyphenols in the berries. On the other hand, GRBD causes higher amino acids and organic acids in the berries. The effects of GRBD on grape composition differ between the cultivar, vineyard, and vintage [15]. GRBD can also affect the wine volatile composition and change wine quality. [PERSON] et al. [10] found wines produced from GRBV-positive vines had lower levels of \(\alpha\)-terpinene, p-cymene, linalool, and limonene than wines created with grapes from healthy, GRBV-negative vines. Since linalool and limonene concentrations accumulate in grapes and reach the maximum levels at later stages of ripening [16], it is possible that the lower levels of linalool and limonene in wines were caused by the delayed accumulation of those compounds in the grapes due to GRBV. Abscisic acid (ABA) is an important regulation phytohormone of berry maturation and ripening [17]. ABA might contribute to the pathogen defense system, as it decreases the presence of spoilage fungi on the surface of fruit [18]. ABA induces defense responses by upregulating the expression of some defense-related genes and phytoalexin synthesis in mature berries [19]. Anthocyanins contribute to grape berry color and are synthesized via the phenylpropanol pathway.