[2] X. ampelinus is only known to infect a singular species and related subspecies of grapevine, Vitis vinifera, which is native to the near east and has since spread across the globe to produce wine.
The symptoms appear as red/brown streaks initially, before progressing into cracks in the woody structure and cankers,[3] After this, shoots wilt and dry up, before eventually dying back; cross sections of stems show signs of a brownish mucus in the inner tissues.
[3] If infection occurs post bud break and flowers are present, these will typically develop a black color before dying and falling to the ground.
The EPPO categorizes X. ampelinus as a quarantine A2 organism as its potential international spread and limited efficient control routes can lead to significant economic losses in previously unaffected regions.
It is believed the bacteria overwinters in fallen grapes from the previous harvest, as well as remaining dormant and protected within the woody tissues of the vines.
[6] It was found that if applied via foliar sprays, the bacterium would infiltrate the leaves and young shoots and spread to all areas of the vine, resulting in complete inoculation.
However, if sprayed on the plants, symptoms were systemic; visible stem cankers and cracks, leaf lesions, chlorosis, wilting, and eventually necrotic tissue.
Any infected plant tissues should be burned, pruning should be done in dry environments with clean tools that are regularly disinfected, and avoidance of mass irrigation use is also recommended.
[6][7] Direct inoculation of the bacteria via environmental factors, irrigation, or plant grafting are the only known vectors of X. ampelinus, making control a relatively straightforward matter.
[1] The bacteria can survive temps down to freezing for short periods of time and does not exhibit any natural heat restrictions to growth; thus, the pathogen's geographic distribution tends to be focused around temperate regions such as Greece, France, Germany, Turkey, and some areas of South Africa.