OENO One最新文献

{"title":"Metagenomic ecosystem monitoring of soft scale insects and mealybug communities","authors":"Christopher M. Ward, Cristobal A. Onetto, Steven C. van den Heuvel, Robyn Dixon, A. Borneman","doi":"10.20870/oeno-one.2023.57.4.7663","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.4.7663","url":null,"abstract":"Soft scale insects and mealybugs are phloem-feeding Hemipterans that are considered major pests in agriculture and horticulture throughout the world. However, correct taxonomic identification in the field can be difficult, making it hard for growers to implement control strategies. In viticulture, soft scale insects are a major issue due to their ability to secrete honeydew, which facilitates the development of sooty mould, and their propensity for being transmission vectors of several viral diseases of grapevine. To facilitate the rapid identification and quantification of vineyard-associated insects a metagenomic-based bioinformatic pipeline (MitoMonitor) was developed for generalised ecosystem monitoring, which automated the assembly and classification of insect mitochondrial genomes from shotgun sequencing data using the Barcode of Life Database API. The proof-of-concept application of MitoMonitor on metagenomic data obtained from eight samples from South Australian vineyards led to the identification of Parthenolecanium corni (European fruit scale)—which was thought to be absent in Australian vineyards—as the dominant coccoid species across the samples, with less frequent, and also lower abundance of Pseudococcus viburni (obscure mealybug) and Pseudo. longispinus (long-tailed mealybug). In addition, parisitoidism by Coccophagus scutellaris (Aphelinidae) wasps was also detected. The discovery of Parth. corni as a member of scale communities in these samples has significant implications for the development of effective control strategies for this important group of pests in affected areas.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"11 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139265516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of cluster thinning and harvest date on berry volatile composition and sensory profile of <i>Vitis</i> sp. Seyval blanc and Vandal-Cliche","authors":"Paméla Nicolle, Catherine Barthe, Martine Dorais, Gaëlle Dubé, Paul Angers, Karine Pedneault","doi":"10.20870/oeno-one.2023.57.4.7719","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.4.7719","url":null,"abstract":"Northern conditions are challenging for grape and wine producers. To cope with these challenges, the use of early ripening interspecific hybrid Vitis sp., such as Seyval blanc and Vandal-Cliche, is often preferred to traditional V. vinifera. However, knowledge about cultural practices suitable for interspecific hybrid varieties are still scarce, especially regarding their impact on profiles of volatile compounds and the sensory perception of berries. In this study, the impact of cluster thinning and harvest date on grapevine physiology, must chemical composition and berry sensory attributes of Seyval blanc and Vandal-Cliche was investigated. Three crop loads (100 %, 70 % and 40 % crop) and three harvest dates corresponding to pre-maturity, maturity, and post-maturity were assessed in 2012 and 2013. Cluster thinning significantly decreased the yield of Vandal-Cliche, but not of Seyval blanc, for which it instead improved fruit set without affecting yield. The impact of cluster thinning on must chemical composition was limited for both cultivars, although some significant changes were observed, especially in the cool season of 2013. Clear variations during ripening, in terms of technological parameters and aroma characteristics, were observed depending on the cultivars and the seasons. In Seyval blanc, C6-alcohols and C13-norisoprenoids decreased during ripening, while C6-aldehydes and linalool increased. In Vandal-Cliche, berries from the first and the last sampling dates of the warm season of 2012 showed the highest levels of C13-norisoprenoids, whereas berries from the last sampling date in the cold season of 2013 showed the highest levels of terpenes, C13-norisoprenoids and ethyl esters. Despite its limited impact on fruit chemical composition, cluster thinning significantly impacted the sensory perception of Vandal-Cliche berries in both years. Cluster-thinned berries had softer skin, sweeter and less acidic pulp, and fruitier skin and pulp aroma. Skin softness allowed excellent discrimination of the maturity of both cultivars during the two study years, suggesting that this descriptor could be a suitable maturity marker for these interspecific hybrid varieties. In summary, cluster thinning proves beneficial for enhancing fruit set in Seyval Blanc in a northern climate; however, its influence on fruit quality is minimal for both cultivars.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"63 S292","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135342079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification and quantification of resolubilised polyphenols from fining precipitation","authors":"Gauthier Lagarde, Joëlline Pocher, Jean Martin Pernier, Sandra Vanbrabant, Arnaud Massot, Virginie Moine, Soizic Lacampagne, Pierre-Louis Teissedre, Michael Jourdes","doi":"10.20870/oeno-one.2023.57.4.7568","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.4.7568","url":null,"abstract":"The aim of this study was to better understand the colloidal phenomenon involved in the fining process and to determine how many polyphenols are impacted in this process. Different types and compositions of fining agent were used to fine the wine. Some of them were pure and based on animal proteins and plant proteins, while others comprised a mixture of different matter, like PVPP and plant proteins, or PVPP, plant proteins and bentonite. Before and after fining, five different analyses were performed on the wine to characterise the polyphenolic composition and content. In order to determine polyphenol loss more precisely during fining, a new method was developed to quantify and characterise polyphenol precipitate using fining agents. This new method allowed us to find some drastic differences between the fining agents in term of total polyphenol precipitation, as well as in the composition of the precipitated compounds. Indeed, a group of anthocyanins present in low levels in wine (i.e., p-coumaroylated anthocyanins) became the most represented in the fining precipitate. Similarly, differences were also observed between the fining agents in the composition of precipitated condensed tannins. Fining agents without PVPP did not precipitate monomeric or dimeric flavan-3-ol or crown tannins. Some differences were also observed between the fining agent composed of plant-derived protein and that comprising gelatin.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"137 40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135779806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cu fractions in Shiraz and Pinot Noir wines during bottle aging: rates of changes and capacity for conversion","authors":"Xinyi Zhang, Andrew C. Clark","doi":"10.20870/oeno-one.2023.57.4.7425","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.4.7425","url":null,"abstract":"The Cu fraction in wine associated with Cu(II)-organic acid complexes can suppress detrimental aromas attributed to hydrogen sulfide and methanethiol. However, the long-term stability of this Cu fraction (known as Cu fraction I) during bottle aging of red wine is not well understood. This study utilised Pinot Noir and Shiraz wines containing 0.43 ± 0.01 and 0.56 ± 0.02 mg/L respectively of total Cu, to which 0, 0.3 or 0.6 mg/L Cu(II) was further added immediately before bottling. The bottles were then stored at 14 °C for 1 yr. Cu fraction I concentrations were measured using two independent methods: i) stripping potentiometry, and ii) ICP-OES analysis of filtrate after diatomaceous earth depth filtration. Within the first 6 months of storage, Cu fraction I was found to decrease in all wines. Using stripping potentiometry, the first-order decay rates were found to be 0.012 ± 0.001 day-1 and 0.010 ± 0.001 day-1 for Pinot Noir and Shiraz respectively, corresponding to half-lives of 55 ± 4 and 67 ± 9 days. The decay rates for Shiraz versus Pinot Noir were similar for wines with different Cu addition rates, or when rates were determined using the different analysis techniques. Both wines had a high capacity for conversion of Cu fraction I to Cu fraction III during the 1-yr storage period, with 0.4-0.8 mg/L Cu forming Cu fraction III in the Pinot Noir, and 0.3-0.6 mg/L in the Shiraz. These conversion capacity ranges are higher than the typical Cu(II) additions made to wine during production. Overall, the results show that red wine has a large capacity for enabling the sulfide-binding of Cu-organic acid complexes during bottle aging and the conversion occurs at a relatively uniform rate with the concentration halving approximately every 2 months.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"223 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136142867","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensory identity of wine from the ancient and almost forgotten grape variety Timorasso","authors":"Monica Laureati, Marta Appiani, Camilla Cattaneo, Noemi Sofia Rabitti, Zoe Verveur, Stefano Bergaglio, Dominique Valentin","doi":"10.20870/oeno-one.2023.57.4.7639","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.4.7639","url":null,"abstract":"Over the last few decades, there has been a gradual decrease in natural biodiversity, which is leading to the standardisation of wine products. Minor grape varieties possess key traits for producing wines with a specific territorial identity and they contribute to increasing biodiversity. Timorasso is an ancient Italian white grape variety native to the province of Alessandria in the Piedmont region. It fell into oblivion for a period of time due to the advent of phylloxera at the end of the 1800s and the abandonment of rural areas, which almost led to the extinction of this grapevine. This study aimed to identify the sensory properties that characterise Timorasso wine from different producers and production areas and to investigate the diversity of the sensory space. Sixteen Timorasso wines from the 2018 vintage and were evaluated for sensory description by a panel of nine semi-trained judges using the RATA method. The Timorasso wine was found to have a complex aromatic profile spanning fruity (citrus, tropical fruits, tree-fruit and dried/baked fruit), floral, vegetative, balsamic, honey and fuel/petroleum. The multiple factor analysis clearly differentiated wines with fruity notes from those with balsamic, vegetative and fuel/petroleum aromas. The hierarchical cluster analysis evidenced three main clusters. Cluster 1 comprised wines with pale-yellow colour and fruity-related aromas, low sourness, body and alcohol sensations. Cluster 2 comprised wines with dark yellow colour, low sourness, and high intensities of raisin and fuel aromas, probably due to specific oenological practices, such as grape maceration. Cluster 3 comprised wines with high sourness and vegetative odour. The results provide for the first time a sensory map of a grapevine that was almost forgotten until a few decades ago, but which is now considered to be among the most promising white wines on the Italian market.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135484130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Australian Red Wines Made from Non-Traditional, Emerging Red Grape Varieties: Distinguishing Sensory Profiles and Consumer Perceptions","authors":"Jacob Long, Laura Mezei, Lira Souza-Gonzaga, Trent E. Johnson, Armando Corsi, Sue E. P. Bastian","doi":"10.20870/oeno-one.2023.57.4.7323","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.4.7323","url":null,"abstract":"To sustain the Australian wine sector, it needs to adopt innovative strategies to adapt to rising temperatures brought by climate change. A potential approach is cultivating more drought-resistant emerging grape varieties with diverse flavour profiles to reduce, in part, the current reliance on major varieties. The study aimed to 1) explore sensory profiles of Australian wines made from three emerging red wine grape varieties, 2) determine consumer perceptions and liking of these wines and 3) evaluate whether these three emerging varietal wines display similar sensory characteristics to three major Australian varietal wines. An expert sensory panel (n = 8) performed a sorting task with 38 commercially available Australian wines (10 Montepulciano, 10 Nero d’Avola and 9 Touriga Nacional) and three each produced from Shiraz, Grenache and Cabernet-Sauvignon for exploration of sensory similarity and quality screening purposes, with three wines removed from further study. A Rate-All-That-Apply (RATA) panel of trained wine tasters (n = 36) evaluated the wines to produce sensory profiles and collect preliminary liking. Finally, a subset (n = 9 total) of the emerging wines was selected for consumer trials. Red wine consumers (n = 116) liked all wine samples independent of their knowledge and wine behaviour. Similarity scores indicated that consumers found the most significant similarity between Shiraz and Montepulciano, and Cabernet-Sauvignon and Touriga Nacional wines. The expert and trained tasters also drew similar comparisons between Shiraz and Montepulciano, but also between Grenache and Nero d’Avola wines, yet not towards Cabernet-Sauvignon and Touriga Nacional wines. The findings support the consumer acceptance and perceived similarities between the sensory profile of Shiraz and Montepulciano and Nero d’Avola and Grenache varietal wines, highlighting the potential for producers to adopt these more drought-resistant varieties as alternatives in a warmer future.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134976008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending","authors":"Damian Espinase Nandorfy, Desireé Likos, Simone Lewin, Sheridan Barter, Stella Kassara, Shaoyang Wang, Allie Kulcsar, Patricia Williamson, Keren Bindon, Marlize Bekker, John Gledhill, Tracey Siebert, Robert A. Shellie, Russell Keast, Leigh Francis","doi":"10.20870/oeno-one.2023.57.3.7651","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7651","url":null,"abstract":"Proline has recently been found to direct several sensory attributes in red wine, including viscosity, fruit flavour and sweetness. We sought to investigate whether a red wine, deemed ‘flavour deficient’ by a producer, from a warm inland region could be improved by blending with a high proline wine from the same region, compared to a high colour and flavour wine, linking consumer acceptance with sensory properties and chemical composition. Three dry red wines (two Cabernet-Sauvignon wines from a warm region and one Lagrein wine from a cooler region) were blended in a constrained mixture design. Several blends were uncovered with improved sensory properties and consumer liking scores. Increased liking scores were related to heightened perceived Viscosity (unrelated to physical viscosity), Sweetness and Berry flavours, connected to proline-rich wines with small proportions of Lagrein. PLS-R models relating blend chemical composition, sensory properties and consumer acceptance associated Astringency and Bitterness to polyphenolics and organic acids and lower liking scores. Vegetal and Leather aromas in blends also reduced consumer acceptance and were related to the concentration of the thiols 3SH, 3SHA, PMT, 2FMT and MeSH, as well as guaiacol and isobutyl methoxypyrazine. Multiple blends successfully improved consumer acceptance of the ‘flavour deficient’ wine, particularly those with an increased proportion of the proline-rich wine. Non-linear effects resulting from blending were also assessed, with most variables modelled best by linear averaging. This study demonstrates the practical application of a design of experiment approach using sensory properties, proline and polyphenolic concentrations to guide wine blending and improve wine flavour and acceptability.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135790206","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Novel algorithms for high-resolution prediction of canopy evapotranspiration in grapevine","authors":"Matthew Jenkins, Autumn Mannsfeld, Shayla Nikzad, Jean-Jacques Lambert, Konrad Miller, Mark Burns, J. Mason Earles, David E. Block","doi":"10.20870/oeno-one.2023.57.3.7251","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7251","url":null,"abstract":"Developing low-cost technology for custom water delivery to individual or small groups of plants is a critical next step to advance precision irrigation. Current systems for estimating evapotranspiration (ET), or plant water use, work on the scale of a full vineyard (e.g., 3–5 acres) or the scale of a single vine, but at a cost that prohibits monitoring past a small number of representative vines. To develop and evaluate low-cost ET sensors for individual grapevines, we used three head-pruned Zinfandel vines in pots and placed them on load cells to collect continuous weights indicative of actual ET. We mounted research-grade sensors for humidity, temperature, and wind speed on each vine and saved data at 2-minute intervals during three growing seasons. We developed three models based on first principles (Convective Mass Transfer or Mass Balance approaches) or simple correlations to predict actual single-plant ET from these data. We present here the results of a multi-year trial at the UC-Davis RMI vineyard to illustrate the performance of each of the models for ET estimation. Relative model performance was assessed by comparing model predictions to ground truth data provided by measurements from load cells–including assessments of estimated instantaneous ET rate, estimated cumulative water use over a one-hour window surrounding solar noon, and estimated cumulative water use over a full 24-hour period. The three algorithms developed consistently performed well, with single vine ET rate predictions showing a strong linear relationship with ground truth (range in r2 over three seasons CMT r2 = 0.61–0.86; MB r2 = 0.07–0.91; EM r2 = 0.57–0.92). The MB approach, which includes two measurements of relative humidity and temperature, was the most variable, likely due to the impact of sensor placement. In all seasons, we also examined the trend in the plant scaling factor found in each model, deemed As, which, based on model theory, is a function of vine size. Taken together, these results suggest that high-resolution irrigation (HRI) models are a promising new method for ET estimation at the single plant level.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135386916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How soil and climate variability within a vineyard can affect the heterogeneity of grapevine vigour and production","authors":"Gustavo Pereyra, Anne Pellegrino, Milka Ferrer, Remi Gaudin","doi":"10.20870/oeno-one.2023.57.3.7498","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7498","url":null,"abstract":"This study aimed to determine how within-plot soil heterogeneity combined with yearly climate variability can promote the heterogeneity of vine growth at plot level, and which soil-climate parameters influence final yield and berry composition the most. An 8-year experiment was conducted on grapevine in two zones of a vineyard (1 ha) differentiated according to grapevine vigour as determined by NDVI: high vigour (HV) and low vigour (LV). The heterogeneity of the soil properties (depth, texture and composition), plant growth (shoots and roots) and plant production (yield components and berry composition) were determined at plot level. Compared to the LV zone, the HV zone was associated with deeper soils, higher soil water and nitrogen availability, CEC and montmorillonite/illite ratio. More extended root systems, higher vegetative growth and higher yield were observed in the HV zone compared to the LV zone. Drier and warmer vintages increased the difference in heterogeneity of vine growth and yield between the two zones. Berry composition (primary and secondary metabolites) also differed between HV and LV zones but seemed unconnected to vigour and mainly depended on soil-climate-plant interactions over the years. The heterogeneity of plant vigour within the vineyard mainly resulted from differences in root exploration, soil profile and composition (notably montmorillonite/illite ratio). The present study identified soil and crop factors that, depending on weather conditions, can be drivers for reducing the heterogeneity of plant development and improving productivity at vineyard level.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136308024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A mobile device to investigate the response of grapevine berries to heat stress","authors":"Kai Konstantin Heilemann Müller, Manfred Stoll, Marco Hofmann, Matthias Friedel","doi":"10.20870/oeno-one.2023.57.3.7216","DOIUrl":"https://doi.org/10.20870/oeno-one.2023.57.3.7216","url":null,"abstract":"Reproducibly comparing the heat stress response of grapevine berries from different cultivars in the field is often limited by weather conditions during the growing season. This work presents a mobile heating device capable of controlled heat-stress induction on grapevine berries. The heater consisted of six 150 W infrared lamps mounted in a profile frame. The heating power of the lamps could be set individually by a control unit consisting of a single board computer and six temperature sensors positioned as desired. The heat energy applied to individual berries within a cluster decreases by the squared distance to the heat source, enabling the establishment of temperature profiles within individual clusters. Infrared thermography of the fruit surface and measurements conducted with a thermocouple inserted at the epidermis level showed comparable temperatures. Berries treated with high temperatures were sampled according to their visual appearance (i.e., sunburn symptoms). Only symptomatic berries showed a significant increase in electrolyte leakage, indicating cell damage. In a field experiment, the induction of sunburn necrosis symptoms with the presented device was used to predict a Lethal Dose (LD50) for sunburn necrosis symptoms of the Vitis vinifera L. cultivars Bacchus and Silvaner. The LD50 of Bacchus, known as a heat-sensitive cultivar, was about 3.2 °C lower than that of Silvaner. The presented device offers possibilities for a wide range of applications and the induction of precise temperature dynamics in the context of heat stress on fleshy fruit.","PeriodicalId":19510,"journal":{"name":"OENO One","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135013988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}