Australian Journal of Grape and Wine Research最新文献

{"title":"Correction to “Effectiveness of Different Bud Forcing Treatments to Achieve Double Cropping in Cabernet Sauvignon Grapevines Grown in South Australia”","authors":"","doi":"10.1155/ajgw/9769838","DOIUrl":"https://doi.org/10.1155/ajgw/9769838","url":null,"abstract":"<p>F. Del Zozzo, C. Collins, C. Ford, et al., “Effectiveness of Different Bud Forcing Treatments to Achieve Double Cropping in Cabernet Sauvignon Grapevines Grown in South Australia,” <i>Australian Journal of Grape and Wine Research</i>, 2025, 9997675, https://doi.org/10.1155/ajgw/9997675.</p><p>The correct tables are shown below:</p><p>We apologize for these errors.</p>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2026 1","pages":""},"PeriodicalIF":2.2,"publicationDate":"2026-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/ajgw/9769838","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147686245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Potassium Availability on Growth, Leaf Nutrient Contents, Yield, and Fruit Quality of Table Grapes","authors":"Gastone Tanga,&nbsp;Patrick Mdemba,&nbsp;Noemi Tel-Zur,&nbsp;Uri Yermiyahu,&nbsp;Noam Reshef,&nbsp;Amnon Lichter,&nbsp;Yonatan Ron,&nbsp;Arnon Dag","doi":"10.1155/ajgw/3165171","DOIUrl":"https://doi.org/10.1155/ajgw/3165171","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Potassium (K) fertilization is vital for grapevine growth and development, as well as for the quality and yield of grape berries. However, conducting experimental field studies to learn about the nutritional demand for K in table grapes can be challenging due to significant K storage in the soil. We examined the effects of various K application levels on two table grape cultivars: the early-bearing green “Early Sweet,” and the late-bearing red “Crimson,” for three consecutive seasons.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Grapevines were grown in 500-L lysimeters filled with perlite and subjected to three K-fertigation treatments (15, 40, and 72 mg L⁻¹ K). The lowest K level resulted in improved K-use efficiency (&gt; 80%) in both cultivars across the three seasons. However, this efficiency came at the cost of reduced vegetative growth, reflected by reduced leaf area index, and decreased pruning weight in “Early Sweet.” Stomatal conductance also declined under low K supply toward the end of the summer, underscoring this mineral’s (elemental nutrient’s) role in stomatal regulation. Together, these resulted in reduced daily water consumption. Low K supply resulted in lower fruit juice pH in the 2022 and 2023 seasons in “Crimson.” Conversely, elevated K levels in 2023 and 2024 suppressed sugar accumulation in developing berries of both cultivars.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Varying K fertilizer levels significantly affected vegetative growth, physiological processes, and berry sugar content of early- and late-bearing table grape cultivars.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Optimization of K levels is essential for promoting growth, nutrient uptake, yield, and fruit quality in table grapes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2026 1","pages":""},"PeriodicalIF":2.2,"publicationDate":"2026-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/ajgw/3165171","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147686997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mapping Vitis vinifera L. Leaf Area Index Using Side-View Imagery Continuously Captured by a Smartphone","authors":"Annie Xu Wang,&nbsp;Mark A. Whitty,&nbsp;Julie Tang,&nbsp;Marcos Bonada,&nbsp;Paul R. Petrie","doi":"10.1155/ajgw/4187566","DOIUrl":"https://doi.org/10.1155/ajgw/4187566","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Leaf area index (LAI) is an important parameter to support vineyard management decisions. However, the common indirect methods for LAI measurement using imagery pose significant challenges, including over-estimation, impracticality in block-level LAI mapping, and interaction with non target foliage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>This study proposes a method to map the LAI based on side-view imagery collected continuously by mounting a smartphone on a farm vehicle. The proposed method first estimated the absolute leaf area (LA) for the trunk-to-trunk area of each vine based on the Beer–Lambert law and then calculated the LAI by dividing this by the ground surface area. The LAI estimation from the side view was evaluated against the LAI from the traditional bottom–up view imagery and the direct destructive LAI measurements. Data were collected at four different dates during the season from a vineyard in Australia. Results showed a near 1-to-1 relationship between the proposed LAI method and the direct LAI measurements with a mean absolute error (MAE) of 0.2, whereas the traditional bottom–up view imagery showed an overestimation error with a MAE of 0.4, suggesting a need to introduce a calibration procedure specific for the vineyard. The <i>R</i>² value of the proposed LAI method and LAI from a destructive assessment ranged from 0.75 to 0.94.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The proposed LAI method demonstrates the capability to robustly and continuously map the vine-level LAI for the whole block easily and efficiently.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This method offers an easy and inexpensive option for vineyard managers to use maps of LAI to support informed decision making.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2026 1","pages":""},"PeriodicalIF":2.2,"publicationDate":"2026-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/ajgw/4187566","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147585075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Long-Term Industrial-Scale Study on Regulated Deficit Irrigation′s Effect on Flavonoid and Volatile Composition in Cabernet Sauvignon (Vitis Vinifera L.) Grapes","authors":"Sebastián Vargas,&nbsp;Samuel Ortega-Farías,&nbsp;V. Felipe Laurie","doi":"10.1155/ajgw/7730584","DOIUrl":"https://doi.org/10.1155/ajgw/7730584","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Climate change and reduced precipitation pose significant challenges for the wine industry, particularly in vulnerable regions, where it is essential to incorporate irrigation management tools. Regulated deficit irrigation (RDI) is a step forward in that direction. Still, its adoption in Chile has been slow, partly due to inconsistent results regarding its impact on grape composition, a product of low experimental scalability, and, in general, highly variable applied water and vine stress due to the lack of actual evapotranspiration (ETa) assessment on study sites. This study aimed to understand the impact of RDI on yield, vine balance, and grape volatile and nonvolatile composition in an industrial-scale 5-year trial using precise ETa-based irrigation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>A five-year experiment with three RDI regimes and a control was conducted in Maule Valley, Chile. Different portions of ETa from pea size to harvest were replenished as follows: 100% ETa (control), 70% ETa, 50%–100% ETa, and 35%–100% ETa (50 or 35% ETa before <i>veraison</i> and 100% ETa after). The experiment covered 4.54 ha, including a 1.2 ha control treatment in which a flux tower was installed to assess ETa. Midday stem water potential, yield components, and grape volatile and phenolic composition were measured. RDI reduced yield, mainly due to lower cluster weight as a result of smaller and fewer berries. Concentration on a fresh-weight basis of total anthocyanin, tri-hydroxylated anthocyanins, tannins, and specific flavonols, including quercetin, myricetin, and syringetin glycosides, was higher in the two most water-restrictive RDI treatments, while total soluble solids and acidity were lower. Also, the same treatments showed increases in positive aromas, including α-terpineol, β-damascenone, linalool, and nerol, as well as possibly undesired aromas such as IBMP and hexenal. While some metabolites indeed increased their per-berry content, suggesting an upregulation of metabolism, most of the observed increments were simply driven by berry size reduction.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Overall, most of the changes caused by RDI are positive in terms of grape quality, with higher color and aroma concentrations. To achieve most of the positive effects, RDI needs to reach at least 50% of the ETa, particularly from pea size to <i>veraison</i>.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2026 1","pages":""},"PeriodicalIF":2.2,"publicationDate":"2026-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/ajgw/7730584","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147585277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative Analysis of Phenolic Accumulation Throughout Maturation in Five New White Wine Grape Varieties Under Temperate Monsoon Climate Conditions in Yantai","authors":"Dan Wang,&nbsp;Yu-ting Fan,&nbsp;Ya-jing Liu,&nbsp;Wen-rui Wang,&nbsp;Ke-qin Chen,&nbsp;Qiu-ling Zheng,&nbsp;Bao-chun Zhang,&nbsp;Ke-kun Zhang,&nbsp;Yu-lin Fang","doi":"10.1155/ajgw/2033953","DOIUrl":"https://doi.org/10.1155/ajgw/2033953","url":null,"abstract":"<p>While phenolics determine wine’s sensory and functional properties, white grape varieties remain less studied than red grape varieties in terms of phenolic profiling. Five white grape varieties and Chardonnay (control) were analyzed from veraison to bottling for phenolics and physicochemical properties to identify suitable cultivars for temperate monsoon climate conditions. The berries of M1 had a relatively low sugar content (181.6–192.3 g/L in 2022; 160.1–165.4 g/L in 2023), making them suitable for the production of low-alcohol wine. The berries of L1 and R3 showed the most desirable sugar-to-acid balance (29.85–33.86 in L1; 30.38–34.96 in R3) for winemaking in 2022, while Chardonnay (CK) exhibited the optimal ratio (31.13–33.27) in 2023. The wine made from R3 was characterized by high acidity. During the 2 years, phenolic content in the skins of all six varieties generally decreased during their growth and development, reaching the lowest value at harvest time. The content of phenolic substances in the berries and wines of L1 was significantly higher than that of other varieties. R2 berries contained the highest resveratrol content (&gt; 95 μg/g, DW) among all cultivars. R1 berries contained a relatively high content of kaempferol (&gt; 34 μg/g, DW). The specific enrichment of these monomeric phenols marks varietal differences in antioxidant capacity and reveals inherent photoprotection mechanisms, which provides a foundation for targeted breeding and healthy wine development. Taken together, the new white grape varieties exhibited distinct phenolic profiles and physicochemical characteristics, expanding viticultural options for Yantai and similar regions.</p>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2026 1","pages":""},"PeriodicalIF":2.2,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/ajgw/2033953","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147579778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Retrotransposon-Mediated Duplication of SSU1 in High SO2-Tolerant Brettanomyces bruxellensis Winery Isolates","authors":"Cristobal A. Onetto,&nbsp;Joseph J. Rossi,&nbsp;Antonio G. Cordente,&nbsp;Steven Van Den Heuvel,&nbsp;Anthony R. Borneman","doi":"10.1155/ajgw/8268547","DOIUrl":"https://doi.org/10.1155/ajgw/8268547","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p><i>Brettanomyces bruxellensis</i> is an industrially relevant yeast and a major spoilage organism in wine, where tolerance to sulphur dioxide (<i>S</i><i>O</i>₂), the primary preservative used for its control, varies among strains. Although laboratory evolution experiments have shown that polyploid <i>B. bruxellensis</i> can rapidly acquire increased <i>S</i><i>O</i>₂ tolerance through genomic variation and <i>SSU1</i> duplication, it remains unclear whether similar genetic adaptations drive <i>S</i><i>O</i>₂ tolerance in winery populations. To address this question, <i>B. bruxellensis</i> strains were isolated from wineries across Australia and subjected to phenotypic characterisation of <i>S</i><i>O</i>₂ tolerance and detailed genomic analyses to investigate the genetic basis of <i>S</i><i>O</i>₂ tolerance in industry isolates.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Twenty-six isolates from Australian wineries were phenotypically characterised and sequenced using long-read technology. Isolates showed a wide range of <i>S</i><i>O</i>₂ tolerance that correlated with phylogenetic clade and ploidy. Haplotype phasing of <i>SSU1</i>, a sulphite efflux pump linked to <i>S</i><i>O</i>₂ tolerance, identified nine distinct haplotypes, including the previously described high-tolerance H1 allele. Highly tolerant strains carried duplications of H1, frequently associated with retrotransposon insertions and chromosomal rearrangements at the <i>SSU1</i> locus. Comparative analyses with laboratory-evolved strains confirmed that retrotransposons facilitated the acquisition of additional <i>SSU1</i> copies.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Structural variation at the <i>SSU1</i> locus, particularly duplication of the high-tolerance H1 haplotype, is associated with increased <i>S</i><i>O</i>₂ tolerance in winery isolates of <i>B</i>. <i>bruxellensis</i>. The similarities between industry strains and laboratory-evolved strains suggest that comparable adaptive mechanisms operate in winery environments. These results improve our understanding of how this spoilage yeast evolves sulphite tolerance and persists in wineries.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2026 1","pages":""},"PeriodicalIF":2.2,"publicationDate":"2026-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/ajgw/8268547","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147585301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Predicting Key Grapevine Phenological Stages in Eastern Canada: Insights From 15 Years of Field Observational Data","authors":"Odile Carisse,&nbsp;Jérôme Champagne,&nbsp;Félix Martel,&nbsp;Jean-Francois Péloquin,&nbsp;Mamadou Lamine Fall","doi":"10.1155/ajgw/7186254","DOIUrl":"https://doi.org/10.1155/ajgw/7186254","url":null,"abstract":"<p>The study aimed to develop predictive models for key grapevine phenological stages in northern climates using 15 years of field observations. The research focused on major cultivars grown in eastern Canada (Frontenac, Marquette, Seyval, and Vidal), where viticulture is expanding. Key phenological stages were grouped into six categories, and their distribution as a function of weather-based explanatory variables was modeled using multinomial logistic regression. Temperature- and humidity-related variables were evaluated based on the percent correct classification of the six categories. There were the categories: 1 (BBCH 5–9); 2 (BBCH 51–53); 3 (BBCH 57–61); 4 (BBCH 71–76); 5 (BBCH 81–83); and 6 (BBCH 88–91). Overall, the best explanatory variables were the degree days in either Tb = 0°C or Tb = 10°C. Adding humidity-related variables did not significantly improve model accuracy. The final models resulted in a percent correct classification of all six phenological stage categories of 90.1%, 91.4%, 89.2%, 88.2%, 87.4%, and 88.4% for the Frontenac, Marquette, Seyval, and Vidal cultivars; other cultivars; and all cultivars, respectively. The resulting models provide probability curves for each phenological stage category, allowing for prediction of stage onset and duration. We explored a different approach to modeling phenological stages in our study. Our goal was to develop single models that can predict when multiple stages are reached. These models are intended for integration into decision support tools for managing grapevine diseases, optimizing canopy management, and harvest timing.</p>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2026 1","pages":""},"PeriodicalIF":2.2,"publicationDate":"2026-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/ajgw/7186254","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147567527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"TiO2-Coated Glass Spheres as an Advanced Material for Wine Protein Stabilisation","authors":"Marina Serantoni,&nbsp;Ilaria Zanoni,&nbsp;Mauro Mazzocchi,&nbsp;Carlo Baldisserri,&nbsp;Giuseppina Paola Parpinello,&nbsp;Andrea Versari,&nbsp;Arianna Ricci,&nbsp;Antoni Szumny,&nbsp;Anna Luisa Costa","doi":"10.1155/ajgw/3363553","DOIUrl":"https://doi.org/10.1155/ajgw/3363553","url":null,"abstract":"<p>Wine protein stabilisation, i.e., the removal of pathogenesis-related proteins (PRPs), is a step in the white wine fining process. Winemakers use bentonite for this purpose. However, its use has drawbacks due to the production of voluminous waste, wine loss during racking, and decrease in wine quality due to the adsorption of colour components and aroma. New materials for stabilising wine proteins are the object of this study. In this context, an engineered production process for TiO₂-coated glass spheres and a use protocol were developed as an alternative to bentonite treatment, providing relevant information for process scalability. This paper describes the wine protein adsorption capability of a patent-based, innovative material consisting of thin layers of TiO₂ nanoparticles supported on food-grade glass spheres, to be used for the protein stabilisation of wine in a flow process. Protein removal was assessed by the heat test and Pierce’s test on unstable wines. As a safety-related criterion, the amount of TiO₂ released during use was quantified by ICP–OES. The possibility of regenerating the material during use and recycling it at the end of life was also investigated, together with a preliminary cost assessment. Overall, the proposed solution follows a “safe and sustainable by design” (SSbD) approach, matching functionality (selectivity for proteins and heavy metals), safety, cost and recyclability criteria.</p>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2026 1","pages":""},"PeriodicalIF":2.2,"publicationDate":"2026-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/ajgw/3363553","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147566428","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Basal Leaf Removal and Cluster Thinning on Monoterpene Accumulation and the Expression of Terpene Biosynthesis Genes in Ripening Moscato Bianco Grape Berries","authors":"Eleonora Littarru,&nbsp;Margherita Modesti,&nbsp;Giacomo Palai,&nbsp;Guido Bezzo,&nbsp;Giovanna Maggiorotto,&nbsp;Monica Ribaldone,&nbsp;Stefania Garberoglio,&nbsp;Daniele Eberle,&nbsp;Pietro Tonutti,&nbsp;Stefano Brizzolara","doi":"10.1155/ajgw/9303021","DOIUrl":"https://doi.org/10.1155/ajgw/9303021","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Monoterpenes are key contributors to the aromatic profile of Moscato Bianco grapes and wines. In recent years, producers in the Asti DOCG area (northwestern Italy) have reported a decline in grape aromatic intensity. This study aimed to evaluate whether canopy management practices, basal leaf removal and cluster thinning, can modify bunch-zone microclimate and influence monoterpene biosynthesis and accumulation in Moscato Bianco berries.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Field trials were conducted over two growing seasons in two vineyards located at different altitudes: Arione (higher altitude) and Vignaioli (lower altitude). Three treatments were applied: (a) basal leaf removal at post-berry set (BBCH 71–73), (b) basal leaf removal at veraison (BBCH 81–85) and (c) cluster thinning at veraison (BBCH 81–85). Grapes were collected at two ripening stages corresponding to commercial harvests for <i>Asti spumante</i> (T1) and <i>Moscato d’Asti</i> (T2). Pulp and skin tissues were analysed separately for free and bound monoterpenes using GC-MS, and the expression of terpene biosynthesis genes was assessed via RT-qPCR. Microclimatic conditions around clusters were monitored using sensors recording temperature and light intensity data. Leaf removal significantly altered bunch-zone irradiation, with moderate effects on temperature. Terpene synthase (TPS) gene expression showed important treatment-dependent fluctuation. <i>VvTER</i> expression was significantly reduced at T2 across vineyards and tissues. In Vignaioli, basal leaf removal and cluster thinning at veraison significantly increased monoterpene accumulation, especially at T2 and most strongly in the glycosylated fraction. In Arione, treatment effects were less pronounced at T1 and showed limited benefits at T2.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Cluster thinning and basal leaf removal at veraison may help preserve the characteristic aromatic profile of Moscato Bianco grapes under variable and changing climatic conditions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2026 1","pages":""},"PeriodicalIF":2.2,"publicationDate":"2026-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/ajgw/9303021","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146217015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Amelioration of Smoke-Tainted Wine Using Spinning Cone Column Distillation and Activated Carbon","authors":"Ysadora Mirabelli-Montan,&nbsp;Julie A. Culbert,&nbsp;Renata Ristic,&nbsp;Russell P. Desmond,&nbsp;John A. Gledhill,&nbsp;Ambre Mas,&nbsp;Mango Parker,&nbsp;David W. Jeffery,&nbsp;Kerry L. Wilkinson","doi":"10.1155/ajgw/4139450","DOIUrl":"https://doi.org/10.1155/ajgw/4139450","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Rising global temperatures exacerbate the risk of vineyard exposure to smoke from bushfires, which can lead to smoky characters in finished wine known as ‘smoke taint’. This study aimed to use spinning cone column (SCC) distillation in combination with activated carbon (AC) addition to remedy smoke-tainted wines.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>SCC distillation (at a low ‘strip’ rate) was employed as a pretreatment, fractionating smoke-tainted wines into a desirable aroma and flavour fraction captured as ‘condensate’ and ‘stripped wine’, which was subsequently treated with AC. Treated stripped wine and condensate were recombined, resulting in wines with improved sensory profiles compared with the direct addition of AC to smoke-tainted wines without SCC distillation. Compositional analysis revealed that AC treatment achieved comparable removal of smoke taint compounds from smoke-tainted wine and stripped wine fractions, whereas sensory analysis indicated the addition of condensate to AC-treated stripped wine restored aroma and flavour attributes, enhancing fruit expression.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Research findings demonstrate the efficacy of combining SCC distillation with AC treatment to remediate smoke-tainted wine.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Smoke taint continues to threaten the economic viability of commercial grape and wine production. This study proposes an innovative solution to mitigating the compositional and sensory impacts of vineyard smoke exposure.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2026 1","pages":""},"PeriodicalIF":2.2,"publicationDate":"2026-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/ajgw/4139450","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146216895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}