Australian Journal of Grape and Wine Research最新文献

{"title":"First characterisation of thiol precursors in Colombard and Gros Manseng: comparison of two cultivation practices","authors":"G. Dournes,&nbsp;A. Verbaere,&nbsp;F. Lopez,&nbsp;T. Dufourcq,&nbsp;J.-R. Mouret,&nbsp;A. Roland","doi":"10.1111/ajgw.12547","DOIUrl":"10.1111/ajgw.12547","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>The thiol aromatic potential of the grape cultivars, Colombard and Gros Manseng, from Côtes de Gascogne was characterised for the first time.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>We demonstrated that both cultivars contained a concentration of glutathionylated and cysteinylated precursors of 3-sulfanylhexan-1-ol up to 454 and 21 μg/kg, respectively, which makes them good cultivars for the production of wines rich in thiols. No precursors, however, of the 4-methyl-4-sulfanylpentan-2-one were detected. We then studied the impact of cultivation practices by comparing conventional and organic training systems on the biosynthesis of thiol precursors in grapes. We showed that the concentration of glutathionylated precursors of 3-sulfanylhexan-1-ol in Gros Manseng varied significantly according to the type of cultivation, whereas they remained unaffected in Colombard grapes. Organic Gros Manseng grapes (copper concentration of 466 ± 275 μg/kg) exhibited up to 30% loss of thiol precursors compared to that found in conventional grapes (copper concentration 199 ± 91 μg/kg).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The free copper concentration at harvest does not correlate with the decrease in thiol precursor concentration, leading to the conclusion that differences found between the management of the two vineyard practices are not simply related to copper but are a multifactorial phenomenon.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Colombard and Gros Manseng contain a high concentration of thiol-type aromatic compounds, the concentration of which can be modulated by agronomic practices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 3","pages":"492-499"},"PeriodicalIF":2.8,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12547","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42027689","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":"Impact of Botrytis cinerea-infected grapes on quality parameters of red wine made from withered grapes","authors":"J. Kelly,&nbsp;D. Inglis,&nbsp;L. Dowling,&nbsp;G. Pickering","doi":"10.1111/ajgw.12545","DOIUrl":"10.1111/ajgw.12545","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Modification of important odorants induced by <i>Botrytis cinerea</i> has been reported in dry red wine (Amarone) made from withered grapes, but the impact on wines produced in other regions remains to be elucidated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Cabernet Franc grapes from Ontario were dried to 28.0°Brix and fermented with either non-botrytised grapes or a combination of non-botrytised and botrytised grapes (10% infection). The metabolites, including volatile compounds, were analysed and sensory evaluation including consumer preference were assessed. Gluconic acid, glycerol and acetic acid were significantly higher in the <i>B. cinerea</i> wines. Differences in some ethyl esters, isoamyl acetate and hexanol were observed between the Control and botrytised wines. These wines were differentiated by only one sensory attribute. A consumer preference test (<i>n</i> = 153) comparing liking scores of wines from this study to wines previously made from withered grapes fermented with an autochthonous yeast showed no difference in preference.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Inclusion of 10% <i>B. cinerea</i> infection in wines vinified from withered Cabernet Franc grapes makes little chemical or sensory difference, suggesting culling at this infection rate may be unnecessary and does not negatively impact consumer liking.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Red wine made from withered grapes may tolerate 10% botrytised fruit without adversely affecting consumer liking.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 3","pages":"439-449"},"PeriodicalIF":2.8,"publicationDate":"2022-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12545","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"62837154","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":"Syrah and Grenache (Vitis vinifera) revealed different strategies to cope with high temperature","authors":"A.E. Gallo,&nbsp;J.E. Perez Peña,&nbsp;C.V. González,&nbsp;J.A. Prieto","doi":"10.1111/ajgw.12530","DOIUrl":"10.1111/ajgw.12530","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Global warming will threaten vineyard sustainability in warm and arid regions. Therefore, increasing water use efficiency (WUE) is essential for long-term viticulture sustainability. Nevertheless, studies concerning the response of stomata and WUE to temperature are scarce. We evaluated the effect of sustained warming on WUE and its components in cultivars with contrasting stomatal behaviour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>We applied a 1.1°C increase in field-grown, well-watered plants, during the growing season and compared them to Control plants. We measured net assimilation (<i>A</i>_<i>n</i>), transpiration rate (<i>E</i>), stomatal conductance (<i>g</i>_<i>s</i>), stomata density and length, intrinsic and yield WUE (<i>WUE</i>_<i>int</i> and <i>WUE</i>_<i>yield</i>). Gas exchange and <i>WUE</i>_<i>int</i> in response to heating were cultivar-dependent. Heated Grenache plants increased <i>A</i>_<i>n</i>, <i>g</i>_<i>s</i>, <i>E</i> and stomatal length but decreased <i>WUE</i>_<i>int</i>. In contrast, gas exchange and <i>WUE</i>_<i>int</i> were similar between heated Syrah and Control plants. Both cultivars decreased <i>WUE</i>_<i>yield</i> in response to heating.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>An increase in air temperature decreased <i>WUE</i>_<i>int</i> in Grenache, whereas Syrah could tolerate heating without modifying leaf functioning. We proposed these strategies to cope with heating as ‘avoiding’ for Grenache and ‘tolerant’ for Syrah in well-watered conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This research contributes to an understanding of the strategies to cope with high temperature of different cultivars, which should be considered to select better-adapted genotypes for the expected warmer conditions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 3","pages":"383-394"},"PeriodicalIF":2.8,"publicationDate":"2022-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12530","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"62837042","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":"Health Professionals' COVID-19 Vaccine Acceptance and Associated Factors in Tertiary Hospitals of South-West Ethiopia: A Multi-Center Cross- Sectional Study.","authors":"Bekele Boche, Oliyad Kebede, Mekonnen Damessa, Tadesse Gudeta, Diriba Wakjira","doi":"10.1177/00469580221083181","DOIUrl":"10.1177/00469580221083181","url":null,"abstract":"<p><strong>Background: </strong>Acceptance of the COVID-19 vaccine by health professionals highly influences the communities' decision to receive the vaccine, because health professionals are perceived to be a reliable source of health information. Hence, this study aimed at assessing COVID-19 vaccine acceptance and associated factors among health professionals in two tertiary hospitals in southwest Ethiopia.</p><p><strong>Methods: </strong>A cross-sectional study was conducted among 319 health professionals working in Jimma University Medical Center and Mizan-Tepi university teaching hospital, southwest Ethiopia, from June 30, 2021 to July 30, 2021. Data were collected by a structured self-administered questionnaire and analyzed by SPSS version 23. A multivariate logistic regression model was used to identify independent factors associated with health professionals' covid-19 vaccine acceptance. Variables with <i>P</i>-value < .25 on univariate analysis were candidates for multivariate logistic regression. Then, variables with <i>P</i>-value < .05 at 95% CI in multivariate logistics regression were considered statistically significant.</p><p><strong>Results: </strong>Of the total participants, 232 (72.73%) received COVID-19 vaccines. Among non-vaccinated health care professionals, 82 (94.3%) of them stated, worries about the safety and side effects of the vaccines, as the reason for non-acceptance. Factors such as, friends or families diagnosed with COVID-19 (AOR = .086; CI: 95%, .041-.18; P = .001), and attitudes and beliefs about COVID-19 and its vaccine (AOR = .129; CI: 95%, .037-.449; P = .001), were significantly associated with the acceptance of COVID-19 vaccine.</p><p><strong>Conclusion: </strong>More than one-fourth of health professionals who did not accept COVID-19 vaccines require immediate intervention through awareness creation on the safety and adverse effects of the vaccine by the government and other stakeholders. Otherwise, the community may in large reject the vaccine as they trust health professionals.</p>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"19 1","pages":"469580221083181"},"PeriodicalIF":1.7,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8919101/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84861464","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":"AJGWR 2021 Reviewers","authors":"","doi":"10.1111/ajgw.12537","DOIUrl":"https://doi.org/10.1111/ajgw.12537","url":null,"abstract":"&lt;p&gt;Abbaspour, Nazanin&lt;/p&gt;&lt;p&gt;Abbott, Lynette&lt;/p&gt;&lt;p&gt;Aleixandre, Jose Luis&lt;/p&gt;&lt;p&gt;Allegro, Gianluca&lt;/p&gt;&lt;p&gt;Antalick, Guillaume&lt;/p&gt;&lt;p&gt;Ayestarán, Belén&lt;/p&gt;&lt;p&gt;Baby, Tintu&lt;/p&gt;&lt;p&gt;Bacikieri, Roberto&lt;/p&gt;&lt;p&gt;Baleiras-Couto, M. Margarida&lt;/p&gt;&lt;p&gt;Ban, Yusuke&lt;/p&gt;&lt;p&gt;Basile, Boris&lt;/p&gt;&lt;p&gt;Benito, Santiago&lt;/p&gt;&lt;p&gt;Berli, Federico&lt;/p&gt;&lt;p&gt;Binati, Renato&lt;/p&gt;&lt;p&gt;Bondada, Bhaskar&lt;/p&gt;&lt;p&gt;Bonfante, Antonello&lt;/p&gt;&lt;p&gt;Boss, Paul&lt;/p&gt;&lt;p&gt;Bosso, Antonella&lt;/p&gt;&lt;p&gt;Brillante, Luca&lt;/p&gt;&lt;p&gt;Buesa, Ignacio&lt;/p&gt;&lt;p&gt;Buica, Astrid&lt;/p&gt;&lt;p&gt;Camarasa, Carole&lt;/p&gt;&lt;p&gt;Cappellin, Luca&lt;/p&gt;&lt;p&gt;Carr, B.&lt;/p&gt;&lt;p&gt;Casassa, Federico&lt;/p&gt;&lt;p&gt;Castellarin, Simone&lt;/p&gt;&lt;p&gt;Clark, Andrew&lt;/p&gt;&lt;p&gt;Clark, Matthew&lt;/p&gt;&lt;p&gt;Clingeleffer, Peter&lt;/p&gt;&lt;p&gt;Cluzet, Stéphanie&lt;/p&gt;&lt;p&gt;Collins, Cassandra&lt;/p&gt;&lt;p&gt;Collins, Thomas&lt;/p&gt;&lt;p&gt;Cook, Simon&lt;/p&gt;&lt;p&gt;Costantini, Laura&lt;/p&gt;&lt;p&gt;Dai, Zhanwu&lt;/p&gt;&lt;p&gt;David, Rakesh&lt;/p&gt;&lt;p&gt;De Lorenzis, Gabriella&lt;/p&gt;&lt;p&gt;Dellacassa, Eduardo&lt;/p&gt;&lt;p&gt;Delrot, Serge&lt;/p&gt;&lt;p&gt;Divol, Benoit&lt;/p&gt;&lt;p&gt;Dry, Peter&lt;/p&gt;&lt;p&gt;Dunlevy, Jake&lt;/p&gt;&lt;p&gt;Ebeler, Susan&lt;/p&gt;&lt;p&gt;Edwards, Everard&lt;/p&gt;&lt;p&gt;Eichmeier, Ales&lt;/p&gt;&lt;p&gt;Erten, Huseyin&lt;/p&gt;&lt;p&gt;Escalona, Jose&lt;/p&gt;&lt;p&gt;Escribano-Bailón, Maria Teresa&lt;/p&gt;&lt;p&gt;Esteve-Zarzoso, Braulio&lt;/p&gt;&lt;p&gt;Farquhar, Duncan&lt;/p&gt;&lt;p&gt;Ferlito, Filippo&lt;/p&gt;&lt;p&gt;Fernandez, Lucie&lt;/p&gt;&lt;p&gt;Fidelibus, Matthew&lt;/p&gt;&lt;p&gt;Fort, Kevin&lt;/p&gt;&lt;p&gt;Fracassetti, Daniela&lt;/p&gt;&lt;p&gt;Frioni, Tommaso&lt;/p&gt;&lt;p&gt;Galarneau, Erin&lt;/p&gt;&lt;p&gt;Gambetta, Joanna&lt;/p&gt;&lt;p&gt;Gambino, Giorgio&lt;/p&gt;&lt;p&gt;Gambuti, Angelita&lt;/p&gt;&lt;p&gt;Gatti, Matteo&lt;/p&gt;&lt;p&gt;Glen, Morag&lt;/p&gt;&lt;p&gt;Gomez-Talquenca, Sebastian&lt;/p&gt;&lt;p&gt;González-Arenzana, Lucía&lt;/p&gt;&lt;p&gt;Goodell, Barry&lt;/p&gt;&lt;p&gt;Goto-Yamamoto, Nami&lt;/p&gt;&lt;p&gt;Greer, Dennis&lt;/p&gt;&lt;p&gt;Griesser, Michaela&lt;/p&gt;&lt;p&gt;He, RongHai&lt;/p&gt;&lt;p&gt;Herrera, Jose Carlos&lt;/p&gt;&lt;p&gt;Hixson, Josh&lt;/p&gt;&lt;p&gt;Holb, Imre&lt;/p&gt;&lt;p&gt;Holzapfel, Bruno&lt;/p&gt;&lt;p&gt;Hunter, Jacobus&lt;/p&gt;&lt;p&gt;Ibáñez, Javier&lt;/p&gt;&lt;p&gt;Intrigliolo, Diego&lt;/p&gt;&lt;p&gt;Jamali, Hamid R.&lt;/p&gt;&lt;p&gt;James, Richard&lt;/p&gt;&lt;p&gt;Jones, Gregory&lt;/p&gt;&lt;p&gt;Jordão, António&lt;/p&gt;&lt;p&gt;Jourdes, Michael&lt;/p&gt;&lt;p&gt;Jove, Patricia&lt;/p&gt;&lt;p&gt;Keller, Markus&lt;/p&gt;&lt;p&gt;Kilmartin, Paul&lt;/p&gt;&lt;p&gt;Kotseridis, Yorgos&lt;/p&gt;&lt;p&gt;Koundouras, Stephanos&lt;/p&gt;&lt;p&gt;Kurtural, Sahap&lt;/p&gt;&lt;p&gt;Lagunas, Beatriz&lt;/p&gt;&lt;p&gt;Laurie, Felipe&lt;/p&gt;&lt;p&gt;Lisjak, Klemen&lt;/p&gt;&lt;p&gt;Londo, Jason&lt;/p&gt;&lt;p&gt;Lopes, Carlos&lt;/p&gt;&lt;p&gt;Marchal, Axel&lt;/p&gt;&lt;p&gt;Maury, Chantal&lt;/p&gt;&lt;p&gt;Mekoue, Julie&lt;/p&gt;&lt;p&gt;Mencarelli, Fabio&lt;/p&gt;&lt;p&gt;Meng, Jiang-Fei&lt;/p&gt;&lt;p&gt;Migicovsky, Zoe&lt;/p&gt;&lt;p&gt;Morales, Pilar&lt;/p&gt;&lt;p&gt;Mosedale, Jonathan&lt;/p&gt;&lt;p&gt;Moser, Claudio&lt;/p&gt;&lt;p&gt;Mugnai, Laura&lt;/p&gt;&lt;p&gt;Muhlack, Richard&lt;/p&gt;&lt;p&gt;Nickolaus, Patrick&lt;/p&gt;&lt;p&gt;Nikolantonaki, Maria&lt;/p&gt;&lt;p&gt;Nita, Mizuho&lt;/p&gt;&lt;p&gt;Nordestgaard, Simon&lt;/p&gt;&lt;p&gt;Nunes, Fernando&lt;/p&gt;&lt;p&gt;Osborne, James&lt;/p&gt;&lt;p&gt;Pagay, Vinay&lt;/p&gt;&lt;p&gt;Palmeri, Rosa&lt;/p&gt;&lt;p&gt;Pascal, Christine&lt;/p&gt;&lt;p&gt;Pascual, Inmaculada&lt;/p&gt;&lt;p&gt;Pathirana, Ranjith&lt;/p&gt;&lt;p&gt;Peppi, Cecilia&lt;/p&gt;&lt;p&gt;Petrie, Paul&lt;/p&gt;&lt;p&gt;Pinu, Farhana&lt;/p&gt;&lt;p&gt;Poni, Stefano&lt;/p&gt;&lt;p&gt;Pons, Alexandre&lt;/p&gt;&lt;p&gt;Priori, Simone&lt;/p&gt;&lt;p&gt;Rafols, Ismael&lt;/p&gt;&lt;p&gt;Ristic, Renata&lt;/p&gt;&lt;p&gt;Roberto, Sergio&lt;/p&gt;&lt;p&gt;Robinson, Anthony&lt;/p&gt;&lt;p&gt;Rodrigues, Herber&lt;/p&gt;&lt;p&gt;Rogiers, Suzy&lt;/p&gt;&lt;p&gt;Rombolà, Adamo Domenico&lt;/p&gt;&lt;p&gt;Ross, Carolyn&lt;/p&gt;&lt;p&gt;Rossi, Vittorio&lt;/p&gt;&lt;p&gt;Rossouw, Gerhard&lt;/p&gt;&lt;p&gt;Sabbatini, Paolo&lt;/p&gt;&lt;p&gt;Sáenz-Navajas, María-Pilar&lt;/p&gt;&lt;p&gt;Santos, J.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 1","pages":"2"},"PeriodicalIF":2.8,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12537","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137950435","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":"Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines","authors":"D. Espinase Nandorfy,&nbsp;T. Siebert,&nbsp;F. Watson,&nbsp;R. Keast,&nbsp;I.L. Francis","doi":"10.1111/ajgw.12540","DOIUrl":"10.1111/ajgw.12540","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>The sensory experience of wine aroma is challenging to study. Given the presence of numerous and trace level volatiles, the subtle aroma nuances involved, as well as the complexity of human odour processing, the contribution of individual compounds and mixtures can be difficult to determine. In white wines, the volatile compounds eliciting stone fruit aromas are not well understood.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Factorial designs were used with odorants added to model wine and assessed using sensory quantitative descriptive analysis. In model Viognier-like wines, several monoterpenes were confirmed to convey stone fruit attributes Apricot and Peach, which were strongly suppressed by aldehydes which imparted Cardboard<i>-</i>like odours. Importantly, lactones increased Apricot aroma when combined with the monoterpenes. For model unoaked Australian Chardonnay wine, sensory-directed screening followed by factorial studies showed that aliphatic ethyl esters, in particular ethyl octanoate, directed Peach aroma. Fatty acids were strong suppressors of the Peach attribute and gave Cheesy odours.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Apricot and peach aromas in Viognier and Chardonnay, although perceptually similar, were caused by different chemical compound families: grape-derived monoterpenes with lactones and yeast-derived fatty acid ethyl esters, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Having confirmed the compounds responsible for apricot and peach white wine aromas, there is potential to modify their concentration through established viticultural and winemaking practices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 3","pages":"424-438"},"PeriodicalIF":2.8,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12540","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44142612","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":"ASVO 2021 Awards for Excellence","authors":"","doi":"10.1111/ajgw.12538","DOIUrl":"10.1111/ajgw.12538","url":null,"abstract":"&lt;p&gt;The ASVO strives to promote the advancement of professional knowledge, professional skills and professional attitudes, in the fields of viticulture and oenology, in members of the Society. In 2012, the ASVO Awards for Excellence were established as a prestigious event to promote industry excellence, foster leadership and encourage innovation and sustainability in the Australian wine industry.&lt;/p&gt;&lt;p&gt;ASVO Award recipients are nominated by ASVO members, with the finalists decided by an ASVO Board appointed selection committees, comprised of individuals who themselves are distinguished in the fields of viticulture and oenology who demonstrate exceptional leadership ability and vision.&lt;/p&gt;&lt;p&gt;\u0000 &lt;/p&gt;&lt;p&gt;This award, established in 2018, is in honour of the late Dr Peter May who was the inaugural editor for the &lt;i&gt;Australian Journal of Grape and Wine Research&lt;/i&gt; (AJGWR) and is awarded to the author(s) of the most cited AJGWR paper published in the previous 5 years.&lt;/p&gt;&lt;p&gt;Dr Meg Whitener, from Bell's Brewery, Michigan, was honoured with this award in 2021. Dr Whitener's paper ‘Effect of non-&lt;i&gt;Saccharomyces&lt;/i&gt; yeasts on the volatile chemical profile of Shiraz wine’ doi.org/10.1111/ajgw.12269, was published in the AJGWR in 2017. The paper reports the results of an investigation into the impact that the non-&lt;i&gt;Saccharomyces&lt;/i&gt; yeasts in sequential inoculation with &lt;i&gt;Saccharomyces cerevisiae&lt;/i&gt;, had on the volatile chemical profile of Shiraz wine.&lt;/p&gt;&lt;p&gt;This award honours an outstanding author(s) of a paper published in the AJGWR in the previous 12 months where the potential application of the research on viticultural practices is deemed by an industry/science-based panel to have the most impact.&lt;/p&gt;&lt;p&gt;The 2021 Viticulture Paper of the Year was awarded to Dr Marcos Bonada, from the Department of Primary Industries and Regions, South Australian Research and Development Institute (PIRSA-SARDI), and was titled: ‘Impact of low rainfall during dormancy on vine productivity and development’ doi.org/10.1111/ajgw.12445.&lt;/p&gt;&lt;p&gt;This award honours an outstanding author(s) of a paper published in the AJGWR in the previous 12 months where the potential application of the research on winemaking practices is deemed by an industry/science-based panel to have the most impact.&lt;/p&gt;&lt;p&gt;The 2021 Oenology paper of the year was awarded to Dr Martin Moran, from Mordrelle Wines, for the paper ‘Impact of late pruning and elevated ambient temperature on Shiraz wine chemical and sensory attributes’ doi.org/10.1111/ajgw.12470.&lt;/p&gt;&lt;p&gt;These awards honour an outstanding winemaker and viticulturist who demonstrates a broad positive contribution to the Australian wine industry and/or community, improvement from standard practice in their field through adoption of innovative practices, technologies or standards and contributes positively to the culture of their organisation and the broader wine industry in either a regional, state or national capacity. The nominees' activities","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 1","pages":"3-5"},"PeriodicalIF":2.8,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12538","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44551205","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":"2021 Fellows of the Society","authors":"","doi":"10.1111/ajgw.12539","DOIUrl":"10.1111/ajgw.12539","url":null,"abstract":"&lt;p&gt;The Board of the Australian Society of Viticulture and Oenology (ASVO) elects Fellows from members who have made a particularly outstanding and meritorious contribution to the grape and wine industry. The criteria for this award include making a major contribution in an industry, scientific, educational or society role and having been a Member of the Society for at least 10 years. A list of ASVO Fellows can be found at https://www.asvo.com.au/asvo-fellows-society.&lt;/p&gt;&lt;p&gt;Sue joined Wynns Coonawarra Estate in 1993. Five years later, she became the winery's first female chief winemaker. Sue worked closely with viticulturist Allen Jenkins to rejuvenate the old vines and reconstruct the vineyards, heralding a new era for Wynns and the entire Coonawarra region. Sue and her team are continuing to adopt more sustainable viticulture methods, including better soil moisture management and maintaining a stronger focus on vine health. Sue has contributed to the research, development and assessment of new clones and rootstocks for the next generation of Cabernet Sauvignon in Coonawarra since 2004—starting with 50 vintages of Wynns Black Label Cabernet. This sample set has provided an unparalleled insight into tannin evolution for Australian wine. Sue was also involved in a subsequent AWRI project on berry sorter/grader installation to verify the benefits of vision technology for top-level fruit sorting.&lt;/p&gt;&lt;p&gt;Sue was a Committee member (10 years), Chair (4 years) and Chief Judge of the Royal Adelaide Wine Show. She was pivotal to the development of Provenance classes (initiated at the Adelaide wine show during Sue's chairmanship). Sue has judged at many regional, capital city and international wine shows, mentoring associate judges, providing feedback to committees and judging collaboratively with her peers. She has been involved in the Australian Cabernet Symposium, including hosting it in Coonawarra three times. Sue has enthusiastically provided data, opinion and wine to researchers, panel leaders and suppliers to participate in the Australian Wine Industry Technical Conference. Sue was President of Coonawarra Vignerons immediately before the merging of the Vignerons and Grape Grower Associations. This was a time requiring high-level leadership, influencing and changing negotiation skills. Sue is a current member of the Limestone Coast Grape and Wine Council in an independent community nominated board position.&lt;/p&gt;&lt;p&gt;Sue's regular mentorship of young winemakers and generosity to the broader wine community in both an informal and formal manner is commendable, both at Wynns and many other wineries across Australia and the world. Sue takes school careers tours and volunteers her time with school winemaking projects at Penola High, Urrbrae Agricultural and Casterton Area School.&lt;/p&gt;&lt;p&gt;Sue commenced her career as a Viticultural Technical Officer working for Penfolds on defining attributes of high-quality Shiraz fruit. She has kept very close links to viticultu","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 1","pages":"6-7"},"PeriodicalIF":2.8,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12539","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46838431","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":"Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method","authors":"P. Pons-Mercadé,&nbsp;P. Giménez,&nbsp;G. Vilomara,&nbsp;M. Conde,&nbsp;A. Cantos,&nbsp;N. Rozès,&nbsp;S. Ferrer,&nbsp;J.M. Canals,&nbsp;F. Zamora","doi":"10.1111/ajgw.12534","DOIUrl":"10.1111/ajgw.12534","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Yeast autolysis is a key step in the production of sparkling wines using the traditional method and a source of polysaccharides, mannoproteins and proteins. The evidence, however, of the enrichment of these macromolecules during ageing is not evident in the literature. In this study, autolysis of yeast lees in sparkling wines (Cava) was monitored over nine consecutive vintages.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>The concentration of polysaccharides and proteins did not clearly increase over time, probably because these macromolecules are simultaneously released from lees and removed by other processes. In a new approach, the autolytic process was reproduced, and involved recovering the lees and maintaining them in a model wine solution for 1 year. The lees released polysaccharides and proteins, but only a small proportion of that found in the sparkling wines, especially in younger wines.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This study confirmed that yeast enrich sparkling wines in key macromolecules but in low proportion in comparison with the usual concentration present in sparkling wine. This aspect should be considered by wineries that aim to achieve autolysis attributes, since the majority of sparkling wines are commercialised after short periods of ageing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This study determined for the first time the true contribution of yeast autolysis to the total polysaccharide and protein concentration of sparkling wines from nine consecutive vintages.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 3","pages":"347-357"},"PeriodicalIF":2.8,"publicationDate":"2021-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12534","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41697168","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":"Rootstock effects on growth and fruit composition of low-yielding winegrape cultivars grown in a hot Australian climate","authors":"P.R. Clingeleffer,&nbsp;G.H. Kerridge,&nbsp;E.H. Rühl","doi":"10.1111/ajgw.12533","DOIUrl":"10.1111/ajgw.12533","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>The use of rootstocks to enhance the performance of low-yielding wine cultivars grown under hot irrigated conditions was studied.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Field performance and grape composition of low-vigour cultivars (Chasselas, Egiodola, Ehrenfelser, Gamay, Perdea, Reichensteiner and Roussanne) grown as own roots or grafted on rootstocks (1103 Paulsen, Dog Ridge, Ramsey, Schwarzmann and SO4) were assessed over three seasons. Across all cultivars, yield of own roots, SO4 and Schwarzmann was similar. Ramsey and 1103 Paulsen produced a higher yield without a major effect on juice composition. Dog Ridge produced excessive vigour and poor grape composition. Across the scion–rootstock combinations, high vine vigour, yield and berry mass were associated with high juice pH, K⁺ and malic acid and low tartaric acid. Rootstock effects on juice K⁺, tartaric and malic acid were stable and independent of the scion cultivar.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The performance of low-vigour cultivars was enhanced by grafting on 1103 Paulsen and Ramsey. ‘Scion conferred root vigour’ was found under field conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>The genetic diversity of cultivars available for wine production can be broadened by adoption of rootstocks for low-vigour cultivars. Rootstock selection requires knowledge of inherent scion vigour and conferred rootstock vigour.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 2","pages":"242-254"},"PeriodicalIF":2.8,"publicationDate":"2021-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12533","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43946116","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}