Australian Journal of Grape and Wine Research最新文献

{"title":"Characterising spatio-temporal variation in fruit composition for improved winegrowing management in California Cabernet Sauvignon","authors":"B. Sams,&nbsp;R.G.V. Bramley,&nbsp;L. Sanchez,&nbsp;N.K. Dokoozlian,&nbsp;C.M. Ford,&nbsp;V. Pagay","doi":"10.1111/ajgw.12542","DOIUrl":"10.1111/ajgw.12542","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Spatial variability in yield and fruit composition in winegrape vineyards has been demonstrated, but few chemical compounds responsible for impacting wine composition have been analysed at a sample density high enough to compare with variability in remotely sensed imagery. The aims of this project were to evaluate spatial variability in grape composition at harvest in three seasons and to compare this with remotely sensed canopy vegetation data to assess its utility in underpinning targeted management.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>The composition of fruit samples were analysed to compare their spatial variability with aerial imagery products, the normalised difference vegetation index (NDVI) and the difference between canopy temperature from imagery (<i>T</i>_c) and ambient temperature from ground weather stations (<i>T</i>_a), (<i>T</i>_c − <i>T</i>_a). Zonal discrimination of fruit composition using <i>k-</i>means clusters generated from seasonal aerial imagery showed a difference as high as 2.7 kg/m in vine yield_, up to 0.3 mg/g anthocyanins and 1.2 pg/g carbon-6 alcohols and aldehydes (C6) with these ‘quality zones’ reflected by the imagery in some vineyards and/or seasons.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The NDVI and (<i>T</i>_c − <i>T</i>_a) data collected at multiple time points were correlated with several attributes of fruit composition evaluated at harvest, but most correlations peaked at veraison. They were also strongest in vineyards in which the spatial variation showed stronger spatial structure.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Spatial variations in berry chemistry followed similar patterns to those seen in aerial imagery of vineyards with structured vigour zones. Furthermore, as most of the spatial structure in the variation of fruit composition is dominated by flavanols, opportunities for reduced analytical costs in winery laboratories also arise.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 3","pages":"407-423"},"PeriodicalIF":2.8,"publicationDate":"2022-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12542","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42218189","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":"Research trends in the oenological and viticulture sectors","authors":"A. Cimini,&nbsp;M. Moresi","doi":"10.1111/ajgw.12546","DOIUrl":"10.1111/ajgw.12546","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>The purpose of this study was to analyse the trend of the scientific evolution of the oenological and viticulture sectors by accounting for the peer-reviewed articles written in the English language as retrieved from the Scopus database.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>The scientific research in both sectors was active in 2020 with 2000–2500 publications per year. Owing to their long tradition in wine production, Italy, Spain and France were the main publishing nations, even if other nations, such as the USA, China and Australia, started to be interested in wine production. In the oenological sector, the highest number of articles were published by researchers working in French and Spanish highly specialised institutions. Over the 1950–2020 period, the <i>Journal of Agricultural and Food Chemistry</i> has been the most cited. Over the last 5 years, other journals, such as <i>Food Chemistry</i>, <i>Molecules</i> and <i>Oeno One</i>, have gained reputation; furthermore, from the bibliographic map analysis the antioxidant activity of anthocyanidin and polyphenols has been the topic most studied, followed by the genetics of grapevine and yeast, and methods of analysis to determine volatile, nutritional and anti-nuisance compounds.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>In contrast to the beer sector, current wine research has probably taken for granted the negative implications of the consumption of wine on human health and has given rise to no market targets for low-alcohol or alcohol-free alternatives.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Despite the spreading of digital techniques in grapegrowing, the present wine technology appeared to be less receptive to the upcoming digital transformation of the food and beverage industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 3","pages":"475-491"},"PeriodicalIF":2.8,"publicationDate":"2022-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12546","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43457568","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":"Investigating the effects of elevated temperature on salinity tolerance traits in grapevine rootstocks using high-throughput phenotyping","authors":"J.D. Dunlevy,&nbsp;D.H. Blackmore,&nbsp;A. Betts,&nbsp;N. Jewell,&nbsp;C. Brien,&nbsp;B. Berger,&nbsp;R.R. Walker,&nbsp;E. J. Edwards,&nbsp;A.R. Walker","doi":"10.1111/ajgw.12549","DOIUrl":"10.1111/ajgw.12549","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Predicted impacts of climate change—increased temperature, decreased rainfall, and reduced water availability—are expected to increase irrigation-related salinity in Australia's major wine regions. Breeding of new abiotic stress-tolerant rootstocks will help to mitigate these effects on viticulture. Here, we investigated the impact of elevated temperature on key salt tolerance traits of two contrasting rootstocks and a population of experimental rootstock hybrids.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>A high-throughput facility was used to phenotype the rootstocks, K51-40, 140 Ruggeri and 68 K51-40 derived hybrids, all ungrafted, under factorial salinity and temperature treatments. Elevated temperature led to increased chloride concentration in the mature laminae of most genotypes, likely driven by increased transpiration, with large differences between genotypes in the extent of the temperature response. Genetic differences were also observed for the influence of temperature on laminae sodium accumulation. Growth rate response to salinity was variable between genotypes and was independent of laminae chloride and sodium accumulation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>High-throughput phenomics provides a promising tool to simultaneously assess new rootstock selections for ion exclusion and growth rate response under abiotic stresses.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Understanding the effect of temperature on salinity tolerance traits, and the development of novel screening tools, will help breed new rootstocks better suited to a hotter and drier future climate.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 2","pages":"276-291"},"PeriodicalIF":2.8,"publicationDate":"2022-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12549","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44531606","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":"Concentration of smoke marker compounds in non-smoke-exposed grapes and wine in Australia","authors":"A. Coulter,&nbsp;G. Baldock,&nbsp;M. Parker,&nbsp;Y. Hayasaka,&nbsp;I.L. Francis,&nbsp;M. Herderich","doi":"10.1111/ajgw.12543","DOIUrl":"10.1111/ajgw.12543","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>An elevated concentration of several volatile phenols and their glycosides in grapes and wines is associated with exposure of grapes to forest fire smoke. Interpretation of phenol compositional data from grapes or wines, however, is complicated by the fact that traces of these compounds can be detected in non-smoke-exposed samples. Hence, the concentration of smoke marker compounds was investigated with the aim of providing a reference data set to help determine smoke exposure.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Thirteen phenolic compounds were measured in non-smoke-exposed grape berries and unoaked wines made from 12 cultivars collected from multiple regions across Australia over four vintages. The grapes and wines contained a low concentration of several volatile phenols and their glycosides. These varied in concentration between cultivars but showed little variation between regions and vintages. The maximum concentration observed for any analyte was below 15 μg/kg in grapes and approximately 15 μg/L in wine.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The results for smoke marker compounds should be considered on a per-cultivar basis when determining smoke exposure. Interpretation of results for a potentially smoke-exposed sample can be achieved based on comparison with the 99th percentile values reported here. Use of the interpretation system described should be limited to determining smoke exposure and not smoke taint.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This study provides a comprehensive set of data that defines the upper limits of smoke marker compounds expected in Australian grapes and wines from non-smoke-exposed vineyards that can be used for determining the likelihood of smoke exposure.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 3","pages":"459-474"},"PeriodicalIF":2.8,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12543","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45964096","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":"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}