Australian Journal of Grape and Wine Research最新文献

{"title":"The Influences of Rootstock on the Performance of Pinot Noir (Vitis vinifera L.): Berry and Wine Composition","authors":"Yipeng Chen, Zijian Liang, Mark Krstic, Peter Clingeleffer, Kate Howell, Deli Chen, Pangzhen Zhang","doi":"10.1155/2024/7586202","DOIUrl":"https://doi.org/10.1155/2024/7586202","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. Rootstocks are widely used in the viticulture industry to manage biotic stress, particularly the infestation of phylloxera, and to improve tolerance to abiotic stress. Grafting grapevines to rootstocks affects the berry quality and may influence the wine composition. This project investigated the impacts of 14 different rootstocks on the berry and wine chemical properties, phenolic profile, and volatile profile of grafted <i>Vitis vinifera</i> L. cv Pinot noir MV6. <i>Methods and Results</i>. This study was conducted at a commercial vineyard located in Mornington Peninsula, Victoria, Australia. The scions of <i>V</i>. <i>vinifera</i> L. cv Pinot noir clone MV6 were grafted onto 14 rootstocks, including 101-14 Millardet et de Grasset (101-14 Mgt), 1103 Paulsen, Selection Oppenheim (SO4), 110 Richter, Schwarzmann, 5C Teleki, 3309 Couderc (3309C), Merbein 5489, Merbein 6262, Merbein 5512, C20, C29, C113, and C114, with own-rooted vines acting as the control group. Berries were collected at harvest in the 2020 and 2021 vintages for small-scale winemaking. The pH, titratable acidity, phenolic content, and antioxidant activity of both the berries and wine were measured using conventional chemical analysis. The phenolic composition of the wine over the two vintages was identified and quantified by high-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry (HPLC-QTOF-MS/MS) and HPLC with diode-array detection (HPLC-DAD). The volatile composition was measured by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Grafting Pinot noir onto 3309C caused a reduction in the berry and wine pH without affecting the titratable acid. Several rootstocks, such as 1103 Paulsen, SO4, Schwarzmann, and 5C Teleki, reduced the total phenolic content (TPC) in both the berries and wine of Pinot noir. Conversely, Merbein 5489 increased the berry and wine TPC by 15% and 63%, respectively, compared to ungrafted Pinot noir MV6. A similar tendency was also found in the condensed tannin content (CTC), where Merbein 5489 increased the berry and wine CTC by 35% and 112%, respectively, compared to ungrafted vines. Several rootstocks, such as 3309C and Merbein 6262, increased the wine anthocyanin content (especially malvidin 3-O-glucoside), which may contribute to enhanced colour intensity. The concentrations of several ethyl ester compounds in wine responsible for the fruity aroma, including ethyl hexanoate, ethyl octanoate, and ethyl butanoate, were significantly higher in scions grafted to Schwarzmann, 3309C, Merbein 5489, and C29, compared to scions grafted to 101-14 Mgt, 1103 Paulsen, and ungrafted vines. This suggests that rootstock plays an important role in altering the texture and flavour of Pinot noir wine. <i>Conclusions</i>. Grafting Pinot noir to any rootstock in this study caused changes in the phenolic and volatile content ","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7586202","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142100366","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":"A Comparative Study on the Modification of Polyphenolic, Volatile, and Sensory Profiles of Merlot Wine by Indigenous Lactiplantibacillus plantarum and Oenococcus oeni","authors":"Hui Liu,&nbsp;Cuiyi Zhang,&nbsp;Biying Zhang,&nbsp;Weipeng Jia,&nbsp;Ling He,&nbsp;Yue Sun,&nbsp;Jin Li,&nbsp;Penghui Zhou,&nbsp;Xueqiang Guan,&nbsp;Shuwen Liu,&nbsp;Kan Shi","doi":"10.1155/2024/5602066","DOIUrl":"https://doi.org/10.1155/2024/5602066","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. The variation of malolactic fermentation (MLF) behavior between <i>Oenococcus oeni</i> and <i>Lactiplantibacillus plantarum is</i> crucial for wine quality. This work aimed to evaluate the fermentation kinetics of preacclimatized indigenous <i>O. oeni</i> (strains of SD-2a and 144-46) and <i>Lp. plantarum</i> (strains of XJ25 and XJA2), and their effect on color, polyphenols, volatile components, and sensory characteristics of wine. <i>Methods and Results</i>. The changes of polyphenols, color, volatile components, and sensory properties of a low-pH Merlot wine (pH &lt; 3.3) after MLF with indigenous <i>O. oeni</i> and <i>Lp. plantarum</i> strains were investigated and compared. <i>O. oeni</i> gave wine more floral and balsamic aromas and increased the proportion of co-pigmented anthocyanins. Only strain 144-46 of <i>O. oeni</i> could complete fermentation during 6-day MLF (final concentration of L-malic acid &lt;0.1 g/L). However, both <i>Lp. plantarum</i> strains effectively and thoroughly metabolized L-malic acid within 3 days for XJA2 and 5 days for XJ25 while maintaining a substantial population of viable cells. <i>Lp. plantarum</i> significantly enhanced the proportion of polymerized anthocyanins and the fruity, caramel, fatty, roasted, and herbaceous notes in wine through the modification of volatile profiles. <i>Conclusions</i>. <i>Lp. plantarum</i> after preacclimation shows more robust MLF performance compared to <i>O. oeni</i>. <i>O</i>. <i>oeni</i> prefers to give wine more floral and balsamic aromas, and a high proportion of co-pigmented anthocyanins. <i>Lp. plantarum</i> prefers to give wine more herbal and chemical aromas and a high proportion of polymerized anthocyanins. <i>Significance of the Study</i>. <i>Lp. plantarum</i> after preacclimation exhibits more favorable effects on wine compared to <i>O. oeni</i>., suggesting its potential for industrial application.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5602066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142013606","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":"Combined Effects of pH Adjustment and Bentonite Addition Timing on Protein Stability of Sauvignon Blanc Wine","authors":"Wenfeng Hung,&nbsp;Roland Harrison,&nbsp;James Morton,&nbsp;Mike Trought,&nbsp;Andy Frost,&nbsp;Bin Tian","doi":"10.1155/2024/8822668","DOIUrl":"https://doi.org/10.1155/2024/8822668","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. Bentonite fining is commonly used in white wine production, which can lead to the loss of wine volume and aroma compounds. Many factors influence the efficacy of bentonite fining. The effect of pH adjustment and timing of bentonite addition were studied for their combined effects on Sauvignon Blanc wine protein haze formation and bentonite requirement at microscale and commercial scale. <i>Methods and Results</i>. Three bentonite addition timings were conducted on a juice pH adjustment trial: before fermentation, during fermentation, and after fermentation. The hot and cold test was utilized to determine the bentonite requirement for protein stabilization. Wine proteins were analyzed using a modified Coomassie brilliant blue (CBB) assay, lithium dodecyl sulphate polyacrylamide gel electrophoresis (LDS-PAGE), and sodium dodecyl sulphate capillary gel electrophoresis (SDS-CGE). Lower juice pH (2.80 and 3.00) resulted in sluggish fermentation, whereas the presence or absence of bentonite during fermentation showed similar fermentation kinetics at each pH. The presence of bentonite remaining in contact with ferment improved the completion of fermentation for the most sluggish ferment (pH 2.80). Commercial wine made from same batch of juice was adjusted to different pH values, and low-pH wines had a lower wine protein content and an increasing protein adsorption efficiency of bentonite fining, leading to lower bentonite requirement. <i>Conclusions</i>. Bentonite addition during fermentation was the most efficient in protein removal but fining after fermentation required the least overall bentonite dosage. The different fermentation scales (i.e., microscale versus commercial scale) slightly affected wine protein contents but not molecular weight (MW) profiles. Protein contents and MW profiles in stabilized wines were affected by the original juice pH with more complex patterns from high-pH juice. <i>Significance of the Study</i>. The findings of this study provide valuable information on optimization of bentonite fining to minimize the dosage so as to reduce the loss of wine volume and quality.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8822668","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141430220","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":"The Influences of Rootstock on the Performance of Pinot Noir (Vitis vinifera L.): Phenological Progress, Physiological Performance, and Petiole Nutrient Status","authors":"Yipeng Chen,&nbsp;Yanan Fei,&nbsp;Alexis Pang,&nbsp;Mark Krstic,&nbsp;Peter Clingeleffer,&nbsp;Kate Howell,&nbsp;Deli Chen,&nbsp;Pangzhen Zhang","doi":"10.1155/2024/5655916","DOIUrl":"https://doi.org/10.1155/2024/5655916","url":null,"abstract":"&lt;div&gt;\u0000 &lt;p&gt;&lt;i&gt;Background and Aims&lt;/i&gt;. Rootstocks are widely utilised in viticulture industry to prevent the infestation of phylloxera, but they may affect the growth and performance of the scion. This project investigated the impacts of 14 different rootstocks on the phenological, physiological, and nutritional performance of the scion using &lt;i&gt;Vitis vinifera&lt;/i&gt; L. cv. Pinot noir MV6. &lt;i&gt;Methods and Results&lt;/i&gt;. Two commercial vineyards located in the Mornington Peninsula wine region of Victoria, Australia, reflect two types of mesoclimate. At both vineyards, the scions of &lt;i&gt;V. vinifera&lt;/i&gt; L. cv. Pinot noir clone MV6 were grafted onto 14 rootstocks including 101-14 Millardet et de Grasset (101-14 Mgt), 1103 Paulsen, SO4, 110 Richter, Schwarzmann, 5C Teleki, 3309C, Merbein 5489, Merbein 6262, Merbein 5512, C20, C29, C113, and C114, with own roots acting as a control group. Anthesis time, veraison time, pruning mass, external leaf area index (LAI), plant hormone, and petiole nutrients were measured over three growing seasons from 2018 to 2021. Most rootstocks showed earlier anthesis compared to own roots at both vineyards. Rootstocks 110 Richter and Merbein 5512 had a 40% reduction in the leaf area index and more than 60% reduction in pruning mass compared to the control group at the Robinson Vineyard. Notably, the pruning mass of grafted vines was positively correlated with the concentration of indole-3-acetic acid in roots and salicylic acid in leaves in the present study. Rootstocks demonstrated a clear influence on the nutrient status of the grafted vines. All rootstocks, especially 3309C, C113, and C114, inhibited the accumulation of phosphorus in petioles compared to ungrafted vines. Rootstocks 3309C and C20 increased the potassium content in the petioles of grafted scions by 15% and 31%, respectively, while Merbein 5489 and Merbein 5512 reduced potassium content in petiole by 54% and 48%, respectively, compared to ungrafted vines at both vineyards during the three growing seasons. &lt;i&gt;Conclusions&lt;/i&gt;. Grafting Pinot noir onto the observed rootstocks in this study affected the phenological progress, physiological performance, and petiole nutrient status. Rootstocks 101-14 Mgt and Schwarzmann showed a similar progress of anthesis to own-rooted Pinot noir, slightly earlier progress of veraison, limited impact on canopy density and pruning mass, and no deficiency of nutrients in the petiole. Thus, these two rootstocks are considered vigorous options for Pinot noir MV6 in cool climates. The performance of Pinot noir grafted to C-series rootstocks (C20, C29, C113, and C114) needs further evaluation due to their younger age in both vineyards. &lt;i&gt;Significance of the Study&lt;/i&gt;. The present study provided results reflecting the impacts of grapevine rootstocks on Pinot noir scion performance, which support rootstock selection for Pinot noir. The results of this study provided guidance to vignerons in selecting suitable rootstock to manage ","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5655916","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141326571","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 Rootstock Bunches on the Qualitative Properties and Antioxidant Activity of Seedless Grapes (Vitis vinifera) during Cold Storage with Molecular Docking of the Peptides","authors":"EL-Sayed M. Qaoud,&nbsp;Nada A. Mostafa,&nbsp;Zinab A. Abdelgawad,&nbsp;Mohamed A. I. Ahmed,&nbsp;Habiba A. Abdeen,&nbsp;Esraa M. E. Hussein,&nbsp;Amira S. A. Abd El-Rahman,&nbsp;Essam M. A. Radwan,&nbsp;Sayed Y. Mohamed,&nbsp;Hebat-Allah A. Hussein,&nbsp;Nadi Awad Al-Harbi,&nbsp;Salem Mesfir Al-Qahtani,&nbsp;Mesfer M. Alqahtani,&nbsp;Fahad Mohammed Alzuaibr,&nbsp;Abdulrahman Alasmari,&nbsp;Hesham S. Ghazzawy,&nbsp;Lo’ay A. A.,&nbsp;Mohamed A. Abdein,&nbsp;Azza S. Hussein","doi":"10.1155/2024/4462702","DOIUrl":"https://doi.org/10.1155/2024/4462702","url":null,"abstract":"<div>\u0000 <p>The effect of three rootstocks on the responsiveness of “Superior Seedless” grapes to cold storage was investigated in this study during the growing seasons of 2021 and 2022. The “Superior Seedless” bunches were preserved for 90 days at 4 ± 1°C and 98 ± 2 relative humidity%. The “Superior Seedless” bunch response under cold storage was shown to be influenced by the rootstocks. According to the study, bunches picked from “Superior Seedless” that were grown on the “1103 Paulson” rootstocks performed better in antioxidant enzyme activities (AEAs) than bunches obtained from other rootstocks. Furthermore, during cold storage, the rates of H₂O₂ and O₂⁻generation decreased more rapidly. However, combined with a low electrolyte leakage percentage (EL%) and malondialdehyde (MDA) accumulation, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenger concentration increased during the cold storage period. Furthermore, while berry quality traits were harvested from “Superior Seedless” grafted onto “1103 Paulson” rootstock, they were improved compared to other rootstocks. The molecular docking technique is performed to evaluate the binding affinity of antioxidant enzymes with a group of intracellular ligands, including DPPH, MDA, ascorbic acid, and tartaric acid, which show great results with respect to the DPPH compound. Following these findings, it can be concluded that the influence of rootstocks on “Superior Seedless” bunch responses to low cold storage represents a novel potential natural effect of rootstocks on responding bunches of “Superior Seedless” to low cold storage.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/4462702","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141286896","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":"Genetic Characterization of Criolla and European Grapevines Recently Found in Chile: A Key Step for Their Rescue and Conservation","authors":"Marco Meneses,&nbsp;María Herminia Castro,&nbsp;Patricio Hinrichsen","doi":"10.1155/2024/4817877","DOIUrl":"10.1155/2024/4817877","url":null,"abstract":"<div>\u0000 <p>Genetic erosion of grapevine is becoming a serious worldwide problem and preserving its germplasm is an urgent task. Chile is not an exception to this scenario, where diverse factors led by the replacement of traditional varieties by renown cultivars have reduced the vineyard diversity. Therefore, discovering and characterizing minor varieties were the main objectives of this study. In addition to the official catalogue of around 100 grapevine varieties used to produce wine, we present here 89 genotypes not previously described as present in Chile, widely dispersed in the main wine valleys, which were retrieved from vineyards, small collections, and city gardens. Strikingly, we found 49 grapevines with allele patterns not described before. Ten of these may be old European varieties; the other 39 have allele patterns similar to Criolla varieties (e.g., descendants from the crossing of European varieties born in America). A parentage analysis performed with 15 SSR markers in these 39 N.N. samples revealed that most of them are descendants of the so-called foundational varieties Listán Prieto and Muscat of Alexandria, plus others in lower proportion such as Mollar Cano and Muscat à petit grains blancs, as well as known Criollas varieties such as Italiona and Moscatel Rosado. The 89 genotypes not described in Chile structured in three distinguishable groups: Criolla varieties, Central European varieties, and a third group enriched in Iberic varieties. The prevalence of each Criolla accession was quite variable, some corresponding to a single or a few vines found at a single place, while others were spread in several vineyards, even in different valleys, suggesting they were positively selected and propagated at some time. All the new Criolla varieties were different than the recently described Criollas found in Argentina. The discovery, rescue, and documentation of this rich heritage of <i>Vitis vinifera</i> L. genotypes found in Chile is the first step of a long-term work that should be continued with the evaluation of their enological characteristics, yield, and optimal management systems, aiming for the diversification of the local wine industry.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/4817877","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141102586","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":"A Whole Plant Analysis of Chloride and Sodium Exclusion Using a Range of Grapevine Rootstock Genotypes","authors":"R. R. Walker,&nbsp;D. H. Blackmore,&nbsp;J. D. Dunlevy,&nbsp;P. R. Clingeleffer,&nbsp;A. R. Walker","doi":"10.1155/2024/5313158","DOIUrl":"10.1155/2024/5313158","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. Salt exclusion is an important attribute for wine grapes since many countries have limits to the concentration of sodium (Na⁺) and/or chloride (Cl⁻) tolerated in wine. The aim was to investigate whole plant capacity for Na⁺ and Cl‾ exclusion and the within-plant partitioning of accumulated ions to better understand these important salt tolerance traits. <i>Methods and Results</i>. Rooted cuttings of 140 Ruggeri and K51-40 (good and poor shoot Cl⁻ excluders, respectively) and five hybrids from a cross between the two genotypes were used. When challenged with salinity, 140 Ruggeri limited the accumulation of Cl⁻ and Na⁺ in the stem, petioles, and laminae and had a significantly lower whole plant concentration of Cl⁻ and Na⁺ when compared to K51-40. The latter indicates that 140 Ruggeri accumulates less Cl⁻ and Na⁺ than K51-40 by a lower uptake or a potentially greater efflux by roots, or both. While K51-40 accumulated significantly more Na⁺, it was able to retrieve it from the xylem; store it in the roots, stem, and petiole; and keep the lamina concentration comparable to that of 140 Ruggeri. Petioles of all genotypes appeared to play a role in limiting Cl⁻ accumulation in laminae and particularly for K51-40, to limit Na⁺ accumulation in laminae. <i>Conclusions</i>. The grapevine capacity for Cl⁻ and Na⁺ exclusion can be defined primarily as the lower net accumulation on a whole plant basis, reflecting the difference between the uptake and any efflux that may occur. Lower root to shoot transport is a key factor in shoot Cl⁻ and Na⁺ exclusion. Petiole accumulation assists in limiting the Cl⁻ and Na⁺ accumulation in the laminae. <i>Significance of the Study</i>. The study addressed the knowledge gap by examining Cl⁻ and Na⁺ exclusion on a whole plant basis, highlighting a range of within-plant mechanisms that act in limiting the accumulation of both ions in the laminae.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5313158","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141126981","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":"Winegrape Yield and Revenue Variability in Australia","authors":"Germán Puga,&nbsp;Kym Anderson","doi":"10.1155/2024/9992528","DOIUrl":"10.1155/2024/9992528","url":null,"abstract":"<div>\u0000 <p>While winegrowers usually want to achieve consistent yield targets, there is a high degree of yield and price (and hence gross revenue) variability in winegrape production. The aim of this study was to determine whether there are differences in yield and revenue variability across climates, varieties, and regions in Australia. This was performed by estimating statistical models of the impact of these three variables on the coefficient of variation of yield and gross revenue per hectare. The results suggest that hotter and drier regions exhibit lower interannual yield variability, something that in the past may have been largely explained by the use of irrigation, but which may change in the future with climate change and higher water prices. The results also showed that there are sometimes differences in yield and revenue variability, not only across regions, but also between varieties.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9992528","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141021046","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":"The Influence of Prefermentation Skin Contact, Stabulation, and Skin Fermentation on the Aromatic Behaviour and Phenolic Compounds of Important Austrian White Wine Cultivars","authors":"Christian Philipp,&nbsp;Phillip Eder,&nbsp;Sezer Sari,&nbsp;Karin Korntheuer,&nbsp;Reinhard Eder","doi":"10.1155/2024/9843225","DOIUrl":"10.1155/2024/9843225","url":null,"abstract":"<div>\u0000 <p>Many varietal aromas of wine are located in the berry skin. In the present study, we evaluated four important Austrian grape varieties: Grüner Veltliner, Sauvignon Blanc, Traminer, and Pinot Blanc. We assessed whether prefermentation skin contact, fermentation with the skin (only for Grüner Veltliner), and stabulation (lees stirring; only for Sauvignon Blanc, Traminer, and Pinot Blanc) could enhance the varietal aromas of the different grape cultivars. The aim was to intensify the varietal aromas without extracting the undesirable phenols. We performed a detailed analytical characterisation of approximately 100 volatile and phenolic compounds as well as a sensory characterisation. Although mash fermentation significantly increased the spicy aromas of Grüner Veltliner, which are affected by climate change (especially the sesquiterpene rotundone), it markedly decreased the fruitiness and increased the bitterness; therefore, it cannot be recommended for this cultivar. For Sauvignon Blanc, stabulation is a possible option; the varietal aromas (thiols and methoxypyrazines) were increased in the final wines of these variants. For Pinot Blanc and Traminer, prefermentation skin contact yielded the best results: for Traminer, it produced the highest content of monoterpenes (especially z-rose oxide), and for Pinot Blanc, it produced the highest content of ethyl esters. To summarise, stabulation will not completely replace classic skin contact, and mash fermentation is certainly not an alternative for the production of standard Grüner Veltliner wine. However, additional investigations are necessary with regard to other grape varieties, terroirs, and vintages before we can make final recommendations.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9843225","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140703585","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":"Rootstocks for Grapevines Now and into the Future: Selection of Rootstocks Based on Drought Tolerance, Soil Nutrient Availability, and Soil pH","authors":"Yipeng Chen,&nbsp;Yanan Fei,&nbsp;Kate Howell,&nbsp;Deli Chen,&nbsp;Peter Clingeleffer,&nbsp;Pangzhen Zhang","doi":"10.1155/2024/6704238","DOIUrl":"10.1155/2024/6704238","url":null,"abstract":"<div>\u0000 <p>Rootstocks are used in viticulture to manage plant pests and diseases, particularly phylloxera and root-knot nematodes, and to improve grape and wine production. A wide range of rootstocks are commercially available, making selecting the optimal rootstock a difficult decision. In particular, distinct rootstock genotypes may manifest varying degrees of tolerance or resistance to abiotic stress, necessitating meticulous consideration during the rootstock selection process. This article reviews characteristics of various commercial rootstocks, as well as rootstocks being developed in recent years. This review further discusses responses of rootstocks to drought, soil nutrients, and soil pH. This review mainly focuses on influence of rootstocks on physiology characteristics of grafted scions rather than berry yield and quality. The breadth of this review benefits both researchers and practitioners by providing comprehensive summery of rootstocks to inform selection and to guide future research.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2024 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6704238","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140724856","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}