Australian Journal of Grape and Wine Research最新文献

{"title":"Distribution of 3-Isobutyl-2-methoxypyrazine across Rachis Components of Vitis vinifera Shiraz and Cabernet Sauvignon","authors":"Ross D. Sanders,&nbsp;Paul K. Boss,&nbsp;Dimitra L. Capone,&nbsp;Catherine M. Kidman,&nbsp;Emily L. Nicholson,&nbsp;David W. Jeffery","doi":"10.1155/2023/2428791","DOIUrl":"10.1155/2023/2428791","url":null,"abstract":"<div>\u0000 <p>Rootstock can significantly alter the concentration of methoxypyrazines (MPs) in the bunch stem (rachis) of <i>Vitis vinifera</i> L. cv. Cabernet Sauvignon and Shiraz, which has implications for winemaking and wine style. The distribution of MPs across the rachis is an important consideration, but such information was not available. This study aimed to address this research question by comparing MP concentrations in different rachis components throughout grape maturation and in the absence of ambient light. Shiraz and Cabernet Sauvignon bunches were sampled throughout development, segmented into four components (peduncle, top rachis, bottom rachis, and pedicel), and 3-isobutyl-2-methoxypyrazine (IBMP) was quantified in each. For both cultivars, IBMP showed a negative correlation with grape maturity, with concentrations in pedicel at harvest being significantly higher than other rachis components. Additionally, light exclusion significantly increased IBMP concentrations in all rachis segments. The concentration of IBMP varied significantly between different rachis components. The greatest concentrations were measured in the pedicel, which also contributed the largest proportion among the components to total rachis by weight. Due to elevated IBMP concentrations in rachis and the difficulties in excluding matter other than grape from a fermentor, the presence of pedicel during fermentation could produce Shiraz and Cabernet Sauvignon wines with higher concentrations of MPs, thereby potentially increasing vegetal sensory characteristics.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2023 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2023/2428791","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47743992","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":"Using Zeolites to Cold Stabilize White Wines","authors":"Tim Reilly,&nbsp;Pawel Mierczynski,&nbsp;Andri Suwanto,&nbsp;Satriyo Krido Wahono,&nbsp;Waldemar Maniukiewicz,&nbsp;Krasimir Vasilev,&nbsp;Keren Bindon,&nbsp;Agnieszka Mierczynska-Vasilev","doi":"10.1155/2023/7259974","DOIUrl":"10.1155/2023/7259974","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. Tartrate stabilisation is a necessary step in commercial wine production. The traditional method to prevent crystallisation and precipitation of potassium bitartrate (KHT) after a wine is bottled is by adding seed KHT crystals to wine stored in a tank and holding temperatures below 0°C for a set period of time before bottling. This process requires time and energy and a filtration step to remove sediment. However, compared to other technical solutions such as reverse osmosis, electrodialysis, or ion exchange, it is still the most economical stabilisation option. This work aims to evaluate the ability of zeolites to cold stabilize white wines. Since zeolites can also remove proteins and thus heat-stabilize white wines, the new process can potentially combine heat and cold stability in a single treatment. <i>Methods and Results</i>. Effective tartrate stabilisation was achieved by mixing a natural zeolite sample with white wine for three hours. Although the quantum of required zeolite was larger than bentonite, zeolite did not exhibit shrink-swell behaviour, thus enabling greater wine recovery and capacity to be regenerated. Effective heat and cold stability could be achieved using a low-calcium zeolite as a processing aid in a single treatment. To avoid aluminium leaching and elevated aluminium concentrations in the treated wine, the zeolite was calcinated before being added to the wine. The calcination process also reduced calcium content in the wine after treatment with zeolite, thus eliminating the risk of calcium instability. <i>Conclusions</i>. The application of zeolite as a processing aid can potentially be effective in cold-stabilizing white wines and removing proteins responsible for haze formation. <i>Significance of the study</i>. Zeolites may constitute an alternative technology in white wine production facilitating heat and cold stabilisation in a single treatment.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2023 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2023-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2023/7259974","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47931572","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":"Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures","authors":"S. J. Xue,&nbsp;L. Wang,&nbsp;S. Chen,&nbsp;X. H. Liu,&nbsp;K. Hu,&nbsp;J. Jiang,&nbsp;Y. S. Tao,&nbsp;G. J. Jin","doi":"10.1155/2023/5667458","DOIUrl":"10.1155/2023/5667458","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. Aeration, an important operation in winemaking, cannot be controlled accurately based on dissolved oxygen for ester production in wine alcohol fermentation. The following study describes an aeration control method with oxidation-reduction potential (ORP) in alcohol fermentation and investigates its effect on ester production in fermentations with different starter cultures. <i>Methods and Results.</i> The proposed method is based on using ORP as a switch for aeration timing. Different aeration levels driven by ORP were performed in wine alcohol fermentation with different starter cultures including <i>Saccharomyces cerevisiae</i> (Sc), <i>Pichia fermentans</i> (Pf), <i>Hanseniaspora uvarum</i> (Hu), and their mixes (Pf/Sc and Hu/Sc). The accumulated aeration volume, residual sugar concentration, viable cell number, and ester concentration were analyzed. Results showed that aeration levels could be controlled effectively with an ORP value, and aeration with higher ORPs triggered faster sugar utilization in Sc and Hu/Sc fermentation. Pf and Hu survived one day less in their respective cofermentation with aeration when ORP was −100 mV or −50 mV compared to the natural ORP (−150 mV∼−105 mV in Pf/Sc and −141 mV∼−107 mV in Hu/Sc, respectively). Aeration driven by ORP changed ester profiles in cofermentations. With the aeration levels increasing, the proportion of medium-chain fatty acid ethyl esters in the concentration of total esters first increased and then decreased in Hu/Sc fermentation. When ORP was −100 mV in Pf/Sc fermentation, the proportion of higher alcohol acetates to total esters was highest (8.14%), while that of ethyl acetate to total esters was lowest (87.35%). <i>Conclusions</i>. Aeration driven by ORP improved wine ester profiles by increasing the proportion of medium-chain fatty acid ethyl esters or reducing that of ethyl acetate in cofermentations. <i>Significance of the Study.</i> The present study will allow wineries and researchers to optimize the aeration process in alcohol fermentation and develop a scientific aeration strategy to improve the wine ester profile and aroma quality.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2023 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2023/5667458","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46188270","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 Microbial Terroir of the Nemea Zone Agiorgitiko cv.: A First Metataxonomic Approach","authors":"Maria Kazou,&nbsp;Lena Pagiati,&nbsp;Elissavet Dotsika,&nbsp;Niki Proxenia,&nbsp;Yorgos Kotseridis,&nbsp;Effie Tsakalidou","doi":"10.1155/2023/8791362","DOIUrl":"10.1155/2023/8791362","url":null,"abstract":"<div>\u0000 <p><i>Vitis vinifera</i> L. cv. Agiorgitiko is one of the most popular indigenous wine grape varieties in Greece, cultivated almost exclusively in the Nemea Protected Designation of Origin (PDO) zone. Here, the microbiota of soil, grapes, and wine, during controlled (CF) and spontaneous (SF) fermentations of Agiorgitko cv. from three vineyards in the PDO Nemea zone were explored, using both classical microbiological analysis and metataxonomics to get evidence about the microbial terroir of the PDO Nemea zone. The classical microbiological analysis revealed higher total mesophilic counts in soil, while in both grapes and wine samples, yeasts prevailed. Lactic acid bacteria and acetic acid bacteria counts were lower in grapes compared to wine and soil. Metataxonomic analysis revealed that, regarding yeasts/fungi, genera <i>Fusarium, Sarea</i>, and <i>Alternaria</i> dominated in soil; <i>Aureobasidium, Cladosporium</i>, and <i>Penicillium</i> in grapes; <i>Saccharomyces</i> in wine during CF; and <i>Hanseniaspora</i> and <i>Saccharomyces</i> in wine during SF. Regarding bacteria, genera <i>Skermanella</i>, <i>Acidobacterium</i>, and <i>Ohtaekwangia</i> dominated in soil, <i>Sphingomona</i>s, <i>Micrococcus</i>, and <i>Rubrobacter</i> in grapes, while <i>Tatumella</i>, <i>Alcanivorax</i>, and <i>Komagateibacter</i> in wine during both CF and SF. Finally, the factors that significantly influence the microbiota of soil, grapes, and wine samples were assessed, and potential microbial biomarkers were identified for the first time in a Greek grape variety.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2023 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2023-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2023/8791362","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41978380","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":"Assessment of the Crop Forcing Technique and Irrigation Strategy on the Ripening of Tempranillo Grapes in a Semiarid Climate","authors":"Nieves Lavado,&nbsp;David Uriarte,&nbsp;Luis A. Mancha,&nbsp;Daniel Moreno,&nbsp;M. Esperanza Valdés,&nbsp;M. Henar Prieto","doi":"10.1155/2023/6278665","DOIUrl":"10.1155/2023/6278665","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. High temperatures during grape ripening have a negative effect on the winemaking characteristics of musts. The crop forcing technique delays ripening to a period when temperatures are lower. The objective of this study is to provide information to winemakers and grape growers on how the delay in ripening caused by crop forcing can affect berry performance. <i>Methods and Results.</i> This study of 3 growing seasons (2017–2019) analyzes the effect of this technique in a vineyard of the Vitis vinifera L. cv. Tempranillo in Extremadura, together with two irrigation strategies. The grapevines were forced 4 and 22 days after anthesis (<i>F</i>1 and <i>F</i>2, respectively), compared to a treatment without crop forcing techniques (NF). Each treatment was subjected to two irrigation strategies: to cover the water needs of the plants (C) and deficit irrigation during preveraison (RI). Crop forcing delayed the harvest between 32 and 56 days on average in relation to NF. Crop forcing and irrigation strategy modified berry composition at harvest: C-<i>F</i>1 and C-<i>F</i>2 had higher total polyphenol and anthocyanin concentrations, total acidity, malic acid content, and lower pH relative to C-NF; RI-NF increased total anthocyanin concentration and pH and decreased titratable acidity value. <i>Conclusions.</i> Crop forcing is able to delay grape ripening to lower temperature periods. This is a promising technique for restoring the coupling between phenolic and technological ripeness. The combination of both crop forcing and deficit irrigation strategy maintains the berry quality while improving water use efficiency. <i>Significance of the Study.</i> The present work shows how the “crop-forcing” technique is effective in modifying the relationship between different parameters that determine the characteristics of berries throughout ripening as a raw material for winemaking, compared to vines with traditional winter pruning, under different irrigation strategies.</p>\u0000 <p><i>To the memory of Jordi Marsal</i></p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2023 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2023-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2023/6278665","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45219326","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":"Biomimetic Strategies for Peripheral Nerve Injury Repair: An Exploration of Microarchitecture and Cellularization.","authors":"Jeremy M Perrelle, Andrew J Boreland, Jasmine M Gamboa, Prarthana Gowda, N Sanjeeva Murthy","doi":"10.1007/s44174-022-00039-8","DOIUrl":"10.1007/s44174-022-00039-8","url":null,"abstract":"<p><p>Injuries to the nervous system present formidable challenges to scientists, clinicians, and patients. While regeneration within the central nervous system is minimal, peripheral nerves can regenerate, albeit with limitations. The regenerative mechanisms of the peripheral nervous system thus provide fertile ground for clinical and scientific advancement, and opportunities to learn fundamental lessons regarding nerve behavior in the context of regeneration, particularly the relationship of axons to their support cells and the extracellular matrix environment. However, few current interventions adequately address peripheral nerve injuries. This article aims to elucidate areas in which progress might be made toward developing better interventions, particularly using synthetic nerve grafts. The article first provides a thorough review of peripheral nerve anatomy, physiology, and the regenerative mechanisms that occur in response to injury. This is followed by a discussion of currently available interventions for peripheral nerve injuries. Promising biomaterial fabrication techniques which aim to recapitulate nerve architecture, along with approaches to enhancing these biomaterial scaffolds with growth factors and cellular components, are then described. The final section elucidates specific considerations when developing nerve grafts, including utilizing induced pluripotent stem cells, Schwann cells, nerve growth factors, and multilayered structures that mimic the architectures of the natural nerve.</p>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"21 1","pages":"21-37"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10857769/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84865748","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":"In-the-Field Authentication of Grapevine (Vitis vinifera L.) cv: Albariño Using Chlorotype Discrimination and a Single SNP Interrogation by LAMP","authors":"Javier Quinteiro,&nbsp;Lara Quinteiro,&nbsp;Angela Díaz-Fernández,&nbsp;Manuel Rey-Méndez,&nbsp;Javier Ibáñez,&nbsp;Emilia Díaz-Losada","doi":"10.1155/2023/2117139","DOIUrl":"10.1155/2023/2117139","url":null,"abstract":"<div>\u0000 <p>Authentication of grapevine cultivars, <i>Vitis vinifera</i> L., is difficult, especially when analytical specimens lack diagnostic ampelographic characters, which prevents the verification of traceability systems aimed at guaranteeing varietal integrity. This issue is problematic when viticultural strategies and regulations associated with high-value wine-producing geographical areas rely on extensive control and monitoring of valuable cultivars. Varietal identification based on grapevine molecular markers is a standardized methodology that requires a specialised laboratory for its application. In contrast, the use of loop-mediated isothermal amplification (LAMP) allows DNA markers to be characterized quickly and easily, without the need for skilled personnel, allowing implementation in-situ or in-the-field. Simultaneous identification of the chlorotype and the interrogation of a single SNP using a portable device have allowed the first discrimination in-the-field of grafted grapevines, without appreciable ampelographic characters, as belonging to the valuable “Albariño” cultivar. This methodology constitutes a valuable tool for cultivar discrimination and can be efficiently implemented in the traceability of valuable grapevine genetic resources.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2023 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2023/2117139","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46872976","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 Yeast Strain and Juice Nitrogen Status on Glutathione Utilisation during Fermentation of Model Media","authors":"Marlize Z. Bekker,&nbsp;Kathleen M. Cuijvers,&nbsp;Allie C. Kulcsar,&nbsp;Ross D. Sanders,&nbsp;Dimitra L. Capone,&nbsp;David W. Jeffery,&nbsp;Simon A. Schmidt","doi":"10.1155/2023/8041096","DOIUrl":"10.1155/2023/8041096","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. An OIV resolution provides guidelines on using glutathione as a prefermentation additive when the amount of yeast assimilable nitrogen (YAN) of a juice or must is adequate, to avoid the metabolism of glutathione by the yeast. The effect of YAN concentration on glutathione metabolism by yeast had not been determined. This study explored whether nitrogen management could be used to control glutathione consumption during fermentation. <i>Methods and Results</i>. An HPLC-UV method was developed to quantify reduced <span>L</span>-glutathione (GSH) and oxidised glutathione (GSSG) and used to monitor yeast GSH metabolism during alcoholic fermentation with two yeast strains (AWRI 1688 and AWRI 2861). The addition of GSH had no impact on the fermentation rate of the chemically defined medium, even in a limited YAN environment; however, a decrease in glutathione concentration occurred regardless of YAN concentration. The effect of GSH on volatile sulfur compound formation was yeast strain-dependent. <i>Conclusions</i>. Increasing the YAN status of a chemically defined medium led to a decrease in GSH consumption during fermentation, but the loss of GSH could not be prevented entirely, even with a low initial GSH concentration and high initial YAN. <i>Significance of the Study</i>. In the presence of higher concentrations of GSH during fermentation, there is a risk of forming undesirable fermentative sulfur compounds that are not mitigated through nitrogen supplementation. Thus, it seems unlikely that an argument could be made for the inclusion of GSH in relevant food standards codes as a wine additive especially if a lack of GSH metabolism was a criterion.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2023 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2023-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2023/8041096","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41458919","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":"Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine","authors":"Margherita Modesti,&nbsp;Stefano Brizzolara,&nbsp;Roberto Forniti,&nbsp;Brunella Ceccantoni,&nbsp;Andrea Bellincontro,&nbsp;Cesare Catelli,&nbsp;Fabio Mencarelli,&nbsp;Pietro Tonutti","doi":"10.1155/2023/8244309","DOIUrl":"10.1155/2023/8244309","url":null,"abstract":"<div>\u0000 <p>Consumers are more and more oriented towards the purchase of safer food and beverages, which is pushing the wine sector to find alternatives to the use of sulfur dioxide. Ozone (O₃) is already applied in the wine industry to produce sulfur dioxide-free wines through the patented method Purovino®. The aim of this two-year study was that of evaluating whether the postharvest treatment of grapes with ozone affects volatile organic compounds (VOCs) and polyphenol profile in berries, and in turn, wine composition. Grape bunches (<i>Vitis vinifera</i> L<i>.</i>) of cv Sangiovese were fumigated overnight with gaseous ozone (max 20 g·h⁻¹ with 6% w.w⁻¹ of ozone) in a cold room at 4°C (±0.5). After treatment, grapes were processed into wine. In grapes, ozone treatments increased total polyphenol and flavonoid content and upregulated specific genes (<i>phenylalanine ammonia lyase</i>, <i>VvPAL</i>, <i>flavanol synthase 1</i>, and <i>VvFLS1</i>) involved in polyphenol biosynthesis. Wine obtained from ozone-treated grapes had higher flavanol content than the control. Fumigation only slightly affected the different VOC classes of grapes and wine, including aroma compounds derived from the lipoxygenase (LOX) pathway. Although a season-dependent effect was observed, results showed that postharvest ozone treatments applied to avoid the use of sulfur dioxide introduced limited but, in general, positive modifications to grape and wine composition. This information provides assurance to winemakers that the maintenance of wine quality and typicity will be guaranteed when using ozone treatments.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2023 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2023/8244309","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45233368","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":"Fully and Partially Replicated Experimental Designs for Evaluating Intravarietal Variability in Grapevine","authors":"Elsa Gonçalves,&nbsp;Isabel Carrasquinho,&nbsp;Antero Martins","doi":"10.1155/2022/5293298","DOIUrl":"10.1155/2022/5293298","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. In ancient grapevine varieties, the experimental design of field trials is crucial to providing a reliable evaluation of quantitative traits. The main purposes of this study are to demonstrate the benefits of the resolvable row-column design (RCD) for quantifying intravarietal variability and performing polyclonal selection and to compare the efficiency of fully and partially replicated designs for quantifying intravarietal variability to implement the latter designs for a preliminary analysis of that variability. <i>Methods and Results</i>. Linear mixed models were fitted to yield data obtained in field trials with fully and partially replicated designs. The results pointed out the importance of the RCD in controlling the spatial variability present in large field trials. Although less precise, a partially replicated design proved to be useful in evaluating intravarietal variability when the average of years was used. <i>Conclusions</i>. The results reinforced the importance of the RCD in increasing the efficiency of intravarietal variability quantification and polyclonal selection. The partially replicated design proved to be useful when the only objective was to perform a preliminary analysis of intravarietal variability. <i>Significance of the Study</i>. Understanding the role of experimental design in grapevine selection field trials will help grapevine breeders enhance their knowledge about variability within ancient varieties and implement more successful polyclonal selection.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2022 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2022-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2022/5293298","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46452332","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}