Australian Journal of Grape and Wine Research最新文献

{"title":"Fate of Fumonisin B2 (FB2) during Vinification and Wine Storage: Fining Agents for the Removal of FB2 in Wine","authors":"D. Perera,&nbsp;P. D. Prenzler,&nbsp;S. Savocchia,&nbsp;C. C. Steel","doi":"10.1155/2022/9765810","DOIUrl":"10.1155/2022/9765810","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. Fumonisins are a group of mycotoxins produced by some isolates of black aspergilli. This study examines the dynamics of fumonisins during winemaking and storage and the role of fining agents in the removal of FB2, the most prevalent fumonisin produced by black aspergilli. <i>Methods and Results</i>. Chardonnay grapes were inoculated with a fumonisin-producing strain of <i>Aspergillus welwitschiae</i> and fumonisins were quantified at different stages of vinification. The stability of fumonisins was studied at 13 and 25°C using Chardonnay wine spiked with FB2. Activated charcoal, calcium bentonite, yeast hulls, and a nonallergenic polysaccharide of nonanimal origin (NO (OX)) were evaluated as fining agents for FB2 removal from wine. Fumonisins were quantified by LC-MS/MS. During vinification most of the fumonisins were removed with the solids, with only 3% of the fumonisins found in the grapes being transferred to the wine. Fumonisin FB2 was stable in white wine for at least 4 months, but was reduced by 42% after 8 months at 25°C. Activated charcoal and bentonite were able to remove more than 80% of FB2 in white wine. <i>Conclusions</i>. Vinification can lead to the partial removal of fumonisins. The use of fining agents and wine storage leads to further reduction. <i>Significance of the Study.</i> This study demonstrates the fate of fumonisins during vinification and wine storage and the potential use of fining agents for amelioration of fumonisin contamination.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2022 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2022-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2022/9765810","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43281424","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 Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production","authors":"Lorenzo Guerrini,&nbsp;Ferdinando Corti,&nbsp;Giulia Angeloni,&nbsp;Piernicola Masella,&nbsp;Agnese Spadi,&nbsp;Luca Calamai,&nbsp;Alessandro Parenti","doi":"10.1155/2022/9853264","DOIUrl":"10.1155/2022/9853264","url":null,"abstract":"<div>\u0000 <p><i>Background and Aims</i>. Rosé wines are becoming more popular, as is the demand for organic wines. However, there are few studies on the effects of operative choices on the quality and style of these wines. The paper aims to investigate the effects of the early stages of processing (destemming/crushing and pressing) on rosé wine characteristics. <i>Methods and Results</i>. A full factorial experiment was carried out on <i>Sangiovese</i>, considering two factors related to grape processing: the prepressing treatment (intact clusters or destemmed/crushed berries) and the pressing pressure. Sugars, ethanol, acidity, phenols, and color were measured in juices, while volatile compounds and sensory profiles were evaluated in wines. Destemming/crushing dramatically changed the composition of both juices and wines’; notably, acidity increased and floral and color intensities decreased in intact cluster samples. Furthermore, a clear interaction was found between prepressing treatment and pressure. Pressure, in turn, affected several acidity and color parameters. This could be related to the chemical composition and consistency of the different berry zone, which interact with the mechanical action of the destemmer/crusher and press. <i>Conclusions</i>. Processing choices affect all of the main qualitative features of rosé wine; they could be successfully used to decide the wine’s style and minimize the use of additives and adjuvants. Significance of the study: in rosé production, the capability to modulate the operational protocols allows selecting of different wines from the same grape batch. This represents a useful tool to optimize grape processing according to the company’s commercial priorities.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2022 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2022-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2022/9853264","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48104279","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":"How Rootstocks Impact the Scion Vigour and Vine Performance of Vitis vinifera L. cv. Tempranillo","authors":"Alicia Pou,&nbsp;Luis Rivacoba,&nbsp;Javier Portu,&nbsp;Andreu Mairata,&nbsp;David Labarga,&nbsp;Enrique García-Escudero,&nbsp;Ignacio Martín","doi":"10.1155/2022/9871347","DOIUrl":"10.1155/2022/9871347","url":null,"abstract":"<div>\u0000 <p><i>Background and Aim</i>. The genetically determined characteristics of grapevine rootstocks are important factors that affect scion performance. This 3 years’ field study aimed to characterize the influence of four well-established 30-year-old rootstocks (110 Richter, 1103 Paulsen, 41B, and 161-49Couderc) on the Tempranillo cultivar in the semiarid wine growing region of D.O.Ca. Rioja, North-Eastern Spain. <i>Methods and Results</i>. Nutrient concentrations of mineral elements at flowering and veraison were determined in the vines, jointly with grapevine-water status, gas exchange, vine vigour, and chlorophyll content. Moreover, grapevine yield and grape quality were determined at harvest. The least vigorous rootstocks (41B, 161-49C) conferred drought adaptability traits by increasing water use efficiency (WUE) and decreasing whole-plant water conductance per unit leaf area (<i>K</i>_plant) compared to the more vigorous rootstocks (1103-P, 110-R). In contrast, the more vigorous rootstocks increased water transport capacity, which led to higher plant performance and nutrient uptake efficiency. At flowering, 1103-P and to a lesser extent, 110-R were most efficient at taking up nutrients, while 161-49C had the lowest concentrations for most nutrients. At veraison, 41B exhibited closer behaviour to 110-R than 161-49C, while 1103-P and 161-49C remained the most differentiated rootstocks, with higher and lower nutrient uptake, respectively. In addition, compared to the more vigorous rootstocks, the yield was up to 1.6 kg lower for the less vigorous rootstocks but the grape composition was improved. Notably, 161-49C led to higher total soluble solids, total acidity, and polyphenol content. <i>Conclusions</i>. Overall, grafting onto specific rootstocks represents a strategy to confer differential regulation of grapevine water-saving strategies, yield, berry quality, and nutrient uptake potential. <i>Significance of the Study</i>. This information may be useful for growers seeking to develop a site-specific selection of rootstocks for the grafted Tempranillo cv.</p>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"2022 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2022-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2022/9871347","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47383384","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 growing season temperature on grape prices in Australia","authors":"G. Puga,&nbsp;K. Anderson,&nbsp;F. Doko Tchatoka","doi":"10.1111/ajgw.12566","DOIUrl":"10.1111/ajgw.12566","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Cross-sectional models are useful for estimating the impact that climate and climate change have on grape prices due to changes in grape composition. The aim of this study is to estimate the impact of growing season temperature (GST) on grape prices in Australia using cross-sectional data.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>We use data on average price by cultivar and region for a 10 year period. We estimate a model using (area-) weighted least squares and variables from a principal component analysis to control for 103 characteristics that relate to the production system used in each of 26 regions. Results suggest that a GST increase of 1°C leads to a decrease of 9% in the average price of grapes. A LASSO model that we use as a robustness check suggests similar results: a GST increase of 1°C leads to a decrease of 7.3% in the average price of grapes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Failing to control for characteristics that relate to the production system overestimates the impact of GST on grape prices, suggesting that changes to variables in a production system may mitigate deleterious changes to grape composition due to climate change.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This study contributes to the understanding of the issue of omitted variable bias in cross-sectional models, and how to deal with this issue when analysing the impact of climate and climate change in grape and wine research.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 4","pages":"651-657"},"PeriodicalIF":2.8,"publicationDate":"2022-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12566","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"62837229","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":"Timing and severity of crop load management influences technological maturity, terpene synthase expression and free terpene accumulation in Gewürztraminer grapes (Vitis vinifera L.)","authors":"Y. Kovalenko,&nbsp;J. VanderWeide,&nbsp;R. Tindjau,&nbsp;W.F. Zandberg,&nbsp;S.D. Castellarin","doi":"10.1111/ajgw.12565","DOIUrl":"10.1111/ajgw.12565","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Terpenes are volatile organic compounds that influence the composition of many winegrape cultivars. Terpene accumulation is variable between seasons and locations, influencing vintage composition. Crop load management (CLM) is a cultural practice utilised to improve grape composition; however, the impact of CLM on terpene biosynthesis and accumulation in winegrapes remains largely unknown.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Crop load management was applied to Gewürztraminer vines at two developmental stages: bunch closure [early (E)] and veraison [late (L)], and two crop loads: 50% removal [light crop (LC)] and 25% removal [medium crop (MC)] and compared to a Control [high crop (HC)] over three seasons. We considered early-harvest (22.5°Brix in HC) and harvest (23.4°Brix in HC) dates. The LC treatments improved TSS at both harvests; however, LC-E accelerated ripening compared to LC-L. The concentration of total free terpenes was highest in LC-E only at early-harvest. Free α-phellandrene, β-citronellol, geranic acid, geraniol, myrcene and nerol dictated this pattern. Although LC-E increased glycosylated geraniol at early-harvest, the concentration of total glycosylated terpenes was not altered. The expression of four terpene synthase (TPS) genes was increased by LC-E at early-harvest.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The LC-E treatment accelerated technological maturity, and increased the expression of TPSs and free terpene accumulation at the early-harvest stage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This work provides valuable insight into the capacity of CLM to modulate terpenes in aromatic winegrapes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 4","pages":"638-650"},"PeriodicalIF":2.8,"publicationDate":"2022-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12565","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41331452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of non-Saccharomyces yeast strains on 3-isobutyl-2-methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation","authors":"J.-C. Li,&nbsp;K.L. Wilkinson,&nbsp;C.M. Ford,&nbsp;V. Jiranek","doi":"10.1111/ajgw.12563","DOIUrl":"10.1111/ajgw.12563","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>3-Isobutyl-2-methoxypyrazine (IBMP) is a compound whose aroma is reminiscent of green capsicum and is found in many winegrape cultivars, such as Cabernet Sauvignon and Sauvignon Blanc. A high concentration in grapes can lead to excessive greenness in the resulting wine products, thus reducing quality. This study sought to determine the impact of using non-<i>Saccharomyces</i> yeast during fermentation on the concentration and perception of IBMP in wines.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>As a potential postharvest remediation strategy, 11 strains of non-<i>Saccharomyces</i> were evaluated through fermentation of juices containing IBMP. Wines fermented with <i>Kazachstania servazzii, Metschnikowia pulcherrima, K. aerobia, Hanseniaspora uvarum, Meyerozyma guillermondii</i> and <i>Candida krusei</i> were rated with a higher level of fruitiness and less greenness in sensory analysis, even though no significant difference was observed amongst yeast treatments for IBMP concentration.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>In mixed fermentation, in which <i>Saccharomyces cerevisiae</i> yeast strain EC1118 was sequentially inoculated, several non-<i>Saccharomyces</i> yeast strains differentially masked the perception of IBMP.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>The selective use of non-<i>Saccharomyces</i> yeast may be a strategy for modulating the excessive perception of greenness in wines derived from grapes containing a high concentration of IBMP.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 4","pages":"607-620"},"PeriodicalIF":2.8,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12563","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41990645","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":"Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine","authors":"D. Espinase Nandorfy,&nbsp;F. Watson,&nbsp;D. Likos,&nbsp;T. Siebert,&nbsp;K. Bindon,&nbsp;S. Kassara,&nbsp;R. Shellie,&nbsp;R. Keast,&nbsp;I.L. Francis","doi":"10.1111/ajgw.12564","DOIUrl":"10.1111/ajgw.12564","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>The effect of amino acids, and their interactions with volatiles and other non-volatiles, on in-mouth sensory properties of red wines is not known. This knowledge gap has been studied in a series of comprehensive sensory experiments.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>A solvent-assisted flavour evaporation extract of Shiraz wine volatiles, a de-aromatised polyphenolic extract and amino acids were added to model wine and wine systems. Using full factorial designs, samples were evaluated by sensory quantitative descriptive analysis. Volatiles enhanced Viscous mouthfeel (<i>F</i> = 20.0, <i>P</i> &lt; 0.001), Sweetness (<i>F</i> = 26.5, <i>P</i> &lt; 0.001) and Body (<i>F</i> = 81.4, <i>P</i> &lt; 0.001), while the phenolic extract directed Astringency (<i>F</i> = 170.5, <i>P</i> &lt; 0.001) as well as Bitterness (<i>F</i> = 7.3, <i>P</i> &lt; 0.001) and suppressed Sweetness (<i>F</i> = 16.5, <i>P</i> &lt; 0.001). An amino acid by volatile interaction (<i>F</i> = 4.2, <i>P</i> &lt; 0.05) was found, and further experiments showed that L-proline enhanced Viscosity (<i>F</i> = 5.0, <i>P</i> &lt; 0.05), Sweetness (<i>F</i> = 14.4, <i>P</i> &lt; 0.001), Red fruit flavour (<i>F</i> = 7.8, <i>P</i> &lt; 0.001) and suppressed Astringency (<i>F</i> = 6.1, <i>P</i> &lt; 0.05) and Bitterness (<i>F</i> = 7.0, <i>P</i> &lt; 0.01), while L-glutamic acid imparted an Umami taste (<i>F</i> = 5.0, <i>P</i> &lt; 0.05) at wine-like concentration.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>For the first time, these causal experiments showed that amino acids can influence the taste, mouthfeel and flavour of red wine.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This work provides insight into a new class of wine compounds of sensory significance that can be targeted by producers to directly influence wine flavour.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 4","pages":"621-637"},"PeriodicalIF":2.8,"publicationDate":"2022-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12564","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41283017","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":"Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs Sangiovese and Merlot) grafted on two rootstocks","authors":"G. Palai,&nbsp;G. Caruso,&nbsp;R. Gucci,&nbsp;C. D'Onofrio","doi":"10.1111/ajgw.12562","DOIUrl":"10.1111/ajgw.12562","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Water deficit modifies the concentration of the aroma compounds of grape berries, but little information is available on the effect of deficits applied at different phenological stages. We evaluated the effect of deficit irrigation on glycosylated volatile organic compounds (VOCs) responsible for the aroma of berries of Sangiovese and Merlot cultivars grafted on 1103P or SO4 rootstocks.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Vines were subjected to either pre- or post-veraison water stress, and berry composition compared against that of fruit of fully irrigated vines. At harvest, a higher concentration of glycosylated VOCs was measured in berries from vines stressed pre-veraison, but while it increased as water deficit increased in Sangiovese, this occurred only at a low or moderate level of stress in Merlot. Post-veraison water stress had a negative or negligible effect on the concentration of glycosylated VOCs in berries at harvest. The rootstock affected the concentration of glycosylated VOCs, particularly in vines stressed pre-veraison, with higher glycosylated VOCs observed for SO4 grafted vines than for 1103P grafted vines.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Pre-veraison water deficit enhanced the concentration of berry glycosylated VOCs, while post-veraison deficit did not. The rootstock–scion interaction might amplify the irrigation effect on berry glycosylated VOCs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Modifying the timing and volume of irrigation might allow management of berry flavour for improved fruit and wine composition. Irrigation protocols should be tailored for specific cultivar–rootstock combinations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 4","pages":"590-606"},"PeriodicalIF":2.8,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12562","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41704684","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":"Identification and recovery of local Vitis vinifera L. cultivars collected in ancient vineyards in different locations of Argentina","authors":"R. Torres,&nbsp;G. Aliquó,&nbsp;A. Toro,&nbsp;F. Fernández,&nbsp;S. Tornello,&nbsp;E. Palazzo,&nbsp;S. Sari,&nbsp;M. Fanzone,&nbsp;F. De Biazi,&nbsp;H.J. Oviedo,&nbsp;R. Segura,&nbsp;V. Laucou,&nbsp;T. Lacombe,&nbsp;J.A. Prieto","doi":"10.1111/ajgw.12561","DOIUrl":"10.1111/ajgw.12561","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>These last years, minor cultivars have gained attention as they provide an opportunity to offer original products in a global market and to combat global warming. Recent evidence brought to light the existing diversity within the group of autochthonous cultivars from Argentina and other South American countries, commonly known as <i>criollas</i>. The objective was to prospect, rescue and identify grapevine phenotypes recovered in ancient vineyards as putative <i>criollas,</i> in the western provinces of Argentina.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>We collected 60 samples in 11 locations. Their identity and pedigree were analysed through nuclear simple sequence repeat (nSSR) markers. The 60 samples were grouped in 45 different genotypes, 19 of them corresponding to previously registered cultivars, while 26 were new genotypes, with no correspondence in international databases. The majority (18) of the 26 new genotypes were related with the <i>criollas</i> group while other genotypes presented a totally different genetic profile and its origin remains to be elucidated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The diversity within the South American cultivars is higher than previously thought. Ancient vineyards, located in isolated valleys, are reservoirs of minor cultivars, and growers have played a key role in maintaining and conserving them.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This genetic diversity constitutes a valuable tool to explore alternatives for diversification and adaptation to climate change.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 4","pages":"581-589"},"PeriodicalIF":2.8,"publicationDate":"2022-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12561","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45099494","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":"Characterising retained dormant shoot attributes to support automated cane pruning on Vitis vinifera L. cv. Sauvignon Blanc","authors":"P.T.M. Epee,&nbsp;O.J. Schelezki,&nbsp;A.K. Parker,&nbsp;M.C.T. Trought,&nbsp;A. Werner,&nbsp;R.W. Hofmann,&nbsp;P. Almond,&nbsp;J. Fourie","doi":"10.1111/ajgw.12555","DOIUrl":"10.1111/ajgw.12555","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>The shortage of skilled pruners portends automation as an alternative. To train an Artificial Intelligence (AI) system in cane pruning, the attributes of grapevine dormant shoots were characterised.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Eight attributes of dormant shoots, diameter, length, vertical and horizontal distance, node number, internode length, origin and position relative to bottom fruiting wire, were measured prior to and after pruning. Vine canopies were modified according to a 5 [total node numbers on canes: 10, 20, 30, 40, 50] × 3 [total node numbers on spurs: 1, 2, 3] factorial design. Compared to non-retained dormant shoots, retained dormant shoots were thicker (9.2 ± 0.07 mm), longer (104.7 ± 0.93 cm), close to the vine trunk (11.4 ± 0.65 cm) and below the bottom fruiting wire (83.2 ± 0.54 cm). Spurs had the shortest horizontal (9.8 ± 0.93 cm) and vertical (77.8 ± 0.7 cm) distance, originating from the vine head, base nodes and first nodes of old canes and old spurs. Modifying the vine canopy via increased node numbers had a significant effect on all retained dormant shoot attributes (<i>P</i> &lt; 0.05) except on the position relative to the bottom fruiting wire.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Cane pruning in commercial vineyards is consistent and follows rules based on viticulture knowledge. Retained, non-retained dormant shoots, canes and spurs exhibit distinct attributes useful in quantifying, assessing and modelling cane pruning.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Data and knowledge from the research are currently being used in modelling and training AI cane-pruning algorithms.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 3","pages":"508-520"},"PeriodicalIF":2.8,"publicationDate":"2022-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12555","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42827488","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}