Australian Journal of Grape and Wine Research最新文献

{"title":"Rootstock type influences salt exclusion response of grafted Shiraz under salt treatment at elevated root zone temperature","authors":"R.R. Walker,&nbsp;D.H. Blackmore,&nbsp;J.D. Dunlevy,&nbsp;E.J. Edwards,&nbsp;A.R. Walker","doi":"10.1111/ajgw.12550","DOIUrl":"10.1111/ajgw.12550","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>The temperature of the upper soil zone lags but strongly correlates with prevailing air temperature. The effect of root zone (RZ) temperature on shoot salt exclusion is poorly understood. The aim was to gain a better understanding of the effect of RZ temperature on the salt exclusion, growth and stomatal conductance of Shiraz grafted onto a range of rootstock genotypes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Glasshouse grown Shiraz on 140 Ruggeri, K51-40 and six K51-40 × 140 Ruggeri hybrid rootstocks were assessed at a cool (mean 19.3°C) and hot (mean 30.8°C) RZ temperature, plus or minus salt treatment of 50 mmol/L chloride with mixed cations. After 28 days, plants were destructively harvested. Chloride concentration in laminae, petioles and roots and cation concentration in laminae and roots were measured. All rootstocks showed enhanced shoot sodium exclusion under salt treatment at the hot RZ temperature demonstrated by significantly lower sodium concentration in laminae and higher concentration in roots. Shoot chloride exclusion capacity of salt-treated K51-40 declined, while that of 140 Ruggeri and two hybrid rootstocks improved at the hot RZ temperature.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Shoot chloride exclusion varied widely among rootstock genotypes subjected to salinity and hot RZ temperature, compared with shoot sodium exclusion, reflecting its control by multiple genes and apparent differential sensitivity to environmental cues.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>The genetic potential of 140 Ruggeri to enhance shoot sodium and chloride exclusion at elevated RZ temperature was demonstrated, highlighting its potential as a breeding parent for rootstock improvement, to meet anticipated future challenges of rising RZ temperature and salinity.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 2","pages":"292-303"},"PeriodicalIF":2.8,"publicationDate":"2022-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12550","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44164282","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":"Sparging of white wine","authors":"J. Walls,&nbsp;S. Sutton,&nbsp;C. Coetzee,&nbsp;W.J. du Toit","doi":"10.1111/ajgw.12541","DOIUrl":"10.1111/ajgw.12541","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Sparging with an inert gas is often used in the wine industry to lower the dissolved oxygen concentration in wine. It is not well known, however, if this practice affects the composition of wine, and as well as the physio-chemical and operating factors affecting the efficacy of sparging. The main aims of this study were to assess the effect of sparging on white wine composition and to elucidate winemaking related factors affecting its efficacy.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Chenin Blanc and Sauvignon Blanc white wines were exposed to several sparging regimes to evaluate the effect of gas flow rate, wine temperature, gas composition, bubble size, repeated sparging and extended sparging on sparging efficacy and wine composition.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Bubble size and wine temperature were the two main factors that influenced sparging efficacy the most. Sparging with nitrogen gas does not appear to influence the chemical composition of the wine to a large extent, except in the case of dissolved CO₂ concentration; however, sensory studies on its effects are required.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Sparging appears to be a safe practice for wine producers to lower dissolved oxygen concentration in wine if lost dissolved CO₂ can be replenished.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 3","pages":"450-458"},"PeriodicalIF":2.8,"publicationDate":"2022-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12541","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48319724","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":"Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine","authors":"K.L. Wilkinson,&nbsp;R. Ristic,&nbsp;C. Szeto,&nbsp;D.L. Capone,&nbsp;L. Yu,&nbsp;D. Losic","doi":"10.1111/ajgw.12548","DOIUrl":"10.1111/ajgw.12548","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Grapegrowers and winemakers, around the world, are searching for strategies to mitigate the compositional and sensory consequences of grapevine exposure to smoke from wildfires. This study evaluated the use of activated carbon fabrics as protective coverings to mitigate the uptake of smoke-derived volatile phenols by grapes, and accordingly, the intensity of smoky, ashy characters in wine.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Smoke was applied to Mataro grapes, with and without individual bunches being enclosed in bags made from three activated carbon fabrics (felt, light cloth and heavy cloth). Wine made from smoke-exposed grapes had an elevated concentration of volatile phenols, but the composition of wines made from grapes protected by activated carbon fabric was comparable to that of the Control wine; the difference in concentration of guaiacol, <i>o</i>- and <i>m</i>-cresol and/or syringol was only 1 μg/L. Wine made from smoke-exposed grapes had diminished fruit and prominent smoke characters, whereas the sensory profile of the wines corresponding to activated carbon fabric treatments could not be differentiated from that of the Control wine. Analysis by GC/MS of the activated carbon fabrics following repeated smoke exposure confirmed their adsorption of smoke volatiles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The activated carbon fabrics successfully protected Mataro grapes and wine from being tainted by smoke exposure.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This study demonstrates a promising new technology for overcoming smoke taint, an issue of major concern for grape and wine producers worldwide.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 3","pages":"500-507"},"PeriodicalIF":2.8,"publicationDate":"2022-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12548","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45883787","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 phenology, growth characteristics and berry composition in a hot Australian climate to identify wine cultivars adapted to climate change","authors":"P.R. Clingeleffer,&nbsp;H.P. Davis","doi":"10.1111/ajgw.12544","DOIUrl":"10.1111/ajgw.12544","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>The phenology, growth traits and fruit composition of cultivars in the CSIRO germplasm collection, located in a hot Australian region, were assessed to identify those adapted to climate change.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>The study involved 465 cultivars assessed over four seasons. Differences in key traits included a 5-week range in budburst; a 4-month harvest window; a twofold difference in the growth period from budburst to harvest; a fivefold difference in fruitfulness and in leaf area index; a 15-fold difference in berry mass; and a five- to 15-fold difference in berry mineral ion concentration and large differences in fruit composition. The latter included pH (range 3.48–4.95), titratable acidity (1.60–9.07 g/L), tartaric acid (2.20–7.95 g/L), malic acid (0.80–7.74 g/L), yeast assimilable nitrogen (70–505 mg/L) and, in red wine cultivars, total anthocyanins (0.04–5.79 mg/g) and phenolic compounds (0.55–3.60 a.u.).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Cultivars grown under hot conditions with late budburst to minimise frost risks; short growth periods and small canopies to improve water use efficiency; and early and late ripening to extend the season have been identified. Early ripening cultivars had better fruit composition than late ripening cultivars.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance</h3>\u0000 \u0000 <p>Opportunities to broaden genetic diversity will enhance the capability of the wine industry to meet challenges associated with climate change. Poor fruit composition, however, associated with high pH is a limiting factor under hot conditions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 2","pages":"255-275"},"PeriodicalIF":2.8,"publicationDate":"2022-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12544","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43469585","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 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}