E. Hernández-Montes, J.M. Escalona, M. Tomás, S. Martorell, J. Bota, I. Tortosa, H. Medrano
{"title":"Carbon balance in grapevines (Vitis vinifera L.): effect of environment, cultivar and phenology on carbon gain, losses and allocation","authors":"E. Hernández-Montes, J.M. Escalona, M. Tomás, S. Martorell, J. Bota, I. Tortosa, H. Medrano","doi":"10.1111/ajgw.12557","DOIUrl":"10.1111/ajgw.12557","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Measuring the carbon assimilation and respiration during vine phenology can provide an understanding of the dynamics of carbon fluxes from different organs and their relationship. Most field studies to date do not consider the respiratory losses of different plant organs and their variability under environmental, genetic and phenological changes. The aim of this study was to investigate the effect of genotype and water regime on carbon assimilation, respiration and allocation during vine phenology.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Field trials were carried out during 2013 and 2014 to study the effect of genotype and water status on carbon assimilation, respiratory losses from leaves, shoots, fruits and roots during the vine phenological cycle, and on biomass production. Carbon respiration varied during plant phenology and represented a significant proportion of the total vine carbon assimilation. The integrated carbon respiratory loss in leaves, fruits and roots was greater in irrigated vines than in non-irrigated vines. Tempranillo recorded the highest carbon assimilation, leaf and stem respiration, as well as the highest above-ground biomass. Garnacha showed a higher root respiration loss and allocated more biomass to the permanent organs. Accumulation of above-ground biomass was influenced by plant carbon budgets during the growing season.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Vine phenology, cultivar and plant water status affected carbon assimilation, carbon loss and carbon allocation. Non-irrigated vines had a higher respiratory carbon loss in respect to the total carbon assimilation by photosynthesis. Above- and below-ground carbon fluxes were coupled during vine phenology.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>The present work illustrates the importance of respiratory processes on the carbon balance and the relationship among different carbon balance components during vine phenology.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 4","pages":"534-544"},"PeriodicalIF":2.8,"publicationDate":"2022-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12557","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49413115","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}
B. Sams, R.G.V. Bramley, M. Aboutalebi, L. Sanchez, N. K. Dokoozlian, C. M. Ford, V. Pagay
{"title":"Facilitating mapping and understanding of within-vineyard variation in fruit composition using data pooled from multiple vineyards","authors":"B. Sams, R.G.V. Bramley, M. Aboutalebi, L. Sanchez, N. K. Dokoozlian, C. M. Ford, V. Pagay","doi":"10.1111/ajgw.12556","DOIUrl":"10.1111/ajgw.12556","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>A large number of fruit samples is required for adequate variogram estimation, making the development of prescriptive maps for vineyard management cost prohibitive for most growers. The project assessed the efficacy of aggregating samples from multiple vineyards, over multiple years, to estimate a ‘common’ variogram that could be generated and applied more efficiently.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Fifteen hundred berry samples were collected over 3 years (2017–2019) in four vineyards in California for analysis of fruit composition and spatial variability. Maps were produced for anthocyanins, malic acid and β-damascenone in each vineyard using four separate aggregations of samples and showed only subtle changes in patterns of spatial variability in any of the three analytes assessed. A common variogram generated without points from the vineyard to be mapped indicated lower kriging variances over 100 simulations and was able to correctly classify up to 70% of sample values.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The use of a common variogram in describing spatial variability in vineyards adds important statistical support to the generation of robust maps that could be used for targeted vineyard management. Grower collaboration across multiple regional vineyards could therefore improve mapping support for all involved. Though high-density sampling may still be required in some cases, once stable zones of fruit quality have been characterised, the sample size could potentially be reduced in subsequent years.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Maps produced from combined datasets collected from multiple vineyards and years could provide growers and wineries more confidence in zonal management by showing the temporal stability of the spatial variability of several aspects of fruit quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 4","pages":"522-533"},"PeriodicalIF":2.8,"publicationDate":"2022-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12556","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48946153","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}
D.L. Capone, I.L. Francis, P.R. Clingeleffer, S.M. Maffei, P.K. Boss
{"title":"Evidence that methoxypyrazine accumulation is elevated in Shiraz rachis grown on Ramsey rootstock, increasing ‘green’ flavour in wine","authors":"D.L. Capone, I.L. Francis, P.R. Clingeleffer, S.M. Maffei, P.K. Boss","doi":"10.1111/ajgw.12551","DOIUrl":"10.1111/ajgw.12551","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>‘Green’ sensory characters in Shiraz wines were observed in wines produced from different rootstocks. The compounds responsible were investigated as these attributes are generally seen as negative.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>GC/MS-olfactometry and stable isotope dilution analysis methods were used to identify and quantify a range of volatile compounds associated with ‘green’ sensory characters in Shiraz wine made from grapes grafted on Ramsey and Dog Ridge rootstocks. These wines were higher in this character compared to wines from Merbein 6262, a low vigour rootstock. GC-olfactometry identified the compound responsible for this intense ‘green’ aroma to be 3-isobutyl-2-methoxypyrazine, which was not detected in Shiraz grape berries but was found at significantly higher concentration in rachis tissue from bunches grown on Ramsey rootstock compared to own-roots.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Grape rachis inclusion is the most probable cause of the 3-isobutyl-2-methoxypyrazine concentration in the Shiraz wines, and rootstocks can influence the accumulation of methoxypyrazines in the rachis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Methoxypyrazines in rachis tissues have the potential to impart ‘green’ sensory characters in wines of cultivars not known to produce methoxypyrazines in the berries. Other volatile aroma compounds were found to be affected by rootstocks which may also be useful in targeting rootstocks to give a desired wine style.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 2","pages":"304-315"},"PeriodicalIF":2.8,"publicationDate":"2022-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12551","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42880976","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":"Foreword to the special issue of the Australian Journal of Grape and Wine Research highlighting the research of the Commonwealth Scientific and Industrial Research Organisation in viticulture","authors":"","doi":"10.1111/ajgw.12554","DOIUrl":"10.1111/ajgw.12554","url":null,"abstract":"<p>This special issue of the <i>Australian Journal of Grape and Wine Research</i> has been produced to recognise the contribution, over the last 60 years, of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) to viticulture research in support of the development and ongoing success of the Australian wine-, dried- and tablegrape industries.</p><p>The involvement of the CSIRO with viticulture research and development can be traced back to the 1927 when the Council for Scientific and Industrial Research, forerunner of CSIRO, assumed control of the Merbein Research Station in Victoria which had been established in 1920. Sixty years ago, in 1962, major changes were made to the research directions of the research station, including an expanded focus on viticulture, along with renaming of the facility to the Horticulture Research Station. In 1963, a second laboratory was built on the campus of the Waite Agricultural Research Institute in Adelaide, South Australia which became the headquarters of the CSIRO Division of Horticultural Research in 1967, encompassing the research activities of both centres.</p><p>Prior to 1962, the CSIRO's viticultural research portfolio was focused mainly on various aspects of the growth and management of Sultana vines for driedgrape production. With the expansion of the research facilities, however, and wider recognition of the potential for wine industry development, CSIRO's focus shifted to include an increased emphasis on winegrape research, corresponding with the renewed interest, at that time, in winegrape production along the River Murray.</p><p>Many of these discoveries have the potential to underpin the development of improved grapevine germplasm and management techniques to meet the future challenges faced by the Australian viticultural industries.</p><p>This special edition contains 11 articles that have been reviewed through the peer-review process of the <i>Australian Journal of Grape and Wine Research</i>. The articles reflect some of the major areas of viticultural research that have been undertaken by CSIRO over the last 10–20 years, including precision viticulture, grapevine breeding and genetics, rootstock physiology, tolerance to biotic and abiotic stress, the regulation of berry development and the genetic regulation of the biosynthesis of grape-derived flavour and aroma compounds.</p><p>Thanks to the Journal's editorial panel and reviewers for making this issue possible. The contributions of the many CSIRO staff and of our numerous collaborators over the last 60 years, both here in Australia and overseas, some of whom are represented as co-authors on the papers in this issue, are acknowledged. In particular, we would like to thank our colleagues from The Australian Wine Research Institute, The University of Adelaide, the South Australian Research and Development Institute and other State agencies, and Charles Sturt University for their important contributions. We also acknowledge va","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 2","pages":"176"},"PeriodicalIF":2.8,"publicationDate":"2022-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12554","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42183501","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}
E.J. Edwards, A. Betts, P.R. Clingeleffer, R.R. Walker
{"title":"Rootstock-conferred traits affect the water use efficiency of fruit production in Shiraz","authors":"E.J. Edwards, A. Betts, P.R. Clingeleffer, R.R. Walker","doi":"10.1111/ajgw.12553","DOIUrl":"10.1111/ajgw.12553","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Rootstock type can lead to differences in scion canopy growth and fruit yield by conferring specific traits to the scion. Conferred traits may interact to alter the relationship between vine water use and fruit yield, providing a mechanism whereby rootstocks could be used to improve the water use efficiency of fruit production. This study aimed to determine whether rootstock conferred vigour and crop water use index (yield per unit water transpired) were linked.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Seven rootstock genotypes, grafted with Shiraz, in a trial established over 20 years previously, were assessed over four seasons for vigour, yield and leaf physiology, and over three seasons for whole vine transpiration using sapflow sensors. There were consistent differences in rootstock conferred traits, with yield being affected to a lesser extent than vigour or vine water use.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The water use efficiency of fruit production was improved for Shiraz on low vigour conferring rootstocks, due to a combination of rootstock conferred effects on scion vigour, leaf gas exchange, whole vine transpiration and yield.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>The study has demonstrated that rootstock conferred traits can alter the crop water use index of the scion in a mature vineyard. Consequently, accurately matching irrigation application with vigour and leaf physiology traits of the chosen rootstock has the potential to be used as a tool to optimise vineyard water use efficiency, even in fully irrigated vineyards.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 2","pages":"316-327"},"PeriodicalIF":2.8,"publicationDate":"2022-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12553","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44622204","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":"Development of new wine-, dried- and tablegrape scions and rootstocks for Australian viticulture: past, present and future","authors":"I.B. Dry, C. Davies, J.D. Dunlevy, H.M. Smith, M.R. Thomas, A.R. Walker, R.R. Walker, P.R. Clingeleffer","doi":"10.1111/ajgw.12552","DOIUrl":"10.1111/ajgw.12552","url":null,"abstract":"<p>This review highlights the contributions of CSIRO to the development of new scions and rootstocks for the Australian winegrape, driedgrape and tablegrape industries. Initially, CSIRO played a pivotal role in the selection of high-yielding Sultana clones which contributed over half the total Australian grape crop in the 1970s used for wine- and driedgrape production. It was also responsible for importation and evaluation of the Salt Creek (syn. Ramsey) rootstock which provided tolerance to root-knot nematodes and salinity and became the most widely adopted rootstock for the emerging Australian wine industry in the 1980–1990s. The CSIRO has also successfully bred or released several new grape cultivars. While the adoption rate for the CSIRO wine cultivars has been limited, CSIRO-selected cultivars dominate the Australian driedgrape industry, while CSIRO-released cultivars continue to play an important role in the Australian tablegrape industry. In the 1990s, CSIRO commenced the application of molecular biology techniques for grapevine germplasm improvement. Researchers from CSIRO were some of the first in the world to successfully regenerate transgenic grapevines and demonstrate the potential of this technology to produce low-browning driedgrapes and mildew-resistant premium winegrapes. More recently, the focus has shifted to the mapping of resistance loci from wild grape species and their introgression into new winegrape scions to provide resistance to mildews and new rootstocks to provide durable resistance to rootknot nematodes and phylloxera. Finally, this review considers some future challenges faced by the Australian grape industries and how these might be addressed using conventional or molecular breeding strategies.</p>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":"28 2","pages":"177-195"},"PeriodicalIF":2.8,"publicationDate":"2022-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12552","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48017857","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":"Rootstock type influences salt exclusion response of grafted Shiraz under salt treatment at elevated root zone temperature","authors":"R.R. Walker, D.H. Blackmore, J.D. Dunlevy, E.J. Edwards, 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, S. Sutton, C. Coetzee, 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 CO<sub>2</sub> 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 CO<sub>2</sub> 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}
K.L. Wilkinson, R. Ristic, C. Szeto, D.L. Capone, L. Yu, D. Losic
{"title":"Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine","authors":"K.L. Wilkinson, R. Ristic, C. Szeto, D.L. Capone, L. Yu, 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, 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}