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You searched for: Journal Australian journal of grape and wine research Remove constraint Journal: Australian journal of grape and wine research Journal name Australian journal of grape and wine research Remove constraint Journal name: Australian journal of grape and wine research Subject grapes Remove constraint Subject: grapes
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1. Abscisic acid and proline are not equivalent markers for heat, drought and combined stress in grapevines

Author:
P.P. Lehr; E. Hernández‐Montes; J. Ludwig‐Müller; M. Keller; C. Zörb
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 119-130
ISSN:
1322-7130
Subject:
Vitis; abscisic acid; biosynthesis; drought; gas exchange; gene expression; grapes; heat; heat stress; leaves; plant growth; proline; research; reverse transcriptase polymerase chain reaction; temperature; viticulture; water stress; wines
Abstract:
... BACKGROUND AND AIMS: Viticulture will be particularly affected by increasing drought and heat waves in the future. It is of interest to find traits that indicate stress before symptoms become apparent. We investigated whether the commonly used traits, proline and abscisic acid (ABA) biosynthesis, are suitable markers for heat, drought or combined stress and whether gene expression of key enzymes o ...
DOI:
10.1111/ajgw.12523

2. Application of foliar urea to grapevines: productivity and flavour components of grapes

Author:
G. Gutiérrez‐Gamboa; F. Diez‐Zamudio; L. Oliveira Stefanello; A. Tassinari; G. Brunetto
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 27-40
ISSN:
1322-7130
Subject:
Vitis; alcoholic fermentation; astringency; bitterness; cutin; foliar application; gene expression; grapes; nitrogen; nitrogen content; odors; research; toxicity; urea
Abstract:
... Urea is a non‐electrically charged nitrogen (N) molecule suitable for foliar application, since it easily penetrates the epicuticular waxes and the cutin layer of leaves. Several field trials have been conducted to understand how foliar application of urea to grapevines may affect yield and grape composition compared to other N fertilisers. The effectiveness of foliar application of urea to change ...
DOI:
10.1111/ajgw.12515

3. Assessment of phenology, growth characteristics and berry composition in a hot Australian climate to identify wine cultivars adapted to climate change

Author:
P.R. Clingeleffer; H.P. Davis
Source:
Australian journal of grape and wine research 2022 v.28 no.2 pp. 255-275
ISSN:
1322-7130
Subject:
anthocyanins; climate; climate change; frost; fruit composition; genetic variation; germplasm conservation; grapes; leaf area index; malic acid; nitrogen; pH; phenology; red wines; research; tartaric acid; titratable acidity; water use efficiency; wine cultivars; wine industry; yeasts
Abstract:
... BACKGROUND AND AIMS: 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. METHODS AND RESULTS: 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 diff ...
DOI:
10.1111/ajgw.12544

4. Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine

Author:
S. Sawyer; R. Longo; M. Solomon; L. Nicolotti; H. Westmore; A. Merry; G. Gnoinski; A. Ylia; R. Dambergs; F. Kerslake
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 146-159
ISSN:
1322-7130
Subject:
Vitis vinifera; autolysis; cultivars; grapes; odors; oxidation; research; volatile compounds; yeasts
Abstract:
... BACKGROUND AND AIMS: Yeast autolysis is understood to be primarily responsible for giving traditional method sparkling wines complex and developed aromas. The contribution from ageing the wine itself, however, is less well‐established. This study aimed to determine the contribution of autolysis products and compounds associated with wine oxidation and ageing in Vitis vinifera L. Chardonnay and Pin ...
DOI:
10.1111/ajgw.12527

5. Carbon balance in grapevines (Vitis vinifera L.): effect of environment, cultivar and phenology on carbon gain, losses and allocation

Author:
E. Hernández‐Montes; J.M. Escalona; M. Tomás; S. Martorell; J. Bota; I. Tortosa; H. Medrano
Source:
Australian journal of grape and wine research 2022 v.28 no.4 pp. 534-544
ISSN:
1322-7130
Subject:
Vitis vinifera; aboveground biomass; biomass production; carbon; carbon dioxide fixation; cultivars; genotype; grapes; irrigation; leaves; phenology; photosynthesis; research; vines; wines
Abstract:
... BACKGROUND AND AIMS: 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 i ...
DOI:
10.1111/ajgw.12557

6. Characterising retained dormant shoot attributes to support automated cane pruning on Vitis vinifera L. cv. Sauvignon Blanc

Author:
P.T.M. Epee; O.J. Schelezki; A.K. Parker; M.C.T. Trought; A. Werner; R.W. Hofmann; P. Almond; J. Fourie
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 508-520
ISSN:
1322-7130
Subject:
Vitis vinifera; artificial intelligence; automation; canopy; grapes; head; internode length; research; vines; viticulture; wines
Abstract:
... BACKGROUND AND AIMS: 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. METHODS AND RESULTS: Eight attributes of dormant shoots, diameter, length, vertical and horizontal distance, node number, internode length, origin and position relative to bottom f ...
DOI:
10.1111/ajgw.12555

7. Concentration of smoke marker compounds in non‐smoke‐exposed grapes and wine in Australia

Author:
A. Coulter; G. Baldock; M. Parker; Y. Hayasaka; I.L. Francis; M. Herderich
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 459-474
ISSN:
1322-7130
Subject:
cultivars; data collection; forest fires; glycosides; grapes; phenol; research; smoke; taint; wines; Australia
Abstract:
... BACKGROUND AND AIMS: 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 comp ...
DOI:
10.1111/ajgw.12543

8. Connection matters: exploring the implications of scion–rootstock alignment in grafted grapevines

Author:
D. Marín; L.G. Santesteban; S. Dayer; A. Villa‐Llop; F.J. Abad; G.A. Gambetta; J.M. Torres‐Ruiz; N. Torres
Source:
Australian journal of grape and wine research 2022 v.28 no.4 pp. 561-571
ISSN:
1322-7130
Subject:
Vitis; gas exchange; grapes; hydraulic conductivity; leaves; physiology; research; rootstocks; scions; vines; vineyards; viticulture; wines
Abstract:
... BACKGROUND AND AIMS: Grafting in viticulture has been essential since the advent of the phylloxera crisis at the end of the 19th century, but relatively little is known about the relevance of the quality of the connection at the grafting junction on the behaviour of grafted grapevines. METHODS AND RESULTS: An experimental procedure comparing omega grafted vines with complete alignment of the scion ...
DOI:
10.1111/ajgw.12559

9. Critical timing of fungicide application for pruning wound protection to control grapevine trunk diseases

Author:
M.R. Ayres; R. Billones‐Baaijens; S. Savocchia; E.S. Scott; M.R. Sosnowski
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 70-74
ISSN:
1322-7130
Subject:
Eutypa lata; Neofusicoccum; Vitis; ascospores; conidia; fungi; fungicide application; grapes; pyraclostrobin; research; tebuconazole; wines
Abstract:
... BACKGROUND AND AIMS: Grapevine trunk diseases, caused by fungal pathogens that infect pruning wounds, pose a major threat to the sustainability of vineyards throughout the world. Pruning wound protectants can control infection, but little is known about the optimal timing of application of protectants following pruning. In this study, the timing of fungicide application to pruning wounds was evalu ...
DOI:
10.1111/ajgw.12517

10. Cultivar susceptibility and control of angular leaf scorch in grapevine

Author:
M.R. Sosnowski; M.R. Ayres; W.F. Wilcox
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 160-165
ISSN:
1322-7130
Subject:
Vitis vinifera; agricultural experiment stations; biosecurity; cultivars; fungi; grapes; leaves; pyraclostrobin; relapse; research; scorch; tebuconazole; trifloxystrobin; vineyards; viticulture; wine industry; wines; Australia; New York
Abstract:
... BACKGROUND AND AIMS: Angular leaf scorch (ALS), caused by the fungus Pseudopezicula tetraspora, is an exotic disease threat to the $45 billion Australian wine industry. Research was undertaken at the Cornell University New York State Agricultural Experiment Station in Geneva, NY, USA to develop contingency plans for the Australian wine industry in the event of an ALS incursion. METHODS AND RESULTS ...
DOI:
10.1111/ajgw.12529

11. Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs Sangiovese and Merlot) grafted on two rootstocks

Author:
G. Palai; G. Caruso; R. Gucci; C. D'Onofrio
Source:
Australian journal of grape and wine research 2022 v.28 no.4 pp. 590-606
ISSN:
1322-7130
Subject:
Vitis vinifera; cultivars; deficit irrigation; flavor; fruits; glycosylation; grapes; irrigation rates; odors; phenology; research; rootstocks; volatile organic compounds; water stress; wines
Abstract:
... BACKGROUND AND AIMS: 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 r ...
DOI:
10.1111/ajgw.12562

12. Development of downy mildew in grape bunches of susceptible and resistant cultivars: infection pathways and limited systemic spread

Author:
K. Gindro; S. Schnee; N. Lecoultre; E. Michellod; V. Zufferey; J.‐L. Spring; O. Viret; P.‐H. Dubuis
Source:
Australian journal of grape and wine research 2022 v.28 no.4 pp. 572-580
ISSN:
1322-7130
Subject:
Plasmopara viticola; Vitis; cultivars; downy mildew; fungicides; grapes; haustoria; histology; microscopy; mycelium; phenology; research; ripening; wines
Abstract:
... BACKGROUND AND AIMS: Plasmopara viticola development in bunches of two grapevine cultivars, the resistant Divico and the susceptible Chasselas, was studied by using microscopy and molecular detection to investigate tissue susceptibility and the extent of colonisation. METHODS AND RESULTS: Bunches were inoculated with P. viticola at four phenological stages, and the development of downy mildew was ...
DOI:
10.1111/ajgw.12560

13. Differential influence of timing and duration of bunch bagging on volatile organic compounds in Cabernet Sauvignon berries (Vitis vinifera L.)

Author:
L. He; X.‐Q. Xu; Y. Wang; J. Vanderweide; R.‐Z. Sun; G. Cheng; W. Chen; S.‐D. Li; S.‐P. Li; C.‐Q. Duan; J. Wang; Q.‐H. Pan
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 75-85
ISSN:
1322-7130
Subject:
Vitis vinifera; benzaldehyde; biosynthesis; canopy; genes; grapes; heat stress; lutein; nerol; p-cymene; phenol; research; ripening; transcriptomics; volatile organic compounds; wines
Abstract:
... BACKGROUND AND AIMS: Bunch bagging is a grapevine canopy management strategy to protect bunches from light, heat stress and disease pressure. The aim of this study was to unveil the effects of timing and duration of bunch bagging on grape volatile organic compounds (VOCs) at the transcriptomic and metabolic levels. METHODS AND RESULTS: Seven bunch bagging treatments of varying timing and duration ...
DOI:
10.1111/ajgw.12518

14. Effect of microoxygenation applied before and after malolactic fermentation on monomeric phenolics and tannin composition of Pinot Noir wine

Author:
Y. Yang; R.C. Deed; L.D. Araujo; A.L. Waterhouse; P.A. Kilmartin
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 95-106
ISSN:
1322-7130
Subject:
astringency; caffeic acid; color; enzymatic hydrolysis; grapes; hydrolysis; malolactic fermentation; oxygen; research; syringic acid; wines
Abstract:
... BACKGROUND AND AIMS: This study examines the effect of microoxygenation (MOX) applied before and after malolactic fermentation (MLF) on monomeric phenolic compounds and the tannin composition of a young Pinot Noir wine. It provides a complementary study to an earlier report on the effect of MOX on Pinot Noir colour and pigment development. METHODS AND RESULTS: Two oxygen doses [10.8 and 52.4 mg O₂ ...
DOI:
10.1111/ajgw.12520

15. Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine

Author:
Y. Yang; R.C. Deed; L.D. Araujo; A.L. Waterhouse; P.A. Kilmartin
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 50-60
ISSN:
1322-7130
Subject:
absorbance; acetaldehyde; anthocyanins; color; dissolved oxygen; grapes; malolactic fermentation; oxidation; oxygen; polymers; research; winemaking; wines; yeasts
Abstract:
... BACKGROUND AND AIMS: Microoxygenation (MOX) is widely used in winemaking. Its impact, however, on Pinot Noir wines has not been well documented. We investigated the influence of MOX on colour parameters and on the anthocyanin and polymeric pigment concentration of a young Pinot Noir wine. The relationship between MOX, yeast growth and acetaldehyde production was also explored. METHODS AND RESULTS: ...
DOI:
10.1111/ajgw.12512

16. Effect of non‐Saccharomyces yeast strains on 3‐isobutyl‐2‐methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation

Author:
J.‐C. Li; K.L. Wilkinson; C.M. Ford; V. Jiranek
Source:
Australian journal of grape and wine research 2022 v.28 no.4 pp. 607-620
ISSN:
1322-7130
Subject:
Candida krusei; Capsicum; Hanseniaspora uvarum; Kazachstania; Metschnikowia pulcherrima; Meyerozyma; Saccharomyces cerevisiae; fermentation; grapes; odors; remediation; research; sensory evaluation; wine cultivars; wines; yeasts
Abstract:
... BACKGROUND AND AIMS: 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‐Saccharomyces yeast d ...
DOI:
10.1111/ajgw.12563

17. Evidence that methoxypyrazine accumulation is elevated in Shiraz rachis grown on Ramsey rootstock, increasing ‘green’ flavour in wine

Author:
D.L. Capone; I.L. Francis; P.R. Clingeleffer; S.M. Maffei; P.K. Boss
Source:
Australian journal of grape and wine research 2022 v.28 no.2 pp. 304-315
ISSN:
1322-7130
Subject:
cultivars; flavor; grapes; isotope dilution technique; odors; research; rootstocks; stable isotopes; vigor; wines
Abstract:
... BACKGROUND AND AIMS: ‘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. METHODS AND RESULTS: GC/MS‐olfactometry and stable isotope dilution analysis methods were used to identify and quantify a range of volatile compounds associated with ‘green’ sensory ...
DOI:
10.1111/ajgw.12551

18. Exploring the influence of grape tissues on the concentration of wine volatile compounds

Author:
C. L. Blackford; R. D. Trengove; P. K. Boss
Source:
Australian journal of grape and wine research 2022 v.28 no.2 pp. 218-231
ISSN:
1322-7130
Subject:
biosynthesis; fermentation; flavor; germplasm; grapes; lipoxygenases; monoterpenoids; odors; research; vineyards; wines
Abstract:
... BACKGROUND AND AIMS: Knowledge of varietal wine flavour and aroma compounds has improved, but gaps exist concerning how grape composition impacts wine style. This work aimed to explore the influence that different grape tissues can have on the volatile profiles of wines. METHODS AND RESULTS: Riesling and Cabernet Sauvignon berries were separated into skin, flesh and seeds. Two sets of fermentation ...
DOI:
10.1111/ajgw.12524

19. Facilitating mapping and understanding of within‐vineyard variation in fruit composition using data pooled from multiple vineyards

Author:
B. Sams; R.G.V. Bramley; M. Aboutalebi; L. Sanchez; N. K. Dokoozlian; C. M. Ford; V. Pagay
Source:
Australian journal of grape and wine research 2022 v.28 no.4 pp. 522-533
ISSN:
1322-7130
Subject:
anthocyanins; chemical species; data collection; fruit composition; fruit quality; fruits; grapes; kriging; malic acid; research; sample size; vineyards; wines; California
Abstract:
... BACKGROUND AND AIMS: 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. METHODS ...
DOI:
10.1111/ajgw.12556

20. First characterisation of thiol precursors in Colombard and Gros Manseng: comparison of two cultivation practices

Author:
G. Dournes; A. Verbaere; F. Lopez; T. Dufourcq; J.‐R. Mouret; A. Roland
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 492-499
ISSN:
1322-7130
Subject:
biosynthesis; cultivars; grapes; research; thiols; vineyards; wines
Abstract:
... BACKGROUND AND AIMS: The thiol aromatic potential of the grape cultivars, Colombard and Gros Manseng, from Côtes de Gascogne was characterised for the first time. METHODS AND RESULTS: 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 pro ...
DOI:
10.1111/ajgw.12547

21. Free and glycosylated green leaf volatiles, lipoxygenase and alcohol dehydrogenase in defoliated Nebbiolo grapes during postharvest dehydration

Author:
P. Piombino; A. Genovese; L. Rustioni; L. Moio; O. Failla; A. Bellincontro; F. Mencarelli
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 107-118
ISSN:
1322-7130
Subject:
air flow; alcohol dehydrogenase; alcohols; cold stress; crop yield; defoliation; enzyme activity; fruits; glycosylation; grapes; leaves; lipid peroxidation; lipoxygenases; oxidation; research; stress response; temperature; wines
Abstract:
... BACKGROUND AND AIMS: Nebbiolo grapes are used to produce Sfursat wine, following partial dehydration. This research aimed to clarify the influence of fruit exposure to light and postharvest water loss on the concentration of green leaf volatiles (GLVs) and lipoxygenase (LOX) and alcohol dehydrogenase (ADH) activity of grapes. METHODS AND RESULTS: Nebbiolo grapes from Control vines (no defoliation) ...
DOI:
10.1111/ajgw.12521

22. Identification and recovery of local Vitis vinifera L. cultivars collected in ancient vineyards in different locations of Argentina

Author:
R. Torres; G. Aliquó; A. Toro; F. Fernández; S. Tornello; E. Palazzo; S. Sari; M. Fanzone; F. De Biazi; H.J. Oviedo; R. Segura; V. Laucou; T. Lacombe; J.A. Prieto
Source:
Australian journal of grape and wine research 2022 v.28 no.4 pp. 581-589
ISSN:
1322-7130
Subject:
Vitis vinifera; climate change; cultivars; genetic profile; genetic variation; grapes; indigenous species; microsatellite repeats; pedigree; research; wines; world markets; Argentina
Abstract:
... BACKGROUND AND AIMS: 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 criollas. The objective was to prospect, rescue ...
DOI:
10.1111/ajgw.12561

23. Impact of Botrytis cinerea‐infected grapes on quality parameters of red wine made from withered grapes

Author:
J. Kelly; D. Inglis; L. Dowling; G. Pickering
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 439-449
ISSN:
1322-7130
Subject:
Botrytis cinerea; acetates; acetic acid; consumer preferences; fruits; gluconic acid; glycerol; grapes; hexanols; metabolites; odor compounds; red wines; research; sensory evaluation; sensory properties; yeasts; Ontario
Abstract:
... BACKGROUND AND AIMS: Modification of important odorants induced by Botrytis cinerea 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. METHODS AND RESULTS: 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 bo ...
DOI:
10.1111/ajgw.12545

24. Impact of growing season temperature on grape prices in Australia

Author:
G. Puga; K. Anderson; F. Doko Tchatoka
Source:
Australian journal of grape and wine research 2022 v.28 no.4 pp. 651-657
ISSN:
1322-7130
Subject:
climate; climate change; cultivars; grapes; models; prices; principal component analysis; research; temperature; wines; Australia
Abstract:
... BACKGROUND AND AIMS: 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. METHODS AND RESULTS: We use data on average price by cultivar and region for a 10 year p ...
DOI:
10.1111/ajgw.12566

25. Influence of Saccharomyces cerevisiae autochthonous MQ3 strain on terpenes during the alcoholic fermentation of Chardonnay dry white wine

Author:
X. Zhu; X.S. Yang; Y.L. Mao; D.D. Zhao; Y.C. Li
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 41-49
ISSN:
1322-7130
Subject:
Saccharomyces cerevisiae; alcoholic fermentation; citronellol; farnesol; flavor; geraniol; grape must; grapes; linalool; liquid-liquid extraction; nerol; odors; research; ultrasonic treatment; white wines; wine quality
Abstract:
... BACKGROUND AND AIMS: Terpenes are major varietal aroma compounds significantly contributing to wine quality and style. Autochthonous microbial starters can promote the formation and release of the terpenes and thus highlight the terroir typicality of wines. This study compared the physicochemical parameters, changes in the terpene concentration, β‐D‐glucosidase activity and sensory attributes of C ...
DOI:
10.1111/ajgw.12510

26. Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine

Author:
D. Espinase Nandorfy; F. Watson; D. Likos; T. Siebert; K. Bindon; S. Kassara; R. Shellie; R. Keast; I.L. Francis
Source:
Australian journal of grape and wine research 2022 v.28 no.4 pp. 621-637
ISSN:
1322-7130
Subject:
astringency; bitterness; evaporation; fruits; glutamic acid; grapes; mouthfeel; polyphenols; proline; red wines; research; sweetness; taste; umami; viscosity
Abstract:
... BACKGROUND AND AIMS: 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. METHODS AND RESULTS: A solvent‐assisted flavour evaporation extract of Shiraz wine volatiles, a de‐aromatised polyphenolic extract and amino acid ...
DOI:
10.1111/ajgw.12564

27. Investigating the effects of elevated temperature on salinity tolerance traits in grapevine rootstocks using high‐throughput phenotyping

Author:
J.D. Dunlevy; D.H. Blackmore; A. Betts; N. Jewell; C. Brien; B. Berger; R.R. Walker; E. J. Edwards; A.R. Walker
Source:
Australian journal of grape and wine research 2022 v.28 no.2 pp. 276-291
ISSN:
1322-7130
Subject:
Vitis; chlorides; climate; grapes; phenomics; phenotype; rain; research; rootstocks; salinity; salt tolerance; sodium; temperature; transpiration; viticulture; wines; Australia
Abstract:
... BACKGROUND AND AIMS: 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 ...
DOI:
10.1111/ajgw.12549

28. Isolation and characterisation of autochthonous Saccharomyces cerevisiae from ‘Pago’ Merlot wines of Utiel‐Requena (Spain) origin

Author:
C. Ut; C. Berbegal; V. Lizama; L. Polo; M.J. García; L. Andrés; I. Pardo; I. Álvarez
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 330-346
ISSN:
1322-7130
Subject:
Saccharomyces cerevisiae; color; fermentation; flavor; grape must; grapes; internal transcribed spacers; odors; research; wines; yeasts; Spain
Abstract:
... BACKGROUND AND AIMS: To achieve both the control of the undesirable yeasts and the improvement of the characteristics of Merlot ‘Pago’ wines, Saccharomyces cerevisiae yeast diversity was investigated in a spontaneous ‘Pago’ Merlot fermentation from the Utiel‐Requena region (Spain). Isolates of S. cerevisiae were characterised by a holistic procedure using the same Merlot grape must from which they ...
DOI:
10.1111/ajgw.12536

29. Kaolin particle film limits grapevine downy mildew epidemic under open‐field conditions and stimulates the plant defence response

Author:
Y. Wang; X. Cao; Z.‐L. Wang; X. Han; Y.‐L Han; D. Wu; M. Hui; F. Yao; H. Wang; H. Li
Source:
Australian journal of grape and wine research 2022 v.28 no.4 pp. 545-560
ISSN:
1322-7130
Subject:
Plasmopara viticola; Vitis; disease resistance; downy mildew; grapes; hydrogen peroxide; kaolin; malondialdehyde; metabolites; protective effect; research; wines
Abstract:
... BACKGROUND AND AIMS: Grapevine downy mildew, the most destructive grapevine disease caused by Plasmopara viticola, requires more environmentally friendly control measures. A chemically inert kaolin particle film (KPF) was tested for the control of downy mildew. METHODS AND RESULTS: Grapevines were pretreated with KPF before P. viticola infection under field conditions, then an epidemic was monitor ...
DOI:
10.1111/ajgw.12558

30. Methods for continual production of grapevine plants grown from green cuttings, with repeated budburst induction, in an environmentally controlled greenhouse

Author:
P.W. Noyce; C.E. Offler; C.C. Steel; J.M. Enright; C.P.L. Grof
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 86-94
ISSN:
1322-7130
Subject:
Vitis; apical meristems; flowering; grapes; greenhouses; research; spring; summer; vineyards; wines
Abstract:
... BACKGROUND AND AIMS: The beginning of a grapevine inflorescence commences in spring with floral evocation, defined as the irreversible changes in the shoot apical meristem committing the plant to flower formation. To identify evocation genes, repeated sampling of shoots was necessary; however, utilising fixed vineyard plants was unsuitable. To obtain samples, methods were required for: (i) continu ...
DOI:
10.1111/ajgw.12519

31. Modulation of a defined community of Oenococcus oeni strains by Torulaspora delbrueckii and its impact on malolactic fermentation

Author:
A. Balmaseda; N. Rozès; A. Bordons; C. Reguant
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 374-382
ISSN:
1322-7130
Subject:
Oenococcus oeni; Torulaspora delbrueckii; alcoholic fermentation; bacterial communities; chemical composition; grape must; grapes; malolactic fermentation; research; winemaking; wines; yeasts
Abstract:
... BACKGROUND AND AIMS: Torulaspora delbrueckii is being used increasingly as a starter for alcoholic fermentation (AF) because of its chemical modulation of wine. Previous studies on this yeast in a natural must have shown a different Oenococcus oeni population by the end of MLF. In this study we aim to evaluate this aspect in a defined O. oeni strain consortium in a sterile grape must during winema ...
DOI:
10.1111/ajgw.12526

32. Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method

Author:
P. Pons‐Mercadé; P. Giménez; G. Vilomara; M. Conde; A. Cantos; N. Rozès; S. Ferrer; J.M. Canals; F. Zamora
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 347-357
ISSN:
1322-7130
Subject:
autolysis; grapes; polysaccharides; research; yeasts
Abstract:
... BACKGROUND AND AIMS: Yeast autolysis is a key step in the production of sparkling wines using the traditional method and a source of polysaccharides, mannoproteins and proteins. The evidence, however, of the enrichment of these macromolecules during ageing is not evident in the literature. In this study, autolysis of yeast lees in sparkling wines (Cava) was monitored over nine consecutive vintages ...
DOI:
10.1111/ajgw.12534

33. Nitrogen dynamics and fertilisation use efficiency: carry‐over effect of crop limitation

Author:
T. Verdenal; J.E. Spangenberg; Á. Dienes‐Nagy; V. Zufferey; J.‐L. Spring; O. Viret; C. van Leeuwen
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 358-373
ISSN:
1322-7130
Subject:
carbon; cultivars; fruits; grapes; nitrogen; nitrogen content; nitrogen cycle; nutrient use efficiency; nutrition; research; sugars; urea; wines
Abstract:
... BACKGROUND AND AIMS: Knowing the impact of cultural practices on nitrogen (N) dynamics in perennial crops is critical to promote N use efficiency. This study focused on the impact of crop regulation on the plant N dynamics, on the fruit N composition, and on the N fertilisation use efficiency. METHODS AND RESULTS: A large crop load gradient was set in a homogeneous plot of the grape cultivar Chass ...
DOI:
10.1111/ajgw.12532

34. Novel use of activated carbon fabric to mitigate smoke taint in grapes and wine

Author:
K.L. Wilkinson; R. Ristic; C. Szeto; D.L. Capone; L. Yu; D. Losic
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 500-507
ISSN:
1322-7130
Subject:
Vitis; activated carbon; adsorption; fabrics; fruits; grapes; guaiacol; research; sensory evaluation; smoke; taint; technology; wines
Abstract:
... BACKGROUND AND AIMS: 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 charac ...
DOI:
10.1111/ajgw.12548

35. Research trends in the oenological and viticulture sectors

Author:
A. Cimini; M. Moresi
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 475-491
ISSN:
1322-7130
Subject:
Vitis; anthocyanidins; antioxidant activity; beers; beverage industry; databases; evolution; food chemistry; genetics; grapes; human health; markets; polyphenols; research; viticulture; winemaking; wines; yeasts; Australia; China; France; Italy; Spain
Abstract:
... BACKGROUND AND AIMS: 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. METHODS AND RESULTS: The scientific research in both sectors was active in 2020 with 2000–2500 publications per year. Owing to their long tra ...
DOI:
10.1111/ajgw.12546

36. Role of extraction procedures on the concentration of varietal thiol precursors in Grillo white grape must

Author:
A. Tirelli; I. De Noni; M. Stuknyté; V. Pica; D. Fracassetti
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 61-69
ISSN:
1322-7130
Subject:
air; copper; cysteine; glutathione; grape must; grapes; research; sulfites; thiols; wines
Abstract:
... BACKGROUND AND AIMS: Varietal thiol precursors (VTPs) decrease strongly after the pre‐fermentative operations. The effect of grape must extraction steps on the concentration of S‐3‐(hexan‐1‐ol)‐L‐glutathione (G‐3SH), S‐3‐(hexan‐1‐ol)‐L‐cysteine (Cys‐3SH) and S‐3‐(hexanal)‐glutathione (G‐3SHal) was investigated. METHODS AND RESULTS: Must produced on a commercial scale was sampled throughout the pre ...
DOI:
10.1111/ajgw.12514

37. Rootstock effects on growth and fruit composition of low‐yielding winegrape cultivars grown in a hot Australian climate

Author:
P.R. Clingeleffer; G.H. Kerridge; E.H. Rühl
Source:
Australian journal of grape and wine research 2022 v.28 no.2 pp. 242-254
ISSN:
1322-7130
Subject:
climate; fruit composition; genetic variation; grapes; irrigation; juices; malic acid; pH; research; rootstocks; scions; tartaric acid; vigor; vines; wine cultivars; winemaking; wines
Abstract:
... BACKGROUND AND AIMS: The use of rootstocks to enhance the performance of low‐yielding wine cultivars grown under hot irrigated conditions was studied. METHODS AND RESULTS: Field performance and grape composition of low‐vigour cultivars (Chasselas, Egiodola, Ehrenfelser, Gamay, Perdea, Reichensteiner and Roussanne) grown as own roots or grafted on rootstocks (1103 Paulsen, Dog Ridge, Ramsey, Schwar ...
DOI:
10.1111/ajgw.12533

38. Rootstock type influences salt exclusion response of grafted Shiraz under salt treatment at elevated root zone temperature

Author:
R.R. Walker; D.H. Blackmore; J.D. Dunlevy; E.J. Edwards; A.R. Walker
Source:
Australian journal of grape and wine research 2022 v.28 no.2 pp. 292-303
ISSN:
1322-7130
Subject:
air temperature; cations; chlorides; genetic traits; grapes; greenhouses; hybrids; research; rhizosphere; root zone temperature; rootstocks; salinity; sodium; stomatal conductance; wines
Abstract:
... BACKGROUND AND AIMS: 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. METHOD ...
DOI:
10.1111/ajgw.12550

39. Rootstock‐conferred traits affect the water use efficiency of fruit production in Shiraz

Author:
E.J. Edwards; A. Betts; P.R. Clingeleffer; R.R. Walker
Source:
Australian journal of grape and wine research 2022 v.28 no.2 pp. 316-327
ISSN:
1322-7130
Subject:
canopy; fruit yield; fruits; gas exchange; grapes; irrigation rates; leaves; research; rootstocks; sap flow; scions; transpiration; vigor; vines; vineyards; water use efficiency; wines
Abstract:
... BACKGROUND AND AIMS: 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 c ...
DOI:
10.1111/ajgw.12553

40. Sparging of white wine

Author:
J. Walls; S. Sutton; C. Coetzee; W.J. du Toit
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 450-458
ISSN:
1322-7130
Subject:
carbon dioxide; dissolved oxygen; grapes; nitrogen; research; temperature; white wines; wine industry; winemaking
Abstract:
... BACKGROUND AND AIMS: 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 compositio ...
DOI:
10.1111/ajgw.12541

41. Syrah and Grenache (Vitis vinifera) revealed different strategies to cope with high temperature

Author:
A.E. Gallo; J.E. Perez Peña; C.V. González; J.A. Prieto
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 383-394
ISSN:
1322-7130
Subject:
Vitis vinifera; air temperature; cultivars; gas exchange; grapes; heat; research; stomatal conductance; stomatal movement; vineyards; viticulture; water use efficiency; wines
Abstract:
... BACKGROUND AND AIMS: Global warming will threaten vineyard sustainability in warm and arid regions. Therefore, increasing water use efficiency (WUE) is essential for long‐term viticulture sustainability. Nevertheless, studies concerning the response of stomata and WUE to temperature are scarce. We evaluated the effect of sustained warming on WUE and its components in cultivars with contrasting sto ...
DOI:
10.1111/ajgw.12530

42. Timing of auxin treatment affects grape berry growth, ripening timing and the synchronicity of sugar accumulation

Author:
C. Davies; C. Böttcher; E.L. Nicholson; C.A. Burbidge; P.K. Boss
Source:
Australian journal of grape and wine research 2022 v.28 no.2 pp. 232-241
ISSN:
1322-7130
Subject:
Vitis; alcohols; climate change; grapes; naphthaleneacetic acid; research; ripening; sugars; wines
Abstract:
... BACKGROUND AND AIMS: Climate change has resulted in earlier berry development and compressed harvests creating problems with harvesting and winery logistics and causing undesired modifications to grape and wine composition, such as elevated concentration of berry sugar and wine alcohol. Auxin treatment of grapevine bunches prior to veraison can counteract these adverse changes by delaying berry ma ...
DOI:
10.1111/ajgw.12528

43. Underpinning terroir with data: on what grounds might subregionalisation of the Barossa Zone geographical indication be justified?

Author:
R.G.V. Bramley; J. Ouzman
Source:
Australian journal of grape and wine research 2022 v.28 no.2 pp. 196-207
ISSN:
1322-7130
Subject:
available water capacity; data collection; grapes; meteorological data; plant available water; protected designation of origin; rain; research; soil fertility; temperature; topography; vines; vineyards; viticulture; wines; South Australia
Abstract:
... BACKGROUND AND AIMS: Winegrowers in the Barossa Zone geographical indication of South Australia are interested in understanding subregional terroir. A previous analysis of biophysical variation over the entire Barossa Zone was not strongly supportive of the subregionalisation favoured by local winegrowers. Here, we use an updated, contemporary climate data set and focus just on land under vineyard ...
DOI:
10.1111/ajgw.12513

44. Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines

Author:
D. Espinase Nandorfy; T. Siebert; F. Watson; R. Keast; I.L. Francis
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 424-438
ISSN:
1322-7130
Subject:
apricots; grapes; humans; lactones; monoterpenoids; octanoic acid; odor compounds; odors; peaches; research; viticulture; white wines; winemaking
Abstract:
... BACKGROUND AND AIMS: The sensory experience of wine aroma is challenging to study. Given the presence of numerous and trace level volatiles, the subtle aroma nuances involved, as well as the complexity of human odour processing, the contribution of individual compounds and mixtures can be difficult to determine. In white wines, the volatile compounds eliciting stone fruit aromas are not well under ...
DOI:
10.1111/ajgw.12540

45. Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture

Author:
G. Fia; G. Bucalossi; C. Proserpio; S. Vincenzi
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 8-26
ISSN:
1322-7130
Subject:
Vitis; grapes; human nutrition; research; verjuice; viticulture; wastes; wines
Abstract:
... Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source of several compounds, such as organic acids, phenolic compounds, vitamins and mineral salts, of great economic importance to the pharmaceutical, cosmetic and food industries. Traditionally, products made from UGs, such as verjuice and sour grape sauces, have been used as seasoning or acidifying agents. The heal ...
DOI:
10.1111/ajgw.12522

46. Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition of Vitis vinifera cv. Pinot Noir wine

Author:
P.M. Wimalasiri; K.J. Olejar; R. Harrison; R. Hider; B. Tian
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 395-406
ISSN:
1322-7130
Subject:
Vitis vinifera; anthocyanins; climate; color; eugenol; fermentation; grapes; mouthfeel; odors; phenol; red wines; research; wine quality; winemaking
Abstract:
... BACKGROUND AND AIMS: Whole bunch fermentation is widely used in red wine production but research on whole bunch fermentation is limited, especially for cool climate Pinot Noir. Inclusion of whole bunches or grape stems was investigated in Pinot Noir wine production with respect to extraction of phenolic compounds and aroma production. METHODS AND RESULTS: Five Pinot Noir wines were microvinified b ...
DOI:
10.1111/ajgw.12535

47. Winegrape cultivars (Vitis vinifera) vary in susceptibility to the grapevine trunk pathogens Eutypa lata and Diplodia seriata

Author:
M.R. Sosnowski; M.R. Ayres; M.G. McCarthy; E.S. Scott
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 166-174
ISSN:
1322-7130
Subject:
Botryosphaeria; Diplodia seriata; Eutypa lata; Vitis vinifera; dieback; disease control; germplasm conservation; grapes; greenhouses; longevity; pathogens; prioritization; research; vineyards; wine cultivars; wines; South Australia
Abstract:
... BACKGROUND AND AIMS: Eutypa and Botryosphaeria dieback are diseases that affect vineyards worldwide, reducing productivity and longevity. The ability of the causal pathogens Eutypa lata and Diplodia seriata to colonise grapevine canes was investigated in the search for resistance or tolerance to trunk diseases. METHODS AND RESULTS: Visual assessments of 174 winegrape cultivars (Vitis vinifera) in ...
DOI:
10.1111/ajgw.12531

48. 3D visualisation of voids in grapevine flowers and berries using X‐ray micro computed tomography

Author:
Z. Xiao; T. Stait‐Gardner; S.A. Willis; W.S. Price; F.J. Moroni; V. Pagay; S.D. Tyerman; L.M. Schmidtke; S.Y. Rogiers
Source:
Australian journal of grape and wine research 2021 v.27 no.2 pp. 141-148
ISSN:
1322-7130
Subject:
Vitis vinifera; X-radiation; aeration; cultivars; flowers; grapes; light microscopy; mesocarp; micro-computed tomography; pedicel; plant morphology; research; seedless varieties; wines
Abstract:
... BACKGROUND AND AIM: X‐ray micro computed tomography (micro‐CT) is a non‐destructive 3D imaging technique that has been applied to plant morphology and anatomical studies to gain a better understanding of physiological phenomena in vivo. It is particularly useful for imaging voids in undisturbed fragile tissues and therefore may be applied to the delicate flowers and soft berries of Vitis vinifera. ...
DOI:
10.1111/ajgw.12480

49. Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes

Author:
M.P. Day; D. Espinase Nandorfy; M.Z. Bekker; K.A. Bindon; M. Solomon; P.A. Smith; S.A. Schmidt
Source:
Australian journal of grape and wine research 2021 v.27 no.3 pp. 360-377
ISSN:
1322-7130
Subject:
Vitis vinifera; aeration; astringency; bitterness; chemical composition; color; fruits; grapes; malolactic fermentation; mouthfeel; off odors; oxidation; red wines; research; winemaking
Abstract:
... BACKGROUND AND AIMS: Aeration during fermentation of red wines has the potential to enhance positive red fruit attributes and suppress less desirable reductive characteristics. The implementation of aeration in commercial winemaking, however, is impeded by the lack of a clear understanding of both the major benefits of its use and the nature of the aeration regimes required to modify the finished ...
DOI:
10.1111/ajgw.12490

50. Alternative fining of Sangiovese wine: effect on phenolic substances and sensory characteristics

Author:
A. Rinaldi; F. Errichiello; L. Moio
Source:
Australian journal of grape and wine research 2021 v.27 no.1 pp. 128-137
ISSN:
1322-7130
Subject:
allergenicity; animals; anthocyanins; astringency; bitterness; bovine serum albumin; color; dosage; gelatin; grapes; methodology; odors; patatin; polymers; research; saliva; tannins; vanillin; vegetables; wine industry; wines
Abstract:
... BACKGROUND AND AIMS: In recent years, alternative fining practices have increasingly been adopted by the wine industry. The use of plant proteins, as alternatives to traditional fining agents of animal origin for clarification, meets the expectations of a safe product. The effect of alternative fining practices was studied in Sangiovese wine. METHODS AND RESULTS: Four wines of variable phenolic co ...
DOI:
10.1111/ajgw.12466