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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. Characterising spatio‐temporal variation in fruit composition for improved winegrowing management in California Cabernet Sauvignon

Author:
B. Sams; R.G.V. Bramley; L. Sanchez; N.K. Dokoozlian; C.M. Ford; V. Pagay
Source:
Australian journal of grape and wine research 2022 v.28 no.3 pp. 407-423
ISSN:
1322-7130
Subject:
ambient temperature; anthocyanins; canopy; chemistry; flavanols; fruit composition; normalized difference vegetation index; remote sensing; research; ripening; vegetation; vigor; vines; weather; wine grapes; wines; California
Abstract:
... BACKGROUND AND AIMS: 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 se ...
DOI:
10.1111/ajgw.12542

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. Development of new wine‐, dried‐ and tablegrape scions and rootstocks for Australian viticulture: past, present and future

Author:
I.B. Dry; C. Davies; J.D. Dunlevy; H.M. Smith; M.R. Thomas; A.R. Walker; R.R. Walker; P.R. Clingeleffer
Source:
Australian journal of grape and wine research 2022 v.28 no.2 pp. 177-195
ISSN:
1322-7130
Subject:
Nematoda; Vitis; genetic improvement; genetically modified organisms; introgression; molecular biology; research; root-knot nematodes; rootstocks; salinity; streams; table grapes; viticulture; wine cultivars; wine grapes; wine industry; wines
Abstract:
... 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 imp ...
DOI:
10.1111/ajgw.12552

15. 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

16. 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

17. 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

18. 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

19. 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

20. Experimentation during wine grape production in Australia: motivations, approaches and opportunities for change

Author:
X. Song; K.J. Evans; S. Kumar; R.G.V. Bramley
Source:
Australian journal of grape and wine research 2022 v.28 no.1 pp. 131-145
ISSN:
1322-7130
Subject:
decision making; fruit yield; labor; research; spatial data; viticulture; wine grapes; wines; Australia
Abstract:
... BACKGROUND AND AIMS: Grapegrowers often trial alternative practices to meet business goals. Our aim was to investigate why and how experiments are conducted during grape production, the perceived value of current approaches and opportunities for change. METHODS AND RESULTS: Semi‐structured interviews were conducted with 35 growers and eight consultants with diverse demographic and business attribu ...
DOI:
10.1111/ajgw.12525

21. 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

22. 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

23. 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

24. 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

25. 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

26. 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

27. 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

28. 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

29. 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

30. 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

31. 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

32. 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

33. 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

34. 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

35. 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

36. 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

37. 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

38. 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

39. 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

40. 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

41. 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

42. 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

43. 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

44. 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

45. Timing and severity of crop load management influences technological maturity, terpene synthase expression and free terpene accumulation in Gewürztraminer grapes (Vitis vinifera L.)

Author:
Y. Kovalenko; J. VanderWeide; R. Tindjau; W.F. Zandberg; S.D. Castellarin
Source:
Australian journal of grape and wine research 2022 v.28 no.4 pp. 638-650
ISSN:
1322-7130
Subject:
Vitis vinifera; biosynthesis; geraniol; glycosylation; myrcene; nerol; research; ripening; terpene synthases; volatile organic compounds; wine cultivars; wine grapes; wines
Abstract:
... BACKGROUND AND AIMS: Terpenes are volatile organic compounds that influence the composition of many winegrape cultivars. Terpene accumulation is variable between seasons and locations, influencing vintage composition. Crop load management (CLM) is a cultural practice utilised to improve grape composition; however, the impact of CLM on terpene biosynthesis and accumulation in winegrapes remains lar ...
DOI:
10.1111/ajgw.12565

46. 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

47. 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

48. 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

49. 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

50. Use of auxin to delay ripening: sensory and biochemical evaluation of Cabernet Sauvignon and Shiraz

Author:
C. Böttcher; T.E. Johnson; C.A. Burbidge; E.L. Nicholson; P.K. Boss; S.M. Maffei; S.E.P. Bastian; C. Davies
Source:
Australian journal of grape and wine research 2022 v.28 no.2 pp. 208-217
ISSN:
1322-7130
Subject:
climate change; cultivars; fruits; naphthaleneacetic acid; questionnaires; research; sensation; wine grapes; wines
Abstract:
... BACKGROUND AND AIMS: Climate change is prompting earlier grape ripening and harvest compression causing quality and logistical problems for growers and winemakers. Application of 1‐naphthalene acetic acid (NAA) offers a management tool to delay ripening and expand the harvest window. This study extends previous findings about the effect of NAA on Shiraz fruit and wine composition and provides the ...
DOI:
10.1111/ajgw.12516

51. 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

52. 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

53. 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

54. 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

55. 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

56. Biogenic amines and the importance of starter cultures for malolactic fermentation

Author:
C.D. Emer; S. Marques; L.M. Colla; C.O. Reinehr
Source:
Australian journal of grape and wine research 2021 v.27 no.1 pp. 26-33
ISSN:
1322-7130
Subject:
amino acids; decarboxylation; grapes; histamine; lactic acid bacteria; literature; malolactic fermentation; markets; people; research; starter cultures; toxicity; tyramine; winemaking; wines; yeasts
Abstract:
... Biogenic amines are compounds produced mainly by microorganisms from the decarboxylation of some amino acids which may cause several health issues in susceptible people. In the winemaking process, one of the factors with the greatest impact on the final concentration of biogenic amines in wine is the malolactic fermentation, which mainly involves the action of lactic acid bacteria. This article ga ...
DOI:
10.1111/ajgw.12462

57. Challenges of viticulture adaptation to global change: tackling the issue from the roots

Author:
D. Marín; J. Armengol; P. Carbonell‐Bejerano; J.M. Escalona; D. Gramaje; E. Hernández‐Montes; D.S. Intrigliolo; J.M. Martínez‐Zapater; H. Medrano; J.M. Mirás‐Avalos; J.E. Palomares‐Rius; P. Romero‐Azorín; R. Savé; L.G. Santesteban; F. de Herralde
Source:
Australian journal of grape and wine research 2021 v.27 no.1 pp. 8-25
ISSN:
1322-7130
Subject:
Phylloxera; Vitis; agricultural management; breeding; climate change; crops; face; genetics; grapes; pathogens; pests; research; roots; rootstocks; scions; soil; soil management; viticulture; wines; Europe
Abstract:
... Viticulture is facing emerging challenges not only because of the effect of climate change on yield and composition of grapes, but also of a social demand for environmental‐friendly agricultural management. Adaptation to these challenges is essential to guarantee the sustainability of viticulture. The aim of this review is to present adaptation possibilities from the soil‐hidden, and often disrega ...
DOI:
10.1111/ajgw.12463

58. Characterising leaf petiole, blade and bunchstem nutrient concentration across three grapevine cultivars

Author:
T. Baby; F.J. Moroni; P. Gascon‐Aldana; N.C. Moroni; B.P. Holzapfel; L.M. Schmidtke; R.R. Walker; S.Y. Rogiers
Source:
Australian journal of grape and wine research 2021 v.27 no.4 pp. 442-452
ISSN:
1322-7130
Subject:
Vitis; cultivars; grapes; leaf blade; nutrient content; nutritional status; petioles; phenology; plant nutrition; research; ripening; vines; vineyards; wines
Abstract:
... BACKGROUND AND AIMS: Tissue nutrient concentration is useful for determining vine nutritional status and managing vineyard nutrition. Current Australian guidelines are based on the analysis of petioles at flowering and leaf blades at veraison, sampled adjacent to the basal inflorescence and bunch. The comparative value of these two tissue types and that of the bunchstem for assessing plant nutrien ...
DOI:
10.1111/ajgw.12496

59. Chemical and chromatic effects of saignée combined with extended maceration and microwaved stem addition on three Pinot Noir clones from the Central Coast of California

Author:
L.F. Casassa; A.A. Vega‐Osorno; J.P. Hernandez
Source:
Australian journal of grape and wine research 2021 v.27 no.4 pp. 540-552
ISSN:
1322-7130
Subject:
coasts; color; grapes; longevity; maceration; microwave treatment; polymers; research; wines; California
Abstract:
... BACKGROUND AND AIMS: Pinot Noir grapes show variations within clones, and winemaking techniques aimed at increasing phenolic substances and colour may or may not affect them similarly. METHODS AND RESULTS: Three Pinot Noir clones, 2A, 115 and 777, were vinified including a Control wine, a saignée treatment followed by extended maceration for 30 days (S + EM), and a stem addition treatment in which ...
DOI:
10.1111/ajgw.12511

60. Comparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines

Author:
M.Z. Bekker; D. Espinase Nandorfy; A.C. Kulcsar; A. Faucon; K. Bindon; P.A. Smith
Source:
Australian journal of grape and wine research 2021 v.27 no.1 pp. 52-65
ISSN:
1322-7130
Subject:
aeration; copper; diammonium phosphate; fermentation; fruits; grapes; lees; methodology; odors; remediation; research; sulfur compounds; wines
Abstract:
... BACKGROUND AND AIMS: Winemakers utilise various remediation strategies for decreasing ‘reductive’ characters in wine. Remediation strategies, such as the addition of diammonium phosphate (DAP) during fermentation, copper fining, the addition of fresh lees or lees products to wine, and aeration of the must during and after fermentation, are commonly employed in an effort to prevent the formation or ...
DOI:
10.1111/ajgw.12459

61. Contribution of non‐Saccharomyces yeasts to increase glutathione concentration in wine

Author:
R.L. Binati; W.J.F. Lemos Junior; S. Torriani
Source:
Australian journal of grape and wine research 2021 v.27 no.3 pp. 290-294
ISSN:
1322-7130
Subject:
Candida zemplinina; Lachancea thermotolerans; Metschnikowia; Saccharomyces cerevisiae; antioxidants; fermentation; glutathione; grape must; grapes; mixed culture; research; sulfur dioxide; wines
Abstract:
... BACKGROUND AND AIMS: Glutathione (GSH), a strong antioxidant naturally present in grape berries and produced by yeasts during fermentation, can be added by winemakers to control oxidative deterioration of wine. A promising approach is the inoculation of starter or co‐starter yeasts that are strong producers of GSH in situ. Since little is known about this activity in non‐Saccharomyces yeasts, the ...
DOI:
10.1111/ajgw.12473

62. Defining wine typicity: sensory characterisation and consumer perspectives

Author:
L. Souza Gonzaga; D.L. Capone; S.E.P. Bastian; D.W. Jeffery
Source:
Australian journal of grape and wine research 2021 v.27 no.2 pp. 246-256
ISSN:
1322-7130
Subject:
chemical composition; cultivars; grapes; humans; provenance; research; sensory evaluation; vineyards; viticulture; winemaking; wines
Abstract:
... Wine encapsulates the expression of multiple inputs – from the vineyard location and environment to viticultural and winemaking practices – collectively known as terroir. Each of these inputs influence a wine's chemical composition and sensory traits, which vary depending on cultivar as well as provenance. These aspects underpin the overall concept of wine typicity, an important notion that enable ...
DOI:
10.1111/ajgw.12474

63. Differential response of the accumulation of primary and secondary metabolites to leaf‐to‐fruit ratio and exogenous abscisic acid

Author:
L. Wang; E. Brouard; G. Hilbert; C. Renaud; J.‐P. Petit; E. Edwards; A. Betts; S. Delrot; N. Ollat; S. Guillaumie; E. Gomès; Z. Dai
Source:
Australian journal of grape and wine research 2021 v.27 no.4 pp. 527-539
ISSN:
1322-7130
Subject:
Vitis vinifera; abscisic acid; anthocyanins; climate change; free amino acids; grapes; greenhouses; research; ripening; secondary metabolites; sugars; viticulture; wine quality; wines
Abstract:
... BACKGROUND AND AIMS: Climate change is modifying grape berry composition and affecting wine quality and typicity. We evaluated the effects of leaf‐to‐fruit ratio and exogenous abscisic acid (ABA) application on the accumulation of primary and secondary metabolites in berries, in order to optimise climate change adaptation strategies. METHODS AND RESULTS: A range of leaf‐to‐fruit ratios (2, 4, 6, 8 ...
DOI:
10.1111/ajgw.12509

64. Double cropping in Vitis vinifera L. cv. Pinot Noir: agronomical and physiological validation

Author:
S. Poni; F. Del Zozzo; S. Santelli; M. Gatti; E. Magnanini; P. Sabbatini; T. Frioni
Source:
Australian journal of grape and wine research 2021 v.27 no.4 pp. 508-518
ISSN:
1322-7130
Subject:
Vitis vinifera; carbon dioxide; dormancy; double cropping; fruit quality; gas exchange; grapes; peas; research; temperate zones; vines; vineyards; water use efficiency; wines
Abstract:
... BACKGROUND AND AIMS: Environmental effects of global warming are leading to extended ripening seasons, which may either require or allow new vineyard management techniques. An innovative double‐cropping technique is proposed for temperate climate areas. METHODS AND RESULTS: The principle technique was to maintain the primary crop as well as to obtain a second, late ripening crop through release of ...
DOI:
10.1111/ajgw.12507

65. Effect of delaying winter pruning of Bobal and Tempranillo grapevines on vine performance, grape and wine composition

Author:
I. Buesa; A. Yeves; F. Sanz; C. Chirivella; D.S. Intrigliolo
Source:
Australian journal of grape and wine research 2021 v.27 no.1 pp. 94-105
ISSN:
1322-7130
Subject:
Vitis; anthocyanins; buds; climate change; color; cultivars; dormancy; grapes; meteorological parameters; methodology; phenology; research; ripening; vines; vineyards; water; wines; winter; Spain
Abstract:
... BACKGROUND AND AIMS: Climate change is advancing grapevine phenology, decoupling berry technological and phenolic maturity. The aim of this study was to assess the usefulness of late winter pruning for delaying grape ripening. METHODS AND RESULTS: In two Bobal and Tempranillo vineyards located in eastern Spain, vines pruned at dormancy were compared with a delayed winter pruning (late pruning) car ...
DOI:
10.1111/ajgw.12467

66. Effect of glutathione addition at harvest on Sauvignon Blanc wines

Author:
X. Lyu; D.R. Del Prado; L.D. Araujo; S.‐Y. Quek; P.A. Kilmartin
Source:
Australian journal of grape and wine research 2021 v.27 no.4 pp. 431-441
ISSN:
1322-7130
Subject:
Vitis vinifera; acetates; antioxidants; ascorbic acid; fruits; glutathione; grapes; juices; odors; oxidation; research; sulfites; sulfur dioxide; thiols; winemaking; yeasts
Abstract:
... BACKGROUND AND AIMS: Polyfunctional mercaptans, such as 3‐mercaptohexanol and 3‐mercaptohexyl acetate, produce passion‐fruit, tropical and stalky aromas in white wines such as Vitis vinifera L. Sauvignon Blanc. Oxidation processes, however, can be detrimental to the formation and stability of these desirable thiol compounds. The use of antioxidants during winemaking is most important to protect po ...
DOI:
10.1111/ajgw.12495

67. Effect of grape heterogeneity on wine chemical composition and sensory attributes for Vitis vinifera cv. Cabernet Sauvignon

Author:
C.E.J. Armstrong; R. Ristic; P.K. Boss; V. Pagay; D.W. Jeffery
Source:
Australian journal of grape and wine research 2021 v.27 no.2 pp. 206-218
ISSN:
1322-7130
Subject:
Vitis vinifera; acetic acid; anthocyanins; chemical composition; color; grapes; harvest date; odors; pepper; phenolic compounds; principal component analysis; questionnaires; research; sensory evaluation; sourness; taste; vineyards; wine industry; wine quality; winemaking; wines
Abstract:
... BACKGROUND AND AIMS: The wine industry widely acknowledges that grape heterogeneity exists throughout any given vineyard at the time of harvest. There is a lack of understanding, however, of the effects that heterogeneity has on wine composition and sensory qualities. This study compared the chemical composition and sensory attributes of wines produced using parcels of grapes with known heterogene ...
DOI:
10.1111/ajgw.12469

68. Effect of holding temperature on the thiol potential of machine‐harvested Sauvignon Blanc grapes

Author:
K. Parish‐Virtue; M. Herbst‐Johnstone; F. Bouda; R.C. Deed; C. Grose; D. Martin; B. Fedrizzi
Source:
Australian journal of grape and wine research 2021 v.27 no.4 pp. 453-457
ISSN:
1322-7130
Subject:
acetates; fermentation; grapes; juices; mechanical harvesting; research; thiols; wines
Abstract:
... BACKGROUND AND AIMS: Grape temperature changes attuned to day and night machine harvesting were investigated with respect to varietal thiol potential. METHODS AND RESULTS: Machine‐harvested Sauvignon Blanc grapes were held at 6, 15 or 24°C, for 2 h before pressing and fermentation, representing typical Marlborough Sauvignon Blanc transport times. Thiol precursors S‐3‐(hexan‐1‐ol)‐L‐cysteine and S‐ ...
DOI:
10.1111/ajgw.12498

69. Effect of malolactic fermentation and ageing on the concentration of ρ‐coumaric acid of Pinot Noir wine and the consequence for volatile phenol production by Brettanomyces

Author:
A. DuBois; M. Shelton; M. Qian; J.P. Osborne
Source:
Australian journal of grape and wine research 2021 v.27 no.1 pp. 81-86
ISSN:
1322-7130
Subject:
Dekkera bruxellensis; Oenococcus oeni; enzymatic hydrolysis; ethanol; feruloyl esterase; food spoilage; malolactic fermentation; p-coumaric acid; pH; phenols; red wines; spoilage yeast; storage temperature; wine aging; wine quality
Abstract:
... BACKGROUND AND AIMS: This study compared changes in the concentration of ρ‐coumaric acid in wine because of enzymatic hydrolysis of ρ‐coutaric acid by Oenocococcus oeni with that of chemical hydrolysis during ageing. METHODS AND RESULTS: Malolactic fermentation of a Pinot Noir wine with a cinnamoyl esterase‐positive (CE+) O. oeni strain resulted in a significant increase in ρ‐coumaric acid concent ...
DOI:
10.1111/ajgw.12464

70. Ethephon‐induced leaf senescence increases the concentration of yeast‐assimilable nitrogen in grape must (Vitis vinifera cv. Riesling)

Author:
M. Hendgen; S. Schubert; O. Löhnertz
Source:
Australian journal of grape and wine research 2021 v.27 no.4 pp. 472-482
ISSN:
1322-7130
Subject:
Vitis vinifera; alcoholic fermentation; ammonium; arginine; ethephon; grape must; grapes; leaves; nitrogen; nutrient use efficiency; nutrition; nutritive value; proline; research; sugars; wines; yeasts
Abstract:
... BACKGROUND AND AIMS: Leaf senescence induces a massive shift of the nitrogen (N) allocation within plants, but its influence on the storage of yeast‐assimilable N (YAN) in grapevine berries is unclear. The aim of this work was to investigate whether the YAN concentration in grape must can be increased by a targeted induction of leaf senescence. METHODS AND RESULTS: Leaf senescence was induced in t ...
DOI:
10.1111/ajgw.12500

71. Exploratory study of sugar and C6 compounds in single berries of grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon throughout ripening

Author:
P. Previtali; N. Dokoozlian; D.L. Capone; K.L. Wilkinson; C.M. Ford
Source:
Australian journal of grape and wine research 2021 v.27 no.2 pp. 194-205
ISSN:
1322-7130
Subject:
Vitis vinifera; climate change; color; developmental stages; flavor; grapes; metabolites; odors; research; ripening; sugars; winemaking; wines
Abstract:
... BACKGROUND AND AIMS: This study explored changes in the profile of selected aroma compounds in individual berries during development to establish whether a correlation exists between aroma compounds and sugar. Previous studies have assessed changes in the aroma compounds of ripening grapes using multiple berries randomly pooled together or sorted according to their diameter, density or colour. The ...
DOI:
10.1111/ajgw.12472

72. Exploring the regional typicality of Australian Shiraz wines using untargeted metabolomics

Author:
S. Li; J. W. Blackman; L. M. Schmidtke
Source:
Australian journal of grape and wine research 2021 v.27 no.3 pp. 378-391
ISSN:
1322-7130
Subject:
algorithms; computer software; flavor; furans; gas chromatography; grapes; mass spectrometry; metabolomics; models; research; terpenoids; volatile compounds; wine cultivars; winemaking; wines; Australia
Abstract:
... BACKGROUND AND AIMS: Shiraz is the most widely planted winegrape cultivar in Australia. Sensory studies have indicated that different grapegrowing regions in Australia produce distinct styles of Shiraz wines that differ in flavour characteristics. The current project aimed to characterise the underlying volatile composition associated with regional Shiraz wine styles. METHODS AND RESULTS: Wines we ...
DOI:
10.1111/ajgw.12493

73. Feasibility of applying shotgun metagenomic analyses to grapevine leaf, rhizosphere and soil microbiome characterisation

Author:
D. Azevedo‐Silva; J.A. Rasmussen; M. Carneiro; M.T.P. Gilbert; H. Azevedo
Source:
Australian journal of grape and wine research 2021 v.27 no.4 pp. 519-526
ISSN:
1322-7130
Subject:
DNA; DNA barcoding; Vitis; bioinformatics; cost effectiveness; grapes; landscapes; leaves; metagenomics; microbiome; research; rhizosphere; soil; soil microorganisms; wines
Abstract:
... BACKGROUND AND AIMS: The characterisation of plant microbiomes using metabarcoding strategies is expected to be progressively replaced by shotgun metagenomic (SMg) approaches. In the present report we explore the potential of applying SMg to grapevine leaf, rhizosphere and soil samples. METHODS AND RESULTS: Our strategy involved combining a single method for column‐based DNA extraction of multiple ...
DOI:
10.1111/ajgw.12508

74. Grapevine salt tolerance

Author:
A. Zhou‐Tsang; Y. Wu; S.W. Henderson; A.R. Walker; A.R. Borneman; R.R. Walker; M. Gilliham
Source:
Australian journal of grape and wine research 2021 v.27 no.2 pp. 149-168
ISSN:
1322-7130
Subject:
Vitis; antioxidants; climate change; cultivars; gene expression; germplasm; grapes; growth retardation; necrosis; oxidative stress; photoinhibition; research; salinity; salt tolerance; viticulture; wine quality; wines; xylem
Abstract:
... Salinity, which is predominantly an issue for agricultural systems in arid and semi‐arid regions, has the potential to impair grape production and wine quality, and its impact on the grape and wine industries is predicted to increase with climate change. Research on the physiological and molecular changes that occur in salt‐affected vines has unveiled complex osmotic and ionic responses that inclu ...
DOI:
10.1111/ajgw.12487

75. Growth and physiology of four Vitis vinifera L. cv. Tempranillo clones under future warming and water deficit regimes

Author:
M. Arrizabalaga‐Arriazu; F. Morales; J.J. Irigoyen; G. Hilbert; I. Pascual
Source:
Australian journal of grape and wine research 2021 v.27 no.3 pp. 295-307
ISSN:
1322-7130
Subject:
Vitis vinifera; air temperature; carbon dioxide; carbon dioxide fixation; climate change; cultivars; drought; grapes; phenology; photosynthesis; physiological response; research; vigor; water use efficiency; wines
Abstract:
... BACKGROUND AND AIMS: The interactive effects of simulated 2100 environmental conditions (air temperature and CO₂ level) and water deficit (WD) on four clones of Vitis vinifera cv. Tempranillo were investigated. METHODS AND RESULTS: Fruit‐bearing cuttings were subjected to: (i) two temperature/CO₂/relative humidity (RH) regimes: climate change (28°C/18°C, 700 μmol/mol CO₂ and 33%/53% RH, day/night) ...
DOI:
10.1111/ajgw.12494

76. Identification of optimal and novel reference genes for quantitative real‐time polymerase chain reaction analysis in grapevine

Author:
T.‐L. Wei; H. Wang; M.‐S. Pei; H.‐N. Liu; Y.‐H. Yu; J.‐F. Jiang; D.‐L. Guo
Source:
Australian journal of grape and wine research 2021 v.27 no.3 pp. 325-333
ISSN:
1322-7130
Subject:
Vitis; actin; cultivars; fruits; genes; grapes; leaves; quantitative polymerase chain reaction; research; transcriptomics; ubiquitin; wines
Abstract:
... BACKGROUND AND AIMS: Quantitative real‐time polymerase chain reaction (qRT‐PCR) has the advantages of sensitivity, specificity and repeatability, and is commonly used to investigate the expression levels of genes. The selection of appropriate endogenous reference genes is the pre‐condition for acquiring the desired results of qRT‐PCR. This study aimed to identify and screen the most suitable refer ...
DOI:
10.1111/ajgw.12483

77. Identification of stable quantitative trait loci and candidate genes for sweetness and acidity in tablegrape using a highly saturated single‐nucleotide polymorphism‐based linkage map

Author:
M. Mamani; M.E. LÓpez; J. Correa; G. Ravest; P. Hinrichsen
Source:
Australian journal of grape and wine research 2021 v.27 no.3 pp. 308-324
ISSN:
1322-7130
Subject:
acidity; chromosome mapping; fructose; genome-wide association study; genomics; glucose; phenotypic variation; quantitative traits; research; sweetness; table grapes; tartaric acid; wines
Abstract:
... BACKGROUND AND AIMS: Identifying the genes that participate in the sweetness and acidity of the berry is key, because these traits are quintessential to the flavour and quality of fresh grapes and wine. In this study we focused on the identification of genomic regions that host genes associated with sweetness and acidity in tablegrapes. METHODS AND RESULTS: A highly saturated genetic map was prepa ...
DOI:
10.1111/ajgw.12497

78. Impact of late pruning and elevated ambient temperature on Shiraz wine chemical and sensory attributes

Author:
M.A. Moran; S.E. Bastian; P.R. Petrie; V.O. Sadras
Source:
Australian journal of grape and wine research 2021 v.27 no.1 pp. 42-51
ISSN:
1322-7130
Subject:
ambient temperature; anthocyanins; canopy; chemical composition; color; density; flavor; fruits; grapes; leaves; length; palate; phenolic compounds; phenology; research; ripening; vines; viticulture; wines; winter
Abstract:
... BACKGROUND AND AIMS: Viticultural practices are needed to counteract widespread, deleterious effects of warming on fruit and wine attributes. Late pruning is an effective tool to delay fruit ripening and improve berry and wine attributes, but the interaction between late pruning and elevated ambient temperature on wine chemical and sensory properties is unknown. We thus investigated the effect of ...
DOI:
10.1111/ajgw.12470

79. Improved physiological performance in grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon facing recurrent drought stress

Author:
D. Zamorano; N. Franck; C. Pastenes; B. Wallberg; M. Garrido; H. Silva
Source:
Australian journal of grape and wine research 2021 v.27 no.3 pp. 258-268
ISSN:
1322-7130
Subject:
Vitis vinifera; carboxylation; drought; grapes; photosynthesis; research; ribulose-bisphosphate carboxylase; semiarid zones; stomatal conductance; stress tolerance; water potential; water stress; wines; Chile
Abstract:
... BACKGROUND AND AIMS: There is evidence that some species can withstand a stress event better when experienced previously. This capacity could help to increase stress tolerance and resilience under recurrent stresses. To test the effect of a previous season drought imprint on the tolerance to a subsequent drought event, we compared the growth and physiological performance of young cv. Cabernet Sauv ...
DOI:
10.1111/ajgw.12482

80. In vitro biological indexing of grapevine leafroll‐associated virus 3 in red‐ and white‐berried grapevines (Vitis vinifera)

Author:
X.‐Y. Hao; B.‐L. Jiao; M.‐R. Wang; Y.‐L. Wang; B.‐X. Shang; J.‐Y. Wang; Q.‐C. Wang; Y. Xu
Source:
Australian journal of grape and wine research 2021 v.27 no.4 pp. 483-490
ISSN:
1322-7130
Subject:
Grapevine leafroll-associated virus 3; Vitis vinifera; color; culture media; grapes; leaves; research; rootstocks; salt stress; viruses; wines
Abstract:
... BACKGROUND AND AIMS: Virus detection is essential in programs in which virus‐tested plants are required. The aim of this study was to establish in vitro biological methods for indexing grapevine leafroll‐associated virus‐3 (GLRaV‐3) in red‐ and white‐berried grapevines. METHODS AND RESULTS: Healthy, red‐berried grapevine Cabernet Sauvignon [CaSa (H)] was used as a rootstock in micrografting experi ...
DOI:
10.1111/ajgw.12505

81. Incidence and severity of Eutypa dieback in grapevines are related to total surface area of pruning wounds

Author:
B. Henderson; M.R. Sosnowski; M.G. McCarthy; E.S. Scott
Source:
Australian journal of grape and wine research 2021 v.27 no.1 pp. 87-93
ISSN:
1322-7130
Subject:
Eutypa lata; Vitis; dieback; disease severity; financial economics; grapes; incidence; research; surface area; vines; vineyards; wines
Abstract:
... BACKGROUND AND AIMS: The trunk disease Eutypa dieback causes financial losses in grapegrowing. The influence of two pruning methods, namely cane and spur pruning, on the incidence and severity of Eutypa dieback in Shiraz grapevines was investigated as pruning wounds are a major point of entry for the causal agent Eutypa lata. METHODS AND RESULTS: The surface area of pruning wounds in 11 Shiraz vin ...
DOI:
10.1111/ajgw.12465

82. Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation

Author:
N.S. Brizuela; E. Franco‐Luesma; B.M. Bravo‐Ferrada; M. Pérez‐Jiménez; L. Semorile; E.E. Tymczyszyn; M.A. Pozo‐Bayon
Source:
Australian journal of grape and wine research 2021 v.27 no.1 pp. 118-127
ISSN:
1322-7130
Subject:
Oenococcus oeni; acidity; astringency; bitterness; butter; color; consumer attitudes; dried fruit; esters; frequency; grapes; knowledge; malolactic fermentation; procyanidins; research; sensation; starter cultures; strains; terpenoids; vanillin; volatile compounds; wines
Abstract:
... BACKGROUND AND AIMS: The aim of this work was to study the effect of two Patagonian malolactic starters, Oenococcus oeni UNQOe 73.2 and Lactiplantibacillus plantarum UNQLp 11, on the wine composition and sensory perception after MLF of Pinot Noir wine. METHODS AND RESULTS: Both strains increased the concentration of procyanidin, diminished the concentration of phenolic substances and increased the ...
DOI:
10.1111/ajgw.12460

83. Influence of inclusion of grapevine leaves, rachis and peduncles during fermentation on the flavour and volatile composition of Vitis vinifera cv. Shiraz wine

Author:
D.L. Capone; A. Barker; W. Pearson; I.L. Francis
Source:
Australian journal of grape and wine research 2021 v.27 no.3 pp. 348-359
ISSN:
1322-7130
Subject:
Capsicum; Vitis vinifera; astringency; chemical composition; equipment; fermentation; grapes; hexanols; odors; research; sensory evaluation; vines; winemaking; wines
Abstract:
... BACKGROUND AND AIMS: The presence of matter other than grapes (MOG) is common in the winemaking process when sorting equipment is not utilised. Experimental wines were made to examine the effect of MOG on the sensory profile and chemical composition of wine. METHODS AND RESULTS: A Shiraz wine made without MOG was compared to fermentations with grape leaves, grape stalks (rachis) and peduncles (the ...
DOI:
10.1111/ajgw.12489

84. Inside of an innovation ecosystem: evidence from the Brazilian wine sector

Author:
K.S. Marques; F.H. Lermen; A.C. Gularte; R.F. de Magalhães; Â.M.F. Danilevicz; M.E.S. Echeveste
Source:
Australian journal of grape and wine research 2021 v.27 no.1 pp. 66-80
ISSN:
1322-7130
Subject:
business enterprises; dimensions; ecosystems; entrepreneurship; factor analysis; grapes; leadership; literature; managers; product development; qualitative analysis; questionnaires; stakeholders; surveys; wines
Abstract:
... BACKGROUND AND AIMS: Some studies bring different visions of innovation among the stakeholders of the wine sector; however, there is a gap in our understanding of the characteristics of and the relationship between the ecosystem and the stakeholders. This study aims to identify and measure critical success factors (CSFs) of the wine innovation ecosystem. METHODS AND RESULTS: A mixed‐method approac ...
DOI:
10.1111/ajgw.12461

85. Is advancement of grapevine maturity explained by an increase in the rate of ripening or advancement of veraison?

Author:
W. Cameron; P.R. Petrie; E.W.R. Barlow; C.J. Patrick; K. Howell; S. Fuentes
Source:
Australian journal of grape and wine research 2021 v.27 no.3 pp. 334-347
ISSN:
1322-7130
Subject:
Vitis; climate change; cultivars; grapes; phenology; research; ripening; spring; temperature; vineyards; wines
Abstract:
... BACKGROUND AND AIMS: The major phenological events, such as harvest, are critical periods in the wine business calendar requiring much planning and organisation of resources, yet anticipation of the timing of these events is still imprecise. The aims of this study were to better understand why grape maturity (defined here as the day of the year the grapes reached 11.5 Bé) is advancing, and how dif ...
DOI:
10.1111/ajgw.12481

86. Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution

Author:
R.A. Tindal; D.W. Jeffery; R.A. Muhlack
Source:
Australian journal of grape and wine research 2021 v.27 no.2 pp. 219-233
ISSN:
1322-7130
Subject:
color; fermentation; flavor; fruit composition; grapes; maceration; mouthfeel; oxidation; polyphenols; red wines; research; temperature; wine quality; winemaking
Abstract:
... Red wine quality is determined greatly by phenolic substances whose presence relies on extraction of grape skins and seeds during fermentation. Monitoring phenolic behaviour is beneficial for fermentation management because of the importance of maceration during red winemaking and its influence on phenolics that contribute to predominant red wine characteristics, such as colour, flavour and mouthf ...
DOI:
10.1111/ajgw.12488

87. Nitric oxide and abscisic acid regulate osmoprotective and antioxidative mechanisms related to water stress tolerance of grapevines

Author:
M. Pontin; G. Murcia; R. Bottini; A. Fontana; L. Bolcato; P. Piccoli
Source:
Australian journal of grape and wine research 2021 v.27 no.3 pp. 392-405
ISSN:
1322-7130
Subject:
abscisic acid; anthocyanins; ascorbate peroxidase; climate change; grapes; nitric oxide; nitroprusside; peroxidase; protein degradation; research; stress tolerance; tricarboxylic acid cycle; vines; viticulture; water potential; water shortages; water stress; wines
Abstract:
... BACKGROUND AND AIMS: Exogenously applied nitric oxide (NO) and abscisic acid (ABA) are known to improve the tolerance of plants to abiotic stress. The effects of NO and ABA applications on physiological and metabolic responses associated with vine protection against water stress were analysed. METHODS AND RESULTS: The responses to the NO donor sodium nitroprusside (hereinafter referred to as NO tr ...
DOI:
10.1111/ajgw.12485

88. Onset and progression of the berry shrivel ripening disorder in grapes

Author:
R.T. Hoff; B.R. Bondada; M. Keller
Source:
Australian journal of grape and wine research 2021 v.27 no.3 pp. 280-289
ISSN:
1322-7130
Subject:
anthocyanins; biosynthesis; cell death; cultivars; fluorescein diacetate; grapes; mesocarp; pH; peduncle; phloem; research; sugars; wines; xylem
Abstract:
... BACKGROUND AND AIMS: The grape ripening disorder called berry shrivel is characterised by cessation of sugar accumulation, low pH, impaired anthocyanin biosynthesis in dark‐skinned cultivars and water loss. We tested whether damage to the bunch peduncle vasculature can induce berry shrivel and whether cell death in the rachis precedes cell death in the berries. METHODS AND RESULTS: Peduncle phloem ...
DOI:
10.1111/ajgw.12471

89. Polymorphism of anthocyanin concentration and composition in Chinese wild grapes

Author:
S.‐C. Li; L. Sun; X.‐C. Fan; Y. Zhang; J.‐F. Jiang; C.‐H. Liu
Source:
Australian journal of grape and wine research 2021 v.27 no.1 pp. 34-41
ISSN:
1322-7130
Subject:
Vitis; anthocyanins; genotype; grapes; malvidin; polymorphism; research; ultra-performance liquid chromatography; wines; China
Abstract:
... BACKGROUND AND AIMS: Abundant wild grape resources are distributed in China and are rich in anthocyanins, but the systematic analysis and evaluation of the anthocyanin composition in different species of Chinese wild grapes have been little studied. We investigated the interspecific polymorphism of anthocyanins in Chinese wild grapes. METHODS AND RESULTS: The anthocyanin concentration and individu ...
DOI:
10.1111/ajgw.12458

90. Regionality in Australian Shiraz: compositional and climate measures that relate to key sensory attributes

Author:
W. Pearson; L.M. Schmidtke; I.L. Francis; S. Li; A. Hall; J.W. Blackman
Source:
Australian journal of grape and wine research 2021 v.27 no.4 pp. 458-471
ISSN:
1322-7130
Subject:
acetates; chemical composition; climate; cluster analysis; color; dimethyl sulfide; dried fruit; fruits; grapes; harvest date; monoterpenoids; odors; provenance; rain; research; wines
Abstract:
... BACKGROUND AND AIMS: Regional characters or the ‘terroir’ aspects of Shiraz are not well understood. This study aimed to characterise the chemical composition of wines from sites within six important Australian regions, and the climate profiles of the sites, and to determine how they relate to sensory differences. METHODS AND RESULTS: For 22 commercially produced wines 70 chemical measures and 17 ...
DOI:
10.1111/ajgw.12499

91. Soil water availability during spring modulates canopy growth and impacts the chemical and sensory composition of Shiraz fruit and wine

Author:
M. Bonada; A.A. Catania; J.M. Gambetta; P.R. Petrie
Source:
Australian journal of grape and wine research 2021 v.27 no.4 pp. 491-507
ISSN:
1322-7130
Subject:
Mediterranean climate; canopy; color; dormancy; fruits; grapes; odors; plant available water; porosity; rain; research; spring; vines; vineyards; wines; winter
Abstract:
... BACKGROUND AND AIM: Reduced rainfall during vine dormancy and supplementary irrigation during winter or at spring impact on vine growth partitioning. We assess the implications that induced changes on canopy growth due to soil moisture availability in spring have on fruit and wine composition. METHODS AND RESULTS: Irrigation strategies were assessed in a vineyard where winter rainfall was excluded ...
DOI:
10.1111/ajgw.12506

92. Transgenic grapevines with decreased expression of tannin synthesis genes have altered grape and wine flavonoid composition

Author:
S.P. Robinson; J. Bogs; D.A.J. McDavid; L.C. Hooper; J. Speirs; A.R. Walker
Source:
Australian journal of grape and wine research 2021 v.27 no.1 pp. 106-117
ISSN:
1322-7130
Subject:
Vitis; anthocyanidins; anthocyanins; appearance (quality); color; flavonols; fruits; gene expression; genes; genetically modified organisms; grapes; leaves; methodology; phenolic compounds; research; seeds; synthesis; wines
Abstract:
... BACKGROUND AND AIMS: The flavonoid composition of grapes and wine was determined in transgenic grapevines with altered expression of the tannin synthesis genes anthocyanidin reductase (ANR) and leucoanthocyanidin reductase (LAR). METHODS AND RESULTS: Shiraz grapevines were transformed with constructs aimed at decreasing expression of genes encoding VvANR and VvLAR1. Many of the ANRsi (silenced) tr ...
DOI:
10.1111/ajgw.12468

93. Underpinning terroir with data: a quantitative analysis of biophysical variation in the Margaret River region of Western Australia

Author:
R.G.V. Bramley; P.S. Gardiner
Source:
Australian journal of grape and wine research 2021 v.27 no.4 pp. 420-430
ISSN:
1322-7130
Subject:
climate; grapes; protected designation of origin; quantitative analysis; rain; research; rivers; sensory evaluation; temperature; vines; vineyards; viticulture; wines; Western Australia
Abstract:
... BACKGROUND AND AIMS: The wine producers of Margaret River, as in many Australian wine regions, are interested in gaining a better understanding of the terroir of their region. Our aim was to determine whether the variation in soils and climate suggests that subdivision of the region may have merit. METHODS AND RESULTS: Clustering of digital map layers describing a range of climatic indices and soi ...
DOI:
10.1111/ajgw.12491

94. Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine

Author:
Y. Sui; J.M. McRae; D. Wollan; R.A. Muhlack; P. Godden; K.L. Wilkinson
Source:
Australian journal of grape and wine research 2021 v.27 no.2 pp. 234-245
ISSN:
1322-7130
Subject:
bentonite; enzymatic treatment; flavor; fractionation; grapes; heat; heat stability; molecular weight; odors; proteinases; proteolysis; research; ultrafiltration; white wines
Abstract:
... BACKGROUND AND AIMS: Precipitation of unstable proteins present in white wine after bottling can cause cloudiness, which is generally considered commercially unacceptable. Winemakers therefore use bentonite to remove protein prior to bottling, however, this can result in losses of wine volume and/or sensory quality. As such, there is interest in alternate strategies for protein stabilisation. This ...
DOI:
10.1111/ajgw.12475

95. Volatile aroma composition and sensory profile of Shiraz and Cabernet Sauvignon wines produced with novel Metschnikowia pulcherrima yeast starter cultures

Author:
C. Varela; C. Bartel; D. Espinase Nandorfy; E. Bilogrevic; T. Tran; A. Heinrich; T. Balzan; K. Bindon; A. Borneman
Source:
Australian journal of grape and wine research 2021 v.27 no.3 pp. 406-418
ISSN:
1322-7130
Subject:
Metschnikowia pulcherrima; Saccharomyces cerevisiae; color; cultivars; fermentation; flavor; grapes; internal transcribed spacers; odors; phylogeny; population dynamics; research; sensory evaluation; volatile compounds; winemaking; wines; yeasts
Abstract:
... BACKGROUND AND AIMS: The use of non‐Saccharomyces yeast strains as starter cultures for wine production has become increasingly popular, particularly due to their positive effect on wine composition, colour, aroma and flavour. Here, we characterise the volatile aroma composition and the sensory profile of Shiraz and Cabernet Sauvignon wines produced with novel active dry yeast preparations of Mets ...
DOI:
10.1111/ajgw.12484

96. Volatilome of white wines as an indicator of authenticity and adulteration control using statistical analysis

Author:
I.K. Karabagias; V.K. Karabagias; A.V. Badeka
Source:
Australian journal of grape and wine research 2021 v.27 no.3 pp. 269-279
ISSN:
1322-7130
Subject:
adulterated products; cultivars; ethanol; ethyl acetate; grapes; headspace analysis; hexanols; multivariate analysis; nerol; prices; protected designation of origin; provenance; rapid methods; research; solid phase microextraction; succinic acid; volatile compounds
Abstract:
... BACKGROUND AND AIMS: Wine is one of the oldest alcoholic beverages consumed by humans and its price is related to the product and quality status. The aim of this study was to investigate whether specific volatile compounds could be used as indicators of authenticity and adulteration with water. METHODS AND RESULTS: Eight dry and demi‐sec white wines of Protected Designation of Origin or Protected ...
DOI:
10.1111/ajgw.12486

97. Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicides

Author:
K.M. Sumby; N.S. Caliani; V. Jiranek
Source:
Australian journal of grape and wine research 2021 v.27 no.2 pp. 169-193
ISSN:
1322-7130
Subject:
Vitis; affordability; climate; fungicides; grapes; mechanism of action; microbiome; research; vineyards; wines; yeasts
Abstract:
... This review focuses on the considerable amount of research directed at defining microbial diversity in the vineyard and the subsequent contribution to uninoculated fermentations, with an emphasis on the effect of fungicide applications. From this research it is clear that there are many factors affecting diversity in the vineyard including: sprays, climate, location and grape‐derived parameters. W ...
DOI:
10.1111/ajgw.12479

98. Advancement of grape maturity: comparison between contrasting cultivars and regions

Author:
W. Cameron; P.R. Petrie; E.W.R. Barlow; C.J. Patrick; K. Howell; S. Fuentes
Source:
Australian journal of grape and wine research 2020 v.26 no.1 pp. 53-67
ISSN:
1322-7130
Subject:
Vitis; climate; climate change; grapes; heat sums; phenology; ripening; temperature; vineyards
Abstract:
... BACKGROUND AND AIMS: As grapegrowers move to adapt to climate change, they need more detailed information on what cultivars to plant and where to plant them. The aims of this study were to understand how different cultivars in different regions are responding to changes in climate, in order to inform future cultivar selections. METHODS AND RESULTS: Trends in the day of year maturity (DOYM) between ...
DOI:
10.1111/ajgw.12414

99. Carry‐over effects on bud fertility makes early defoliation a risky crop‐regulating practice in Mediterranean vineyards

Author:
C.M. Lopes; R. Egipto; O. Zarrouk; M.M. Chaves
Source:
Australian journal of grape and wine research 2020 v.26 no.3 pp. 290-299
ISSN:
1322-7130
Subject:
Vitis vinifera; defoliation; economic sustainability; fruit yield; grapes; vines; vineyards; Portugal
Abstract:
... BACKGROUND AND AIMS: Recently, early defoliation (ED) has been used widely to regulate yield and reduce bunch compactness to improve tolerance to bunch rot. The aim of this study was to test ED, as an alternative to the conventional crop thinning (CT), to regulate yield and improve tolerance to bunch rot of the Vitis vinifera L. cv. Aragonez. METHODS AND RESULTS: Early defoliation and CT were comp ...
DOI:
10.1111/ajgw.12437

100. Changes in thermal resources and limitations for Georgian viticulture

Author:
G. Cola; L. Mariani; D. Maghradze; O. Failla
Source:
Australian journal of grape and wine research 2020 v.26 no.1 pp. 29-40
ISSN:
1322-7130
Subject:
Vitis; climate change; cold stress; frost; germplasm; grapes; growth and development; heat; heat stress; pruning; risk; rootstocks; soil; summer; temperature; viticulture; water management; water stress
Abstract:
... BACKGROUND AND AIMS: The growth and development of grapevine is constrained by temperature, affecting the bulk of physiological processes of the plant. The aim of this study was to evaluate the effects of climate change on thermal resources and limitations in the context of Georgia, one of the oldest viticultural areas in the world. METHODS AND RESULTS: The analysis on daily series of temperature ...
DOI:
10.1111/ajgw.12412