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You searched for: Journal name Australian journal of grape and wine research Remove constraint Journal name: Australian journal of grape and wine research
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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. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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