{"title":"Changes in Sugar, Anthocyanin and ABA Accumulation in Response to Cluster Thinning and Girdling in ‘Jumeigui’ Grape","authors":"X. Xi, Q. Zha, Xiangjing Yin, A. Jiang","doi":"10.5344/ajev.2022.22038","DOIUrl":"https://doi.org/10.5344/ajev.2022.22038","url":null,"abstract":"","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.9,"publicationDate":"2022-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46521514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Londo, M. Moyer, Maria S. Mireles, L. Mills, M. Keller, B. Workmaster, A. Atucha, A. Kovaleski
Background and goals Differential thermal analysis (DTA) is a popular semi-automated method to determine the temperature at which plant tissues freeze. It is used to evaluate effects of environmental variables, genotypes, and agronomic practices on cold hardiness, and as an Extension tool to monitor cold hardiness and provide decision support for growers of many specialty crops.
{"title":"Evaluation of Sample Preparation Practices Common with Differential Thermal Analysis of Grapevine Bud Cold Hardiness","authors":"J. Londo, M. Moyer, Maria S. Mireles, L. Mills, M. Keller, B. Workmaster, A. Atucha, A. Kovaleski","doi":"10.5344/ajev.2022.22010","DOIUrl":"https://doi.org/10.5344/ajev.2022.22010","url":null,"abstract":"Background and goals Differential thermal analysis (DTA) is a popular semi-automated method to determine the temperature at which plant tissues freeze. It is used to evaluate effects of environmental variables, genotypes, and agronomic practices on cold hardiness, and as an Extension tool to monitor cold hardiness and provide decision support for growers of many specialty crops.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.9,"publicationDate":"2022-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46911323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Genetic Characterization of Pierce’s Disease Resistance in a Vitis arizonica/monticola Wild Grapevine","authors":"K. Huerta-Acosta, S. Riaz, A. Tenscher, M. Walker","doi":"10.5344/ajev.2022.22021","DOIUrl":"https://doi.org/10.5344/ajev.2022.22021","url":null,"abstract":"","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":" ","pages":""},"PeriodicalIF":1.9,"publicationDate":"2022-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45947706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Vegas Riffle, Jocelyn Alvarez Arredondo, Isabelle LoMonaco, C. Appel, A. Catania, J. D. Dodson Peterson, L. F. Casassa
The wine industry regards old vines as nonpareil because of the vine’s decreased capacity to set and mature fruit, which results in superior wine quality. Here we report the viticultural, chemical, and sensory effects of vine age in Vitis vinifera L. cv. Zinfandel. Three treatments, Young vines (five to 12 years old), Control (representative proportion of young to old vines in the block), and Old vines (40 to 60 years old) were established at an interplanted, dry farmed, Zinfandel vineyard block under consistent, industry standard, management practices in California over two consecutive vintages. Old vines produced, on average, 3.7 kg more fruit and more clusters per vine than Young vines (13.37 tons/ha and 6.52 tons/ha, respectively). While no differences in root distribution or architecture were found, Old vines displayed greater rooting depths (1.52 to 1.73 + m) than Young vines (1.40 to 1.52 + m). Wines from Young vines had lower pH, titratable acidity, and tannins than wines from Old vines, which in turn displayed a wider array and intensity of more complex aromas relative to Young vine wines. Overall, it is concluded that there is a potential for greater yield, rooting depths, and wine quality when extending the longevity of Zinfandel vineyards. These findings support maintaining old vine vineyards to increase tonnage without sacrificing wine quality.
{"title":"Vine Age Affects Vine Performance, Grape and Wine Chemical and Sensory Composition of cv. Zinfandel from California","authors":"Vegas Riffle, Jocelyn Alvarez Arredondo, Isabelle LoMonaco, C. Appel, A. Catania, J. D. Dodson Peterson, L. F. Casassa","doi":"10.5344/ajev.2022.22014","DOIUrl":"https://doi.org/10.5344/ajev.2022.22014","url":null,"abstract":"The wine industry regards old vines as nonpareil because of the vine’s decreased capacity to set and mature fruit, which results in superior wine quality. Here we report the viticultural, chemical, and sensory effects of vine age in Vitis vinifera L. cv. Zinfandel. Three treatments, Young vines (five to 12 years old), Control (representative proportion of young to old vines in the block), and Old vines (40 to 60 years old) were established at an interplanted, dry farmed, Zinfandel vineyard block under consistent, industry standard, management practices in California over two consecutive vintages. Old vines produced, on average, 3.7 kg more fruit and more clusters per vine than Young vines (13.37 tons/ha and 6.52 tons/ha, respectively). While no differences in root distribution or architecture were found, Old vines displayed greater rooting depths (1.52 to 1.73 + m) than Young vines (1.40 to 1.52 + m). Wines from Young vines had lower pH, titratable acidity, and tannins than wines from Old vines, which in turn displayed a wider array and intensity of more complex aromas relative to Young vine wines. Overall, it is concluded that there is a potential for greater yield, rooting depths, and wine quality when extending the longevity of Zinfandel vineyards. These findings support maintaining old vine vineyards to increase tonnage without sacrificing wine quality.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":"73 1","pages":"276 - 292"},"PeriodicalIF":1.9,"publicationDate":"2022-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43482879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study was conducted to investigate the wild yeast diversity in traditional wine from Turkish grape varieties. Isolated and identified yeast species in wines of grapes from Turkey were compared with those from other countries. The wild yeasts from five different grape varieties were detected by real-time PCR and isolated and/or identified by DNA sequencing techniques. In total, 469 yeast colonies were isolated from selective media at different times from musts and wine samples: 104 from 204 non-Saccharomyces and 47 from 265 Saccharomyces yeast isolates selected based on colony morphology and physiological characteristics were identified using DNA sequencing by internal transcribed spacer (ITS) region (ITS1–5.8S rRNA– ITS2). Nine non-Saccharomyces yeast species belonging to seven genera were identified according to sequencing results: Starmerella bacillaris (syn., Candida zemplinina), Hanseniaspora spp. (H. guilliermondii, H. opuntiae, H. uvarum), Rhodotorula mucilaginosa, Wickerhamomyces anomalus (syn., Pichia anomala), Lachancea thermotolerans, Solicoccozyma aeria, Metschnikowia spp., and Saccharomyces cerevisiae. Results were concordant with the results of the real-time PCR, however, several species were only detected by real-time PCR. Further analysis on strains of non-Saccharomyces species was carried out to construct the phylogenetic tree.
{"title":"Diversity of Wild Yeasts During Spontaneous Fermentation of Wines from Local Grape Varieties in Turkey","authors":"G. C. Gurakan, Ipek Aktuna, Elnaz Seyedmonir","doi":"10.5344/ajev.2022.22001","DOIUrl":"https://doi.org/10.5344/ajev.2022.22001","url":null,"abstract":"This study was conducted to investigate the wild yeast diversity in traditional wine from Turkish grape varieties. Isolated and identified yeast species in wines of grapes from Turkey were compared with those from other countries. The wild yeasts from five different grape varieties were detected by real-time PCR and isolated and/or identified by DNA sequencing techniques. In total, 469 yeast colonies were isolated from selective media at different times from musts and wine samples: 104 from 204 non-Saccharomyces and 47 from 265 Saccharomyces yeast isolates selected based on colony morphology and physiological characteristics were identified using DNA sequencing by internal transcribed spacer (ITS) region (ITS1–5.8S rRNA– ITS2). Nine non-Saccharomyces yeast species belonging to seven genera were identified according to sequencing results: Starmerella bacillaris (syn., Candida zemplinina), Hanseniaspora spp. (H. guilliermondii, H. opuntiae, H. uvarum), Rhodotorula mucilaginosa, Wickerhamomyces anomalus (syn., Pichia anomala), Lachancea thermotolerans, Solicoccozyma aeria, Metschnikowia spp., and Saccharomyces cerevisiae. Results were concordant with the results of the real-time PCR, however, several species were only detected by real-time PCR. Further analysis on strains of non-Saccharomyces species was carried out to construct the phylogenetic tree.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":"73 1","pages":"307 - 319"},"PeriodicalIF":1.9,"publicationDate":"2022-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49125673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
V. Englezos, P. Di Gianvito, Lorenzo C. Peyer, S. Giacosa, S. Río Segade, N. Edwards, L. Rolle, K. Rantsiou, L. Cocolin
Consumer demand for wines free of, or with, reduced levels of preservatives provide new challenges for innovation in winemaking. The addition of microorganisms as bioprotective agents to avoid or reduce sulfur dioxide (SO2) addition during winemaking is a possible intervention strategy that could be of interest to winemakers. A strain of Pichia kluyveri and one of Lactiplantibacillus plantarum were inoculated into a Nebbiolo red grape must, previously inoculated with a mix of microorganisms to mimic a grape must environment. The synergistic effect of the added strains with no, low (1 g/hL), or moderate (3 g/hL) addition of total SO2 was explored over two vintages (2019 and 2020). Wine fermentations were monitored for microbiological (yeast and lactic and acetic acid bacterial populations) and physicochemical attributes (standard chemical parameters, chromatic characteristics, phenolic and aroma compounds). Microbiological analyses showed fewer undesired microorganisms, namely Acetobacter aceti and Hanseniaspora uvarum, independently from the strain used; this decrease occurred faster when starter cultures were combined with SO2. Chemical analyses revealed less acetic acid and ethyl acetate in the bioprotected wines. The bioprotective ability of the starter cultures occurred in both vintages. This study examines P. kluyveri and L. plantarum as bioprotective agents in winemaking to reduce SO2 additions during the first steps of wine production.
{"title":"Bioprotective Effect of Pichia kluyveri and Lactiplantibacillus plantarum in Winemaking Conditions","authors":"V. Englezos, P. Di Gianvito, Lorenzo C. Peyer, S. Giacosa, S. Río Segade, N. Edwards, L. Rolle, K. Rantsiou, L. Cocolin","doi":"10.5344/ajev.2022.22008","DOIUrl":"https://doi.org/10.5344/ajev.2022.22008","url":null,"abstract":"Consumer demand for wines free of, or with, reduced levels of preservatives provide new challenges for innovation in winemaking. The addition of microorganisms as bioprotective agents to avoid or reduce sulfur dioxide (SO2) addition during winemaking is a possible intervention strategy that could be of interest to winemakers. A strain of Pichia kluyveri and one of Lactiplantibacillus plantarum were inoculated into a Nebbiolo red grape must, previously inoculated with a mix of microorganisms to mimic a grape must environment. The synergistic effect of the added strains with no, low (1 g/hL), or moderate (3 g/hL) addition of total SO2 was explored over two vintages (2019 and 2020). Wine fermentations were monitored for microbiological (yeast and lactic and acetic acid bacterial populations) and physicochemical attributes (standard chemical parameters, chromatic characteristics, phenolic and aroma compounds). Microbiological analyses showed fewer undesired microorganisms, namely Acetobacter aceti and Hanseniaspora uvarum, independently from the strain used; this decrease occurred faster when starter cultures were combined with SO2. Chemical analyses revealed less acetic acid and ethyl acetate in the bioprotected wines. The bioprotective ability of the starter cultures occurred in both vintages. This study examines P. kluyveri and L. plantarum as bioprotective agents in winemaking to reduce SO2 additions during the first steps of wine production.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":"73 1","pages":"293 - 306"},"PeriodicalIF":1.9,"publicationDate":"2022-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42380513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The effect of vibration on wine composition is a topic that has been widely neglected. The goal of this study was to examine continuous vibration, as emitted by cooling units, refrigerators, or motors during bottle storage in warehouses and road transportation, in a simulation experiment to investigate vibration-induced changes of the volatile profile, color, SO2, and CO2 of sparkling wine and white wine. A Riesling sparkling wine and two Riesling still wines from different vintages and with different closures were chosen and stored at vibration intensities of 500 and 1000 mm/sec2 with a constant frequency of 50 Hz and constant temperature for six months. The results showed that vibration did not affect the gas permeability of the closures. However, total SO2 and the volatile profile of the wines were affected by vibration. Vibration appeared to accelerate the formation and/or degradation reactions of some volatiles in wine. At the same time, vibration seemed to shift the equilibrium of volatiles inside a wine bottle between the wine and the headspace. Accordingly, wine bottles with a large headspace volume were more sensitive to vibration-induced changes. The magnitude of the observed changes was not proportional to the vibration intensities, suggesting an interference of chemical and physical effects.
{"title":"Influence of Vibration on Volatile Compounds, Color, SO2, and CO2 of Riesling Sparkling Wine and White Wine","authors":"Hannah M Renner, E. Richling, Dominik Durner","doi":"10.5344/ajev.2022.22007","DOIUrl":"https://doi.org/10.5344/ajev.2022.22007","url":null,"abstract":"The effect of vibration on wine composition is a topic that has been widely neglected. The goal of this study was to examine continuous vibration, as emitted by cooling units, refrigerators, or motors during bottle storage in warehouses and road transportation, in a simulation experiment to investigate vibration-induced changes of the volatile profile, color, SO2, and CO2 of sparkling wine and white wine. A Riesling sparkling wine and two Riesling still wines from different vintages and with different closures were chosen and stored at vibration intensities of 500 and 1000 mm/sec2 with a constant frequency of 50 Hz and constant temperature for six months. The results showed that vibration did not affect the gas permeability of the closures. However, total SO2 and the volatile profile of the wines were affected by vibration. Vibration appeared to accelerate the formation and/or degradation reactions of some volatiles in wine. At the same time, vibration seemed to shift the equilibrium of volatiles inside a wine bottle between the wine and the headspace. Accordingly, wine bottles with a large headspace volume were more sensitive to vibration-induced changes. The magnitude of the observed changes was not proportional to the vibration intensities, suggesting an interference of chemical and physical effects.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":"73 1","pages":"266 - 275"},"PeriodicalIF":1.9,"publicationDate":"2022-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45678226","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Tian, Meghan L. Ruppel, J. Osborne, E. Tomasino, R. Schreiner
The impact of nitrogen (N) fertilization in the vineyard on vine productivity, fermentation, and wine sensory properties was compared to that of winery N addition on enological characters in Chardonnay between 2016 and 2018. Five treatments, including no vineyard or winery N addition (No N), addition of diammonium phosphate in the winery (+DAP), addition of organic N in the winery (+Org N), and addition of N to the vineyard soil (Soil N), or to foliage (Foliar N) were evaluated. The Foliar N treatment was evaluated in 2017 and 2018 only, while the other treatments were assessed in all years. Soil N increased leaf and petiole N status in all years and increased canopy growth and yield in years two and three. Foliar N had only a minor influence on leaf or petiole N status and did not alter vine growth or yield. Both Soil N and Foliar N elevated juice yeast assimilable nitrogen (YAN), although the extent of increase was greater for Soil N. Addition of DAP in the winery boosted juice YAN similar to the Soil N treatment, and addition of organic N was similar to the Foliar N musts. Fermentations proceeded more quickly in Soil N musts than in No N musts, with the Foliar N, +DAP, and +Org N treatments intermediate between Soil N and No N treatments. Wine sensory analysis revealed that Soil N wines were most distinct, with greater tropical fruit aromas. These findings show that while winery N additions provide similar fermentation kinetics to vineyard N fertilization in Chardonnay, they may not produce a wine with similar sensory characteristics.
{"title":"Fertilize or Supplement: The Impact of Nitrogen on Vine Productivity and Wine Sensory Properties in Chardonnay","authors":"T. Tian, Meghan L. Ruppel, J. Osborne, E. Tomasino, R. Schreiner","doi":"10.5344/ajev.2022.21044","DOIUrl":"https://doi.org/10.5344/ajev.2022.21044","url":null,"abstract":"The impact of nitrogen (N) fertilization in the vineyard on vine productivity, fermentation, and wine sensory properties was compared to that of winery N addition on enological characters in Chardonnay between 2016 and 2018. Five treatments, including no vineyard or winery N addition (No N), addition of diammonium phosphate in the winery (+DAP), addition of organic N in the winery (+Org N), and addition of N to the vineyard soil (Soil N), or to foliage (Foliar N) were evaluated. The Foliar N treatment was evaluated in 2017 and 2018 only, while the other treatments were assessed in all years. Soil N increased leaf and petiole N status in all years and increased canopy growth and yield in years two and three. Foliar N had only a minor influence on leaf or petiole N status and did not alter vine growth or yield. Both Soil N and Foliar N elevated juice yeast assimilable nitrogen (YAN), although the extent of increase was greater for Soil N. Addition of DAP in the winery boosted juice YAN similar to the Soil N treatment, and addition of organic N was similar to the Foliar N musts. Fermentations proceeded more quickly in Soil N musts than in No N musts, with the Foliar N, +DAP, and +Org N treatments intermediate between Soil N and No N treatments. Wine sensory analysis revealed that Soil N wines were most distinct, with greater tropical fruit aromas. These findings show that while winery N additions provide similar fermentation kinetics to vineyard N fertilization in Chardonnay, they may not produce a wine with similar sensory characteristics.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":"73 1","pages":"148 - 161"},"PeriodicalIF":1.9,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46185038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Boso, J. Santiago, P. Gago, E. Sotelo, I. Alvarez-Acero, María-Carmen Martínez
The present work examines the flavanol content of the seed waste resulting from the production of white and rosé wines from mountain-cultivated grapes in northern Spain, the cold-press-extracted oils of these seeds, and the leftover pelleted seed husks. In addition, both oils were analyzed to determine their nutritional quality and physicochemical characteristics. Flavanols, particularly the dimers procyanidin B1 and procyanidin B2, were abundant in all waste fractions from both types of pomace, although the highest concentrations of flavanols were found in the white grape pomace and its extracted oil. The white grapeseed oil had 10 times more flavanol than the rosé grapeseed oil. The values for the nutritional variables measured for both oils, although they differed, were within the limits established by the Codex Alimentarius for edible vegetable oils.
{"title":"Flavanol Content and Nutritional Quality of Wastes from the Making of White and Rosé Wines from Mountain Vineyards","authors":"S. Boso, J. Santiago, P. Gago, E. Sotelo, I. Alvarez-Acero, María-Carmen Martínez","doi":"10.5344/ajev.2022.22002","DOIUrl":"https://doi.org/10.5344/ajev.2022.22002","url":null,"abstract":"The present work examines the flavanol content of the seed waste resulting from the production of white and rosé wines from mountain-cultivated grapes in northern Spain, the cold-press-extracted oils of these seeds, and the leftover pelleted seed husks. In addition, both oils were analyzed to determine their nutritional quality and physicochemical characteristics. Flavanols, particularly the dimers procyanidin B1 and procyanidin B2, were abundant in all waste fractions from both types of pomace, although the highest concentrations of flavanols were found in the white grape pomace and its extracted oil. The white grapeseed oil had 10 times more flavanol than the rosé grapeseed oil. The values for the nutritional variables measured for both oils, although they differed, were within the limits established by the Codex Alimentarius for edible vegetable oils.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":"73 1","pages":"255 - 265"},"PeriodicalIF":1.9,"publicationDate":"2022-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44403165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this review, we briefly discuss factors that increase spring frost risk in viticulture and provide updates on vine susceptibility to frost events and damage assessment. The core of the review describes a physiologically based tool to prevent frost damage by delayed winter pruning (done at or beyond the “wool” bud stage) to postpone budbreak. The exploited principle is related to the inherent acrotony of the grapevine, which would “sacrifice” the already-developing apical shoots to frost, while basal nodes are still dormant and thus preserved. A survey of 21 published papers confirms that final pruning, performed not later than when two to three unfolded leaves are borne on apical shoots, would delay budbreak by ∼15 to 20 days, while yield is only mildly affected. At times, such a delay can carry on until harvest, postponing fruit maturity into a cooler time of year. Most recommended late-winter pruning protocols use a two-step intervention. In spurred cordons, a mechanical pre-cut that shortens canes to seven to eight nodes while also shredding wood can be made anytime during the dormant season. Thereafter, a final hand spur-shortening is made at a suitable developmental stage of the apical shoots. In a cane-pruned vine, previous year fruiting cane(s) can be removed any time in winter, while selecting at least two canes to keep vertical and longer than the required spacing-dictated length. Shortening of the two canes along with horizontal positioning should take place no later than when there are two to three unfolded leaves borne on the apical end of last season’s shoots.
{"title":"Facing Spring Frost Damage in Grapevine: Recent Developments and the Role of Delayed Winter Pruning – A Review","authors":"S. Poni, P. Sabbatini, A. Palliotti","doi":"10.5344/ajev.2022.22011","DOIUrl":"https://doi.org/10.5344/ajev.2022.22011","url":null,"abstract":"In this review, we briefly discuss factors that increase spring frost risk in viticulture and provide updates on vine susceptibility to frost events and damage assessment. The core of the review describes a physiologically based tool to prevent frost damage by delayed winter pruning (done at or beyond the “wool” bud stage) to postpone budbreak. The exploited principle is related to the inherent acrotony of the grapevine, which would “sacrifice” the already-developing apical shoots to frost, while basal nodes are still dormant and thus preserved. A survey of 21 published papers confirms that final pruning, performed not later than when two to three unfolded leaves are borne on apical shoots, would delay budbreak by ∼15 to 20 days, while yield is only mildly affected. At times, such a delay can carry on until harvest, postponing fruit maturity into a cooler time of year. Most recommended late-winter pruning protocols use a two-step intervention. In spurred cordons, a mechanical pre-cut that shortens canes to seven to eight nodes while also shredding wood can be made anytime during the dormant season. Thereafter, a final hand spur-shortening is made at a suitable developmental stage of the apical shoots. In a cane-pruned vine, previous year fruiting cane(s) can be removed any time in winter, while selecting at least two canes to keep vertical and longer than the required spacing-dictated length. Shortening of the two canes along with horizontal positioning should take place no later than when there are two to three unfolded leaves borne on the apical end of last season’s shoots.","PeriodicalId":7461,"journal":{"name":"American Journal of Enology and Viticulture","volume":"73 1","pages":"210 - 225"},"PeriodicalIF":1.9,"publicationDate":"2022-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45782317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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