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, Schwarzmann and SO4) were assessed over three seasons. Across all cultivars, yield of own roots, SO4 and Schwarzmann was similar. Ramsey and 1103 Paulsen produced a higher yield without a major effect on juice composition. Dog Ridge produced excessive vigour and poor grape composition. Across the scion–rootstock combinations, high vine vigour, yield and berry mass were associated with high juice pH, K+ and malic acid and low tartaric acid. Rootstock effects on juice K+, tartaric and malic acid were stable and independent of the scion cultivar.
Conclusions
The performance of low-vigour cultivars was enhanced by grafting on 1103 Paulsen and Ramsey. ‘Scion conferred root vigour’ was found under field conditions.
Significance of the Study
The genetic diversity of cultivars available for wine production can be broadened by adoption of rootstocks for low-vigour cultivars. Rootstock selection requires knowledge of inherent scion vigour and conferred rootstock vigour.
{"title":"Rootstock effects on growth and fruit composition of low-yielding winegrape cultivars grown in a hot Australian climate","authors":"P.R. Clingeleffer, G.H. Kerridge, E.H. Rühl","doi":"10.1111/ajgw.12533","DOIUrl":"10.1111/ajgw.12533","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>The use of rootstocks to enhance the performance of low-yielding wine cultivars grown under hot irrigated conditions was studied.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>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, Schwarzmann and SO4) were assessed over three seasons. Across all cultivars, yield of own roots, SO4 and Schwarzmann was similar. Ramsey and 1103 Paulsen produced a higher yield without a major effect on juice composition. Dog Ridge produced excessive vigour and poor grape composition. Across the scion–rootstock combinations, high vine vigour, yield and berry mass were associated with high juice pH, K<sup>+</sup> and malic acid and low tartaric acid. Rootstock effects on juice K<sup>+</sup>, tartaric and malic acid were stable and independent of the scion cultivar.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The performance of low-vigour cultivars was enhanced by grafting on 1103 Paulsen and Ramsey. ‘Scion conferred root vigour’ was found under field conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>The genetic diversity of cultivars available for wine production can be broadened by adoption of rootstocks for low-vigour cultivars. Rootstock selection requires knowledge of inherent scion vigour and conferred rootstock vigour.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2021-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12533","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43946116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Verdenal, J.E. Spangenberg, Á. Dienes-Nagy, V. Zufferey, J.-L. Spring, O. Viret, C. van Leeuwen
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 Chasselas. Fertilisation in the form of 15N-labelled foliar urea allowed the measurement of N uptake and partitioning among plant fractions. Dry mass, carbon, and N dynamics were assessed over two consecutive seasons. Crop regulation did not affect grape N concentration at harvest. Both N uptake and root N mobilisation were reduced in response to crop regulation. Fertilisation efficiency was higher under high-yield conditions in terms of N uptake and grape N accumulation. The carry-over effects of crop regulation in the following year were highlighted.
Conclusions
Crop regulation strongly affects the overall plant N cycle, that is, uptake, distribution and release. Crop regulation improves must sugar concentration at harvest, while N concentration remained unchanged. The efficiency of N fertilisation varies greatly with crop load, which limits the interest of fertilisation under low-yield conditions.
Significance of the Study
These results contribute to the development of accurate nutrition models and sustainable cultural practices.
{"title":"Nitrogen dynamics and fertilisation use efficiency: carry-over effect of crop limitation","authors":"T. Verdenal, J.E. Spangenberg, Á. Dienes-Nagy, V. Zufferey, J.-L. Spring, O. Viret, C. van Leeuwen","doi":"10.1111/ajgw.12532","DOIUrl":"10.1111/ajgw.12532","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>A large crop load gradient was set in a homogeneous plot of the grape cultivar Chasselas. Fertilisation in the form of <sup>15</sup>N-labelled foliar urea allowed the measurement of N uptake and partitioning among plant fractions. Dry mass, carbon, and N dynamics were assessed over two consecutive seasons. Crop regulation did not affect grape N concentration at harvest. Both N uptake and root N mobilisation were reduced in response to crop regulation. Fertilisation efficiency was higher under high-yield conditions in terms of N uptake and grape N accumulation. The carry-over effects of crop regulation in the following year were highlighted.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Crop regulation strongly affects the overall plant N cycle, that is, uptake, distribution and release. Crop regulation improves must sugar concentration at harvest, while N concentration remained unchanged. The efficiency of N fertilisation varies greatly with crop load, which limits the interest of fertilisation under low-yield conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>These results contribute to the development of accurate nutrition models and sustainable cultural practices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2021-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12532","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48893911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
C. Ut, C. Berbegal, V. Lizama, L. Polo, M.J. García, L. Andrés, I. Pardo, I. Álvarez
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 were isolated.
Methods and Results
Yeasts were identified by internal transcribed spacer analysis and typed by HinfI mDNA restriction analysis. Growth and metabolic characteristics of the isolates were determined by laboratory-scale (50 L) fermentations of Merlot must and the composition of the polyphenolic and the volatile compounds and the sensory attributes of the wines were determined. Twelve S. cerevisiae strains were isolated and characterised. Strains 2E, 4A, 7A and 7F had better growth characteristics. Strains 9C and 7F produced wines of good intensity and colour quality, marked intensity and aroma quality, fruity character and better overall quality. Strain 9C displayed poor growth.
Conclusions
Strain 7F combined good growth characteristics and produced Merlot wines with the best colour, aroma and flavour characteristics during microvinifications.
Significance of the Study
Characterisation of S. cerevisiae made entirely in Merlot grape must allowed the influence of yeast strains on the final characteristics of commercial-scale Merlot ‘Pago’ wines to be more accurately deduced.
{"title":"Isolation and characterisation of autochthonous Saccharomyces cerevisiae from ‘Pago’ Merlot wines of Utiel-Requena (Spain) origin","authors":"C. Ut, C. Berbegal, V. Lizama, L. Polo, M.J. García, L. Andrés, I. Pardo, I. Álvarez","doi":"10.1111/ajgw.12536","DOIUrl":"10.1111/ajgw.12536","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>To achieve both the control of the undesirable yeasts and the improvement of the characteristics of Merlot ‘Pago’ wines, <i>Saccharomyces cerevisiae</i> yeast diversity was investigated in a spontaneous ‘Pago’ Merlot fermentation from the Utiel-Requena region (Spain). Isolates of <i>S. cerevisiae</i> were characterised by a holistic procedure using the same Merlot grape must from which they were isolated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Yeasts were identified by internal transcribed spacer analysis and typed by <i>Hinf</i>I mDNA restriction analysis. Growth and metabolic characteristics of the isolates were determined by laboratory-scale (50 L) fermentations of Merlot must and the composition of the polyphenolic and the volatile compounds and the sensory attributes of the wines were determined. Twelve <i>S. cerevisiae</i> strains were isolated and characterised. Strains 2E, 4A, 7A and 7F had better growth characteristics. Strains 9C and 7F produced wines of good intensity and colour quality, marked intensity and aroma quality, fruity character and better overall quality. Strain 9C displayed poor growth.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Strain 7F combined good growth characteristics and produced Merlot wines with the best colour, aroma and flavour characteristics during microvinifications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Characterisation of <i>S. cerevisiae</i> made entirely in Merlot grape must allowed the influence of yeast strains on the final characteristics of commercial-scale Merlot ‘Pago’ wines to be more accurately deduced.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2021-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12536","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44695514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
P.M. Wimalasiri, K.J. Olejar, R. Harrison, R. Hider, B. Tian
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 by including grape stems or whole bunches at various levels: destemmed grapes (DS), 100% stems added back (DS100), 30% whole bunches (WB30), 60% whole bunches (WB60) and 100% whole bunches (WB100). The DS100, WB60 and WB100 treatments showed significantly increased tannin and monomeric phenolics but decreased anthocyanin in wines, which would consequently influence the mouthfeel and colour of wine. Volatile compounds responsible for green/vegetative, spicy, woody and medicinal aromas, including 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine, eugenol, ethyl cinnamate and phenol, were significantly increased in DS100, WB60 and WB100 treatments. The WB30 treatment did not show a significant increase of methoxypyrazines in the resultant wine.
Conclusions
By adding stems or a high proportion of whole bunches in fermentation, increased extraction of tannins may improve the mouthfeel and structure of Pinot Noir wine, but the significantly increased concentration of methoxypyrazines could negatively affect wine quality due to the enhanced green characteristics.
Significance of the Study
This study reveals the significant impact of stem inclusion during fermentation on phenolic and aroma compounds in Pinot Noir wine, which provides insights into better use of whole bunches and stems to improve Pinot Noir wine quality.
{"title":"Whole bunch fermentation and the use of grape stems: effect on phenolic and volatile aroma composition of Vitis vinifera cv. Pinot Noir wine","authors":"P.M. Wimalasiri, K.J. Olejar, R. Harrison, R. Hider, B. Tian","doi":"10.1111/ajgw.12535","DOIUrl":"10.1111/ajgw.12535","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Five Pinot Noir wines were microvinified by including grape stems or whole bunches at various levels: destemmed grapes (DS), 100% stems added back (DS100), 30% whole bunches (WB30), 60% whole bunches (WB60) and 100% whole bunches (WB100). The DS100, WB60 and WB100 treatments showed significantly increased tannin and monomeric phenolics but decreased anthocyanin in wines, which would consequently influence the mouthfeel and colour of wine. Volatile compounds responsible for green/vegetative, spicy, woody and medicinal aromas, including 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine, eugenol, ethyl cinnamate and phenol, were significantly increased in DS100, WB60 and WB100 treatments. The WB30 treatment did not show a significant increase of methoxypyrazines in the resultant wine.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>By adding stems or a high proportion of whole bunches in fermentation, increased extraction of tannins may improve the mouthfeel and structure of Pinot Noir wine, but the significantly increased concentration of methoxypyrazines could negatively affect wine quality due to the enhanced green characteristics.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This study reveals the significant impact of stem inclusion during fermentation on phenolic and aroma compounds in Pinot Noir wine, which provides insights into better use of whole bunches and stems to improve Pinot Noir wine quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2021-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12535","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44242272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M.R. Sosnowski, M.R. Ayres, M.G. McCarthy, E.S. Scott
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 a mature germplasm collection in the Barossa Valley in South Australia revealed substantial variation (0–98%) in severity of foliar symptoms and dieback. A selection of 18 cultivars representing those without symptoms or low (<10%) severity was compared with the susceptible cultivars Shiraz and Sauvignon Blanc. Inoculation of canes in situ in the vineyard and detached canes in the greenhouse, confirmed variability among cultivars for the extent of pathogen colonisation.
Conclusions
Cultivars varied in susceptibility to colonisation by E. lata and D. seriata, with some differences between the two pathogens in terms of the ranking of cultivars. Muscadelle was most resistant to colonisation by both pathogens, and Sauvignonasse was the most susceptible.
Significance of the Study
Knowledge of cultivar susceptibility to grapevine trunk diseases will assist in prioritisation of disease management strategies. Identification of cultivars with resistance could inform selection of planting material and may lead to improved breeding programs in the future.
{"title":"Winegrape cultivars (Vitis vinifera) vary in susceptibility to the grapevine trunk pathogens Eutypa lata and Diplodia seriata","authors":"M.R. Sosnowski, M.R. Ayres, M.G. McCarthy, E.S. Scott","doi":"10.1111/ajgw.12531","DOIUrl":"10.1111/ajgw.12531","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Eutypa and Botryosphaeria dieback are diseases that affect vineyards worldwide, reducing productivity and longevity. The ability of the causal pathogens <i>Eutypa lata</i> and <i>Diplodia seriata</i> to colonise grapevine canes was investigated in the search for resistance or tolerance to trunk diseases.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Visual assessments of 174 winegrape cultivars (<i>Vitis vinifera</i>) in a mature germplasm collection in the Barossa Valley in South Australia revealed substantial variation (0–98%) in severity of foliar symptoms and dieback. A selection of 18 cultivars representing those without symptoms or low (<10%) severity was compared with the susceptible cultivars Shiraz and Sauvignon Blanc. Inoculation of canes in situ in the vineyard and detached canes in the greenhouse, confirmed variability among cultivars for the extent of pathogen colonisation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Cultivars varied in susceptibility to colonisation by <i>E. lata</i> and <i>D. seriata</i>, with some differences between the two pathogens in terms of the ranking of cultivars. Muscadelle was most resistant to colonisation by both pathogens, and Sauvignonasse was the most susceptible.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Knowledge of cultivar susceptibility to grapevine trunk diseases will assist in prioritisation of disease management strategies. Identification of cultivars with resistance could inform selection of planting material and may lead to improved breeding programs in the future.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2021-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12531","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41539397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
P.P. Lehr, E. Hernández-Montes, J. Ludwig-Müller, M. Keller, C. Zörb
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 of ABA biosynthesis is regulated in grapevine leaves under these stress conditions.
Methods and Results
Plant growth and gas exchange were measured to evaluate plant reactions to increased temperature and water deficit. Proline and ABA concentration in leaf material was measured, respectively, photometrically and with GC/MS. Gene expression analysis of NCED1, NCED2 and P5CS was done by real-time quantitative reverse transcription-polymerase chain reaction. Drought stress had a stronger effect on growth, gas exchange, proline, and ABA biosynthesis than heat stress. An interaction between heat and drought stress was observed for gas exchange and for proline biosynthesis.
Conclusions
Proline concentration and gene expression of P5CS are good markers for combined stress. The concentration of ABA is a suitable marker for drought stress and might be a suitable marker for combined stress. Gene expression of NCED1 in leaves was a good marker for drought stress and might be a suitable marker for combined stress, whereas NCED2 was not suitable.
Significance of the Study
These results provide insight into the response of grapevines to heat, drought and combined stress and show the suitability of ABA and proline as stress markers.
{"title":"Abscisic acid and proline are not equivalent markers for heat, drought and combined stress in grapevines","authors":"P.P. Lehr, E. Hernández-Montes, J. Ludwig-Müller, M. Keller, C. Zörb","doi":"10.1111/ajgw.12523","DOIUrl":"10.1111/ajgw.12523","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>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 of ABA biosynthesis is regulated in grapevine leaves under these stress conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Plant growth and gas exchange were measured to evaluate plant reactions to increased temperature and water deficit. Proline and ABA concentration in leaf material was measured, respectively, photometrically and with GC/MS. Gene expression analysis of <i>NCED1</i>, <i>NCED2</i> and <i>P5CS</i> was done by real-time quantitative reverse transcription-polymerase chain reaction. Drought stress had a stronger effect on growth, gas exchange, proline, and ABA biosynthesis than heat stress. An interaction between heat and drought stress was observed for gas exchange and for proline biosynthesis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Proline concentration and gene expression of <i>P5CS</i> are good markers for combined stress. The concentration of ABA is a suitable marker for drought stress and might be a suitable marker for combined stress. Gene expression of <i>NCED1</i> in leaves was a good marker for drought stress and might be a suitable marker for combined stress, whereas <i>NCED2</i> was not suitable.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>These results provide insight into the response of grapevines to heat, drought and combined stress and show the suitability of ABA and proline as stress markers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2021-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12523","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"62837419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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
Evaluation of Vitis vinifera cultivars widely grown in Australia revealed that Riesling, Sauvignon Blanc, Cabernet Sauvignon and Pinot Noir have moderate to high susceptibility to infection by P. tetraspora. The fungicides trifloxystrobin, pyraclostrobin and tebuconazole were shown to be effective at controlling ALS. A drastic pruning eradication strategy was successfully validated for ALS, resulting in no disease recurrence within 3 years of the initial eradication protocol.
Conclusions
Cultivars grown in Australia ranged in susceptibility to ALS. Fungicides available in Australia are effective and could be used to control ALS in the event of an incursion. The drastic pruning strategy will be included in the Australian Viticulture Industry Biosecurity Plan for potential implementation as part of an incursion response.
Significance of the Study
This research contributes to the biosecurity capability of the Australian viticulture industry and to improved industry preparedness. It has the potential to reduce production losses and vineyard re-establishment costs, while maintaining the competitive advantage conferred by freedom from exotic diseases.
{"title":"Cultivar susceptibility and control of angular leaf scorch in grapevine","authors":"M.R. Sosnowski, M.R. Ayres, W.F. Wilcox","doi":"10.1111/ajgw.12529","DOIUrl":"10.1111/ajgw.12529","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Angular leaf scorch (ALS), caused by the fungus <i>Pseudopezicula tetraspora</i>, 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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Evaluation of <i>Vitis vinifera</i> cultivars widely grown in Australia revealed that Riesling, Sauvignon Blanc, Cabernet Sauvignon and Pinot Noir have moderate to high susceptibility to infection by <i>P. tetraspora</i>. The fungicides trifloxystrobin, pyraclostrobin and tebuconazole were shown to be effective at controlling ALS. A drastic pruning eradication strategy was successfully validated for ALS, resulting in no disease recurrence within 3 years of the initial eradication protocol.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Cultivars grown in Australia ranged in susceptibility to ALS. Fungicides available in Australia are effective and could be used to control ALS in the event of an incursion. The drastic pruning strategy will be included in the Australian Viticulture Industry Biosecurity Plan for potential implementation as part of an incursion response.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This research contributes to the biosecurity capability of the Australian viticulture industry and to improved industry preparedness. It has the potential to reduce production losses and vineyard re-establishment costs, while maintaining the competitive advantage conferred by freedom from exotic diseases.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2021-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12529","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45944949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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 winemaking.
Methods and Results
Before commencing AF with either S. cerevisiae or both T. delbrueckii and S. cerevisiae, the must was inoculated with a defined population of O. oeni strains. The use of T. delbrueckii determined the bacterial population at the end of MLF. Also, the inoculation of a selected strain after AF produced wines with different chemical composition to those fermented with the initial bacterial community.
Conclusions
Different yeast inoculation strategies modulate the O. oeni population, and this has an impact on the chemical composition of the wines. Moreover, the inoculation of a small O. oeni population in must leads to a process similar to spontaneous MLF.
Significance of the Study
Torulaspora delbrueckii can be used as a tool to modulate the O. oeni population and enhance the aromas related to MLF.
{"title":"Modulation of a defined community of Oenococcus oeni strains by Torulaspora delbrueckii and its impact on malolactic fermentation","authors":"A. Balmaseda, N. Rozès, A. Bordons, C. Reguant","doi":"10.1111/ajgw.12526","DOIUrl":"10.1111/ajgw.12526","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p><i>Torulaspora delbrueckii</i> 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 <i>Oenococcus oeni</i> population by the end of MLF. In this study we aim to evaluate this aspect in a defined <i>O. oeni</i> strain consortium in a sterile grape must during winemaking.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Before commencing AF with either <i>S. cerevisiae</i> or both <i>T. delbrueckii</i> and <i>S. cerevisiae</i>, the must was inoculated with a defined population of <i>O. oeni</i> strains. The use of <i>T. delbrueckii</i> determined the bacterial population at the end of MLF. Also, the inoculation of a selected strain after AF produced wines with different chemical composition to those fermented with the initial bacterial community.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Different yeast inoculation strategies modulate the <i>O. oeni</i> population, and this has an impact on the chemical composition of the wines. Moreover, the inoculation of a small <i>O. oeni</i> population in must leads to a process similar to spontaneous MLF.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p><i>Torulaspora delbrueckii</i> can be used as a tool to modulate the <i>O. oeni</i> population and enhance the aromas related to MLF.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2021-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12526","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46676787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Sawyer, R. Longo, M. Solomon, L. Nicolotti, H. Westmore, A. Merry, G. Gnoinski, A. Ylia, R. Dambergs, F. Kerslake
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 Pinot Noir wines over 24 months.
Methods and Results
Chardonnay and Pinot Noir base wines were tiraged, or aged with and without primary lees. Volatile composition analyses (HS-SPME/GC/MS and GC/MS/MS) were conducted at 6, 12, and 24 months post-bottling and sensory appraisals at 12 and 24 months. The duration of ageing significantly influenced compositional changes in fermentation-derived and oxidative-flavour-associated compounds. Ageing base wines off or on lees produced similar maturation-associated aroma profiles to sparkling wines irrespective of cultivar.
Conclusions
The contribution of autolysis products did not feature as strongly as anticipated over 24 months, indicating that compounds associated with wine ageing primarily influenced the aroma of mature sparkling wines. This finding suggests winemakers ageing their wines on lees for 24 months or less should place more emphasis on base wine composition to manipulate the aroma profiles of sparkling wines.
Significance of the Study
First comparative chemical compositional study of base wines concurrently with sparkling wines.
背景和目的酵母的自溶作用被认为是传统起泡酒复杂而成熟的香气的主要原因。然而，陈酿葡萄酒本身的作用却不那么明确。本研究旨在确定葡萄(Vitis vinifera L. Chardonnay)和黑皮诺(Pinot Noir)葡萄酒在24个月内与葡萄酒氧化和老化相关的自溶产物和化合物的贡献。方法与结果对霞多丽和黑皮诺基酒进行了发酵和陈酿。装瓶后6、12、24个月进行挥发性成分分析(HS-SPME/GC/MS和GC/MS/MS)， 12、24个月进行感官评价。陈酿的持续时间显著影响发酵衍生和氧化风味相关化合物的组成变化。陈酿的基础酒在酒糟上或酒糟上产生的与起泡酒相似的成熟相关的香气，与品种无关。在24个月的时间里，自溶产物的贡献并没有预期的那么强烈，这表明与葡萄酒陈酿相关的化合物主要影响成熟起泡酒的香气。这一发现表明，酿酒师将葡萄酒在酒糟上陈酿24个月或更短的时间，应该更加重视基础酒的成分，以操纵起泡酒的香气。本研究的意义首先比较了基酒与起泡酒的化学成分。
{"title":"Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine","authors":"S. Sawyer, R. Longo, M. Solomon, L. Nicolotti, H. Westmore, A. Merry, G. Gnoinski, A. Ylia, R. Dambergs, F. Kerslake","doi":"10.1111/ajgw.12527","DOIUrl":"10.1111/ajgw.12527","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>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 <i>Vitis vinifera</i> L. Chardonnay and Pinot Noir wines over 24 months.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Chardonnay and Pinot Noir base wines were tiraged, or aged with and without primary lees. Volatile composition analyses (HS-SPME/GC/MS and GC/MS/MS) were conducted at 6, 12, and 24 months post-bottling and sensory appraisals at 12 and 24 months. The duration of ageing significantly influenced compositional changes in fermentation-derived and oxidative-flavour-associated compounds. Ageing base wines off or on lees produced similar maturation-associated aroma profiles to sparkling wines irrespective of cultivar.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The contribution of autolysis products did not feature as strongly as anticipated over 24 months, indicating that compounds associated with wine ageing primarily influenced the aroma of mature sparkling wines. This finding suggests winemakers ageing their wines on lees for 24 months or less should place more emphasis on base wine composition to manipulate the aroma profiles of sparkling wines.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>First comparative chemical compositional study of base wines concurrently with sparkling wines.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2021-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12527","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45120969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
C. Davies, C. Böttcher, E.L. Nicholson, C.A. Burbidge, P.K. Boss
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 maturation. The most efficacious timing of 1-naphthaleneacetic acid (NAA) application along with the effects of application timing on berry growth, and berry and wine composition are yet to be identified.
Methods and Results
Cabernet Sauvignon bunches were treated with 50 mg/L NAA at three different times prior to, and at, veraison. The nearer to veraison the NAA application the longer the delay in harvest. Compared with the Control the NAA treatment reduced berry shrivel and increased the synchronicity of berry populations in terms of the accumulation of TSS with only minor effects on berry composition and wine volatile compounds.
Conclusions
Auxin treatment delayed ripening, reduced berry shrivel and increased ripening synchronicity with little effect on berry and wine composition.
Significance of the Study
Auxin treatment of grape bunches could be used to manage problems caused by climate change, including, compressed harvests and ripening under hotter conditions, in a targeted manner in existing vineyards.
{"title":"Timing of auxin treatment affects grape berry growth, ripening timing and the synchronicity of sugar accumulation","authors":"C. Davies, C. Böttcher, E.L. Nicholson, C.A. Burbidge, P.K. Boss","doi":"10.1111/ajgw.12528","DOIUrl":"10.1111/ajgw.12528","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>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 maturation. The most efficacious timing of 1-naphthaleneacetic acid (NAA) application along with the effects of application timing on berry growth, and berry and wine composition are yet to be identified.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Cabernet Sauvignon bunches were treated with 50 mg/L NAA at three different times prior to, and at, veraison. The nearer to veraison the NAA application the longer the delay in harvest. Compared with the Control the NAA treatment reduced berry shrivel and increased the synchronicity of berry populations in terms of the accumulation of TSS with only minor effects on berry composition and wine volatile compounds.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Auxin treatment delayed ripening, reduced berry shrivel and increased ripening synchronicity with little effect on berry and wine composition.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Auxin treatment of grape bunches could be used to manage problems caused by climate change, including, compressed harvests and ripening under hotter conditions, in a targeted manner in existing vineyards.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2021-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12528","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48415072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号