3-Isobutyl-2-methoxypyrazine (IBMP) is a compound whose aroma is reminiscent of green capsicum and is found in many winegrape cultivars, such as Cabernet Sauvignon and Sauvignon Blanc. A high concentration in grapes can lead to excessive greenness in the resulting wine products, thus reducing quality. This study sought to determine the impact of using non-Saccharomyces yeast during fermentation on the concentration and perception of IBMP in wines.
Methods and Results
As a potential postharvest remediation strategy, 11 strains of non-Saccharomyces were evaluated through fermentation of juices containing IBMP. Wines fermented with Kazachstania servazzii, Metschnikowia pulcherrima, K. aerobia, Hanseniaspora uvarum, Meyerozyma guillermondii and Candida krusei were rated with a higher level of fruitiness and less greenness in sensory analysis, even though no significant difference was observed amongst yeast treatments for IBMP concentration.
Conclusions
In mixed fermentation, in which Saccharomyces cerevisiae yeast strain EC1118 was sequentially inoculated, several non-Saccharomyces yeast strains differentially masked the perception of IBMP.
Significance of the Study
The selective use of non-Saccharomyces yeast may be a strategy for modulating the excessive perception of greenness in wines derived from grapes containing a high concentration of IBMP.
{"title":"Effect of non-Saccharomyces yeast strains on 3-isobutyl-2-methoxypyrazine concentration and aroma properties in Sauvignon Blanc wines during fermentation","authors":"J.-C. Li, K.L. Wilkinson, C.M. Ford, V. Jiranek","doi":"10.1111/ajgw.12563","DOIUrl":"10.1111/ajgw.12563","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>3-Isobutyl-2-methoxypyrazine (IBMP) is a compound whose aroma is reminiscent of green capsicum and is found in many winegrape cultivars, such as Cabernet Sauvignon and Sauvignon Blanc. A high concentration in grapes can lead to excessive greenness in the resulting wine products, thus reducing quality. This study sought to determine the impact of using non-<i>Saccharomyces</i> yeast during fermentation on the concentration and perception of IBMP in wines.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>As a potential postharvest remediation strategy, 11 strains of non-<i>Saccharomyces</i> were evaluated through fermentation of juices containing IBMP. Wines fermented with <i>Kazachstania servazzii, Metschnikowia pulcherrima, K. aerobia, Hanseniaspora uvarum, Meyerozyma guillermondii</i> and <i>Candida krusei</i> were rated with a higher level of fruitiness and less greenness in sensory analysis, even though no significant difference was observed amongst yeast treatments for IBMP concentration.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>In mixed fermentation, in which <i>Saccharomyces cerevisiae</i> yeast strain EC1118 was sequentially inoculated, several non-<i>Saccharomyces</i> yeast strains differentially masked the perception of IBMP.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>The selective use of non-<i>Saccharomyces</i> yeast may be a strategy for modulating the excessive perception of greenness in wines derived from grapes containing a high concentration of IBMP.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12563","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41990645","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}
D. Espinase Nandorfy, F. Watson, D. Likos, T. Siebert, K. Bindon, S. Kassara, R. Shellie, R. Keast, I.L. Francis
Background and Aims
The effect of amino acids, and their interactions with volatiles and other non-volatiles, on in-mouth sensory properties of red wines is not known. This knowledge gap has been studied in a series of comprehensive sensory experiments.
Methods and Results
A solvent-assisted flavour evaporation extract of Shiraz wine volatiles, a de-aromatised polyphenolic extract and amino acids were added to model wine and wine systems. Using full factorial designs, samples were evaluated by sensory quantitative descriptive analysis. Volatiles enhanced Viscous mouthfeel (F = 20.0, P < 0.001), Sweetness (F = 26.5, P < 0.001) and Body (F = 81.4, P < 0.001), while the phenolic extract directed Astringency (F = 170.5, P < 0.001) as well as Bitterness (F = 7.3, P < 0.001) and suppressed Sweetness (F = 16.5, P < 0.001). An amino acid by volatile interaction (F = 4.2, P < 0.05) was found, and further experiments showed that L-proline enhanced Viscosity (F = 5.0, P < 0.05), Sweetness (F = 14.4, P < 0.001), Red fruit flavour (F = 7.8, P < 0.001) and suppressed Astringency (F = 6.1, P < 0.05) and Bitterness (F = 7.0, P < 0.01), while L-glutamic acid imparted an Umami taste (F = 5.0, P < 0.05) at wine-like concentration.
Conclusions
For the first time, these causal experiments showed that amino acids can influence the taste, mouthfeel and flavour of red wine.
Significance of the Study
This work provides insight into a new class of wine compounds of sensory significance that can be targeted by producers to directly influence wine flavour.
背景和目的氨基酸及其与挥发物和其他非挥发物的相互作用对红葡萄酒入口感官特性的影响尚不清楚。这一知识差距已经在一系列综合感官实验中得到了研究。方法与结果将设拉子酒挥发物的溶剂辅助风味蒸发提取物、去芳香多酚提取物和氨基酸添加到模型酒和葡萄酒体系中。采用全因子设计，通过感官定量描述性分析对样本进行评估。挥发物增强了粘性口感(F = 20.0, P < 0.001)、甜度(F = 26.5, P < 0.001)和体度(F = 81.4, P < 0.001)，而酚提取物增强了涩味(F = 170.5, P < 0.001)和苦味(F = 7.3, P < 0.001)，抑制了甜味(F = 16.5, P < 0.001)。进一步的实验表明，l -脯氨酸增强了粘度(F = 5.0, P < 0.05)、甜度(F = 14.4, P < 0.001)、红果风味(F = 7.8, P < 0.001)，抑制了涩味(F = 6.1, P < 0.05)和苦味(F = 7.0, P < 0.01)，而l -谷氨酸在酒样浓度下赋予了鲜味(F = 5.0, P < 0.05)。结论这些因果实验首次证明了氨基酸对红酒的口感、口感和风味的影响。该研究的意义这项工作提供了对一类具有感官意义的新葡萄酒化合物的见解，这些化合物可以被生产商直接影响葡萄酒的风味。
{"title":"Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine","authors":"D. Espinase Nandorfy, F. Watson, D. Likos, T. Siebert, K. Bindon, S. Kassara, R. Shellie, R. Keast, I.L. Francis","doi":"10.1111/ajgw.12564","DOIUrl":"10.1111/ajgw.12564","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>The effect of amino acids, and their interactions with volatiles and other non-volatiles, on in-mouth sensory properties of red wines is not known. This knowledge gap has been studied in a series of comprehensive sensory experiments.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>A solvent-assisted flavour evaporation extract of Shiraz wine volatiles, a de-aromatised polyphenolic extract and amino acids were added to model wine and wine systems. Using full factorial designs, samples were evaluated by sensory quantitative descriptive analysis. Volatiles enhanced Viscous mouthfeel (<i>F</i> = 20.0, <i>P</i> < 0.001), Sweetness (<i>F</i> = 26.5, <i>P</i> < 0.001) and Body (<i>F</i> = 81.4, <i>P</i> < 0.001), while the phenolic extract directed Astringency (<i>F</i> = 170.5, <i>P</i> < 0.001) as well as Bitterness (<i>F</i> = 7.3, <i>P</i> < 0.001) and suppressed Sweetness (<i>F</i> = 16.5, <i>P</i> < 0.001). An amino acid by volatile interaction (<i>F</i> = 4.2, <i>P</i> < 0.05) was found, and further experiments showed that L-proline enhanced Viscosity (<i>F</i> = 5.0, <i>P</i> < 0.05), Sweetness (<i>F</i> = 14.4, <i>P</i> < 0.001), Red fruit flavour (<i>F</i> = 7.8, <i>P</i> < 0.001) and suppressed Astringency (<i>F</i> = 6.1, <i>P</i> < 0.05) and Bitterness (<i>F</i> = 7.0, <i>P</i> < 0.01), while L-glutamic acid imparted an Umami taste (<i>F</i> = 5.0, <i>P</i> < 0.05) at wine-like concentration.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>For the first time, these causal experiments showed that amino acids can influence the taste, mouthfeel and flavour of red wine.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This work provides insight into a new class of wine compounds of sensory significance that can be targeted by producers to directly influence wine flavour.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2022-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12564","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41283017","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}
Water deficit modifies the concentration of the aroma compounds of grape berries, but little information is available on the effect of deficits applied at different phenological stages. We evaluated the effect of deficit irrigation on glycosylated volatile organic compounds (VOCs) responsible for the aroma of berries of Sangiovese and Merlot cultivars grafted on 1103P or SO4 rootstocks.
Methods and Results
Vines were subjected to either pre- or post-veraison water stress, and berry composition compared against that of fruit of fully irrigated vines. At harvest, a higher concentration of glycosylated VOCs was measured in berries from vines stressed pre-veraison, but while it increased as water deficit increased in Sangiovese, this occurred only at a low or moderate level of stress in Merlot. Post-veraison water stress had a negative or negligible effect on the concentration of glycosylated VOCs in berries at harvest. The rootstock affected the concentration of glycosylated VOCs, particularly in vines stressed pre-veraison, with higher glycosylated VOCs observed for SO4 grafted vines than for 1103P grafted vines.
Conclusions
Pre-veraison water deficit enhanced the concentration of berry glycosylated VOCs, while post-veraison deficit did not. The rootstock–scion interaction might amplify the irrigation effect on berry glycosylated VOCs.
Significance of the Study
Modifying the timing and volume of irrigation might allow management of berry flavour for improved fruit and wine composition. Irrigation protocols should be tailored for specific cultivar–rootstock combinations.
{"title":"Deficit irrigation differently affects aroma composition in berries of Vitis vinifera L. (cvs Sangiovese and Merlot) grafted on two rootstocks","authors":"G. Palai, G. Caruso, R. Gucci, C. D'Onofrio","doi":"10.1111/ajgw.12562","DOIUrl":"10.1111/ajgw.12562","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Water deficit modifies the concentration of the aroma compounds of grape berries, but little information is available on the effect of deficits applied at different phenological stages. We evaluated the effect of deficit irrigation on glycosylated volatile organic compounds (VOCs) responsible for the aroma of berries of Sangiovese and Merlot cultivars grafted on 1103P or SO4 rootstocks.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Vines were subjected to either pre- or post-veraison water stress, and berry composition compared against that of fruit of fully irrigated vines. At harvest, a higher concentration of glycosylated VOCs was measured in berries from vines stressed pre-veraison, but while it increased as water deficit increased in Sangiovese, this occurred only at a low or moderate level of stress in Merlot. Post-veraison water stress had a negative or negligible effect on the concentration of glycosylated VOCs in berries at harvest. The rootstock affected the concentration of glycosylated VOCs, particularly in vines stressed pre-veraison, with higher glycosylated VOCs observed for SO4 grafted vines than for 1103P grafted vines.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Pre-veraison water deficit enhanced the concentration of berry glycosylated VOCs, while post-veraison deficit did not. The rootstock–scion interaction might amplify the irrigation effect on berry glycosylated VOCs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Modifying the timing and volume of irrigation might allow management of berry flavour for improved fruit and wine composition. Irrigation protocols should be tailored for specific cultivar–rootstock combinations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12562","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41704684","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}
R. Torres, G. Aliquó, A. Toro, F. Fernández, S. Tornello, E. Palazzo, S. Sari, M. Fanzone, F. De Biazi, H.J. Oviedo, R. Segura, V. Laucou, T. Lacombe, J.A. Prieto
Background and Aims
These last years, minor cultivars have gained attention as they provide an opportunity to offer original products in a global market and to combat global warming. Recent evidence brought to light the existing diversity within the group of autochthonous cultivars from Argentina and other South American countries, commonly known as criollas. The objective was to prospect, rescue and identify grapevine phenotypes recovered in ancient vineyards as putative criollas, in the western provinces of Argentina.
Methods and Results
We collected 60 samples in 11 locations. Their identity and pedigree were analysed through nuclear simple sequence repeat (nSSR) markers. The 60 samples were grouped in 45 different genotypes, 19 of them corresponding to previously registered cultivars, while 26 were new genotypes, with no correspondence in international databases. The majority (18) of the 26 new genotypes were related with the criollas group while other genotypes presented a totally different genetic profile and its origin remains to be elucidated.
Conclusions
The diversity within the South American cultivars is higher than previously thought. Ancient vineyards, located in isolated valleys, are reservoirs of minor cultivars, and growers have played a key role in maintaining and conserving them.
Significance of the Study
This genetic diversity constitutes a valuable tool to explore alternatives for diversification and adaptation to climate change.
{"title":"Identification and recovery of local Vitis vinifera L. cultivars collected in ancient vineyards in different locations of Argentina","authors":"R. Torres, G. Aliquó, A. Toro, F. Fernández, S. Tornello, E. Palazzo, S. Sari, M. Fanzone, F. De Biazi, H.J. Oviedo, R. Segura, V. Laucou, T. Lacombe, J.A. Prieto","doi":"10.1111/ajgw.12561","DOIUrl":"10.1111/ajgw.12561","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>These last years, minor cultivars have gained attention as they provide an opportunity to offer original products in a global market and to combat global warming. Recent evidence brought to light the existing diversity within the group of autochthonous cultivars from Argentina and other South American countries, commonly known as <i>criollas</i>. The objective was to prospect, rescue and identify grapevine phenotypes recovered in ancient vineyards as putative <i>criollas,</i> in the western provinces of Argentina.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>We collected 60 samples in 11 locations. Their identity and pedigree were analysed through nuclear simple sequence repeat (nSSR) markers. The 60 samples were grouped in 45 different genotypes, 19 of them corresponding to previously registered cultivars, while 26 were new genotypes, with no correspondence in international databases. The majority (18) of the 26 new genotypes were related with the <i>criollas</i> group while other genotypes presented a totally different genetic profile and its origin remains to be elucidated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The diversity within the South American cultivars is higher than previously thought. Ancient vineyards, located in isolated valleys, are reservoirs of minor cultivars, and growers have played a key role in maintaining and conserving them.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This genetic diversity constitutes a valuable tool to explore alternatives for diversification and adaptation to climate change.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2022-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12561","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45099494","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.T.M. Epee, O.J. Schelezki, A.K. Parker, M.C.T. Trought, A. Werner, R.W. Hofmann, P. Almond, J. Fourie
Background and Aims
The shortage of skilled pruners portends automation as an alternative. To train an Artificial Intelligence (AI) system in cane pruning, the attributes of grapevine dormant shoots were characterised.
Methods and Results
Eight attributes of dormant shoots, diameter, length, vertical and horizontal distance, node number, internode length, origin and position relative to bottom fruiting wire, were measured prior to and after pruning. Vine canopies were modified according to a 5 [total node numbers on canes: 10, 20, 30, 40, 50] × 3 [total node numbers on spurs: 1, 2, 3] factorial design. Compared to non-retained dormant shoots, retained dormant shoots were thicker (9.2 ± 0.07 mm), longer (104.7 ± 0.93 cm), close to the vine trunk (11.4 ± 0.65 cm) and below the bottom fruiting wire (83.2 ± 0.54 cm). Spurs had the shortest horizontal (9.8 ± 0.93 cm) and vertical (77.8 ± 0.7 cm) distance, originating from the vine head, base nodes and first nodes of old canes and old spurs. Modifying the vine canopy via increased node numbers had a significant effect on all retained dormant shoot attributes (P < 0.05) except on the position relative to the bottom fruiting wire.
Conclusions
Cane pruning in commercial vineyards is consistent and follows rules based on viticulture knowledge. Retained, non-retained dormant shoots, canes and spurs exhibit distinct attributes useful in quantifying, assessing and modelling cane pruning.
Significance of the Study
Data and knowledge from the research are currently being used in modelling and training AI cane-pruning algorithms.
{"title":"Characterising retained dormant shoot attributes to support automated cane pruning on Vitis vinifera L. cv. Sauvignon Blanc","authors":"P.T.M. Epee, O.J. Schelezki, A.K. Parker, M.C.T. Trought, A. Werner, R.W. Hofmann, P. Almond, J. Fourie","doi":"10.1111/ajgw.12555","DOIUrl":"10.1111/ajgw.12555","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>The shortage of skilled pruners portends automation as an alternative. To train an Artificial Intelligence (AI) system in cane pruning, the attributes of grapevine dormant shoots were characterised.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Eight attributes of dormant shoots, diameter, length, vertical and horizontal distance, node number, internode length, origin and position relative to bottom fruiting wire, were measured prior to and after pruning. Vine canopies were modified according to a 5 [total node numbers on canes: 10, 20, 30, 40, 50] × 3 [total node numbers on spurs: 1, 2, 3] factorial design. Compared to non-retained dormant shoots, retained dormant shoots were thicker (9.2 ± 0.07 mm), longer (104.7 ± 0.93 cm), close to the vine trunk (11.4 ± 0.65 cm) and below the bottom fruiting wire (83.2 ± 0.54 cm). Spurs had the shortest horizontal (9.8 ± 0.93 cm) and vertical (77.8 ± 0.7 cm) distance, originating from the vine head, base nodes and first nodes of old canes and old spurs. Modifying the vine canopy via increased node numbers had a significant effect on all retained dormant shoot attributes (<i>P</i> < 0.05) except on the position relative to the bottom fruiting wire.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Cane pruning in commercial vineyards is consistent and follows rules based on viticulture knowledge. Retained, non-retained dormant shoots, canes and spurs exhibit distinct attributes useful in quantifying, assessing and modelling cane pruning.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Data and knowledge from the research are currently being used in modelling and training AI cane-pruning algorithms.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2022-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12555","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42827488","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}
D. Marín, L.G. Santesteban, S. Dayer, A. Villa-Llop, F.J. Abad, G.A. Gambetta, J.M. Torres-Ruiz, N. Torres
Background and Aims
Grafting in viticulture has been essential since the advent of the phylloxera crisis at the end of the 19th century, but relatively little is known about the relevance of the quality of the connection at the grafting junction on the behaviour of grafted grapevines.
Methods and Results
An experimental procedure comparing omega grafted vines with complete alignment of the scion and the rootstock (CA) and vines with partial alignment (PA) was developed. Three complementary trials were carried out in the nursery, in the field and under controlled conditions. The CA vines increased the success rate in the nursery. Vine growth was significantly affected by the alignment between the rootstock and scion both in the nursery and in their first year of establishment in a commercial vineyard and in a potted trial, although these differences dissipated in years 2 and 3 under commercial vineyard conditions. The CA graft also maintained a higher level of leaf gas exchange, but such differences did not correspond to those in the hydraulic conductivity across the graft union itself.
Conclusions
The degree of alignment of the grafted vine material affected vine development, but a better understanding of the role of vascular connections in different graft types and qualities is needed.
Significance of the Study
To the best of our knowledge, this is the first scientific study that developed an experimental procedure for assessing the implication of the alignment at the grafting point on grapevine physiology and water use.
{"title":"Connection matters: exploring the implications of scion–rootstock alignment in grafted grapevines","authors":"D. Marín, L.G. Santesteban, S. Dayer, A. Villa-Llop, F.J. Abad, G.A. Gambetta, J.M. Torres-Ruiz, N. Torres","doi":"10.1111/ajgw.12559","DOIUrl":"10.1111/ajgw.12559","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Grafting in viticulture has been essential since the advent of the phylloxera crisis at the end of the 19th century, but relatively little is known about the relevance of the quality of the connection at the grafting junction on the behaviour of grafted grapevines.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>An experimental procedure comparing omega grafted vines with complete alignment of the scion and the rootstock (CA) and vines with partial alignment (PA) was developed. Three complementary trials were carried out in the nursery, in the field and under controlled conditions. The CA vines increased the success rate in the nursery. Vine growth was significantly affected by the alignment between the rootstock and scion both in the nursery and in their first year of establishment in a commercial vineyard and in a potted trial, although these differences dissipated in years 2 and 3 under commercial vineyard conditions. The CA graft also maintained a higher level of leaf gas exchange, but such differences did not correspond to those in the hydraulic conductivity across the graft union itself.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The degree of alignment of the grafted vine material affected vine development, but a better understanding of the role of vascular connections in different graft types and qualities is needed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>To the best of our knowledge, this is the first scientific study that developed an experimental procedure for assessing the implication of the alignment at the grafting point on grapevine physiology and water use.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2022-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12559","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47964840","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}
K. Gindro, S. Schnee, N. Lecoultre, E. Michellod, V. Zufferey, J.-L. Spring, O. Viret, P.-H. Dubuis
Background and Aims
Plasmopara viticola development in bunches of two grapevine cultivars, the resistant Divico and the susceptible Chasselas, was studied by using microscopy and molecular detection to investigate tissue susceptibility and the extent of colonisation.
Methods and Results
Bunches were inoculated with P. viticola at four phenological stages, and the development of downy mildew was recorded. Visible symptoms were evident after the first three inoculation stages for Chasselas. Inoculation at inflorescence swelling resulted in the desiccation of the inflorescence and at the end of flowering led to desiccation of parts of the bunches with some berries developing normally until ripening. After inoculation of pea-sized berries, brown rot symptoms appeared, whereas no infections were observed after inoculation at veraison. Histological and molecular examination showed that downy mildew invaded almost all bunch tissues but required an active stomata as an infection site. Mycelium and haustoria, however, were never observed in the vascular tissues. For Divico, inoculation at early stages of development resulted in sparse infections with limited colonisation.
Conclusion
Downy mildew systemic development occurs only between adjacent tissues meaning that as the stomata lose function the severity of the infection is reduced.
Significance of the Study
Limited infection justifies the maintenance of a fungicide control program for the resistant cultivar Divico.
{"title":"Development of downy mildew in grape bunches of susceptible and resistant cultivars: infection pathways and limited systemic spread","authors":"K. Gindro, S. Schnee, N. Lecoultre, E. Michellod, V. Zufferey, J.-L. Spring, O. Viret, P.-H. Dubuis","doi":"10.1111/ajgw.12560","DOIUrl":"https://doi.org/10.1111/ajgw.12560","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p><i>Plasmopara viticola</i> development in bunches of two grapevine cultivars, the resistant Divico and the susceptible Chasselas, was studied by using microscopy and molecular detection to investigate tissue susceptibility and the extent of colonisation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Bunches were inoculated with <i>P. viticola</i> at four phenological stages, and the development of downy mildew was recorded. Visible symptoms were evident after the first three inoculation stages for Chasselas. Inoculation at inflorescence swelling resulted in the desiccation of the inflorescence and at the end of flowering led to desiccation of parts of the bunches with some berries developing normally until ripening. After inoculation of pea-sized berries, brown rot symptoms appeared, whereas no infections were observed after inoculation at veraison. Histological and molecular examination showed that downy mildew invaded almost all bunch tissues but required an active stomata as an infection site. Mycelium and haustoria, however, were never observed in the vascular tissues. For Divico, inoculation at early stages of development resulted in sparse infections with limited colonisation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Downy mildew systemic development occurs only between adjacent tissues meaning that as the stomata lose function the severity of the infection is reduced.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Limited infection justifies the maintenance of a fungicide control program for the resistant cultivar Divico.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2022-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12560","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72363197","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}
Y. Wang, X. Cao, Z.-L. Wang, X. Han, Y.-L Han, D. Wu, M. Hui, F. Yao, H. Wang, H. Li
Background and Aims
Grapevine downy mildew, the most destructive grapevine disease caused by Plasmopara viticola, requires more environmentally friendly control measures. A chemically inert kaolin particle film (KPF) was tested for the control of downy mildew.
Methods and Results
Grapevines were pretreated with KPF before P. viticola infection under field conditions, then an epidemic was monitored for 2 years (2020 and 2021). A 6% KPF pretreatment significantly delayed the epidemic onset by 1–2 weeks and decreased the disease index by 30% compared to the untreated vines. The concentration of hydrogen peroxide and malondialdehyde in leaves was reduced by the KPF treatment, indicating mitigation of the oxidative damage caused by P. viticola infection. The protective effect of the application of KPF may be due to the increased activity of antioxidant enzymes and antioxidant metabolites. The activity of disease resistance enzymes and the expression of related genes were also increased by KPF treatment.
Conclusions
Kaolin particle film reduced grapevine downy mildew and reinforced the defence response of grapevines cultivated in the field.
Significance of the Study
The positive effect of KPF against downy mildew for grapevines in the field indicated that there is potential to develop KPF for the control of downy mildew.
{"title":"Kaolin particle film limits grapevine downy mildew epidemic under open-field conditions and stimulates the plant defence response","authors":"Y. Wang, X. Cao, Z.-L. Wang, X. Han, Y.-L Han, D. Wu, M. Hui, F. Yao, H. Wang, H. Li","doi":"10.1111/ajgw.12558","DOIUrl":"https://doi.org/10.1111/ajgw.12558","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Grapevine downy mildew, the most destructive grapevine disease caused by <i>Plasmopara viticola</i>, requires more environmentally friendly control measures. A chemically inert kaolin particle film (KPF) was tested for the control of downy mildew.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Grapevines were pretreated with KPF before <i>P. viticola</i> infection under field conditions, then an epidemic was monitored for 2 years (2020 and 2021). A 6% KPF pretreatment significantly delayed the epidemic onset by 1–2 weeks and decreased the disease index by 30% compared to the untreated vines. The concentration of hydrogen peroxide and malondialdehyde in leaves was reduced by the KPF treatment, indicating mitigation of the oxidative damage caused by <i>P. viticola</i> infection. The protective effect of the application of KPF may be due to the increased activity of antioxidant enzymes and antioxidant metabolites. The activity of disease resistance enzymes and the expression of related genes were also increased by KPF treatment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Kaolin particle film reduced grapevine downy mildew and reinforced the defence response of grapevines cultivated in the field.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>The positive effect of KPF against downy mildew for grapevines in the field indicated that there is potential to develop KPF for the control of downy mildew.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2022-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12558","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72327468","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}
E. Hernández-Montes, J.M. Escalona, M. Tomás, S. Martorell, J. Bota, I. Tortosa, H. Medrano
Background and Aims
Measuring the carbon assimilation and respiration during vine phenology can provide an understanding of the dynamics of carbon fluxes from different organs and their relationship. Most field studies to date do not consider the respiratory losses of different plant organs and their variability under environmental, genetic and phenological changes. The aim of this study was to investigate the effect of genotype and water regime on carbon assimilation, respiration and allocation during vine phenology.
Methods and Results
Field trials were carried out during 2013 and 2014 to study the effect of genotype and water status on carbon assimilation, respiratory losses from leaves, shoots, fruits and roots during the vine phenological cycle, and on biomass production. Carbon respiration varied during plant phenology and represented a significant proportion of the total vine carbon assimilation. The integrated carbon respiratory loss in leaves, fruits and roots was greater in irrigated vines than in non-irrigated vines. Tempranillo recorded the highest carbon assimilation, leaf and stem respiration, as well as the highest above-ground biomass. Garnacha showed a higher root respiration loss and allocated more biomass to the permanent organs. Accumulation of above-ground biomass was influenced by plant carbon budgets during the growing season.
Conclusions
Vine phenology, cultivar and plant water status affected carbon assimilation, carbon loss and carbon allocation. Non-irrigated vines had a higher respiratory carbon loss in respect to the total carbon assimilation by photosynthesis. Above- and below-ground carbon fluxes were coupled during vine phenology.
Significance of the Study
The present work illustrates the importance of respiratory processes on the carbon balance and the relationship among different carbon balance components during vine phenology.
{"title":"Carbon balance in grapevines (Vitis vinifera L.): effect of environment, cultivar and phenology on carbon gain, losses and allocation","authors":"E. Hernández-Montes, J.M. Escalona, M. Tomás, S. Martorell, J. Bota, I. Tortosa, H. Medrano","doi":"10.1111/ajgw.12557","DOIUrl":"10.1111/ajgw.12557","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Measuring the carbon assimilation and respiration during vine phenology can provide an understanding of the dynamics of carbon fluxes from different organs and their relationship. Most field studies to date do not consider the respiratory losses of different plant organs and their variability under environmental, genetic and phenological changes. The aim of this study was to investigate the effect of genotype and water regime on carbon assimilation, respiration and allocation during vine phenology.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Field trials were carried out during 2013 and 2014 to study the effect of genotype and water status on carbon assimilation, respiratory losses from leaves, shoots, fruits and roots during the vine phenological cycle, and on biomass production. Carbon respiration varied during plant phenology and represented a significant proportion of the total vine carbon assimilation. The integrated carbon respiratory loss in leaves, fruits and roots was greater in irrigated vines than in non-irrigated vines. Tempranillo recorded the highest carbon assimilation, leaf and stem respiration, as well as the highest above-ground biomass. Garnacha showed a higher root respiration loss and allocated more biomass to the permanent organs. Accumulation of above-ground biomass was influenced by plant carbon budgets during the growing season.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Vine phenology, cultivar and plant water status affected carbon assimilation, carbon loss and carbon allocation. Non-irrigated vines had a higher respiratory carbon loss in respect to the total carbon assimilation by photosynthesis. Above- and below-ground carbon fluxes were coupled during vine phenology.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>The present work illustrates the importance of respiratory processes on the carbon balance and the relationship among different carbon balance components during vine phenology.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2022-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12557","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49413115","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}
B. Sams, R.G.V. Bramley, M. Aboutalebi, L. Sanchez, N. K. Dokoozlian, C. M. Ford, V. Pagay
Background and Aims
A large number of fruit samples is required for adequate variogram estimation, making the development of prescriptive maps for vineyard management cost prohibitive for most growers. The project assessed the efficacy of aggregating samples from multiple vineyards, over multiple years, to estimate a ‘common’ variogram that could be generated and applied more efficiently.
Methods and Results
Fifteen hundred berry samples were collected over 3 years (2017–2019) in four vineyards in California for analysis of fruit composition and spatial variability. Maps were produced for anthocyanins, malic acid and β-damascenone in each vineyard using four separate aggregations of samples and showed only subtle changes in patterns of spatial variability in any of the three analytes assessed. A common variogram generated without points from the vineyard to be mapped indicated lower kriging variances over 100 simulations and was able to correctly classify up to 70% of sample values.
Conclusions
The use of a common variogram in describing spatial variability in vineyards adds important statistical support to the generation of robust maps that could be used for targeted vineyard management. Grower collaboration across multiple regional vineyards could therefore improve mapping support for all involved. Though high-density sampling may still be required in some cases, once stable zones of fruit quality have been characterised, the sample size could potentially be reduced in subsequent years.
Significance of the Study
Maps produced from combined datasets collected from multiple vineyards and years could provide growers and wineries more confidence in zonal management by showing the temporal stability of the spatial variability of several aspects of fruit quality.
{"title":"Facilitating mapping and understanding of within-vineyard variation in fruit composition using data pooled from multiple vineyards","authors":"B. Sams, R.G.V. Bramley, M. Aboutalebi, L. Sanchez, N. K. Dokoozlian, C. M. Ford, V. Pagay","doi":"10.1111/ajgw.12556","DOIUrl":"10.1111/ajgw.12556","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>A large number of fruit samples is required for adequate variogram estimation, making the development of prescriptive maps for vineyard management cost prohibitive for most growers. The project assessed the efficacy of aggregating samples from multiple vineyards, over multiple years, to estimate a ‘common’ variogram that could be generated and applied more efficiently.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Fifteen hundred berry samples were collected over 3 years (2017–2019) in four vineyards in California for analysis of fruit composition and spatial variability. Maps were produced for anthocyanins, malic acid and β-damascenone in each vineyard using four separate aggregations of samples and showed only subtle changes in patterns of spatial variability in any of the three analytes assessed. A common variogram generated without points from the vineyard to be mapped indicated lower kriging variances over 100 simulations and was able to correctly classify up to 70% of sample values.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The use of a common variogram in describing spatial variability in vineyards adds important statistical support to the generation of robust maps that could be used for targeted vineyard management. Grower collaboration across multiple regional vineyards could therefore improve mapping support for all involved. Though high-density sampling may still be required in some cases, once stable zones of fruit quality have been characterised, the sample size could potentially be reduced in subsequent years.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Maps produced from combined datasets collected from multiple vineyards and years could provide growers and wineries more confidence in zonal management by showing the temporal stability of the spatial variability of several aspects of fruit 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":"2022-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12556","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48946153","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}
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