J.D. Dunlevy, D.H. Blackmore, A. Betts, N. Jewell, C. Brien, B. Berger, R.R. Walker, E. J. Edwards, A.R. Walker
Background and Aims
Predicted impacts of climate change—increased temperature, decreased rainfall, and reduced water availability—are expected to increase irrigation-related salinity in Australia's major wine regions. Breeding of new abiotic stress-tolerant rootstocks will help to mitigate these effects on viticulture. Here, we investigated the impact of elevated temperature on key salt tolerance traits of two contrasting rootstocks and a population of experimental rootstock hybrids.
Methods and Results
A high-throughput facility was used to phenotype the rootstocks, K51-40, 140 Ruggeri and 68 K51-40 derived hybrids, all ungrafted, under factorial salinity and temperature treatments. Elevated temperature led to increased chloride concentration in the mature laminae of most genotypes, likely driven by increased transpiration, with large differences between genotypes in the extent of the temperature response. Genetic differences were also observed for the influence of temperature on laminae sodium accumulation. Growth rate response to salinity was variable between genotypes and was independent of laminae chloride and sodium accumulation.
Conclusions
High-throughput phenomics provides a promising tool to simultaneously assess new rootstock selections for ion exclusion and growth rate response under abiotic stresses.
Significance of the Study
Understanding the effect of temperature on salinity tolerance traits, and the development of novel screening tools, will help breed new rootstocks better suited to a hotter and drier future climate.
{"title":"Investigating the effects of elevated temperature on salinity tolerance traits in grapevine rootstocks using high-throughput phenotyping","authors":"J.D. Dunlevy, D.H. Blackmore, A. Betts, N. Jewell, C. Brien, B. Berger, R.R. Walker, E. J. Edwards, A.R. Walker","doi":"10.1111/ajgw.12549","DOIUrl":"10.1111/ajgw.12549","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Predicted impacts of climate change—increased temperature, decreased rainfall, and reduced water availability—are expected to increase irrigation-related salinity in Australia's major wine regions. Breeding of new abiotic stress-tolerant rootstocks will help to mitigate these effects on viticulture. Here, we investigated the impact of elevated temperature on key salt tolerance traits of two contrasting rootstocks and a population of experimental rootstock hybrids.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>A high-throughput facility was used to phenotype the rootstocks, K51-40, 140 Ruggeri and 68 K51-40 derived hybrids, all ungrafted, under factorial salinity and temperature treatments. Elevated temperature led to increased chloride concentration in the mature laminae of most genotypes, likely driven by increased transpiration, with large differences between genotypes in the extent of the temperature response. Genetic differences were also observed for the influence of temperature on laminae sodium accumulation. Growth rate response to salinity was variable between genotypes and was independent of laminae chloride and sodium accumulation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>High-throughput phenomics provides a promising tool to simultaneously assess new rootstock selections for ion exclusion and growth rate response under abiotic stresses.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Understanding the effect of temperature on salinity tolerance traits, and the development of novel screening tools, will help breed new rootstocks better suited to a hotter and drier future climate.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2022-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12549","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44531606","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}
A. Coulter, G. Baldock, M. Parker, Y. Hayasaka, I.L. Francis, M. Herderich
Background and Aims
An elevated concentration of several volatile phenols and their glycosides in grapes and wines is associated with exposure of grapes to forest fire smoke. Interpretation of phenol compositional data from grapes or wines, however, is complicated by the fact that traces of these compounds can be detected in non-smoke-exposed samples. Hence, the concentration of smoke marker compounds was investigated with the aim of providing a reference data set to help determine smoke exposure.
Methods and Results
Thirteen phenolic compounds were measured in non-smoke-exposed grape berries and unoaked wines made from 12 cultivars collected from multiple regions across Australia over four vintages. The grapes and wines contained a low concentration of several volatile phenols and their glycosides. These varied in concentration between cultivars but showed little variation between regions and vintages. The maximum concentration observed for any analyte was below 15 μg/kg in grapes and approximately 15 μg/L in wine.
Conclusions
The results for smoke marker compounds should be considered on a per-cultivar basis when determining smoke exposure. Interpretation of results for a potentially smoke-exposed sample can be achieved based on comparison with the 99th percentile values reported here. Use of the interpretation system described should be limited to determining smoke exposure and not smoke taint.
Significance of the Study
This study provides a comprehensive set of data that defines the upper limits of smoke marker compounds expected in Australian grapes and wines from non-smoke-exposed vineyards that can be used for determining the likelihood of smoke exposure.
{"title":"Concentration of smoke marker compounds in non-smoke-exposed grapes and wine in Australia","authors":"A. Coulter, G. Baldock, M. Parker, Y. Hayasaka, I.L. Francis, M. Herderich","doi":"10.1111/ajgw.12543","DOIUrl":"10.1111/ajgw.12543","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>An elevated concentration of several volatile phenols and their glycosides in grapes and wines is associated with exposure of grapes to forest fire smoke. Interpretation of phenol compositional data from grapes or wines, however, is complicated by the fact that traces of these compounds can be detected in non-smoke-exposed samples. Hence, the concentration of smoke marker compounds was investigated with the aim of providing a reference data set to help determine smoke exposure.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Thirteen phenolic compounds were measured in non-smoke-exposed grape berries and unoaked wines made from 12 cultivars collected from multiple regions across Australia over four vintages. The grapes and wines contained a low concentration of several volatile phenols and their glycosides. These varied in concentration between cultivars but showed little variation between regions and vintages. The maximum concentration observed for any analyte was below 15 μg/kg in grapes and approximately 15 μg/L in wine.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The results for smoke marker compounds should be considered on a per-cultivar basis when determining smoke exposure. Interpretation of results for a potentially smoke-exposed sample can be achieved based on comparison with the 99th percentile values reported here. Use of the interpretation system described should be limited to determining smoke exposure and not smoke taint.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This study provides a comprehensive set of data that defines the upper limits of smoke marker compounds expected in Australian grapes and wines from non-smoke-exposed vineyards that can be used for determining the likelihood of smoke exposure.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12543","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45964096","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}
G. Dournes, A. Verbaere, F. Lopez, T. Dufourcq, J.-R. Mouret, A. Roland
Background and Aims
The thiol aromatic potential of the grape cultivars, Colombard and Gros Manseng, from Côtes de Gascogne was characterised for the first time.
Methods and Results
We demonstrated that both cultivars contained a concentration of glutathionylated and cysteinylated precursors of 3-sulfanylhexan-1-ol up to 454 and 21 μg/kg, respectively, which makes them good cultivars for the production of wines rich in thiols. No precursors, however, of the 4-methyl-4-sulfanylpentan-2-one were detected. We then studied the impact of cultivation practices by comparing conventional and organic training systems on the biosynthesis of thiol precursors in grapes. We showed that the concentration of glutathionylated precursors of 3-sulfanylhexan-1-ol in Gros Manseng varied significantly according to the type of cultivation, whereas they remained unaffected in Colombard grapes. Organic Gros Manseng grapes (copper concentration of 466 ± 275 μg/kg) exhibited up to 30% loss of thiol precursors compared to that found in conventional grapes (copper concentration 199 ± 91 μg/kg).
Conclusions
The free copper concentration at harvest does not correlate with the decrease in thiol precursor concentration, leading to the conclusion that differences found between the management of the two vineyard practices are not simply related to copper but are a multifactorial phenomenon.
Significance of the Study
Colombard and Gros Manseng contain a high concentration of thiol-type aromatic compounds, the concentration of which can be modulated by agronomic practices.
背景与目的首次对产自Côtes de Gascogne的两个葡萄品种Colombard和Gros Manseng的硫醇芳香潜力进行了表征。方法与结果研究表明，这两个品种的谷胱甘肽化和半胱氨酸化3-巯基己醇前体浓度分别高达454和21 μg/kg，是生产富含硫醇的葡萄酒的良好品种。然而，没有检测到4-甲基-4-磺胺基戊烷-2- 1的前体。然后，我们通过比较传统和有机栽培系统对葡萄中硫醇前体生物合成的影响，研究了栽培方法的影响。我们发现，在Gros Manseng中，谷胱甘肽化的3-磺胺基己烷-1-醇前体的浓度根据栽培类型有显著变化，而在Colombard葡萄中则不受影响。有机Gros Manseng葡萄(铜浓度为466±275 μg/kg)与常规葡萄(铜浓度为199±91 μg/kg)相比，硫醇前体损失高达30%。结论收获时的游离铜浓度与硫醇前体浓度的下降没有相关性，这表明两种葡萄园管理方式之间的差异不仅仅与铜有关，而是一个多因素现象。龙柏和芒萁含有高浓度的硫醇型芳香族化合物，其浓度可通过农作措施调节。
{"title":"First characterisation of thiol precursors in Colombard and Gros Manseng: comparison of two cultivation practices","authors":"G. Dournes, A. Verbaere, F. Lopez, T. Dufourcq, J.-R. Mouret, A. Roland","doi":"10.1111/ajgw.12547","DOIUrl":"10.1111/ajgw.12547","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>The thiol aromatic potential of the grape cultivars, Colombard and Gros Manseng, from Côtes de Gascogne was characterised for the first time.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>We demonstrated that both cultivars contained a concentration of glutathionylated and cysteinylated precursors of 3-sulfanylhexan-1-ol up to 454 and 21 μg/kg, respectively, which makes them good cultivars for the production of wines rich in thiols. No precursors, however, of the 4-methyl-4-sulfanylpentan-2-one were detected. We then studied the impact of cultivation practices by comparing conventional and organic training systems on the biosynthesis of thiol precursors in grapes. We showed that the concentration of glutathionylated precursors of 3-sulfanylhexan-1-ol in Gros Manseng varied significantly according to the type of cultivation, whereas they remained unaffected in Colombard grapes. Organic Gros Manseng grapes (copper concentration of 466 ± 275 μg/kg) exhibited up to 30% loss of thiol precursors compared to that found in conventional grapes (copper concentration 199 ± 91 μg/kg).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The free copper concentration at harvest does not correlate with the decrease in thiol precursor concentration, leading to the conclusion that differences found between the management of the two vineyard practices are not simply related to copper but are a multifactorial phenomenon.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Colombard and Gros Manseng contain a high concentration of thiol-type aromatic compounds, the concentration of which can be modulated by agronomic 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":"2022-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12547","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42027689","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}
Modification of important odorants induced by Botrytis cinerea has been reported in dry red wine (Amarone) made from withered grapes, but the impact on wines produced in other regions remains to be elucidated.
Methods and Results
Cabernet Franc grapes from Ontario were dried to 28.0°Brix and fermented with either non-botrytised grapes or a combination of non-botrytised and botrytised grapes (10% infection). The metabolites, including volatile compounds, were analysed and sensory evaluation including consumer preference were assessed. Gluconic acid, glycerol and acetic acid were significantly higher in the B. cinerea wines. Differences in some ethyl esters, isoamyl acetate and hexanol were observed between the Control and botrytised wines. These wines were differentiated by only one sensory attribute. A consumer preference test (n = 153) comparing liking scores of wines from this study to wines previously made from withered grapes fermented with an autochthonous yeast showed no difference in preference.
Conclusions
Inclusion of 10% B. cinerea infection in wines vinified from withered Cabernet Franc grapes makes little chemical or sensory difference, suggesting culling at this infection rate may be unnecessary and does not negatively impact consumer liking.
Significance of the Study
Red wine made from withered grapes may tolerate 10% botrytised fruit without adversely affecting consumer liking.
{"title":"Impact of Botrytis cinerea-infected grapes on quality parameters of red wine made from withered grapes","authors":"J. Kelly, D. Inglis, L. Dowling, G. Pickering","doi":"10.1111/ajgw.12545","DOIUrl":"10.1111/ajgw.12545","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Modification of important odorants induced by <i>Botrytis cinerea</i> has been reported in dry red wine (Amarone) made from withered grapes, but the impact on wines produced in other regions remains to be elucidated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Cabernet Franc grapes from Ontario were dried to 28.0°Brix and fermented with either non-botrytised grapes or a combination of non-botrytised and botrytised grapes (10% infection). The metabolites, including volatile compounds, were analysed and sensory evaluation including consumer preference were assessed. Gluconic acid, glycerol and acetic acid were significantly higher in the <i>B. cinerea</i> wines. Differences in some ethyl esters, isoamyl acetate and hexanol were observed between the Control and botrytised wines. These wines were differentiated by only one sensory attribute. A consumer preference test (<i>n</i> = 153) comparing liking scores of wines from this study to wines previously made from withered grapes fermented with an autochthonous yeast showed no difference in preference.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Inclusion of 10% <i>B. cinerea</i> infection in wines vinified from withered Cabernet Franc grapes makes little chemical or sensory difference, suggesting culling at this infection rate may be unnecessary and does not negatively impact consumer liking.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Red wine made from withered grapes may tolerate 10% botrytised fruit without adversely affecting consumer liking.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2022-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12545","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"62837154","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}
A.E. Gallo, J.E. Perez Peña, C.V. González, J.A. Prieto
Background and Aims
Global warming will threaten vineyard sustainability in warm and arid regions. Therefore, increasing water use efficiency (WUE) is essential for long-term viticulture sustainability. Nevertheless, studies concerning the response of stomata and WUE to temperature are scarce. We evaluated the effect of sustained warming on WUE and its components in cultivars with contrasting stomatal behaviour.
Methods and Results
We applied a 1.1°C increase in field-grown, well-watered plants, during the growing season and compared them to Control plants. We measured net assimilation (An), transpiration rate (E), stomatal conductance (gs), stomata density and length, intrinsic and yield WUE (WUEint and WUEyield). Gas exchange and WUEint in response to heating were cultivar-dependent. Heated Grenache plants increased An, gs, E and stomatal length but decreased WUEint. In contrast, gas exchange and WUEint were similar between heated Syrah and Control plants. Both cultivars decreased WUEyield in response to heating.
Conclusions
An increase in air temperature decreased WUEint in Grenache, whereas Syrah could tolerate heating without modifying leaf functioning. We proposed these strategies to cope with heating as ‘avoiding’ for Grenache and ‘tolerant’ for Syrah in well-watered conditions.
Significance of the Study
This research contributes to an understanding of the strategies to cope with high temperature of different cultivars, which should be considered to select better-adapted genotypes for the expected warmer conditions.
{"title":"Syrah and Grenache (Vitis vinifera) revealed different strategies to cope with high temperature","authors":"A.E. Gallo, J.E. Perez Peña, C.V. González, J.A. Prieto","doi":"10.1111/ajgw.12530","DOIUrl":"10.1111/ajgw.12530","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Global warming will threaten vineyard sustainability in warm and arid regions. Therefore, increasing water use efficiency (WUE) is essential for long-term viticulture sustainability. Nevertheless, studies concerning the response of stomata and WUE to temperature are scarce. We evaluated the effect of sustained warming on WUE and its components in cultivars with contrasting stomatal behaviour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>We applied a 1.1°C increase in field-grown, well-watered plants, during the growing season and compared them to Control plants. We measured net assimilation (<i>A</i><sub><i>n</i></sub>), transpiration rate (<i>E</i>), stomatal conductance (<i>g</i><sub><i>s</i></sub>), stomata density and length, intrinsic and yield WUE (<i>WUE</i><sub><i>int</i></sub> and <i>WUE</i><sub><i>yield</i></sub>). Gas exchange and <i>WUE</i><sub><i>int</i></sub> in response to heating were cultivar-dependent. Heated Grenache plants increased <i>A</i><sub><i>n</i></sub>, <i>g</i><sub><i>s</i></sub>, <i>E</i> and stomatal length but decreased <i>WUE</i><sub><i>int</i></sub>. In contrast, gas exchange and <i>WUE</i><sub><i>int</i></sub> were similar between heated Syrah and Control plants. Both cultivars decreased <i>WUE</i><sub><i>yield</i></sub> in response to heating.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>An increase in air temperature decreased <i>WUE</i><sub><i>int</i></sub> in Grenache, whereas Syrah could tolerate heating without modifying leaf functioning. We proposed these strategies to cope with heating as ‘avoiding’ for Grenache and ‘tolerant’ for Syrah in well-watered conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>This research contributes to an understanding of the strategies to cope with high temperature of different cultivars, which should be considered to select better-adapted genotypes for the expected warmer conditions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2022-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12530","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"62837042","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, T. Siebert, F. Watson, R. Keast, I.L. Francis
Background and Aims
The sensory experience of wine aroma is challenging to study. Given the presence of numerous and trace level volatiles, the subtle aroma nuances involved, as well as the complexity of human odour processing, the contribution of individual compounds and mixtures can be difficult to determine. In white wines, the volatile compounds eliciting stone fruit aromas are not well understood.
Methods and Results
Factorial designs were used with odorants added to model wine and assessed using sensory quantitative descriptive analysis. In model Viognier-like wines, several monoterpenes were confirmed to convey stone fruit attributes Apricot and Peach, which were strongly suppressed by aldehydes which imparted Cardboard-like odours. Importantly, lactones increased Apricot aroma when combined with the monoterpenes. For model unoaked Australian Chardonnay wine, sensory-directed screening followed by factorial studies showed that aliphatic ethyl esters, in particular ethyl octanoate, directed Peach aroma. Fatty acids were strong suppressors of the Peach attribute and gave Cheesy odours.
Conclusions
Apricot and peach aromas in Viognier and Chardonnay, although perceptually similar, were caused by different chemical compound families: grape-derived monoterpenes with lactones and yeast-derived fatty acid ethyl esters, respectively.
Significance of the Study
Having confirmed the compounds responsible for apricot and peach white wine aromas, there is potential to modify their concentration through established viticultural and winemaking practices.
{"title":"Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines","authors":"D. Espinase Nandorfy, T. Siebert, F. Watson, R. Keast, I.L. Francis","doi":"10.1111/ajgw.12540","DOIUrl":"10.1111/ajgw.12540","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>The sensory experience of wine aroma is challenging to study. Given the presence of numerous and trace level volatiles, the subtle aroma nuances involved, as well as the complexity of human odour processing, the contribution of individual compounds and mixtures can be difficult to determine. In white wines, the volatile compounds eliciting stone fruit aromas are not well understood.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods and Results</h3>\u0000 \u0000 <p>Factorial designs were used with odorants added to model wine and assessed using sensory quantitative descriptive analysis. In model Viognier-like wines, several monoterpenes were confirmed to convey stone fruit attributes Apricot and Peach, which were strongly suppressed by aldehydes which imparted Cardboard<i>-</i>like odours. Importantly, lactones increased Apricot aroma when combined with the monoterpenes. For model unoaked Australian Chardonnay wine, sensory-directed screening followed by factorial studies showed that aliphatic ethyl esters, in particular ethyl octanoate, directed Peach aroma. Fatty acids were strong suppressors of the Peach attribute and gave Cheesy odours.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Apricot and peach aromas in Viognier and Chardonnay, although perceptually similar, were caused by different chemical compound families: grape-derived monoterpenes with lactones and yeast-derived fatty acid ethyl esters, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance of the Study</h3>\u0000 \u0000 <p>Having confirmed the compounds responsible for apricot and peach white wine aromas, there is potential to modify their concentration through established viticultural and winemaking 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":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12540","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44142612","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}
The ASVO strives to promote the advancement of professional knowledge, professional skills and professional attitudes, in the fields of viticulture and oenology, in members of the Society. In 2012, the ASVO Awards for Excellence were established as a prestigious event to promote industry excellence, foster leadership and encourage innovation and sustainability in the Australian wine industry.
ASVO Award recipients are nominated by ASVO members, with the finalists decided by an ASVO Board appointed selection committees, comprised of individuals who themselves are distinguished in the fields of viticulture and oenology who demonstrate exceptional leadership ability and vision.
This award, established in 2018, is in honour of the late Dr Peter May who was the inaugural editor for the Australian Journal of Grape and Wine Research (AJGWR) and is awarded to the author(s) of the most cited AJGWR paper published in the previous 5 years.
Dr Meg Whitener, from Bell's Brewery, Michigan, was honoured with this award in 2021. Dr Whitener's paper ‘Effect of non-Saccharomyces yeasts on the volatile chemical profile of Shiraz wine’ doi.org/10.1111/ajgw.12269, was published in the AJGWR in 2017. The paper reports the results of an investigation into the impact that the non-Saccharomyces yeasts in sequential inoculation with Saccharomyces cerevisiae, had on the volatile chemical profile of Shiraz wine.
This award honours an outstanding author(s) of a paper published in the AJGWR in the previous 12 months where the potential application of the research on viticultural practices is deemed by an industry/science-based panel to have the most impact.
The 2021 Viticulture Paper of the Year was awarded to Dr Marcos Bonada, from the Department of Primary Industries and Regions, South Australian Research and Development Institute (PIRSA-SARDI), and was titled: ‘Impact of low rainfall during dormancy on vine productivity and development’ doi.org/10.1111/ajgw.12445.
This award honours an outstanding author(s) of a paper published in the AJGWR in the previous 12 months where the potential application of the research on winemaking practices is deemed by an industry/science-based panel to have the most impact.
The 2021 Oenology paper of the year was awarded to Dr Martin Moran, from Mordrelle Wines, for the paper ‘Impact of late pruning and elevated ambient temperature on Shiraz wine chemical and sensory attributes’ doi.org/10.1111/ajgw.12470.
These awards honour an outstanding winemaker and viticulturist who demonstrates a broad positive contribution to the Australian wine industry and/or community, improvement from standard practice in their field through adoption of innovative practices, technologies or standards and contributes positively to the culture of their organisation and the broader wine industry in either a regional, state or national capacity. The nominees' activities
{"title":"ASVO 2021 Awards for Excellence","authors":"","doi":"10.1111/ajgw.12538","DOIUrl":"10.1111/ajgw.12538","url":null,"abstract":"<p>The ASVO strives to promote the advancement of professional knowledge, professional skills and professional attitudes, in the fields of viticulture and oenology, in members of the Society. In 2012, the ASVO Awards for Excellence were established as a prestigious event to promote industry excellence, foster leadership and encourage innovation and sustainability in the Australian wine industry.</p><p>ASVO Award recipients are nominated by ASVO members, with the finalists decided by an ASVO Board appointed selection committees, comprised of individuals who themselves are distinguished in the fields of viticulture and oenology who demonstrate exceptional leadership ability and vision.</p><p>\u0000 </p><p>This award, established in 2018, is in honour of the late Dr Peter May who was the inaugural editor for the <i>Australian Journal of Grape and Wine Research</i> (AJGWR) and is awarded to the author(s) of the most cited AJGWR paper published in the previous 5 years.</p><p>Dr Meg Whitener, from Bell's Brewery, Michigan, was honoured with this award in 2021. Dr Whitener's paper ‘Effect of non-<i>Saccharomyces</i> yeasts on the volatile chemical profile of Shiraz wine’ doi.org/10.1111/ajgw.12269, was published in the AJGWR in 2017. The paper reports the results of an investigation into the impact that the non-<i>Saccharomyces</i> yeasts in sequential inoculation with <i>Saccharomyces cerevisiae</i>, had on the volatile chemical profile of Shiraz wine.</p><p>This award honours an outstanding author(s) of a paper published in the AJGWR in the previous 12 months where the potential application of the research on viticultural practices is deemed by an industry/science-based panel to have the most impact.</p><p>The 2021 Viticulture Paper of the Year was awarded to Dr Marcos Bonada, from the Department of Primary Industries and Regions, South Australian Research and Development Institute (PIRSA-SARDI), and was titled: ‘Impact of low rainfall during dormancy on vine productivity and development’ doi.org/10.1111/ajgw.12445.</p><p>This award honours an outstanding author(s) of a paper published in the AJGWR in the previous 12 months where the potential application of the research on winemaking practices is deemed by an industry/science-based panel to have the most impact.</p><p>The 2021 Oenology paper of the year was awarded to Dr Martin Moran, from Mordrelle Wines, for the paper ‘Impact of late pruning and elevated ambient temperature on Shiraz wine chemical and sensory attributes’ doi.org/10.1111/ajgw.12470.</p><p>These awards honour an outstanding winemaker and viticulturist who demonstrates a broad positive contribution to the Australian wine industry and/or community, improvement from standard practice in their field through adoption of innovative practices, technologies or standards and contributes positively to the culture of their organisation and the broader wine industry in either a regional, state or national capacity. The nominees' activities","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":null,"pages":null},"PeriodicalIF":2.8,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ajgw.12538","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44551205","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}
The Board of the Australian Society of Viticulture and Oenology (ASVO) elects Fellows from members who have made a particularly outstanding and meritorious contribution to the grape and wine industry. The criteria for this award include making a major contribution in an industry, scientific, educational or society role and having been a Member of the Society for at least 10 years. A list of ASVO Fellows can be found at https://www.asvo.com.au/asvo-fellows-society.
Sue joined Wynns Coonawarra Estate in 1993. Five years later, she became the winery's first female chief winemaker. Sue worked closely with viticulturist Allen Jenkins to rejuvenate the old vines and reconstruct the vineyards, heralding a new era for Wynns and the entire Coonawarra region. Sue and her team are continuing to adopt more sustainable viticulture methods, including better soil moisture management and maintaining a stronger focus on vine health. Sue has contributed to the research, development and assessment of new clones and rootstocks for the next generation of Cabernet Sauvignon in Coonawarra since 2004—starting with 50 vintages of Wynns Black Label Cabernet. This sample set has provided an unparalleled insight into tannin evolution for Australian wine. Sue was also involved in a subsequent AWRI project on berry sorter/grader installation to verify the benefits of vision technology for top-level fruit sorting.
Sue was a Committee member (10 years), Chair (4 years) and Chief Judge of the Royal Adelaide Wine Show. She was pivotal to the development of Provenance classes (initiated at the Adelaide wine show during Sue's chairmanship). Sue has judged at many regional, capital city and international wine shows, mentoring associate judges, providing feedback to committees and judging collaboratively with her peers. She has been involved in the Australian Cabernet Symposium, including hosting it in Coonawarra three times. Sue has enthusiastically provided data, opinion and wine to researchers, panel leaders and suppliers to participate in the Australian Wine Industry Technical Conference. Sue was President of Coonawarra Vignerons immediately before the merging of the Vignerons and Grape Grower Associations. This was a time requiring high-level leadership, influencing and changing negotiation skills. Sue is a current member of the Limestone Coast Grape and Wine Council in an independent community nominated board position.
Sue's regular mentorship of young winemakers and generosity to the broader wine community in both an informal and formal manner is commendable, both at Wynns and many other wineries across Australia and the world. Sue takes school careers tours and volunteers her time with school winemaking projects at Penola High, Urrbrae Agricultural and Casterton Area School.
Sue commenced her career as a Viticultural Technical Officer working for Penfolds on defining attributes of high-quality Shiraz fruit. She has kept very close links to viticultu
澳大利亚葡萄栽培和酿酒学会(ASVO)的董事会从对葡萄和葡萄酒行业做出特别杰出和有价值贡献的成员中选出研究员。该奖项的标准包括在行业、科学、教育或社会角色方面做出重大贡献，并成为学会会员至少10年。ASVO研究员的名单可以在https://www.asvo.com.au/asvo-fellows-society.Sue上找到，该网站于1993年加入Wynns Coonawarra Estate。五年后，她成为酒庄第一位女性首席酿酒师。苏与葡萄栽培家艾伦·詹金斯(Allen Jenkins)密切合作，恢复了老葡萄藤的活力，重建了葡萄园，预示着韦恩斯和整个库纳瓦拉地区的新时代。苏和她的团队正在继续采用更可持续的葡萄栽培方法，包括更好的土壤湿度管理和更加关注葡萄藤的健康。自2004年以来，苏一直致力于库纳瓦拉新一代赤霞珠无性系和砧木的研究、开发和评估，从50年份的永利黑标赤霞珠开始。这个样品集提供了一个无与伦比的洞察单宁演变为澳大利亚葡萄酒。Sue还参与了AWRI随后的浆果分选机/分级机安装项目，以验证视觉技术对顶级水果分选的好处。苏是皇家阿德莱德葡萄酒展的委员会成员(10年)，主席(4年)和首席评委。她是原产地课程发展的关键(在苏担任主席期间，在阿德莱德葡萄酒展上发起)。苏在许多地区、首都和国际葡萄酒展上担任评委，指导副评委，向委员会提供反馈，并与同行合作评审。她参与了澳大利亚赤霞珠研讨会，包括三次在库纳瓦拉主持。在参加澳大利亚葡萄酒行业技术会议时，Sue热情地为研究人员、小组组长和供应商提供数据、意见和葡萄酒。在葡萄种植者协会和葡萄种植者协会合并之前，苏是库纳瓦拉葡萄种植者协会的主席。这是一个需要高层领导、影响和改变谈判技巧的时代。Sue是石灰石海岸葡萄和葡萄酒委员会的现任成员，担任独立社区提名的董事会职位。Sue对年轻酿酒师的定期指导以及对更广泛的葡萄酒社区的慷慨大方，无论是在wynn还是在澳大利亚和世界各地的许多其他酒庄，都是值得称赞的。苏参加学校的职业之旅，并自愿参加佩诺拉高中、乌尔布拉农业和卡斯特顿地区学校的学校酿酒项目。Sue的职业生涯始于在奔富担任葡萄栽培技术官，负责定义高品质设拉子水果的属性。在她的酿酒生涯中，她一直与葡萄栽培保持着密切的联系，她最初的农业资格为她对环境、植物和土壤的相互作用提供了坚实的基础和理解。Sue受到葡萄栽培同事的高度尊重，并在确定文化实践的改进和葡萄酒质量的最佳表达方面发挥了重要作用。自2000年以来，苏的投入一直是韦恩斯葡萄园广泛的葡萄栽培创新、翻新和重新种植的组成部分。ASVO研究员顾问委员会评论说，苏是一个安静的成功者，经常把别人放在自己前面。她仍然非常活跃于行业和ASVO，并在葡萄酒酿造和葡萄栽培方面做出了贡献，是一个非常值得的协会会员。Peter Clingeleffer在CSIRO有很长的研究生涯。Peter曾多次在CSIRO晋升为高级研究科学家(1983年)、首席研究科学家(1988年)和高级首席研究科学家(1998年)，以表彰其出色的表现。彼得现在是荣誉研究员，是澳大利亚最有影响力的葡萄栽培研究科学家之一。彼得的开创性工作，最初是与彼得·梅博士一起，包括澳大利亚第一次机械收割机试验，以及最小修剪、轻型机械对冲和各种作物控制技术的开发和应用，以尽量减少对产量和质量的季节性影响。他的工作成果现在被大多数主要的葡萄酒生产国所采用。彼得在研究和扩展出版物方面有着声誉卓著的记录。在他的职业生涯中，他撰写或合作撰写了56篇科学论文和32篇与葡萄酒葡萄相关的行业期刊文章。除了这些令人印象深刻的数字外，还有88次会议演讲和13次行业机构报告。 通过广泛的行业网络的发展和参与CSIRO内外的合作研究，Peter一直与行业保持着紧密的联系。从1996年到2009年，他担任Riverlink葡萄栽培项目经理，负责协调维多利亚第一产业部、南澳大利亚研究与发展研究所、新南威尔士州第一产业部和CSIRO的区域葡萄研究、开发和推广工作。在这些职位上，他对同事产生了积极的指导影响，并指导和共同指导了硕士生、博士生和博士后。彼得的其他一些工作涉及到一些领先的项目，这些项目提供了作物预测的新方法，疾病发病率和赤字灌溉技术，以及整个CSIRO酿酒葡萄品种和克隆收集的表型分析，以帮助适应气候变化，这将支持计划中的澳大利亚葡萄酒品种选择工具。彼得在国内和国际上都受到高度认可和尊重。他曾担任前国家葡萄改良委员会主席15年，是国际葡萄培训和管理小组(GiESCO)科学委员会成员和ISHS葡萄机械化小组成员。他还心甘情愿地为《澳大利亚葡萄与葡萄酒研究杂志》(Australian Journal of Grape and Wine Research)撰写了无数篇论文评论。顾问委员会一致认为，Peter在葡萄栽培的几个领域长期以来对行业做出了杰出的贡献，非常值得邀请Fellow加入ASVO。ASVO感谢我们宝贵的合作伙伴和赞助商继续支持ASVO和我们的活动。白金赞助商AWRI Commercial Services and Elders，金牌赞助商Braud, CHR Hansen, EcoTrellis, laford, Lallemand, Pellenc。银牌赞助商ABBiotek, BioAg和E.E.Muir &澳大利亚葡萄与葡萄酒，澳大利亚葡萄酒，葡萄酒&《葡萄栽培杂志》和威利出版社。
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P. Pons-Mercadé, P. Giménez, G. Vilomara, M. Conde, A. Cantos, N. Rozès, S. Ferrer, J.M. Canals, F. Zamora
Background and Aims
Yeast autolysis is a key step in the production of sparkling wines using the traditional method and a source of polysaccharides, mannoproteins and proteins. The evidence, however, of the enrichment of these macromolecules during ageing is not evident in the literature. In this study, autolysis of yeast lees in sparkling wines (Cava) was monitored over nine consecutive vintages.
Methods and Results
The concentration of polysaccharides and proteins did not clearly increase over time, probably because these macromolecules are simultaneously released from lees and removed by other processes. In a new approach, the autolytic process was reproduced, and involved recovering the lees and maintaining them in a model wine solution for 1 year. The lees released polysaccharides and proteins, but only a small proportion of that found in the sparkling wines, especially in younger wines.
Conclusions
This study confirmed that yeast enrich sparkling wines in key macromolecules but in low proportion in comparison with the usual concentration present in sparkling wine. This aspect should be considered by wineries that aim to achieve autolysis attributes, since the majority of sparkling wines are commercialised after short periods of ageing.
Significance of the Study
This study determined for the first time the true contribution of yeast autolysis to the total polysaccharide and protein concentration of sparkling wines from nine consecutive vintages.
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