Advancement of grape maturity: comparison between contrasting cultivars and regions

Cameron, W.; Petrie, Paul R.; Barlow, E. W. R.; Patrick, Cameron; Howell, Kate; Fuentes, Sigfredo

doi:10.1111/ajgw.12414

Cited by 26 publications

(28 citation statements)

References 33 publications

(58 reference statements)

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“…In the present study, microbial heterogeneity and seasonal dynamics across habitats highlight that water availability may influence the microbiota present within vineyards. Grapevine phenology is shifting with warming and drying induced by climate change (Webb et al ., 2012; Cameron et al ., 2020), and our work suggests that the grapevine‐associated microbiota will change as well, thus potentially affect the distinctiveness of regional wines (Liu et al ., 2020). Microbial assemblages responding to climate change may also affect plant physiology, as reported for rhizosphere microorganisms which influence plant phenology and alter the flowering time (Wagner et al ., 2014; Panke‐Buisse et al ., 2015; Lu et al ., 2018).…”

Section: Discussionmentioning

confidence: 80%

Community succession of the grapevine fungal microbiome in the annual growth cycle

Liu

Howell

2020

Environmental Microbiology

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Microbial ecology and activity in wine production influences grapevine health and productivity, conversion of sugar to ethanol during fermentation, wine aroma, wine quality and distinctiveness. Fungi in the vineyard ecosystem are not well described. Here, we characterized the spatial and temporal dynamics of fungal communities associated with the grapevine (grapes, flowers, leaves, and roots) and soils over an annual growth cycle in two vineyards to investigate the influences of grape habitat, plant developmental stage (flowering, fruit set, veraison, and harvest), vineyards, and climatic conditions. Fungi were influenced by both the grapevine habitat and plant development stage. The core microbiome was prioritized over space and time, and the identified core members drove seasonal community succession. The developmental stage of veraison, where the grapes undergo a dramatic change in metabolism and start accumulating sugar, coincided with a distinct shift in fungal communities. Co-occurrence networks showed strong correlations between the plant microbiome, the soil microbiome, and weather indices. Our study describes the complex ecological dynamics that occur in microbial assemblages over a growing season and highlight succession of the core community in vineyards.

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Section: Discussionmentioning

confidence: 80%

Community succession of the grapevine fungal microbiome in the annual growth cycle

Liu

Howell

2020

Environmental Microbiology

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“…1). [28][29][30][31] The altitude may produce a decline in temperature due to adiabatic cooling of the air, resulting in a decrease of 0.60-0.65°C every 100 m of altitude. 32 However, future climatic scenarios report a decrease of 0.41-0.49°C per 100 m at the end of this century.…”

Section: Vineyard Locationmentioning

confidence: 99%

Strategies in vineyard establishment to face global warming in viticulture: a mini review

Gutiérrez‐Gamboa

Toda

2020

J Sci Food Agric

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Different technological solutions are developing in the wine industry to mitigate the negative effects of the current global warming to mainly achieve wines with a lower alcohol content. These proposed solutions mostly act at the oenological level and are focused on intervening in the raw material to be transformed; that is, on reducing the concentration of sugar in the must using filtration techniques or also on wine dealcoholizing by physical processes. These techniques are intended to offer solutions and respond to new consumer expectations, but they may be considered too artificial to be widely accepted. In this way, viticultural strategies may offer a natural solution to obtain grapes with low sugar content, maximizing their quality by delaying ripening. This mini review surveys the viticultural strategies that can be applied in the establishment of a vineyard – that is, when it comes to planting of a new vineyard – such as vineyard altitude, latitude, orientation, and slope, as well as rootstock, variety, clone, training system, and row orientation and slope, with the aim to mitigate the negative effects of climate change on grape and wine quality and to delay grape maturation. Finally, we propose a ponderation of the strategies discussed to contextualize its importance to face global warming in viticulture. © 2020 Society of Chemical Industry

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“…Wine production in Australia, as in many other parts of the world, is increasingly under pressure due to the effects of vintage compression. Vintage compression can be defined as a narrowing of the period within which grapes ripen, and is thought to be primarily due to warming climatic conditions [1]. As a result, the logistics of production can come under pressure, since grape varieties which historically ripened in a staggered manner, and over a wider period, reach commercial ripeness within a similar time frame.…”

Section: Introductionmentioning

confidence: 99%

Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties

Teng

Petrie

Nandorfy

et al. 2020

Foods

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Changes to Australian regulations now allow the limited addition of water to high-sugar musts pre-fermentation. In light of these changes, this study explored how water addition affects Shiraz wine composition and sensory properties. Wines were made from grapes at ≈13.5, 14.5 and 15.5° Baume. Water was added to musts from the ripest fruit by direct addition, or by using a juice substitution (run-off and replace) approach. To compare the effect of juice run-off independently, saigneé treatments were included. Wines made from the fruit that was harvested earlier generally had a lower “opacity” and higher “red fruit” aroma as the defining sensory attributes. Undiluted wines made from riper fruit had higher phenolics, and were characterised by “dark fruit” and “dried fruit” attributes, and “spice”, a “brown colour” and “opacity”. These attributes were accentuated in wines from the same fruit which received saigneé treatments and reduced in all of the water addition treatments. In particular, higher levels of water addition without juice substitution increased the “cooked vegetable” and “drain” attributes in the wines. This indicates possible negative effects of larger water additions, such that a low to moderate adjustment in Shiraz winemaking is suggested.

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Advancement of grape maturity: comparison between contrasting cultivars and regions

Cited by 26 publications

References 33 publications

Community succession of the grapevine fungal microbiome in the annual growth cycle

Community succession of the grapevine fungal microbiome in the annual growth cycle

Strategies in vineyard establishment to face global warming in viticulture: a mini review

Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties

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