ULTIMAKER 2: 3D Printer
ULTIMAKER 2: 3D Printer
“Effect of elevated temperature on the onset and rate of mesocarp cell death in berries of Shiraz and Chardonnay and its relationship with berry shrivel” Authors: Marcos Bondada (University of Adelaide – INTA Argentina); Victor Sadras (SARDI) and Sigfredo Fuentes (University of Adelaide – University of Melbourne) Journal: Australian Journal of Grape and Wine Research. This paper show results of the effect of elevated temperature on the dynamics of berry cell death and shrivel for two varieties: Shiraz and Chardonnay. These two varieties have contrasting dynamics of berry cell death and shrivel. The first can reach important levels of Shrivel at harvest with moderate mesocarp cell death in berries, while Chardonnay reaches high levels of cell death with minimal shrivelling symptoms. Figure 1: Differences…
One of the aims of the VoF project is to investigate the effects of climate change on berry shrivel and berry cell death. Specifically due to predicted night-time temperatures increasing at a higher rate compared to diurnal temperatures, which might exacerbate this phenomena. Cell death in winegrape berries may be a double-edged sword! It can be correlated with berry shrinkage but also related to flavour and sugar concentration. This article looks at shiraz, chardonnay and sultana berries, in terms of cell death and shrinkage. Cell death occurs in pre-harvest berries of chardonnay and shiraz but not sultana. However, only shiraz consistently shrinks. This concentrates sugar and can lead to high alcohol wines. Shiraz is shown to be the ‘biggest loser’ in terms of weight…