“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…