While photosynthetic responses to elevated CO2, elevated temperature, or water availability have previously been reported for grapevine as responses to single stress factors, reports on the combined effect of multiple stress factors are scarce. In the present work, we evaluated effects of simulated climate change [CC; 700 ppm CO2, 28/18 °C, and 33/53 % relative humidity (RH), day/night] versus current conditions (375 ppm CO2, 24/14 °C, and 45/65 % RH), water availability (well-irrigated vs. water deficit), and different types of soil textures (41, 19, and 8 % of soil clay contents) on grapevine (Vitis vinifera L. cv.
Currently, there are 37 eBooks in the collection and the AWRI’s Library and Information Services Coordinator, Michael Downie, says that number is growing, with new eBooks purchased and added to the library on a regular basis.The subject areas covered include viticulture (Botrytis: biology, pathology and control by Yigal Elad and co-authors), winemaking (Authentic Wine: toward natural and sustainable winemakingby Jamie Goode and Sam Harrop MW) and wine marketing (Wine and identity: branding, heritage, terriorby Matt Harvey, Leanne White and Warwick Frost).The collection is available to all Australian levy payers and
Tra i più importanti produttori del Nuovo Mondo, il Cile è pronto a rinunciare a ben 30.000 ettari dei propri vigneti. Corporacion Chilena del Vino: “sono vigneti obsoleti, non più redditizi, spesso malati, che bloccano la crescita del settore”
Winemakers fume over lawsuit that alleges dangerous levels of arsenic in wine.
For the past year a University of Adelaide team led by Associate Professor Paul Grbin and chief investigator Dr Kathryn Eales has analysed samples collected regularly from four Australian wineries with biological wastewater treatment plants, while also keeping a watching brief on 32 others.The aim is to integrate commonly collected information, such as chemical practices, with a detailed study of the microbiology underpinning all the processes and look at this in terms of actual operational practice.The ultimate goal is to develop guidelines or new tools that can be adopted in
Diageo is to provide calorie labelling on all of its products – a first for any alcohol company.
The first – in which he and colleagues at the AWRI used a non-Saccharomyces yeast strain to reduce the alcohol level of Shiraz by 1.6% – made news in such publications asScientific American.Recently the team was able to decrease alcohol by 1.8% in both Shiraz and Chardonnay, while also dealing with an issue to do with off-flavours. Now they just have to replicate that outside the laboratory.Dr Varela, a senior research scientist, has been working with colleagues in Australia, Chile and Spain to study the ability of non-conventional yeasts to
An Asian species of fruit fly spread throughout European vineyards last summer. Is it here to stay?
Those of you who read my review of the crush report for the Wine Industry Advisor, may have noticed that I gave limited analysis of the crush report by geographic location. This is the second part of a three-part series, focusing on the Central Coast and Southern California. The previous article looked at the North […]
BACKGROUND:Grape production in continental climatic regions suffers from the combination of drought and cold stresses during winter. Developing a reliable system to simulate combined drought-cold stress and to determine physiological responses and regulatory mechanisms is important. Evaluating tolerance to combined stress at germplasm level is crucial to select parents for breeding grapevines.RESULTS:In the present study, two species, namely,Vitis amurensis and V. vinifera cv. ‘Muscat Hamburg’, were used to develop a reliable system for evaluating their tolerance to drought-cold stress. This system used tissue -cultured grapevine plants, 6% PEG solution, and
Over the last few decades,wine makers have been producing wines with a higher alcohol content, assuming that they are more appreciated by consumers. To test this hypothesis, we used functional magnetic imaging to compare reactions of human subjects to different types ofwine, focusing on brain regions critical for flavor processing and food reward. Participants were presented with carefully matched pairs of high- and low-alcohol content red wines, without informing them of any of thewine attributes. Contrary to expectation, significantly greater activation was found for low-alcohol than for high-alcohol content wines
The results of the 22nd ProWein are certainly positive: More than 52,000 international trade visitors, 47% international professionals, came to the nine exhibition halls from 15 to 17 March 2015 to form an overview of the range from 5,970 exhibitors from 50 countries and place their orders for the current year.
A ‘jailbreaking’ yeast has been developed that could greatly increase the health benefits of wine while reducing the toxic byproducts that cause your morning-after
A yeast engineered by scientists could increase the health benefits of wine and reduce its toxic byproducts, decreasing the risk of a hangover.
En EE.UU. existen diversas normativas de comercialización de vinos pudiendo variar desde un régimen capitalista hasta un estricto régimen comunista estatal
This document reached stage 90.60 on 2015-03-18 , TC/SC: ISO/TC 34, ICS: 03.120.10; 67.020
A new report reveals that the prices of popular consumer goods in Australia, including beer, wine and chocolates, will increase due to the severe climate change being experienced in the country. The report, entitled Appetite for Change, was prepared by Richard Eckard and David Karoly, both of which are climate scientists from the University of Melbourne. The report looked to explain the effects of the climate change that Australia is currently experiencing.
Oak maturation plays an important role in the production ofwine and traditionally involves aging in oak barrels. During barrel maturation, volatile compounds are extracted from oak wood and impart aroma and flavor towine, enhancing its character and complexity. However, barrels contain a finite pool of extractable material and so the volatile compounds available for extraction diminish with time. As a consequence, most barrels are decommissioned after 5 or 6 years. This study sought to investigate whether or not decommissioned barrels can be ‘reclaimed’ and utilized as a previously untapped source
Grape pomaces are increasingly being used as starting material in the industrial production of plant food supplements (PFS), food coloring and tartrates but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and …
A global survey into wine retailing trends has identified three key challenges – the rise of convenience purchasing, online sales and store consolidation. The survey, undertaken by Wine Intelligence, was commissioned by the organisers of the world’s largest wine and spirits trade fair – ProWein – which is taking place in Düsseldorf this week. The survey represents data from eight separate markets accounting for half of the wine consumed globally.