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Late pruning and carry‐over effects on phenology, yield components and berry traits in Shiraz

Late pruning and carry‐over effects on phenology, yield components and berry traits in Shiraz IntroductionRecent increase in temperature has advanced vine phenology (Petrie and Sadras , Clark and Thompson , Webb et al. , Sadras and Moran ) and compressed the harvest window, thus stressing fruit processing capacity in wineries (Sadras et al. ). Elevated temperature can also disrupt berry and wine balance, reducing the acid : sugar and anthocyanin: sugar ratios, causing overripe flavours and higher alcohol (Bonada et al. , de Orduña , Mori et al. , Sadras and Moran , Sadras et al. , Tarara et al. ). Berry response to elevated temperature is partially associated with early onset of mesocarp cell death and shrivelling in Shiraz (Bonada et al. ).There is a need to develop practical, cost‐effective management tools to decompress harvest, re‐establish the fruit balance and improve wine composition (Palliotti et al. ). Physiologically, there are two putative, non‐mutually exclusive paths to delay maturity: (i) delaying the onset of veraison and (ii) reducing the rate of sugar accumulation. In the Adelaide Hills (January mean temperature, 19.1°C), the onset of ripening was delayed by about 2 weeks and harvest (TSS ~ 13.5°Be) by around 3 weeks when exogenous auxins were applied to Shiraz vines (Davies et al. , ). http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Late pruning and carry‐over effects on phenology, yield components and berry traits in Shiraz

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References (66)

Publisher
Wiley
Copyright
© 2017 Australian Society of Viticulture and Oenology Inc.
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12298
Publisher site
See Article on Publisher Site

Abstract

IntroductionRecent increase in temperature has advanced vine phenology (Petrie and Sadras , Clark and Thompson , Webb et al. , Sadras and Moran ) and compressed the harvest window, thus stressing fruit processing capacity in wineries (Sadras et al. ). Elevated temperature can also disrupt berry and wine balance, reducing the acid : sugar and anthocyanin: sugar ratios, causing overripe flavours and higher alcohol (Bonada et al. , de Orduña , Mori et al. , Sadras and Moran , Sadras et al. , Tarara et al. ). Berry response to elevated temperature is partially associated with early onset of mesocarp cell death and shrivelling in Shiraz (Bonada et al. ).There is a need to develop practical, cost‐effective management tools to decompress harvest, re‐establish the fruit balance and improve wine composition (Palliotti et al. ). Physiologically, there are two putative, non‐mutually exclusive paths to delay maturity: (i) delaying the onset of veraison and (ii) reducing the rate of sugar accumulation. In the Adelaide Hills (January mean temperature, 19.1°C), the onset of ripening was delayed by about 2 weeks and harvest (TSS ~ 13.5°Be) by around 3 weeks when exogenous auxins were applied to Shiraz vines (Davies et al. , ).

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Oct 1, 2017

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