terclim by ICS banner
IVES 9 IVES Conference Series 9 GiESCO 9 High and extreme high temperature effects on shiraz berry composition 

High and extreme high temperature effects on shiraz berry composition 

Abstract

Context and purpose of the study – Climate change is leading to a rise in average temperature and in the frequency and severity of heatwaves, and is already significantly disturbing grapevine phenology and berry composition. With the evolution of the weather of Australian grape growing regions that are already warm and hot, flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted. These compounds include anthocyanins and tannins which contribute substantially to grape and wine quality. The goals of this project were to determine if berry tannin accumulation is sensitive to high temperature and to enhance knowledge on upper temperature limits for viable wine production, in turn informing critical timing for mitigation strategies.

Material and methods – Temperature-related parameters (duration, intensity, day/night, phenological stages, levels and berry acclimation) were investigated across five glasshouse experiments, conducted on well-irrigated potted Shiraz grapevines, during the 2016-17 and 2018-19 seasons. The research focused on high (>35 °C) and extreme high (>45 °C) temperatures impact on berry physiology, survival and detailed tannin composition. Berries were sampled at regular intervals, peeled, ground, and skin and seed flavonoid composition individually analysed by LC-MS/MS. Primary and other secondary metabolites were also analysed by gas and liquid chromatography-mass spectrometry on key samples to provide a more comprehensive picture.

Results – Tannin accumulation experienced just a short delay following high temperature exposure during early berry development, providing berries were not damaged. Differences were likely due to a combination of berry development disruption as well as a deregulation of some genes involved in tannin biosynthesis. Most differences were no longer evident by harvest, but if any, tannin extractability was increased compensating for the decrease in berry phenolics. To complement compositional responses, berry survival thresholds were identified with green Shiraz berries exhibiting visual damage for temperatures above 42-44 °C while red berries only started to necrose above 50 °C. In damaged berries, skin flavonoids were dramatically reduced while seeds were mostly preserved. With the experimental system used for this study, tannin accumulation showed an elastic response to high temperature and if berries were not shrivelled, quality was not impaired at harvest by the sole effect of temperature.

DOI:

Publication date: July 5, 2023

Issue: GiESCO 2023

Type: Poster

Authors

Julia GOUOT1,2,*, Jason SMITH1,3, Bruno HOLZAPFEL4, Celia BARRIL1,2

1Gulbali Institute, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
2School of Agricultural, Environmental and Veterinary Sciences, National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
3New South Wales Department of Primary Industries, Orange, New South Wales, 2800, Australia
4Wagga Wagga Agriculture Institute, New South Wales Department of Primary Industries, Wagga Wagga, NSW 2650, Australia

Contact the author*

Keywords

berry composition, bunch heating, composition, heatwave, high temperature, tannins

Tags

GiESCO | GIESCO 2023 | IVES Conference Series

Citation

Related articles…

New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol

In this video recording of the IVES science meeting 2025, Marie Le Scanff (University of Bordeaux, UMR 1366 Oenologie, Institut des Sciences de la Vigne et du Vin, Villenave d’Ornon, France) speaks about the sensory contribution of grape stems during winemaking and about the role of astilbin, a sweet polyphenol. This presentation is based on an original article accessible for free on OENO One and on a technical article published on IVES Technical Reviews.

Application of non-Saccharomyces yeasts in peculiar winemaking, sparkling and sweet wines: biological acidification, prise de mousse, aroma profile. Two cases of study

In this video recording of the IVES science meeting 2025, Raffaele Guzzon (Fondazione Edmund Mach, Centro di Trasferimento Tecnologico, San Michele all’Adige (TN), Italy) speaks about the application of non-Saccharomyces yeasts in peculiar winemaking, sparkling and sweet wines (biological acidification, prise de mousse, aroma profile). This presentation is based on an original article accessible for free on OENO One.

What does the concept of natural wine evoke in the minds and senses of tasters? Effect of the level of expertise.

In this video recording of the IVES science meeting 2025, Jordi Ballester (Centre des sciences du goût et de l’alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne-Franche-Comté, Dijon, France) and María-Pilar Sáenz-Navajas (Instituto de Ciencias de la Vid y el Vino (ICVV) (CSIC-UR-GR), La Rioja, Spain) speak about the concept of natural wine. This presentation is based on an original article accessible for free on OENO One.

The role of rootstock and its genetic background in plant mineral status

In this video recording of the IVES science meeting 2025, Marine Morel (EGFV, Univ. Bordeaux, Bordeaux Sciences Agro, INRAE, ISVV, Villenave-d’Ornon, France) speaks about the role of rootstock and its genetic background in plant mineral status. This presentation is based on an original article accessible for free on OENO One.

Rootstocks and climate change: adding up means learning faster

In this video recording of the IVES science meeting 2025, Gonzaga Santesteban (Public University of Navarra, Pamplona, Spain) speaks about rootstocks, climate change and meta-analysis. This presentation is based on an original article accessible for free on OENO One.