GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 GiESCO 2019 9 Late leaf removal does not consistently delay ripeningin semillon in Australia

Late leaf removal does not consistently delay ripeningin semillon in Australia

Abstract

Context and purpose of the study ‐ An advancement of grapevine phenological development has been observed worldwide in the last two decades. In South Australia this phenomenon is even more accentuated since grapevine is often grown in a hot climate. The main consequences are earlier harvests at higher sugar levels which also result in more alcoholic wines. These are deemed undesirable for the Australian wine industry with consumer preferences shifting towards lower alcohol wines. Vineyard practices can be implemented to control and delay ripening. Amongst them, apical late leaf removal has been successfully applied in Europe to delay ripening by up to two weeks in Sangiovese, Aglianico and Riesling. In those studies, no negative effects were observed on grape colour, phenolics and on the carbohydrate storage capacity of the vines. To date, this technique has not been studied in Australia. In this study late leaf removal, apical to the bunch zone was applied to the variety Semillon for four seasons and compared to an untreated control.

Material and methods ‐ The study was carried out for four consecutive seasons starting in 2015 in the variety Semillon at the Waite Campus, University of Adelaide, Australia. Yield, yield components and berry chemistry (total soluble solids, titratable acidity, pH and total phenolics) were all assessed during the study.


Results ‐ Results showed that despite the removal of up to 30% of the vine’s canopy, the technique was effective in delaying ripening only in one of the four seasons. No differences were observed in yield components and berry and wine chemistry between the treated and untreated vines. These results suggest that the technique might not be a feasible strategy to delay ripening in Semillon grown in a hot climate in Australia.

Download the PDF

DOI:

Publication date: June 19, 2020

Issue: GIESCO 2019

Type: Article

Authors

Roberta DE BEI (1), Xiaoyi WANG (1), Lukas PAPAGIANNIS (1), Massimiliano COCCO (1,3), Patrick O’BRIEN (1), Marco ZITO (1,4), Jingyun OUYANG (1), Sigfredo FUENTES (5), Matthew GILLIHAM (1,2), Steve TYERMAN (1,2) and Cassandra COLLINS (1)

(1) The University of Adelaide, School of Agriculture, Food and Wine, Waite Research Institute, PMB 1 Glen Osmond, 5064, South Australia. Australia
(2) ARC Centre of Excellence in Plant Energy Biology, Waite Research Institute, PMB 1 Glen Osmond, 5064, South Australia, Australia
(3) The University of Sassari, Department of Agriculture, Viale Italia 39, 07100, Sassari, Italy
(4) Istituto di Scienze della Vita, Sant’Anna School of Advanced Studies, Piazza dei Martiri della Libertà 33, 56127 Pisa, Italy
(5) The University of Melbourne, Faculty of Veterinary and Agricultural Sciences. Parkville, 3010. Victoria, Australia

Contact the author

Keywords

Leaf removal, delayed ripening, canopy management, leaf area, Semillon

Tags

GiESCO 2019 | IVES Conference Series

Citation

Related articles…

Red wine oxidation: oxygen consumption kinetics and high resolution uplc-ms analysis

Oxygen is playing a major role in wine ageing and conservation. Many chemical oxidation reactions occur but they are difficult to follow due to their slow reaction times

Read More

Influence of SO2 and Zinc on the formation of volatile aldehydes during alcoholic fermentation

Laboratório de Análisis del Aroma y Enologia (LAAE). Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, 50009, Zaragoza, Spain, During alcoholic fermentation, fusel (or Strecker) aldehydes are intermediates in the amino acid catabolism to form fusel alcohols following the Ehrlich Pathway (1). One of the main enzymes involved in this pathway is Alcohol Dehydrogenase (ADH), whose activity is highly strain dependent and determines the rate of conversion of aldehydes into fusel alcohols (2). This enzyme has a Zn2+ catalytic binding site, which suggests that the must Zn2+ levels will most likely influence the rate of reduction of aldehydes into alcohols. On the other hand, SO2 is commonly used in winemaking for its antiseptic and antioxidant properties.

Read More

All acids are equal, but some acids are more equal than others: (bio)acidification of wines

Insufficient acidity in grapes from warm(ing) climates is commonly corrected through addition of tartaric acid during vinification, and less so with other organic acids. One alternative approach involves bio-acidification with certain strains of Lachancea thermotolerans (LT) via lactic acid production during fermentation.

Read More

Phenolic characterization of four different red varieties with “Caíño” denomination cultivated in Northwestern Spain

In this work, these four red varieties were characterized in terms of phenolic composition. Thus, the anthocyanin accumulation and the extractability evolution during ripening were compared.

Read More

Discovering the process of noble rot: fungal ecology of grape berries during the noble rot transformation in different vineyards of the Tokaj wine region

Botrytis cinerea, a well-known grapevine pathogen, has more than 1200 host plants causing grey rot in grapevine berries. However, it can also result in a desirable phenomenon called noble rot under specific microclimate conditions. An extraordinary demonstration of this natural process can be observed in the creation of aszú wines within Hungary’s Tokaj wine region. Beside B. cinerea other fungi and yeasts are involved in the secondary metabolic development of the grape berry which contributes to the sensory and analytical characterization of noble rot wines.

Read More