Video clip from Enoforum Web Conference - Presentations by Ana Hranilovic and Antonio Castro Marin
Two research presentations, one from Australia and one from Italy, propose interesting and sustainable oenological solutions to combat the lack of acidity in wines and microbial threats.
Evaluation of the effect of leaf removal timing in Chardonnay berries with regards to fruit composition and sunburn incidence
Joanna M. Gambetta; School of Agricultural and Wine Sciences, National Wine and Grape Industry Centre, Charles Sturt University (Australia)
Sunburn is a physiological disorder that leads to yield and quality losses in a range of fruits such as grapes and apples. It affects the visual appearance and the composition of the fruit, leading to irreversible changes and ultimately, cell death in extreme situations. Sunburn is caused by a combination of excessive radiation and temperature that lead to photo and thermal stress, the formation of reactive oxygen species and oxidative stress.
A series of factors, such as environmental conditions, grape variety and development stage modulate the final amount of damage. In turn, berries have evolved a series of mechanisms to protect themselves that are dependent on developmental stage. Secondary metabolites such as the carotenoids, polyphenols and even the aroma compounds can act as antioxidants and light screens, however, the ability to upregulate their production depends on ripening stage.
This project aimed to evaluate the changes in secondary metabolism generated by varying degrees of sunburn damage in Chardonnay grapes, and how exposure of berries through defoliation at two different stages in development could modulate sunburn intensity.
Video of the seminar held during Macrowine virtual (June 23-30, 2021)
Annual subscription to Infowine: The subscription, at a cost of € 60 (VAT included) entitles you to one year's access to all the documents published on the site, including the historical archive (click here).
Published on 04/20/2022
Premium Contents Area
VIDEO SEMINAR (Joanna M. GAMBETTA, streaming 10 min)
Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
A series of exclusive videos linked solely on how to combat “naturally” the lack of acidity in wines as well as microbial threats, how to manage MLF and stimulate yeasts potential to obtain high pr...
Cookies are pieces of information that are stored on your device that you can delete or block at any time. The information we collect allows us to improve the service we offer you. No data is disclosed to third parties.
Technical cookies are necessary for the functioning of the site and take into account your browsing preferences, such as language.
Technical cookies
Analytical cookies refer to systems for statistical analysis, in anonymous and aggregate form, relating to the running of the site and user behaviour.
Analytical cookies
Failure to accept the optional cookies will not eliminate the display of any advertisements. You can change your preferences at any time by clicking on the icon in the bottom right-hand corner.