Steve Tyerman; Faculty of Sciences, The University of Adelaide (Australia)
Shiraz is a variety prone to loss of mass late in ripening, which is often evident as berry shrivel and has impacts on yield and wine quality. Berry shrivel correlates with cell death in the mesocarp, which is exacerbated by high temperatures and water stress that result in greater degree of hypoxia in the berry mesocarp.
The group led by Steve Tyerman investigated the effect of four rootstocks on berry development and cell death in Shiraz, as well as the effect of bunch position and the effect of canopy size (as measured by LAI) aiming to find ways to reduce impacts under a warming climate.
From the results of their investigation, can we preserve cell vitality and reduce cell death?
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).
Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
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...
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.
VIDEO SEMINAR (Steve TYERMAN, streaming 30 min)
