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.
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)
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VIDEO SEMINAR (Steve TYERMAN, streaming 30 min)
