understanding shiraz berry shrivel and links to berry …€¦ · understanding shiraz berry...
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Dr Sigfredo Fuentes
Lecturer in Wine Science
International Coordinator VoF
a
b
c
Understanding Shiraz berry
shrivel and links to berry quality
The Vineyard of The Future initiative: www.vineyardofthefuture.wordpress.com
www.vineyardofthefuture.wordpress.com
Pics: James Morgan
CO2
Temperature
Rainfall
Climate Change
Viticulture
Plant water status Plant physiology Growth
QUALITY
HOMOCLIMES IN AUSTRALIA Context:
Maturity Assessment Berry Cell Death
Berry shrivel
Fluorescein diacetate (FDA)
Codes developed:
MATLAB :
a b
c d
Background
Berry
Berry
edge
a c
d
Interactive
Threshold
Selector
b
y
x
45o
Brix
Perimeter
LT
Area
ShI
-1.0 -0.5 0.0 0.5 1.0
Factor 1 : 67.47%
-1.0
-0.5
0.0
0.5
1.0
Fa
cto
r 2
: 1
7.2
3%
• Berry cell death using fluorescence microscopy (MATLAB)
PCA
Cluster Analysis Fuentes et al. 2010
Codes developed:
MATLAB :
• Berry cell death using fluorescence microscopy (MATLAB)
ShI = 0.67 0.72 0.75 0.80
Shiraz Sultana Chardonnay Verdelho
ShI = 0.79 0.73 0.68 0.68
Viogner Furmint Traminer Cabernet Sav.
ShI = 0.86 0.65 0.95 0.89
Monukka Merlot Chenin Blanc Red Globe
ShI = 0.71 0.82 0.76 0.69
Pinot Noir Kyoho Chasselas Semillon
ShI = 0.87 0.56 0.51 0.67
Flame Seedless Carignane Grenache Riesling
ShI = 0.63 0.86
Colombard Emperor
Fuentes et al. 2010
Tilbrook et al. 2008
Shiraz Chardonnay
Br ix
Per im et er
LT
Ar ea
ShI
-1. 0 -0. 5 0. 0 0. 5 1. 0
Fact or 1 : 67. 47%
-1. 0
-0. 5
0. 0
0. 5
1. 0
Fact
or 2
: 1
7.23
% Shiraz
Chardonnay
Berry cell death in management - irrigated
/ drought
Experiments (Shiraz)
0
20
40
60
80
100
0 20 40 60 80 100 120 140
LT
(%
)
DAA
HG
LG
0
20
40
60
80
100
0 20 40 60 80 100 120 140 160
LT
(%
)
DAA
+Irrig
-Irrig
Same management, soil differences Differences in water application
Increased Temperatures Experiment: Nuri (SA) U
niversity o
f Ad
elaide - SA
RD
I
40 60 80 100 120
200 400 600 800 1000 1200 1400 1600
Days after anthesis (DAA)
Thermal time (°Cd)
Chardonnay
Liv
ing t
issue (
%)
Shiraz
20 40 60 80 100 120
50
60
70
80
90
100
Control
Heated
200 400 600 800 1000 1200 1400 1600
50
60
70
80
90
100 (c) (d)
(a) (b)
Onset and rate of cell death Bonada M., Sadras V. and Fuentes S. 2013; AJGWR
1000 1100 1200 1300 1400 1500 1600 17001000 1100 1200 1300 1400 1500 1600 1700
Shrive
l in
de
x
0.55
0.60
0.65
0.70
0.75
0.80
0.85
0.90
0.95
70 80 90 100 110 120 130
0.55
0.60
0.65
0.70
0.75
0.80
0.85
0.90
0.95
R=0.68
70 80 90 100 110 120 130
R=0.51P<0.02
R=0.48P<0.04
R=0.29P>0.35
Shiraz Chardonnay
Days after anthesis (DAA)
Thermal time (°Cd)
R=0.76P>0.07
bC= -0.002±0.00034
bT= -0.004±0.00021
P<0.05
bc= -0.0002±0.00003b
T= -0.0003±0.00003
P=0.047
R=0.71
bc= -0.0002±0.00038
bT= -0.0002±0.00015
P>0.05
bc= -0.00012±0.00004
bT= -0.00002±0.00001
P>0.05
R=0.87
R=0.84
Berry Shrivel
o No temperature effect
for Chardonnay
o Shrivelling in Shiraz
under warmer conditions
Bonada M., Sadras V. and Fuentes S. 2013 AJGWR (19): 87-94
Living tissue (%)
50 60 70 80 90 100
Shrivel in
de
x
0.55
0.60
0.65
0.70
0.75
0.80
0.85
0.90
0.95
Shiraz
Chardonnay
R=0.83P<0.0001
P=0.9815
Berry shriveling
Source: Fuentes et al. 2010
Two possible hypotheses:
1. Cell death and shrivel are not
functionally linked
2. Cell death is necessary but not
sufficient for shrinkage to
occur
Bonada M., Sadras V. and Fuentes S. 2013 AJGWR (19): 87-94
Smoke taint experiment (Kerry Wilkinson, Roberta De Bei, Sigfredo Fuentes, Stephen Tyerman):
• Coombe Vineyard (Adelaide)
• 7 grapevine cultivars
Principal component Analysis: Canopy conductance
Smoke taint experiment
0
200
400
600
800
1000
0 3 6 9 12 15 18
gs
(m
mo
l m
-2s
-1) Pinot Gris
0
200
400
600
800
1000
0 3 6 9 12 15 18
gs
(m
mo
l m
-2s
-1) Merlot
0
200
400
600
800
1000
0 3 6 9 12 15 18
gs
(m
mo
l m
-2s
-1)
Days after smoking
Pinot Noir
0
200
400
600
800
1000
0 3 6 9 12 15 18
gs
(m
mo
l m
-2s
-1)
Days after smoking
Chardonnay
0
200
400
600
800
1000
0 3 6 9 12 15 18
gs
(m
mo
l m
-2s
-1) Sauvignon Blanc
Control (unsmoked)Smoked
0
200
400
600
800
1000
0 3 6 9 12 15 18
gs
(m
mo
l m
-2s
-1) Cabernet Sauvignon
0
200
400
600
800
1000
0 3 6 9 12 15 18
gs
(m
mo
l m
-2s
-1)
Shiraz
* * *
*
** * *
*
*
16%
Bp Ba
Bd
BSh
Brix
LT
0.6
0.4
0.2
0
-0.2
-0.4
-0.6
-0.6 - 0.4 -0.2 0 0.2 0.4 0.6
PCA 1 (44.5%)
PC
A 2
(3
6.1
%)
Merlot
Smoked
Control
Merlot
Shiraz
Shiraz
Chardonnay
Chardonnay
Sauvignon Blanc
Sauvignon Blanc
1000
500
SBC SBC SBC SBS SBS SBS MeC MeS MeC MeC MeS MeS ShC ShC ShC ShS ShS ShS ChC ChC ChC ChS ChS ChS
1500
Lin
kage D
ista
nce
Cultivar
Nocturnal transpiration / refill Nocturnal sap flow output: Shiraz
Benalla VIC
0.0
0.2
0.4
0.6
0.8
1.0
1.2
1.4
1.6
48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89
DOY
NT S
F (
L n
ight
-1)
D-100
D-50
DPRD-100
DPRD-50
R² = 0.8225
R² = 0.4876
R² = 0.85
R² = 0.7063
0.0
0.2
0.4
0.6
0.8
1.0
1.2
-3.0 -2.5 -2.0 -1.5 -1.0 -0.5 0.0
SN (
L n
ight-
1)
Ψs (MPa)
D - 100
D - 50
DPRD -100
DPRD - 50
I II
Fuentes et al. 2014 Agricultural Water Management
Plant Based Instrumentation
NIR: Near Infrared
Ultraviolet Infrared
Far Mid Near Vis
400 nm 750 nm 2500 nm 1000000nm 1 nm
Cosmic Gamma X Micro Radio
a
b
c
Acknowledgements
Viti Group:
Prof. Steve Tyerman
Dr Roberta De Bei
Wendy Sullivan
Students:
Marcos Bonada (MSc)
Luciano Caravia (PhD)
Ta Nguyen (PhD)
Funding bodies: