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Journal articles on the topic 'Australian shiraz'

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Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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1

Carew, Richard, and Wojciech J. Florkowski. "The Importance of Australian Corporate Brand and Grape Varietal Wines: Hedonic Pricing in the British Columbia Wine Market." Journal of Wine Economics 3, no. 2 (2008): 194–204. http://dx.doi.org/10.1017/s1931436100001218.

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AbstractA hedonic analysis is applied to a unique data set of Australian wines imported by the British Columbia Liquor Distribution Branch. The data included the important corporate red wine brands produced in Australia. Hedonic price functions are estimated for red Australian wines to show how price premia associated with the attributes of wine brands including the grape variety and alcohol content differ by corporate brands. Results show the positive effects on price of highly reputable brands, positive effect of grape variety Shiraz, and premia for alcohol content. (JEL Classification: D49, L15, L66, QII)
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2

Mezei, Laura V., Trent E. Johnson, Steven Goodman, Cassandra Collins, and Susan E. P. Bastian. "Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties." OENO One 55, no. 2 (April 14, 2021): 29–46. http://dx.doi.org/10.20870/oeno-one.2021.55.2.4571.

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To endure the challenge of climate change, the Australian wine industry could adopt new wine grape varieties more tolerant of these pending conditions. The aims of this study were to (i) generate sensory profiles and (ii) gain knowledge about Australian wine consumers’ liking of Australian and international wines made from selected drought-resistant, red wine grape varieties not traditionally grown in Australia but better suited for a changing Australian climate. A Rate-All-That-Apply (RATA) sensory panel (n = 43) profiled 24 commercial red wines made from 9 purportedly drought-tolerant red grape varieties, plus a single example of an Australian Cabernet-Sauvignon, Grenache and Shiraz wine. A subset of 10 wines was subjected to preference trials with Australian red wine consumers (n = 113) and underwent basic chemical composition measures. Consumers liked all 10 wines, scoring them greater than 5.7 on a 9-point Likert scale. The Fine Wine Instrument (FWI) identified 3 consumer segments (Wine Enthusiasts (WE); Aspirants (ASP) and No Frills (NF)). WE liked the 2 Touriga Nacional and Nero d’Avola wines significantly more than the NF consumers and the Graciano significantly more than the ASP. Correlation tests determined that the WE segment liked wines with aromas of vanilla, sweet taste, jammy, confectionary, vanilla and woody flavours and a non-fruit after taste, and the attributes responsible for the ASP segment's liking of the wines were red colour, jammy and toasty/smoky aromas, jammy and savoury flavours and alcohol mouthfeel and non-fruity aftertaste. NF consumers liked wines with aromas of vanilla, confectionary, jammy and red fruit flavours; smooth mouthfeel and a fruity aftertaste, but disliked wines displaying aromas of cooked vegetables and savoury, bitter taste, flavours of cooked vegetables, forest floor, green pepper and herbaceous, and rough mouthfeel. WE liked wines reminiscent of Cabernet-Sauvignon, Grenache and Shiraz while the ASP and NF consumers had preferences leaning towards wines similar in style to a Shiraz and Grenache, respectively. These findings indicate to wine producers the potential of these new wines in the current Australian market and the possibility that increasing future cultivation of these varieties as a response to climate change might lead to a more sustainable wine industry in the future.
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3

Wu, Qi, Nuredin Habili, Fiona Constable, Maher Al Rwahnih, Darius E. Goszczynski, Yeniu Wang, and Vinay Pagay. "Virus Pathogens in Australian Vineyards with an Emphasis on Shiraz Disease." Viruses 12, no. 8 (July 28, 2020): 818. http://dx.doi.org/10.3390/v12080818.

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Grapevine viruses are found throughout the viticultural world and have detrimental effects on vine productivity and grape and wine quality. This report provides a comprehensive and up-to-date review on grapevine viruses in Australia with a focus on “Shiraz Disease” (SD) and its two major associated viruses, grapevine virus A (GVA) and grapevine leafroll-associated virus 3 (GLRaV-3). Sensitive grapevine cultivars like Shiraz infected with GVA alone or with a co-infection of a leafroll virus, primarily GLRaV-3, show symptoms of SD leading to significant yield and quality reductions in Australia and in South Africa. Symptom descriptors for SD will be outlined and a phylogenetic tree will be presented indicating the SD-associated isolates of GVA in both countries belong to the same clade. Virus transmission, which occurs through infected propagation material, grafting, and naturally vectored by mealybugs and scale insects, will be discussed. Laboratory and field-based indexing will also be discussed along with management strategies including rogueing and replanting certified stock that decrease the incidence and spread of SD. Finally, we present several cases of SD incidence in South Australian vineyards and their effects on vine productivity. We conclude by offering strategies for virus detection and management that can be adopted by viticulturists. Novel technologies such as high throughput sequencing and remote sensing for virus detection will be outlined.
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4

De Bei, Roberta, Xiaoyi Wang, Lukas Papagiannis, and Cassandra Collins. "Assessment of bunch thinning as a management technique for Semillon and Shiraz in a hot Australian climate." OENO One 56, no. 1 (February 21, 2022): 161–74. http://dx.doi.org/10.20870/oeno-one.2022.56.1.4835.

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Bunch thinning is a widespread management practice in vineyards and it has been reported to improve grape and wine quality depending on the timing and intensity of its application. This study assessed whether bunch thinning could affect vine performance, grape and wine chemistry and sensory attributes for Shiraz and Semillon in a hot Australian climate.Own rooted Semillon and Shiraz vines planted in 1990 at the Waite Campus of the University of Adelaide were evaluated. For both varieties, bunch thinning was carried out by removing 50 % of bunches at veraison (EL35) for four and two seasons for Semillon and Shiraz, respectively. Vine performance, berry and wine chemistry and berry and wine sensory characteristics were assessed. Results showed a dramatic effect on yield but only minor effects on the other yield components. Berry and wine chemistry were also mostly unaffected by the treatment. Semillon wines from un-thinned vines were preferred, while for Shiraz, bunch thinning improved the wine acceptance by the sensory panel.To support the decision on whether to bunch thin and justify its cost, a significant increase in fruit and wine quality should be expected; however, in this study, only mild effects were found. This study provides the wine industry with a better understanding of the effects of bunch thinning in a hot climate.
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5

Li, S., J. W. Blackman, and L. M. Schmidtke. "Exploring the regional typicality of Australian Shiraz wines using untargeted metabolomics." Australian Journal of Grape and Wine Research 27, no. 3 (April 12, 2021): 378–91. http://dx.doi.org/10.1111/ajgw.12493.

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6

Minaei, K. "First report of an endemic Australian thrips, Thrips australis (Thysanoptera: Thripidae) on Eucalyptus in Shiraz, Iran." Journal of Entomological and Acarological Research 44, no. 2 (August 31, 2012): 9. http://dx.doi.org/10.4081/jear.2012.e9.

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The gum tree thrips, <em>Thrips australis</em> (Bagnall) is recorded from Shiraz, Fars province, Iran for the first time. Variation in color and structure of species is discussed and illustrations are provided.
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7

Pellegrino, Anne, Deidre Blackmore, Peter Clingeleffer, and Rob Walker. "Comparison of methods for determining budburst date in grapevine." OENO One 56, no. 1 (January 21, 2022): 73–86. http://dx.doi.org/10.20870/oeno-one.2022.56.1.4751.

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Methods for determining budburst date in grapevine are poorly documented. Budburst date defined from cumulative shoots burst (or arising) and cumulative buds burst (expressed as % of total) were compared using different cultivars, pruning systems and irrigation treatments and assessed at the plant, bearer and individual bud level. The study was conducted at three sites within an Australian vineyard over two years on mechanical pruned Chardonnay and Cabernet-Sauvignon; mechanical, spur and minimally pruned Shiraz; and control, regulated and prolonged deficit irrigated Cabernet-Sauvignon. Budburst defined as ‘50 % of total shoots burst’ was more reliable than ‘50 % of buds burst’ for determining budburst date when final % budburst was low, as observed under lighter (mechanical or minimal) pruning for Shiraz. Differences in final % budburst between pruning systems and deficit irrigation treatments were related mainly to the distribution (%) of bearers according to size (based on node or bud numbers) and their specific budburst percentage at each node position. The timing of budburst based on ‘50 % of total shoots burst’ was dependent on a unique set of parameters for each cultivar, regardless of pruning treatments and irrigation levels. The new knowledge gained in this study about the impact of pruning system and irrigation treatment on % budburst and timing may be useful for adapting phenological models to Australian vineyards.
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8

MINAEI, KAMBIZ. "Wing polymorphism in Anaphothrips graminum (Thysanoptera: Thripidae)." Zootaxa 4450, no. 5 (July 27, 2018): 597. http://dx.doi.org/10.11646/zootaxa.4450.5.8.

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Of the 83 species of Anaphothrips in the world (ThripsWiki 2018), only four are recorded in Iran so far (Alavi et al. 2018): A. microptera, A. obscurus, A. sineconus and A. sudanensis. Among these, A. sineconus was collected from Haloxylon persicum (Amaranthaceae) while the others are related to various grasses (Poaceae). Color and structural variation among and within the species of Anaphothrips have been demonstrated by several authors (Kudo, 1989, Nakao 1996, Mound & Masumoto 2009). In this paper a fifth species, A. graminum, is recorded from Iran based on specimens collected from grasses. The previously unknown micropterous morph of this species is described, as this is different in color from the macropterous morph, and in contrast to the original description the male has a pore plate on sternite VIII. The terminology used here follows Mound and Masumoto (2009). Most specimens are deposited in the Department of Plant Protection, Shiraz University, Shiraz, Iran (PPSU). Two females (one micropterous and one macropterous) are deposited in ANIC - the Australian National Insect Collection, CSIRO, Canberra.
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9

Pearson, W., L. M. Schmidtke, I. L. Francis, S. Li, A. Hall, and J. W. Blackman. "Regionality in Australian Shiraz: compositional and climate measures that relate to key sensory attributes." Australian Journal of Grape and Wine Research 27, no. 4 (May 14, 2021): 458–71. http://dx.doi.org/10.1111/ajgw.12499.

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10

Riovanto, Roberto, Wies U. Cynkar, Paolo Berzaghi, and Daniel Cozzolino. "Discrimination between Shiraz Wines from Different Australian Regions: The Role of Spectroscopy and Chemometrics." Journal of Agricultural and Food Chemistry 59, no. 18 (September 28, 2011): 10356–60. http://dx.doi.org/10.1021/jf202578f.

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11

Berríos, Rodrigo, and Rodrigo Saens. "The country-brand in the wine industry: how important is variety specialization?" Academia Revista Latinoamericana de Administración 28, no. 4 (November 2, 2015): 484–501. http://dx.doi.org/10.1108/arla-12-2014-0230.

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Purpose The purpose of this paper is to analyze whether or not the reputation of a region/country in the international wine market depends on a region/country’s efforts to specialize in a specific grape variety. Design/methodology/approach Data on 19,959 bottles of wine corresponding to six vintages across ten wine producing regions worldwide are used to estimate a hedonic price model that measures consumer valuations of the different wine attributes. Findings The results of this study show that although variety specialization has successfully underpinned the reputation of some New World regions, such as the Napa Valley (with its Cabernet Sauvignon) or Oregon (with its Pinot Noir); in others, such as Australia (with its Shiraz), this has not been successful. Practical implications Over the last ten years, the exponential growth of Australian bulk wine exports has seriously harmed the reputation of Australian wine. With respect to the Napa Valley wines, price discount received by Australian wines increases between the 1997 and 2007 vintage from 33 to 61 percent. Thus, in order to successfully build a collective reputation of an entrant (New World) country, an institutional framework that mediates differences of interest between the large and small vineyards and, above all, that regulates the free-rider problem in the wine market is required. Originality/value This paper empirically illustrates how cooperative (and non-cooperative) behavior between firms can help to build (and to destroy) collective reputation of wines that come from the same region or country.
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12

Teng, Bo, Paul R. Petrie, Damian Espinase Nandorfy, Paul Smith, and Keren Bindon. "Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties." Foods 9, no. 9 (August 28, 2020): 1193. http://dx.doi.org/10.3390/foods9091193.

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Changes to Australian regulations now allow the limited addition of water to high-sugar musts pre-fermentation. In light of these changes, this study explored how water addition affects Shiraz wine composition and sensory properties. Wines were made from grapes at ≈13.5, 14.5 and 15.5° Baume. Water was added to musts from the ripest fruit by direct addition, or by using a juice substitution (run-off and replace) approach. To compare the effect of juice run-off independently, saigneé treatments were included. Wines made from the fruit that was harvested earlier generally had a lower “opacity” and higher “red fruit” aroma as the defining sensory attributes. Undiluted wines made from riper fruit had higher phenolics, and were characterised by “dark fruit” and “dried fruit” attributes, and “spice”, a “brown colour” and “opacity”. These attributes were accentuated in wines from the same fruit which received saigneé treatments and reduced in all of the water addition treatments. In particular, higher levels of water addition without juice substitution increased the “cooked vegetable” and “drain” attributes in the wines. This indicates possible negative effects of larger water additions, such that a low to moderate adjustment in Shiraz winemaking is suggested.
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13

LATTEY, K. A., B. R. BRAMLEY, and I. L. FRANCIS. "Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines." Australian Journal of Grape and Wine Research 16, no. 1 (February 2010): 189–202. http://dx.doi.org/10.1111/j.1755-0238.2009.00069.x.

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14

Antalick, Guillaume, Katja Šuklje, John W. Blackman, Leigh M. Schmidtke, and Alain Deloire. "Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific wine sensory profiles." OENO One 55, no. 2 (April 21, 2021): 131–46. http://dx.doi.org/10.20870/oeno-one.2021.55.2.4527.

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This study aimed to investigate the possible existence of reproducible aromatic red wine styles, focusing on fresh fruit aromas and mature fruit aromas (i.e., with dark, jammy fruit characteristics) and taking into account both vintage and vineyard.The study was performed on Australian Shiraz and Cabernet‑Sauvignon from three different meso-climate areas and two consecutive vintages. Sequential harvests were carried out based on the plateau of the physiological indicator berry sugar accumulation (mg/berry) in order to obtain fresh fruit and mature fruit wine sensory profiles. There was a predictable aromatic sequence during grape ripening at each of these two distinct maturity stages regardless of grape genotype (variety) and environment (vineyard and vintage). The post-plateau period of berry sugar accumulation was found to be crucial for the evolution of wine aromatic profiles. During this period, wine aromatic and phenolic maturity were uncoupled from technological maturity (i.e., berry sugar concentration). Dimethyl sulfide was found to be the most relevant wine aromatic marker for differentiating the fresh fruit and mature fruit stages irrespective of the variety. Specific cultivar markers with potential sensory contribution were also identified; for example, (Z)‐3‐hexenol, a possible contributor to the aromatic freshness of Shiraz wines from the fresh fruit stage. The evolution of terpenoids appeared to be separate from the dynamics of berry ripening post plateau of fruit sugar accumulation. On the other hand, ester composition was significantly altered during the same ripening period in Shiraz and Cabernet‑Sauvignon wines with a marked grape genotype effect. The results showed that yeast metabolism was also affected by berry ripening evolution from the plateau of berry sugar accumulation onwards.
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15

Saltman, Yaelle, Trent E. Johnson, Kerry L. Wilkinson, Renata Ristic, Leslie M. Norris, and Susan E. P. Bastian. "Natural Flavor Additives Influence the Sensory Perception and Consumer Liking of Australian Chardonnay and Shiraz Wines." American Journal of Enology and Viticulture 68, no. 2 (January 5, 2017): 243–51. http://dx.doi.org/10.5344/ajev.2016.16057.

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16

Pearson, W., L. M. Schmidtke, I. L. Francis, B. T. Carr, and J. W. Blackman. "Characterising inter‐ and intra‐regional variation in sensory profiles of Australian Shiraz wines from six regions." Australian Journal of Grape and Wine Research 26, no. 4 (September 7, 2020): 372–84. http://dx.doi.org/10.1111/ajgw.12455.

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Johnson, Trent E., Anne Hasted, Renata Ristic, and Susan E. P. Bastian. "Multidimensional scaling (MDS), cluster and descriptive analyses provide preliminary insights into Australian Shiraz wine regional characteristics." Food Quality and Preference 29, no. 2 (September 2013): 174–85. http://dx.doi.org/10.1016/j.foodqual.2013.03.010.

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18

De Bei, Roberta, Xiaoyi Wang, Lukas Papagiannis, Massimiliano Cocco, Patrick O’Brien, Marco Zito, Jingyun Ouyang, et al. "Postveraison Leaf Removal Does Not Consistently Delay Ripening in Semillon and Shiraz in a Hot Australian Climate." American Journal of Enology and Viticulture 70, no. 4 (June 7, 2019): 398–410. http://dx.doi.org/10.5344/ajev.2019.18103.

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19

GRAY, J. D., R. J. GIBSON, B. G. COOMBE, P. G. ILAND, and S. J. PATTISON. "Assessment of winegrape value in the vineyard—Survey of cv. Shiraz from South Australian vineyards in 1992." Australian Journal of Grape and Wine Research 3, no. 3 (October 1997): 1–8. http://dx.doi.org/10.1111/j.1755-0238.1997.tb00123.x.

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20

Kustos, Marcell, Joanna M. Gambetta, David W. Jeffery, Hildegarde Heymann, Steven Goodman, and Susan E. P. Bastian. "A matter of place: Sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines of provenance." Food Research International 130 (April 2020): 108903. http://dx.doi.org/10.1016/j.foodres.2019.108903.

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21

Danner, Lukas, Renata Ristic, Trent E. Johnson, Herbert L. Meiselman, Annet C. Hoek, David W. Jeffery, and Susan E. P. Bastian. "Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines." Food Research International 89 (November 2016): 254–65. http://dx.doi.org/10.1016/j.foodres.2016.08.006.

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22

Goszczynski, D. E., and N. Habili. "Grapevine virus A variants of group II associated with Shiraz disease in South Africa are present in plants affected by Australian Shiraz disease, and have also been detected in the USA." Plant Pathology 61, no. 1 (July 3, 2011): 205–14. http://dx.doi.org/10.1111/j.1365-3059.2011.02499.x.

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23

Šuklje, Katja, Silvia Carlin, Guillaume Antalick, John W. Blackman, Alain Deloire, Urska Vrhovsek, and Leigh M. Schmidtke. "Regional Discrimination of Australian Shiraz Wine Volatome by Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass Spectrometry." Journal of Agricultural and Food Chemistry 67, no. 36 (August 16, 2019): 10273–84. http://dx.doi.org/10.1021/acs.jafc.9b03563.

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24

Antalick, Guillaume, Katja Šuklje, John W. Blackman, Campbell Meeks, Alain Deloire, and Leigh M. Schmidtke. "Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate." Journal of Agricultural and Food Chemistry 63, no. 18 (May 4, 2015): 4664–72. http://dx.doi.org/10.1021/acs.jafc.5b00966.

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25

Nguyen, Anh N. H., Trent E. Johnson, David W. Jeffery, Dimitra L. Capone, Lukas Danner, and Susan E. P. Bastian. "Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient." Foods 9, no. 2 (February 20, 2020): 224. http://dx.doi.org/10.3390/foods9020224.

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This study explored wine consumers’ preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine products (differing in the amount and timing of GL extract additions). Based on individual liking scores for each GL wine product that was tasted, four hedonic clusters C1 (n = 44, preferred control and low levels of GL additions), C2 (n = 28, preferred control only), C3 (n = 26, generally preferred all GL additions) and C4 (n = 26, preferred 1 g/L additions and 4 g/L post-fermentation) were identified. Sensory attributes of the GL wine products were also profiled with rate-all-that-apply (n = 65) and the 31 sensory attributes that significantly differentiated the wines underwent principal component analysis with the hedonic clusters overlaid to explain consumers’ preferences. There was a clear separation between hedonic clusters. Sensory attributes and volatile flavor compounds that significantly differentiated the wines were subjected to partial least squares regression, which indicated the important positive drivers of liking among the hedonic clusters. Pepper and jammy aroma, 3-methylbutanoic acid (linked to fruity notes) and non-fruit aftertaste positively drove C2′s preference, whereas spice flavor and hexanoic acid (known for leafy and woody descriptors) drove C3′s liking. There were no positive drivers for C1′s liking but bitter taste, cooked vegetable, and toasty aromas drove this cluster’ dislike. C4 preferred brown appearance, tobacco aroma, and jammy and cooked vegetable flavors. These findings provide the wine industry with deeper insights into consumers’ liking towards new GL wine products targeted at the Australasian market.
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Hill, G. N., W. R. Henshall, and R. M. Beresford. "Manipulating rainfall to study symptom expression of Botrytis cinerea infection in wine grapes." New Zealand Plant Protection 70 (July 26, 2017): 301–9. http://dx.doi.org/10.30843/nzpp.2017.70.64.

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Botrytis cinerea infection of wine grapes can result in a variety of symptoms. The most common symptom is botrytis bunch rot (BBR), where infected berries rot and shrivel, and eventually produce fungal sporulation. Another symptom is slip skin, where the skins of infected ripe berries slide easily from the pulp. It is hypothesised that a reduction in osmotic potential in grape berries due to late-season rainfall leads to slip skin symptom development. Hyphal growth of B. cinerea on osmotically adjusted agar was inhibited at osmotic potentials associated with near-ripe berries. Vine sheltering was used in a research vineyard to manipulate rainfall artificially and to alter berry sugar content in Vitis vinifera Sauvignon blanc vines, with the aim of increasing osmotic potential and altering symptom expression. Both BBR and slip skin symptoms were affected by the various sheltering conditions, with sheltered vines having lower BBR and higher slip skin at harvest. 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SSSA Special Publication. Soil Science Society of America. Pp. 23-95. Hill GN, Beresford RM, Evans KJ 2010. Tools for accurate assessment of botrytis bunch rot (Botrytis cinerea) on wine grapes. New Zealand Plant Protection 63: 174-181. Hill GN, Evans KJ, Beresford RM 2014a. Use of nitrate non-utilising (nit) mutants to determine phenological stages at which Botrytis cinerea infects wine grapes causing botrytis bunch rot. Plant Pathology 63: 1316-1325. https://doi.org/10.1111/ppa.12225 Hill GN, Evans KJ, Beresford RM, Dambergs RG 2014b. Comparison of methods for the quantification of botrytis bunch rot in white wine grapes. Australian Journal of Grape and Wine Research 20: 432—441. https://doi.org/10.1111/ajgw.12101 Keller M, Smith JP, Bondada BR 2006. Ripening grape berries remain hydraulically connected to the shoot. Journal of Experimental Botany 57: 2577-2587. https://doi.org/10.1093/jxb/erl020 Loschiavo A, Scholefield P, Morrison J, Ferris M 2010. The cost of pests and diseases to the Australian winegrape industry. Australian Viticulture 14: 15-19. McCarthy MG, Coombe BG 1999. Is weight loss in ripening grape berries cv. Shiraz caused by impeded phloem transport? Australian Journal of Grape and Wine Research 5: 17-21. https://doi.org/10.1111/j.1755-0238.1999.tb00146.x Mendiburu Fd 2016. agricolae: Statistical Procedures for Agricultural Research. https://CRAN.R-project.org/package=agricolae. Mundy DC, Beresford RM 2007. Susceptibility of grapes to Botrytis cinerea in relation to berry nitrogen and sugar concentration. New Zealand Plant Protection 60: 123-127. Nelson KE 1956. The effect of Botrytis infection on the tissue of Tokay grapes. Phytopathology 46: 223-229. NIWA 2017. Mean monthly rainfall (mm). https://www.niwa.co.nz/education-and-training/schools/resources/climate/meanrain (05-05-2017). Pezet R, Viret O, Perret C, Tabacchi R 2003. Latency of Botrytis cinerea Pers.: Fr. and biochemical studies during growth and ripening of two grape berry cultivars, respectively susceptible and resistant to grey mould. Journal of Phytopathology 151: 208-214. https://doi.org/10.1046/j.1439-0434.2003.00707.x R Core Team 2016. R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. https://www.R-project.org/. R Studio Team 2016. RStudio: Integrated Development for R. RStudio, Inc., Boston, MA. http://www.rstudio.com/. Rogiers SY, Smith JA, White R, Keller M, Holzapfel BP, Virgona JM 2001. Vascular function in berries of Vitis vinifera (L) cv. Shiraz. Australian Journal of Grape and Wine Research 7: 47-51. https://doi.org/10.1111/j.1755-0238.2001.tb00193.x Schindelin J, Arganda-Carreras I, Frise E, Kaynig V, Longair M, Pietzsch T, Preibisch S, Rueden C, Saalfeld S, Schmid B, Tinevez J-Y, White DJ, Hartenstein V, Eliceiri K, Tomancak P, Cardona A 2012. Fiji: an open-source platform for biological-image analysis. Nature Methods 9: 676-682. https://doi.org/10.1038/nmeth.2019 Smart R, Robinson M 1991. Sunlight into Wine. Winetitles, Adelaide, Australia. Taiz L, Zeiger E 1998. Plant Physiology. Sinauer Associates, Sunderland, MA, USA. Tyerman SD, Tilbrook J, Pardo C, Kotula L, Sullivan W, Steudle E 2004. Direct measurement of hydraulic properties in developing berries of Vitis vinifera L. cv Shiraz and Chardonnay. Australian Journal of Grape and Wine Research 10: 170-181. https://doi.org/10.1111/j.1755-0238.2004.tb00020.x Whiting EC, Rizzo DM 1999. Effect of water potential on radial colony growth of Armillaria mellea and A. gallica isolates in culture. Mycologia 91: 627-635. https://doi.org/10.2307/3761248 Wickham H 2009. ggplot2: Elegant Graphics for Data Analysis. Springer-Verlag New York. Wickham H 2016. tidyverse: Easily Install and Load 'Tidyverse' Packages. https://CRAN.R-project.org/package=tidyverse. Wickham H, Bryan J 2017. readxl: Read Excel Files. https://CRAN.R-project.org/package=readxl. Wilcox WF, Gubler WD, Uyemoto JK 2015. Compendium of Grape Diseases, Disorders, and Pests: Second Edition. APS Press, St Paul, MN, USA.
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Jiang, WenWen, Mango Parker, Yoji Hayasaka, Con Simos, and Markus Herderich. "Compositional Changes in Grapes and Leaves as a Consequence of Smoke Exposure of Vineyards from Multiple Bushfires across a Ripening Season." Molecules 26, no. 11 (May 26, 2021): 3187. http://dx.doi.org/10.3390/molecules26113187.

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The negative effects of smoke exposure of grapes in vineyards that are close to harvest are well documented. Volatile phenols in smoke from forest and grass fires can contaminate berries and, upon uptake, are readily converted into a range of glycosylated grape metabolites. These phenolic glycosides and corresponding volatile phenols are extracted into the must and carried through the winemaking process, leading to wines with overtly smoky aromas and flavours. As a result, smoke exposure of grapes can cause significant quality defects in wine, and may render grapes and wine unfit for sale, with substantial negative economic impacts. Until now, however, very little has been known about the impact on grape composition of smoke exposure very early in the season, when grapes are small, hard and green, as occurred with many fires in the 2019–20 Australian grapegrowing season. This research summarises the compositional consequences of cumulative bushfire smoke exposure of grapes and leaves, it establishes detailed profiles of volatile phenols and phenolic glycosides in samples from six commercial Chardonnay and Shiraz blocks throughout berry ripening and examines the observed effects in the context of vineyard location and timing of smoke exposure. In addition, we demonstrate the potential of some phenolic glycosides in leaves to serve as additional biomarkers for smoke exposure of vineyards.
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Copper, Alexander Willem, Cassandra Collins, Susan E. P. Bastian, Trent E. Johnson, and Dimitra L. Capone. "Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi." OENO One 55, no. 1 (March 3, 2021): 223–34. http://dx.doi.org/10.20870/oeno-one.2021.55.1.4516.

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Polyfunctional thiols have previously been shown to be key aroma compounds in Sauvignon blanc and more recently in Chardonnay wines. Their role in other wine varieties such as those made from three popular indigenous Cypriot grape varieties has remained unexplored. As an extension of a previous project that profiled the sensory and chemical characteristics of Cypriot wines and their comparison to Australian wines, this study aimed to investigate five potent thiols in Xynisteri, Maratheftiko, Giannoudhi, Pinot gris, Chardonnay and Shiraz wines. Wines were analysed utilising Stable Isotope Dilution Assay (SIDA) with derivatisation and High-Performance Liquid Chromatography–Tandem Mass Spectrometry (HPLC-MS/MS). The varietal thiols measured were 4-methyl-4-sulfanylpentan-2-one (4MSP) that has an aroma of “boxwood” and “cat urine” at high concentration, 3-sulfanylhexan-1-ol (3SH) which has been described as having a “grapefruit/tropical fruit” aroma, and 3-sulfanylhexyl acetate (3SHA) that has also been described as having an aroma of “passionfruit”. Additionally, two other potent thiols were measured including benzyl mercaptan (BM) that has an aroma of “smoke and meat” and furfuryl thiol (FFT) that has been described as having a “roasted coffee” like aroma. The reason these thiols are known as potent thiols are due to their very low aroma detection thresholds in the low ng/L (ppt) range. Of the thiols that were measured, 3SH was the only varietal thiol detected in the red wine samples. All of the white wine samples contained 3SH, BM and 3SHA, whereas 4MSP was only detected in Pinot gris and three Xynisteri wines. The potent thiol, FFT, was detected only in the Chardonnay and four of the Xynisteri wines. Interestingly the thiols that were present in the samples were found at concentrations above their aroma detection thresholds (determined in hydroalcoholic solutions), especially 3SH which was found in an order of magnitude above its aroma detection threshold. These findings provide early knowledge of the presence of these thiols in Cypriot wines, compared with Australian wines and establish any relationships between this chemical data with previous wine sensory profile data.
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Chugunova, Olga, Aleksandr Arisov, Vladislav Tiunov, and Anton Vyatkin. "Terroir Influence on the Antioxidant Activity of Grape Wines." Food Industry 7, no. 3 (September 22, 2022): 84–94. http://dx.doi.org/10.29141/2500-1922-2022-7-3-9.

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The article analyzes the global wines production and consumption in the period from 2000 to 2020. The authors studied the total antioxidant activity of 19 samples of red wine from the Old and New World. They found that in the studied red wine samples, the total antioxidant activity value was in the range from 8,408 to 19,249 mmol-eq/dm3 . In red Old-World wines samples, the total antioxidant activity values were in the range from 10.056 to 19.249 mmol-eq/dm3 , while the highest were in red wines produced in Italy from the grape varieties Nero di Troia, Corvina and Rondinella, as well as in French wines from the varieties Merlot and Cabernet Franc; the smallest antioxidant activity values were in Italian wines produced from varieties Cabernet Sauvignon and Spanish wines from the varieties Tinta Roriz, Turiga Nacional, Turiga Franca. In the studied samples of red New-World wines, the total antioxidant activity values accounted for the range from 8.408 to 16.456 mmol-eq/dm3 , while the highest values were for Australian wines produced from the Shiraz grape variety and American wines from the Merlot variety; the lowest indexes were for American wine produced from the grape variety Pinot Noir. In the red Russian wines samples, the total antioxidant activity values were in the range from 5.903 to 15.566 mmol-eq/dm3 , while the highest indicators were in the wine from the varieties Merlot and Cabernet Sauvignon produced by the manufacturer “Usadba Divnomorskoe”; the lowest figures were for the wine produced from the “Pinot Noir” variety of the same producer. The antioxidant activity of wines varied from 26.3 to 60.1 % of the recommended daily intake in terms of ascorbic acid (ascorbic acid AOA – (32.024 ± 0.350) mmol-eq/dm3 ). The researchers revealed that the antioxidant activity as an identification marker for French wines must be at least (15.0 ± 0.5) mg-eq/dm3 , for Italian wines – at least 16.5 mg-eq/dm3 , for wines from Cabernet Sauvignon grapes, possible deviation was 5 mg-eq/dm3 . For New-World wines and Russian wines, the antioxidant activity must be at least (10.0 ± 0.5) mg-eq/dm3 , for wines from Pinot Noir grapes, possible deviation was 2 mg-eq/dm3 .
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Copper, Alexander W., Stefanos Koundouras, Susan E. P. Bastian, Trent E. Johnson, and Cassandra Collins. "Assessing the Response of Vitis vinifera L. cv. Xynisteri to Different Irrigation Regimes and Its Comparison to cvs. Maratheftiko, Shiraz and Sauvignon Blanc." Agronomy 12, no. 3 (March 4, 2022): 634. http://dx.doi.org/10.3390/agronomy12030634.

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The world’s changing climate is placing great pressure on the resources for sustainable viticulture. With this, it has become necessary to investigate grape varieties that are well adapted to hot climates. This study investigated whether two Cypriot varieties (Xynisteri and Maratheftiko) responded differently to Shiraz and Sauvignon Blanc grown under different irrigation regimes (full, 50% and 25%). Irrigation trials were established in Cyprus in 2019 and in Australia in 2020/2021. Vine growth and physiology and fruit composition (field trial only) measurements were recorded. The trial in Cyprus in 2019 demonstrated that for all three irrigation regimes, Xynisteri had higher stem water potential, stomatal conductance, chlorophyll and greater biomass than Sauvignon Blanc under all irrigation regimes. In 2020/2021, Xynisteri had a greater biomass than Maratheftiko and Sauvignon Blanc, with Shiraz having the lowest. Under reduced irrigation, Xynisteri and Maratheftiko had higher stem water potential, stomatal conductance and chlorophyll content than Shiraz and Sauvignon Blanc. These results indicate that Xynisteri in particular may possess better cultivar-specific growth traits than Shiraz and Sauvignon Blanc when grown under the same environmental conditions and in turn may be a more appropriate choice in areas where water is limited.
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Ruhl, EH, PR Clingeleffer, PR Nicholas, RM Cirami, MG McCarthy, and JR Whiting. "Effect of rootstocks on berry weight and pH, mineral content and organic acid concentrations of grape juice of some wine varieties." Australian Journal of Experimental Agriculture 28, no. 1 (1988): 119. http://dx.doi.org/10.1071/ea9880119.

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The effects of rootstocks (Schwarzmann, Ramsey, Dog Ridge, Harmony, Freedom, K51-40, K51-32, 11OR, 140R, 101-14,1202, 1616, 1613, ARG1, 420A, S04, 5BB, 5A and Rupestris du Lot) on the pH and mineral and organic acid concentrations in grape berry juice of the scion varieties Riesling, Ruby Cabernet, Shiraz and Chardonnay were investigated by sampling mature berries from rootstock-scion trials situated at Loxton (South Australia), Nuriootpa (South Australia) and Rutherglen (Victoria). Ungrafted vines of Riesling, Ruby Cabernet and Shiraz had low to medium juice pH (3.03, 3.43, 3.56) while ungrafted vines of Chardonnay had high juice pH (3.74, 4.01). Harmony, Dog Ridge, Freedom and Rupestris du Lot rootstocks generally caused a high juice pH, whereas 140R, 1202,5A, SO4 and 101-14 rootstocks gave a low juice pH. Positive correlations were found between juice pH and juice potassium, malate and, in some cases, sodium concentrations. Tartrate concentration and the tartrate/malate ratio of juice and sometimes juice chloride concentration were negatively correlated with juice pH. The rootstocks' effects on juice pH could be attributed to changes in potassium and sodium concentrations or in the tartrate/malate ratio.
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Edwards, M. "Resistance and tolerance of grapevine rootstocks to plant parasitic nematodes in vineyards in north-east Victoria." Australian Journal of Experimental Agriculture 29, no. 1 (1989): 129. http://dx.doi.org/10.1071/ea9890129.

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Three grapevine rootstock trials in North-East Victoria, Australia, were sampled over several summers to determine nematode populations and the resistance or the tolerance of some commonly used winegrape varieties and rootstocks to plant parasitic nematodes. Rootstocks on which nematodes failed to reproduce or reproduced poorly were considered resistant, rootstocks which supported high populations of nematodes with no apparent effect on yield were considered tolerant. Susceptible rootstocks supported high numbers of nematodes and yielded poorly. The varieties studied were: Shiraz, Chardonnay, Cabernet Sauvignon; and the rootstocks were: Harmony, Richter 110, Schwarzmann, ARG No. 1, 5A Teleki, Rupestris du Lot, 5BB Kober, SO4, Ramsey, K5 1-32 and 1202. The plant parasitic nematodes found on the trial sites were root-knot (Meloidogyne javanica (Treub) Chitwood) and citrus (Tylenchulus semipenetrans Cobb) nematodes. Cabernet Sauvignon, Chardonnay, Shiraz and ARG No. 1 were susceptible to the root-knot nematode. Harmony exhibited tolerance to the citrus nematode and was a good host, allowing a large population to build up. Ramsey appeared to be resistant to the citrus nematode, at least in the Cabernet Sauvignon rootstock trial at Wahgunyah.
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WOLF, TONY K., PETER R. DRY, PATRICK G. ILAND, DAVID BOTTING, JOY DICK, URSULA KENNEDY, and RENATA RISTIC. "Response of Shiraz grapevines to five different training systems in the Barossa Valley, Australia." Australian Journal of Grape and Wine Research 9, no. 2 (July 2003): 82–95. http://dx.doi.org/10.1111/j.1755-0238.2003.tb00257.x.

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Grigg, D., D. Methven, R. de Bei, C. M. Rodríguez López, P. Dry, and C. Collins. "Effect of vine age on vine performance of Shiraz in the Barossa Valley, Australia." Australian Journal of Grape and Wine Research 24, no. 1 (October 19, 2017): 75–87. http://dx.doi.org/10.1111/ajgw.12312.

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Fuentes, Sigfredo, Claudia Gonzalez Viejo, Chelsea Hall, Yidan Tang, and Eden Tongson. "Berry Cell Vitality Assessment and the Effect on Wine Sensory Traits Based on Chemical Fingerprinting, Canopy Architecture and Machine Learning Modelling." Sensors 21, no. 21 (November 3, 2021): 7312. http://dx.doi.org/10.3390/s21217312.

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Berry cell death assessment can become one of the most objective parameters to assess important berry quality traits, such as aroma profiles that can be passed to the wine in the winemaking process. At the moment, the only practical tool to assess berry cell death in the field is using portable near-infrared spectroscopy (NIR) and machine learning (ML) models. This research tested the NIR and ML approach and developed supervised regression ML models using Shiraz and Chardonnay berries and wines from a vineyard located in Yarra Valley, Victoria, Australia. An ML model was developed using NIR measurements from intact berries as inputs to estimate berry cell death (BCD), living tissue (LT) (Model 1). Furthermore, canopy architecture parameters obtained from cover photography of grapevine canopies and computer vision analysis were also tested as inputs to develop ML models to assess BCD and LT (Model 2) and the intensity of sensory descriptors based on visual and aroma profiles of wines for Chardonnay (Model 3) and Shiraz (Model 4). The results showed high accuracy and performance of models developed based on correlation coefficient (R) and slope (b) (M1: R = 0.87; b = 0.82; M2: R = 0.98; b = 0.93; M3: R = 0.99; b = 0.99; M4: R = 0.99; b = 1.00). Models developed based on canopy architecture, and computer vision can be used to automatically estimate the vigor and berry and wine quality traits using proximal remote sensing and with visible cameras as the payload of unmanned aerial vehicles (UAV).
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Bonada, Marcos, Ignacio Buesa, Martin A. Moran, and Victor O. Sadras. "Interactive effects of warming and water deficit on Shiraz vine transpiration in the Barossa Valley, Australia." OENO One 52, no. 2 (June 28, 2018): 189–202. http://dx.doi.org/10.20870/oeno-one.2018.52.2.2141.

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Anticipating vineyard irrigation requirements in future climates is of strategic importance to maintain sustainability and wine regional identity. In the context of worldwide warming and climate-driven shifts in amount and seasonality of rainfall, we investigate the interactive effects of warming and water deficit on vine transpiration. Transpiration of Shiraz vines was measured with thermal dissipation sap flow probes in a factorial experiment combining two thermal (heated with open-top chambers and control at ambient temperature) and two water regimes (wet and dry). Increased vapour pressure deficit (VPD) and canopy size in heated vines led to higher transpiration rates in irrigated vines during the first season. However, faster depletion of soil water by highly transpiring vines, followed by insufficient soil water replenishment by rain and irrigation, resulted in a negative feedback on vine transpiration the following season when heated vines were more water stressed than controls. The effect of warming was thus reversed the second season, with higher transpiration under ambient temperature. Therefore, dry soil, we suggest, could over-ride the effect of warming on the other variables driving transpiration (VPD, canopy size, and possibly stomatal conductance). Water scheduling will need to incorporate increased water demand under elevated temperature to maintain grapevine production in the long term.
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Schelezki, Olaf J., Alain Deloire, and David W. Jeffery. "Substitution or Dilution? Assessing Pre-Fermentative Water Implementation to Produce Lower Alcohol Shiraz Wines." Molecules 25, no. 9 (May 10, 2020): 2245. http://dx.doi.org/10.3390/molecules25092245.

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Changes to regulations by Food Standards Australia New Zealand have permitted the adjustment of must sugar levels with the addition of water in order to ensure a sound fermentation progress as well as mitigating excessive wine–alcohol levels. This study assessed the implications for Shiraz wine quality following a pre-fermentative must dilution (changing liquid-to-solid ratios), in comparison to juice substitution with water (constant liquid-to-solid ratios) that has previously been deemed a promising way to adjust wine–alcohol levels. While working within the legal limit of water addition to grape must, the effects of both approaches on wine quality parameters and sensory characteristics were rather similar, and of negligible nature. However, different implications between substitution and dilution appeared to be driven by grape maturity, and dilution was found to have a greater impact than substitution on some parameters at higher water implementation rates. In line with previous observations, longer hang-time followed by alcohol adjustments via pre-fermentation water addition were of limited merit compared to simply picking grapes earlier. This work provided further knowledge that supports informed decision making regarding the recently permitted approach of using water during winemaking.
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Holzapfel, B., J. Smith, J. Gouot, C. Barril, A. R. Walker, and E. J. Edwards. "Effect of severe summer pruning, leaf and bunch removal on nitrogenous compounds in Shiraz must in Australia." Acta Horticulturae, no. 1276 (March 2020): 79–86. http://dx.doi.org/10.17660/actahortic.2020.1276.11.

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Pagay, Vinay, and Catherine M. Kidman. "Evaluating Remotely-Sensed Grapevine (Vitis vinifera L.) Water Stress Responses Across a Viticultural Region." Agronomy 9, no. 11 (October 25, 2019): 682. http://dx.doi.org/10.3390/agronomy9110682.

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The evolving spatial and temporal knowledge about vineyard performance through the use of remote sensing offers new perspectives for vine water status studies. This paper describes the application of aerial thermal imaging to evaluate vine water status to improve irrigation scheduling decisions, water use efficiency, and overall winegrape quality in the Coonawarra viticultural region of South Australia. Airborne infrared images were acquired during the 2016 and 2017 growing seasons in the region of Coonawarra, South Australia. Several thermal indices of crop water status (CWSI, Ig, (Tc-Ta)) were calculated that correlated with conventional soil and vine water status measures (Ψpd, Ψs, gs). CWSI and Ig could discriminate between the two cultivars used in this study, Cabernet Sauvignon (CAS) and Shiraz (SHI), as did the conventional water stress measures. The relationship between conventional vine water status measures appeared stronger with CWSI in the warmer and drier season (2016) compared to the cooler and wetter season (2017), where Ig and (Tc-Ta) showed stronger correlations. The study identified CWSI, Ig and (Tc-Ta) to be reliable indicators of vine water status under a variety of environmental conditions. This is the first study to report on high resolution vine water status at a regional scale in Australia using a combination of remote and direct sensing methods. This methodology is promising for aerial surveillance of vine water status across multiple blocks and cultivars to inform irrigation scheduling.
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Melia, T., N. G. H. B. Simulingga, M. V. Maretha, R. Wijaya, R. R. Efendi, L. S. S. Oliveira, S. K. Khadan, W. de S. Tavares, M. Tarigan, and A. Duran. "First report of Tetracona (Agrotera) amathealis (Walker, 1859) on a Eucalyptus grandis W. Hill × Eucalyptus pellita F. Muell. (Myrtaceae) hybrid in Indonesia (Lepidoptera: Crambidae, Spilomelinae)." SHILAP Revista de lepidopterología 49, no. 195 (September 30, 2021): 407–12. http://dx.doi.org/10.57065/shilap.279.

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Tetracona amathealis (Walker, 1859) (Lepidoptera: Crambidae) is previously known from Australia and New Guinea, where it feeds on the native Eucalyptus tereticornis Sm. (Myrtaceae). The objective of this study was the report, for the first time, T. amathealis in Indonesia as well as to record new host plants for this insect. Were collected manually from a Eucalyptus grandis W. Hill. × Eucalyptus pellita F. Muell. hybrid commercial plantation in Riau, Sumatra, Indonesia and a sample sent for identification via molecular analysis. Our findings revealed that the molecular approach used (through sequencing of its mt-COI gene) successfully allowed the identification of the species as T. amathealis. This insect is recorded for the first time in Indonesia on a new host, a E. grandis × E. pellita hybrid.
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Kawaguchi, Satomi, and Jenny Lu. "Development of English among Older Chinese Migrants in Australia: A Case of Tense and Aspect." International Journal of Applied Linguistics and English Literature 10, no. 5 (September 30, 2021): 18. http://dx.doi.org/10.7575/aiac.ijalel.v.10n.5p.18.

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Language barrier among older migrants affects various areas of their life such as physical and mental well-being and participation in the community. However, little is known about their actual language attainment. This study investigates the development of tense and aspect (TA) in English through focused instructions among older Chinese migrants in Australia. TA is expressed through morphological and syntactic means in English, while in Chinese, tense is expressed lexically, and aspect via contextual cues and aspect markers. These typological contrasts create learning difficulties among Chinese learners in acquiring English TA. The Aspect Hypothesis (Andersen & Shirai, 1994) claims that the acquisition of aspect is related to verb semantics and, for instance, acquisition of progressive starts with action verbs then extends to Accomplishment and Achievement (Sugya & Shirai, 2007). From a morphosyntactic viewpoint Processability Theory (PT, Pinemann 1998) hypothesises a universal sequence of second language development where V-ing and V-ed are acquired at the category-procedure stage, followed by verb phrase agreement between auxiliary and lexical verb and finally subject-verb agreement on the verb at sentence procedure stage. We broach whether the older migrant learners would be able to learn TA in English. Seven Chinese migrants aged 60-69 who arrived in Australia at the age of between 35 and 60 participated in this study. They received four-week focused instruction on TA following the stages described in PT, and their speech production data were collected before and after the instruction. Analyses indicated that the participants improved their markings of TA after the instruction, and their PT developmental stage was a crucial factor in acquiring TA. The study emphasises the importance of continuous language training for older migrants to encourage their language development, especially for those learning a typologically different language from their first language. Thus, this paper addresses a research gap in older migrants’ second language learning and highlights the importance of research with adult migrants to gain insight into their bilingualism.
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Johnson, Patricia. "Reviewer Acknowledgements." Studies in Media and Communication 6, no. 2 (December 28, 2018): 103. http://dx.doi.org/10.11114/smc.v6i2.3915.

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Studies in Media and Communication (SMC) would like to acknowledge the following reviewers for their assistance with peer review of manuscripts for this issue. Many authors, regardless of whether SMC publishes their work, appreciate the helpful feedback provided by the reviewers. Their comments and suggestions were of great help to the authors in improving the quality of their papers. Each of the reviewers listed below returned at least one review for this issue.Reviewers for Volume 6, Number 2 Andreas Veglis, Aristotle University of Thessaloniki, GreeceAslı Sezgin, Osmaniye Korkut Ata University, TurkeyBernard Naledzani Rasila, University of Venda, South AfricaCamelia Cmeciu, Danubius University of Galati, RomaniaDiego Santos Vieira de Jesus, International Relations, BrazilGholamreza Azarbouyehdinaki, Shiraz Art University, AustraliaJavier Serrano Puche, University of Navarra, SpainMaría José Serrano, Universidad de La Laguna, SpainNuran E. Isik, Izmir University of Economics, TurkeyRefat Aljumily, Newcastle University, UKYoung Joon Lim, University of Texas Rio Grande Valley, USAYuan Gao, Curtin University, Australia Patricia JohnsonEditorial AssistantOn behalf of,The Editorial Board of Studies in Media and CommunicationRedfame Publishing9450 SW Gemini Dr. #99416Beaverton, OR 97008, USAURL: http://smc.redfame.com
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Sosnowski, M. R., D. Shtienberg, M. L. Creaser, T. J. Wicks, R. Lardner, and E. S. Scott. "The Influence of Climate on Foliar Symptoms of Eutypa Dieback in Grapevines." Phytopathology® 97, no. 10 (October 2007): 1284–89. http://dx.doi.org/10.1094/phyto-97-10-1284.

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Foliar symptoms of Eutypa dieback, caused by Eutypa lata, in grapevines, cv. Shiraz, varied from year to year in a 6-year study conducted in South Australia and, although trends were similar for vineyards within geographical regions, differences were observed between regions. We attempted to elucidate the causes underlying this variation and hypothesized that it was influenced by climatic factors. A number of possible relationships were identified between climate and symptom expression: (i) increased symptom expression was related to increased winter rainfall 18 months earlier, (ii) decreased disease incidence and prevalence were related to increased temperature in spring, and (iii) a reduction in disease incidence was related to both very high and very low rainfall in October. Theories for these relationships are proposed and require further investigation. A conceptual model was developed which requires validation and has the potential to predict the incidence of foliar symptoms of Eutypa dieback. Information from this study could lead to an improved integrated pest management system to suppress foliar symptoms and sustain productivity of vines infected with E. lata.
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Robinson, J. B., and M. G. McCarthy. "Use of petiole analysis for assessment of vineyard nutrient status in the Barossa district of South Australia." Australian Journal of Experimental Agriculture 25, no. 1 (1985): 231. http://dx.doi.org/10.1071/ea9850231.

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Summary. A study of the petiole nutrient status of cvv. Shiraz, Cabernet Sauvignon and Rhine Riesling (Vitis vinifera) was carried out in 19 vineyards of each in the Barossa Valley, South Australia, during 1979 to 1982. The sampling unit chosen was the petiole of leaves opposite bunches, collected at flowering time. Nitrogen status (assessed as nitrate concentration) varied widely among vineyards and high concentrations of nitrate could be associated with use of organic materials (chicken litter, winery marc) in the vineyards. Phosphorus status was almost invariably higher than necessary. Potassium, magnesium and chloride status were usually high by Californian standards. Of the trace elements, boron was low in 1979 to 1980 in some vineyards, but sufficient in other years. Zinc and manganese were usually present in sufficient quantities. Daily sampling of petioles showed that nutrient levels during the flowering period changed less dramatically in this region than in California. Pre-bloom foliar sprays ofurea with zinc had non-significant effects on petiole nitrate concentration. Differences in nutrient concentrations between the three cultivars were detected in some years. The standards used to interpret petiole analysis data in California, while useful in the survey area, required some modification for local use, and working standards are proposed.
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45

Lin, Sherry. "Reviewer Acknowledgements for Higher Education Studies, Vol. 8, No. 4." Higher Education Studies 8, no. 4 (November 30, 2018): 200. http://dx.doi.org/10.5539/hes.v8n4p200.

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Higher Education Studies wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. Higher Education Studies is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please find the application form and details at http://recruitment.ccsenet.org and e-mail the completed application form to hes@ccsenet.org. Reviewers for Volume 8, Number 4 Abdelaziz Mohammed, Albaha University, Saudi Arabia Anna Liduma, University of Latvia, Latvia Arbabisarjou Azizollah, Zahedan University of Medical Sciences, Iran Bahar G&uuml;n, İzmir University of Economics, Turkey Barba Patton, University of Houston-Victoria, USA Edward Lehner, Bronx Community College, City University of New York, USA Evrim Ustunluoglu, Izmir University of Economics, Turkey Gerard Hoyne, University of Notre Dame Australia, Australia Gregory S. Ching, Fu Jen Catholic University, Taiwan John Cowan, Edinburgh Napier University, United Kingdom John Rafferty, Charles Sturt University, Australia Kartheek R. Balapala, University Tunku Abdul Rahman, Malaysia Laid Fekih, University of Tlemcen Algeria, Algeria Mehmet Ersoy, Eskisehir Osmangazi University, Turkey Meric Ozgeldi, Mersin University, Turkey Michael John Maxel Okoche, Uganda Management Institute, Uganda Mirosław Kowalski, University of Zielona G&oacute;ra, Poland Najia Sabir, Indiana University Bloomington, USA Nancy Maynes, Nipissing University, Schulich School of Education, Canada, Canada Philip Denton, Liverpool John Moores University, United Kingdom Qing Xie, Jiangnan University, China Sahar Ahadi, Islamic Azad University of Mashhad, Iran Savitri Bevinakoppa, Melbourne Institute of Technology, Australia Suat Capuk, Adiyaman University, Turkey Teguh Budiharso, Center of Language and Culture Studies, Indonesia Tuija A. Turunen, University of Lapland, Finland Zahra Shahsavar, Shiraz University of Medical Sciences, Iran
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46

Li, Sijing, Keren Bindon, Susan Bastian, and Kerry Wilkinson. "Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit." Foods 7, no. 12 (December 12, 2018): 204. http://dx.doi.org/10.3390/foods7120204.

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The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.
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Edwards, Everard J., Dale Unwin, Rachel Kilmister, and Michael Treeby. "Multi-seasonal effects of warming and elevated CO2 on the physiology, growth and production of mature, field grown, Shiraz grapevines." OENO One 51, no. 2 (May 15, 2017): 127–32. http://dx.doi.org/10.20870/oeno-one.2017.51.2.1586.

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Abstract: Industry concerns in Australia about the impacts of climate change have, to date, focused on the effects of warming, particularly shorter maturation periods. The effects of elevated CO2 concentration (eCO2) on C3 plant physiology have been extensively studied and suggest that eCO2 impacts on viticulture could affect grapevine shoot growth, fruit production and fruit composition. We previously used open top chambers (OTC) with an active heating system to study the effects of elevated air temperature (eTemp) on mature grapevines in the field. This system was augmented with the ability to elevate atmospheric CO2 and established in a mature Shiraz vineyard in a factorial combination of eTemp and eCO2. Three seasons of observations on the eTemp only treatment corroborated our previous study; all aspects of phenology were advanced, but leaf function was largely unaffected. In contrast, the effects of eCO2 on phenology were small in the first season, but increased over the subsequent two seasons. Interactive effects of the treatments on gas exchange were observed; photosynthesis rates were significantly higher in the eCO2+eTemp treatment, compared to eCO2 alone, suggesting that the likely future climate will have a larger impact on viticulture than might be predicted from experiments examining only one of these factors.
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48

Sosnowski, M. R., R. Lardner, T. J. Wicks, and E. S. Scott. "The Influence of Grapevine Cultivar and Isolate of Eutypa lata on Wood and Foliar Symptoms." Plant Disease 91, no. 8 (August 2007): 924–31. http://dx.doi.org/10.1094/pdis-91-8-0924.

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Grapevine cultivar (Vitis vinifera) and isolate of Eutypa lata influence wood and foliar symptoms of Eutypa dieback. Foliar symptoms of Eutypa dieback developed within 8 months of inoculating young grapevines (cvs. Grenache, Cabernet Sauvignon, and Merlot) in a shadehouse. Isolates of E. lata from various wine regions in southern Australia varied in their ability to colonize inoculated grapevines and induce wood and foliar symptoms. Grapevine cultivars varied for wood and foliar symptom expression but not for mycelial colonization. However, the severity of foliar symptoms was not related to the rate of spread of the fungus in the grapevine. Furthermore, the staining of wood typically attributed to E. lata did not reflect the presence of the fungus because the fungus was detected up to 80 mm beyond the stain. A field trial with mature grapevines revealed significant differences in the rate of spread of wood staining due to E. lata among eight cultivars, with up to 50 mm/year detected in Cabernet Sauvignon and Shiraz grapevines. In the shadehouse, the maximum growth rate of E. lata was recorded to be 115 mm/year for Grenache rootlings. Information from this study may help to optimize management strategies for maintaining productivity of grapevines with Eutypa dieback, thus reducing the economic impact of the disease.
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49

Harris, Natalie, Claudia Gonzalez Viejo, Christopher Barnes, and Sigfredo Fuentes. "Non-Invasive Digital Technologies to Assess Wine Quality Traits and Provenance through the Bottle." Fermentation 9, no. 1 (December 23, 2022): 10. http://dx.doi.org/10.3390/fermentation9010010.

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Due to increased fraud rates through counterfeiting and adulteration of wines, it is important to develop novel non-invasive techniques to assess wine quality and provenance. Assessment of quality traits and provenance of wines is predominantly undertaken with complex chemical analysis and sensory evaluation, which tend to be costly and time-consuming. Therefore, this study aimed to develop a rapid and non-invasive method to assess wine vintages and quality traits using digital technologies. Samples from thirteen vintages from Dookie, Victoria, Australia (2000–2021) of Shiraz were analysed using near-infrared spectroscopy (NIR) through unopened bottles to assess the wine chemical fingerprinting. Three highly accurate machine learning (ML) models were developed using the NIR absorbance values as inputs to predict (i) wine vintage (Model 1; 97.2%), (ii) intensity of sensory descriptors (Model 2; R = 0.95), and (iii) peak area of volatile aromatic compounds (Model 3; R = 0.88). The proposed method will allow the assessment of provenance and quality traits of wines without the need to open the wine bottle, which may also be used to detect wine fraud and provenance. Furthermore, low-cost NIR devices are available in the market with required spectral range and sensitivity, which can be affordable for winemakers and retailers and can be used with the machine learning models proposed here.
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50

Lin, Sherry. "Reviewer Acknowledgements for Higher Education Studies, Vol. 10, No. 3." Higher Education Studies 10, no. 3 (August 30, 2020): 133. http://dx.doi.org/10.5539/hes.v10n3p133.

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Higher Education Studies wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. Higher Education Studies is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: hes@ccsenet.org Reviewers for Volume 10, Number 3 Arbabisarjou Azizollah, Zahedan University of Medical Sciences, Iran Arwa Aleryani, Saba University, Yemen Aurora-Adina Colomeischi, Stefan cel Mare University, Romania Aynur Yürekli, İzmir University of Economics, Turkey Bo Chang, Ball State University, USA Carmen P. Mombourquette, University of Lethbridge, Canada Evrim Ustunluoglu, Izmir University of Economics, Turkey Ezgi Pelin Yildiz, Kafkas University in KARS, Turkey Huda Fadhil Halawachy, University of Mosul, Iraq Hüseyin Serçe, Selçuk University, Turkey Jayanti Dutta, Panjab University, India John Rafferty, Charles Sturt University, Australia John W. Miller, Benedict College, USA Kartheek R. Balapala, University Tunku Abdul Rahman, Malaysia Mei Jiun Wu, Faculty of Education, University of Macau, China Meric Ozgeldi, Mersin University, Turkey Minna Körkkö, Unversity of Lapland, Finland Mirosław Kowalski, University of Zielona Góra, Poland Muhammad Ishtiaq Ishaq, Global Institute Lahore, Pakistan Nayereh Shahmohammadi, Academic Staff, Iran Oktavian Mantiri, Asia-Pacific International University, Thailand Qing Xie, Jiangnan University, China Rouhollah Khodabandelou, Sultan Qaboos University, Oman Saheed Ahmad Rufai, Lagos State University, Nigeria Salwa El-Sobkey, Modern University for Technology and Information, Egypt Savitri Bevinakoppa, Melbourne Institute of Technology, Australia Waldiney Mello, Universidade do Estado do Rio de Janeiro, Brazil Yvonne Joyce Moogan, Leeds University Business School, United Kingdom Zahra Shahsavar, Shiraz University of Medical Sciences, Iran
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