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: