Please use this identifier to cite or link to this item:
|Scopus||Web of Science®||Altmetric|
|Title:||Application of sprinkler cooling within the bunch zone during ripening of Cabernet Sauvignon berries to reduce the impact of high temperature|
|Citation:||Australian Journal of Grape and Wine Research, 2017; 23(1):48-57|
|Publisher:||Australian Society of Viticulture and Oenology|
|L. Caravia, V. Pagay, C. Collins and S. D. Tyerman|
|Abstract:||Background and Aim: High temperature stress has been linked to detrimental effects on berry composition during ripening. This study aimed to assess the impact of an evaporative cooling system located inside the grapevine canopy to mitigate extreme temperature effects on grape berry composition during ripening. Methods and Results: During three seasons (2012 to 2015), an intra-canopy sprinkler system at the bunch zone was tested on Cabernet Sauvignon vines. The system cyclically sprayed (20 s/10 min) for an air temperature above 38°C, cooling the air inside the canopy by 3 to 5°C. This is in agreement with an air cooling simulation model. The relative humidity in the canopy also increased in the sprinkler-cooled canopy. No differences were detected in TSS, although sugar per berry was significantly higher in treated vines because of increased berry mass. There was a tendency for higher anthocyanins and phenolic substances per berry in cooled berries measured from two seasons and higher concentration of anthocyanins in wine from cooled fruit measured only in one season. We define indices that can be used to assess the efficiency of sprinkler cooling and to demonstrate the high efficiency of intra-canopy sprinklers compared to other systems. Conclusion: Despite cooling operating only over a small duration of the ripening period, the increased berry mass indicates that high temperature, even for a short period, has a profound effect on berry growth. Other berry compositional properties and wine, however, were not impacted. Significance of Study: This research demonstrates the potential of an efficient intra-canopy sprinkler system to reduce heat stress during ripening.|
|Keywords:||Berry ripening; cell death; evaporative cooling; heat stress; water use efficiency|
|Rights:||© 2016 Australian Society of Viticulture and Oenology Inc.|
|Appears in Collections:||Agriculture, Food and Wine publications|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.