TY - JOUR
T1 - A summary of the effect of high temperature on red grape flavonoid composition and biosynthesis
AU - Gouot, Julia
AU - Smith, Jason
AU - Holzapfel, Bruno
AU - Barril, Celia
PY - 2020
Y1 - 2020
N2 - There is unequivocal evidence that our climate is changing. An increase in mean temperature and in the frequency of extreme heat events has already been reported in Australia (Perkins-Kirkpatrick et al. 2016, Perkins-Kirkpatrick & Pitman 2018), with more record hot weather experienced over the last summer. Maximum temperatures ranged 38-46 degrees C for more than three weeks in January in the Riverina (NSW) and such extremes may occur more often as the climate continues to warm. Temperature increases have been observed in many wine regions around the world and as a consequence, temperature, as an abiotic factor, has drawn increasing research interest worldwide (Bonada and Sadras 2015). Studies initially focused on grapevine physiology and basic grape composition and have in the last 20 years expanded to cover a wide range of primary (sugars, amino acids) and secondary (phenolics) metabolites.
This article provides a summary of the effects of high temperature on grape flavonoids, and readers are invited to consult the original publication for more details (Gouot et al. 2019). In the first part, an overview of berry flavonoid metabolism is presented, followed by experimental conditions including phenological stage, duration, intensity, nocturnal and diurnal temperature ranges. In a second part, results of the research conducted over the last decades are compiled and a summary of the sole effect of temperature on flavonoids, e.e. separated from other abiotic factors such as water and light, is provided.
AB - There is unequivocal evidence that our climate is changing. An increase in mean temperature and in the frequency of extreme heat events has already been reported in Australia (Perkins-Kirkpatrick et al. 2016, Perkins-Kirkpatrick & Pitman 2018), with more record hot weather experienced over the last summer. Maximum temperatures ranged 38-46 degrees C for more than three weeks in January in the Riverina (NSW) and such extremes may occur more often as the climate continues to warm. Temperature increases have been observed in many wine regions around the world and as a consequence, temperature, as an abiotic factor, has drawn increasing research interest worldwide (Bonada and Sadras 2015). Studies initially focused on grapevine physiology and basic grape composition and have in the last 20 years expanded to cover a wide range of primary (sugars, amino acids) and secondary (phenolics) metabolites.
This article provides a summary of the effects of high temperature on grape flavonoids, and readers are invited to consult the original publication for more details (Gouot et al. 2019). In the first part, an overview of berry flavonoid metabolism is presented, followed by experimental conditions including phenological stage, duration, intensity, nocturnal and diurnal temperature ranges. In a second part, results of the research conducted over the last decades are compiled and a summary of the sole effect of temperature on flavonoids, e.e. separated from other abiotic factors such as water and light, is provided.
KW - climate change
KW - high Temperature
KW - grape
KW - Grape berry metabolite
KW - berry flavonoid
KW - biosynthesis
UR - https://winetitles.com.au/wvj/articles/wine-viticulture-journal-volume-35-no-1-2020/a-summary-of-the-effect-of-high-temperature-on-red-grape-flavonoid-composition-and-biosynthesis/
M3 - Article
SN - 1838-6547
VL - 35
SP - 35
EP - 41
JO - Wine and Viticulture Journal
JF - Wine and Viticulture Journal
IS - 1
ER -