The extent of oxidative stress during ripening of saskatoon (Amelanchier alnifolia Nutt.) fruit
was examined. Lipid peroxidation during fruit development from the mature green to the fully …

Trends in the accumulation of mineral elements into the grape berry components give
information about vascular flow into the berry. Shiraz berries were dissected into receptacle, skin, …

Stomatal responsiveness to evaporative demand (air vapour pressure deficit (VPD)) ranges
widely between species and cultivars, and mechanisms for stomatal control in response to …

The hypothesis that vines of the Semillon wine grape variety show anisohydric behaviour
was tested, ie that tissue hydration is unstable under fluctuating environmental conditions. …

K + is the most abundant cation in the grape berry. Here we focus on the most recent information
in the long distance transport and partitioning of K + within the grapevine and postulate …

Preharvest weight loss of Vitis vinifera L. cv. Shiraz berries may be the result of cuticle
disruption leading to high transpiration rates relative to earlier stages of ripening. Scanning …

Background and Aims: Leaf stomatal density, ie number of stomata per unit area of leaf, is a
primary determinant of the carbon and water relations of plants. However, little is known …

A desirable sensory profile is a major consumer driver for wine acceptability and should be
considered during the production of reduced‐alcohol wines. Although various viticultural …

This paper gives two contributions to the state-of-the-art for viticulture technology research.
First, we present a comprehensive review of computer vision, image processing, and …

Compressed vintages, high alcohol and low wine acidity are but a few repercussions of climate
change effects on Australian viticulture. While warm and cool growing regions may have …