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Heat proofing vineyards
Extreme heat and light stresses seem to similarly affect grape berries: both generate necrotic tissue and lead to berry desiccation with subsequent loss in yield and quality. However, if the stress is milder, berry physiology and composition can be affected in different ways and metabolism is regulated differently by light and temperature. With extreme weather events increasing in frequency and severity, Joanna and Julia are using two different approaches to provide growers with better knowledge on how and when to manage heatwaves. Results on the best timing to implement leaf removal on Chardonnay to prevent sunburn, when and at which maximum temperature Shiraz berries are irreversibly damaged and general heat management strategies will be discussed.

Nov 21, 2019 11:30 AM in Adelaide

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Dr Joanna M. Gambetta
Postdoctoral research fellow @National Wine and Grape Industry Centre, Charles Sturt University
Dr Joanna Gambetta has studied in Peru, France and Australia. She has a Master’s degree from Montpellier SupAgro in oenology and viticulture and a PhD in wine science from the University of Adelaide. She is currently a postdoctoral research fellow at the National Wine and Grape Industry Centre at Charles Sturt University where she is working on determining the effect of excessive light and heat on berry chemical composition, with a focus on aroma compounds and their precursors. She has also worked on projects relating to the aromas produced by Lachancea thermotolerans in wines and beers and the differences among Australian Chardonnay and Shiraz fine wines from different regions in Australia. Her PhD project focused on the determination of objective parameters to assess the quality of Chardonnay grapes, juice and wines.
Julia C. Gouot
PhD student @the National Wine and Grape Industry Centre, Charles Sturt University
Ms Julia Gouot received her education in France and graduated with a Diplome National d'Oenologue, an agronomy engineering degree from the Ecole Nationale Supérieure Agronomique de Toulouse (ENSAT) and a research Master's degree in analytical chemistry/chemometrics from AgroParisTech (France). She first joined the NWGIC (National Wine and Grape Industry Centre, Australia) to finalise her Master's degree and complete a six-month internship with Dr Celia Barril in 2015. In 2016, she was granted a scholarship from Charles Sturt University (CSU) and started her PhD with Dr Barril on the effect of high and extreme high temperatures on Shiraz grape tannin composition.