Spatiotemporal changes in the accumulation of sugar and potassium within individual 'Sauvignon Blanc' (Vitis vinifera L.) berries

Authors

  • Z. A. Coetzee 1) National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; 2) The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, PMB 1, Glen Osmond, Adelaide, SA 5064, Australia http://orcid.org/0000-0003-2776-955X
  • R. R. Walker 1) CSIRO Agriculture and Food, PMB 2, Glen Osmond, Adelaide, SA 5064, Australia; 2) The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, PMB 1, Glen Osmond, Adelaide, SA 5064, Australia
  • A. Deloire 1) National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; 2) The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, PMB 1, Glen Osmond, Adelaide, SA 5064, Australia *current address: Montpellier SupAgro, 2 place Pierre Viala, 34060, Montpellier, France
  • S. J. Clarke 1) National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; 2) The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, PMB 1, Glen Osmond, Adelaide, SA 5064, Australia
  • C. Barril 1) National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; 2) School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia
  • S. Y. Rogiers 1) National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; 2) The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, PMB 1, Glen Osmond, Adelaide, SA 5064, Australia; 3) NSW Department of Primary Industries, Wagga Wagga, NSW 2678, Australia

DOI:

https://doi.org/10.5073/vitis.2017.56.189-195

Keywords:

potassium, soluble sugars, 'Sauvignon Blanc', grape berries, berry compartments

Abstract

It has been speculated that there may be a link between the transport of sugar and potassium into grape berries during ripening as they exhibit similar accumulation patterns. It is unclear if this proposed link is apparent in individual grape berries and in the grape berry compartments. Single grape berries were therefore analysed for sugar and potassium content and concentration within the skin, seeds and the pulp from pre-véraison until harvest. Sugar and potassium had similar accumulation patterns and positive relationships were confirmed between the sugar and potassium content within individual berries and compartments. The sugar content in the grape berry, however, increased 5-fold during ripening whereas the potassium content only doubled. Both sugar and potassium increased with berry size, suggesting a ternary relationship with berry water. The high variability in sugar and potassium contents between berries however affirms plasticity in their accumulation within individual berries.

Author Biographies

Z. A. Coetzee, 1) National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; 2) The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, PMB 1, Glen Osmond, Adelaide, SA 5064, Australia

Miss Zelmari Coetzee is a PhD student (Viticulture) within the Australian Research Council Training Centre for Innovative Wine Production and working on the sugar-potassium nexus within the grape berry during ripening. She is affiliated to the National Grape and Wine Centre, a partner of the training centre.

R. R. Walker, 1) CSIRO Agriculture and Food, PMB 2, Glen Osmond, Adelaide, SA 5064, Australia; 2) The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, PMB 1, Glen Osmond, Adelaide, SA 5064, Australia

Prof Rob Walker is a Chief Research Scientist in Viticulture at CSIRO Agriculture and Food in Adelaide and a partner investigator within the Australian Research Council Training Centre for Innovative Wine Production.

A. Deloire, 1) National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; 2) The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, PMB 1, Glen Osmond, Adelaide, SA 5064, Australia *current address: Montpellier SupAgro, 2 place Pierre Viala, 34060, Montpellier, France

Prof Alain Deloire is a chief investigator in the Australian Research Council Training Centre for Innovative Wine Production, and affiliated to the National Grape and Wine Centre, a partner of the training centre.

S. J. Clarke, 1) National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; 2) The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, PMB 1, Glen Osmond, Adelaide, SA 5064, Australia

Dr Simon Clarke is a postdoctoral fellow within the Australian Research Council Training Centre for Innovative Wine Production and affiliated to the National Grape and Wine Centre, a partner of the training centre.

C. Barril, 1) National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; 2) School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia

Dr Célia Barril is a senior lecturer in Chemistry within the School of Agricultural and Wine Sciences at Charles Sturt University. She is affiliated to the National Wine and Grape Industry Centre as a researcher in grape and wine chemistry.

S. Y. Rogiers, 1) National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; 2) The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, PMB 1, Glen Osmond, Adelaide, SA 5064, Australia; 3) NSW Department of Primary Industries, Wagga Wagga, NSW 2678, Australia

Assoc. Prof. Suzy Rogiers is a Principal Research Scientist within the NSW Department of Primary Industries (Viticulture) which is affiliated to the National Wine and Grape Industry Centre. She is a partner investigator within the Australian Research Council Training Centre for Innovative Wine Production and the principal supervisor of Miss Coetzee.

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Published

2017-11-07

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