University of Adelaide researchers have discovered how grapes “breathe”, and that shortage of oxygen leads to cell death in the grape.
University of Adelaide researchers have discovered how grapes “breathe”, and that shortage of oxygen leads to cell death in the grape.
The discovery raises many questions about the potentially significant impacts on grape and wine quality and flavour and vine management, and may lead to new ways of selecting varieties for warming climates.
“In 2008 we discovered the phenomenon of cell death in grapes, which can be implicated where there are problems with ripening. We’ve since been trying to establish what causes cell death,” says Professor Steve Tyerman, Chair of Viticulture at the University of Adelaide’s Waite campus.
“Although there were hints that oxygen was involved, until now we’ve not known of the role of oxygen and how it enters the berry.”
Read more at University of Adelaide
Image: This is a miniature oxygen probe measuring oxygen in a Shiraz grape. (Credit: University of Adelaide)
