In this article
- Grape quality
- Publishing History
Grape berry development
CSIRO is using molecular and biochemical techniques to better understand the complex processes in grape berry development that lead to ripening.
This work will also help producers optimise time of harvest and achieve more uniform high berry quality of the desired standard.
We are currently focussing on the role played by plant growth regulators in coordinating berry development.
Grapevine development and response to the changing environment
CSIRO is investigating the role of the plant growth regulator abscisic acid (ABA) in the development of grapevines and berries.
ABA plays a role in berry development and in the response of the vine to environmental stress and deficit irrigation technologies.
This work will help us to better understand the links between:
CSIRO research is targeting wine quality characteristics such as berry colour and flavour, especially the major contributing compounds and genes responsible for fruit flavour and aroma.
- vineyard management
- grape quality
- wine style.
Fruit flavour and aroma
Researchers are determining the major genes and compounds contributing to fruit flavour and aroma using:
- analytical chemistry
- molecular biology.
Understanding flavour and aroma development will lead to objective measures of fruit quality. It will also help to change management practices to meet certain flavour and aroma styles in fruit and wine.