Genetic basis of salt exclusion in grapevine
Background
Photo: D-T. Pham
Soil salinity costs the Australian grape and wine industry ~$60M pa in lost yield. Salt accumulation in berries also reduces wine quality, with wine from many Australian regions susceptible to exceeding legal limits for sodium and chloride ions leading to wastage.
Objectives/aims
This project will identify genes from Vitis spp. rootstocks, that confer salt exclusion in the grapes of grafted V. vinifera scions, to accelerate the selection of rootstocks specifically designed for production in Australian conditions. Genes identified by genotyping-by-sequencing of the progeny of crosses between salt-including and salt-excluding rootstocks, will undergo molecular and physiological characterisation. Marker-based prediction of salt exclusion will be confirmed in further germplasm and used to generate crosses of new rootstock material to test and commercialise via local nurseries.
Project leader
Professor
Matthew Gilliham
University of Adelaide
Students
Mr
Andres Zhou Tsang
(PhD Student)
University of Adelaide
Other investigators
Dr
Anthony Borneman
AWRI
Associate Professor
Cassandra Collins
University of Adelaide
Industry partners
ON THIS PAGE
Latest News
Centre celebrates first PhD thesis success
It is with great pleasure we announce and congratulate Lira Souza Gonzaga who will soon be awarded a PhD from the University of Adelaide for her thesis titled Sensory Characterisation of Australian Cabernet Sauvignon Wine Typicity. The external examiners who reviewed...
Early career researchers showcase Centre research at Crush Symposium 2021
The ARC Training Centre for Innovative Wine Production was well represented by the Centre's early career researchers (ECRs) at the recent 2021 Crush Symposium. Twelve Centre members presented their latest research to around 150 attendees from university,...
Slowing the sugar rush to yield better grapes
Republished with permission from The University of Adelaide Newsroom One of the many challenges for grape growers posed by climate change is the accelerated rate at which grapes ripen in warmer climates, which can result in poor colour and aroma development. ...