Genetic basis of salt exclusion in grapevine
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.
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.
Could you tell us a bit about yourself and your academic background?I was born in Perth, Western Australia but moved to Edinburgh, Scotland when I was seven. I finished my Honours degree in Chemistry with Medicinal Chemistry from the University of Glasgow...read more
Dr Dimitra Capone was invited to the recent 2019 Limestone Coast Wine Show (LCWS) as an associate wine judge and to speak about her research in the ARC Training Centre for Innovative Wine Production.The LCWS had announced that sparkling wine entries had...read more
The ARC Training Centre for Innovative Wine Production invites members of the Barossa Valley wine industry to join us on the morning of Wednesday 20 November, when Centre researchers will present their latest findings. Centre Director, Professor Vladimir Jiranek,...read more