Zeyu completed his Bachelor of Viticulture and Oenology (Hon.) in 2013 and PhD in viticulture and plant physiology in 2018 at The University of Adelaide. His PhD thesis explored whether hypoxia within the grape berry was associated with mesocarp cell death during berry ripening and how stressful conditions (heat and water stress), in the vineyard, can affect berry cell death.
Zeyu is currently a Post-Doctoral Research Fellow with the ARC Training Centre for Innovative Wine Production. His project investigates the vascular transport into the grape berry and its impact on fruit size and composition.
Specialisation: Berry development and grapevine physiology
Focus area: Vascular transport and source-sink
Fruits, roots and leaves are interconnected by a dynamic vascular system allowing mass transport of essential materials and a means for whole plant communication and integration. Long distance transport via the grapevine’s xylem/phloem network ultimately defines fruit size and composition, impacting yield and wine style.
This project will define the mechanisms driving xylem/phloem flow and demonstrate how their close connection dictates water, carbohydrate, ion and signal flow to the berry. Knowledge on the physiological factors driving grape development will help define management strategies to fine tune berry composition.
Xiao, Z., Liao, S., Rogiers, S.Y., Sadras, V.O., Tyerman S.D. Effect of water stress and elevated temperature on hypoxia and cell death in the mesocarp of Shiraz berries. Australian Journal of Grape and Wine Research, 2018 (in press).
Xiao, Z., Rogiers, S.Y., Sadras, V.O., and Tyerman, S.D. Hypoxia in grape berries: the role of seed respiration and lenticels on the berry pedicel and the possible link to cell death. Journal of Experimental Botany, 2018, 2071-2083.