No. 2

P.A. Myburgh1,2, C.L. Howell1

(1) ARC Infruitec-Nietvoorbij, Private Bag X5026, 7599, Stellenbosch, South Africa (2) Retired in November 2021

Submitted for publication: June 2021 Accepted for publication: August 2022

F. du Preez*, A. P. Malan, P. Addison

Department of Conservation Ecology and Entomology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, Stellenbosch, South Africa

Submitted for publication: October 2021 Accepted for publication: August 2022

X.-Q. Jina,1, M.-X. Fenga,1, H.-Y.a,1, S.-H. Guo1, X.-Y. Chen1, H.-T. Zheng2, X.-Y. Dong2, T.-F. Xu1,*, J.-F. Meng1,3*

(1) Shaanxi Engineering Research Center for Viti-Viniculture, College of Enology/College of Horticulture, Northwest A&F University, Yangling, Shaanxi, China

(2) Shanxi Greatone Chateau Company Ltd., Yuncheng, Shanxi, China
(3) Heyang Experimental and Demonstrational Stations for Grape, Northwest A&F University, Heyang, Shaanxi, China

a These authors contributed equally to this work.

Submitted for publication: March 2022 Accepted for publication: June 2022

A. Sigadla1, E. Avenant*2,3, M. Fanadzo1, G.N. Kangueehi4 and J.H. Avenant5

(1) Cape Peninsula University of Technology, Department of Agriculture, Faculty of Applied Sciences, Private Bag X8, Wellington 7654, South Africa

(2) Stellenbosch University, Department of Viticulture and Oenology, Faculty of AgriSciences, Private Bag X1, Matieland 7602, South Africa

(3) South African Table Grape Industry, P.O. Box 2932, Paarl 7620, South Africa
(4) Namibia University of Science and Technology, Private Bag 13388, Windhoek, Namibia (5) ARC Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa

Submitted for publication: April 2022 Accepted for publication: July 2022

A. Karampatea1,2,*, Ur. Vrhovšek3, A. Tsakiris1, M. Dimopoulou1, Y. Kourkoutas4, G. Skavdis4

(1) Department of Wine, Vine and Beverage Sciences, University of West Attica, Aigaleo 12243 Athens, Greece
(2) Department of Agricultural Biotechnology and Oenology, International Hellenic University, 66100 Drama, Greece
(3) Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund

Mach 1, 38010 San Michele all’Adige, Trento, Italy
(4) Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece

Submitted for publication: May 2022 Accepted for publication: September 2022

Donato Lanati1, Patrizia Cascio1, Matteo Pollon2, Onofrio Corona2, Dora Marchi1* (1) Enosis s.r.l., 11043, Fubine (AL), Italy

(2) Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo, Italy Submitted for publication: May 2022

Accepted for publication: September 2022

S.S Derman and M.A Vivier*

South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellen- bosch, South Africa

Submitted for publication: July 2022 Accepted for publication: October 2022

C.L. Howell1*, K.Hoogendijk1,2, P.A. Myburgh1,3 and E.L. Lategan2

(1) ARC Infruitec-Nietvoorbij, Private Bag X5026, 7599, Stellenbosch, South Africa.
(2) Soil Science Department, University of Stellenbosch, Private Bag X1, 7602 Matieland, South Africa. (3) Retired

Submitted for publication: September 2022 Accepted for publication: October 2022