Suzy Rogiers is a principal research scientist with the NSW Department of Primary Industries and she is located at the National Wine and Grape Industry Centre in Wagga Wagga. Her research is focussed on the impacts of heat, drought and unpredictable weather on crop productivity. She has researched water-use efficiency, nutrition and carbon acquisition in horticultural crops with a focus on wine grapes. She has a particular interest in fruit colour, flavour, aroma and nutritional profile in response to environmental conditions (light, temperature, water) and cultural practices (canopy management, orchard floor management, irrigation, nutrition, clonal selection and rootstocks). She is also interested in developing simple, cost-effective and accessible tools to aid in rapid management and harvest decisions.
Fahey DJ and Rogiers SY (2019) Di-1-p-menthene reduces grape leaf and bunch transpiration. Australian Journal of Grape and Wine Research 25:134–141.
Clarke SJ and Rogiers SY (2019) The role of grape berry temperature in the late season decline of mesocarp cell vitality. Plant Physiology and Biochemistry 135: 69–76.
Seng KP, Ang LM, Schmidtke LM and Rogiers SY (2018) Computer vision and machine learning for viticulture technology. IEEE Access 6: 67494–67510.
Xiao Z, Liao S, Rogiers SY, Sadras V and Tyerman S (2018) Water stress increases hypoxia and cell death in the mesocarp of Shiraz berries. Australian Journal of Grape and Wine Research 24: 487–497.
Xiao Z, Rogiers SY, Sadras V and Tyerman S (2018) 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 69: 2071–2083.
Longo R, Blackman JW, Antalick G, Torley PJ, Rogiers SY and Schmidtke LM (2018) Volatile and sensory profiling of Shiraz wine in response to alcohol management: comparison of harvest timing versus technological approaches. Food Research International 109: 561–571.
Longo R, Blackman JW, Antalick G, Torley PJ, Rogiers SY and Schmidtke LM (2018) A comparative study of dealcoholisation versus early harvest: Effects on volatile composition and sensory attributes of wine. Food Chemistry 261: 21–29.
Mahmud KP, Holzapfel BP, Smith JP, Guisard Y, Nielsen S and Rogiers SY (2018) Circadian regulation of grapevine root and shoot growth and their modulation by photoperiod and temperature. Journal of Plant Physiology 222: 86–93.
Mahmud KP, Smith JP, Rogiers SY, Guisard Y, Nielsen S and Holzapfel BP (2018) Diurnal root growth dynamics in mature grapevines. Acta Horticulturae 1205: 555–562.
Longo R, Blackman JW, Antalick G, Nielsen S, Torley PJ, Rogiers SY and Schmidtke LM (2018) Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation. Journal of the Science of Food and Agriculture 98: 33–42.
Coetzee ZA, Walker RR, Deloire A, Clarke SJ, Barril C and Rogiers SY (2017) Spatiotemporal changes in the accumulation of sugar and potassium within single Sauvignon Blanc (Vitis vinifera L.) berries. Vitis 56:189–195.
Coetzee ZA, Walker RR, Deloire A, Barril C, Clarke SJ and Rogiers SY (2017) Impact of reduced atmospheric CO2 and varied potassium supply on carbohydrate and potassium distribution in grapevine and grape berries (Vitis vinifera L.). Plant Physiology and Biochemistry 120:252–260.
Dean RJ, Clarke SJ, Rogiers SY, Stait-Gardner T and Price WS (2017) Solute transport within grape berries inferred from the paramagnetic properties of manganese. Functional Plant Biology 44: 969–977.
Rogiers SY, Coetzee ZA, Deloire A, Walker RR and Tyerman SD (2017) Potassium in the grape berry: transport and function. Frontiers in Plant Science 8: 1629.
Gourieroux AM, Holzapfel BP, McCully ME, Scollary GR and Rogiers SY (2017) Vascular development of the grapevine (Vitis vinifera L) inflorescence rachis in response to flower number, hormones and defoliation. Journal of Plant Research 130: 873–883.
Longo R, Torley PJ, Blackman JW, Rogiers SY and Schmidtke LM (2017) Changes in volatile composition and sensory attributes of wines during alcohol content reduction. Journal of the Science of Food and Agriculture 97: 8–16.