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Wine quality and consumer preference: Understanding consumer needs.
(Lattey, K.A.; Bramley, B.R.; Francis, I.L.; Herderich, M.J.; Pretorius, S.)
Aust. N.Z. Wine Ind. J. (January/February 2007)
A study was conducted to assess which sensory properties of red wines most influence consumer preference. It also assessed whether Cabernet Sauvignon wines might be liked differently to Shiraz wines, and how winemakers' judgements of quality relate to consumers' preferences.
Click here for copy of this article (430 kb PDF file).

Winemaking implications of drought. Dealing with fruit from water-stressed vines (Con Simos, Sally-Jean Bell, Peter Leske and Peter Godden)
In a large number of Australia's grapegrowing areas, the 2007 harvest is proving to be a challenge in many respects, with winemakers dealing with not only the effects of frost, but with dry conditions and potentially hot weather as well. This paper provides winemakers with information which can be used to make informed decisions when developing strategies to deal with grapes from water-stressed vines.
Please click here to read this paper.

Investigations conducted during 2003 and 2004 into the nature and amelioration of taints in grapes and wine, caused by smoke resulting from bushfires
During the 2003 vintage, Industry Services investigated the issue of 'smoky' taint in grapes and wine resulting from the bushfires that occurred in Victoria and southern New South Wales in January and February 2003. Their investigation resulted in some important findings concerning smoke taint. Please click here to read a summary or download the report.

Varietal differentiation of grape juices by protein fingerprinting
(Hayaska, Y.; Baldock, G.; Pocock, K.; Waters, E.; Pretorius, I.; Hoj, P.)
Aust. N.Z. Wine Ind. J. (May/June 2003) Click here for copy of this article (370 kb PDF file).

Genetically Modified Organisms (GMOs) are not used in the Australian wine industry.

The Australian wine industry has a strong reputation for producing some of the best wines in the world at affordable prices. This has been achieved through continuous innovation combined with the use of time-honoured traditional practices. We will continue to explore new developments in all areas of science and apply these where there are clear benefits to consumers and acceptance by society.

At present, to the best of our knowledge, no genetically modified grapes or yeasts are used in the production of Australian wines.

There will be no commercial use of genetically modified organisms to produce Australian wine until it is clear that they are safe, of high quality and beneficial to consumers.

To obtain the Australian wine industry's position on gene technology click here (78 kb PDF file). (Most recent update posted September 2003).

Sakkie Pretorius
Managing Director, The Australian Wine Research Institute

Food safety requirements for the Australian wine industry

This section is currently being updated.

To label or not to label for allergens - the latest question for winemakers

Click here to view article by Creina Stockley and Robyn O'Hehir