Technical Review February 2015 issue available online

The February 2015 issue of Technical Review is now available online. Articles and abstracts can be viewed individually, or the full issue can be downloaded. For copyright reasons, access is available only to Australian winemakers and grapegrowers who pay the Wine Grapes or Grape Research levies. The new online Technical Review allows you to browse the list of the latest articles on grape and wine production by keyword, view article summaries and order journal articles from the AWRI Library.

Below is a snapshot of what’s in this issue:

AWRI Technical Notes
AWRI publications
  • Winemaking practice affects the extraction of smoke-borne phenols from grapes into wines
  • Yeast population dynamics reveal a potential ‘collaboration’ between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation
  • Exploring oxygen’s influence
  • Unravelling the relationship between grape and wine tannin and colour
  • Reverse racking and clarification
  • Comparison methods for the quantification of botrytis bunch rot in white wine grapes
  • Recent advances in objective chemical measures of wine quality
Current literature – oenology
  • Influence of juice pH on thiol production
  • Reverse osmosis and nanofiltration membranes for the improvement of must quality
  • The skins game: white wines gain flavor, texture, tannin via contact with skins
  • Sensory and chemical effects of cross-flow filtration on white and red wines
  • Will magnetized yeast revolutionize riddling? New technique promises to speed sparkling wine production
  • Wild, cultured and ‘wild cultured’: yeast options present multiple choices, benefits and risks
  • Imaging of oxygen transmission in the oak wood of wine barrels using optical sensors and a colour camera
  • Recent advances in the evaluation of the oxygen transfer rate in oak barrels
  • Research note: aroma impact of ascorbic acid and glutathione additions to Sauvignon Blanc at harvest to supplement sulfur dioxide
  • Various influences of harvest date and fruit sugar content on different wine flavor and aroma compounds
  • Sensory characterization of Hunter Valley Semillon aged in bottle
Current literature – viticulture
  • An observational study into the recovery of grapevines (Vitis vinifera L.) following a bushfire
  • Vine age versus vine balance – which is more important?
  • Satellite technology provides precise irrigation understanding
  • Pollen grain development is highly sensitive to temperature stress in Vitis vinifera
  • Mechanical pruning: it seemed a good idea at the time
  • Application of remote sensing techniques to discriminate between conventional and organic vineyards in the Loire Valley, France
  • Controlling weeds on steep slopes: is this possible in organic viticulture?
  • Reduced berry size and botrytis tolerance through trauma to the vines
  • Sampling in the vineyard: guidelines for optimal virus detection