The December 2016 issue of Technical Review is now available online. Articles and abstracts can be viewed individually, or the full issue can be downloaded. The online format of 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.
For copyright reasons, access to abstracts is available only to Australian winemakers and grapegrowers who pay the Wine Grapes or Grape Research levies. The technical notes authored by the AWRI are, however, freely available. If you have forgotten your password for the AWRI website, please use the forgotten password link to reset your password.
Below is a snapshot of what’s in this issue:
| AWRI Technical Notes |
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| AWRI publications |
- Ask the AWRI: Re-entry periods after vineyard sprays
- Impact of winemaking techniques on classical enological parameters and rotundone in red wine at the laboratory scale
- Vintage 2016 – observations from the AWRI helpdesk
- Ask the AWRI: Calcium and its unpredictable presence
- A rose by any other name: novel wine yeast that impart floral aromas
- Survey of the variation in grape marc condensed tannin composition and concentration and analysis of key compositional factors
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| Current literature – oenology |
- GSM – generous, sophisticated and moreish
- Strategies to minimise sulfites in wine – what are the alternatives? Part 1 of 3 Microbiology, bioprotection and pre-fermentation stages
- Use of ultrasound treatment and non-Saccharomyces yeasts for accelerating ageing on lees in red wines
- Vessels of change: let your choice of tank material, size and shape carry your wine toward where you need it to be
- Selection of Lactobacillus strains to induce biological acidification in low acidity wines
- The role of bacteria in wine: understanding wine lactic acid bacteria and what the future may hold
- Non-Saccharomyces biodiversity in wine and the ‘microbial terroir’: a survey on Nero di Troia wine from the Apulian region, Italy
- Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae
- Sulfur in wine – a snapshot of Australian trends
- US consumers continue to rely on varietal cues for their purchase decisions
- Capitalizing on winemaking waste: anaerobic digestion produces methane from sludge and lees
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| Current literature – viticulture |
- The dawn of agtech
- Viticultural factors influencing tannin levels in grapes and wine
- Daily preharvest UV-C light maintains the high stilbenoid concentration in grapes
- The effect of weather on wine quality and prices: an Australian spatial analysis
- Exploratory study of climate change innovations in wine regions in Australia
- Impact of leaf removal, applied before and after flowering, on anthocyanin, tannin, and methoxypyrazine concentrations in ‘Merlot’ (Vitis vinifera L.) grapes and wines
- Evaluation of soil and canopy management strategies in highly sustainable viticultural systems
- Under-trellis cover crop and rootstock affect growth, yield components, and fruit composition of Cabernet Sauvignon
- Recycling techniques in plant protection and pest management: reducing agrochemical usage and cost
- The influence of water deficit on grapevine trunk disease
- Sulphur for powdery mildew control: it’s all about coverage
- The vines are mutating. What does that mean for our industry?
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