The following Institute publications are provided as PDF files. Acrobat Reader is required to view the publications.

• Agrochemicals registered for use in Australian viticulture 2007/2008 (1.0 Mb PDF file)
• Analytical specifications for the export of Australian wine (150 Kb PDF file)
• Annual Reports of The Australian Wine Research Institute
  2007 Annual Report (3.8 Mb PDF file)
  2006 Annual Report (2.6 Mb PDF file)
  2005 Annual Report (3.7 Mb PDF file)
  2004 Annual Report (1.9 Mb PDF file)
  2003 Annual Report (1.6 Mb PDF file)
  2002 Annual Report (1.3 Mb PDF file)
  2001 Annual Report (1.1 Mb PDF file)
  2000 Annual Report (4.7 Mb PDF file)
  1999 Annual Report (2.0 Mb PDF file)
• Code of good manufacturing practice for the Australian wine industry (250 Kb PDF file)
• Contributions of mass spectrometry in the Australian Wine Research Institute to advances in the knowledge of grape and wine constituents (800 Kb PDF file)
• Technical Review is published bi-monthly and is distributed free of charge to Australian winemakers and grapegrowers who pay The Wine Grape Levy and The Grape Research Levy.
• Wine and health information (371 Kb PDF file)

Publications of the staff of The Australian Wine Research Institute

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10 Most Recent Publications

• The heterologous expression of polysaccharidase-encoding genes with oenological relevance in Saccharomyces cerevisiae.
• Identification of natural oak lactone precursors in extracts of American and French oak woods by liquid chromatography- tandem mass spectrometry.
• Modulating aroma compounds during wine fermentation by manipulating carnitine acetyltransferases in Saccharomyces cerevisiae.
• Nitrogen management is critical for wine flavour and style.
• Impact of yeast rehydration on the aroma of Sauvignon Blanc wine.
• Summary from the winemaking with non-conventional yeasts workshops, 13th AWITC.
• Calcium DL-tartrate instabilities - a recent increase in their occurrence.
• A new revolution in wine: yeast strains that produce no detectable hydrogen sulphide.
• The effect of Saccharomyces cerevisiae and Saccharomyces bayanus yeast on colour properties and pigment profiles of a Cabernet Sauvignon red wine.
• Correlation between glucose/fructose discrepancy and hexokinase kinetic properties in different Saccharomyces cerevisiae wine yeast strains.

The AWRI is pleased to offer for sale, Advances in Wine Science - commemorating 50 years of The Australian Wine Research Institute, published in celebration of the first 50 years of its contribution to the success of the Australian wine industry. To purchase copies of this commemorative publication, please click here to download a purchase request, complete your details and return by mail or fax to Rhonda Milde, The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia or +61 8 8303 6601.