The Australian Pesticides and Veterinary Medicines Authority (APVMA) outlined its final regulatory decision on the future use of paraquat and diquat herbicides in a Special Gazette published 23 June 2026.
Significant changes from this review that apply to the wine industry are listed below –
Products containing paraquat as the active ingredient – use is ‘NOT SUPPORTED’ in vineyards. For detail, refer to Paraquat Final Review Technical Report (June 2026) Appendix A Table 52.
Products containing paraquat and diquat as the active ingredients – use is ‘NOT SUPPORTED’ in vineyards. For detail refer to Paraquat Final Review Technical Report (June 2026) Appendix A Table 53.
Products containing diquat as the active ingredient – use is ‘NOT SUPPORTED’ in vineyards. For detail refer to Diquat Final Review Technical Report (June 2026) Appendix A Table 40.
What this means for you –
There is a two-year phase-out period for products containing labels approved prior to 23 June 2026. Existing stocks carrying these labels can continue to be purchased and used on vineyards until 22 June 2028.
Manufacture of chemical products bearing labels approved prior to 23 June 2026 is no longer authorised.
New product labels will no longer list vineyards as an approved use. Therefore, these products are not registered for use on winegrape vineyards. The new product labels are denoted by the addition of “RV2026” (revised in 2026) alongside the APVMA Approval Number.
Assess your chemical stocks for products containing paraquat and diquat alone or in combination with affixed labels approved prior to 23 June 2026. These stocks must be used up or disposed before 22 June 2028.
This work is funded by Wine Australia, with levies from Australia’s grapegrowers and winemakers and matching funds from the Australian Government. AWRI is a member of the Wine Innovation Cluster in Adelaide, SA.
The Australian Pesticides and Veterinary Medicines Authority (APVMA) has today announced its final regulatory decision on paraquat and diquat.
As this announcement will have implications for the winegrape industry, the AWRI is reviewing the final decision and supporting documents to assess the outcomes and their relevance to the Australian wine sector.
We are preparing a summary of the key practical implications for industry and will provide a further update as soon as this review is complete. The timing of this update will depend on whether clarification is required from the APVMA on any aspects of this decision.
Related AWRI eBulletins
1 December 2025: Agrochemical update − Final regulatory decision on paraquat and diquat now expected mid-2026
29 April 2025: Agrochemical update − Delays to regulatory decisions on agrochemical use
6 September 2024: Agrochemical update − Paraquat and diquat herbicides under review by the APVMA
The 2026/2027 Agrochemicals registered for use in Australian viticulture, also known as the ‘Dog book’ is now available online.
Updated every year, The ‘Dog book’ is an annually published essential reference guide for the Australian grapegrowers and to facilitate market access for Australian wine into our key export markets.
Discover the latest AWRI research and view your curated digest of recommended grape and wine publications, handpicked by viticultural scientist and AWRI Emeritus Fellow Dr Peter Dry and oenologist and Engagement Specialist Matt Holdstock.
Ask the AWRI: AI can give you an answer – your librarian gives you the right one. [Read full-text online] Australian & New Zealand Grapegrower & Winemaker
Ask the AWRI: Understanding the risk of smoke taint from grape analysis. [Read full-text online] Australian & New Zealand Grapegrower & Winemaker
On terroir – The choice model emphasises different measured attributes in data sets. [Read full-text online] OENO One
Optimizing the use of adsorbent resin for the amelioration of smoke tainted wine. [Read full-text online] Food Chemistry: X
Retrotransposon-mediated duplication of SSU1 in high SO2-tolerant Brettanomyces bruxellensis winery isolates. [Read full-text online] Australian Journal of Grape and Wine Research
The suppression of free H2S and methanethiol formation by Cu fractions in wine: Evaluation across diverse wine types and storage conditions. [Read abstract online] [Request copy from AWRI Library] ACS Food Science & Technology
A selection of the latest in viticulture
Australia’s evolving winegrape varietal distinctiveness in response to climate and demand changes [Access copy from AWRI Library online] Australian & New Zealand Grapegrower & Winemaker
Biochar enhances vineyard resilience: Soil improvement and physiological benefits for Sangiovese vineyards in varied soils of the Chianti Classico (Tuscany, Central Italy) [Read full-text online] Land
Evaluating clonal diversity in ‘Merzifon Karası’ (Vitis vinifera) for yield, cluster characteristics, and millerandage index [Read full-text online] Horticulturae
Long-term sheep integration into a vineyard through the High Wire trellising system [Read full-text online] New Zealand Winegrower
Multiple, simultaneous abiotic stresses differentially impact downy mildew infection in grapevine [Read full-text online] Tree Physiology
Overcoming yield gaps in organic and biodynamic viticulture: insights from an 18-year field trial [Read full-text online] Agronomy for Sustainable Development
Plastic covering and double pruning mitigate climate challenges in cv. Sauvignon blanc vineyards [Read full-text online] OENO One
A chemometrics approach to characterise styles of premium Chardonnay wines based on chemical and sensory attributes: a focus on drivers of positive reduction [Read full-text online] Food Chemistry
Effect of glass swirling on the removal of ‘reductive’ off-odours caused by H2S in wine [Read full-text online] OENO One
Protein stabilization in white wine by using a flow-through fixed-bed adsorption column: Analysis of adsorption isotherms and breakthrough curves [Read abstract online] [Request copy from AWRI Library] ACS Food Science & Technology
Study of possible alternatives to sulphur dioxide for inhibiting tyrosinase and protecting grape must from browning [Read full-text online] Beverages
Thiol groups are determinant for overcoming acetic acid and pH stress in wine and beer fermentation-derived Saccharomyces cerevisiae strains [Read full-text online] FEMS Yeast Research
Did you know our database contains more than 765 immediately available digital journals and magazines? Library members can set up alerts to be notified about key areas of interest.
Library services are free of charge to all Australian grapegrowers and winemakers.
This work is supported by Wine Australia, with levies from Australia’s grapegrowers and winemakers and matching funds from the Australian Government. AWRI is a member of the Wine Innovation Cluster in Adelaide, SA.
Sustainable Winegrowing Australia is excited to announce the appointment of Siobhan Toohill as the independent Chair, marking an important milestone in the program’s governance evolution and future strategic direction.
The appointment is the first step in the implementation of governance reforms announced in December 2025, which established the transition to an independent Chair, skills-based Board and dedicated Executive Officer to strengthen oversight, responsiveness and long-term impact across the Australian grape and wine sector.
Ms Toohill brings extensive executive leadership experience in sustainability strategy and risk management and involvement in shaping industry frameworks and tools across climate, nature and social impact. As Chair, she will play a central role in guiding Sustainable Winegrowing Australia through its next phase of development — including oversight of Board and Executive Officer selection, governance establishment, and development of the program’s strategic plan.
Her leadership will support the program’s continued growth, balancing this with the need to remain practical and cost effective, credible and internationally recognised while delivering value to Australian grapegrowers and winemakers.
Sustainable Winegrowing Australia is a national collaboration between Australian Grape & Wine, Wine Australia and the Australian Wine Research Institute (AWRI), providing a framework for continuous improvement, benchmarking and certification across environmental, social and governance practices.
The establishment of an independent Chair and refreshed governance model reflects the sector’s shared commitment to strengthening sustainability performance and ensuring the program is equipped to meet evolving market, climate and regulatory expectations.
“Siobhan’s appointment as independent Chair represents a significant step forward for Sustainable Winegrowing Australia. Her expertise in sustainability leadership and system transformation will be invaluable as the program enters this next phase of governance maturity and strategic impact.” Lee McLean, Chief Executive Officer, Australian Grape & Wine Inc.
“Siobhan’s appointment confirms the sector’s commitment to strong, independent governance and credible sustainability leadership. Sustainable Winegrowing Australia and its members will benefit from her knowledge and guidance across climate, nature and social impact.” Dr Mark Krstic, Managing Director, AWRI.
“This is an important milestone in the evolution of Sustainable Winegrowing Australia. Siobhan’s strategic and governance experience will ensure the program is positioned for long-term impact and aligns with the expectations of members, regulators and the broader community.” Dr Martin Cole, Chief Executive Officer, Wine Australia.
“I’m delighted to take on the role of Chair for Sustainable Winegrowing Australia. The program plays a critical role in supporting the sector’s sustainability ambitions, and I look forward to working with industry to strengthen its impact, accessibility and global credibility.” Siobhan Toohill, Chair, Sustainable Winegrowing Australia.
Ms Toohill’s appointment comes at a time of strong program momentum, with growing national participation and sustained focus on continuous improvement, usability and cost-effectiveness for members.
Ms Toohill is working closely with the Australian Grape and Wine, AWRI and Wine Australia to finalise the appointment of the Sustainable Winegrowing Australia Advisory Board and recruitment has commenced for an Executive Officer for the program. Further information about the Executive Officer role can be found here.
Technical Review is the AWRI’s technical publication. It features the AWRI’s latest published research, and a curated selection of recent grape and wine literature recommended by viticultural scientist and AWRI Emeritus Fellow Dr Peter Dry and oenologist and Engagement Specialist Matt Holdstock.
Australian winemakers and grapegrowers can view abstracts and access the latest non-open access journal articles and books from the John Fornachon Memorial Library, free of charge.
Amelioration of smoke-tainted wine using spinning cone column distillation and activated carbon. [Read full-text online] Australian Journal of Grape and Wine Research
Impact of acute (poly)phenol-rich sugarcane extract consumption of postprandial glycemic response in healthy adults: A randomized crossover study. [Read full-text online] Foods
Preliminary exploration of polysulfide detection in wine using fluorescent probe SSP4 and A-TEEM spectroscopy. [Read full-text online] OENO One
Viticulture
Grapevine double cropping: Theoretical and applied aspects for year-round production of grapes [Read full-text online] Scientia Horticulturae
Millerandage—One of the grapevine cultivation challenges in the climate change context [Read full-text online] Horticulturae
Phenolic and sensory profiles distinguish Malbec wines according to intra-vineyard soil effective depth across different vintages [Read full-text online] OENO One
Pink Chardonnay: A forgotten grape variety, now back in favour [Access copy from AWRI Library online] Australian & New Zealand Grapegrower & Winemaker
Rapid detection of fungicide-resistance in grapevine powdery mildew (Erysiphe necator) in New Zealand [Read full-text online] New Zealand Winegrower
Synergistic strategy against the effects of climate change using non-positioned vegetation training systems and the application of kaolin in a vineyard in a semi-arid climate: Agronomic and oenological effects [Read full-text online] Agronomy
Transcriptomic analysis reveals a coordinated stress response and metabolic reprogramming in ‘Muscat Hamburg’ grape berries subjected to partial root-zone irrigation [Read full-text online] Scientia Horticulturae
Refrigeration smarts: Intelligent usage to achieve power savings [Access copy from AWRI Library online] Australian & New Zealand Grapegrower & Winemaker
Temperature monitoring reduces waste for Jansz Tasmania winery [Read full-text online] What’s New in Food Technology & Manufacturing
Oenology
Comparative analysis of vineyard-associated bacteria and their antagonistic activity against Botrytis cinerea [Read full-text online] Journal of Applied Microbiology
A comprehensive literature review on the role of bentonite in white wine protein stabilization [Read full-text online] Foods
Formation of the mousy off-flavor-associated compound 2-acetyl pyridine in model solutions [Read full-text online] Mitteilungen Klosterneuburg
Improvement of flavor and quality of chardonnay wine by using co-fermentation of non-Saccharomyces yeasts and Saccharomyces cerevisiae [Read abstract online] [Request copy from AWRI Library] World Journal of Microbiology and Biotechnology
Selection of non-Saccharomyces yeasts from extreme oenological environments for potential use in winemaking [Read full-text online] Microorganisms
While you are there, check out the library’s database containing more than 765 immediately available digital journals and magazines, and set up alerts to be notified about new issues or key topics of interest to you.
This work is supported by Wine Australia, with levies from Australia’s grapegrowers and winemakers and matching funds from the Australian Government. AWRI is a member of the Wine Innovation Cluster in Adelaide, SA.
Persistent rainfall events in the period from veraison to harvest can put vines under significant threat of disease − in particular botrytis bunch rot. Consequently, growers may be left with some difficult operational decisions.
Management strategies should be reviewed every few days as fruit ripeness and local weather conditions change. In some cases, activities including spraying or trimming may not be viable, or of limited value, and some crop loss or fruit remaining unharvested may be inevitable.
This eBulletin outlines key late-season management considerations relating to minimising botrytis infection and spread after rainfall events.
Botrytis bunch rot susceptibility
Botrytis bunch rot, caused by the fungus Botrytis cinerea, affects dead, injured, or senescing grapevine tissue. It spreads fast in the presence of moisture, high humidity, mild temperatures (15–25°C), and when berries are damaged (by insects, heat or mechanical damage). Symptoms become more apparent as berries enlarge, change colour and begin to ripen.
Thin-skinned varieties with compact bunches (e.g. Chardonnay, Riesling, Semillon, Chenin Blanc, Sauvignon Blanc, Pinot Gris, Traminer, Pinot Noir and Grenache) are most susceptible to infection, due to moisture retention and skin splitting. No varieties are immune to botrytis. Situations where there is bunch-to-bunch contact (often in higher yielding blocks) also lead to more rapid disease spread.
Considerations around fungicide spray decisions
Withholding periods – mandatory minimum time between chemical application and harvest that must be completed. This is termed the ‘export harvest interval’ for grapes destined for export wine as identified in the Agrochemicals registered for use in Australian viticulture booklet, commonly known as the ‘Dog book’, or the ‘withholding period’ for grapes destined for the domestic market (refer product labels).
Spray effectiveness – whether adequate spray coverage can be achieved for the active ingredient to be effective. Given the disease can start within the bunch and spread outwards, spray application to minimise botrytis on berries requires thorough coverage on the surface of and inside bunches. Late in the growing season, dense canopies can severely hamper sprays reaching this target bunch zone. Where vineyard access is possible, consider the need to trim or leaf pluck your canopy to enhance spray penetration at the bunch zone.
OH&S considerations – whether the health and safety of vineyard operators can be assured. Wet and slippery conditions can be dangerous for a tractor towing a heavy spray cart, especially on sloping ground. If safe access is not feasible, this can limit spraying or trimming opportunities.
Available fungicide options
The number of available spray options against botrytis reduces closer to harvest. Within 14 days of harvest, there is only a short list of spray options recommended for use on grapes destined for export wine. The following table is taken from Table 1 in the ‘Dog book’:
Biological products such as Aureobasidium pullulans (Botector) and Bacillus amyloliquefaciens (Serenade Opti, Serifel) act mainly as protectants and are most effective when applied before infection, or at very early stages of botrytis development. They can be useful late season where withholding periods restrict other spray options. A. pullulans works by colonising berry surfaces and competing with the pathogen, while Bacillus-based products suppress infection through naturally produced antifungal compounds. Biologicals may be beneficial after rainfall where berries remain intact, but provide limited control once berries are split or active botrytis is present. In such cases, cultural management practices or desiccant-type products (hydrogen peroxide + peroxyacetic acid or potassium salts of fatty acids) may be more appropriate. As for general fungicide application, adequate bunch-zone coverage is essential when applying any of the products listed in the above table, and rainfall after application may reduce persistence.
If a decision is made to spray:
Refer to the ‘Dog book’ for options based on your expected harvest date and being able to meet export harvest intervals. Some fungicide groups and/or products are restricted or prohibited from use by some wineries. Refer to Table 2 in the ‘Dog book’and your winery/grape purchaser’s guidelines before you spray.
Always discuss pre-harvest spraying with your winery before making any applications.
Cultural management options
Promote airflow – where vineyard access is possible, consider slashing undervine and midrow to reduce humidity and promote air flow. This can provide a viable alternative to spraying.
Hand thinning of bunches – for high value, higher yielding blocks of thinner-skinned varieties, potentially weeks out from harvest – it may be economical to hand thin bunches, minimising bunch-on-bunch contact to slow down spread of botrytis.
Drop infected bunches – for high value blocks just prior to harvest, consider dropping infected bunches ahead of the mechanical harvester, or conducting selective hand harvesting.
Harvest adjustments – work with your winery to adjust your harvest timing and picking order so that at-risk blocks are picked first to minimise botrytis incidence and quality loss.
Further information
Agrochemicals registered for use in Australian viticulture, the ‘Dog book’
Address: Wine Innovation Central Building, Corner of Hartley Grove & Paratoo Rd, Urrbrae (Adelaide), SA 5064
Acknowledgement
This eBulletin is supported by Wine Australia with levies from Australia’s grapegrowers and winemakers and matching funds from the Australian Government. AWRI is a member of the Wine Innovation Cluster in Adelaide, SA.
Technical Review is the AWRI’s own technical publication, which includes updates on AWRI research and a curated selection of the most recent grape and wine literature recommended by AWRI Emeritus Fellow Dr Peter Dry and Engagement Specialist Matt Holdstock.
Australian winemakers and grapegrowers can view abstracts and access the latest non-open access journal articles and books from the John Fornachon Memorial Library, free of charge.
Toxicological and metabolic responses of Chironomus tepperi larvae to acute and chronic PFOS exposure. [Read full-text online] Comparative Biochemistry and Physiology Part C: Toxicology & Pharmacology
Crown seals – performing under pressure. [Read full-text online] Australian & New Zealand Grapegrower & Winemaker
Distinctive flavour or taint? The case of smoky characters in wine. [Read full-text online] IVES Conference Series
The influences of rootstock on the performance of Pinot Noir (Vitis vinifera L.): Berry and wine composition. [Read full-text online] Australian Journal of Grape and Wine Research
Understanding polysulfide evolution in wine: insights from accelerated ageing and real-time cellaring in different packaging. [Read full-text online] Food Chemistry: X
Toasting the future: Pioneering flavour in no-alcohol, low-alcohol, and mid-strength wines. [Read full-text online] Treasury Wine Estates
1H-NMR analysis of wine metabolites: Method development and validation. [Read full-text online] Molecules
Cultivar-specific effects of physical and biological treatments on grapevine trunk disease control and plant vigour [Read full-text online] Phytopathologia Mediterranea
Drought stress in viticulture: an update review of the effects, mechanisms, tolerance strategies, and mitigation approaches [Read abstract online] [Request copy from AWRI Library] Journal of Soil Science and Plant Nutrition
Fruiting shoots trimming promotes lateral shoots to produce a secondary crop with enhanced grape quality: comprehensive profiling of flavor, aroma, nutritional and functional attributes [Read abstract online] [Request copy from AWRI Library] Food Chemistry
Impact of climate change in viticulture: understanding and mitigating abiotic and biotic stress in grapevine [Read full-text online] Plant Stress
Transition to more efficient nitrogen fertilization in winegrapes [Read full-text online] Wine Business Monthly
UV-C light as an alternative to fungicide for the control of grapevine powdery mildew in New Zealand vineyards [Read full-text online] New Zealand Winegrower
Oenology
Bacteria isolated from the grape phyllosphere capable of degrading guaiacol, a main volatile phenol associated with smoke taint in wine [Read full-text online] PLOS ONE
Comparison of gelatin and plant proteins in the clarification of grape musts using flotation techniques [Read full-text online] Fermentation
Determination of odour detection threshold for α-guaiene in water highlights potential wine aroma contribution, especially for panellists who are anosmic to rotundone [Read full-text online] OENO One
Discrepancy between the ability of wine experts and consumers in identifying grape smoke exposure in different wine matrices in California [Read full-text online] Journal of Food Science
Metabolic characterization of two flor yeasts during second fermentation in the bottle for sparkling wine production [Read full-text online] International Journal of Molecular Sciences
While you are there, check out the library’s database containing more than 765 immediately available digital journals and magazines, and set up alerts to be notified about new issues or key topics of interest to you.
This work is supported by Wine Australia, with levies from Australia’s grapegrowers and winemakers and matching funds from the Australian Government. AWRI is a member of the Wine Innovation Cluster in Adelaide, SA.
Keeping botrytis bunch rot under control is vital for producing clean, high-quality fruit. However, occurrence of fungicide resistance is making this task more difficult.
This eBulletin includes a summary of conditions conducive to botrytis developing in the vineyard, and why fungicide resistance in botrytis is a problem, how to identify it, test for it, and manage it effectively.
About botrytis bunch rot
Botrytis bunch rot is one of the most prevalent diseases of grapevines in Australia. The disease is caused by the fungus Botrytis cinerea, which affects dead, injured, or senescing grapevine tissue, a situation often seen in berries, particularly when they are damaged or overripe. When the following set of conditions arise, botrytis bunch rot can become a problem:
Factor
Conditions
Weather conditions
Mild temperature (15–25°C)
High humidity (rain, dew, grape juice)
Growth stages
Beginning of cap fall to berries overripe
Susceptibility
History of disease
Damaged tissue or berries (e.g. due to LBAM, berry scarring or bird damage). Thin-skinned berries and/or tightly packed bunches
Stuck caps
Canopy size and management
Dense or shaded canopies with limited airflow
What is fungicide resistance in botrytis and why does it matter?
Over time, Botrytis cinerea can change genetically, reducing the effectiveness of fungicides and sometimes making them ineffective altogether. For winegrape growers, this can mean fewer reliable tools to manage the disease, the need for more frequent spraying, increased environmental impact and production costs, and even the risk of crop losses or fruit rejection.
Read more about how fungicide resistance occurs and how to avoid it here.
How do you know if you have resistance to botrytis fungicides?
If you are applying fungicides each year and the incidence and severity of botrytis bunch rot seems to be getting worse, you may have fungicide resistance or reduced sensitivity.
Botrytis fungicide resistance detections in Australian vineyards
Recent research led by South Australian Research and Development Institute (SARDI), a research division of the Department of Primary Industries and Regions (PIRSA), in collaboration with Curtin University, Centre for Crop and Disease Management (CCDM) has confirmed the detection of botrytis resistance to several fungicide groups commonly used in vineyards.
Active ingredient
Fungicide Activity Group
Resistance status
pyrimethanil
9
Detected
fludioxonil
12
Detected
fenhexamid
17
Detected
Source: Curtin University, Centre for Crop and Disease Management
While resistance to these major groups has been detected, there are other fungicide groups for which resistance has not yet been reported in Australia. A range of registered products for each active ingredient can be found in Table 2 of the 2025/26 Agrochemicals registered for use in Australian viticulture, commonly known as the ‘Dog book’. A full list of detections from this research can be found on page 18 in the 2025/26 ‘Dog book’.
How can you test for botrytis resistance?
If you suspect botrytis fungicide resistance, a free national testing service to monitor fungicide resistance in botrytis, powdery mildew and downy mildew in winegrapes is available (until June 2027).
This testing service is part of a research project led by SARDI in collaboration with Curtin University and the AWRI, and funded by Wine Australia, the Cooperative Research Centre for Solving Antimicrobial Resistance in Agribusiness, Food, and Environments (SAAFE CRC), SARDI and Curtin University.
Importance of spray program management
Overuse of the same fungicide groups as part of a spray program is a key contributor to the development of botrytis bunch rot fungicide resistance.
One of the key information sources provided annually in the ‘Dog book’ to assist you in reducing botrytis fungicide resistance is the CropLife Australia resistance management strategy on page 16.
Before you order chemical products for the new season, review this strategy alongside your proposed spray program. In particular, take note:
are you using an integrated disease management program, including canopy management and biologicals.
of the fungicide group associated with each product you plan to apply;
that all botrytis fungicide groups must be applied preventatively, that is before disease is present;
of the suggested maximum number of times each fungicide group be applied in the season;
of the suggested number of consecutive applications (if any) each fungicide group be applied in the season.
of which fungicide groups when applied solo, should be applied in strict alternation with fungicides from a different group – Groups 7 and 11; and
that some fungicide groups need to be followed by at least the same number of applications of fungicides from different groups.
Note that some fungicide groups and/or products are restricted or prohibited from use by some wineries. Refer to Table 2 in the ‘Dog book’ and your winery/grape purchaser’s guidelines before you spray.
In addition to reading the CropLife Australia resistance management strategies, always read chemical labels prior to spray application to ensure you are applying the correct treatment rate.
Address: Wine Innovation Central Building, Corner of Hartley Grove & Paratoo Rd, Urrbrae (Adelaide), SA 5064
Acknowledgements
The fungicide resistance testing work has been supported by the SAAFE CRC whose activities are funded by the Australian Government’s Cooperative Research Centre Programme.
The AWRI thanks Mark Sosnowski and Ismail Ismail from SARDI and Lincoln Harper and Fran Lopez Ruiz from Curtin University for their review.
This eBulletin is supported by Wine Australia with levies from Australia’s grapegrowers and winemakers and matching funds from the Australian Government. AWRI is a member of the Wine Innovation Cluster in Adelaide, SA.
The Australian Pesticides and Veterinary Medicines Authority (APVMA) has advised that it’s final regulatory decision on paraquat and diquat, expected prior to the end of 2025, will now be handed down in mid-2026.
Despite the ongoing uncertainty around future use of paraquat and diquat products in vineyards, the AWRI currently expects them to remain in next season’s, 2026/27 edition of Agrochemicals registered for use in Australian viticulture, commonly known as the ‘Dog book’.
The APVMA initially deferred their final regulatory decision citing “a high volume of submissions from the public consultation process”; however, on 26 November 2025, reasoned the latest deferral following a release by the US Environmental Protection Agency (US EPA) of an updated review in which it concluded that there is greater uncertainty regarding the potential for paraquat to volatilise than previously considered.
The APVMA is currently reviewing its assessments of the volatility of paraquat in line with the US EPA’s concerns.
The AWRI will continue to keep industry informed of any further changes to the above timeline and of the final regulatory result and implications for industry.
Related AWRI eBulletins
29 April 2025: Agrochemical update − Delays to regulatory decisions on agrochemical use
6 September 2024: Agrochemical update − Paraquat and diquat herbicides under review by the APVMA
Acknowledgements
This eBulletin is supported by Wine Australia with levies from Australia’s grapegrowers and winemakers and matching funds from the Australian Government. AWRI is a member of the Wine Innovation Cluster in Adelaide, SA.
