AWITC conference & workshop reference lists

The table below lists the AWITC conference sessions & workshops presented by the AWRI. Click on the ‘Order articles’ link to select and order articles from the AWRI Library.

Session or Workshop Number Title Reference list
4 Proctase – a viable alternative to bentonite for protein stabilisation of white wines Order articles
4 From grape to consumer: relationships between grape maturity, wine composition and wine sensory properties in Cabernet Sauvignon Order articles
4 Can non-conventional yeast be used for the production of wines with lower alcohol concentration? Order articles
8 Next-generation DNA sequencing and its application by the wine industry Order articles
8 Harnessing genomics to ensure a ‘Brett’-free future for Australian wine Order articles
W01 Perfecting Pinot Noir – Viticulture Order articles
W01 Perfecting Pinot Noir – Winemaking Order articles
W01 Perfecting Pinot Noir – Presentations
Introduction (Mark Krstic)
Manipulating Pinot Noir expression in the winery (Bob Dambergs)
Understanding the climatic, site, canopy and cultural factors affecting Pinot Noir (Andrew Pirie)
Aroma compounds important to Pinot Noir (Dimi Capone)
Phenolics data
W07 Key wine aroma compounds – Fermentation and monoterpene derived characters Order articles
W07 Key wine aroma compounds – Eucalyptol Order articles
W07 Key wine aroma compounds – Faults & taints Order articles
W07 Key wine aroma compounds – Norisoprenoids – TDN and methoxypyrazines Order articles
W07 Key wine aroma compounds – Pepper Order articles
W07 Key wine aroma compounds – Reductive and oxidised characters Order articles
W07 Key wine aroma compounds – Varietal thiols and green characters Order articles
W07 Key wine aroma compounds: Varietal thiols and green characters – Presentations
Introduction (Leigh Francis)
Managing wine faults and taints (Cory Black)
Eucalyptol (1,8-cineole) in wine (Dimi Capone)
Fermentation-derived aroma compounds and grape-derived monoterpenes (Leigh Francis)
Pepper and spice in Shiraz: what influences rotundone levels in wines? (Leigh Francis)
Varietal thiols and green characters (Natoiya Lloyd)
Oxidized and reductive characters – from sherry to stinky (Christine Mayr)
MPs and TDN* – achieving control of acronyms in the vineyard and winery

W08 Mythbusting: critically evaluating selected winemaking concepts Order articles
W08 Mythbusting: critically evaluating selected winemaking concepts – Presentations
Copper, the good, the bad, the ugly (Eric Wilkes)
Good ‘Brett’ and other urban Brettanomyces myths (Chris Curtin)
Sparkling wine does not pick up oxygen (Warren Roget)
Terroir – it’s the rocks that matter (Peter Dry)
Berry size, does it matter? (Helen Holt)
Dry ice creates a protective layer (Karl Forsyth and Warren Roget)
W13 The power of non-conventional yeast in fermentation Order articles
W14 Making wine with lower alcohol Order articles
W15 The effects of oxygen exposure during winemaking and packaging on wine style Order articles
W16 Microbial spoilage of wine Order articles
W20 Genetically modified vines and yeast and their potential applications in the wine industry Order articles
W21 Practical applications of rapid analytical measurement tools for grapes and wine Order articles
W24 Heat and cold stability Order articles
W24 Heat and cold stability – Presentations
Continuous Stabilization Methods (Karl Forsyth and Simon Nordestgaard)
Heat stability, what is it? (Matteo Marangon)
Proctase and other alternatives (Matteo Marangon)
Bentonites aren’t bentonites (Richard Muhlack)
Refrigeration management for batch cold stabilisation (Simon Nordestgaard)
Cold Stability, CMCs and other crystallization inhibitors (Eric Wilkes)
Cold stability, testing for a moving target (Eric Wilkes)
Testing Protein Stability, Feeling the HEAT (Eric Wilkes)

W25 Emerging varieties: what is the latest? Order articles
W31 The terroirs and tastes of Hunter Semillon Order articles
W32 Malolactic fermentation – flavour and efficiency Order articles
W33 ‘Wild’ wines (and winemakers) under the microscope Order articles
W34 Influences on texture and in-mouth sensory properties of red and white wines Order articles
W36 Winemaking, composition and labelling – what you need to know Order articles
W36 Winemaking, composition and labelling – what you need to know – Presentations
Program
The Realm of the State Health Department (Carly Light)
Where is allergen labelling at? (Creina Stockley)
Checklists for international markets (Belinda van Eyssen and Rebecca Fox)
Recent labelling developments (Jane Allen)
The WWTG, WTO and Codex Alimentarius Commission and wine (Tony Battaglene)v
Labelling & social media (Jonathen Breach)
Recent developments in wine regulation (Steve Guy)

W37 Optimising your laboratory for the best results – Presentations
Leaning towards continuous improvement… (Leanne Hoxey)
Common Troubleshooting, some hard won notes (Eric Wilkes and Leanne Hoxey)
LIMS: Is it worth it? (Eric Wilkes)
QA Systems, making sure it all works… (Leanne Hoxey)

W38 Design, produce and market a product for a high value segment Order articles
W38 Design, produce and market a product for a high value segment – Presentations
Introduction (Vince O’Brien)
A premium future for the Australian wine industry (Armando Corsi and Larry Lockshin)
The Industry Innovation Precincts supporting high value Australian food and manufacturing industries (Russell Dean)
Effective supply chains (Karl Forsyth)
Designing a new product to meet an identified market need (Peter Kenny and Sara Mawhinney)
Effective value chains (Annabel Mugford)

W39 Commercial innovations in grape and juice processing Access presentations
W42 Measures of quality from the vineyard to the winery Order articles
W42 Measures of quality from the vineyard to the winery – presentations
Common vineyard measures – theory and practice
Role of precision viticulture in quality assessment and management (Bethany Collins)
Towards the prediction of wine outcomes from grape compositional measures (Bob Dambergs)
Determining fruit quality using in-field assessment (Andrew Higgins)
Chemical and phyiscal measures of grape/wine quality (Patrick Iland)
Finding relationships between BSA and wine quality (Sandra Milen Olarte Mantilla)

W43 Addressing the elephant in the room – wine and health policy Order articles