Technical Review February 2014 issue now available online
The February 2014 issue of Technical Review is now available for viewing online and for downloading. Articles and abstracts can be viewed individually, or the full issue can be downloaded. 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
- Measuring oxidative aroma compounds in wines
- Napping – a rapid method for sensory analysis of wines
- Optimising fermentation through simulation
- Effect of wine pH and bottle closure on tannin
- Ask the AWRI: Understanding the ABCs of CMCs in solution
|Current literature – oenology
- White wine aroma optimisation
- Co-fermentation of Syrah with various additions of Viognier: effect on colour and phenolics during winemaking and bottle ageing
- Potato, a new source of vegetal protein for allergen-free fining of juice and wine
- Impact of dissolved oxygen at bottling on sulfur dioxide and sensory properties of a Riesling wine
|Current literature – marketing and packaging
- Why do people avoid consuming wine?
- The wine headache: consumer perceptions of sulfites and willingness to pay for non-sulfited wines
|Current literature – viticulture
- Wine aroma and grapevine berry ripening: how to capture the complexity
- Wine sector attitudes to the adoption of Precision Viticulture
- Organic inputs for disease management in organic blocks
- Understanding fungicide resistance in Australian vineyards
Please click here to access the February 2014 issue of Technical Review.