Technical Review August 2014 issue available online
The August 2014 issue of Technical Review is now available online. 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
- Nutrients to support fermentation – what are they and do they work?
- How can viticulture contribute to reducing greenhouse gas emissions?
- Ask the AWRI: Can you achieve yield control in the vineyard without using bunch thinning?
- Thinking outside the bottle: information about Australia can increase the choice of Australian wines by Chinese consumers
- Predicting and preparing for heatwaves
- Proctase – a viable alternative to bentonite for protein stabilisation of white wines
|Current literature – oenology
- Strategies to improve profitability in the winery
- The winery of the future
- Origins of grape and wine aroma. Part 1. Chemical components and viticultural impacts
- Origins of grape and wine aroma. Part 2. Chemical and sensory analysis
- Impact of headspace oxygen and copper and iron addition on oxygen consumption rate, sulphur dioxide loss, colour and sensory properties of Riesling wine
- ‘Brett character’ in wine: is there a consensus among professional assessors? A perceptual and conceptual approach
- ‘Alternative’ rosés – don’t judge them by their colour
- Ramping up your winery’s lab
|Current literature – viticulture
- Characterization of grape (Vitis vinifera L.) berry sunburn symptoms by reflectance
- Effects of defoliation and water restriction on total phenols and antioxidant activities in grapes during ripening
- There is still life, even after a killer frost hits
- Role of soil moisture at bud break
- Mulch versus compost: What works best in your vineyard?