Technical Review October 2015 issue available online

The October 2015 issue of Technical Review is now available online. Articles and abstracts can be viewed individually, or the full issue can be downloaded. The online format of 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.

For copyright reasons, access to abstracts is available only to Australian winemakers and grapegrowers who pay the Wine Grapes or Grape Research levies. The technical notes authored by the AWRI are, however, freely available. If you have forgotten your password for the AWRI website, please use the forgotten password link to reset your password.

Below is a snapshot of what’s in this issue:

AWRI Technical Notes
AWRI publications
  • Environmental factors and seasonality affect the concentration of rotundone in Vitis vinifera L. cv. Shiraz wine
  • Towards a scientific interpretation of the terroir concept: plasticity of the grape berry metabolome
  • Interaction of grape skin, seed, and pulp tissues on tannin and anthocyanin extraction in Pinot Noir wines
  • Bunch stem necrosis
  • Developments in destemming and sorting technology. Part two: harvester-mounted destemmers and sorters
  • Vintage 2015 – observations from the AWRI helpdesk
Current literature – oenology
  • Impact of maceration times on the structure and perception of tannin in Pinot Noir wines
  • The influences of different winemaking techniques on the mouthfeel of Shiraz grapes
  • The effect of half plunging and no plunging as alternative winemaking techniques on phenolic extraction and pigment composition of wine
  • Influence of different yeast strains on metabolism of tryptophan and indole-3-acetic acid during fermentation
  • A new look at an old practice: how sulfur dioxide additions influence microbial diversity during fermentation
  • Non-Saccharomyces killer toxins: possible biocontrol agents against Brettanomyces in wine?
  • Rationale for a stronger disposition of Chardonnay wines for stuck and sluggish fermentation
  • Influence of berry size on red wine colour and composition
  • Influence of grape composition on red wine ester profile: comparison between Cabernet Sauvignon and Shiraz cultivars from Australian warm climate
  • HACCP considerations: plastic polymers in the wine industry
  • Assessing the sensory profiles of sparkling wine over time
Current literature – viticulture
  • Delayed pruning shifted Shiraz maturity by two weeks in 2015
  • Indicators of soil quality in viticulture: Part 1: Physical and chemical properties
  • Soil management systems: effects on soil properties and weed flora
  • Spatial and temporal scales of future climate information for climate change adaptation in viticulture: a case study of user needs in the Australian winegrape sector
  • Impact of elevated temperature and water deficit on the chemical and sensory profiles of Barossa Shiraz grapes and wines
  • Accumulation pattern of flavonoids in Cabernet Sauvignon grapes grown in a low-latitude and high-altitude region
  • Temporal stability of within-field variability for total soluble solids in four irrigated grapevines cultivars growing under semi-arid conditions
  • The relative sustainability of organic, biodynamic and conventional viticulture. Part 2: vine health and grape yields
  • Recommendations for summer vineyard work: defoliation and shoot positioning to better manage disease
  • Growing wine quality: thiols. Adoption of vineyard practices can enhance fruit aromas in certain cultivars
  • Effect of water deficit and severe shoot trimming on the composition of Vitis vinifera L. Merlot grapes and wines
  • Natural enemies of soft scale insects (Hemiptera: Coccoidea: Coccidae) in Australian vineyards
  • Managing resistance to anti-botrytis fungicides in the Champagne region: another example of collective success