Technical Review December 2015 issue available online

The December 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
  • Chemistry of copper in white wine: a review
  • Using copper more effectively in winemaking
  • Relationship between menthiafolic acid and wine lactone in wine
  • Assessment of relationships between grape chemical composition and grape allocation grade for Cabernet Sauvignon, Shiraz and Chardonnay
  • Terroir or terpenoid transformation: the origin of 1,8-cineole (eucalyptol) in wine
  • The history of wine presses. Part 1: batch presses
  • The history of wine presses. Part 2: continuous presses. . . And what next?
  • Adverse food reactions from consuming wine
  • Ask the AWRI: Wine consumption and heart health
Current literature – oenology
  • The economics of wine barrels: how to determine the effect of barrel choices on profits
  • A dynamic evaluation of the oxygen transfer rate in oak barrels
  • Simultaneous must extraction and clarification: presenting a new process
  • Rootstock tolerance and resistance to different genetic strains of phylloxera
  • Thoughts on the use of pectinase in white winemaking: the benefit of adding enzymes
  • Microbial origins of key wine aromas: part III; higher alcohols and volatile phenols
  • Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: a targeted approach
  • The influences of different winemaking techniques on the mouthfeel of Shiraz grapes
  • Consumer perceptions of wine brand names
  • Managing reduction in wine through the choice of closure
  • Characterization of winery wastewater for reuse in California
Current literature – viticulture
  • Proanthocyanidin composition and evolution during grape ripening as affected by variety: Nebbiolo and Barbera cv.
  • Understanding vineyard soils: second edition
  • Mulching under vine – options and their benefits
  • UAS-based multi-angular remote sensing of the effects of soil management strategies on grapevine
  • Unexpected relationships between vine vigor and grape composition in warm climate conditions
  • Case study: post frost management strategies
  • Truly sustainable viticulture must start at the roots
  • Understanding the influence of vine balance on berry composition: 2013–14 season project update
  • Big changes to Entwine
  • A smartphone app could help growers optimise vine balance
  • Deadly vine disease bacteria hits France
  • Bringing Lagrein to life
  • Soil nutrient availability under cover crops: effects on vines, must, and wine in a Tempranillo vineyard