Technical Review June 2016 issue available online

The June 2016 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
  • Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum
  • What’s old is new again: yeast mutant screens in the era of pooled segregant analysis by genome sequencing
  • Heterologous production of raspberry ketone in the wine yeast Saccharomyces cerevisiae via pathway engineering and synthetic enzyme fusion
  • The effects of pH and copper on the formation of volatile sulfur compounds in Chardonnay and Shiraz wines post-bottling
  • The relationships between alcohol, wine and cardiovascular diseases – a review
  • Impact of grapevine exposure to smoke on vine physiology and the composition and sensory properties of wine
  • Predicting alcohol levels
  • Winery lees: minimising volumes and recovering better quality juice and wine
  • Influencing consumer choice: short and medium term effect of country of origin information on wine choice
  • Role of wine components in inflammation and chronic diseases
Current literature – oenology
  • Skin particle size affects the phenolic attributes of Pinot Noir wine: proof of concept
  • Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking
  • Malolactic fermentation before or during wine aging in barrels
  • Identification of piperitone as an aroma compound contributing to the positive mint nuances perceived in aged red Bordeaux wines
  • Oxygen consumption by red wines. Part I: consumption rates, relationship with chemical composition, and role of SO2
  • Reaction of oxygen and sulfite in wine
  • Oxygen consumption by red wines. Part II: differential effects on color and chemical composition caused by oxygen taken in different sulfur dioxide-related oxidation contexts
  • Innovative tools for stave selection and toasting: uncovering the impact of oak on wine style and composition
  • Splendide mendax: false label claims about high and rising alcohol content of wine
  • 1,4-cineole: a contributor to Australian Cabernet Sauvignon typicality
Current literature – viticulture
  • Top seven mistakes new grapegrowers make
  • Impact of crop level and harvest date: Ontario research looks at wine aroma compounds and sensory properties
  • Global adoption of genetically modified (GM) crops: challenges for the public sector
  • A new description and the rate of development of inflorescence primordia over a full season in Vitis vinifera L. cv. Chardonnay
  • Vine growth and physiological performance of two red grape cultivars under natural and reduced UV solar radiation
  • Cold injury prevention and mitigation: simple measures help growers avoid or minimize vineyard damage
  • Projecting future winegrape yields using a combination of Vitis vinifera L. growth rings and soil moisture simulations, northern California, USA
  • Adapting to climate change: the role of canopy management and water use efficiency in vineyards
  • Effects of mechanical harvest on grape quality
  • The efficacy of sulphur for powdery mildew control: developing powdery mildew best practice in New Zealand vineyards
  • Global harmonization of maximum residue limits for pesticides