Technical Review June 2017 issue available online

The June 2017 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
  • Linking wine lactic acid bacteria diversity with wine aroma and flavour
  • The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting
  • A novel technology for the rapid, selective, magnetic removal of pathogenesis-related proteins from wines
  • Taints in wine
  • Effect of commercial-scale filtration on sensory and colloidal properties of red wines over 18 months bottle-aging
  • Pre-fermentation heating of red grapes: a useful tool to manage compressed vintages?
  • Ask the AWRI: Assessing and managing disease levels close to harvest
Current literature – oenology
  • Selecting a machine for reverse osmosis
  • Go with the flow: by necessity or by choice, cross flow filtration is a boon for winemakers
  • Characteristics and role of solids during primary fermentation
  • Origins of Saccharomyces and non-Saccharomyces yeast in grape must: from the vineyard or the winery?
  • Using starter cultures from indigenous yeasts
  • Relationship of soluble grape-derived proteins to condensed tannin extractability during red wine fermentation
  • Hen egg white lysozyme is a hidden allergen in Italian commercial ciders
  • Rising electricity prices make reducing energy a no-brainer no matter the size of winery
  • Does organic wine taste better? An analysis of experts’ ratings
Current literature – viticulture
  • Long-distance learning: using proximal sensing technology to map vineyard variability
  • The enigmatic nature of minerality in wine
  • Is row orientation a determinant factor for radiation interception in row vineyards?
  • Predicting key phenological stages for 17 grapevine cultivars (Vitis vinifera L.)
  • Macedon ranges: rare microclimates
  • Use of minimal pruning to delay fruit maturity and improve berry composition under climate change
  • Application of sprinkler cooling within the bunch zone during ripening of Cabernet Sauvignon berries to reduce the impact of high temperature
  • Hot foam for under-vine weed control
  • Mitigating the economic impact of grapevine red blotch: optimizing disease management strategies in U.S. vineyards
  • Developing pruning wound protection strategies for managing Eutypa dieback
  • Detection of vine diseases by drone imaging: diagnostics and pesticide reduction
  • Powdery mildew app goes global