Technical Review June 2019 issue available online

The June 2019 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
  • Creating nano-engineered biomaterials with well-defined surface descriptors
  • Seventeen times with feeling
  • Latest advances in grape sorting technology
  • Ask the AWRI: leafroll viruses – what you need to know
  • Inactivating mutations in Irc7p are common in wine yeasts, attenuating carbon-sulfur beta-lyase activity and volatile sulfur compound production
  • Don’t miss the marc: phenolic‐free glycosides from white grape marc increase flavour of wine
  • Effect of passive oxygen exposure during pressing and handling on the chemical and sensory attributes of Chardonnay wine
  • Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin
Current literature – oenology
  • Case studies: sanitation best practices for large wineries
  • Winemaker trial: where whole clusters are placed in fermenter determines organoleptic qualities
  • Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine
  • Understanding the effects of smoke taint on fruit and wine
  • Wine authentication: a fingerprinting multiclass strategy to classify red varietals through profound chemometric analysis of volatiles
  • White wine phenolics: what compounds are there and which ones cause problems?
  • Smoke taint in the bottle: how long will it last?
  • Neuromarketing meets the art of labelling. How papers and finishing on labels affect wine buying decisions
  • Does blind tasting work? Investigating the impact of training on blind tasting accuracy and wine preference
Current literature – viticulture
  • Di‐1‐p‐menthene reduces grape leaf and bunch transpiration
  • Vines and grapes put to the test with elevated temperature and CO2 exposure
  • Advancement of winegrape maturity continuing for winegrowing regions in Australia with variable evidence of compression of the harvest period
  • How is climate change affecting Australian vineyards and what are growers doing to respond?
  • On‐the‐go hyperspectral imaging for the in‐field estimation of grape berry soluble solids and anthocyanin concentration
  • What is the best time to remove leaves to minimise sunburn?
  • Delaying berry ripening of Bobal and Tempranillo grapevines by late leaf removal in a semi‐arid and temperate‐warm climate under different water regimes
  • The disease-resistant varieties
  • Turning water into wine: exploring water security perceptions and adaptation behaviour amongst conventional, organic and biodynamic grape growers
  • Irrigation strategies: maintain natural grapevine mechanisms through a drought