Technical Review February 2021 issue available online

The February 2021 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
  • Ask the AWRI: Sparkling wine gushing: not a cause for celebration
  • Fungicide programs used to manage powdery mildew (Erysiphe necator) in Australian vineyards
  • Use of grape seeds to reduce haze formation in white wines
  • Early adaptation strategies of Saccharomyces cerevisiae and Torulaspora delbrueckii to co-inoculation in high sugar grape must-like media
  • Sparking a vineyard revolution: powering up the potential of electric tractors
  • 2020 Report
  • Viticultural and controlled phenolic release treatments affect phenolic concentration and tannin composition in Pinot Noir wine
Current literature – oenology
  • Use of potassium polyaspartate for stabilization of potassium bitartrate in wines: influence on colloidal stability and interactions with other additives and enological practices
  • Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
  • Oak barrel and bottle ageing: the effect of oxygenation rate and time on the evolution of red wine colour
  • Looking inside the tank: how homogenous is a fermentation
  • Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses
  • Yeast derived indole accumulation: why yeast preparation can be just as important as yeast strain selection for sparkling wine
  • Free, bound, and total sulfur dioxide (SO2) during oxidation of wines
  • Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions
Current literature – viticulture
  • Impact of vineyard topography on the quality of Chablis wine
  • Vineyard yield estimation using 2-D proximal sensing: a multitemporal approach
  • Evaluation of ripening indicators for harvest-time decision making in cold climate grape production
  • Berry primary and secondary metabolites in response to sunlight and temperature in the grapevine fruit zone
  • Biochar in the vineyard: building a foundation for sustainability
  • Big climate data assessment of viticultural conditions for wine quality determination in France
  • Winter pruning: effect on root density, root distribution and root/canopy ratio in Vitis vinifera cv. Pinot Gris
  • Evaluating the suitability of hyper- and multispectral imaging to detect foliar symptoms of the grapevine trunk disease Esca in vineyards
  • New ways of growing Sangiovese in the King Valley
  • Using rootstocks to lower berry potassium concentrations in 'Cabernet Sauvignon' grapevines