The Australian Wine Research Institute

The April 2022 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, read full-text articles from open access journals and order journal articles (not available for open access) 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	Comparison of common methods for measuring alcohol in wine From product to purpose: creating value from flavour glycosides
AWRI publications	Analysis of transcriptomic response to SO2 by Oenococcus oeni growing in continuous culture Autolysis and the duration of ageing on lees independently influence the aroma and composition of traditional method sparkling wine Ask the AWRI: sacrificial yeast cultures for SO2 reduction Ask the AWRI: how to tame an unruly canopy Concentration of smoke marker compounds in non-smoke-exposed grapes and wine in Australia Measuring stinky ferments in situ
Current literature – oenology	Did wine consumption change during the COVID-19 lockdown in France, Italy, Spain, and Portugal? Hidden micro-oxygenation in the winery: are wine rackings impermeable to atmospheric O2? Taking control of fermentation: oxidative-reductive potential as a tool to manage fermentation Realising the benefits of aeration during fermentation Fresher wines, fewer sulphites: a yeast for today's challenges Effects of different antioxidant strategies on the phenolic evolution during the course of a white winemaking process Pesticide residues, copper and biogenic amines in conventional and organic wines Origin of fresh mushroom off-flavor in wine Effects of yeast product addition and fermentation temperature on lipid composition, taste and mouthfeel characteristics of Pinot Noir wine Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning Connected packaging revs up Avoiding climate change: is the Australian wine industry ‘all in this together’? The taste of color: how grape anthocyanin fractions affect in-mouth perceptions
Current literature – viticulture	Non-invasive monitoring of berry ripening using on-the-go hyperspectral imaging in the vineyard Growers count cost of hail damage after storms lash SA wine regions The impact of temperature on 'Pinot Noir' berry and wine quality in a steeply sloping cool climate vineyard in South Australia Diverse cover crops: improving soil health, pest pressure and fruit quality Non-chemical weed management: new techniques lead to vineyard innovation Effect of day and night temperatures on grape pigmentation Vineyard pruning weight prediction using 3D point clouds generated from UAV imagery and structure from motion photogrammetry Biostimulants in viticulture: a sustainable approach against biotic and abiotic stresses Powdery mildew in Margaret River: proliferation and management The emerging varieties bringing glory to Barossa Current status of recycled water for agricultural irrigation in Australia, potential opportunities and areas of emerging concern

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