14th Australian Wine Industry Technical Conference starts Sunday!
AWRI posters at the 14th AWITC – a sneak preview!
Workshop it at the 14th AWITC
Visit the AWRI at WineTech 2010 (the Australian wine industry trade exhibition) Stand 605
Find out how the AWRI can help your business (4-7 July, Adelaide Convention Centre)
Win a netbook computer – help us build a better website!
What’s in your water?
Protein haze in wine unravelled
Removing salt from wine without the hypertension
Get to know your closure
Recent AWRI publications – order now
List of AWRI posters at the 14th AWITC
The Australian wine industry’s largest gathering of grape and wine industry members – held every three years starts this Sunday at the Adelaide Convention Centre (4-7 July).
Registrations are still being accepted – if you are part of the grape and wine industry this conference is for you. With so much on offer, don’t miss out on being part of this important conference. Click here to register.
Check out the list of the 64 AWRI posters to be presented at the 14th AWITC (4-7 July).
Come along to the poster area, at the Adelaide Convention Centre(map) to meet our staff and hear them discuss their latest research and how it can benefit grape and wine production.
For further information contact Eveline Bartowsky – Poster Coordinator.
Get your hands dirty and get in amongst the hot topical issues to be workshopped at the 14AWITC starting this Saturday. Many AWRI staff are either running workshops at the 14AWITC or presenting in workshops (click here for workshop details). There are still some spaces available in selected workshops, which run until Thursday, 8 July. Dont miss out! Contact the conference secretariat for details.
- Find out how the AWRI can help your business (4-7 July, Adelaide Convention Centre)Hear about our brand new cutting-edge analytical and diagnostic services and technologies. Get advice about effective packaging solutions and sustainable winemaking and grapegrowing. Learn how to cut your energy costs. See the valuable resources available via our website. Pick up information Fact Sheets or an information pack on our most common requests. Our staff are keen to meet you and to hear how we can deliver more to assist your business.
- Win a netbook computer – help us build a better website!We are seeking feedback on the AWRI’s website. How can we make it better for you? Fill in our questionnaire and you’ll be in with a chance to win a Toshiba NB300 netbook computer (sponsored by P.C. Computers).
Visit us at Stand 605 at the Adelaide Convention Centre, between 4-7 July; spend a short time completing a questionnaire; and you’ll be in with a chance to win a Toshiba NB300 netbook (and then you can be connected to our website anywhere, anytime!). We look forward to seeing you there! Contact us for further information.
If you don’t think you need to check the water supplies in your winery, think again. Our winemaking team has observed a number of problems arising from the use of tainted, discoloured or contaminated water.
Plastic taints can enter water via the use of non-food grade hoses, such as ordinary garden hoses. Checking your taps in your winery could reveal sources of TCA and TBA taints. Geosmin or earthy taints can also occur through soil or other bacteria infecting water supplies. And if your water is blue, yellow or some other colour, it’s possible it has metal contamination, with the most likely source being boilers or from using brass fittings. Contact the Winemaking and Extension Services team if you want to discuss any water quality concerns.
Contact the Winemaking and Extension Services team if you want to discuss any water quality concerns.
We now have an excellent understanding of haze protein molecular structures and properties, which allows winemakers to optimise enzyme and heat treatment as bentonite alternatives.
This enhanced understanding is thanks to the relatively recent availability of cutting edge instrumentation in Australia, like the Australian Synchrotron, and building on the wine industry’s previous investment in wine protein haze research. Read the latest on our work into wine protein haze in an article published in the March/April 2010 issue of Australian New Zealand Wine Industry Journal.
Contact the Winemaking and Extension Services team for more information.
Marangon, M., Van Sluyter, S., Waters, E.J., Herderich, M.J., Pretorius, I.S. (2010) Recent advances help us understand protein haze more clearly. Aust. NZ Wine Ind J. 25(2) 24-27.
We’ve completed a non-commercial independent assessment of Electrodialysis (ED) as a means of removing excess salt from wine.
This study (published in the Australian New Zealand Grapegrower & Winemaker May 2010 issue) showed that the ED treatment can have a strong effect in reducing sodium, potassium and chloride levels in wines, with corresponding reduction in salty taste. There was little, if any, undesirable effect on the sensory qualities of the treated wines.
For further information, contact the Winemaking and Extension Services team.
Cowey, G., Travis, B., Simos, C., Francis, L. (2010) Salt removal from wine using electrodialysis. Aust. NZ. Grapegrower Winemaker, 556; 60-64.
Be part of international benchmarking trials, run by the AWRI, on wine bottle closures. The AWRI is calling for expressions of interest from wineries and closure manufacturers in two key closure benchmarking trials.
These innovative and collaborative trials are set to provide the definitive performance data that will help wineries to understand how closure performance can be managed to tailor the quality and style of wine products.
A still white wine trial initiated in 2009 is now starting to shed light on key attributes that can influence wine style and character as well as the production of oxidative and reductive characters under a range of closure products. In addition to this, the AWRI is planning a major red wine closure trial that will provide valuable insight on how closure oxygen transmission rate (OTR) drives chemical and sensory development and influences the consumer preferences for a premium Shiraz varietal.
Cowey, G., Travis, B., Simos, C., Francis, L. (2010) Salt removal from wine using electrodialysis. Australian & New Zealand grapegrower & winemaker (556) ; 60-64.
Stockley, C.S. Does alcohol adversely affect an adolescent’s brain? Australian & New Zealand grapegrower & winemaker (555) : 42-45 ; 2010.
Ugliano, M., Kwiatkowski, M.J., Travis, B., Francis, I.L., Waters, E.J., Herderich, M.J., Pretorius, I.S. Post-bottling management of oxygen to reduce off-flavor formation and optimize wine style. Practical winery & vineyard 30 (6) : 14-16, 18, 20-21, 49 ; 2010.
Pretorius, S. Beyond the buzz. WBM (April) : 56-58 ; 2010.
Pretorius, S. Beyond competition. WBM (May) : 34-35 ; 2010.
Marangon, M., van Sluyter, S., Waters, E.J., Herderich, M.J., Pretorius, I.S. Recent advances help us understand protein haze more clearly Australian & New Zealand wine industry journal 25 (2) : 24-27 ; 2010.
King, E.S., Kievit, R.L., Curtin, C., Swiegers, J.H., Pretorius, I.S., Bastian, S.E.P., Francis, I.L. The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference. Food chemistry 122 (3) : 616-626 ; 2010.
Kutyna, D.R., Varela, C., Henschke, P. A., Chambers, P.J., Stanley, G.A. Microbiological approaches to lowering ethanol concentration in wine. Trends in food science & technology 21 (6) : 293-302 ; 2010.
Clarification and maturation
- 5: A comparison of oak and alternative storage vessels for maturation of Pinot Noir, Robert Dambergs
- 11: Energy efficiency in the Australian wine sector: immediate strategies and emerging technologies, Richard Muhlack
- 18: Saccharomyces cerevisiae genes involved in membrane stability modulate accumulation of flavour compounds during fermentation, Chris Curtin
- 20: Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition, Caroline Abrahamse
- 22: Influence of yeast strain on Shiraz wine composition a multivariate approach, Helen Holt
- 23: Real time measurement of yeast assimilable nitrogen, Daniel Cozzolino
- 24: Regulation of sulfur metabolism during wine fermentation by nutrient supplements, Gal Winter
- 25: Modulation of Chardonnay aroma profile: effect of nitrogen juice supplementation with amino acids, Paul Henschke
- 26: Are yeast-derived flavour differences in young Sauvignon Blanc wines retained after a period of bottle age?, Ellena King
- 27: Choice of yeast influences aroma profile and consumer preference of Sauvignon Blanc wines, Ellena King
- 29: The AWRI Wine Microorganism Culture Collection (WMCC) – A valuable resource for the Australian wine industry., Jane McCarthy
- 31: Generating wine yeasts for the production of low alcohol wines, Cristian Varela
- 32: Influence of malolactic fermentation on the sensory and chemical properties of Cabernet Sauvignon wine, Peter Costello
- 38: Systems Biology: a new approach to industrial yeast strain development, Cristian Varela
- 39: The role of yeast in the generation and degradation of damascenone in wine, Natoiya Lloyd
- 41: Yeast influence on Margaret River Chardonnay volatile aroma compound profiles, sensory attributes, and consumer preferences, Chris Curtin
- 42: What makes wine yeast special; Comparative genomics of industrial strains of Saccharomyces cerevisiae, Anthony Borneman
Grape and wine aroma, flavour and colour
- 48: Aroma composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species, Maurizio Ugliano
- 49: Do elevated levels of phenolics in white wines affect consumers preferences?, Patricia Osidacz
- 56: Rotundone: development in the grape and extraction during fermentation, Tracey Siebert
- 58: Impact of pre- and post-bottling oxygen exposure on the development of Shiraz wines during storage, Mariola Kwiatkowski
- 59: Investigation of the contribution of several volatile phenols to bushfire smoke-related sensory properties in red wine, Patricia Osidacz
- 60: Genotypic diversity in the malolactic fermentation bacterium Oenococcus oeni, Eveline Bartowsky
- 61: Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production, Antonio Cordente
- 64: Identification and characterisation of a novel flavour enhancing gene in Saccharomyces cerevisiae: STR3, Sylvester Holt
- 69: In-bottle measurement of closure oxygen transmission rates, Warren Roget
- 70: Assessing desirable levels of passion-fruit, cat pee and green flavours in Sauvignon Blanc consumer preferences and contribution of key aroma compounds, Ellena King
- 71: Quantification of the precursors to the wine odorant 3-mercaptohexanol, Dimitra Capone
- 72: The role of copper and glutathione addition and oxygen exposure in the evolution of key aroma compounds of Sauvignon Blanc, Maurizio Ugliano
- 74: Aroma constituents of ultra-premium Shiraz wine, Jason Geue
- 79: A cross-cultural study comparing Chinese and Australian red wine preferences, Patricia Osidacz
- 81: The effect of repeated wine exposure on consumer preferences, Patricia Osidacz
- 83: The origin of eucalyptol in Australian wines, Dimitra Capone
Information and technology transfer
- 103: Electronic information from The Australian Wine Research Institute, Sean Boden
- 108: Protein stabilisation of white wines using zirconium dioxide enclosed in a metallic cage, Matteo Marangon
- 115: Impact of Australian Dekkera (Brettanomyces) bruxellensis strains upon wine quality, Chris Curtin
Phenolics in red wine
- 126: Analysis of tannin in red wine development of a spectral calibration model for industry use, Robert Dambergs
- 127: Transfer of a spectral calibration for wine tannin to industry laboratories, Robert Dambergs
- 128: Vinification effects on Pinot Noir wine phenolic profiles, Robert Dambergs
- 129: Rapid phenolic profiling and benchmarking using the AWRI Tannin Portal, Paul Smith
- 130: Toward a model of grape skin tannin extraction during vinification, Keren Bindon
- 131: Phenolic profiling of a 30 year vertical series of Australian Cabernet Sauvignon and Shiraz wines, Paul Smith
- 132: Effect of wine age on tannin-protein interaction, Jacqui McRae
- 133: Spectral discrimination of variety and quality with wines spanning three decades, Robert Dambergs
- 134: The Bodum French Press – a simple, reliable, small-lot red wine fermentation method, Robert Dambergs
- 135: The relationship between Pinot Noir wine spectral properties and wine show performance, Robert Dambergs
- 136: The relationship between total phenolics and tannin in red wines of varying maturation, Robert Dambergs
- 137: Vinification effects on Pinot Noir wine phenolic profiles, Robert Dambergs
- 138: Colour and tannin compositional variation with wine allocation, Stella Kassara
Soil and irrigation management
- 144: In vineyard soil monitoring, Daniel Cozzolino
Wine and grape composition and analysis
- 164: Leaning towards continuous improvement in the laboratory, Leanne Craddock
- 167: Regional differences in Australian Shiraz: the role of spectroscopy, Daniel Cozzolino
- 169: Rapid and objective analysis of grape composition, Daniel Cozzolino
- 173: Is your wine analysis data good to the last drop or is it hard to swallow?, Phil Mercurio
- 180: Rapid and objective analysis of wine, Daniel Cozzolino
- 181: Dissolved oxygen measurements during processing in the winery, Martin Day
- 185: Thaumatin-like proteins or Chitinases: what is responsible for white wine haze formation?, Matteo Marangon
- 186: Characterisation of regionality using tannin concentration profiling, Paul Smith
- 188: VIS-NIR spectroscopy to predict selected chemical parameters in unopened bottles of Sauvignon Blanc wines, Mariola Kwiatkowski
- 190: Rapid and accurate quantification of hydrogen sulfide during fermentation: comparison of methods for winery applications, Maurizio Ugliano
- 191: Chardonnay grape juice composition and component influence on fermentation outcomes, Simon Schmidt
- 202: Smoke-affected grape and wine research-3: analysis of smoke derived volatile phenols in grapes and wine, Gayle Baldock
- 203: Smoke-affected grape and wine research-1: formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. cv. Cabernet Sauvignon: Investigations using deuterium labelling and HPLC-MS and MS/MS analysis, Yoji Hayasaka
- 204: Smoke-affected grape and wine research-2: Investigation of the presence of glycoconjugated forms of smoke-derived volatile phenols in smoke-affected grapes and wine using HPLC-MS/MS, Yoji Hayasaka
Disclaimer: The material contained in this publication is comment of a general nature only and is not and nor is it intended to be advice on any specific technical or professional matter. In that the effectiveness or accuracy of any technical or professional advice depends upon the particular circumstances of each case, neither the AWRI nor any individual author accepts any responsibility whatsoever for any acts or omissions resulting from reliance upon the content of any articles. Before acting on the basis of any material contained in this publication, we recommend that you consult appropriate technical/professional advisers.