This month the AWRI is launching a new ‘Improving quality and reducing costs’ roadshow workshop. This workshop provides information to help grapegrowers and winemakers operate more efficiently and profitably when facing financial or natural resource constraints. It will focus on techniques that improve processes and reduce costs, while maintaining or improving grape and wine quality. After launching in Clare and McLaren Vale in November 2016, the workshop will roll out across Australia following vintage 2017.
The workshop is divided into two sessions: one focusing on viticulture and one on winemaking.
The viticulture session begins with a regional overview of electricity, fuel, water, agrochemical spray and other resources used in the region for the current year, sourced from Entwine and other data. This is followed by topics including stretching water further, optimising vineyard yield without affecting quality and the latest vineyard tools to better manage vineyard variation.
The winemaking session reviews key issues faced by the region over the last year based on queries received by the AWRI helpdesk, the past season’s weather and its impacts on current wine composition. This is followed by two interactive presentations– one focused on wine quality analysis and one on winemaking processes.
The Clare Valley workshop is on Tuesday 22 November at the Rising Sun Hotel in Auburn. Visit the event page to view the program and register to attend.
The McLaren Vale workshop is on Tuesday 29 November at the McLaren Vale & Fleurieu Visitor Information Centre. Visit the event page to view the program and register to attend.
For more information, please contact the AWRI events team on email@example.com or 08 8313 6600.
|The AWRI will launch a new Ferment Simulator module for the WineCloud next month. This free app brings the power of the algorithms from the original Excel-based Ferment Simulator into a new online platform designed for ease of use on both desktops and mobile devices.
The Ferment Simulator is a repository for all ferment-related data, including baume and temperature readings, juice analysis, actions like pump-overs and additions, and any other analysis performed on the tank. The data collected feeds the algorithms which predict ferment endpoints and identify stuck or sluggish ferments to assist with early intervention.
Powerful What-If and What-Now modes allow modelling of corrective actions before going out to the tank. A digital archive of ferment data also allows users to search back through their ferment history, view old ferments and compare performance.
The Ferment Simulator will be available soon as a free module on the WineCloud. For more information and to be alerted when the app is released, visit the Ferment Simulator webpage.
|The AWRI helpdesk team is continuing its smoke taint baseline study during 2017 to improve the interpretation of smoke taint analysis of grapes. This project is collecting data on the natural ‘background levels’ of smoke taint compounds that are present in grapes that have not been exposed to smoke. Improved smoke taint analysis interpretations will enable winemakers to make better decisions when faced with grapes that might have been exposed to smoke. The AWRI is seeking 1-2 kg samples of grapes that have not been exposed to smoke. The samples will need to be frozen once picked and then transported to the AWRI post-vintage. If you are able to collect samples, the AWRI will send you sample bags, cable ties and labels, as well as information about shipment and possible quarantine requirements. All sample transport costs will be covered. To express your interest in being involved or for further information, please contact firstname.lastname@example.org.|
The AWRI would like to thank all of the respondents who took the time to complete the Vineyard and Winery Practices Survey. The survey closed at the end of September, having received around 670 responses. Congratulations are extended to Sheena High of Native Point Wines in Tasmania who won the lucky draw prize of a trip to the Vinitech-Sifel vineyard and winery equipment exhibition in Bordeaux at the end of November. The AWRI would also like to thank Sandra Trew of Promosalons and Vinitech-Sifel for sponsoring this prize. Next steps for the survey project involve aggregation of the data and consultation with industry personnel to add context to the information gathered. A report will be distributed next year.
In 2015, Primary Industries and Regions SA commissioned a study of functional and luxury foods. The goal of this study was to provide the SA State Government and the SA food industry with a roadmap of where food and beverage value chains could switch to higher value-added products and services, sought after in both key Asian export markets and domestically. The key findings of the research project (across a wide range of food and beverages) were captured in a summary report. The SA Government approached the AWRI to collate the findings from the project that are most relevant to the wine industry. These are now available in a report on the AWRI website.
AWRI Research Scientist Dr Dimitra Capone has been announced as one of three finalists in the ‘Researcher of the Year’ category of the Australian Women in Wine Awards. This is the first year there has been a researcher category, and the AWRI community is delighted that one of our own researchers is in contention. Dimi’s research in recent years has focused on understanding the origin of eucalyptus characters in Australian red wines and investigating compounds responsible for tropical aromas and flavours in wine. The winners of the Australian Women in Wine Awards will be announced on 15 November.
In late September, AWRI Managing Director Dr Dan Johnson was awarded a grant from the SA Industry Leaders Fund (ILF) to participate in the Advanced Management Leadership Program at the Said Business School, University of Oxford, UK. The Industry Leaders Fund is a specialised networking group made up of grant recipients who have operated successful South Australian businesses and achieved excellent results in the ILF leadership test which is based on the same principles as the test applied to Rhodes Scholars. ILF scholars have studied at, or have committed to study at, one of the world’s leading business schools.
|The Entwine logo is now available for members to use. All Entwine members are encouraged to display the Entwine logo in their marketing materials to promote their participation in the Australian wine industry’s sustainability program. Certified members can also use the logo on wine and its packaging provided that at least 85% of the grapes in the wine were grown in a Certified member vineyard and the wine was made in a Certified member winery. The Entwine logo files and rules for its use are now available for download from http://www.entwineaustralia.com.au/.|
|Wine Australia has released a free online tool that will help wine-grape growers determine the rootstocks that will best suit their vineyard – the Grapevine Rootstock Selector. By answering a series of questions about their vineyard, growers can use the Grapevine Rootstock Selector to identify a small number of appropriate rootstocks for their vineyard. The Grapevine Rootstock Selector brings together knowledge from Australian and international research about the specific characteristics of different rootstocks and is based on a tool first developed in 2002 by Yalumba Nursery. Visit http://www.grapevinerootstock.com to try out the new tool.|
Conference organisers have announced that the next WINEHEALTH conference will be held in Logroño (La Rioja), Spain from 16-18 February 2017. More details about the conference program and how to register are available from the conference website: http://winehealth2017.com/.
Accessing the latest AWRI publications is easy. Visit the AWRI Publications web page to:
A full list of AWRI publications published since the last eNews is included below:
1847 Barrett-Connor, E., de Gaetano, G., Djoussé, L., Ellison R.C., Estruch, R., Finkel, H., Goldfinger, T., Keil, U., Lanzmann-Pettithory, D., Mattivi, F., Skovenborg, E., Stockley, C., Svilaas, A., Teissedre, P-L., Thelle, D.S. Correspondence: Comments on moderate alcohol consumption and mortality. J. Stud. Alcohol Drugs 77 (5): 834-836; 2016.
1848 Hixson, J.L., Jacobs, J.L., Wilkes, E.N., Smith, P.A. A survey of the variation in grape marc condensed tannin composition and concentration, and analysis of key compositional factors. J. Agric. Food Chem. DOI: 10.1021/acs.jafc.6b03126; 2016.
1849 Bindon, K. A., Li, S., Kassara, S., Smith, P.A. The retention of proanthocyanidin in wine-like solution is conferred by a dynamic interaction between soluble and insoluble grape cell wall components. J. Agric. Food Chem. DOI: 10.1021/acs.jafc.6b02900; 2016.
1850 Bekker, M.Z., Smith, M.E., Smith, P.A., Wilkes, E.N. Formation of hydrogen sulfide in wine: interactions between copper and sulfur dioxide. Molecules 21 (1214): 1-17; 2016.
1851 Mierczynska-Vasilev, A., Smith, P. A. Surface modification influencing adsorption of red wine constituents: The role of functional groups. Appl. Surf. Sci. 386: 14-23; 2016.
1852 Christo, S. N., Bachhuka, A., Diener, K. R., Mierczynska, A., Hayball, J. D., Vasilev, K. The role of surface nanotopography and chemistry on primary neutrophil and macrophage cellular responses. Adv. Healthcare Mater. 5 (8): 956-965; 2016.
1853 Ramiasa-MacGregor, M., Mierczynska, A., Sedev, R., Vasilev, K. Tuning and predicting the wetting of nanoengineered material surface Nanoscale 8 (8): 4635-4642; 2016.
1854 Mierczynski, P., Mierczynska, A., Maniukiewicz, W., Maniecki, T. P., Vasilev, K. MWCNTs as a catalyst in oxy-steam reforming of methanol. RSC Adv. 6 (84): 81408-81413; 2016.
1855 Mierczynski, P., Vasilev, K., Mierczynska, A., Ciesielski, R., Maniukiewicz, W., Rogowski, J., Szynkowska, I. M., Trifonov, A. Y., Dubkov, S. V., Gromov, D., Maniecki, T. P. The effect of gold on modern bimetallic Au-Cu/MWCNT catalysts for oxy-steam reforming of methanol. Catal. Sci. Technol. 6 (12): 4168-4183; 2016.
1856 Delalat, B., Mierczynska, A., Ghaemi, S. R., Vasilev, K., Voelcker, N. H. Materials displaying neural growth factor gradients and applications in neural differentiation of embryoid body cells. Adv. Funct. Mater. 25 (18): 2737-2744; 2015.
1857 Ramiasa, M. N., Cavallaro, A. A., Mierczynska, A., Hayball, J. D., Vasilev, K. Plasma polymerised polyoxazoline thin films for biomedical applications. Chem. Comm. 51 (20): 4279-4282; 2015.
1858 Zenoni, S., Fasoli, M., Guzzo, F., Dal Santo, S., Amato, A., Anesi, A., Commisso, M., Herderich, M., Ceoldo, S., Avesani, L., Pezzotti, M., Battista Tornielli, G. Disclosing the molecular basis of the postharvest life of berry in different grapevine genotypes. Plant Physiol. DOI:10.1104/pp.16.00865; 2016.
1859 Longbottom, M. ASVO prepares for November Awards night following ‘one of the best conferences ever’. Wine Vitic. J. 31 (5): p. 10; 2016.
1860 Cordente, T., Solomon, M., Godden, P., Curtin, C., Johnson, D. A rose by any other name: novel wine yeast that impart floral aromas. Wine Vitic. J. 31 (5): 39-40; 2016.
1861 Dry, P. Fiano. Wine Vitic. J. 31 (5): p. 59; 2016.
1862 Holdstock, M. Ask the AWRI: Calcium and its predictable presence. Aust. N.Z. Grapegrower Winemaker (632): 68-69; 2016.
1863 Coulter, A., Cowey, G., Petrie, P., Essling, M., Holdstock, M., Stockley, C., Simos, C., Johnson, D. Vintage 2016 – observations from the AWRI helpdesk. Wine Vitic. J. 31 (4): 43-45; 2016.
1864 Wilkes, E. AWRI research: Honest wine. WBM (September/October): 32-34; 2016.
1865 Parker, M., Black, C., Pearson, W., Barker, A., Francis, L., Herderich, M. I Glicosidi contribuiscono al rilascio di aroma in bocca. OICCE Times 68 (17): 15-18; 2016.
1866 Geffroy, O., Siebert, T., Silvano, A., Herderich, M. Impact of winemaking techniques on classical enological parameters and Rotundone in red wine at the laboratory scale. Am. J. Enol. Vitic. doi: 10.5344/ajev.2016.16060; 2016.
1867 Dry, P. Kerner. Wine Vitic. J. 31 (4): p. 59; 2016.
1868 Essling, M. Ask the AWRI: Re-entry periods after vineyard sprays. Aust. N.Z. Grapegrower Winemaker (633): p. 54; 2016.
1869 Caravia, L., Collins, C., Petrie, P.R., Tyerman, S.D. Application of shade treatments during Shiraz berry ripening to reduce the impact of high temperature.
1870 Phogat, V., Skewes, M.A., McCarthy, M.G., Cox, J.W., Šimůnek, J., Petrie, P.R. Evaluation of crop coefficients, water productivity, and water balance components for wine grapes irrigated at different deficit levels by a sub-surface drip. Agr. Water Manag. 180 (Part A): 22-34; 2017.
1871 Stamatopoulos, P., Brohan, E., Prevost, C., Siebert, T.E., Herderich, M., Darriet, P. Influence of chirality of lactones on the perception of some typical fruity notes through perceptual interaction phenomena in Bordeaux dessert wines. J. Agric. Food Chem. 64 (43): 8160-8167; 2016.
1872 Varela, C. The impact of non-Saccharomyces yeasts in the production of alcoholic beverages. Appl. Microbiol. Biotechnol. doi: 10.1007/s00253-016-7941-6; 2016.
The AWRI acknowledges support from Australia’s grapegrowers and winemakers through their investment body, Wine Australia, with matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster in Adelaide, South Australia.