The Australian Wine Research Institute

• Achieving successful malolactic fermentation
• Avoiding spoilage from lactic acid bacteria
• Case study: consumer acceptance of smoke-affected wines
• Controlling Brettanomyces during winemaking
• Eucalyptus character in wine
• Flavour scalping by wine closures
• Grape smoke panel analysis results and sensory impact
• How to calculate wine energy values for wine exported to the European Union
• Introducing BevScan – a new tool for non-destructive wine analysis and classification
• Malolactic fermentation in red wine
• Malolactic fermentation in white and sparkling wines
• Managing Botrytis-infected fruit
• Managing powdery mildew in the winery
• Measuring grape colour, phenolics and tannins using different analytical methods
• Measuring tannins in grapes and red wine using the MCP (methyl cellulose precipitable) tannin assay
• Measuring total anthocyanins (colour) in red grape berries
• Measuring wine tannins using different analytical methods
• New calculator for conversion of dissolved oxygen (DO) to total package oxygen (TPO)
• Oxygen transmission rate
• Pepper flavour in wine
• Procedure for rescue slow or stuck fermentation
• Protein stability
• Reducing ethanol levels in wine
• Remediation of smoke-affected wine by dilution
• Sensory impact of smoke exposure
• Small-lot fermentation method
• Smoke taint – entry into grapes and vineyard risk factors
• Smoke taint – practical management options for grapegrowers and winemakers
• Smoke taint analysis
• Treating smoke-affected grape juice with activated carbon
• Treating smoke-affected wine with activated carbon
• Treating smoke-affected wine with nanofiltration
• Treating smoke-affected wine with glycosidase enzymes
• Treating smoke-affected wine with untoasted oak chips
• Understanding the possible impact of rubber transfer hoses on wine
• Using malolactic fermentation (MLF) to modulate wine style
• Vinegar production – inoculation of base wine with live acetic acid bacteria
• Ways to introduce oxygen into an active red ferment

Growth and development

• Bud dormancy and budburst
• Spring shoot growth
• Flowering and pollination
• Berry development – Up to veraison (Phase 1 and 2)
• Berry development – Ripening (Phase 3)
• Defining berry ripeness
• Grapevine recovery after fire
• Managing smoke-affected vineyards where fruit is not harvested for winemaking
• Objective measures of grape quality
• Managing waterlogged vineyards
• Restricted spring growth
• Site factors influencing berry ripening processes and rates of ripening
• Restricted Spring Growth syndrome

Irrigation

• How to start irrigating with less water
• An introduction to Regulated Deficit Irrigation
• Limitations of Regulated Deficit Irrigation
• Scheduling Regulated Deficit Irrigation
• Varietal responses to Regulated Deficit Irrigation

Nutrition

• Nitrogen fertilisation
• Phosphorus fertilisation
• Potassium fertilisation
• Trace elements
• Petiole analysis
• Soil acidification
• Liming

Pests and diseases

• Bacterial inflorescence rot
•  Botrytis
  • Introduction
  • Management
  • Monitoring
  • Symptoms
  • Managing botrytis infected fruit
• Botryosphaeria canker and bunch rot
• Crown gall in Australian vineyards
• Crown gall disease: risk factors and management
• Downy mildew
  • Characteristics
  • Management
  • Monitoring
  • Symptoms
• Eutypa dieback
• Grapevine Pinot Gris Virus
  • Grapevine Pinot Gris Virus
  • Detection of Grapevine Pinot Gris Virus in dormant canes
• Light brown apple moth (LBAM)
  • Characteristics
  • Management
  • Monitoring
• Mealybugs
  • Characteristics
  • Management
  • Monitoring
• Nematodes
  • Nematodes in Australian soil
  • Sampling method
• Phomopsis cane and leaf spot
• Powdery mildew
  • Characteristics
  • Management
  • Monitoring
  • Symptoms
• Scale
  • Scale – insect pests of vineyards
  • Scale – factors influencing their prevalence and control
• Viruses
  • Detection of Grapevine Pinot Gris Virus in dormant canes
  • Grapevine leafroll-associated virus 3
  • Grapevine red blotch virus
  • Grapevine yellow speckle disease
  • Virus testing

  Soil

  • Assessing soil health in a vineyard
  • What is soil health?
  • Vineyard management practices to improve soil health
  • Measuring the infiltration rate of water into soil using the ring infiltrometer method
  • Measuring organic carbon in soil
  • A method for examining grapevine root systems
  • Measuring soil salinity
  • Soil moisture monitoring
  • Measuring soil pH
  • Measuring soil porosity
  • Taking soil samples
  • Measuring soil strength
  • A method for assessing soil structure

  Spray application

  • Equipment adjustment and evaluation to maximise spray coverage
  • Managing chemical resistance
  • Calculating chemical rates for vines
  • Determining chemical rates for dilute and concentrated spraying
  • Determining dilute water volumes

  Weed management

  • Non-chemical weed control – Henschke Wines

  Presentations from NSW mulch workshop

  • Mulch in vineyards
  • Griffith grape marc mulch trial

• Climate change mitigation and the Emissions Reduction Fund
• Effects of climate change in the vineyard
• Frost management in vineyards
• Assessing damage after a frost event
• Grape sampling, processing and transport following vineyard smoke exposure
• Grazing sheep in vineyards – Cumulus Vineyards case study
• Improving refrigeration and heat transfer
• Improving winery energy efficiency – St Hallett case study
• Nitrous oxide management in viticulture fact sheet
• Managing grapevines after hail damage
• Managing greenhouse gas emissions in viticulture
• Minimising the impact of prescribed burns on wine-grape production
• Smoke taint analysis
• Smoke taint – entry into grapes and vineyard risk factors
• Smoke taint – practical management options for grapegrowers and winemakers
• Stubble burning – a possible source of smoke taint in grapes
• Understanding methane reducing tannins in enteric fermentation using grape marc as a model tannin source
• Using grape marc as a feed additive in livestock industries