The AWRI curates reference lists relating to oenology, viticulture, and environment and sustainability. Reference lists are updated on a regular basis. Click on a topic to browse the list of references and order articles from the AWRI Library. You can contact the library team at infoservices@awri.com.au.
Oenology
- Acidity and pH
- Active dry wine yeast (ADWY) rehydration
- Aeration of ferments
- Amber wine
- Bentonite alternatives
- Brettanomyces
- Calcium instability
- Carboxymethylcellulose
- Carbonic maceration
- Closures
- Cold soak
- Cold stabilisation
- Copper
- Copper instability
- Deacidification
- Enzyme addition
- Eucalyptol
- Extended post-fermentation maceration
- Fermentation temperature
- Fining agents
- Flavour compounds
- Flotation
- Gas adjustment
- Glycosides
- Grape solids
- Heat and cold stability
- Hyperoxidation
- Iron-induced instability
- Lees contact
- Malolactic fermentation
- Matter other than grapes (MOG)
- Microbiological instabilities
- Non-conventional yeast in fermentation
- Non-metallic crystalline instabilities
- Oenotannin addition
- Oxygen exposure during winemaking and packaging
- Pinking
- Reducing alcohol levels
- Saignee
- Skin contact
- Smoke taint
- Texture and in-mouth sensory properties
- Water addition
- Whole bunch fermentation
- Yeast assimilable nitrogen
- Yeast choice
Viticulture
- Bacterial inflorescence rot
- Biodiversity
- Botrytis
- Fire damaged grapevines
- Frost management
- Grafting and reworking
- Grapevine red blotch virus
- Heatwave management
- Limestone Coast literature review 2021
- Measures of quality from vineyard to winery
- Mothballing or resting vineyards
- Organic production
- Powdery mildew
- Precision viticulture
- Regenerative viticulture
- Smoke taint
- Soil health
- Varying grape solids in white wine fermentation
- Vineyard scales and mealybug
- Viruses
- Waterlogged vineyards
