Step 1 of 3 33% ViticultureSelect any of these publications Varela, C., Borneman, A.R. Yeasts found in vineyards and wineries. Yeast 34(3): 111-128; 2017. Bonada, M., Petrie, P.R., Edwards, E.J., McCarthy, M.G. The impact of winter drought on vine growth and wine quality. Australian & New Zealand Grapegrower & Winemaker (644): 41-43; 2017. Petrie, P. Ask the AWRI: Measuring canopy size. Australian & New Zealand Grapegrower & Winemaker (625): 36-37; 2016. Matese, A., Di Gennaro, S.F. Technology in precision viticulture: a state of the art review. International Journal of Wine Research 7: 69–81; 2015. Timotheou, S. Changing the vineyard for climate change. Australian & New Zealand Grapegrower & Winemaker (600): 35–36; 2014. Diago, M.P., Tardaguila, J. A new robot for vineyard monitoring. Wine and Viticulture Journal 30(3): 38–42; 2015. Kicherer, A., Herzog, K., Töpfer, R. High-throughput phenotyping for trait detection in vineyards. Bio Web of Conferences: 38th World Congress of Vine and Wine (Part 1) 5(01018): 1–3; 2015. Petrie, P. Ask the AWRI: Unmanned aerial vehicles (drones) and viticulture. Australian & New Zealand Grapegrower & Winemaker (616): p. 47; 2015. McClen, B. Vineyard operations of the future - exciting developments on the horizon. Beames, K.S.; Robinson, E.M.C.; Godden, P.W.; Johnson, D.L. Proceedings of the 15th Australian Wine Industry Technical Conference : Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia: The Australian Wine Industry Technical Conference Inc. 163-166; 2014. Proffitt, T. Do unmanned aerial vehicles (drones) offer new opportunities to viticulture? Australian & New Zealand Grapegrower & Winemaker (615): 38–43; 2015. WinemakingSelect any of these publications Krstic, M.R., Johnson, D.L., Herderich, M.J. Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint. Australian Journal of Grape and Wine Research 21(S1): 537-553; 2015. Lopes, P., Silva, M., Saucier, C., Teissedre, P.-L., Glories, Y. Oxygen transmission through different closures into bottled wine. Wines and Vines 96(1a): 38–42; 2015. Varela, C., Dry, P.R., Kutyna, D.R., Francis, I.L., Henschke, P.A., Curtin, C.D., Chambers, P.J. Strategies for reducing alcohol concentration in wine. Australian Journal of Grape and Wine Research 21(S1): 670-679; 2015. Mayr, C.M., Parker, M., Baldock, G.A., Black, C.A., Pardon, K.H., Williamson, P.O., Herderich, M.J., Francis, I.L. Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines. Journal of Agricultural and Food Chemistry 62(11): 2327-2336; 2014. Krieger-Weber, S., Deleris-Bou, M., Dumont, A. Wine bacteria to control volatile phenols and Brettanomyces. Australian & New Zealand Grapegrower & Winemaker (612): 63–69; 2015. Scrimgeour, N., Godden, P. O2: how closures beat terroir. TONG (18): 20-27; 2014. Curtin, C., Borneman, A., Zeppel, R., Cordente, T., Kievit, R., Chambers, P., Herderich, M., Johnson, D. Staying a step ahead of ‘Brett”. Wine Viticulture Journal 29(5): 34, 36-37; 2014. Ristic, R., van der Hulst, L., Capone, D.L., Wilkinson, K.L. Impact of bottle aging on smoke tainted wines from different grape cultivars. Journal of Agricultural and Food Chemistry 65(20): 4146-4152; 2017. Coulter, A. Ask the AWRI: KHT deposits and cold stability. Australian & New Zealand Grapegrower & Winemaker (629): p. 76; 2016. Howard, C. Oxygen – another tool for the winemaker’s kit bag. Wine and Viticulture Journal 29(4): 16–21; 2014. 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