AWRI Reports

AWRI Report articles are published in the Wine & Viticulture Journal and are reproduced with permission from the publisher, Winetitles.

2024

Scale insect and mealybug pests – applying new technologies to long-standing problems

Ward, C., Onetto, C., Borneman, A., Krstic, M. 2024. Scale insect and mealybug pests – applying new technologies to long-standing problems. Wine & Viticulture Journal 39(3): 44-45.

Abstract: Until recently, scale insects have not been considered a widespread problem in Australian vineyards. Knowledge about their biology and ecology in vineyards has, therefore, been somewhat limited. With the growing interest in these insects, AWRI researchers recently applied metagenomics to identify the species of scale and mealybug present in South Australian vineyards.

NOLO wine – laying the groundwork for big steps forward

Pearson, W., Krstic, M. 2024. NOLO wine – laying the groundwork for big steps forward. Wine & Viticulture Journal 39(2): 26-29.

Abstract: NOLO (no and low alcohol) beverages are a growing category with enormous potential worldwide; however, NOLO wines have not been taken up by consumers as quickly as NOLO beer and spirits. There is a perception in the market that NOLO wines lack some key sensory attributes compared to traditional wines. AWRI researchers investigated the sensory and chemical properties of existing products, as well as a range of production techniques and ingredients. By building our industry’s knowledge base, this work will support the development of Australian NOLO wines that satisfy consumer demands for more wine-like products.

Blending benefits from high-proline wines

Espinase Nandorfy, D., Likos, D., Lewin, S., Barter, S., Kassara, S., Wang, S., Kulcsar, A., Williamson, P., Bindon, K., Bekker, M., Gledhill, J., Siebert, T., Shellie, R.A., Keast, R., Francis, L., Krstic, M. 2024. Blending benefits from high-proline wines. Wine & Viticulture Journal 39(1): 33-35.

Abstract: The amino acid proline has recently been shown to enhance viscosity, sweetness and flavour in red wines, while suppressing bitterness and astringency. This finding suggested that high-proline wines might be useful blending options to address flavour deficiencies in other wines. To test this a structured blending experiment was conducted with the blends assessed for chemical and sensory characteristics, as well as consumer acceptance. Results showed that blending with high-proline wine improved sensory qualities and increased consumer liking.

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