Technical Review 270, January 2025 – Technical Notes
How much is too much? New data allows prediction of smoke characters in aged wines.
Technical Review 267, February 2024 – Technical Notes
Revisiting BevScan applications for the wine industry
Technical Review 266, November 2023 – Technical Notes
Typical values for fats, proteins and salt in Australian wine for nutritional labelling
Technical Review 264, June 2023 – Technical Notes
Understanding consumers’ perceptions of smoke-affected wines
Technical Review 263, April 2023 – Technical Notes
Update on the AWRI’s smoke ‘background levels database’
Technical Review 262, February 2023 – Technical Notes
Options for detecting Brettanomyces in wine
Technical Review 261, December 2022 – Technical Notes
Ensuring accurate analysis of ethanol in no- and low-alcohol wines
Technical Review 260, October 2022 – Technical Notes
First steps in understanding the formation and preservation of ‘struck flint’ aroma in wine
Technical Review 259, August 2022 – Technical Notes
Improving the accuracy of yield estimates
Technical Review 258, June 2022 – Technical Notes
The flavour hiding in different marc varieties
What happens when you aerate a wild Chardonnay ferment?
Technical Review 257, April 2022 – Technical Notes
Comparison of common methods for measuring alcohol in wine
From product to purpose: creating value from flavour glycosides
Technical Review 256, February 2022 – Technical Notes
Understanding the variability of different sampling/extraction techniques used in grape assessments at the winery
Technical Review 255, December 2021 – Technical Notes
Controlling undervine couch and kikuyu in vineyards without herbicides
Technical Review 254, October 2021 – Technical Notes
Style-based energy content categories in Australian wine
Understanding the variability of juice extraction methods for quality analysis
Technical Review 254, August 2021 – Technical Notes
Impact of wine components on energy label calculations
Technical Review 252, June 2021 – Technical Notes
Smoke taint decision-making: simple steps for reliable sensory testing
The effects of fermentation temperature on the composition of red wines
Technical Review 251, April 2021 – Technical Notes
How the identification of wine microorganisms has evolved within the AWRI Wine Microorganism Culture Collection
A preliminary study on the changes to dissolved CO2 in bottled white wine following pouring and during consumption – implications for winemakers
Technical Review 250, February 2021 – Technical Notes
Stop and smell the roses: novel yeast that impart ‘floral’ aromas in wine
Technical Review 249, December 2020 – Technical Notes
Understanding the effects of lees contact in white wine
Technical Review 248, October 2020 – Technical Notes
Summary of AWRI closure trials and other investigations into closure performance
Technical Review 247, August 2020 – Technical Notes
Sustainable Winegrowing Australia – how is the program supporting producers to improve and demonstrate their sustainability?
Technical Review 246, June 2020 – Technical Notes
There’s something about glutathione
Pre fermentation skin contact: how white wine composition and sensory characters are changed by leaving juice in contact with grape skins and seeds prior to fermentation
Technical Review 245, April 2020 – Technical Notes
How good is the grape and wine community at identifying wine taints and faults?
Technical Review 244, February 2020 – Technical Notes
Grapevine Virus A and Shiraz Disease – What do Australian growers need to know?
Technical Review 243, December 2019 – Technical Notes
Removing metals from wine using PVI/PVP
Do varietal thiols matter in red wine?
Technical Review 242, October 2019 – Technical Notes
Effect of juice heating on the sensory profile of wines
Technical Review 241, August 2019 – Technical Notes
Case study: development of Saccharomyces cerevisiae × Saccharomyces mikatae wine yeast hybrids and their potential to deliver alternative wine styles
Technical Review 240, June 2019 – Technical Notes
Boosting floral aroma of wine with aromaless grape marc extracts
Sooty mould trial update – sensory testing after two years
Technical Review 239, April 2019 – Technical Notes
Saignée – do the benefits outweigh the costs?
Technical Review 238, February 2019 – Technical Notes
Exploring the effects of extended post-fermentation maceration
Sustainability snapshot
Technical Review 237, December 2018 – Technical Notes
Analysing spray diaries to understand powdery mildew control in Australian viticulture
Further understanding of bentonite’s impact on metals in wine
Technical Review 236, October 2018 – Technical Notes
Yeast strain selection – an easy and effective way to drive wine style in Grenache
A snapshot of SO2 concentrations in Australian wines
Technical Review 235, August 2018 – Technical Notes
Energy audit case study – progressive winery goes even further
A new heat test for more accurate prediction of bentonite additions to avoid protein haze
Technical Review 234, June 2018 – Technical Notes
Smoke taint: analysis and interpretation
Spotlight on whole-bunch fermentation
Technical Review 233, April 2018 – Technical Notes
Metals in Australian wine
Seeing through the crystal ball: predicting the chemistry of ageing wine
Technical Review 232, February 2018 – Technical Notes
How much do potential precursor compounds contribute to ‘reductive’ aromas in wines post-bottling?
Technical Review 231, December 2017 – Technical Notes
A new validated method for the determination of free and total sulfur dioxide using a discrete analyser
The AWRI Wine Microorganism Culture Collection
Technical Review 230, October 2017 – Technical Notes
Tooth care for wine tasters and wine judges
Smoke taint remediation – R&D update
Technical Review 229, August 2017 – Technical Notes
Trees and vines: can different types of local vegetation contribute to wine flavour?
Learning about ferments from big data
Technical Review 228, June 2017 – Technical Notes
Understanding differences among wine yeast strains in their ability to release ‘tropical’ thiols
Innovation – a matter of perspective
Technical Review 227, April 2017 – Technical Notes
Addressing knowledge gaps in smoke taint – the AWRI’s new collaborative Rural R&D for Profit project
Making water additions to high sugar must
Technical Review 226, February 2017 – Technical Notes
Transforming Riverland food loss and industry wastes
Changes in metal concentrations in wines treated with different bentonites
Technical Review 225, December 2016 – Technical Notes
Reusing grape marc for livestock feed
Technical Review 224, October 2016 – Technical Notes
The effects of elevated storage temperature on wine composition
Aspects of wine labelling regulations – health-related claims, geographical indications and traditional expressions
Technical Review 223, August 2016 – Technical Notes
Complexity, texture and flavour … or green, hard and herbal? Incorporation of stems and leaves in cool climate Shiraz fermentation
Measuring sugars in wine
Technical Review 222, June 2016 – Technical Notes
Impacts of winemaking practices on tannin in red wines
‘Tropical’ thiols are important contributors to the flavour of Chardonnay wines
Technical Review 221, April 2016 – Technical Notes
Drinking wine and the risk of type 2 diabetes
Wine acids, not just tartaric
Technical Review 220, February 2016 – Technical Notes
Quantifying the advancement and compression of vintage
Genomics in the study of microbial diversity, regionality and terroir
Technical Review 219, December 2015 – Technical Notes
Defining ‘green’ flavour in Cabernet Sauvignon wines
Sugar free extract – an old measure being used in new markets
Technical Review 218, October 2015 – Technical Notes
Wines heat stabilised with Aspergillopepsin enzymes are now accepted by major export markets
MLF co-inoculation – how it might help with white wine
Technical Review 217, August 2015 – Technical Notes
Understanding the adoption of innovations by Australian grapegrowers and winemakers
Assessment of relationships between grape chemical composition and grape allocation grade for Cabernet Sauvignon
Technical Review 216, June 2015 – Technical Notes
Adverse reactions to wine – which compounds are responsible?
The influence of yeast strain on Shiraz wine composition and sensory properties
Technical Review 215, April 2015 – Technical Notes
Glycosides contribute to in-mouth flavour release
Manganese levels in wine – an update
Technical Review 214, February 2015 – Technical Notes
Mapping the origins of high rotundone and pepper flavour in Shiraz
Tracking technical trends
Technical Review 213, December 2014 – Technical Notes
Introducing and measuring oxygen during active ferments
Understanding the composition of grape marc and its potential as a livestock feed supplement
Technical Review 212, October 2014 – Technical Notes
Improving refrigeration efficiency and reducing electricity use
Enhancing red wine complexity using novel yeast blends