Technical Review – Technical Notes

Technical Review 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 June 2017 – Technical Notes
Understanding differences among wine yeast strains in their ability to release ‘tropical’ thiols
Innovation – a matter of perspective

Technical Review 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 February 2017 – Technical Notes
Transforming Riverland food loss and industry wastes
Changes in metal concentrations in wines treated with different bentonites

Technical Review December 2016 – Technical Notes
Reusing grape marc for livestock feed

Technical Review 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 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 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 April 2016 – Technical Notes
Drinking wine and the risk of type 2 diabetes
Wine acids, not just tartaric

Technical Review February 2016 – Technical Notes
Quantifying the advancement and compression of vintage
Genomics in the study of microbial diversity, regionality and terroir

Technical Review December 2015 – Technical Notes
Defining ‘green’ flavour in Cabernet Sauvignon wines
Sugar free extract – an old measure being used in new markets

Technical Review 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 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 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 April 2015 – Technical Notes
Glycosides contribute to in-mouth flavour release
Manganese levels in wine – an update

Technical Review February 2015 – Technical Notes
Mapping the origins of high rotundone and pepper flavour in Shiraz
Tracking technical trends

Technical Review 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 October 2014 – Technical Notes
Improving refrigeration efficiency and reducing electricity use
Enhancing red wine complexity using novel yeast blends