The Australian Wine Research Institute

The Australian Wine Research Institute Blog

Agrochemical update June 2020 – New ‘Dog Book’ available

23 June 2020 >

The 2020/21 edition of Agrochemicals registered for use in Australian viticulture (the ‘Dog book’) is now available. The updated ‘Dog book’ can be viewed via the online pdf. A hard copy has recently been distributed to levy payers by mail and will also be included with the next issue of Australian & New Zealand Grapegrower & Winemaker.

To continue to receive a hard copy of the ‘Dog book’ in the mail each year, please provide your contact details to the AWRI at http://www.awri.com.au/dog-book or scan this QR Code:

This agrochemical update summarises the major changes in the 2020/21 ‘Dog book’ compared with the previous version.

New active constituents

The Australian Pesticides and Veterinary Medicines Authority (APVMA) has recently approved the use of the following active constituents in wine-grape production.

ACETAMIPRID AND PYRIPROXYFEN

APVMA 80807

‘Trivor’ is an Adama Australia Pty Ltd product registered for control of grapevine scale, light brown apple moth and long tailed mealybug in grapevines. It is an activity group 4A + 7C insecticide.

Recommended restriction on use (withholding period) for grapes destined for export wine: Use no later than E-L 19, about 16 leaves separated; beginning of flowering (first flower caps loosening). Limit the use of ‘Trivor’ to one application per season.

GLYPHOSATE: POTASSIUM, MONOMETHYLAMINE, MONO-AMMONIUM SALT

APVMA 86761

‘Crucial’ is a Nufarm Australia Pty Ltd product, registered for control of a range of weed species in vineyards. It is a group M herbicide.

Recommended restriction on use (withholding period) for grapes destined for export wine: Contact your winery prior to any herbicide application within 30 days of harvest.

MEFENTRIFLUCONAZOLE

APVMA 84344

‘Belanty’ is a BASF Australia Ltd product, registered for control of powdery mildew in grapevines. It is an activity group 3 fungicide.

Resistance management: Apply no more than two consecutive sprays of Group 3 fungicides per season, and no more than three in total per season. Use a fungicide of a different mode of action should further applications be required.

Recommended restriction on use (withholding period) for grapes destined for export wine: Use no later than E-L 31, berries pea-size (not > 7 mm diameter).

POTASSIUM BICARBONATE AND POTASSIUM SILICATE

APVMA 83204

‘EcoCarb Plus’ is an Organic Crop Protectants Pty Ltd product registered for control of powdery mildew and suppression of downy mildew in grapevines. It is an activity group M2 fungicide.

Recommended restriction on use (withholding period) for grapes destined for export wine: Use no later than 7 days before harvest.

Active constituent removed

The following active constituent has been removed from the ‘Dog book’ because it is no longer registered for use on grapes.

METHIDATION

Activity group 1B insecticide, registered for a range of insect pests.

Changes to withholding period (WHP) recommendations for export wine

The restriction on use for products containing mancozeb is now ‘Use no later than E-L 31, berries pea-size (not > 7 mm diameter)’.

Limits applied to number of sprays for some fungicides

GROUP M3: MANCOZEB, METIRAM, PROPINEB, THIRAM, ZINEB and ZIRAM

The recommended number of sprays of Group M3 fungicides is now limited to no more than three sprays per season. The fungal targets for the M3 fungicides include black spot, downy mildew and phomopsis cane and leaf spot.

Note that the limit of three sprays per season includes when Group M3 fungicides are co-formulated with other active constituents such as metalaxyl (-M).

CHLOROTHALONIL

The number of sprays of products containing chlorothalonil is now limited to no more than three sprays per season. The fungal targets for chlorothalonil are black spot, botrytis bunch rot and downy mildew.

CYPRODINIL

The number of sprays of products containing cyprodinil is limited to no more than one spray per season. The fungal target for cyprodinil is botrytis bunch rot.

Chemical resistance management strategies

CropLife Australia resistance management strategies and resistance information specific to botrytis bunch rot, downy mildew and powdery mildew are provided on pages 15 to 18.

Actin disruptors (aryl-phenyl-ketone) are now classed as Group 50, formally Group U8. The Group 50 fungicides are metrafenone (Vivando) and pyriofenone (Kusabi).

Correction

The maximum number of sprays per season of Group 3 and Group 5 fungicides is two. The table on page 18 of the ‘Dog book’ incorrectly states three.

Table of registered products

Products/active constituents that are underlined in the tables of registered products (pages 20 – 26), are those that are restricted for use by some wineries/grape buyers. It is recommended that prior to the use of any underlined product, growers should contact their winery or grape purchaser.

For more information or to request a copy of the new ‘Dog book’, please contact Marcel Essling on 08 8313 6600 or email helpdesk@awri.com.au.

This information is provided to inform the Australian grape and wine sector and should not be interpreted as an endorsement of any product.

eNews – June 2020

15 June 2020 >

COVID-19 update

New pruning resources and videos

Smoke research in progress

Sustainable Winegrowing Australia– update on trust mark and research projects

AWRI research on show at upcoming ASVO seminar

Register now for future AWACs

17th AWITC proceedings

Order the latest AWRI staff publications online

Acknowledgements

COVID-19 response

Since the last issue of eNews, the AWRI, like all Australian businesses, has made major adjustments to its work practices to help minimise the spread of COVID-19. Where possible, AWRI staff have been working from home, with laboratory-based and other essential staff remaining at the AWRI’s premises. Vintage 2020 experiments have been successfully completed and services to industry have been maintained. With the easing of restrictions in South Australia, increasing numbers of staff are now returning to the AWRI and steps are in place to ensure appropriate hygiene and social distancing practices. The AWRI’s COVID-19 webpage provides a collection of resources specific to grapegrowers and winemakers, including guidelines for pruning and information on winery sanitation. Please contact helpdesk@awri.com.au if you need further information.

New pruning resources and videos
Given the current COVID-19-related travel restrictions, this year’s pruning workforce and in-vineyard practices are likely to be quite different from previous years. To support vineyard businesses working under social distancing requirements and with less experienced pruners, the AWRI has developed a range of new pruning resources:

For more information, please contact the AWRI helpdesk on 08 8 313 6600 or helpdesk@awri.com.au.

Smoke research in progress

During the 2019/20 bushfire season the AWRI established two trials with industry partners in the Hunter Valley and Adelaide Hills to better understand the impact of pre-veraison smoke exposure on green pea-size grapes, and the associated smoke taint risk to wine. In the Hunter Valley, Chardonnay and Shiraz grapes were sampled from four vineyards bi-weekly from mid-November to harvest. In the Adelaide Hills, grapes from 24 vineyards (with different levels of smoke exposure) across three varieties (Chardonnay, Shiraz and Pinot Noir) were sampled from pre-veraison (approximately four weeks after the Cudlee Creek fire) to harvest in March. These experiments complement each other as the smoke exposure in the Adelaide Hills vineyards was limited to a single and relatively short smoke event in December 2019, while the Hunter Valley vineyards endured ongoing smoke exposure over four months from a number of surrounding fires.

Analysis of established smoke markers and taint compounds is currently being finalised to address the following key knowledge gaps about smoke taint:

  1. Does significant early-season smoke exposure of pea-size green berries (E-L stages 29-31) lead to phenolic glycosides in grapes at harvest and smoke taint risk in wine?
  2. How early can smoke exposure markers be detected in grapes prior to harvest?
  3. Is the concentration of phenolic glycosides ‘diluted out’ during ripening by berry development and growth?

The first results from these projects will be presented on 30 June 2020 at the upcoming ASVO seminar ‘Winning the long game’. Experimental winemaking from the Adelaide Hills trial has been completed and wine sensory and chemical composition will be studied as part of a new Wine Australia project that has attracted significant co-investment from the South Australian Government through PIRSA.

Sustainable Winegrowing Australia – update on trust mark and research projects
The Sustainable Winegrowing Australia trust mark has been finalised in consultation with Australian Grape & Wine, Wine Australia and the Sustainability Advisory Committee. The trademarking process has commenced, and the trust mark should be available for use by Certified Members in July. Supporting the launch of the trust mark are updates to the certification standard (the Australian Wine Industry Standard for Sustainable Practice), which are due to be finalised in June. The rules for use of the trust mark and the Sustainable Winegrowing Australia online platform are currently being updated and Certified Members of the program will receive more details about these in the coming weeks. There will also be a webinar providing updates on the program and the use of the trust mark. To receive information about upcoming AWRI webinars, please sign up here. To register interest in certification training for a vineyard or winery business, please complete the expression of interest form here.

Two research projects that support Sustainable Winegrowing Australia are also nearing completion or have recently been completed. Dr Mardi Longbottom recently gave a presentation on ‘Valuing nature in viticulture’ at the Food Agility symposium in Sydney. A collaborative project with the Food Agility CRC supported the incorporation of economic metrics into Sustainable Winegrowing Australia in 2019. Modelling of the data collected is being used to investigate a sustainability index and to apply artificial intelligence to assess the value of models to predict ‘sustainable’ vineyards. Three grower case studies developed through the project will be available online shortly. A project that is mapping data collected by Sustainable Winegrowing Australia against the United Nations Sustainable Development Goals recently concluded. This project has enabled international benchmarking of the program and identification of both strengths and opportunities for future improvement. For more information about Sustainable Winegrowing Australia, visit sustainablewinegrowing.com.au.

AWRI research on show at upcoming ASVO seminar

A number of AWRI staff are involved in the upcoming ASVO seminar ‘Winning the long game’, which is being presented in partnership with Wine Communicators Australia. Senior Viticulturist Mardi Longbottom is chair of the overall seminar program as well as a session on mitigating climate change, which also features a presentation from Eric Wilkes. AWRI Managing Director Mark Krstic is chairing a session on fire and smoke, which includes presentations from Markus Herderich and Julie Culbert on the latest AWRI smoke research. The seminar is being delivered online, with sessions scheduled from 29 June to 1 July.

Other talks of interest to those following the progress of Sustainable Winegrowing Australia include certified member, Shannon Sutherland of Rymill Coonawarra discussing steps taken to reduce energy usage, Jennifer Lynch from McLaren Vale Grape Wine & Tourism Association discussing how the McLaren Vale region has successfully used its sustainability credentials in marketing the region and James Bentley from NAB, who partnered with the AWRI in the recent Food Agility, ‘Valuing nature in viticulture’ project. For more information about the seminar, visit the ASVO website.

Register now for future AWACs
Expressions of interest are open for the next Advanced Wine Assessment Course (AWAC), likely to be held in late November or early December 2020. The AWAC is an amazing educational opportunity for wine professionals to test their palates and build their wine assessment skills while discovering more about the key elements of wine show judging. Participants taste an extensive range of Australian and international wines, while learning from highly respected wine show judges. If you would like to attend a future course, please complete the online application here and you will automatically be entered into the ballot for all upcoming AWACs. For more information about the course, please visit the AWAC page on the AWRI website or contact the events team on events@awri.com.au.

17th AWITC proceedings

If you haven’t downloaded them yet, don’t forget that the proceedings of last year’s 17th Australian Wine Industry Technical Conference are available online. As well as the proceedings papers, there are links to the conference webcasts and all the poster pdfs. This is a fantastic resource both for those who attended the conference and those who weren’t able to be there. Contact info@awitc.com.au for further information or assistance.

Order the latest AWRI staff publications online

Accessing the latest AWRI publications is easy. Visit the AWRI Publications web page to:

  • View the 10 most recent AWRI staff publications and order the articles online from the AWRI Library
  • Search the staff publications database
  • Read the full-text of ‘Technical Notes’ from Technical Review (PDF format)
  • Read the full-text of ‘AWRI reports’ and ‘Vineyards of the world columns’ published in Wine & Viticulture Journal (PDF format)
  • Read the full text of ‘Ask the AWRI columns’ published in Australian & New Zealand Grapegrower & Winemaker

The AWRI’s most recent publications are listed below.

2139 Gawel, R., Schulkin, A., Smith, P.A., Espinase, D., McRae, J.M. Effect of dissolved carbon dioxide on the sensory properties of still white and red wines. Aust. J. Grape Wine Res. 26(2): 172-179; 2020.

2140 Coulter, A. Ask the AWRI: Discrepancies in analytical results for volatile acidity. Aust. N.Z. Grapegrower Winemaker (674): p. 64; 2020.

2141 Roach, M.J., Borneman, A.R. New genome assemblies reveal patterns of domestication and adaption across Brettanomyces (Dekkera) species. BMC Genomics 21: 194; 2020.

2142 Mosinska, M., Stepińska, N., Maniukiewicz, W., Rogowski, J., Mierczynska-Vasilev, A., Vasilev, K., Szynkowska, M.I., Mierczynski, P. Hydrogen production on Cu-Ni catalysts via the oxy-steam reforming of methanol. Catalysts 10: 273; 2020.

2143 Verdonk, N., Ristic, R., Culbert, J., Pearce, K., Wilkinson, K. Understanding the Australian wine consumers’ preferences for different sparkling wine styles. Beverages 6: 14; 2020.

2144 Kontoudakis, N., Smith, M., Smith, P.A., Wilkes, E.N., Clark, A.C. The colorimetric determination of copper in wine: total copper. Aust. J. Grape Wine Res. 26(2): 121-129; 2020.

2145 Teng, B., Petrie, P., Smith, P.A., Bindon, K.A. Comparison of water addition and early-harvest strategies to decrease alcohol concentration in Vitis vinifera cv. Shiraz wine: impact on wine phenolics, tannin composition and colour properties. Aust. J. Grape Wine Res. 26(2): 158-171; 2020.

2146 Longbottom, M. Ask the AWRI: Promoting grapevine recovery after fire damage. Aust. N.Z. Grapegrower Winemaker (675): 66-67; 2020.

2147 Scrimgeour, N., Almond, T., Wilkes, E. Is KPA the magic bullet for tartrate instability in wines? Aust. N.Z. Grapegrower Winemaker (675): 68-70; 2020.

2148 Petrie, P.R., Jiang, W., Bindon, K.A., Sadras, V.O. When do grapes stop accumulating sugar? Beames, K.S., Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 17th Australian Wine Industry Technical Conference: Adelaide, South Australia, 21–24 July 2019. Urrbrae, S.A.; The Australian Wine Industry Technical Conference Inc.: 37–39; 2020.

2149 Culbert, J.A., Jiang, W., Krstic, M.P., Herderich, M.J. Evaluating activated carbons for removal of phenols and their glycosides from smoke-affected juice and wine. Beames, K.S., Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 17th Australian Wine Industry Technical Conference: Adelaide, South Australia, 21–24 July 2019. Urrbrae, S.A.; The Australian Wine Industry Technical Conference Inc.: 45–48; 2020.

2150 Bartel, C.E., Borneman, A.R., Curtin, C.D., Varela, C.A. Is Brettanomyces bruxellensis becoming more SO2 tolerant in industry? Beames, K.S., Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 17th Australian Wine Industry Technical Conference: Adelaide, South Australia, 21–24 July 2019. Urrbrae, S.A.; The Australian Wine Industry Technical Conference Inc.: 50–51; 2020.

2151 Sawyer, S., Longo, R., Solomon, M. Nicoletti, L. Westmore, H., Merry, A., Gnoinski, G., Ylia, A., Dambergs, R., Kerslake, F. Is it age or the autolysis? Pulling apart where sparkling wine character comes from. Beames, K.S., Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 17th Australian Wine Industry Technical Conference: Adelaide, South Australia, 21–24 July 2019. Urrbrae, S.A.; The Australian Wine Industry Technical Conference Inc.: 52–55; 2020.

2152 Pearson, W., Schmidtke, L., Francis, L., Li, S., Blackman, J., Carr, T. Understanding the role of regionality in Shiraz – sensory and chemical profiles of Shiraz wines from six different regions. Beames, K.S., Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 17th Australian Wine Industry Technical Conference: Adelaide, South Australia, 21–24 July 2019. Urrbrae, S.A.; The Australian Wine Industry Technical Conference Inc.: 75–77; 2020.

2153 Day, M.P., Capone, D.L., Kassara, S., Bilogrevic, E.O., Espinase Nandorfy, D., Watson, F.T., Francis, I.L., Bindon, K.A. Whole bunch fermentation of Shiraz and Pinot Noir: influence on ‘green’ characters and astringency. Beames, K.S., Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 17th Australian Wine Industry Technical Conference: Adelaide, South Australia, 21–24 July 2019. Urrbrae, S.A.; The Australian Wine Industry Technical Conference Inc.: 94–96; 2020.

2154 Bekker, M.Z., Espinase Nandorfy, D., Kulcsar, A.C., Faucon, A., Smith, P.A. Remediating ‘reductive’ characters in wine. Beames, K.S., Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 17th Australian Wine Industry Technical Conference: Adelaide, South Australia, 21–24 July 2019. Urrbrae, S.A.; The Australian Wine Industry Technical Conference Inc.: 97–99; 2020.

2155 Roach, M.J., Johnson, D.L., Bohlmann, J., van Vuuren, H.J.J., Jones, S.J.M., Pretorius, I.S., Schmidt, S.A., Borneman, A.R. Population sequencing reveals clonal diversity and ancestral inbreeding in the grapevine cultivar Chardonnay. Beames, K.S., Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 17th Australian Wine Industry Technical Conference: Adelaide, South Australia, 21–24 July 2019. Urrbrae, S.A.; The Australian Wine Industry Technical Conference Inc.: 111–114; 2020.

2156 Nordestgaard, S., Wilkes, E.N. Inspirations from the past and opportunities for the future. Beames, K.S., Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 17th Australian Wine Industry Technical Conference: Adelaide, South Australia, 21–24 July 2019. Urrbrae, S.A.; The Australian Wine Industry Technical Conference Inc.: 115–124; 2020.

2157 McRae, J.M. New techniques and technologies for wine protein stabilisation. Beames, K.S., Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 17th Australian Wine Industry Technical Conference: Adelaide, South Australia, 21–24 July 2019. Urrbrae, S.A.; The Australian Wine Industry Technical Conference Inc.: 125–126; 2020.

2158 Bindon, K.A., Teng, B., Smith, P.A., Espinase Nandorfy, D., Solomon, M., Petrie, P.R. Winemaking with high Baume juice: optimising fermentation and extraction. Beames, K.S., Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 17th Australian Wine Industry Technical Conference: Adelaide, South Australia, 21–24 July 2019. Urrbrae, S.A.; The Australian Wine Industry Technical Conference Inc.: 131–133; 2020.

2159 Delgado, L., Parker, M., Fisk, I., Paradisi, F. Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices. Food Chem. 323: 126825; 2020.

2160 Scrimgeour, N., Hirlam, K., Bey, L., Wilkes, E. Extending the shelf life of canned wines. Aust. N.Z. Grapegrower Winemaker (674): 68-70; 2020.

2161 Carew, A.L., Kerslake, F.L., Bindon, K.A., Smith, P.A., Close, D.C., Dambergs, R.G. Viticultural and controlled phenolic release treatments affect phenolic concentration and tannin composition in Pinot noir wine. Am. J. Enol. Vitic. doi:10.5344/ajev.2020.19003: 1-29; 2020.

Acknowledgements

The AWRI acknowledges support from Australia’s grapegrowers and winemakers through their investment body, Wine Australia, with matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster in Adelaide, South Australia.

Technical Review June 2020 issue available online

4 June 2020 >

The June 2020 issue of Technical Review is now available online. Articles and abstracts can be viewed individually, or the full issue can be downloaded. The online format of Technical Review allows you to browse the list of the latest articles on grape and wine production by keyword, view article summaries and order journal articles from the AWRI Library.

For copyright reasons, access to abstracts is available only to Australian winemakers and grapegrowers who pay the Wine Grapes or Grape Research levies. The technical notes authored by the AWRI are, however, freely available. If you have forgotten your password for the AWRI website, please use the forgotten password link to reset your password.

Below is a snapshot of what's in this issue:

AWRI Technical Notes
AWRI publications
  • Extending the shelf life of canned wines
  • Winemaking with high Baume juice: optimising fermentation and extraction
  • New techniques and technologies for wine protein stabilisation
  • Whole bunch fermentation of Shiraz and Pinot Noir: influence on ‘green’ characters and astringency
  • Is Brettanomyces bruxellensis becoming more SO2 tolerant in industry?
  • Evaluating activated carbons for removal of phenols and their glycosides from smoke-affected juice and wine
  • Ask the AWRI: promoting grapevine recovery after fire damage
  • Comparison of water addition and early-harvest strategies to decrease alcohol concentration in Vitis vinifera cv. Shiraz wine: impact on wine phenolics, tannin composition and colour properties
Current literature – oenology
  • Membrane contactors for managing dissolved oxygen and carbon dioxide in wine
  • The whiff of wine yeast innovation: strategies for enhancing aroma production by yeast during wine fermentation
  • Management of malolactic fermentation to enhance red wine colour
  • Cellar temperature affects Brettanomyces bruxellensis population and volatile phenols production in aging Bordeaux wines
  • Press fractioning of grape juice: a first step to manage potential atypical aging development during winemaking
  • Review of closure technologies and oxygen management
  • Treated winery wastewater becomes a valuable resource in the vineyard
  • Does blind tasting work? Another look
Current literature – viticulture
  • California’s dry future: how will California’s growing regions adapt to drier conditions?
  • Development and evaluation of a vineyard-based strategy to mitigate smoke-taint in wine grapes
  • Delaying ripeness two months: new vineyard management technique: forcing bursting of new buds
  • Managing fire affected vineyards
  • Transforming Tempranillo
  • Alvarinho vs Albarino
  • Research sheds new light on petiole tissue sampling

Agrochemical update – May 2020

22 May 2020 >

New restrictions on the number of Group M3 and Group M5 fungicide sprays

Changes to the recommendations for Group M3 and Group M5 fungicides will appear in the 2020/2021 ‘Dog book’.

The recommended number of sprays of Group M3 fungicides is now limited to no more than three sprays per season.

The Group M3 fungicides are known collectively as dithiocarbamates. The dithiocarbamate active constituents registered for use in wine-grape production are mancozeb, metiram, propineb, thiram, zineb and ziram. The fungal targets for these active constituents include black spot, downy mildew and phomopsis cane and leaf spot.

Note that the limit of three sprays per season includes when Group M3 fungicides are co-formulated with other active constituents such as metalaxyl (-M).

A change has also been made to the restriction on use for mancozeb which is ‘Use no later than E-L 31, berries pea-size (not > 7 mm diameter)’.

The number of sprays of Group M5 fungicides is also now limited to no more than three sprays per season. Chlorothalonil is the only Group M5 fungicide. The fungal targets for chlorothalonil are black spot, botrytis bunch rot and downy mildew.

For more information please contact Marcel Essling on 08 8313 6600 or email helpdesk@awri.com.au.

This information is provided to inform the Australian grape and wine sector and should not be interpreted as an endorsement of any product.

COVID-19 health and safety guidelines for vineyard workers

>

The following guidelines have been developed in conjunction with Australian Grape & Wine to protect workers undertaking pruning and other vineyard activities from the risk of exposure to COVID-19.

COVID-19 is a highly infectious disease. Spread of the virus that causes COVID-19 is mostly via respiratory droplets produced when an infected person coughs or sneezes. Transmission is also possible through contact with contaminated surfaces. As such, high levels of personal hygiene, physical distancing and cleanliness of shared facilities are fundamental in minimising the risk of the virus spreading.

All businesses engaging workers have a legal obligation to ensure the health and safety of their workers and others at the workplace and must follow the advice from the Department of Health and the relevant state and territory governments. Each workplace must comply with public health directions and physical distancing. It is recommended that all activity in the vineyard is documented including visitors, hygiene protocols and any illnesses or symptoms reported by employees.

Before pruning starts, all workers, including contractors, must be informed of their health and safety responsibilities. When engaging contractors, it is best practice to formalise the roles and responsibilities of the workers using a contractor induction agreement before work commences.

Worker health
Any person who has been diagnosed with COVID-19, or been in direct contact with anyone who has been diagnosed with COVID-19, should not report to work. Anyone experiencing symptoms including: high temperature, sore throat, fever or cough, must not present for work and it is recommended that they seek medical advice.

Personal hygiene
All workers should be encouraged to maintain a high level of personal hygiene, which can be encouraged using appropriate signage and the provision of washing facilities, soap and hand sanitiser.

Physical distancing
Transportation
Transport in cars should be restricted to one passenger per vehicle unless the passengers reside in the same household. Seating in buses or minivans should be restricted to maintain a 1.5 m spacing.

In the vineyard
Outdoor activities such as pruning pose a low risk of spreading COVID-19 if workers practice physical distancing. Physical distancing is a key control measure; a minimum 1.5 m buffer should be maintained between people in the vineyard at all times.
Strategies to achieve this might include:

  • Consider alternatives to ‘group training’. This may include pre-pruning demonstration panels which can be used as a reference by pruners and supervisors or the distribution of printed instructions or demonstration videos.
  • Space pruners at least 1.5 m apart.
  • If possible, schedule the timing of breaks to limit the number of workers congregating in shared indoor areas and encourage workers to use alternative areas during breaks.

Sharing tools and equipment
The risk of spreading COVID-19 increases when tools and equipment, including vehicles, are shared. Identify which equipment is usually shared by the pruning gang and look for strategies to either completely avoid or minimise sharing. For example, if heavy loppers are required, it might be feasible to nominate a single person the task of making all ‘big cuts’ so that the loppers are not passed from person to person. If equipment needs to be shared, ensure that disinfectant is readily available to wipe down those tools and that staff know to clean them before and after each new use. All ‘high touch’ surfaces (e.g. door handles, handrails, steering wheels and gearsticks) should be disinfected between users. If feasible, the use of tractors should be limited to one person to minimise risk.

Sanitation options for tools and equipment
Recommended cleaning processes and products are outlined in the Australian Grape and Wine Cleaning and Disinfection Guidelines.

  • Maintain a clean workplace
  • Shared areas such as toilets and lunchrooms are high-risk zones for virus spread. Maintain a safe work environment in these areas by:
  • Cleaning toilets, shared indoor spaces and high traffic areas at least daily using surface steriliser.
  • Maintaining a cleaning schedule for shared areas and recording the time and name of the person responsible for cleaning.
  • If lunchroom facilities are provided, requesting that employees bring their own cups and cutlery rather than providing communal supplies.
  • Providing plenty of water, soap, hand towel, rubbish bins and/or hand sanitiser for maintaining personal hygiene.
  • Modifying the layout of shared areas to allow for the maintenance of physical distancing.
  • Using COVID-19 specific signage to highlight the risks and actions required to stop the spread of the virus. Signage can be accessed from SafeWork Australia.

Disclaimer
The information provided has been collated from a number of sources and represents current best practice guidelines. It should not be interpreted as health advice. In the event of a COVID-19 infection, businesses need to cooperate with relevant government health departments.

Contact the AWRI helpdesk on 08 8313 6600 or helpdesk@awri.com.au for assistance with specific technical queries.

Five webinars to assist growers with vineyards recovering from fire damage

20 April 2020 >

 
Registration is now open for a series of five webinars across five weeks designed to assist growers who are dealing with fire-damaged vineyards.

See the full program here.

Starting on Thursday, 23 April, Colin Hinze from Rural Directions will discuss methods for assessing and mapping vine damage in fire-affected vineyards. In week two, Assoc. Prof. Cassandra Collins from the University of Adelaide will take a look at using bud dissection to help make pruning decisions. In week three, Nick Dry from Foundation Viticulture will dive into all the key considerations when purchasing grapevine planting material. And weeks four and five will see Dr Richard Hamilton of Hamilton Viticulture outline key principles for winter pruning and training fire-damaged vines and replants.

These sessions form part of the Vineyard Mapping and Assessment project that was created in response to the Cudlee Creek and Kangaroo Island bushfires. The project has been led by Wine Grape Council of South Australia with support from Primary Industries and Regions SA. This project was funded by the South Australian Wine Industry Development Scheme and approved by the Minister for Primary Industries and Regional Development, Tim Whetstone.

The project has been supported by:

  • The Australian Wine Research Institute (AWRI)
  • South Australian Research and Development Institute (SARDI)
  • Vinehealth Australia
  • University of Adelaide
  • Adelaide Hills Wine Region
  • Rural Directions

The five webinars for the program are:

23 April 2020: Rapid visual assessment and mapping of fire-damaged vineyards – Colin Hinze (Rural Directions)

30 April 2020: Using bud dissection as a tool to evaluate the impacts of fire on grapevines and inform pruning decisions – Assoc. Prof. Cassandra Collins (University of Adelaide)

7 May 2020: What should you consider when purchasing grapevine planting material? – Nick Dry (Foundation Viticulture)

14 May 2020: Principles for re-establishing fire damaged vineyards: winter pruning and preparation  – Dr Richard Hamilton (Hamilton Viticulture)

21 May 2020: Principles for re-establishing fire damaged vineyards: training fire-damaged vines and replants  – Dr Richard Hamilton (Hamilton Viticulture)

Each webinar will include a presentation and an opportunity for audience members to ask questions. Sessions are held on Thursdays at 11:30 am in SA, 12 noon in the eastern states and 10 am in WA.

System requirements

You will need a computer or mobile device with an internet connection. Audio is connected over the internet using your computer or mobile device’s speakers (Voice over Internet Protocol – VOIP). Participants joining a webinar via a mobile device will need to download a free app available from iTunes or Google Play.

If you’ve missed a previous AWRI webinar, you can watch online via the AWRI’s YouTube channel.

For further information on AWRI webinars, please contact the AWRI information services team.

AWRI services during COVID-19 pandemic

7 April 2020 >


7 April 2020

The COVID-19 pandemic is affecting people, communities and businesses across the world. Companies everywhere are changing the way they work to minimise the risk of spreading the virus and help ‘flatten the curve’. The AWRI is committed to continuing to provide its full range of services to support the Australian grape and wine community, while taking all possible steps to ensure the well-being of its staff and the broader community.

In response to the pandemic, we have had to make some changes to how we deliver our services. This eBulletin outlines those changes, and provides information on how all stakeholders can continue to access the services they need. The AWRI can be continue to be contacted during business hours on 08 8313 6600 and enquiries@awri.com.au.

Essential service classification

The AWRI is pleased to have received confirmation from the South Australian Government that it has been classified as an essential service provider to agriculture. This means that in the event of further restrictions on workplaces in SA, it is likely that the AWRI’s laboratories will be able to continue to operate to support the Australian wine industry.

Building access

Access to the WIC central building is now restricted to staff members and essential maintenance workers only. No visitors are permitted. Please phone AWRI Reception on 08 8313 6600 if you need to contact an AWRI staff member or to arrange to submit samples.

AWRI Commercial Services

AWRI Commercial Services is still providing its full suite of analyses and services. The laboratories are fully operational, working under strict social distancing rules. Changes have been made to sample submission and payment processes to protect both customers and staff. South Australian customers who usually drop off their samples in person are being asked to leave samples on a dedicated trolley in the foyer of the building (accessible by phoning AWRI Reception on 08 8 313 6600) and to provide paperwork via email. For all other customers, Australia Post and couriers are still able to deliver samples safely. Sample pick-up arrangements in place in some regions are continuing as usual.

AWRI helpdesk

The AWRI helpdesk is continuing to provide technical winemaking and viticulture advice and conduct investigations. While helpdesk staff are predominantly working from home, there are no interruptions to services. Australian grapegrowers and winemakers can continue to contact the helpdesk via helpdesk@awri.com.au or 08 8313 6600. The AWRI website also provides a wide range of technical winemaking and viticulture resources.

Library services

The physical library space is now closed to visitors, but all other library services are still available. This includes the library catalogue, access to eBooks, delivering articles and conducting specialised literature searches. An AWRI website login is required to access the library’s online services – subscribe here or reset your password if you have forgotten it. Contact the library team on infoservices@awri.com.au.

Events

The AWRI’s face-to-face events are currently on hold due to the social distancing and travel restrictions in place to help stop the spread of COVID-19. During this period, webinars and other virtual platforms will be used to maintain delivery of relevant content to winemakers and grapegrowers. Follow the AWRI’s YouTube channel or access all previous webinar recordings from the AWRI webinar page. A new program of webinars will be launched shortly. Face-to-face events will relaunch once restrictions are lifted. For any queries about events, contact the events team on events@awri.com.au.

WIC Winemaking Services

Vintage is continuing for WIC Winemaking Services, under strict conditions restricting who can access the winery. All trials and contract winemaking are progressing as planned. Contact John Gledhill on WIC.WinemakingServices@awri.com.au for any queries related to WIC Winemaking Services.

Metabolomics SA

Metabolomics SA is continuing to provide metabolomics services for researchers and industry. The Metabolomics team members are maintaining laboratory operations while following social distancing protocols; otherwise, team members are working from home. For requests, consultations or sample submission please contact metabolomics@awri.com.au. To submit samples, please organise a drop-off time via email, otherwise use Australia Post or a courier.

Technical Review April 2020 issue available online

>

The April 2020 issue of Technical Review is now available online. Articles and abstracts can be viewed individually, or the full issue can be downloaded. The online format of Technical Review allows you to browse the list of the latest articles on grape and wine production by keyword, view article summaries and order journal articles from the AWRI Library.

For copyright reasons, access to abstracts is available only to Australian winemakers and grapegrowers who pay the Wine Grapes or Grape Research levies. The technical notes authored by the AWRI are, however, freely available. If you have forgotten your password for the AWRI website, please use the forgotten password link to reset your password.

Below is a snapshot of what's in this issue:

AWRI Technical Notes
AWRI publications
  • Tasting compares six wines sealed with both corks and screwcaps
  • Ask the AWRI: spray application
  • Chenin Blanc
  • Identifying objective measures for Barossa Valley Shiraz grapes
  • Ask the AWRI: reworking vineyards
  • I can smell smoke – now what?
Current literature – oenology
  • What defines your wines?
  • Top innovations in winemaking
  • Learnings from viticulture and winemaking in Alsace
  • Wine management strategies, from fermentation to stabilization
  • The brown, the hazy, the green and the gold: inert pressing for aromatic white wines
  • Cross-flow filtration of lees grape juice for non-aromatic white wine production: a case study on an Italian PDO
  • Distribution of yeast cells, temperature, and fermentation by-products in white wine fermentations
  • From blaze to bottle: smoke gets in your wine
  • Changes in smoke-taint volatile-phenol glycosides in wildfire smoke-exposed Cabernet Sauvignon grapes throughout winemaking
Current literature – viticulture
  • Organic and biodynamic benefits are plain for Tamburlaine
  • Repercussions of four herbicides on reproductive and vegetative development in potted grapevines
  • Australia’s wine future – climate information for adaptation to change
  • Cover crops – get it right, and reap the benefits
  • Timing and intensity of grapevine defoliation: an extensive overview on five cultivars in Switzerland
  • On‐the‐go assessment of vineyard canopy porosity, bunch and leaf exposure by image analysis
  • Aussie Prosecco enjoys its place in the fun
  • First agronomic evaluation of ten resistant vines in the environment of “Castelli Romani”

Winery sanitation and COVID-19

27 March 2020 >

27 March 2020 (updated 1 April 2020)

The current COVID-19 pandemic has led winemakers to seek advice on how to sanitise their wineries in the event that a staff member becomes infected or suspected of being infected.

The advice in this eBulletin refers to surfaces that an infected person might touch, cough or sneeze on (e.g. door handles, touch screens, keyboards, pump controls, tank lids, tank doors, catwalk handrails etc.) and should be read in conjunction with the Australian Grape & Wine Cleaning and Disinfection Guidelines.

Note that winery cleaning and sanitation of wine vessels, pumps, hoses and other ‘internal surfaces’ not normally touched can continue as usual, without modification.

SARS-CoV-2 is the novel coronavirus responsible for the disease known as COVID-19.

While SARS-CoV-2 is mainly spread from person to person via respiratory droplets produced when an infected person coughs or sneezes, these droplets containing the virus can land on surfaces. Consequently, transmission may be possible through contact with contaminated surfaces. Review of the literature and current research articles indicates that human coronaviruses can remain viable for hours to days on metal, glass or plastic surfaces (Kampf et al. 2020, van Doremalen et al. 2020).

Given the possibility of transmission of SARS-CoV-2 via surfaces, cleaning of surfaces followed by disinfection is a best practice measure for prevention of spread of COVID-19. Note that cleaning typically involves removing dirt, grime and impurities from surfaces which can then be treated with a disinfectant to kill any virus particles. Due to the fact that the SARS-CoV-2 virus consists of a lipid membrane (which contains genetic material) with proteins embedded, soaps and detergents are not only effective in removing dirt and grime, but should also decrease the viral load on a surface.

The following links provide information on cleaning and disinfection:

Note that for wineries, traditional cleaning chemicals such as caustic were shown to be not particularly effective against SARS-CoV (the coronavirus responsible for SARS in 2003, Pagat et al. 2007), so detergents are more appropriate. Proprietary blends which may include surfactants (detergents or wetting agents to lift dirt from surfaces) and sequestrants (metal chelating agents) will be useful when using hard water. In addition, acidified sulfur dioxide solutions are not on the list of disinfectants for use against SARS-CoV-2 provided by the United States Environmental Protection Agency.

With regards to sanitising, chlorine-based bleach solutions are typically mentioned as part of sanitation regimes by the World Health Organization (WHO), DOH and CDC. However, chlorine-based sanitisers and bleaches are NOT RECOMMENDED in a winery setting due to their potential to generate chlorophenol and chloroanisole taints. Ethanol solutions (typically 70% v/v in water) are effective against coronaviruses (Kampf et al. 2020, WHO, CDC) and hence such solutions are recommended for commonly touched winery surfaces. Otherwise, quaternary ammonium-based disinfectants can be used, as indicated in the AGW Cleaning and Disinfection Guidelines.

Note that cleaning and sanitising can be performed on a small scale with buckets of soapy water for cleaning office equipment and 1 L spray bottles with 70% ethanol for sanitising. Rather than spraying directly, some electrical equipment may require spraying sanitiser onto a cloth and then wiping. It is best to wait at least 30-60 seconds before wiping the sprayed ethanol solution off to allow enough contact time to inactivate the SARS-CoV-2 virus. While chlorine-based bleaches can be used in areas that are separate from the winery (e.g. offices, bathrooms, kitchens), it is not advisable to use such bleaches for any areas located within the winery, as wooden building materials might be a future source of chloroanisole taints if they absorb bleach.

It is also worth noting that Food Standards Australia and New Zealand indicates that there is no evidence that COVID-19 is transmitted through food. Wine in particular, due to its alcohol and phenolic content, is a hostile environment. Wolff et al. (2005) noted that the combination of alcohol and phenols proved highly effective against human coronaviruses.

Disclaimer

The information provided in this eBulletin is based on the currently available scientific literature. It should not be interpreted as health advice. In the event of a COVID-19 infection, wineries will need to cooperate with relevant government health departments.

The AWRI will provide further updates to industry on COVID-19 as more information becomes available. Contact the AWRI helpdesk on 08 8313 6600 or helpdesk@awri.com.au for assistance with specific technical queries. All of the references listed below are freely available online.

References

Kampf, G., Todt, D., Pfaender, S., Steinmann, E. 2020. Persistence of coronaviruses on inanimate surfaces and their inactivation with biocidal agents. J. Hosp. Infect. 104(3): 246–251.

Pagat, A. M., Seux-Goepfert, R., Lutsch, C., Lecouturier, V., Saluzzo, J. F., Kusters, I. C. 2007. Evaluation of SARS-Coronavirus decontamination procedures. Appl. Biosaf. 12(2): 100-108.

van Doremalen, N., Bushmaker, T., Morris, D., Holbrook, M., Gamble, A., Williamson, B., Tamin, A., Harcourt, J.L., Thornburg, N.J., Gerber, S.I., Lloyd-Smith, J., de Wit, E, Munster, V.J. 2020. Aerosol and surface stability of SARS-CoV-2 as compared with SARS-CoV-1. New Eng. J. Med. DOI: 10.1056/NEJMc2004973

Wolff, M.H., Sattar, S.A., Adegbunrin, O., Tetro, J. 2005. Environmental survival and microbicide inactivation of coronaviruses. Schmidt, A., Weber, O., Wolff, M.H. (eds) Coronaviruses with special emphasis on first insights concerning SARS: Basel, Switzerland: Birkhäuser: 201-212.

eNews – March 2020

18 March 2020 >

Message from new Managing Director – Dr Mark Krstic

COVID-19 response

Smoke taint resources

Support from state governments

SWA update – new logo and sustainability stories in the marketplace

Events update

New eBooks

Order the latest AWRI staff publications online

Acknowledgements

Message from new Managing Director – Dr Mark Krstic
Firstly, many thanks to all those that have shared their messages of support following my appointment as the new Managing Director of the AWRI. This has been an incredibly difficult growing season for our industry, with drought, bushfires, smoke taint and now the uncertainty around COVID-19. My thoughts are with all of those who have been affected, particularly those with burnt or badly smoke-affected vineyards. Since late December, the AWRI has been working closely with Wine Australia, Australian Grape & Wine, state associations, regions and individual producers to provide as much support to industry as possible. Twenty-seven industry events have been delivered, and the AWRI laboratories have received more than 3,400 samples for smoke analysis and interpretation (compared to 600 in an average year). New research trials are also underway. I’d like to extend my thanks to all AWRI staff for their continuing efforts over a long period and my best wishes to everyone in our industry that is dealing with this most challenging of vintages. Once things start to settle down, I look forward to sharing some of my ideas for the future of the AWRI with you.

COVID-19 response

The AWRI is monitoring the current COVID-19 pandemic closely and is taking action guided by Australian Government advice. Changes to work practices have already been implemented to help minimise the risk of spread of this virus. Further changes may be required, as the situation is changing every day. Planning is underway to ensure the AWRI can continue to provide essential services to its stakeholders while protecting the safety of staff and the broader community. Any changes to services will be communicated as quickly as possible. Please contact enquiries@awri.com.au if you need further information.

Smoke taint resources
The AWRI has a wide range of resources for growers and winemakers on fire and smoke taint, which are all available from the smoke taint page on the AWRI website. These include links to fact sheets, webinars and articles, as well as information about analysis and interpretation. This year, new fact sheets have been added on grapevine recovery after fire, sampling grapes for smoke taint analysis, sensory impacts of smoke, managing smoke-affected vineyards and treating smoke-affected juice and wine with activated carbon. Links are also available to resources from other organisations, including Wine Australia’s fire and smoke assessment page. The AWRI helpdesk is available to answer queries about fire, smoke or any other technical viticulture or winemaking issue and can be reached via 08 8 313 6600 during business hours or via helpdesk@awri.com.au.

Support from state governments

The SA, NSW and Victorian governments have all announced support for grapegrowers and winemakers affected by bushfires and smoke taint.

In South Australia, affected producers are advised to call the PIRSA Recovery Hotline on 1800 931 314, to receive information about:

  • Primary producer recovery grants of $75,000, which can be used for clean-up of smoke damaged crops
  • Family and Business Support mentors
  • A PIRSA-funded service that supplies counsellors for primary producers who have suffered hardship and loss.

More information can be found at https://pir.sa.gov.au/grants_and_assistance/drought_support/family_and_business_support

There is also a Rural Financial Counselling Service run by Rural Business Support. This is a free and independent professional business support for Primary Producers, accessed by calling 1800 836 211.

In NSW, a rebate is available for smoke taint testing, with applications due by 20 March 2020. Details of this program can be found at: https://www.nswwine.com.au/smoke-2020/. Information on additional support services available to primary producers affected by bushfires is summarised here: https://www.dpi.nsw.gov.au/climate-and-emergencies/bushfires
The NSW Wine Industry Association is hoping to be able to announce further news on support from the state and federal government including grants and loans for smoke-affected growers and producers. Please see https://www.nswwine.com.au/ for details in coming days.

The NSW wine industry is also working on a technical project with Charles Sturt University and the AWRI to understand more about the measurement and impact of smoke taint compounds. This will include building a library of wines from different varieties with low, medium and high smoke test results.

In Victoria, a range of support services are available. These include a rebate to support smoke taint testing, grants for technical advice and support, a sample shuttle service, grants to assist producers immediately affected by bushfires, help with bushfire clean-up and rural financial counselling. A fact sheet detailing the available services can be found here: http://agriculture.vic.gov.au/__data/assets/pdf_file/0018/511119/Factsheet-wine-industry-support.pdf

SWA update – new logo and sustainability stories in the marketplace
A lot has been happening behind the scenes for Sustainable Winegrowing Australia over the past couple of months. The AWRI and Australian Grape & Wine are working together to develop a logo for use by certified members on wine labels and marketing materials. The logo will be a public endorsement of these members’ commitment to sustainable practices. The design is currently being finalised, and once trademarks have been applied for, it is expected that the logo will be available for use by certified members by mid-2020.

In other SWA news, Wine Australia is starting to incorporate certified members’ sustainability stories in targeted international trade and promotional activities to build awareness of Australia’s sustainable approach from vine to wine. As part of the ‘Australian Wine Made Our Way’ program, stories will be featured on the strategic topics of water, energy, waste, vineyard practices, pest & disease, people and social responsibility. These stories will also be integrated into Wine Australia’s education program and used with key influencers and wine tourism initiatives. To learn more about SWA, visit sustainablewinegrowing.com.au.

Events update

Due to the bushfire and smoke response, a number of scheduled AWRI seminar and workshop events planned for early in the year were postponed. The events team is currently working on plans for rescheduling these events to later in the year, also taking into account the potential impact of COVID-19. Keep an eye on the AWRI events calendar for new information as it becomes available.

New eBooks

Six new titles have recently been added to the AWRI’s Grape and Wine eBook Collection:

  • The science of grapevines • Wine sales and distribution: the secrets to building a consultative selling approach
  • Wine for normal people: a guide for real people who like wine, but not the snobbery that goes with it
  • The California directory of fine wineries: Napa Valley, Sonoma County
  • Context: the effects of environment on product design and evaluation
  • Biovalorisation of wastes to renewable chemicals and biofuels

To read the new titles, click on the EBSCO button found on the eBook Collection Login page. Access to the collection is reserved for Australian growers and winemakers who pay the Grape Research or Winegrape levy. Existing AWRI account holders need only sign in. If you have forgotten your password for the AWRI website, please use the forgotten password link to reset your password. New users can register for an account here. For more information on using the collection, please contact the AWRI information services team.

Order the latest AWRI staff publications online

Accessing the latest AWRI publications is easy. Visit the AWRI Publications web page to:

  • View the 10 most recent AWRI staff publications and order the articles online from the AWRI Library
  • Search the staff publications database
  • Read the full-text of ‘Technical Notes’ from Technical Review (PDF format)
  • Read the full-text of ‘AWRI reports’ and ‘Vineyards of the world columns’ published in Wine & Viticulture Journal (PDF format)
  • Read the full text of ‘Ask the AWRI columns’ published in Australian & New Zealand Grapegrower & Winemaker

The AWRI’s most recent publications are listed below.

2128 Robinson, S.P., Pezhmanmehr, M., Speirs, J., McDavid, D.A.J., Hooper, L.C., Rinaldo, A.R., Bogs, J., Ebadi, A., Walker, A.R. Grape and wine flavonoid composition in transgenic grapevines with altered expression of flavonoid hydroxylase genes. Aust. J. Grape Wine Res. 25(3): 293-306; 2016.

2129 Kang, W., Muhlack, R.A., Bindon, K.A., Smith, P.A., Niimi, J., Bastian, S.E.P. Potato protein fining of phenolic compounds in red wine: A study of the kinetics and the impact of wine matrix components and physical factors. Molecules 24 (24): 4578; 2019.

2130 Miercynska-Vasilev, A., Qi, G., Bindon, K., Vasilev, K. Regeneration of magnetic nanoparticles used in the removal of pathogenesis-related proteins from white wines. Foods 9(1): 1; 2020.

2131 Simos, C., Krstic, M. I can smell smoke – now what? Aust. N.Z. Grapegrower Winemaker (672): 28-31; 2020.

2132 Hoare, T. Ask the AWRI: Reworking vineyards. Aust. N.Z. Grapegrower Winemaker (672): 49-50; 2020.

2133 Bindon, K., Kassara, S., Nandorfy, D.E., Nicolotti,L., Do, Z., Johnson, D. Identifying objective measures for Barossa Valley Shiraz grapes. Wine Vitic. J. 35(1): 31-34; 2020.

2134 Dry, P. Chenin Blanc. Wine Vitic. J. 35(1): p. 61; 2020.

2135 Essling, M. Ask the AWRI: Spray application. Aust. N.Z. Grapegrower Winemaker (673): 36-37; 2020.

2136 Godden, P. Tasting compares six wines sealed with both corks and screwcaps. Aust. N.Z. Grapegrower Winemaker (673): 62-65; 2020.

2137 Onetto, C.A., Borneman, A.R., Schmidt, S.A. Investigating the effects of Aureobasidium pullulans on grape juice composition and fermentation. Food Microbiol. DOI: 10.1016/j.fm.2020.103451: 2020.

2138 Schmidt, S.A., Kolouchova, R., Forgan, A.H., Borneman, A.R. Evaluation of Saccharomyces cerevisiae wine yeast competitive fitness in enologically relevant environments by barcode sequencing. G3: Genes, Genomes, Genetics 10(2): 591-603; 2020.

Acknowledgements

The AWRI acknowledges support from Australia’s grapegrowers and winemakers through their investment body, Wine Australia, with matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster in Adelaide, South Australia.