The June 2019 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.
Creating nano-engineered biomaterials with well-defined surface descriptors
Seventeen times with feeling
Latest advances in grape sorting technology
Ask the AWRI: leafroll viruses – what you need to know
Inactivating mutations in Irc7p are common in wine yeasts, attenuating carbon-sulfur beta-lyase activity and volatile sulfur compound production
Don’t miss the marc: phenolic‐free glycosides from white grape marc increase flavour of wine
Effect of passive oxygen exposure during pressing and handling on the chemical and sensory attributes of Chardonnay wine
Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin
Current literature – oenology
Case studies: sanitation best practices for large wineries
Winemaker trial: where whole clusters are placed in fermenter determines organoleptic qualities
Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine
Understanding the effects of smoke taint on fruit and wine
Wine authentication: a fingerprinting multiclass strategy to classify red varietals through profound chemometric analysis of volatiles
White wine phenolics: what compounds are there and which ones cause problems?
Smoke taint in the bottle: how long will it last?
Neuromarketing meets the art of labelling. How papers and finishing on labels affect wine buying decisions
Does blind tasting work? Investigating the impact of training on blind tasting accuracy and wine preference
Current literature – viticulture
Di‐1‐p‐menthene reduces grape leaf and bunch transpiration
Vines and grapes put to the test with elevated temperature and CO2 exposure
Advancement of winegrape maturity continuing for winegrowing regions in Australia with variable evidence of compression of the harvest period
How is climate change affecting Australian vineyards and what are growers doing to respond?
On‐the‐go hyperspectral imaging for the in‐field estimation of grape berry soluble solids and anthocyanin concentration
What is the best time to remove leaves to minimise sunburn?
Delaying berry ripening of Bobal and Tempranillo grapevines by late leaf removal in a semi‐arid and temperate‐warm climate under different water regimes
The disease-resistant varieties
Turning water into wine: exploring water security perceptions and adaptation behaviour amongst conventional, organic and biodynamic grape growers
Irrigation strategies: maintain natural grapevine mechanisms through a drought
The AWRI is pleased to release a major report of practices used in Australian grapegrowing and winemaking.
Based on an online survey conducted in 2016 and comprehensive follow-up visits and communications, the report provides detailed information on the viticulture and winemaking practices in-use in Australia’s grape and wine community.
On the vineyard side, the report covers practices across vineyard layout, pruning, pest and disease management, canopy management, irrigation, nutrition, vineyard floor management and harvesting. For wineries, it covers grape intake and handling, draining and pressing, juice processing, alcoholic and malolactic fermentation, maturation, fining, filtration and packaging.
The full survey report is available now for download from the AWRI website.
The information presented will allow grapegrowers and winemakers to compare their practices with national and regional results and also provides a valuable resource for grape and wine research, development and extension activities.
The report serves as a highly detailed ‘snapshot in time’ of practices in Australian viticulture and winemaking. It is intended that the survey will be repeated every five or six years, to allow the adoption of new techniques to be tracked. The next edition will likely be performed in 2022.
For more information, contact Simon Nordestgaard on helpdesk@awri.com.au or 08 8313 6600.
After vintage, the AWRI helpdesk often receives questions about caring for vineyards following the harvest period. Dr Mardi Longbottom outlines answers to some of those questions, particularly regarding water and nutrient demands of stressed vines.
How clean does your winery have to be? Do you need to be able to eat off the floor? Will overly clean wineries prevent ‘winery terroir’, natural fermentations and only produce ‘sterile’ wines? The AWRI helpdesk is often asked about cleaning, sanitising and sterilising operations in the winery. This column, by Geoff Cowey, provides answers to some of the more common questions in this area.
Heat tests and bentonite fining are common practices across the winemaking world. Recent research at the AWRI has identified a more convenient and reliable format for the heat test, which is being adopted across winery labs. Promising results are also being seen for a number of possible alternatives to bentonite for protein stabilisation.
Sustainability in Australian grapegrowing and wine production is going from strength to strength, with a single national sustainability program, Sustainable Winegrowing Australia, being announced.
Sustainable Winegrowing Australia provides a unified sustainability framework for all Australian grapegrowers and winemakers to demonstrate their sustainability credentials, benchmark performance and identify opportunities for improvements.
Following a global review of the sustainability landscape, the Australian Wine Research Institute (AWRI), and McLaren Vale Grape, Wine & Tourism Association (MVGWTA), with support from Wine Australia and Australian Grape and Wine, worked together to develop this single Australian sustainability program, building on the strengths of the existing Entwine Australia and Sustainable Australia Winegrowing (SAW) programs.
A smooth transition to the program will be managed by the AWRI, with support from MVGWTA for SAW users. Members of Entwine and SAW will find the transition straightforward, as Sustainable Winegrowing Australia draws heavily on current metrics and resources in a recognisable format.
Sustainable Winegrowing Australia will formally commence on 1 July 2019. As such, 2018–19 represents the final year of operation of Entwine and SAW as standalone programs, with all users transitioning to Sustainable Winegrowing Australia on 1 July 2019.
Sustainable Winegrowing Australia will be managed day to day by the AWRI, overseen by a steering committee comprising representatives of Australian Grape & Wine, Wine Australia and the AWRI, and advised by an industry advisory group made up of program users, regional representatives and other key stakeholders.
The support of the South Australian Government through PIRSA of the SAW program and outcomes achieved to date is also gratefully acknowledged.
Frequently asked questions regarding the program changes can be accessed on the AWRI website here. For more information about Sustainable Winegrowing Australia please contact AWRI Senior Viticulturist Dr Mardi Longbottom on 08 8 313 6600 or mardi.longbottom@awri.com.au.
KEY DATES:
June 2019: transition of members from Entwine Australia and SAW to Sustainable Winegrowing Australia
30 June: closure of Entwine Australia and SAW
1 July: Sustainable Winegrowing Australia launches
The April 2019 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.
Linking gene expression and oenological traits: comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strains
The accuracy and utility of a low cost thermal camera and smartphone-based system to assess grapevine water status
Competition experiments between Brettanomyces bruxellensis strains reveal specific adaptation to sulfur dioxide and complex interactions at intraspecies level
Ask the AWRI: will I live longer if I drink alcohol?
Understanding molecular SO2 calculators
Reducing vineyard energy use
Managing high Baume juice using dilution
Trials and tribulations of MLF: can timing of inoculations and MLF nutrients help?
Current literature – oenology
Floating lid tanks: understanding the gap in variable-capacity tanks
Low alcohol wines: blending with an early harvest or dealcoholisation of a later harvest?
A whole bunch of potential: the possible benefits of whole bunch fermentation
Role of Pediococcus in winemaking
Maximum residue limit of fungicides inhibits the viability and growth of desirable non‐Saccharomyces wine yeasts
Oak barrel tannin and toasting temperature: effects on red wine condensed tannin chemistry
Chardonnay ‘hazelnut’ aromas: current research review
How sulfur dioxide addition at crush can affect wine yeasts, bacteria and sensory attributes
Sulfur dioxide measurements in the winery: overestimating antimicrobial activity in red wine
Current literature – viticulture
Are berries suffocating to death under high temperature and water stress?
On‐the‐go hyperspectral imaging for the in‐field estimation of grape berry soluble solids and anthocyanin concentration
2018 Vineyard survey report: labor is getting short, mechanization is increasing and there are a lot of sick vineyards out there that need replanting
Berry shrivel no friend of Cabernet Sauvignon wine quality
On rocky ground
The northern frontier of grapegrowing. Demark and Sweden: home to a burgeoning, cold-climate industry
Effect of cluster thinning Vitis vinifera cv. Pinot Noir on wine volatile and phenolic composition
Delaying berry ripening of Bobal and Tempranillo grapevines by late leaf removal in a semi‐arid and temperate‐warm climate under different water regimes
A timely reminder of best practice downy mildew management
Grüner the great! The Adelaide Hills area is considered to be the Grüner capital of the Southern hemisphere
AWITC – Last chance for early bird registration and poster abstract submission
Friday, 12 April is the last day for 17th AWITC registrations at early bird pricing and the deadline for submission of poster abstracts. Submit your abstract before the deadline to be in the running to present in the ‘Fresh Science’ sessions in the plenary program or in the student forum, and register by midnight on Friday to save $200 on a standard registration.
Vintage research trials now in tank
As vintage winds up across much of Australia, AWRI researchers are also starting to pack up their high vis vests and safety boots, as they finalise a range of vintage trials. Such trials form a key part of AWRI research, as the once-a-year opportunity to conduct experiments at a larger scale using freshly picked grapes. This year’s trials have covered a wide variety of topics across wine flavour chemistry, wine microbiology and process improvement. Sincere thanks go to the many industry collaborators who have generously provided access to experimental vineyard sites, grapes, wines and other facilities – without their contributions these research projects would not be possible.
AWRI bioscience researchers are trialling a yeast that produces high levels of ‘rose’ flavour in sparkling wine production for the first time, finding out what happens when you aerate a wild ferment and adding glutathione prior to fermentation to both sparkling base and still Chardonnay wine. Work on oxygen/aeration is also continuing, with trials looking at dose effects and the use of pulse air devices to get air into ferments.
The flavour chemists are investigating ‘jammy’ overripe flavours in Shiraz, clonal effects on ‘apricot’ characters in Viognier and effects of shading treatments on aged characters in Riesling. They have also been collecting grapes for studies examining ripening effects on aroma compounds in Shiraz and grape marc for work on flavour precursors. Smoke taint researchers undertook a mammoth task of ‘smoking’ tonnes of grapes and then making wine from them for use in remediation experiments.
The work doesn’t end here, with, bottling, analysis and tastings to come throughout the year. Results from these projects and more will be published as they become available; however, if you’d like to know more about any of these trials, please get in touch.
Leafroll virus – your questions answered
In the past year the AWRI helpdesk has received queries from some regions that are concerned about grapevine leafroll virus type 3 (GLRaV-3). Awareness of the impact of viruses in viticulture is growing in Australia, and there is a need to better understand their spread and the levels of infection that require action. In a recent ‘Ask the AWRI’ column, published in Australian & New Zealand Grapegrower and Winemaker, Senior Viticulturist Marcel Essling tackled some of the most common questions about leafroll viruses, including symptoms, vectors involved in their spread and testing options. Read the column in full here.
In addition, AWRI Commercial Services provides grapevine virus testing and elimination services – details are available from the virus testing page of the AWRI website.
Artist in residence announced
Brisbane-based artist Elizabeth Willing has been announced as the AWRI’s very first artist in residence! In a new art + science residency made possible by the Australian Network for Art and Technology, Elizabeth will spend three months in stages embedded at the AWRI, working with the sensory and flavour team. During her residency Elizabeth will consider the synesthetic harmony between the flavour of wines and the visual aesthetics of still and moving images. Elizabeth’s art explores the sculptural and multisensory potential of food. Her work includes sculpture, installation, performance and participatory dining events that engage audiences through smell, taste, and touch. To see some of Elizabeth’s art, visit her website https://elizabethwilling.com/.
Trial explores breadth of Chardonnay winemaking options
For the past four vintages, the AWRI has conducted a winemaking treatment trial, evaluating the effect of different winemaking techniques on a single batch of fruit, and then taking the wines on the road in tasting workshops. This year, for the first time, the trial is of a white variety – Chardonnay – and it has been designed to explore some of the many techniques Chardonnay winemakers have available to choose from. The fruit for this year’s trial was hand harvested from a vineyard close to Woodside in the Adelaide Hills between 5 and 12 March, and although the crop level was down, the fruit was in very good condition. Sixteen winemaking treatments are currently in progress with a focus on the two main processing techniques of whole bunch pressing and crushing/destemming as well as treatments including varying solids levels, skin contact, low sulfur, different yeast strains and different temperatures.
The winemaking treatments included in the trial were carefully determined in consultation with a number of Australia’s leading Chardonnay producers, and where possible, have been tailored to complement previous and current AWRI research projects. The aims of the trial are to illustrate the sensory effects of applying certain research outcomes during winemaking, and to provide advice on the practical application of those research outcomes in a commercial setting. The wines will form part of the AWRI’s extension program and be presented across Australia in pre-vintage roadshow workshops, in late 2019 and early 2020. For more information about the trial, contact the AWRI helpdesk on helpdesk@awri.com.au.
New eBooks – from packaging to natural wines
Eight new titles have recently been added to the AWRI’s Grape and Wine eBook Collection.
The shape of wine : its packaging evolution – read online
Tasting the past : the science of flavor and the search for the original wine grapes – read online
Best white wine on earth : the Riesling story – read online
Wine globalization : a new comparative history – read online
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. New users can register for an account here. For assistance with using the collection, please contact the AWRI information services team.
AWITC workshops
The 17th Australian Wine Industry Technical Conference is now just over three months away. A key component of the conference is the workshop program – which offers delegates the opportunity to delve into a chosen topic in detail, hear from experts, ask questions and learn from other participants. This year’s AWITC workshop program, coordinated by Con Simos and Francesca Blefari, is being held entirely on Sunday 21 July to ensure no clashes with the plenary program or other conference activities. A total of 34 workshops will be presented on topics across viticulture, winemaking, business, sensory science and health/regulatory matters, with many of the workshops featuring tastings. The workshop schedule and abstracts can be found on the conference webpage. Register now at http://www.awitc.com.au/registration to lock in your preferred sessions.
Some workshop topics to consider include:
Selling wine in China or the USA
Rootstocks for Australian conditions
Enhancing biodiversity in vineyards
Chemical-free weed control
Wine tourism and export growth
Red wine maceration techniques
A masterclass on Muscat of Rutherglen
Public health policy gamechangers
Wine taxation reform
For more information on the workshop program, contact Con Simos and Francesca Blefari at workshops@awitc.com.au or +61 (0)8 8313 6600.
Discover the latest in grape sorting technology
Grape sorting is an area where new technologies are having a significant impact on winemaking. A recent article by Simon Nordestgaard published in Australian & New Zealand Grapegrower & Winemaker reviews the latest developments in grape sorting and can be viewed here. A workshop on grape sorting will also be held at the 17th AWITC on 21 July. This workshop will include presentations from winemakers who have used different sorting technologies and tastings of wines made with and without grape sorting. Visit the AWITC workshops page to learn more.
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’ published in Wine & Viticulture Journal (PDF format).
A list of AWRI publications published since the last eNews is included below:
2071 van der Hulst, L., Munguia, P., Culbert, J.A., Ford, C.M., Burton, R.A., Wilkinson, K.L. Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin. Planta 249 (3): 941-952; 2019.
2072 Day, M., Schmidt, S.A., Pearson, W., Kolouchova, R., Smith, P.A. Effect of passive oxygen exposure during pressing and handling on the chemical and sensory attributes of Chardonnay wine. Aust. J. Grape Wine Res. doi: 10.1111/ajgw.12384; 2019.
2073 Parker, M. Barker, A., Black, C.A., Hixson, J., Williamson, P., Francis, I.L. Don’t miss the marc: phenolic-free glycosides from white grape marc increase flavour of wine. Aust. J. Grape Wine Res. doi: 10.1111/ajgw.12390; 2019.
2074 Taylor, A., Barlow, N., Day, M.P., Hill, S., Martin, N., Patriarca, M. Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages. J. Anal. At. Spectrom. 34(3): 426-459; 2019.
2075 Cordente, A.G., Borneman, A.R., Bartel, C., Capone, D., Solomon, M., Roach, M., Curtin, C.D. Inactivating mutations in Irc7p are common in wine yeasts, attenuating carbon-sulfur beta-lyase activity and volatile sulfur compound production. Appl. Environ. Microbiol. 85 (6): e02684-18; 2019.
2076 Essling, M. Ask the AWRI: Leafroll viruses – what you need to know. Aust. N.Z. Grapegrower Winemaker (662): 35-36; 2019.
2077 Nordestgaard, S. Latest advance in grape sorting technology. Aust. N.Z. Grapegrower Winemaker (662): 50-55; 2019.
2078 Johnson, D. Seventeen times with feeling. WBM (March/April): p. 6; 2019.
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.
The AWRI has been approached by regions with concerns about grapevine leafroll virus type 3 (GLRaV-3). As reports of virus-affected vines become more frequent in Australia, there is a need to better understand the insect vectors involved in their spread and the levels of virus infection at which action needs to be taken.
The AWRI helpdesk occasionally receives enquiries about the effect of alcohol consumption on longevity. This column provides answers to some questions about the relationship between alcohol consumption and other lifestyle factors on the risk of death from all causes, and some of the more common chronic diseases.
