The Australian Wine Research Institute

The Australian Wine Research Institute Blog

Bright future for sustainability of Australian Wine

29 April 2019 >

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

Technical Review April 2019 issue available online

12 April 2019 >

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.

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

AWRI Technical Notes
AWRI publications
  • 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

eNews – April 2019

11 April 2019 >

AWITC – Last chance for early bird registration and poster abstract submission

Vintage research trials now in tank

Leafroll virus – your questions answered

Artist in residence announced

Trial explores breadth of Chardonnay winemaking options

New eBooks – from packaging to natural wines

AWITC workshops

Discover the latest in grape sorting technology

AWRI publications

Acknowledgements

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
  • The knowledge: red wine – read online
  • Natural wine : an introduction to organic and biodynamic wines made naturally – read online
  • Hunter wine – a history – read online
  • Australian wine vintages 2019 – 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).
  • Read the full text of ‘Ask the AWRI’ and ‘Vineyards of the world’ columns

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.

Leafroll viruses – what you need to know

26 March 2019 >

Read the latest Ask the AWRI article

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.

Will I live longer if I drink alcohol?

19 February 2019 >

Read the latest Ask the AWRI article

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.

eNews – February 2019

18 February 2019 >

Artist in residence

Postdoctoral project sheds light on red wine colour stability

New analytical method for ‘mousy’ compound

Canned wine study gets boost from food innovation funding

Smoke resources

BMSB alert

Agrochemical updates

AWRI Annual Report

AWITC registrations open

AWAC ballot closing soon

AWRI publications

Acknowledgements

Artist in residence
The Australian Network for Art & Technology (ANAT) is partnering with the AWRI on a new art + science residency. The AWRI will host an artist to work with its flavour chemistry and sensory research teams, led by Dr Leigh Francis, for 12 weeks during 2019. The residency is open to Australian artists working in any discipline and/or medium, and is believed to be the first wine science-focused artist’s residency in the world. More information for potential artists, including application documents, can be found on the ANAT website. Applications are due by 5 March 2019 and potential applicants can contact Vicki Sowry at ANAT (vicki@anat.org.au) or Dr Leigh Francis at the AWRI (leigh.francis@awri.com.au) for more information.

Since 2004, ANAT has brought artists and scientists together in research partnerships that have generated new knowledge, ideas and processes beneficial to both fields. Residencies have involved Australian science organisations hosting artists, leading to profound artistic and professional development for the participants, as well as building a sustainable support base for interdisciplinary creative collaboration in Australia.

Postdoctoral project sheds light on red wine colour stability

A visiting scientist from China, Dr Bo Teng, has recently completed a successful two-year postdoctoral project at the AWRI. Bo worked on red wine polymeric pigments and has drafted a manuscript on the kinetics of tannin-anthocyanin reactions, looking particularly at the quantity and stability of the polymeric pigments formed. His main findings were that larger tannins reacted more rapidly with anthocyanin, a trend observed for both skin and seed tannin. The polymeric pigments produced from seed or skin tannin showed different colloidal properties. When seed tannin reacted with anthocyanin, aggregate size increased and precipitation was initiated, resulting in colour loss. However, when skin tannin reacted with anthocyanin, the aggregation-precipitation phenomenon was not seen, and greater levels of polymeric pigment (and colour) were achieved.

This study highlights a potential pathway for pigment loss during winemaking and ageing, which might be managed by preferential extraction of, or supplementation with, skin tannin to stabilise colour early during fermentation. The results also may explain, in part, why wine tannin is primarily derived from the grape skin, and why commercial seed tannin additions neither improve wine colour nor tannin concentration.

New analytical method for ‘mousy’ compound
Mousy character is an off-flavour in wine that has been described as similar to the smell of caged mice. While there is wide variation in the ability of individuals to perceive this character, for sensitive individuals its presence can render a wine undrinkable. 2-Acetyltetrahydropyridine (ACTPY) is known to be one of the major compounds responsible for mousy off-flavour in wine. However, a practical and reliable method for measuring ACTPY in wine has not been available due to its unstable chemical nature and low odour threshold. The AWRI helpdesk team has recently developed a sensitive and simple method for the quantitation of ACTPY in wine, which has been published in the Journal of Chromatography A. The new method will be available for use in helpdesk investigations and research on mousy character in wine.

Canned wine study gets boost from food innovation funding

The AWRI has been successful in securing an innovation grant to support a study of the shelf life of wines packaged in cans. The study aims to understand the drivers behind aroma development in canned wines and identify ways to reduce the risk of short shelf life. This project will be delivered through an international industry consortium of eight major wine producers and packaging suppliers. The grant from the Enterprise Solution Centre Programme, administered by Food Innovation Australia Ltd, will provide matched funding to the study over a period of approximately 18 months.

Smoke resources

The AWRI has a range of resources related to smoke exposure and can provide technical support and analysis to regions affected by fire events. Key resources are all accessible from the smoke taint page on the AWRI website and information about analysis options can be found in the AWRI Commercial Services smoke analysis FAQ. For assistance following a smoke event, contact the AWRI helpdesk on 08 8 313 6600 or helpdesk@awri.com.au.

BMSB alert
Australian Vignerons (now Australian Grape & Wine) recently issued an updated alert about detections of brown marmorated stink bug (BMSB) in Australia. Six post-border detections of BMSB have occurred since September 2018 in Queensland, Victoria and Western Australia, on a variety of imported cargo. Both live and dead bugs have been found. Grapegrowers and winemakers are urged to be vigilant about this pest, and to report any suspicious bugs to the Exotic Plant Pest Hotline on 1800 084 881. The Department of Agriculture website has an excellent guide to identifying stink bugs that shows the differences between BMSB and a range of other stink bugs found in Australia.

Agrochemical updates

Two agrochemical updates have recently been distributed by the AWRI – one on an emergency permit to use certain metalaxyl products for control of downy mildew and one on a new permit for control of European wasps. To sign up to receive the latest agrochemical information, subscribe to the AWRI’s eBulletin or for more information, refer to the agrochemicals page on the AWRI website or contact the AWRI helpdesk on helpdesk@awri.com.au or 08 8 313 6600.

AWRI Annual Report
The 2018 AWRI Annual Report was distributed to levy payers and other stakeholders in December. It is also available online in pdf and ebook format. To request a hard copy, please contact Natalie Burgan on natalie.burgan@awri.com.au.

AWITC registrations open

Registrations are now open for the 17th Australian Wine Industry Technical Conference in Adelaide from 21 to 24 July 2019. This year’s conference incorporates the Australian Grape & Wine Outlook Conference and the McWilliam’s Maurice O’Shea Award Dinner, and will be complemented by WineTech – the Australian grape and wine industry’s premier trade exhibition. The program includes 11 plenary sessions and 34 workshops, with the workshops all held on a dedicated day (Sunday 21 July), so as not to conflict with the main conference program. Early bird pricing is available until 12 April 2019. Delegates are encouraged to register early to secure tickets to their preferred workshops. For assistance, please contact the AWITC office on info@awitc.com.au or 08 83136821.

AWAC ballot closing soon

If completing the AWRI’s Advanced Wine Assessment Course has always been on your ‘bucket list’, now is the time to make sure your name is in the ballot. Two AWAC courses will be held in May 2019. Register your details in the AWAC ballot now or check out the AWAC webpage for more information about the course. To be included in the ballot for AWAC 48 and 49, please register by Friday, 22 February. By registering now, you will also automatically be included in the ballots for future AWAC courses. Any queries? Contact the events team on 08 8313 6600 or events@awri.com.au.

Wines sought for long-term benchmarking

The AWRI is still seeking partners for a project that aims to follow a range of Australian wines for 10+ years across successive vintages. The project will use these wines to help understand emerging trends in Australian wine production as well how they develop with time. The AWRI is looking for partner wine producers to supply wine for this study on an ongoing basis. The commitment from producers would be to supply two cases of the latest vintage of the nominated wine on a yearly basis for at least the next 10 years. Each wine would be analysed post-bottling and at one, two, three, five, seven and ten-year time points for a wide range of chemical and microbiological markers. Each producer would receive a comprehensive analysis report at each time point and the anonymised overall results will be reported regularly as part of the project. Interested wine producers are invited to contact Dr Eric Wilkes (eric.wilkes@awri.com.au) for further information.

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).
  • Read the full text of ‘Ask the AWRI’ and ‘Vineyards of the world’ columns

A list of AWRI publications published since the last eNews is included below:

2042 Bucher, T., Deroover, K., Stockley, C. Low-alcohol wine: A narrative review on consumer perception and behaviour. Beverages 4(4): 1-9; 2018

2043 Kontoudakis, N., Schmidtke, L.M., Bekker, M.Z., Smith, M., Smith, P.A., Scollary, G.R., Wilkes, E.N., Clark, A.C. Analytical strategies for measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition. Food Chem. 274: 89-99; 2019.

2044 Varela, J., Varela, C. Microbiological strategies to produce beer and wine with reduced ethanol concentration. Curr. Opin. Biotechnol. 56: 88-96; 2019.

2045 Godden, P. Ask the AWRI: Extended post-fermentation maceration. Aust. N.Z. Grapegrower Winemaker (657): 70-71; 2018.

2046 Johnson, D. Adapting to forces of global change. WBM (November/December): 66-67; 2018.

2047 Tang, J., Petrie, P.R., Whitty. M. Modelling relationships between visible winegrape berries and bunch maturity. Aust. J. Grape Wine Res. 25(1): 116-126; 2019.

2048 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. PLoS Genetics 14 (11: e1007807): 1-24; 2018.

2049 Zhou, J., Zhang, Z., Lu, M., Xiao, H., Habili, N., Li, S. Complete nucleotide sequence of a new virus, peach chlorotic leaf spot virus, isolated from flat peach in China. Arch. Virol. 163: 3459-3461; 2018.

2050 Mierczynski, P., Mierczynska, A., Ciesielski, R., Mosinska, M., Nowosielska, M., Czylkowska, A., Maniukiewicz, W., Szynkowska, M.I., Vasilev, K. High active and selective Ni/CeO2–Al2O3 and Pd–Ni/CeO2–Al2O3 catalysts for oxy-steam reforming of methanol. Catalysts 8(9): 1-20; 2018.

2051 Roach, M.J., Schmidt, S.A., Borneman, A.R. Purge haplotigs: allelic contig reassignment for third-gen diploid genome assemblies. BMC Bioinformatics 19 (460): 1-10; 2018.

2052 Gombau, J., Nadal, P., Canela, N., Gómez-Alonso, S., García-Romero, E., Smith, P., Hermosín-Gutiérrez, I., Canals, J.M., Zamora, F. Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency. Food Chem. 275: 397-406; 2018.

2053 Bekker, M.Z., Kreitman, G.Y., Jeffery, D.W., Danilewicz, J.C. Liberation of hydrogen sulfide from dicysteinyl polysulfanes in model wine. J. Agric. Food Chem. 66 (51): 13483–13491; 2018.

2054 Li, S., Bindon, K., Bastian, S., Wilkinson, K. Impact of commercial oenotannin and mannoprotein products on the chemical and sensory properties of Shiraz wines made from sequentially harvested fruit. Foods 7(204): 1-17; 2018.

2055 Hayasaka, Y. Quantitative analysis of mousy off-flavour compound 2-acetyl tetrahydropyridine in wine using liquid chromatography tandem mass spectrometry interfaced with atmospheric chemical ionisation. J. Chromatogr. A 10.1016/j.chroma.2018.12.047; 2018.

2056 Petrie, P.R., Teng, B., Smith, P.A., Bindon, K.A. Managing high Baume juice using dilution. Wine Vitic. J. 34(1): 36-37; 2019.

2057 Costello, P., Jordans, C., Schmidt, S., Herderich, M., Johnson, D. Trials and tribulations of MLF: can timing of inoculations and MLF nutrients help? Wine Vitic. J. 34(1): 38-41; 2019.

2058 Dry, P. Pinotage. Wine Vitic. J. 34(1): 61; 2019.

2059 Longbottom, M. Reducing vineyard energy use. Aust. N.Z. Grapegrower Winemaker (659): 44-45; 2018.

2060 Coulter, A. Understanding molecular SO2 calculators. Aust. N.Z. Grapegrower Winemaker (660): 62-63; 2019.
2061 Varela, C., Bartel, C., Roach, M., Borneman, A., Curtin, C. Brettanomyces bruxellensis SSU1 haplotypes confer different sulfite tolerance when expressed in a Saccharomyces cerevisiae SSU1 null mutant. Appl. Environ. Microbiol. doi:10.1128/AEM.02429-18

2062 Stockley, C. Ask the AWRI: Will I live longer if I drink alcohol? Aust. N.Z. Grapegrower Winemaker (661): 68-69; 2019.

2063 Avramova, M., Grbin, P., Borneman, A., Albertin, W., Masneuf-Pomarède, I., Varela, C. Competition experiments between Brettanomyces bruxellensis strains reveal specific adaptation to sulfur dioxide and complex interactions at intraspecies level. FEMS Yeast Res. doi.org/10.1093/femsyr/foz010; 2019.

2064 Peter, J.J., Watson, T.L., Walker, M.E., Gardner, J.M., Lang, T.A., Borneman, A., Forgan, A., Tran, T., Jiranek, V. Use of a wine yeast deletion collection reveals genes that influence fermentation performance under low-nitrogen conditions. FEMS Yeast Res. doi: 10.1093/femsyr/foy009; 2018.

2065 Petrie, P.R., Wang, Y., Liu, S., Lam, S., Whitty, M.A., Skewes, M.A. The accuracy and utility of a low cost thermal camera and smartphone-based system to assess grapevine water status. Biosystems Eng. 179: 126-139; 2019.

2066 Di Lorenzo, C., Stockley, C., Colombo, F., Biella, S., Orgiu, F., Dell’Agli, M., Restani, P. The role of wine in modulating inflammatory processes: a review. Beverages 4(4): 1-17; 2018.

2067 Bucher, T., Deroover, K., Stockley, C. Low-alcohol wine: a narrative review on consumer perception and behaviour. Beverages 4(4): 1-9; 2018.

2068 Smith, H.M., Clarke, C.W., Smith, B.P., Carmody, B.M., Thomas, M.R., Clingeleffer, P.R., Powell, K.S. Genetic identification of SNP markers linked to a new grape phylloxera resistant locus in Vitis cinerea for marker-assisted selection. BMC Plant Biology 18: 1-13; 2018.

2069 Kutyna, D., Borneman, A.R. Heterologous production of flavour and aroma compounds in Saccharomyces cerevisiae. Genes 9(7): 1-15; 2018.

2070 Wahono, S.K., Cavallaro, A., Vasilev, K., Mierczynska, A. Plasma polymer facilitated magnetic technology for removal of oils from contaminated waters. Environ. Pollution 240: 725-732; 2018.

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 February 2019 issue available online

14 February 2019 >

The February 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.

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

AWRI Technical Notes
AWRI publications
  • Liberation of hydrogen sulfide from dicysteinyl polysulfanes in model wine
  • Modelling relationships between visible winegrape berries and bunch maturity
  • Adapting to forces of global change
  • Ask the AWRI: extended post-fermentation maceration
  • Microbiological strategies to produce beer and wine with reduced ethanol concentration
  • Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition
  • Low-alcohol wine: a narrative review on consumer perception and behaviour
Current literature – oenology
  • Two tribes: conventional vs natural wine in Australia
  • Stealing, counterfeiting and smuggling wine
  • Winemaking options for lighter wines
  • Malolactic fermentation in barrel or steel tanks – what are the phenolic and sensorial differences?
  • Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content
  • Application of visible/near infrared spectroscopy to assess the grape infection at the winery
  • Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines
  • Consumers wine preferences according to purchase occasion: personal consumption and gift-giving
  • Solid solutions for dealing with leftover grape marc
Current literature – viticulture
  • Effect of water stress and elevated temperature on hypoxia and cell death in the mesocarp of Shiraz berries
  • The EU threatens organic viticulture
  • Working with the wind
  • Does mechanical harvesting provide superior grapes?
  • Taking yield forecasting into the digital age
  • New approach of simultaneous, multi‐perspective imaging for quantitative assessment of the compactness of grape bunches
  • Delaying winter pruning, after pre‐pruning, alters budburst, leaf area, photosynthesis, yield and berry composition in Sangiovese (Vitis vinifera L.)
  • Advances in nursery-vineyard management and healthy and disease-resistant plants
  • Emerging varietals
  • The viticultural and marketing road to alternative varieties. Part 2: the marketing and making

Agrochemical update February 2019 – Wasp control permit

13 February 2019 >

13 February 2019

Wasp control permit

The Australian Pesticides and Veterinary Medicines Authority (APVMA) has approved a permit for control of European wasps (PER86492) to be used nationally. The permit is for use of the active ingredient non-repellent fipronil (100 g/L) in orchards, vineyards and berry farms, and is in force from 14 September 2018 to 30 September 2023. The NSW Department of Primary Industries (DPI) is the permit holder.

An outline of the approved baiting method is provided below. It is mandatory that all instructions detailed in the permit and label are followed.

BAITING TECHNIQUE

Bait station

Use 130 mm EnviroSafe™ fly traps (available from hardware stores) to house the bait. The traps require 23 mm holes drilled into adjacent sides of the trap body using a spade-bit wood drill for wasps to enter and exit. The label provided in the permit must be attached to the trap.

Non-poisoned baits

To establish a wasp-feeding habit and to establish that non-target species are not being attracted to the food, start with a non-poisoned 85 g tin of cat food. European wasps are more attracted to seafood or sardine cat foods.

Place non-poisoned cat food into the EnviroSafe™ fly trap and install the traps following permit instructions.

Ensure traps are less than 150 m apart. European wasps have been sighted up to 500 m from their hive but prefer to forage within 100–150 m.

Monitor until 3–5 wasps are feeding during the warmest part of the day. European wasps smell food on other wasps returning to the nest and follow their co-workers back to the food source. They will generally eat the bait and fly back to the nest to feed the queen and larvae.

Once 3–5 wasps are identified feeding on non-poisoned baits and there is no risk to native or non-target pests, remove non-poisoned cat food. Care should be taken when wasps are active to avoid being stung.

Poisoned baits

Replace non-poisoned bait with a poisoned bait by adding 3–4 drops 100 g/L non-repellent fipronil (equivalent to 17.5 mg fipronil) to 85 g of cat food, mix thoroughly and reinstall into the EnviroSafe™ fly trap.

It is important to apply the correct dose, because if more than four drops are used the European wasps will die before returning to the nest and the poison will not reach the target.

When the returning worker returns to the nest and dies from ingesting fipronil, it is cannibalised, and this is how the rest of the nest is poisoned.

Allow three to seven days for the nest to be killed.

End of baiting program

At the end of the baiting program all poisoned baits are to be buried 500 mm below ground and fipronil containers should be disposed of at an approved management facility when empty.

Record-keeping

Records required as per APVMA PER86492:

  • date and location of bait placement
  • amount of product used
  • names and address of persons undertaking use
  • pre-baiting non-target monitoring and observations.

Further reading

NSW DPI fact sheet on the European wasp pilot control program 2018 – 2019. Available from: https://www.dpi.nsw.gov.au/__data/assets/pdf_file/0004/837337/European-wasp-pilot-control-program-2018-19.pdf.

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

Acknowledgement

Bruce Browne from NSW DPI is thanked for his assistance in getting this permit extended from NSW to all states.

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

Reducing vineyard energy use

15 January 2019 >

Read the latest Ask the AWRI

Fuel and electricity use are both major costs and sources of greenhouse gas (GHG) emissions in vineyards. Pumping irrigation and tractor use are the two largest sources of energy use in vineyards. If energy use is high, it is important to consider whether alternative practices with potential to reduce energy demand can be implemented. This column provides answers to questions about ways to reduce water demand or the need to run tractors; however, it is recommended that growers carry out vineyard trials to evaluate changed practices at the local scale.

Trials and tribulations of MLF: can timing of inoculation and MLF nutrients help?

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Read the latest AWRI Report

Co-inoculation of malolactic starter cultures and the use of specific malolactic nutrients are two approaches aimed at improving the efficiency of malolactic fermentation. This report summarises the main findings of several winery-scale studies carried out over two vintages investigating the effects of these techniques on MLF efficiency and wine chemical and sensory properties.