The Australian Wine Research Institute

The Australian Wine Research Institute Blog

5 new AWRI webinars – registration is open now!

21 August 2018 >

 
The AWRI has released five sessions to launch the 2018-19 webinar program. Registration via the AWRI website is now open!

First up, the AWRI’s Josh Hixson reveals the vineyard and winery drivers associated with formation of aged characters in Riesling. The next four webinars address the latest in biosecurity news, use of antitranspirants as a tool to help combat vintage compression, global supply and demand trends in key export markets and compounds responsible for ‘apricot’ aroma in white wine.

Each webinar includes a presentation and an opportunity for audience members to ask questions and is held on a Thursday at 11:30 am Australian Central Standard Time (Adelaide, GMT+09:30). All AWRI webinars are free to attend.

The next five webinars for the program are:

30 August 2018: The flavour of bottle-aged Riesling – predicting and controlling future chemistry – Dr Josh Hixson (AWRI)

6 September 2018: Biosecurity – current and future risks – Dr Mardi Longbottom (AWRI)

13 September 2018: Antitranspirants – can they enhance wine-grape production? – Darren Fahey (DPI NSW)

27 September 2018: State of play – key markets for Australian wine – Kirstin Hannan (Wine Australia)

4 October 2018:  Why does this wine smell like apricots? – Dr Tracey Siebert (AWRI)

 
 

After registering for a webinar, you will receive a confirmation email with a link to join the session.

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 it online via the AWRI’s YouTube channel

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

Technical Review August 2018 issue available online

9 August 2018 >

The August 2018 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
  • Ask the AWRI: brown marmorated stink bug
  • Brettanomyces yeasts still have potential to give wine producers a headache
  • Hyperspectral imaging of Botrytis in grapes
  • Novel wine yeast with ARO4 and TYR1 mutations that overproduce ‘floral’ aroma compounds 2-phenylethanol and 2-phenylethyl acetate
  • Ask the AWRI: understanding whole-bunch fermentation
  • Late pruning impacts on chemical and sensory attributes of Shiraz wine
  • Exploring links between sustainability and business resilience
Current literature – oenology
  • Managing green flavors in the winery: sorting, clarification and heat treatments are among the most successful options
  • The art of oak, revisited: the toasting process and extraction techniques are the keys to using oak alternatives for quality wine
  • Nitrogen requirements of non-Saccharomyces yeast: impact on primary fermentation and aroma profile
  • Making natural sparkling wines with non-Saccharomyces yeasts
  • Evolving approaches to the development of sulfur compounds after bottling
  • Development of smoke taint in wine during bottle ageing
  • Grape-derived fruity volatile thiols: adjusting Sauvignon Blanc aroma and flavor complexity
  • What does your wine label mean to consumers? A semiotic investigation of Bordeaux wine visual codes
Current literature – viticulture
  • Root temperature regulated frost damage in leaves of the grapevine Vitis vinifera L.
  • Spatial analysis of frost risk to determine viticulture suitability in Tasmania, Australia
  • Efficacy of steam and hot water disinfestation treatments against genetically diverse strains of grape phylloxera Daktulosphaira vitifoliae Fitch (Hemiptera: Phylloxeridae) on viticulture equipment and machinery
  • Australia prepared for the exotic grapevine disease angular leaf scorch
  • Further evaluation of disease-resistant scion selections in NSW wine regions
  • Optimising management strategies for grapevine trunk diseases

Managing dry winter conditions

7 August 2018 >

Much of the southern part of Australia is currently experiencing a very dry winter, with many regions having received less than 40% of their normal winter rainfall to date.

Insufficient winter rainfall creates a range of challenges for grapegrowers. These include dry soil profiles in spring and dams that may not have filled due to low water run-off during winter. There are several steps that growers can take to manage dry conditions, depending on their circumstances.

If irrigation water is available during winter

When irrigation is available during winter (for example from a bore or piped from the Murray River), then the best advice is to maintain some moisture in the soil profile by applying irrigation throughout winter. Trials have shown that waiting until spring to fill the soil profile can result in excessive vegetative growth and reduced yields. As temperatures rise in spring and the canopy starts to develop, close attention should be paid to soil moisture, as regular irrigation is likely to be required much earlier than in a wetter season.

If only limited irrigation water is available

If the soil profile is dry and only limited water is available (e.g. from an on-farm dam), then the use of this water needs to be carefully budgeted. A small canopy will use less water, so irrigation should be avoided until canopy growth has stopped. Depending on the amount of water available, irrigation can be applied strategically to prevent defoliation; this would often start sometime between fruit set and veraison. The aim of any irrigation applications is as much to sustain the vines as it is to reach a target yield. Blocks with a better return may also be prioritised over blocks where the value of the fruit is likely to be lower.

Vineyard floor management

Cover crops and weeds compete with vines for valuable water. In a dry winter cover crops should be slashed, rolled or a desiccant herbicide applied earlier than usual, to help conserve water. Dry springs are also associated with an increase in frost risk. Midrow cover crops should be kept short in frost prone areas.

Other useful resources

The AWRI helpdesk provides technical support and advice to Australian grapegrowers and winemakers. Contact the AWRI helpdesk on (08) 8313 6600 or email helpdesk@awri.com.au.

Exploring the scientific past and future of wine

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Wine lovers will learn more about the scientific breakthroughs that have made wine what it is today at an event filled with wine tastings and stories in Adelaide on 14 and 15 August. They will also look to the future with discussions of the challenges and emerging technologies that will change how wine is produced, viewed and consumed.

eNews – July 2018

30 July 2018 >

New method to assist yeast strain development

A chance to taste the shipwreck beer

Science week event explores future of wine

Discover vineyards of the world on the AWRI website

Registrations for CRUSH 2018 now open

AWITC less than a year away

eBook collection expands

Notes of congratulations

AWRI publications

Acknowledgements

New method to assist yeast strain development

Hybrid yeast strains that have a traditional wine yeast as one parent and a non-traditional yeast as the other parent are an important part of the AWRI’s yeast strain development research and can bring interesting new characters and behaviours to wine, without any genetic modification. As part of this work, AWRI researchers have developed a new method to isolate hybrid yeast strains with improved fermentation kinetics. The approach uses ‘adaptive evolution’, similar to that described by Charles Darwin as ‘survival of the fittest’, in a fermentation environment and has been recently published in the high-impact journal Frontiers in Microbiology.

Initially, an interspecific hybrid strain was generated (through traditional breeding techniques) which it was hoped would reduce the volatile acidity generated in high-sugar fermentations. However, the new hybrid strain showed reduced fermentation robustness compared to the wine yeast parent strain. To understand this further, the hybrid was placed in a fermentation environment, and progressively evolving cells were screened for loss of chromosomal material and evaluated for fermentation fitness. While a number of chromosomal alterations were identified, by the end of the experiment all the ‘fittest’ hybrid yeast cells were found to have lost Chromosome 14 from the non-S. cerevisiae parent. Evaluating the evolved hybrids that had lost Chromosome 14 from the non-S. cerevisiae parent showed they retained the targeted trait of reduced volatile acidity production while also exhibiting improved fermentation kinetics. This highlighted chromosomal mutations as a potential new method for screening hybrid yeast.

The full paper detailing these results is accessible via the AWRI library:

Bellon, J.R., Ford, C.M., Borneman, A.R., Chambers, P.J. 2018. A Novel Approach to Isolating Improved Industrial Interspecific Wine Yeasts Using Chromosomal Mutations as Potential Markers for Increased Fitness. Front. Microbiol. 9 (1442): 1-12.

A chance to taste the shipwreck beer
A further brew of ‘The Wreck – Preservation Ale’ has been made, giving scientists, historians and beer lovers across Australia a chance to try this unique beer. Brewed with the yeast isolated by AWRI scientists from bottles found in the 1797 wreck of the Sydney Cove, the beer is the result of a partnership between the AWRI, the Queen Victoria Museum & Art Gallery in Launceston and James Squire. Kegs of ‘The Wreck’ are being distributed across NSW, Victoria, Queensland, SA and Tasmania in early August. A 750 mL bottle of the beer will also be available in very limited release through Dan Murphy’s from 23 August. Contact the AWRI for more information about where to try the beer in your state.

Science week event explores future of wine
Wine as you see it today isn’t the same drink it was 200 years ago – It’s better! Find out how scientific breakthroughs have made wine more delicious than ever! The wine-loving scientists from the AWRI have put together another fun evening of science, wine tasting and story-telling for National Science Week – to be presented in Adelaide on 14 and 15 August. This event – Grape Expectations! The Future of Wine – will explore some of the key discoveries that have made wine what it is today, as well as the emerging technologies that will change the future of how wine is produced, viewed and consumed.

Featuring tastings, activities and stories, this event is suitable for anyone with an interest in wine. Register now via the AWRI events page or find out about other National Science Week events at https://www.scienceweek.net.au/.

Discover vineyards of the world on the AWRI website
From 1999 to 2004, Dr Peter Dry published a series of articles in the Wine Industry Journal (now Wine & Viticulture Journal) profiling key grapegrowing regions across the world. While it is some time since these articles were published, the information they contain is still highly relevant today. The full set of articles has now been reproduced on the AWRI website with permission from the original publisher, Winetitles. So, if you’d like to know more about how grapes are grown from Franciatorta in Italy to Vancouver Island in Canada, check out the collection now.

Registrations for CRUSH 2018 now open

CRUSH is the key grape and wine science forum for early career researchers. It provides a unique opportunity to share the latest knowledge in viticulture and oenology research, and to network with industry peers and academics. This year’s symposium takes place on Tuesday 25 and Wednesday 26 September at the Charles Hawker Centre on the Waite Campus, Urrbrae (SA), with a conference dinner on the Wednesday night. The event will run back to back with the Australian Society for Viticulture & Oenology seminar on Fermentation – converting research to reality, which will be held in the same venue on Thursday 27 September.

To register for CRUSH, please visit http://www.thewaite.org/crush. CRUSH is coordinated by the Wine Innovation Cluster, a partnership of the four leading Australian grape and wine research agencies (the AWRI, CSIRO, University of Adelaide and SARDI).

AWITC less than a year away
It’s now less than a year until the Australian wine community gathers in Adelaide for the 17th Australian Wine Industry Technical Conference (21-24 July 2019). To receive the latest news about the conference program and associated events, subscribe to the AWITC email mailing list and follow @The_AWITC on Twitter.

Expressions of interest are currently being sought from people interested in convening workshops at the conference. A program of 30 workshops will be presented across a range of themes, with all workshops to be held on Sunday, 21 July 2019. Follow this link to express your interest in presenting relevant, practical content that would work well in a workshop format. Applications close on 10 August 2018. For more information about the workshop program, contact Con Simos and Francesca Blefari (workshop coordinators) on 08 8313 6600 or workshops@awitc.com.au.

eBook collection expands

Eleven new titles have recently been added to the AWRI’s Grape and Wine eBook Collection. Highlights include an exploration of glass and its central importance in both transporting and enjoying wine, the rising popularity of rosé, a history of Margaret River’s wine industry and strategies to capitalise on the emergence of the Chinese wine visitor boom. To review the latest titles, visit the eBooks page on the AWRI website and browse the two eBook platforms. Access to the collection is reserved for Australian growers and winemakers who pay the Grape Research or Winegrape levy. For further information on using the collection, please consult the online guides or contact the AWRI information services team.

Notes of congratulations

Several AWRI staff have recent achievements that are worth celebrating:

  • Prof. Markus Herderich was elected as President of the OIV Sub-Commission ‘Methods of analysis’.
  • Jenny Bellon was awarded her PhD from the University of Adelaide.
  • Kate Beames, Ella Robinson, Dr Peter Dry and Dr Dan Johnson received a 2018 OIV Award for the Proceedings of the 16th Australian Wine Industry Technical Conference. The OIV Awards reward the best books related to the vine and wine sector published in the past two years.

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:

    2006 Chen, L., Capone, D., Tondini, F.A., Jeffery, D.W. Chiral polyfunctional thiols and their conjugated precursors upon winemaking with five Vitis vinifera Sauvignon blanc clones. J. Agric. Food Chem. 66 (18): 4674-4682; 2018.

    2007 Longbottom, M., Abbott, T. Exploring the links between sustainability and business resilience. Aust. N.Z. Grapegrower Winemaker (652): 28-31; 2018.

    2008 Godden, P. Ask the AWRI: Understanding whole-bunch fermentation. Aust. N.Z. Grapegrower Winemaker (652): p. 63; 2018.

    2009 Moran, M.A., Bastian, S.E., Petrie, P.R., Sadras, V.O. Late pruning impacts on chemical and sensory attributes of Shiraz wine. Aust. J. Grape Wine Res. DOI: 10.1111/ajgw.12350; 2018.

    2010 Cordente, A.G., Solomon, M., Schulkin, A., Francis, I.L., Barker, A., Borneman, A.R., Curtin, C.D. Novel wine yeast with ARO4 and TYR1 mutations that overproduce ‘floral’ aroma compounds 2-phenylethanol and 2-phenyethyl acetate. Appl. Microbiol. Biotechnol. 102 (14): 5977-5988; 2018.

    2011 Skewes, M., Petrie, P.R., Liu, S., Whitty, M. Smartphone tools for measuring vine water status. Acta Hortic. 1197: 53-58; 2018.

    2012 Dambergs, B., Nordestgaard, S., Jiang, M., Wilkes, E., Petrie, P. Hyperspectral imaging of botrytis in grapes. Wine Vitic. J. 33 (3): 22-24; 2018.

    2013 Li, S., Wilkinson, K., Bindon, K., Bastian, S., Ristic, R. Winemaking supplements: what’s inside? Wine Vitic. J. 33 (3): 30-33; 2018.

    2014 Varela, C., Bartel, C., Borneman, A., Herderich, M., Johnson, D. Brettanomyces yeasts still have potential to give wine producers a headache. Wine Vitic. J. 33 (3): 36-38; 2018.

    2015 Dry, P. Gruener veltliner. Wine Vitic. J. 33 (3): p. 55; 2018.

    2016 Longbottom, M. Ask the AWRI: Brown marmorated stink bug. Aust. N.Z. Grapegrower Winemaker (653): p. 53; 2018.

    2017 Taylor, A., Barlow, N., Day, M.P., Hill, S., Maring, N., Patriarca, M. Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages. J. Anal. At. Spectrom. 33 (3): 338-382; 2018.

    2018 Coulter, A. Ask the AWRI: Lightstruck character. Aust. N.Z. Grapegrower Winemaker (654): 76-77; 2018.

    2019 Bellon, J.R., Ford, C.M., Borneman, A.R., Chambers, P.J. Improved industrial interspecific wine yeasts using chromosomal mutations as potential makers for increased fitness. Front. Microbiol. 9 (1442): 1-12; 2018.

    2020 Liu, S., Li, X., Wu, H., Xin, B., Petrie, P.R., Whitty, M. A robust automated flower estimation system for grape vines. Biosystems Eng. 172: 110-123; 2018.

    2021 McRae, J.M., Teng, B., Bindon, K. Factors influencing red wine color from the grape to the glass. Ref. Mod. Food Sci. DOI: 10.1016/B978-0-08-100596-5.21655-7; 2018.

    2022 McRae, J.M., Barricklow, V., Pocock, K.F., Smith, P.A. Predicting protein haze formation in white wines. Aust. J. Grape Wine Res. DOI: 10.1111/ajgw.12354; 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.

Agrochemical update July 2018 – New insecticide registered

4 July 2018 >

The Australian Pesticides and Veterinary Medicines Authority (APVMA) has recently approved the use of a combination abamectin and chlorantraniliprole product in grape production.

ABAMECTIN + CHLORANTRANILIPROLE

APVMA 81921

‘Voliam Targo’ is a Syngenta Australia Pty Ltd product.

‘Voliam Targo’ is registered for control of grapeleaf rust mite, grapevine moth, light brown apple moth, two spotted mite and suppression of garden weevil in grapevines. It is an activity group 6 + 28 insecticide. Follow the label directions.

Resistance management: DO NOT make more than two applications of Group 28 insecticides per season.

Recommended restriction on use (witholding period) for grapes destined for export wine: Use no later than EL 29, berries pepper-corn size (not > 4 mm diameter).
 

The latest version of the ‘Dog book’ can be viewed in the online pdf or mobile app available from the agrochemicals page on the AWRI website. 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.

Agrochemical update June 2018 – New ‘Dog book’ available

18 June 2018 >

The 2018/19 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 or mobile app. A hard copy will be distributed to levy payers by mail and will also be included with the next issue of Australian & New Zealand Grapegrower & Winemaker.

This agrochemical update summarises the major changes 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.

PYDIFLUMETOFEN

APVMA 82484

‘Miravis’ is a Syngenta Australia Pty Ltd product.

‘Miravis’ is registered for control of powdery mildew in grapevines and is an activity group 7 (succinate dehydrogenase inhibitors) fungicide.

Read the full label prior to use and follow the directions.

Recommended restriction on use (withholding period) for grapes destined for export wine: Use no later than E-L 19, beginning of flowering when caps start loosening.

BACILLUS AMYLOLIQUEFACIENS

APVMA 82242

‘Serenade Opti’ is a Bayer CropScience product.

‘Serenade Opti’ is registered for control of botrytis bunch rot in grapevines and is an activity group 44 (microbial) fungicide.

Read the full label prior to use and follow the directions.

Recommended restriction on use (withholding period) for grapes destined for export wine: May be used until harvest.

Active constituents removed

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

DIMETHOATE

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

The following active constituents have been removed from the ‘Dog book’ because the product is no longer available.

BENALAXYL + MANCOZEB

Activity group 4 + M3 fungicide registered for black spot and downy mildew.

CAPTAN + METALAXYL

Activity group M4 + 4 fungicide registered for black spot, botrytis bunch rot, downy mildew and phomopsis cane and leaf spot.

DICOFOL

Activity group 2B insecticide registered for bunch mite and grape leaf blister mite.

HEXACONAZOLE

Activity group 3 fungicide registered for powdery mildew.

Changes to withholding period (WHP) recommendations for export wine

Products containing the active constituent iprodione are no longer recommended for use on grapes destined for export wine.

The recommended WHP for products containing fenpyrazamine has been shortened, provided only one spray is applied per season. The old recommendation, ‘Use no later than E-L 25’ has been replaced with ‘Use no later than E-L 29’, provided products containing fenpyrazamine are only used once per season. If more than one spray is to be applied, the recommendation is ‘Use no later than E-L 25’.

The recommended WHP for products containing dimethomorph has been shortened, provided only one spray is applied per season. The old recommendation, ‘Use no later than E-L 25’ has been replaced with ‘Use no later than E-L 31’, provided products containing dimethomorph are only used once per season. If more than one spray is to be applied, the recommendation is ‘Use no later than E-L 25’.

The recommended WHP for herbicides is ‘Use no later than 30 days before harvest’, unless a longer WHP is listed on the label.

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.

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.

New section

A new section that highlights the changes made in the latest edition has been added on page 4.

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.

Grapevine virus testing

14 June 2018 >

With many vineyards currently being prepared for replanting and grafting, it is important to maximise the long-term health of the vineyard by using pest-free propagation material. Propagation material which carries viruses and other pathogens can have devastating effects on vine growth, yield and fruit quality. It is recommended that propagation materials are purchased from nurseries that have adopted the Vine Industry Nursery Accreditation Scheme.

When grafting from one variety to another, the virus status of the rootstock should be known, even if the vines are symptomless. This is because varieties vary in virus sensitivity, and the scion may perform badly if a virus is present.

Management practices can help contain the spread of viruses and reduce losses, so established vineyards should be routinely inspected for the presence of virus-associated symptoms. If virus infection is suspected, diagnostic testing should be undertaken on vines with symptoms. The removal of infected vines and control of insect vectors such as mealybug and scale may reduce the spread of the viral pathogen. If the virus status of new plantings is not known, virus testing is recommended because even if the vines are symptomless, they may act as a reservoir for viruses that could affect other sensitive varieties.

Virus diagnosis is typically undertaken on dormant cuttings, so now is the right time to collect and submit samples for analysis. This service is offered by AWRI Commercial Services in South Australia or Crop Health Services in Victoria. AWRI Commercial Services has recently updated its resources on virus testing including updated sample submission information and a new fact sheet with details about sampling and analysis. More general information about the services available can be found at the virus testing homepage.

For information about AWRI Commercial Services’ virus testing services, please contact Dr Nuredin Habili on nuredin.habili@awri.com.au or 08 8313 7426.

For other technical queries, please contact the AWRI helpdesk on helpdesk@awri.com.au or 08 8 313 6600.

Technical Review June 2018 issue available online

12 June 2018 >

The June 2018 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
  • Ask the AWRI: carbonic maceration
  • Effect of white wine composition on protein haze potential
  • Investigation of ‘stone fruit’ aroma in Chardonnay, Viognier and botrytis Semillon wines
  • Volatile compounds related to ‘stone fruit’ aroma attributes in Viognier and Chardonnay wines
  • Managing the impact of smoke taint in the Australian wine industry
  • What makes red wine green?
  • Sooty mould winemaking trial: the impact on processing, composition and sensory attributes of Shiraz wine
Current literature – oenology
  • Australian organic whites impress
  • Smoke taint in wine: how smoke-derived volatiles accumulate in grapevines
  • Water into wine: pre-fermentation strategies for producing lower alcohol wine
  • Role of elemental sulfur in forming latent precursors of H2S in wine
  • The chemical reaction of glutathione and trans-2-hexenal in grape juice media to form wine aroma precursors: the impact of pH, temperature, and sulfur dioxide
  • Oxidation of wine polyphenols by secretomes of wild Botrytis cinerea strains from white and red grape varieties and determination of their specific laccase activity
  • U.K. and global wine markets by 2025, and implications of Brexit
Current literature – viticulture
  • Partial solar radiation exclusion with color shade nets reduces the degradation of organic acids and flavonoids of grape berry (Vitis vinifera L.)
  • How climate change affects winegrowing
  • Understanding the effect of smoke taint in grapes and wine
  • A pruning technique for improved vine health and longevity
  • Integrated, organic and biodynamic viticulture: a comparative 10-year study
  • Exploring NZ’s vineyard virome
  • Fruit flies play role in sour rot complex: training system can impede development of disease
  • Dolcetto: stepping out from the shadows of Nebbiolo and Barbera at Parish Hill
  • A cool change: a ‘new wave’ of Tasmanian winegrape producers explore cool-climate varietal options
  • A little water can go a long way when battling heatwaves

eNews – May 2018

14 May 2018 >

2000th paper features secrets of stone fruit flavour

Shipwreck beer brought back to life

CO2 – an important component of still wines not just sparklings

Help for grape and wine producers to access grants

Practice trends and oxygen management at WineEng2018 conference

‘Ask the AWRI’ columns at your fingertips

Communication survey still open

Start of the wine show season for ShowRunner

Save the date – the 17th AWITC will be held 21-24 July 2019

Order the latest AWRI staff publications online

Acknowledgements

2000th paper features secrets of stone fruit flavour

The AWRI is pleased to announce that it has recently published its 2000th article since its founding in 1955. The 2000th paper, published in the Journal of Agricultural and Food Chemistry describes cutting-edge research on the peach and apricot flavours found in white wines. Conducted in a collaboration between the AWRI, the University of South Australia and the University of Bordeaux in France, this research combined sensory analysis, chemical analysis of wine volatiles and painstaking reconstitution experiments to identify the most important compounds involved in stone fruit flavours.

A key finding was that a combination of monoterpene compounds, previously known to contribute citrus and floral characters, were also in fact the most important contributors to apricot aroma in white wines. This work formed a major part of AWRI Senior Scientist Tracey Siebert’s PhD studies and Tracey is congratulated on having recently had her PhD thesis accepted as well as being lead author on the 2000th paper.

The full paper detailing these results is accessible via the AWRI library:
Siebert, T.E., Barker, A., Pearson, W., Barter, S.R., de Barros Lopes, M.A., Darriet, P., Herderich, M.J., Francis, I.L. Volatile compounds related to ‘stone fruit’ aroma attributes in Viognier and Chardonnay wines. J. Agric. Food Chem. 66(11): 2838-2850; 2018.

Shipwreck beer brought back to life
In 2016 AWRI scientists were involved in a unique project isolating yeast from beer bottles found in the 1797 shipwreck of the Sydney Cove in Bass Strait. Genetic analysis showed that the yeast was a rare hybrid strain with differences from modern ale strains. Now, through a partnership with the Queen Victoria Museum & Art Gallery in Launceston and James Squire, the yeast that was isolated has been used to produce a new brew. Known as ‘The Wreck – Preservation Ale’, the porter-style beer will be launched at the GABS Beer Festival in Melbourne and Sydney and a special event in Launceston later this month. More information about the wreck, the partnership and the new beer can be found at: https://www.jamessquire.com.au/news/the-story-behind-the-wreck/.

CO2 – an important component of still wines not just sparklings
All still wines contain dissolved carbon dioxide CO2, and in fact, if levels are too low a wine can taste ‘flat’ and appear to lack ‘freshness’. Recent work at the AWRI has delved deeper into the role of CO2 in still wines – exploring if specific tastes and textures are influenced by CO2 and investigating how other wine components interact with dissolved CO2.Chardonnay, Viognier, Shiraz and Cabernet Sauvignon wines were prepared with a range of CO2 levels. The pH, alcohol and (in the case of red wines) tannin levels of the wines were also varied in combination with dissolved CO2. The wines were then tasted under conditions that reflected typical wine consumption, with tasters rating a range of flavour and mouth-feel attributes. Dissolved CO2 concentrations of the wine in the glass were simultaneously measured using a modified Orbisphere system that took ‘parallel’ measurements of dissolved CO2 from replicate wine glasses at the moment the wines were being tasted. This attention to detail was necessary as wine temperature, glass shape, pouring, and the time between pouring and tasting can all affect dissolved CO2 at the moment of tasting, which could in turn influence the taste and mouth-feel.

The trial has been completed and the results to be published shortly will include details of the dynamics of dissolved CO2 losses during pouring and before they are tasted. It will also describe the interactions between dissolved CO2 and the wine matrix on the tastes and textures of white and red wine.

Help for grape and wine producers to access grants

Many different state and national government bodies offer grants to businesses, including grape and wine producers. With so many schemes around, it can be difficult to keep track of them all and make the most of the opportunities that are available. To provide a quick reference, the AWRI has summarised many of the grants currently available to grapegrowers and winemakers in a new table on the AWRI website. This table will be updated regularly, and the link will be included in future editions of AWRI eNews. If you are aware of any grant programs available that have not been included, please contact Tadro Abbott on tadro.abbott@awri.com.au.

Practice trends and oxygen management at WineEng2018 conference

AWRI research will be on show as part of this year’s Winery Engineering Association conference in Nuriootpa on 25 and 26 July. Simon Nordestgaard will deliver the keynote presentation on trends in wine production practices, featuring data from the AWRI’s major practices survey. AWRI staff will also participate in a cross-industry oxygen management forum featuring speakers from the wine and beer industries. Other topics to be covered at the conference include refrigeration, batteries, scheduling software, stainless steel selection and structured problem-solving. In addition, there will be a beer tasting led by a Coopers brewer and optional tours of local wineries. For more information or to register visit http://www.wea.org.au/.

‘Ask the AWRI’ columns at your fingertips
Every month, the AWRI publishes its ‘Ask the AWRI’ column in Australian & New Zealand Grapegrower & Winemaker. These are succinct, question & answer-style articles on technical issues across viticulture, winemaking, analysis and health that stem from the activities of the AWRI helpdesk team. More than 50 past columns are now available for download from a new page on the AWRI website, covering topics including: filtration, skipping vineyard sprays in dry years, wine and heart health, pinking and sooty mould. For help with technical issues, or to propose a topic for an upcoming column, please contact the AWRI helpdesk on helpdesk@awri.com.au or 08 8313 6600.

Communication survey still open

The AWRI recently distributed a survey about its communication channels and publications. The response to the survey has been excellent and thanks are extended to all of those who have taken the time to contribute. If you haven’t yet had a chance to complete the survey, but are still interested in doing so, the survey is still open and can be accessed here. Results will help guide planning of the AWRI’s future communication efforts, so they can be targeted to achieve the greatest impact.

Start of the wine show season for ShowRunner
The AWRI’s wine show management system, ShowRunner, kicked off its 2018 wine show season at the Langhorne Creek Wine Show this month, with around 230 exhibits tasted and judged using the software. Results were produced within 20 minutes of the Champion of Show being judged.

ShowRunner brings together all the administration and manual processes of organising a wine show and makes running a wine show simple and seamless. One system supports online entries, judging via electronic devices at the show and generation of results. Wine show organisers can contact Francesca Blefari on showrunner@awri.com.au or 0437 871 011 for more information.

Save the date – the 17th AWITC will be held 21-24 July 2019
It’s hard to believe, but it’s less than 15 months until the Australian Wine Industry Technical Conference returns to Adelaide! Next year’s program will feature WFA Outlook sessions, plenary presentations of the latest content from across the globe, hands-on workshops, Fresh Science, an extensive poster exhibition and the student forum ‘In the wine light’. The conference will be staged side-by-side with WineTech – the Australian Wine Industry Trade Exhibition – delivered in partnership with Fair Events and WISA. The conference’s association with the McWilliam’s Maurice O’Shea Award Dinner will also continue, forming a major highlight of the social program. Make sure the dates of 21 – 24 July 2019 are locked in your diary, as you won’t want to miss the Australian wine industry’s biggest technical event. For more information visit http://www.awitc.com.au/ or contact Kate Beames on kate.beames@awitc.com.au.

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:

1993 Gawel, R., Schulkin, A., Smith, P., Kassara, S., Francis, L., Herderich, M., Johnson, D. Influence of wine polysaccharides on white and red wine mouthfeel. Wine Vitic. J. 33(1): 34-37; 2018.

1994 Essling, M. Ask the AWRI: Spray drift. Aust. N.Z. Grapegrower Winemaker (650): 34-35; 2018.

1995 Godden, P. Sooty mould winemaking trial: the impact on processing, composition and sensory attributes of Shiraz wine. Wine Vitic. J. 33(2): 19-24; 2018.

1996 Capone, D., Pearson, W., Bindon, K., Kassara, S., Solomon, M., Bey, L., Francis, L., Herderich, M., Johnson, D. What makes red wine green? Wine Vitic. J. 33(2): 32-35; 2018.

1997 Krstic, M., Porter, I., Plozza, T., Dunne, K., Herderich, M., Culbert, J., Zhang, P., Bui, J. Managing the impact of smoke taint in the Australian wine industry. Wine Vitic. J. 33(2): 47-49; 2018.

1998 Teissedre, P-L., Stockley, C., Boban, M., Gambert, P., Alba, M.O., Flesh, M., Ruf, J-C. The effects of wine consumption on cardiovascular disease and associated risk factors: a narrative review. OENO One 51(1): 67-79; 2018.

1999 Siebert, T.E., Barker, A., Barter, S.R., de Barros Lopes, M.A., Herderich, M.J., Francis, I.L. Analysis, potency and occurrence of (Z)-6-dodeceno-γ-lactone in white wine. Food Chem. 256: 85-90; 2018.

2000 Siebert, T.E., Barker, A., Pearson, W., Barter, S.R., de Barros Lopes, M.A., Darriet, P., Herderich, M.J., Francis, I.L. Volatile compounds related to ‘stone fruit’ aroma attributes in Viognier and Chardonnay wines. J. Agric. Food Chem. 66(11): 2838-2850; 2018.

2001 Siebert, T.E., Barter, S.R., de Barros Lopes, M.A., Herderich, M.J., Francis, I.L. Investigation of ‘stone fruit’ aroma in Chardonnay, Viognier and botrytis Semillon. Food Chem. 256: 286-296; 2018.

2002 McRae, J.M., Schulkin, A., Dambergs, R.G., Smith, P.A. Effect of white wine composition on protein haze potential. Aust. J. Grape Wine Res. doi: 10.1111/ajgw.12346: 1-6; 2018.

2003 Dry, P. Mencia. Wine Vitic. J. 33(2): p. 59; 2018.

2004 Cowey, G., Ranjitkar, S. Tooth care for wine professionals: protect your teeth against occupational hazards. Wines Vines 99 (1): 148, 150; 2018.

2005 Cowey, G. Ask the AWRI: Carbonic maceration. Aust. N.Z. Grapegrower Winemaker (651): 70-71; 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.