Celebrating 25 years of the Advanced Wine Assessment Course

The AWAC was the brainchild of Brian Croser AO, and was born in collaboration with the Royal Agricultural and Horticultural Society of South Australia. The early courses were led by Peter Leske (then Leader of the AWRI’s Extension Services), renowned winemaker and AWRI Council member Geoff Weaver and Dr Terry Lee, AWRI Managing Director. First known as the AWASC (S for ‘Short’), its objective was to provide formal, intensive training in wine evaluation and judging techniques to wine industry members and thereby develop a larger, more professional pool of wine show judges and associates.

Over its 25-year history, the AWAC has proven to be an important contributor to the development of the Australian wine show system. Course participants gain an appreciation of the fundamentals of wine quality, are exposed to a wide range of Australian and international wine styles, and learn skills and techniques to judge large numbers of wine, quickly and reliably. The AWAC has been held in two states and at five different locations over the years, and is now based at the AWRI in Adelaide.

The AWAC, in partnership with regional and national wine shows, now awards an outstanding candidate in each course the position of dux. The recipient of this award is fast-tracked to an associate judge position at a national wine show. Information on how to become a wine show judge can be found in this FAQ.

The course has also led to development of an electronic wine show management system, ShowRunner. Originally developed for AWAC scoring, this system has now been expanded to include all aspects of running a wine show and is being used by more than 20 wine shows across Australia in 2017.

As it celebrates the AWAC’s 25th birthday, the AWRI would like to thank the many past and present staff who have assisted with the running of the course over the last 25 years.

To attend the next AWAC course in June 2018, register your interest here.

New RDE plan available

The plan, which formally commenced on 1 July 2017, provides a clear direction for the AWRI’s RDE activities. Over time it will evolve in line with emerging opportunities, changes to industry priorities and needs and available funding. Industry feedback on the plan throughout its life is welcomed and actively sought. For more information, please contact Ella Robinson on 08 8313 6600 or ella.robinson@awri.com.au.

Riesling research underway during German vintage

The vineyards of Geisenheim University are in the Rheingau region of Germany, situated on a gentle slope on the northern banks of the Rhine river about 60 kilometres west of Frankfurt. These vineyards underwent treatments to alter canopy light exposure followed up with small-scale winemaking in the university winery. Yevi has recently returned to Adelaide with her German Riesling trial wines, and presented some of her data at the Crush grape and wine symposium. She will spend three years at the AWRI delving into aged Riesling character, and uncovering what Australia and Germany can learn from each other when it comes to how vineyard conditions affect how Riesling ages.

Vintage workshop

Vintage is approaching, and it is time to start thinking about upskilling vintage lab staff and making the most of available technology for 2018. AWRI Commercial Services will hold vintage workshops in early 2018 in Adelaide, the Barossa and Griffith to cover a range of vintage-specific skills for lab staff and winemakers.

Each workshop will be conducted in two parts. The first part will focus on the laboratory, with content aimed at new vintage casual staff, covering general wine laboratory skills and vintage-related analyses. The second part will focus on using the AWRI Ferment Simulator. This session will be relevant to both lab staff who may be entering ferment data, and winemakers who may need to use and interpret the data.

The Ferment Simulator session will be conducted in a computer suite, allowing participants to work hands-on with the Ferment Simulator as they learn. Participants will also have the opportunity to bring their own historical ferment data to work with if they wish.

Each part of the workshop will be conducted over a half day. Tickets cover both sessions but are transferable, so it is possible to send one person to the lab skills session and a second person to the Ferment Simulator session, using the same ticket.

Cost: $500 per ticket – includes lunch.

Dates:
Griffith: 17 January 2018
Barossa: 23 January 2018
Adelaide: TBC

To register interest in attending one of these workshops, please complete the registration form or for more information, email Neil Scrimgeour or Tadro Abbott or phone 08 8313 6600.

Australia-China Young Scientist Exchange and Endeavour Scholarship

AWRI Research Scientist, Agnieszka Mierczynska-Vasilev, has recently returned from China after being one of fourteen Australians selected to participate in the Australia-China Young Scientist Exchange Program. Run by the Australian Academy of Technological Sciences and Engineering and the Ministry of Science and Technology of China, Agnieszka spent two weeks in China for the exchange program, and has returned to the AWRI with new research networks and prospects for collaboration. Agnieszka has also just been announced as a winner of a prestigious 2018 Endeavour Research Fellowship!

During her time in China, Agnieszka met a number of excellent researchers from China Agricultural University and Northwest Agriculture and Forestry University. There were some with whom she had a lot in common in terms of research interests, which helped quickly identify collaborative opportunities. The program was also a great opportunity to meet and develop relationships with the other emerging Australia research leaders involved in the exchange. While in China, Agnieszka also discussed the possibility of exchange programs between AWRI and China Agricultural University and Northwest Agriculture and Forestry University for staff and students, as well as the possibility of joint PhD supervision programs in the field of wine chemistry.

The Endeavour Scholarship will allow Agnieszka to initiate a research collaboration with the Max Planck Institute for Polymer Research in Mainz, Germany, which will involve:

• studying the nature of interactions between colloids in wine
• characterising the structure of wine proteins responsible for wine haze
• developing new techniques for the study of diffusion by macromolecules and colloids in wine.

Precursors of ‘reductive’ aromas in bottled wine

Recently published AWRI research has improved understanding of how ‘reductive’ aromas, such as those described as ‘rotten egg’, ‘onion’ and ‘garlic’ are released from precursor compounds in wine post-bottling. This work is important because while the precursors that determine the concentrations of ‘reductive’ sulfur compounds during fermentation are well defined, their roles in wines post-bottling have not been as clear. Results showed that the amino acids cysteine and methionine did not produce large concentrations of H₂S; however, glutathione was associated with small increases of H₂S, especially when present in combination with copper. Methylthioacetate and dimethyldisulfide made major contributions to methanethiol (MeSH) concentrations in both red and white wines, with up to 20% conversion of methylthioacetate to MeSH and up to 70% conversion of dimethyldisulfide to MeSH. Ethylthioacetate produced up to 39% ethanethiol (EtSH) in wines post-bottling. The presence of copper significantly affected the abilities of glutathione and dimethyldisulfide to produce H₂S and MeSH, as well as the rate of H₂S and MeSH formation. Wine pH also had a significant impact on MeSH and EtSH formation from the thioacetates.

The full paper detailing these results is accessible via the AWRI library: Bekker, M.Z., Wilkes, E.N., Smith, P.A. 2017. Evaluation of putative precursors of key ‘reductive’ compounds in wines post-bottling. Food Chem. DOI: 10.1016/j.foodchem.2017.10.123

AWRI Ferment Simulator – updated for 2018 vintage

The pre-vintage period is a great time to check out the AWRI Ferment Simulator and make plans to use it in vintage 2018. This free app, released last year, brings powerful algorithms for predicting ferment behaviour into a new online platform designed for ease of use on both desktops and mobile devices. The Ferment Simulator stores all ferment-related data (baume, temperature, juice analysis, pump-overs, additions and any other analysis performed). It provides warnings if ferments are progressing too slowly or too fast and allows modelling of possible corrective actions. A digital archive of ferment data allows users to search back through their ferment history, view old ferments and compare performance. New features have been added for 2018 including the prediction of peak fermentation rate, increased sampling frequency and a number of usability improvements. The Ferment Simulator is available as a free module on the WineCloud. For more information and to register for an account, visit the AWRI’s Ferment Simulator webpage.

New eBooks available

Nine new titles have recently been added to the AWRI’s Grape and Wine eBook Collection, with topics covering management of grapevine viruses, wine barrels, sustainable viticulture practices and understanding the sensory experience of tasting wine. To review the latest titles, visit the AWRI website and browse the two 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.

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:

1954 Smith, P., Schulkin, A., Dambergs, R., Kassara, S., Barter, S., Solomon, M., Birchmore, W., Bevin, C., Francis, L., Bindon, K. Assessment of relationships between grape chemical composition and grape allocation grade. Dry, P. (ed.) 2017. Searching for the sweet spot – the quest for optimal yield and quality. Proceedings ASVO seminar, Mildura, Victoria, 24-25 July, 2014. Adelaide, SA; Australian Society of Viticulture and Oenology. 16-19; 2016.

1955 Sadras, V.O., Bonada, M., Moran, M.A., Petrie, P.R. Vines and wines in a warming climate. Dry, P. (ed.) Searching for the sweet spot – the quest for optimal yield and quality. Proceedings ASVO seminar, Mildura, 24-25 July, 2014. Adelaide, SA; Australian Society of Viticulture and Oenology. 50-54: 2016.

1956 Bindon, K., Varela, C., Holt, H., Williamson, P., Francis, L., Kennedy, J., Herderich, M. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon. Dry, P. (ed.) Searching for the sweet spot – the quest for optimal yield and quality. Proceedings ASVO seminar, Mildura, Victoria, 24-25 July, 2014. Adelaide, SA; Australian Society of Viticulture and Oenology. 63-66; 2016.

1957 Wang, J., Capone, D.L., Wilkinson, K.L., Jeffery, D.W. Chemical and sensory profiles of rosé wines from Australia. Food Chem. 196: 682-693; 2016.

1958 Sternes, P.R., Costello, P.J., Chambers, P.J., Bartowsky, E.J., Borneman, A.R. Whole transcriptome RNAseq analysis of Oenococcus oeni reveals distinct intra-specific expression patterns during malolactic fermentation, including genes involved in diacetyl metabolism. Int. J. Food Microbiol. 257: 1-5; 2017.

1959 Hodson, G., Wilkes, E., Azevedo, S., Battaglene, T. Methanol in wine. BIO Web of Conferences 9(02028): 1-5; 2017.

1960 Williamson, P.O., Mueller-Loose, S., Lockshin, L., Francis, I.L. More hawthorn and less dried longan: the role of information and taste on red wine consumer preferences in China. Aust. J. Grape Wine Res. DOI: 10.1111/ajgw.12309: 1-12; 2017.

1961 Bonada, M., Petrie, P.R., Edwards, E.J., McCarthy, M.G. The impact of winter drought on vine growth and wine quality. Aust. N.Z. Grapegrower Winemaker (644): 41-43; 2017.

1962 Condé, B.C., Bouchard, E., Culbert, J.A., Wilkinson, K.L., Fuentes, S., Howell, K.S. Soluble protein and amino acid content affects the foam quality of sparkling wine. J. Agric. Food Chem. 65(41): 9110-9119; 2017.

1963 Godden, P. Ask the AWRI: Sooty mould. Aust. N.Z. Grapegrower Winemaker (645): 30-32; 2017.

1964 Schmidt, S., Borneman, A., Kolouchova, R., McCarthy, J., Bellon, J., Herderich, M., Johnson, D. Spoilt for choice: picking the right yeast in a vibrant market. Wine Vitic. J. 32(5): 35, 37-38; 2017.

Acknowledgement

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.

New investment agreement signed

In early September, Wine Australia and the Australian Wine Research Institute (AWRI) entered into an agreement covering research, development and extension (RDE) activities at the AWRI from 2017–25. This long-term partnership reflects a high level of strategic alignment between the two organisations. It provides the AWRI with greater certainty and flexibility and will allow it to plan and deliver RDE more efficiently for the benefit of levy payers and the broader community.

Key grape and wine sector priorities that will be addressed under this agreement include:

• improvements in wine production efficiency
• improved tools for the creation of target wine styles and strategies to mitigate faults
• increased understanding of wine flavour and texture how they are influenced by viticultural and winemaking inputs
• enhanced yeast and bacterial germplasm options
• improved fermentation processes
• greater understanding of terroir in an Australian context
• continued support for market access for Australian wine
• extension activities that support producers and facilitate awareness and adoption of research outcomes.

For more information, please contact Ella Robinson on 08 8313 6600 or ella.robinson@awri.com.au.

A faster heat test

A selection of different white wine varieties were fined at the bentonite dose rates predicted by a 24-hour version of the heat test and the shorter 5-hour method (heating wine for 2 hours at 80°C in a water bath and cooling for 3 hours at 20°C) and stored at both 17°C and 28°C for 12 months. All wines were clear and bright when stored at 17°C. Most wines remained clear and bright after fining at the rate predicted by the heat test after storage at 28°C. These trials further suggested that a shorter heat test is suitable for predicting wine haze. Wineries interested in trialling the new shorter heat test are advised to conduct a side-by-side comparison of the results with their current heat test method.

New processing aids will soon be available to Australian winemakers – but silver chloride is not one of them!

In July and August, Food Standards Australia New Zealand (FSANZ) approved applications to add several new processing aids to the list permitted to be used in winemaking. It is important to recognise, however, that although six items have been added only five will be available to Australian producers. The materials to be added to schedule S18 of the Food Standards Code (the Code) are:

• Pectins
• Carageenans
• Ammonium bisulfite
• Chitin-glucan
• Polyvinylimidazole-polyvinylpyrrolidone co-polymers (PVI/PVP)
• Silver chloride

Critically, however, the last of these, silver chloride, will not be added to Standard 4.5.1 which applies specifically to Australian wine production. So, while all six will be available to foreign wine producers selling their product in Australia, only the first five will be available to Australian winemakers.

This is not an error or an oversight. After serious consideration, the Australian wine sector did not request permission for the use of silver chloride in Australian wine production. Wine Australia is aware of reports that certain suppliers are offering samples of silver chloride to Australian wine producers. Any suggestion that it will soon be legal to use silver chloride in Australian wine is based on a misunderstanding of the impending changes to the Code. It is likely that the changes will come into force by the end of this year. So, to be clear, during the 2018 harvest period Australian winemakers will be able to use five processing aids not previously available. Silver chloride is not one of them.

Rubber transfer hoses

Following a recent trial of a range of commonly used rubber hoses and other rubber products, the AWRI recommends that a proactive risk management approach is taken with rubber products used in winemaking and that contact times between wine and rubber are minimised as much as possible. Rubber products can also be tested for their potential to impart taints into the wine during processing, especially during extended contact periods. This service is available through AWRI Commercial Services. For more information, please consult the following fact sheet or contact Neil Scrimgeour on 08 8313 6600 or neil.scrimgeour@awri.com.au.

Results from AWRI Board election

An election was recently held for positions on the AWRI Board in the small and medium levy payer categories. There were two candidates in both categories standing for election. The AWRI is pleased to announce that Dr John Harvey from Bathe Wines has been elected to the vacant position in the small levy payer category and Wendy Cameron, Winemaking Consultant, has been elected to the vacant position in the medium levy payer category. Only one nomination was received in the large levy payer category, so an election was not required. Iain Jones of Treasury Wine Estates is the successful candidate in the large category.

John Harvey, a current Director of the AWRI, is the owner of Bathe Wines and a Non-Executive Director of Revenir Winemaking Pty Ltd. He is a former Executive Director the Grape and Wine Research and Development Corporation (now part of Wine Australia) and a past Chair of the Adelaide Hills Wine Region. John holds a Bachelor of Science with Honours in Genetics, a PhD and an MBA from the University of Adelaide and has worked as a researcher. Away from wine, he currently holds a number of other commercial and not-for-profit board positions.

Wendy Cameron is an experienced winemaker and wine business manager. Wendy worked for Brown Brothers Milawa Vineyards for 17 years, initially as a winemaker and for 10 years as Head of Winemaking. Prior to this Wendy managed her own small family winery business in Victoria. Currently Wendy continues as a winemaking consultant to Brown Brothers Milawa Vineyards. Wendy was awarded the inaugural ASVO Winemaker of the Year Award in 2012 and was a finalist in the Gourmet Traveller Wine Winemaker of the Year competition in 2015. Wendy holds a Bachelor of Applied Science (Biochemistry and Microbiology), a Masters of Science (Biochemistry), a Bachelor of Applied Science (Wine Science) a Graduate Diploma of Education, a Graduate Certificate of Business and is a Master of Wine.

Iain Jones spent his early career working with winemaking and operational teams to improve wine quality and operational efficiencies. In the last 12 years, he has been working in senior management roles, providing leadership across a broad portfolio of areas including: Laboratories, Quality Assurance, Environmental Management, Research and Development, Health and Safety, Engineering and Lean Business Improvement. Iain is actively involved in a number of industry organisations and committees and holds a Bachelor of Science (Biochemistry and Microbiology) and a Masters by Research (Microbiology) focusing on wine quality assurance.

All three Directors will commence their elected term on 1 January 2018. The terms of outgoing Board members, Kim Horton and Dr Stuart McNab, will conclude on 31 December 2017. The AWRI thanks Kim and Stuart for their significant contributions over the last three years.

Do you know your musty from your mousy?

The AWRI is running a free introductory taints workshop on Monday, 13 November, where participants will be able to familiarise themselves with common winemaking faults and get a better understanding of their own perception thresholds.

The suite of taint and fault compounds presented may form the basis of a sensory proficiency program available to all Australian winemakers. This would allow interested wine producers to access food-grade sensory standard compounds (in a capsule form) for regular assessment of their winemaking teams and benchmarking of their performance against others in the industry. The program would allow wineries to regularly train and monitor staff in sensory proficiency without having to be internally equipped with facilities to prepare and conduct such training. Register now for the free workshop, or for more information, please contact Neil Scrimgeour on 08 8313 6600 or neil.scrimgeour@awri.com.au.

Webinar program – what’s coming up?

Four webinars with a viticultural focus are coming up in October and into early November. First up on 12 October is Dr Mardi Longbottom from the AWRI and Andrew Weeks from Australian Vignerons discussing the biosecurity processes that are working to keep Australia’s vineyards free from exotic pests and diseases. A week later on 19 October, Andy Clarke from Yering Station will discuss the management of soil structure in established vineyards. The following two webinars (on 26 October and 2 November) focus on vineyard apps – Prof. Eileen Scott from the University of Adelaide will discuss PMapp which allows in-field assessment of powdery mildew and Mark Skewes from SARDI will discuss an app that assesses vine water stress.

For more details or to register for upcoming webinars, visit the webinar page on the AWRI website or contact infoservices@awri.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:

1920 Coulter, A. Ask the AWRI: The tricks and traps of deacidification. Aust. N.Z. Grapegrower Winemaker (642): 56-57; 2017.

1921 Longbottom, M. Ask the AWRI: Soil analysis and soil carbon. What should you be looking for when getting your soil tested? Aust. N.Z. Grapegrower Winemaker (641): 44-45; 2017.

1922 Capone, D.L., Barker, A., Williamson, P.O., Francis, I.L. The role of potent thiols in Chardonnay wine aroma. Aust. J. Grape Wine Res. doi: 10.1111/ajgw.12294: 13 p.; 2017.

1923 Wilkes, E. Why is predicting alcohol so hard? WBM (May/June): 64-65; 2017.

1924 Wilkes, E. Setting up a winery lab. WBM (July/August): 60-61; 2017.

1925 Dry, P.R. Understanding the components of terroir. Beames, K.S, Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 16th Australian Wine Industry Technical Conference: Adelaide, South Australia, 24-28 July. Glen Osmond, S.A.; The Australian Wine Industry Technical Conference Inc: 39-44; 2017.

1926 Petrie, P.R., Sadras, V.O. Practical options to manage vintage compression. Beames, K.S, Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 16th Australian Wine Industry Technical Conference: Adelaide, South Australia, 24-28 July. Glen Osmond, S.A.; The Australian Wine Industry Technical Conference Inc: 63-67; 2017.

1927 Schmidt, S.A., Roach, M.J., Borneman, A.R. Genetic diversity in clones of Chardonnay. Beames, K.S, Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 16th Australian Wine Industry Technical Conference: Adelaide, South Australia, 24-28 July. Glen Osmond, S.A.; The Australian Wine Industry Technical Conference Inc: 84-86; 2017.

1928 Hall, B.H., McKay, S.F., Lopez, F., Harper, L., Savocchia, S., Borneman, A., Herderich, M. Fungicide resistance in Australian viticulture. Beames, K.S, Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 16th Australian Wine Industry Technical Conference: Adelaide, South Australia, 24-28 July. Glen Osmond, S.A.; The Australian Wine Industry Technical Conference Inc: 87-90; 2017.

1929 Parker M., Barker, A., Black, C.A., Pearson, W., Hayasaka, Y., Herderich, M.J., Francis, I.L. In-mouth release from grape-derived precursors: unlocking hidden flavour during tasting. Beames, K.S, Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 16th Australian Wine Industry Technical Conference: Adelaide, South Australia, 24-28 July. Glen Osmond, S.A.; The Australian Wine Industry Technical Conference Inc: 111-114; 2017.

1930 Costello, P.J., Chambers, P.J., Bartowsky, E.J. High-throughput phenotyping of malolactic bacteria. Beames, K.S, Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.) Proceedings of the 16th Australian Wine Industry Technical Conference: Adelaide, South Australia, 24-28 July. Glen Osmond, S.A.; The Australian Wine Industry Technical Conference Inc: 115-117; 2017.

1931 Day M.P., Wilkes, E.N. Measuring up authentication: analytical tools to test wine provenance. Beames, K.S, Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.). Proceedings of the 16th Australian Wine Industry Technical Conference: Adelaide, South Australia, 24-28 July. Glen Osmond, S.A.; The Australian Wine Industry Technical Conference Inc: 141-143; 2017.

1932 Bindon, K.A., Schulkin, A., Dambergs, R.G., Solomon, M., Barter, S., Capone, D., Kassara, S., Cynkar, W., Francis, I.L., Smith, P.A. Objective measures of grape quality. Beames, K.S, Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.). Proceedings of the 16th Australian Wine Industry Technical Conference: Adelaide, South Australia, 24-28 July. Glen Osmond, S.A.; The Australian Wine Industry Technical Conference Inc: 161-164; 2017.

1933 Culbert, J.A., McRae, J.M., Schmidtke, L.M., Nicholson, E., Boss, P., Smith, P., Wilkinson, K.L. Compositional variation amongst Australian sparkling white wines. Beames, K.S, Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.). Proceedings of the 16th Australian Wine Industry Technical Conference: Adelaide, South Australia, 24-28 July. Glen Osmond, S.A.; The Australian Wine Industry Technical Conference Inc: 165-169; 2017.

1934 Aramova, M., Cibrario, A., Coton, M., Coton, E., Salin, F., Albertin, W., Curtin, C., Masneuf-Pomarède, I. Why is the genetic diversity of Brettanomyces bruxellensis important for winemakers and is it related to sulfur dioxide tolerance? Beames, K.S, Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.). Proceedings of the 16th Australian Wine Industry Technical Conference: Adelaide, South Australia, 24-28 July. Glen Osmond, S.A.; The Australian Wine Industry Technical Conference Inc: 170-172; 2017.

1935 Scrimgeour, N., Hirlam, K., Wilkes, E.N. Using cross-linked polymers to sequester metals and extend shelf life of wine. Beames, K.S, Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.). Proceedings of the 16th Australian Wine Industry Technical Conference: Adelaide, South Australia, 24-28 July. Glen Osmond, S.A.; The Australian Wine Industry Technical Conference Inc: 173-177; 2017.

1936 Rose, L.E. Australian wine in 2050. Beames, K.S, Robinson, E.M.C., Dry, P.R., Johnson, D.L. (eds.). Proceedings of the 16th Australian Wine Industry Technical Conference: Adelaide, South Australia, 24-28 July. Glen Osmond, S.A.; The Australian Wine Industry Technical Conference Inc: 188-192; 2017.

1937 Moran, M.A., Sadras, V.O., Petrie, P.R. Late pruning and carry-over effects on phenology, yield components and berry traits in Shiraz. Aust. J. Grape Wine Res. doi: 10.1111/ajgw.12298: 9 p.; 2017.

1938 Longbottom, M. Scholarship, membership, sensory evaluation and excellence. Wine Vitic. J. 32(3): p. 11; 2017.

1939 Stockley, C., Johnson, D. WineHealth 2017 – Navigating the health effects of alcohol consumption. Wine Vitic. J. 32(3): 26-30; 2017.

1940 Essling, M. Ask the AWRI: Vineyard snail control: exploring the options and the timing. Aust. N.Z. Grapegrower Winemaker (643): 46-47; 2017.

1941 Longbottom, M. Viticulturist of the Year finalists announced at Mildura seminar. Wine Vitic. J. 32(4): p. 10; 2017.

1942 Coulter, A., Cowey, G., Petrie, P., Essling, M., Holdstock, M., Stockley, C., Simos, C., Johnson, D. Vintage 2017 – observations from the AWRI helpdesk. Wine Vitic. J. 32(4): 29-31; 2017.

1943 Dry, P. Roussanne. Wine Vitic. J. 32(4): p. 56; 2017.

1944 Sternes, P.R., Lee, D., Kutyna, D.R., Borneman, A.R. A combined meta-barcoding and shotgun metagenomics analysis of spontaneous wine fermentation. GigaScience 6 (7): 1-10; 2017.

1945 Taylor, A., Barlow, N., Day, M.P., Hill, S., Patriarca, M., White, M. Atomic spectrometry update: review of advances in the analysis of clinical and biological material, foods and beverages. J. Anal. At. Spectrom. 32(3): 432-476; 2016.

1946 Dry, P. Bonvedro. Wine Vitic. J. 32(3): p. 57; 2017.

Acknowledgement

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.