The Australian Wine Research Institute

The Australian Wine Research Institute Blog

eNews – September 2016

14 September 2016 >

Getting the most out of your sprayer

Survey explores grape and wine production practices

Voting closing soon in AWRI Board election

Seeking samples for authenticity research

The AWRI helpdesk – supporting grapegrowers and winemakers

Is your grape variety on the OIV list?

Staff achievements

AWITC webcasts available to delegates

Order the latest AWRI staff publications online

Acknowledgement

Getting the most out of your sprayer
sprayer-360px As buds burst and shoots emerge in vineyards across Australia, wine growers are busily keeping everything in check, including pests and disease. Effective spray application remains critical in a successful vineyard to ensure pests and disease are managed. A series of spray application workshops will be held across Victoria and South Australia in October to deliver key information for effective spray application. Local and international speakers have been recruited to present the latest on:

  • Getting the most out of your sprayer
  • Management of grapevine disease
  • Innovation in spray application

The day will also include a practical demonstration of spray application assessment and how to improve spray penetration and coverage.

Changed regulations have resulted in changes to some chemical labels and obligations for spray applicators. These will also be discussed. Workshop locations and dates are listed below. More details will be added to the AWRI events calendar as they are confirmed.

Mildura Friday 14 Oct
Barossa Valley Wednesday 19 Oct
McLaren Vale Thursday 20 Oct
Langhorne Creek Friday 21 Oct
Milawa Tuesday 25 Oct
Mornington Peninsula Wednesday 26 Oct
Yarra Valley Thursday 27 Oct

The AWRI is collaborating with Wine Australia to support these workshops. For more information, contact Adrian Loschiavo at the AWRI on 08 8313 6600 or adrian.loschiavo@awri.com.au.

Survey explores grape and wine production practices
tractorv1-360px The AWRI has recently launched a major survey that aims to build an accurate picture of the grape and wine production practices currently being used in Australia. Results from the survey will help inform future grape and wine research, development and extension activities. The success of the survey depends on receiving a large number of responses from a wide range of grapegrowing and winemaking businesses. So far more than 300 responses have been received, which is a great start, but lots more are needed to ensure the results are as representative of industry as possible.

Please visit http://www.winesurvey.com.au/ to complete the survey now!

All respondents will go into the draw to win a trip to Bordeaux, France to see the latest vineyard and winery equipment at Vinitech-Sifel 2016. Participants will also receive a copy of the aggregated survey results, allowing for comparisons to be made with regional or national averages. For more information about the survey, please contact Simon Nordestgaard on (08) 8313 6600 or email survey@awri.com.au. Competition terms and conditions are at http://www.winesurvey.com.au.

Voting closing soon in AWRI Board election

An election is currently being held for the vacant position on the AWRI Board of Directors in the small producer category (<2,000 tonnes). Five nominations were received in this category:

  • Toby Bekkers of Bekkers Wines (SA)
  • Kiaran Kirk of Clonakilla Wines and the Australian National University (NSW)
  • Cath Oates of Oates Ends (WA)
  • Anna Fisher of Zonte’s Footstep (SA)
  • Colin McBryde of Adelina Wines (SA)

Producers in the small category are strongly encouraged to vote for their preferred candidate. This is an excellent opportunity to have a say in electing a candidate that can contribute to the Australian grape and wine research and development agenda. Voting will close at 5 pm, Friday 16 September 2016.

The election is being conducted electronically with assistance from Elections Australia Pty Ltd. Voting instructions were sent to all small levy payers on 29 August 2016. Candidate profiles are available from the AWRI website. If you did not receive voting instructions and believe you are eligible to vote or require any further information, please contact Shiralee Dodd 08 8313 6610 or Shiralee.Dodd@awri.com.au.

Seeking samples for authenticity research

If you attended the AWITC you would have heard about the AWRI project looking at ways of determining the geographical provenance of wine using stable isotope ratios and trace elements. As this project moves into the next phase, it will be important to verify that the chosen parameters do not depend on grape variety and are stable from year to year. If you produce a single-vineyard or single-block wine and have bottled wine going back eight to ten years, could you donate two bottles to help this project? Or do you have access to a variety block with a dozen or so cultivars that you could send 10 kg of each to Adelaide next vintage? It would be very useful to have at least three or four blocks coming from different bedrock types across Australia.

If you can help, please email helpdesk@awri.com.au and the project team will be in touch with you over the coming weeks.

The AWRI helpdesk – supporting grapegrowers and winemakers

Each year the AWRI helpdesk responds to more than 2,000 enquiries across winemaking, viticulture, health and regulatory issues. The helpdesk also offers an investigative service for problems that cannot be resolved by advice over the phone or by email. Samples of grapes or wine can be sent in for independent analysis and interpretation to determine the root cause of an issue, with a formal report prepared if required. Typical investigations include:

  • identification of hazes and deposits from wines
  • identification of grapevine pests, diseases or other vineyard issues
  • identification of taints or faults in grapes and wine
  • diagnosis of packaging-related issues such as reduction, oxidation, microbial spoilage, leakage, or wines returned via customer complaints.

To access the service, please contact the AWRI helpdesk on 08 8313 6600 or helpdesk@awri.com.au.

Is your grape variety on the OIV list?
grape-bunch-360px The OIV maintains an International list of vine varieties and their synonyms on behalf of the EU, and this list can be viewed on the OIV’s website. The list is compiled from lists of vine varieties submitted by OIV member states and other countries. It’s important to be aware, however, that not only the EU, but Australian law, requires that grape varieties referenced on Australian wine labels must be on this OIV list. This list can be updated at any time and if you have a request for a new vine variety or synonym to be included on the OIV list, please contact Steve Guy at Wine Australia on steve.guy@wineaustralia.com.

Staff achievements
awitc A number of staff achievements have occurred since the last eNews – including a major journal award, several prizes at the 16th AWITC and the AWRI’s first ever Len Evans Tutorial Scholar!

A paper authored by Creina Stockley and Dan Johnson won a Tanner Award for the most cited paper published in the journal Comprehensive Reviews in Food Science and Food Safety in 2013. The paper, entitled ‘The case for anthocyanin consumption to promote human health: a review’, was published with scientists from the Edmund Mach Foundation in Trento in Italy. It provides a comprehensive appraisal of the literature on the human health effects of anthocyanins – the red-coloured compounds found in berries, red grapes and red wine.

AWRI Senior Scientist Wes Pearson has just been announced as one of the Len Evans Tutorial Scholars for 2016. This is a very exciting opportunity for Wes to further develop his wine judging skills.
The following prizes were won by AWRI staff and students at the AWITC:

Best student poster – oenology: Mango Parker
Best oenology poster – fermentation: Simon Schmidt
Best general wine production poster: Martin Day
Best Metabolomics and Applications in grape & wine research poster: Keren Bindon
Best Metabolomics and Applications in grape & wine research poster: Tracey Siebert
Fresh Research – Viticulture presentation: Keren Bindon
Fresh Research – Wine presentation: Marta Avramova (Marta is from the University of Bordeaux but is currently at the AWRI as a visiting student)

Congratulations to all!

AWITC webcasts available to delegates

All AWITC delegates should now have received an email with details about how to access the webcasts of plenary sessions from the 16th AWITC. For assistance with accessing the webcasts, please contact the AWITC office on info@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 full list of AWRI publications published since the last eNews is included below:

1838 Gawel, R., Smith, P.A., Waters, E.J. Influence of polysaccharides on the taste and mouthfeel of white wine. Aust. J. Grape Wine Res. doi: 10.1111/ajgw.12222: 8 p.; 2016.

1839 Petrie, P. Ask the AWRI: Help! What cultivar (or clone) is this? Aust. N.Z. Grapegrower Winemaker (630): 40-41; 2016.

1840 Sadras, P., Moran, M., Petrie, P. Delayed pruning: a tool to counteract warming effects. Barossa Shiraz vineyard and wine case study. Aust. N.Z. Grapegrower Winemaker (630): 48, 50-51; 2016.

1841 Bramley, R.G.V., Siebert, T.E., Herderich, M.J., Krstic, M.P. Patterns of within-vineyard spatial variation in the ‘pepper’ compound rotundone are temporally stable from year to year. Aust. J. Grape Wine Res. doi: 10.1111/ajgw.12245: 6 p.; 2016.

1842 Sadras, V.O., Moran, M.A., Petrie, P.R. Wine as G x E: effect of temperature on vine and fruit phenotype. [Le vin comme G x E : effets de la température sur la vigne et le raisin.] Prog. Agric. Vitic. 133 (5): 14-19; 2016.

1843 Cowey, G. Ask the AWRI: Not so pretty in pink. Aust. N.Z. Grapegrower Winemaker (631): p. 86; 2016.

1844 Luo, X., Smith, P., Raston, C.L., Zhang, W. Vortex fluidic device-intensified aqueous two phase extraction of C-Phycocyanin from Spirulina maxima. ACS Sustainable Chem. Eng. 4 (7): 3905-3911; 2016.

1845 Muhlack, R.A., O’Neill, B.K., Waters, E.J., Colby, C.B. Optimal conditions for controlling haze-forming wine protein with bentonite treatment: investigation of matrix effects and interactions using a factorial design. Food Bioprocess Technol. 9 (6): 936-943; 2016.

1846 Patacq, G., O’Brien, V. Why wine innovation must become cool again. WBM (July/August): 34-35; 2016.

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.

 

Agrochemical update – September 2016

12 September 2016 >

Change to resistance management strategies

Croplife Australia has recently issued an update to its fungicide resistance management strategies. The AWRI has updated the online version of the ‘Dog book’ to reflect these changes for Botrytis, downy mildew and powdery mildew.

Please ensure you refer to the updated information on pages 23 to 26 when planning your spray strategy.

New active constituent for downy mildew

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

AMISULBROM + TRIBASIC COPPER SULFATE
APVMA 70161

Amicus Blue is registered for control of downy mildew. Amicus Blue is a Nufarm Australia Limited product which is a co-formulation of amilsulbrom and tribasic copper sulfate. The label withholding period (WHP) is 28 days before harvest.

Recommended restriction on use for grapes destined for export wine: Use no later than E-L 31, berries pea size (7 mm diameter).

Resistance management strategy for Amicus Blue: Do not apply more than two consecutive applications and do not apply more than four applications per season. If consecutive applications are made they should be 7 to 10 days apart and followed by two applications with an alternative mode of action before resuming Amicus Blue applications.

Re-entry statement for Amicus Blue: Do not enter treated areas until the spray has dried unless wearing cotton overalls buttoned to the neck and wrist (or equivalent clothing) and chemical resistant gloves. Clothing must be laundered after each day’s use.

Do not enter treated areas in vineyards for five days to perform very high exposure activities such as tying/training/leaf pulling unless wearing cotton overalls buttoned to the neck and wrist (or equivalent clothing) and chemical resistant gloves. Clothing must be laundered after each day’s use.

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.

Creating customer value workshops

6 September 2016 >

The Barossa Wine & Grape Association (BGWA) is launching, with the support of the AWRI, a series of workshops dedicated to enhancing business profitability through the study of luxury strategies and design thinking tools. In five sessions, participants will hear and learn about the latest thinking from world-class speakers on creating products, services and experiences that consumers will seek out and pay a premium for. There will also be access to specific consumer insights and market research.

This is a program exclusive to the Barossa with only limited spaces available. Join other Barossa wine, food and tourism businesses for an opportunity to learn and create together. Price is $550 pp (inc GST) for Barossa Grape & Wine Association, Tourism Barossa and Barossa Food members and $3,000 pp for non-members. The program includes five sessions (with lunch and refreshments), consumer insights and market research, all subsidised by a PIRSA grant.

This program is brought to you by BGWA with funding support from PIRSA and supported by the AWRI and RDA Barossa.

More details are available from the BGWA website, with links to register online or download the program.

For any queries, please contact Annabel Mugford, Barossa Grape & Wine Association.
E: mailto:annabel@barossa.comM: 0448 763 125

AWRI webinars – what’s coming up?

5 September 2016 >

The AWRI webinar series is now underway. The next four webinars include topics looking at new technologies and approaches to vineyard management, the role of carbon in soil, and maceration options for Pinot Noir. Each webinar consists of a presentation followed by a Q&A session and is held at 11:30 am Australian Central Time (Adelaide, GMT+9:30), usually on a Thursday. All AWRI webinars are free to attend.

The next four webinars will be:

14 September 2016: Canopy management using grower-friendly digital tools – Roberta De Bei (University of Adelaide)

22 September 2016: Optimising the management of soils and organic matter: the role of soil carbon in drought resilience – Jeff Baldock (CSIRO)

29 September 2016: Innovative Pinot Noir maceration – Anna Carew (University of Tasmania)

6 October 2016: Remote sensing applications in viticulture: recent advances and new opportunities – Andrew Hall (Charles Sturt University)

Register now or find out more at: http://www.awri.com.au/industry_support/courses-seminars-workshops/webinars/.

Registration confirmation
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 with an internet connection. Participants can dial in via phone using the provided number or audio can be connected over the internet using the computer’s microphone and speakers (voice over internet protocol – VOIP). Participants can also join a webinar via a smart phone or tablet. See here for details on downloading the required mobile app.

Questions or help needed? Please contact infoservices@awri.com.au or phone 08 8313 6600.

Survey to delve into Australian grape and wine production practices

1 September 2016 >

A major survey of practices in the Australian grape and wine industry is being launched today by the Australian Wine Research Institute. The survey seeks to determine how common a range of different production practices are across the industry, with results to be used to inform grape and wine research, development and extension activities. It will pose questions on areas including pruning, spraying, harvesting, fermentation, stabilisation, and packaging.

AWRI Board election now open

31 August 2016 >

An election is currently being held for the vacant position on the AWRI Board of Directors in the small producer category (<2,000 tonnes).
Five nominations were received in the small category:

Drinking in the science

5 August 2016 >

Wine lovers will learn more about their favourite drop from scientists at The Australian Wine Research Institute (AWRI) in an evening of wine tasting and science on 16 August in Adelaide. For more than 60 years the AWRI has provided scientific research and support for the Australian wine industry. This event will give AWRI scientists a new opportunity to share their findings with wine consumers.

AWRI webinar series 2016

3 August 2016 >

The AWRI webinar series for 2016-17 starts on 18 August. A series of 20 webinars will be presented between now and May 2017, covering a wide range of winemaking and viticulture topics. Each webinar consists of a presentation followed by a Q&A session and is held at 11:30 am Australian Central Time (Adelaide, GMT+9:30), usually on a Thursday. All AWRI webinars are free to attend.

The first four webinars will be:

18 August 2016: Luxury wine – Gregoire Patacq, AWRI

25 August 2016: Impact of pruning time and temperature on wine attributes – Martin Moran, SARDI

1 September 2016: Stuck ferments – what can you do? – Adrian Coulter, AWRI

8 September 2016: Practical implementation of precision viticulture in vineyards – Colin Hinze, Taylors Wines

Register now or find out more at: http://www.awri.com.au/industry_support/courses-seminars-workshops/webinars/.

Registration confirmation
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 with an internet connection. Participants can dial in via phone using the provided number or audio can be connected over the internet using the computer’s microphone and speakers (voice over internet protocol – VOIP). A headset is highly recommended.

Questions or help needed? Please contact infoservices@awri.com.au or phone 08 8313 6600.

eNews – July 2016

11 July 2016 >

Balancing black pepper flavour and phenolic richness in red wine

New projects on digital viticulture and smoke taint

Nominations open for AWRI Board positions

Capturing the luxury market

Entwine Australia – 2016/17 membership now open

Optimising MLF and avoiding spoilage

AWITC workshops – from vineyard management to packaging impacts

What’s new in eBooks?

Order the latest AWRI staff publications online

Acknowledgement

 

Balancing black pepper flavour and phenolic richness in red wine
Glasses of red wine in a row on a table Water deficit during ripening increases the concentration of anthocyanins and tannins in red wines but irrigation can enhance rotundone, the aroma compound responsible for black pepper flavour in red wines. The dilemma of wanting both phenolic richness and higher rotundone can be overcome by using a cane-cutting technique in the vineyard.

Results from this and other rotundone-related research will be presented in AWITC workshop W30 ‘Spicing up your world: black pepper flavour in wines’ in Adelaide on Wednesday 27 July. Attendees will taste peppery varieties of wines from across the world (including France, Italy, Spain, New Zealand and Japan) and hear the latest research on practical ways to influence rotundone in the vineyard and winery.

On-vine drying with cutting of the fruit-bearing cane two to three weeks prior to harvest was found to have a limited impact on rotundone level in wine. However, when irrigation was combined with the cane-cutting technique, significant gains were seen in rotundone levels, anthocyanins and total phenolic index in wine, and in skin to juice ratio. The full paper detailing these results is accessible via the AWRI library: Geffroy, O., Siebert, T., Herderich, M., Mille, B., Serrano, E. 2016. On-vine grape drying combined with irrigation allows to produce red wines with enhanced phenolic and rotundone concentrations. Scientia Horticulturae. doi 10.1016/j.scienta.2016.05.031.

To register for the black pepper workshop, visit the AWITC registration page now or contact the conference office on info@awitc.com.au or 08 8313 6821.

New projects on digital viticulture and smoke taint
vineyard-360x283 Deputy Prime Minister the Hon. Barnaby Joyce recently announced a range of new projects funded by the Australian Government under the Rural R&D for Profit Programme. The AWRI is a partner in two of these projects, which will be administered by Wine Australia: ‘Digital technologies for dynamic management of disease, stress and yield’ and ‘Mitigation of climate change impacts on the national wine industry by reduction in losses from controlled burns and wildfires and improvement in public land management’.

As part of the digital viticulture project the AWRI will collaborate with Accolade Wines to develop spectral methods to measure the degree of fungal rots and other contaminants in grape loads delivered to the winery and evaluate options to apply these techniques at the weighbridge in real-time.

The smoke-related project involves collaboration with Agriculture Victoria and LaTrobe University, and has aims that include:

  • The development of an early warning system for smoke exposure which will enable the targeted application of protective sprays in vineyards at risk of smoke exposure.
  • Determining the critical distances that reduce the risk of controlled burns to vineyards.
  • The development of practical technologies and processes that prevent smoke taint compounds entering the grapes, and removing these compounds from grape must and wine.

Nominations open for AWRI Board positions

Nominations are sought for three Levy Payer-elected Director positions on the AWRI Board, which will become vacant on 31 December 2016. The AWRI’s Constitution provides that there will be not less than seven nor more than 11 Directors. Six of those directors are nominated and/or elected by organisations that pay the Wine Grapes Levy. Nominations close on Friday, 5 August 2016 at 5:00 pm.

Levy payers in the small (<2,000 tonnes), medium (2,001-50,000 tonnes) and large (50,001+ tonnes) producer categories are called on to nominate suitably qualified candidates for the vacant positions. This is an excellent opportunity to become involved in the Australian wine industry’s own R&D organisation and provide a ‘coalface’ perspective to the direction and priorities of the AWRI’s research, development, extension and commercialisation activities.

In the event that more than one nomination is received for a particular category, an election will be held. Levy payers in that particular category will have the opportunity to vote for their preferred candidate. If an election is necessary, it will be held in August/September 2016 and further information will be published at the time. Successful candidates will take office on 1 January 2017 for a term of three years.

All Wine Grapes Levy payers will be sent an explanatory letter and nomination form in the week beginning 11 July 2016. Nominations close on Friday, 5 August 2016 at 5:00 pm. Nomination forms and further information on the AWRI Board and the nomination/election process can be found on the AWRI website.

Capturing the luxury market
Celebrate at shanghai China Did you know that Australia represented the strongest growth market for Porsche worldwide in the past two years, exceeding China and other emerging markets? A critical element to capturing this luxury market, both in Australia and in the substantial Asian markets, is an understanding of the true motivations behind consumer purchasing decisions and appropriate product symbology.A new workshop, ‘Creating product premiums using luxury and design thinking business strategies’, to be held at the AWITC in Adelaide on Sunday 24 July, provides an opportunity to explore this exciting area. The workshop, convened by Vince O’Brien, will feature a unique series of internationally renowned speakers sharing their knowledge on the luxury market opportunity, elucidating the consumer needs that drive purchasing behaviours and harnessing emotive appeal to develop product premiums.

Speakers include:

  • Goran Roos, formerly SA Thinker in Residence and Member of the Economic Development Board of South Australia
  • Anne-Flore Maman, ESSEC business school – internationally acclaimed expert on luxury business strategy
  • George Peepou, University of Technology – Design Innovation Research Centre
  • Gjoko Muratovski, Auckland University of Technology – Head of Department Communication Design
  • Gregoire Patacq, AWRI – Advanced Masters Graduate of the ESSEC business school

To register, visit the AWITC website or contact the conference office on info@awitc.com.au or 08 8313 6821.

Entwine Australia – 2016/17 membership now open
Entwine-logo-300px Entwine Australia membership is now open for 2016/17. Entwine currently has more than 600 members across Australia who annually benchmark their sustainability performance to identify opportunities for improvement and to save money. This year, vineyard members are also able to complete a self-assessment of their vineyard practices and access additional resources through Entwine. New members are always welcome! To get a feel for Entwine and the reports available to members, a free updated version of the Australian Wine Carbon Calculator is now available, along with an updated user manual. For more information, visit the AWRI website and join online.

The AWRI Extension and Outreach team has almost completed its national workshop tour, ‘Opportunities in a new climate’. One of the final opportunities to attend these free workshops will be on Sunday 24 July at the 16th Australian Wine Industry Technical Conference (AWITC). The workshop will bring together speakers from across Australia to discuss the wine industry’s environmental credentials, how Australia fares against international competitors and will also present the new Entwine case studies. If you or anyone from your region or business is attending the AWITC and has not seen the new features of Entwine, encourage them to register for the workshop.

Optimising MLF and avoiding spoilage

Malolactic fermentation is a key step in the production of many wines, but can also be a high risk time in a wine’s life due to long periods of time with low levels of SO2. The AWRI helpdesk has recently developed two new fact sheets that bring together information to help winemakers maximise their chances of a successful MLF and avoid spoilage. The first factsheet ‘Achieving successful malolactic fermentation’ provides practical information on how to inoculate, conduct and monitor MLF and the optimal wine conditions for a successful outcome. The second fact sheet ‘Avoiding spoilage by lactic acid bacteria’ addresses spoilage issues caused by the different types of lactic acid bacteria, with details of the sensory characters they can cause and advice on preventing this type of spoilage. For more information on successful MLF or avoiding LAB spoilage, contact the AWRI helpdesk on 08 8313 6600 or helpdesk@awri.com.au.

AWITC workshops – from vineyard management to packaging impacts
Workshop-360px AWRI staff are convening 16 workshops at this year’s AWITC, as well as coordinating the overall workshop program. AWRI workshops cover a wide range of research areas and activities including wine flavour, wine yeast and bacteria, consumer insights, managing vineyards to adapt to climate change, lees handling and wine clarification. Workshops will present unique opportunities to taste research-related wines, hear from local and international experts and ask questions in a smaller group format than the plenary sessions. Visit the AWITC website to see full details of the workshop program and to buy workshop tickets. This year’s workshops have been scheduled for Sunday 24 July and the morning of Wednesday 27 July to avoid any overlap with the plenary sessions.

The workshops convened or co-convened by AWRI staff are:

W01 Consumer insights in China (Patricia Williamson)
W02 New degrees of freedom: red winemaking with novel maceration technologies (Simon Nordestgaard)
W05 Vineyard management to adapt to climate change (Paul Petrie)
W06 Novel yeast for new wine styles (Jenny Bellon)
W09 Entwine Australia: demonstrating the Australian wine industry’s environmental performance (Mardi Longbottom)
W11 A comprehensive review of the wine and health landscape (Creina Stockley)
W13 The impact of packaging on wine development and shelf life (Neil Scrimgeour)
W17 Recent advances in flavour research: new understanding of key volatile compounds and their sensory significance (Dimitra Capone and Leigh Francis)
W19 Oxygen and sulfur: a breath of fresh air? (Martin Day and Mark Smith)
W20 Malolactic fermentation: pushing the boundaries to improve strains, reliability and wine quality (Peter Costello)
W22 Creating product premiums using luxury and design thinking business strategies (Vince O’Brien)
W26 Grape quality: objective measures and impacts on wine style (Keren Bindon, Paul Smith and Leigh Francis)
W27 Wine clarity: managing hot and cold stability in white wines (Eric Wilkes and Jacqui McRae)
W29 An exploration of Australian and Portuguese vintage and tawny fortified wines (Peter Godden)
W30 Black pepper flavour in wines from around the world (Tracey Siebert and Mark Krstic)
W37 Lees: minimising volumes and recovering better juice and wine (Simon Nordestgaard)
W39 The changing regulatory environment of Australian wine (Creina Stockley)

What’s new in eBooks?

Ten new eBooks have recently been added to the AWRI’s collection, with topics covering social media strategies in the wine industry, sustainability, consumer preference, South African and Italian wine regions and managing quality.To keep in touch with the eBook collection and review the latest books, visit the New eBooks page on the AWRI website. Not sure how to go about reading an eBook? Check out this this webinar or contact the AWRI Information Services team (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 full list of AWRI publications published since the last eNews is included below:

1822 Petrie, P., Sadras, V. Quantifying the advancement and compression of vintage. Aust. N.Z. Grapegrower Winemaker (628): 40-41; 2016.

1823 Essling, M. Ask the AWRI: Grazing sheep in vineyards. Aust. N.Z. Grapegrower Winemaker (628): 46-47; 2016.

1824 Wilkes, E., Day, M., Herderich, M., Johnson, D. In vino veritas – investigating technologies to fight wine fraud. Wine Vitic. J. 31 (2): 36-38; 2016.

1825 Boban, M., Stockley, C., Teissedre, P.-L., Restani, P., Fradera, U., Stein-Hammer C., Ruf, J. Drinking pattern of wine and effects on human health: why should we drink moderately and with meals? Food Funct. DOI: 10.1039/C6FO00218H; 2016.

1826 Geffroy, O., Siebert, T., Herderich, M., Mille, B., Serrano, E. On-vine grape drying combined with irrigation allows to produce red wines with enhanced phenolic and rotundone concentrations. Sci. Hortic. 207: 208-217; 2016.

1827 Wilkes, E., Warner, L. Sugar analysis – too many choices? Wine Vitic. J. 31 (3): 68-72; 2016.

1828 Borneman, A., Chambers, P., Schmidt, S., Forgan, A., Kolouchova, R., Herderich, M., Johnson, D. Wine yeast: where are they from and where are we taking them? Wine Vitic. J. 31 (3): 47-49; 2016.

1829 Godden, P. Documenting 30 years of technological change in the Australian wine industry. Wine Vitic. J. 31 (3): 11-16; 2016.

1830 Dry, P. Montepulciano. Wine Vitic. J. 31 (3): p. 61; 2016.

1831 Longbottom, M. Excitement ahead of the Australian Wine Industry Technical Conference. Wine Vitic. J. 31 (3): p. 11; 2016.

1832 Wilkes, E., Day, M., Herderich, M. Johnson, D. In vino veritas – investigating technologies to fight wine fraud. Wine Vitic. J. 31 (2): 36-38; 2016.

1833 Dry, P. Assyrtiko. Wine Vitic. J. 31 (2): p. 55; 2016.

1834 Sternes, P.R., Borneman, A.R. Consensus pan-genome assembly of the specialised wine bacterium Oenococcus oeni. BMC Genom. 17 (308): 15 p.; 2016.

1835 Johnson, D. See you in July. Aust. N.Z. Grapegrower Winemaker (629): p. 20; 2016.

1836 Coulter, A. Ask the AWRI: KHT deposits and cold stability. Aust. N.Z. Grapegrower Winemaker (629): p. 76; 2016.

1837 Nordestgaard, S. Five-yearly AWRI Technical Survey to track changes in practices. Aust. N.Z. Grapegrower Winemaker (629): p. 81; 2016.

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.