The Australian Wine Research Institute

The Australian Wine Research Institute Blog

Stuck ferments need a rapid response

19 April 2016 >

19 April 2016

As vintage draws to a close, the AWRI helpdesk is seeing an increase in enquiries related to stuck fermentations. The main drivers for stuck ferments this year have been high sugar levels, and thus higher alcohol concentrations, causing ferments to become sluggish. The majority of the stuck ferments so far have not been related to issues such as unusual organic acid profiles, high SO2 levels, low YAN levels or agrochemical residues.

If a stuck ferment is identified, winemakers are advised to take action quickly and not just hope the issue will go away. Problematic ferments should be addressed as soon as possible. If in doubt, follow the AWRI’s procedure for rescuing a stuck ferment. Note that it is important to keep tanks at around 20-22°C and off ullage.

Further fermentation resources, including tools for graphing ferments and the wine fermentation simulator tool, can be found on the AWRI’s wine fermentation web page.

For assistance with tracking or restarting your ferments, please call the AWRI helpdesk team on 08 8313 6600 or email helpdesk@awri.com.au.

Technical Review April 2016 issue available online

13 April 2016 >

The April 2016 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
  • Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes
  • Wine tannin structure and extraction: review of current research
  • Rosé wine volatile composition and the preferences of Chinese wine professionals
  • Whole genome comparison reveals high levels of inbreeding and strain redundancy across the spectrum of commercial wine strains of Saccharomyces cerevisiae
  • Effect of elevated CO2 and temperature on phenology, carbohydrates, yield and grape composition – preliminary results
  • Interactions between phenolics, alcohol and acidity in determining the mouthfeel and bitterness of white wine
  • Assessing the environmental credentials of Australian wine
  • Certified clone and powdery mildew impact rotundone in red wine from Vitis vinifera L. cv. Duras N.
  • Baume to alcohol: it’s only an approximation
  • Accentuated cut edges (ACE): effects of skin fragmentation on the composition and sensory attributes of Pinot Noir wines
  • A review of the relationship between wine consumption and type 2 diabetes mellitus
Current literature – oenology
  • Effects of cap and overall fermentation temperature on phenolic extraction in Cabernet Sauvignon fermentations
  • Oxygen transfer rate in oak barrels
  • ‘Orange’ wine: white wines made as red
  • Hydrogen sulfide production by yeast during alcoholic fermentation: mechanisms and mitigation
  • Involvement of dimethyl sulfide and several polyfunctional thiols in the aromatic expression of the aging bouquet of red Bordeaux wines
  • Sulfur dioxide and glutathione alter the outcome of microoxygenation
  • PET packaging is the choice for quality wine
  • Enhancing the bioconversion of winery and olive mill waste mixtures into lignocellulolytic enzymes and animal feed by Aspergillus uvarum using a packed-bed bioreactor
  • Why is wine tasting so hard?
  • Minerality in Chasselas: a sensory notion shared by wine professionals?
Current literature – viticulture
  • Grape berry transpiration is determined by vapor pressure deficit, cuticular conductance, and berry size
  • A practical method for staging grapevine inflorescence primordia in season 1, with improved description of stages
  • Vine nitrogen status does not have a direct impact on 2‐methoxy-3- isobutylpyrazine in grape berries and wines
  • Delayed grape ripening – more spice
  • Understanding soil organic matter
  • Climate change: effect of UV-B radiation on Tempranillo
  • What it costs to be certified organic or biodynamic: certifying vineyard and winery sites amounts to cents per bottle
  • Physiocap: the beginning of a new tool
  • The case for a national germplasm
  • Influence of leaf removal and reflective mulch on phenolic composition of white wines
  • Everything that’s old is new again – reworking in Australian vineyards
  • Vineyard design for low-alcohol wines: considerations during development can facilitate ripeness at lower Brix
  • A mechanistic model of Botrytis cinerea on grapevines that includes weather, vine growth stage, and the main infection pathways
  • Make your irrigation program more precise with technology

eNews – March 2016

15 March 2016 >

The power of oxygen during fermentation

Is your winery water creating musty wines?

App updates

Vineyards and wineries contributing to decreasing greenhouse gas emissions

International alcohol policy changes

What’s new in eBooks?

16th AWITC deadlines in April

Events coming up after vintage

Revised version of the Food Standards Code

Order the latest AWRI staff publications online

Acknowledgement

Investigation of grape and wine production practices
fermentv1-360px Recently published AWRI research has shown that the formation of reductive aroma compounds (such as hydrogen sulfide, methanethiol, ethanethiol and their corresponding thioacetates) is significantly affected by treating wines with O2 in the early stages of fermentation. In fact, the formation of some of these compounds in a Shiraz wine was completely eliminated through careful O2 dosage early in fermentation. These wines showed desirable red and dark fruit aromas when assessed by a sensory panel.

Commonly used remediation treatments were also assessed for their effectiveness in removing ‘reductive aromas’ from wines that had been treated reductively. Early copper fining was the most effective treatment; however, none of the treatments were able to produce wines with sensory profiles similar to wines treated oxidatively during fermentation.

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

Bekker, M.Z., Day, M.P., Holt, H., Wilkes, E., Smith, P.A. 2016. Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character. Aust. J. Grape Wine Research 22(1): 24–35.

Is your winery water creating musty wines?
In the past six months the AWRI helpdesk has investigated a number of cases of ‘musty’/‘TCA-like’ characters in wine. Interestingly, a large percentage of these investigations have identified water as the source of contamination. Tests of winery water supplies have confirmed the presence of TCA (2,4,6-trichloroanisole), which is an extremely potent ‘musty’ aroma compound, perceptible in wine at parts per trillion levels. However, it hasn’t been possible to identify the source of the TCA in the water. In one investigation, a number of wines became contaminated after musty water was used to rinse a cross flow filter.

This is not the first time the helpdesk has seen contamination of wines from musty water. To decrease the risk of this type of contamination, the helpdesk team advises that water used in the winery should be assessed routinely to ensure musty characters are not present. People vary in their sensitivity to musty taints, so it may be important to use more than one person to assess water samples regularly and to conduct the assessments in an environment that doesn’t have background musty aromas. For assistance in dealing with contamination problems, please contact the AWRI helpdesk on 08 8313 6600 or helpdesk@awri.com.au. TCA analysis of wine and water samples is available from AWRI Commercial Services.

App updates
The AWRI supports two free apps for Australian grapegrowers and winemakers – The AWRI Agrochemical Search app and the AWRI Winemaking Calculators app.

The Agrochemicals app allows growers to quickly identify agrochemicals for use in the production of grapes for export wine and comply with any restrictions on their use.

The Winemaking Calculators app provides a single access point for a wide range of important wine-related calculations – including fining rates, acid or SO2 additions, conversions and standard drinks calculations.

Both apps are available for Apple and Android platforms, with a recent update ensuring compatibility with Android 5.0. If Android users have experienced any issues with either app in the past, it is recommended to delete the apps and re-install them from Google Play to ensure access to the latest version. For assistance with either app, please contact the AWRI helpdesk.

Vineyards and wineries contributing to decreasing greenhouse gas emissions

Late last year, an ambitious deal was struck by international leaders at the Paris Climate Conference, with an agreement signed by 197 countries. This agreement stated that greenhouse gas (GHG) emissions should peak “as soon as possible,” followed by rapid reductions and a five-year cycle for reviewing emissions cuts with action to be continually ratcheted up. Australia’s commitment is to reduce GHG emissions by 26 to 28 per cent below 2005 levels by 2030 primarily through the Emissions Reduction Fund, a government-financed fund which purchases emission reductions credits, and the Renewable Energy Target of 23% renewables by 2020.

The AWRI provides an online tool to assist grape and wine businesses to measure and benchmark GHG emissions. In 2014/15 for the first time, vineyards and wineries reported their use of on farm and business generated renewable electricity through Entwine Australia. The results showed 11% of Entwine members were generating renewable energy.

Small wineries (500-2000 tonnes) had the highest uptake of renewable energy generation, reporting an average of 30% of their electricity needs being supplied by renewables. Vineyards reported significantly higher proportions of their electricity needs being supplied by renewables. Of the 43 vineyards using renewable energy, 15% generated more than 100% of their requirements with some reporting electricity generation 3 to 35 times the amount required in the vineyard. Those vineyards generating less than 100% of their electricity averaged around one-third of their total electricity requirements. Australian wine-grape growers and winemakers can access the new Australian Wine Carbon Calculator and benchmarking tool by becoming members of Entwine Australia. For more information, please visit the Entwine Australia page on the AWRI website or contact the AWRI helpdesk helpdesk@awri.com.au or by telephone 08 8313 6600.

International alcohol policy changes

Two countries (the UK and Malaysia) are currently proposing changes to aspects of their public health policy on alcohol. These changes are consistent with the World Health Organization’s recently recommended strategies to reduce alcohol-related harms, especially in vulnerable or ‘at high risk’ population groups such as youth and young adults. The changes are relevant to Australia because they could be taken into consideration when the Australian drinking guidelines are reviewed later this year.

On 1 December 2015, Malaysia notified the World Trade Organisation (WTO) that it plans to raise the minimum age for legal alcohol consumption from 18 to 21 years. This forms part of a strategy that aims to limit the accessibility of alcohol to high risk groups. The majority of countries have a minimum age of 18 years for legal alcohol consumption.

The UK government has opened a public consultation on proposals to change its alcohol drinking guidelines. The main proposed changes are that both men and women should not consume more than 14 UK (8 g) units of alcohol per week. Compared to the current guidelines, this is a reduction in amount and a change from a daily to a weekly limit. The current guidelines suggest that men should not regularly consume more than 3-4 UK units per day and women 2-3 UK units per day. More information about the proposed change is available from this website.

What’s new in eBooks?
ipadv2 Seven new eBooks have recently been added to the AWRI’s collection, with topics covering the US and Chinese wine industries, vineyard soils, winery tourism and climate change.

To keep in touch with the eBooks collection and access the latest books, visit the new eBook titles 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 ).

16th AWITC deadlines in April
awitc-registration While July might still seem a long way away, there are some key AWITC deadlines coming up soon. Both early bird registrations and poster abstract submissions close on 15 April 2016. A detailed program is now available, with just a few final speakers to confirm. Register now to lock in early bird prices and secure your preferred workshop places. Discounted tickets to the Maurice O’Shea Award Dinner are available to AWITC delegates and can be purchased as part of your registration.

The poster display is an essential element of every AWITC and a great opportunity to present the latest research outcomes to a large industry audience. Poster authors are eligible to win a prize or to be selected to present in one of the ‘Fresh Science’ sessions. Submit your abstract online before 15 April or contact Dr Eveline Bartowsky, Poster Coordinator, at posters@awitc.com.au if you have any questions. For any other conference-related queries, please contact Kate Beames, Conference Manager on 08 8313 6821 or kate.beames@awitc.com.au.

Events coming up after vintage

The AWRI’s extension activities (seminars, workshops and webinars) take a break during vintage, but will be ramping back up from mid-April. In the webinar program, topics coming up include cover crops, managing oxygen during winemaking, redirecting rain to manage salinity and the effects of closures on shelf life. Three trunk disease management workshops will be presented in Victoria in late April, and three sustainability workshops will be held in May in Mt Barker (WA), McLaren Vale and Orange. The next roadshow seminar will be in Coonawarra on 31 May and two ‘Adapting to Difficult Vintages’ workshops will be presented in Rutherglen and Goulburn Valley in late June. For details on all of these events, visit the AWRI events calendar, contact your local association or email the events team at the AWRI.

Revised version of the Food Standards Code

A revised version of the Australia New Zealand Food Standards Code came into effect on 1 March 2016. This Code houses winemaking regulations related to additive and processing aid permissions as well as maximum agrochemical limits, other residue information and some labelling specifications. The Code had been revised so it more closely aligns with Food Acts in Australian states and territories and in New Zealand, but while it looks very different, the changes are relatively minor in nature. A summary of the changes and the new version of the Code are available online.

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.

1790 Geffroy, O., Yobrégat, O., Dufourcq, T., Siebert, T., Serrano, E. Certified clone and powdery mildew impact Rotundone in red wine from Vitis vinifera L. cv. Duras N. J. Int. Sci. Vigne Vin 49 (4): 231-240; 2015.

1791 Longbottom, M. ASVO announces new board line-up and Fellow, bolsters industry collaboration. Wine Vitic. J. 31 (1): 10; 2016.

1792 Abbott, T., Longbottom, M., Wilkes, E., Johnson, D. Assessing the environmental credentials of Australian wine. Wine Vitic. J. 31 (1): 35-37; 2016.

1793 Dry, P. Graciano. Wine Vitic. J. 31 (1): p. 57; 2016.

1794 Gawel, R., Schulkin, A., Day, M., Barker, A., Smith, P.A. Interactions between phenolics, alcohol and acidity in determining the mouthfeel and bitterness of white wine. Wine Vitic. J. 31 (1): 30-34; 2016.

1795 Kilmister, R., Unwin, D., Treeby, M., Edwards, E., Krstic, M. Effect of elevated CO2 and temperature on phenology, carbohydrates, yield and grape composition – preliminary results. Wine Vitic. J. 31 (1): 38-40, 42; 2016.

1796 Borneman, A.R., Forgan, A.H., Kolouchova, R., Fraser, J.A., Schmidt, S.A. Whole genome comparison reveals high levels of inbreeding and strain redundancy across the spectrum of commercial wine strains of Saccharomyces cerevisiae. G3 DOI:10.1534/g3.115.025692; 2016.

1797 Lockshin, L., Corsi, A.M., Cohen, J., Lee, R., Williamson, P. West versus East: measuring the development of Chinese wine preferences. Food Qual. Pref. DOI: 10.1016/j.foodqual.2016.02.014; 2016.

1798 Wang, J., Capone, D.L., Wilkinson, K., Jeffery, D.W. Rosé wine volatile composition and the preferences of Chinese wine professionals. Food Chem. 202: 507-517; 2016.

1799 McRae, J.M., Bindon, K.A., Hixson, J.L., Smith, P.A. Wine tannin structure and extraction: Review of current research. Combs, C.A. (ed.) Tannins: Biochemistry, food sources and nutritional properties. New York, USA: Nova Science Publishers: 85-120; 2016.

1800 Stockley, C.S. A review of the relationship between wine consumption and type 2 diabetes mellitus. J. Nutr. Therapeut. 4(4): 124-134; 2015.

1801 Cavallaro, A., Mierczynska, A., Barton, M., Majewski, P., Vasilev, K. Influence of immobilized quaternary ammonium group surface density on antimicrobial efficacy and cytotoxicity. Biofouling 32(1): 13-24; 2016.

1802 Petrie, P. Ask the AWRI: Measuring canopy size. Aust. N.Z. Grapegrower Winemaker (625): 36-37; 2016.

1803 Zhang, P., Fuentes, S., Siebert, T., Krstic, M., Herderich, M., Barlow, E.W.R., Howell, K. Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes. Food Chem. DOI: 10.1016/j.foodchem.2016.02.125; 2016.

1804 Stockley, C.S. Wine consumption, cognitive function and dementias – A relationship? Nutr. Aging 3 (2-4): 125-127; 2015.

1805 Stockley, C.S. Role of wine components in inflammation and chronic diseases. Moreno-Arribas, M.V., Sualdea, B.B. (eds.) Wine safety, consumer preference and human health. Cham, Switzerland: Springer: 241-258; 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.

‘The power of oxygen during fermentation’ image is courtesy of Eric Wilkes.

AWRI Report – Jan/Feb 2016

10 March 2016 >

New AWRI Report from the latest Wine & Viticulture Journal on Assessing the environmental credentials of Australian wine. Click below to read it now.

Agrochemical update March 2015

3 March 2016 >

Fenarimol (Rubigan SC) stocks to be used up

The registration for the powdery mildew active constituent Fenarimol (DuPont product Rubigan SC) has not been renewed. As such, growers have until 30 June 2016 to use up any stock they have of this agrochemical. After this date, leftover stock will need to be disposed of.

Some growers may wish to use up their stock of Rubigan SC by conducting a post-harvest application to control powdery mildew. When considering this option, growers should be aware of the CropLife Australia resistance management restrictions on the Group 3 fungicides. These state:

  • DO NOT apply more than two consecutive sprays of a Group 3 fungicide.
  • DO NOT apply more than three Group 3 sprays per season.
  • DO NOT use Group 3 fungicides curatively.

If disposal of unused stock is required, growers can register with ChemClear at http://chemclear.com.au/ or by calling toll free on 1800 008 182. Local Environment Protection Agencies may also be able to advise on other disposal mechanisms.

A list of alternative chemicals for the control of powdery mildew can be found on page 8 in the ‘Dog Book’ – accessible in several different formats on the AWRI website.

For more information, please contact Marcel Essling on 08 8313 6600 or email helpdesk@awri.com.au.

Technical Review February 2016 issue available online

11 February 2016 >

11 February 2016
The February 2016 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
  • Exploring the effect of elevated storage temperature on wine composition
  • Sources of volatile sulfur compounds in wine
  • Terpenoids and their role in wine flavour: recent advances
  • Skipping vineyard sprays in dry years
  • Murky winemaking: how juice solids affect the macromolecular composition and mouthfeel of white wine
  • Role of vineyard practices in generating and mitigating greenhouse gas emissions
  • Harnessing improved understanding of Brettanomyces bruxellensis biology to mitigate the risk of wine spoilage
  • Emerging trends in the application of malolactic fermentation
  • Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character
  • Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint
Current literature – oenology
  • Pumps for moving juice, must and wine
  • A snapshot of Australian Pinot Noir production and purchases
  • Effectiveness of rinse water during in-place cleaning of stainless steel pipe lines
  • Use of non-Saccharomyces yeast strains coupled with ultrasound treatment as a novel technique to accelerate ageing on lees of red wines and its repercussion in sensorial parameters
  • Cap management during fermentation
  • When winemakers do everything correctly: the challenge of difficult-to-ferment juice
  • Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation
  • How SO2 additions influence microbial diversity during fermentation
  • Evolution of volatile sulfur compounds during wine fermentation
  • Lower alcohol wine: a ‘winemaker’s toolbox’
  • Traceability and protection against counterfeited wines: an overview of existing solutions and technological issues
Current literature – viticulture
  • Effect of irrigation with diluted winery wastewater on the performance of two grass cover crops in vineyards
  • Impact of light exposure on fruit composition of white ‘Riesling’ grape berries (Vitis vinifera L.)
  • Spring root-zone temperature regulates root growth, nutrient uptake and shoot growth dynamics in grapevines
  • Undervine grass cover: it is possible
  • Tasmania: high risk and high reward
  • Vineyard drones: issues and functionality
  • Comparison between traditional, ecological and biodynamic viticulture
  • Pre-flowering leaf removal alters grape microbial population and offers good potential for a more sustainable and cost-effective management of a Pinot Noir vineyard
  • Investigating the consequences of trimming and crop removal on soluble solids and titratable acidity for Sauvignon Blanc and Pinot Noir
  • Technology in precision viticulture: a state of the art review
  • Timely trunk renewal to overcome trunk disease
  • Smart-phone app field assessment of powdery mildew
  • Detecting grapevine leafroll from the air
  • A new disease in the vineyard: grapevine leaf mottling and deformation

eNews – January 2016

27 January 2016 >

Investigation of grape and wine production practices

New AWRI website launched

60th anniversary review papers now in print

New smoke taint resources available

Grape samples needed for smoke taint background data

Getting predicted alcohol right – juice samples needed

AWITC registrations opening soon

Order the latest AWRI staff publications online

Acknowledgement

Investigation of grape and wine production practices
practices-360px How common are different winery methods for pressing and clarification? Which different yeasts are being used by Australian winemakers? What are the most popular lab methods for assessing heat and cold stability? How widespread is cane versus spur pruning? How common are multi-row sprayers of different sizes and spray recovery units? For these and numerous other aspects of Australian grape and wine production there is limited data available on the prevalence of different practices and how they are changing with time.To address this gap, the AWRI is establishing a survey of Australian grape and wine production practices to be performed for the first time in 2016. The survey may be repeated at a later date to give a picture of changing practices over time.

The survey will provide aggregate anonymous data on the prevalence of different production practices. It will help inform R&D efforts by the AWRI and other research organisations, allow producers to compare their practices with regional and national norms, promote discussion on the different techniques available and provide a historical record.

The survey questions are currently being developed, with the final survey planned for July and August 2016. Site visits will then follow to explore the reasoning behind different choices. If there are questions or topics relating to Australian grape and wine production that you think should be included in the study, please email simon.nordestgaard@awri.com.au.

New AWRI website launched
website The AWRI launched a brand new look for https://www.awri.com.au/. Underneath the fresh design there is significant new content on AWRI research projects, a refresh of the popular AWRI helpdesk resources, updated fact sheets and lots of other changes. Have a look around the new site, and contact the Information Services team if you have any comments or questions.

60th anniversary review papers now in print
AJGWR The special issue of the Australian Journal of Grape and Wine Research published as part of the AWRI’s 60th anniversary celebrations rolled off the printing press in late December 2015. The issue contains 18 review articles authored by AWRI staff on topics in viticulture, sensory science, wine chemistry and microbiology. The full list of article titles is available here. AJGWR subscribers will already have received their copy in the mail and can also access the review articles online. Non-subscribers are welcome to visit the AWRI library to read a hard copy of the special issue or browse through it on one of the library computers. Alternatively, requests for copies of specific review articles can be made by contacting AWRI library staff.

New smoke taint resources available

The Bureau of Meteorology has indicated that the 2015/2016 El Niño event currently influencing Australia’s weather is one of the top three strongest of the past 50 years. The potential effects of El Niño on Australia include warmer, more extreme temperatures and increased fire danger. This makes the 2016 vintage a high risk one with respect to bushfires and the associated possibility of smoke taint.

With this in mind, the AWRI has recently put together two new smoke taint fact sheets to help inform grapegrowers and winemakers. One discusses the entry of smoke-related compounds into grapes, as well as vineyard risk factors, while the other looks at possible options for managing smoke-exposed fruit. The AWRI Commercial Services fact sheet about smoke taint analysis has also been recently updated. Other resources to help grapegrowers and winemakers with concerns about possible smoke contamination are available on the AWRI’s smoke taint webpage. For further information or assistance, please contact the AWRI helpdesk on helpdesk@awri.com.au or 08 8313 6600.

Grape samples needed for smoke taint background data

Did you know that the compounds found in smoke-tainted grapes are also found in grapes that have not been exposed to smoke? The AWRI has a database of these ‘background levels’ that is used when assessing the risk of smoke taint in grapes that have been exposed to smoke. This allows a simple ‘traffic light’ indication of risk to be provided. The current database only covers five grape varieties, so an expansion is planned for this vintage.

To make this happen, the AWRI is seeking 2 kg samples of Sauvignon Blanc, Pinot Gris, Semillon, Merlot and Grenache grapes that have not been exposed to smoke. The samples will need to be frozen once picked and then transported to the AWRI post-vintage.

The AWRI will organise and pay for transport of samples to the AWRI and assist with quarantine requirements by supplying the relevant forms. Can you help out? Please follow this link and provide your details. https://www.surveymonkey.com/r/QDBJN6J

For any extra information, please contact the AWRI helpdesk team on helpdesk@awri.com.au or 08 8313 6600.

Getting predicted alcohol right – juice samples needed

Accurately predicting the final alcohol of wine is one of the big challenges in wine production, with many winemakers relying on simple ‘rules of thumb’ that can be more than 1% (v/v) alcohol out. One of the keys to achieving more accurate alcohol predictions is a clear understanding of the actual fermentable sugar levels in juice and how they compare to total dissolved solids (TDS) levels measured as Brix or Baume. This vintage the AWRI is seeking juice samples to help in the development of a more accurate online calculator to predict final alcohol.

Participants will be asked to provide frozen 50 mL juice samples along with their measured Brix and TA and then information on the fermentation characteristics used, the yeast type, and the final alcohol of the wine. The AWRI will be measuring the content of fermentable sugars (glucose and fructose) in the juice as well as quantifying the non-fermentable component of the TDS. The information will be collated and used to develop an online calculator for next vintage. To participate in the trial, or for more information, please contact Eric Wilkes on 08 8313 6600 or eric.wilkes@awri.com.au.

AWITC registrations opening soon
awitc-360px It’s now less than two weeks until registrations open for the 16th Australian Wine Industry Technical Conference on 8 February. The conference program is shaping up well, with a wide range of overseas and Australian speakers now confirmed. Details of the workshop program are also available, with 39 workshops to be held on Sunday 24 July and Wednesday 27 July 2016.

Poster abstract submissions remain open, and all submissions will be considered for inclusion in one of the ‘Fresh science’ conference sessions. Trade Exhibition sales are continuing to progress – further details about the exhibition are available on the AWITE website. To keep in touch with all things AWITC & TE, add your email address to the AWITC mailing list and follow the AWITC on twitter.

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.

1753 Ward, S.C., Petrie, P.R., Johnson, T.E., Boss, P.K., Bastian, S.E.P. Unripe berries and petioles in Vitis Vinifera cv. Cabernet Sauvignon fermentations affect sensory and chemical profiles. Am. J. Enol. Vitic. 66 (4): 435-443; 2015.

1754 Hixson, J.L., Bindon, K.A., Smith, P.A. Evaluation of direct phloroglucinolysis and colorimetric depolymerization assays and their applicability for determining condensed tannins in grape marc. J. Agric. Food Chem. DOI: 10.1021/acs.jafc.5b04207: 31 p.; 2015.

1755 Krstic, M.R., Johnson, D.L., Herderich, M.J. Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint. Aust. J. Grape Wine Res. 21 (S1): 537-553; 2015.

1756 Smith, P.A., McRae, J.M., Bindon, K.A. Impact of winemaking practices on the concentration and composition of tannins in red wine. Aust. J. Grape Wine Res. 21 (S1): 601-614; 2015.

1757 Chambers, P.J., Borneman, A.R., Varela, C., Cordente, A.G., Bellon, J.R., Tran, T.M.T., Henschke, P.A., Curtin, C.D. Ongoing domestication of wine yeast: past, present and future. Aust. J. Grape Wine Res. 21 (S1): 642-650; 2015.

1758 Bekker, M.Z., Day, M.P., Holt, H., Wilkes, E., Smith, P.A. Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character. Aust. J. Grape Wine Res. DOI: 10.1111/ajgw.12172: 12 p.; 2015.

1759 Bartowsky, E.J., Costello, P.J., Chambers, P.J. Emerging trends in the application of malolactic fermentation. Aust. J. Grape Wine Res. 21 (S1): 663-669; 2015.

1760 Higginson, E.G., Lloyd, N.D.R., Kravchuk, O., Ford, C.M., Thomas, M.R. A high-throughput UHPLC MS/MS method for evaluation of tartaric and malic acid concentration in individual grapevine berries. Aust. J. Grape Wine Res. DOI: 10.1111/ajgw.12170: 8 p.; 2015.

1761 Longbottom, M. Ask the AWRI: Nitrous oxide and viticulture. Aust. N.Z. Grapegrower Winemaker (621): 42-43; 2015.

1762 Scrimgeour, N. Ferment sensor technologies put through their paces. Aust. N.Z. Grapegrower Winemaker (621): 68, 70, 72-74; 2015.

1763 Coulter, A. Ask the AWRI: Spoilage due to lactic acid bacteria. Aust. N.Z. Grapegrower Winemaker (622): 76-77; 2015.

1764 Coulter, A.D., Holdstock, M.G., Cowey, G.D., Simos, C.A., Smith, P.A., Wilkes, E.N. Potassium bitartrate crystallisation in wine and its inhibition. Aust. J. Grape Wine Res. 21 (S1): 627-641; 2015.

1765 Mierczynska-Vasilev, A., Smith, P.A. Current state of knowledge and challenges in wine clarification. Aust. J. Grape Wine Res. 21 (S1): 615-626; 2015.

1766 Curtin, C., Varela, C., Borneman, A. Harnessing improved understanding of Brettanomyces bruxellensis biology to mitigate the risk of wine spoilage. Aust. J. Grape Wine Res. 21 (S1): 680-692; 2015.

1767 Schmidt, S.A., Henschke, P.A. Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice. Aust. J. Grape Wine Res. 21 (S1): 651-662; 2015.

1768 Godden, P., Wilkes, E., Johnson, D. Trends in the composition of Australian wine 1984-2014. Aust. J. Grape Wine Res. 21 (S1): 741-753; 2015.

1769 Varela, C., Dry, P.R., Kutyna, D.R., Francis, I.L., Henschke, P.A., Curtin, C.D., Chambers, P.J. Strategies for reducing alcohol concentration in wine. Aust. J. Grape Wine Res. 21 (S1): 670-679; 2015.

1770 Longbottom, M.L., Petrie, P.R. Role of vineyard practices in generating and mitigating greenhouse gas emissions. Aust. J. Grape Wine Res. 21 (S1): 522-536; 2015.

1771 Herderich, M., Barter, S., Black, C.A., Bramley, R., Capone, D., Dry, P., Siebert, T., Zhang, P. Terroir effects on grape and wine aroma compounds. Ebeler, S.B., Sacks, G., Vidal, S., Winterhalter, P. (eds.) Advances in wine research. Washington, D.C: American Chemical Society: 131–146; 2015. (ACS Symposium series; 1203).

1772 Longbottom, M. A successful seminar and awards night. Wine Vitic. J. 30 (6): p. 10; 2015.

1773 Gawel, R., Day, M., Schulkin, A., Smith, P. Murky winemaking: How juice solids affect the macromolecular composition and mouthfeel of white wine. Wine Vitic. J. 30 (6): 18-22; 2015.

1774 Smith, P., Schulkin, A., Kassara, S., Barter, S., Solomon, M., Cynkar, W., Capone, D., Francis, L., Bindon, K., Johnson, D. Applying the latest understanding of grape composition. Wine Vitic. J. 30 (6): 33-36, 38; 2015.

1775 Dry, P. Friulano. Wine Vitic. J. 30 (6): p. 54; 2015.
1776 Essling, M. Ask the AWRI: Skipping vineyard sprays in dry years. Aust. N.Z. Grapegrower Winemaker (623): p. 38; 2015.

1777 Johnson, D. 2015 Report: Implementation and execution. Aust. N.Z. Grapegrower Winemaker (623): 67-70; 2015.

1778 Lloyd, N., Johnson, D.L., Herderich, M.J. Metabolomics approaches for resolving and harnessing chemical diversity in grapes., yeast and wine. Aust. J. Grape Wine Res. 21 (S1): 723-740; 2015.

1779 Johnson, D.L., Rose, L.E. Foreword to the special edition of the Australian Journal of Grape and Wine Research celebrating the 60th anniversary of The Australian Wine Research Institute. Aust. J. Grape Wine Res. 21 (S1): p. 521; 2015.

1780 Black, C.A., Parker, M., Siebert, T.E., Capone, D.L., Francis, I.L. Terpenoids and their role in wine flavour: recent advances. Aust. J. Grape Wine Res. 21 (S1): 582-600; 2015.

1781 Day, M.P., Schmidt, S.A., Smith, P.A., Wilkes, E.N. Use and impact of oxygen during winemaking. Aust. J. Grape Wine Res. 21 (S1): 693-704; 2015.

1782 Smith, M.E., Bekker, M.Z., Smith, P.A., Wilkes, E.N. Sources of volatile sulfur compounds in wine. Aust. J. Grape Wine Res. 21 (S1): 705-712; 2015.

1783 Scrimgeour, N., Nordestgaard, S., Lloyd, N.D.R., Wilkes, E.N. Exploring the effect of elevated storage temperature on wine composition. Aust. J. Grape Wine Res. 21 (S1): 713-722; 2015.

1784 Dry, P. Marzemino. Wine Vitic. J. 28 (4): p. 63; 2013.

1785 Bindon, K.A., Carew, A.L., Mierczynska-Vasilev, A., Kassara, S., Kerslake, F., Smith, P.A. Characterization of macromolecular complexes in red wine: composition, molecular mass distribution and particle size. Food Chem. 199: 838-846; 2016.

1786 Sparrow, A.M., Holt, H.E., Pearson, W., Dambergs, R.G., Close, D.C. Accentuated cut edges (ACE): effects of skin fragmentation on the composition and sensory attributes of Pinot noir wines. Am. J. Enol. Vitic. DOI: 10.5344/ajev.2015.15094: 32 p.; 2016.

1787 Holdstock, M. Ask the AWRI: All things analysis. Aust. N.Z. Grapegrower Winemaker (624): 52-53; 2016.

1788 Wilkes, E. Baume to alcohol: It’s only an approximation. Aust. N.Z. Grapegrower Winemaker (624): 59-61; 2016.

1789 Nordestgaard, S. SIMEI 2015 – Wine, olive oil and decanters. Aust. N.Z. Grapegrower Winemaker (624): 66-68; 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.

Managing late season wet weather

20 January 2016 >

20 January 2016

Sustained rainfall in the period from veraison to harvest can put vines under significant threat of disease. This can leave growers and vineyard managers with some difficult decisions to make. In some cases the usual control options of spraying, slashing or trimming may not be viable or may be of limited value and some crop loss may be inevitable. This eBulletin outlines a selection of points to consider when making vineyard management decisions after late season rain.

Fungicide sprays
It’s important to be aware of the range of diseases and bunch rots that the vines might be experiencing and their relative importance. For example, downy mildew on leaves late in the season will not be the highest priority if there is a risk of bunch rot. Decisions on whether to use fungicide sprays need to take into account both the impact of withholding periods and whether the spray will be able to achieve the coverage needed to be effective.

The application of any fungicide spray restricts picking date because a withholding period has to be completed before the fruit can be harvested. This can be a disadvantage in terms of reducing flexibility in the timing of picking decisions. When bad weather is around, the ability to pick a bit early (or before the next storm) can sometimes make all the difference.

When canopies are big and leafy, spray coverage where it is needed (in and on bunches) can be almost impossible. To be effective, the spray has to get across the whole berry and into the rachis. Without this level of protection, the disease can start within the bunch and spread outwards. In some cases, the most economical action may be not to spray if achieving the required coverage is unlikely.

If a decision is made to spray, there is only a short list of spray options for Botrytis in the weeks before harvest that meet export requirements. The best choice of chemical will depend on a number of factors. The ‘desiccant’ options such as hydrogen peroxide + peroxyacetic acid may not be worthwhile if more rain is due but could be very useful a few days before harvest to dry up any infected material. The ‘protectant’ options such as iprodione should only be used when good coverage is possible and the fruit is in reasonable condition. Applying chemicals where infection is well established has been shown to lead to the establishment of chemical resistance in the population and must be avoided.

Other options For high value crops it may be economical to drop infected fruit ahead of the mechanical harvester or to conduct selective harvesting by hand. Detailed block assessment may identify parcels of fruit with manageable levels of disease that could be harvested separately. Some varieties (with thicker skins and looser clusters) will manage the conditions better than others and efforts should be focused on these varieties. Slashing and trimming to promote airflow is a good strategy if access to the block is possible. This can provide a viable alternative to spraying.

Safety
Safety of vineyard operations should always be considered. Wet and slippery conditions can be dangerous on a tractor towing a heavy spray cart, especially on sloping ground. If safe access is not possible, this can limit spray, slash or trimming opportunities.

Fruit quality
The consequences of harvesting poor quality fruit should also be considered. There are significant winemaking challenges involved in processing diseased fruit and thought should be given to the eventual market for a potentially inferior product. In some cases it may be more viable to leave severely disease-affected fruit in the field rather than incurring additional harvesting and winemaking costs only to produce wine of questionable quality.

Final points
When conditions are challenging, adaptability and flexibility is important. Management strategies should be reviewed every few days as conditions, the weather forecast and fruit ripeness changes.

Technical advice and assistance are available from the AWRI helpdesk – 08 8313 6600 or helpdesk@awri.com.au.

Additional resources on managing Botrytis can be found here:

The AWRI thanks Liz Riley from Vitibit Pty Ltd for her assistance with the preparation of this eBulletin.

Technical Review December 2015 issue available online

8 December 2015 >

The December 2015 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
  • Chemistry of copper in white wine: a review
  • Using copper more effectively in winemaking
  • Relationship between menthiafolic acid and wine lactone in wine
  • Assessment of relationships between grape chemical composition and grape allocation grade for Cabernet Sauvignon, Shiraz and Chardonnay
  • Terroir or terpenoid transformation: the origin of 1,8-cineole (eucalyptol) in wine
  • The history of wine presses. Part 1: batch presses
  • The history of wine presses. Part 2: continuous presses. . . And what next?
  • Adverse food reactions from consuming wine
  • Ask the AWRI: Wine consumption and heart health
Current literature – oenology
  • The economics of wine barrels: how to determine the effect of barrel choices on profits
  • A dynamic evaluation of the oxygen transfer rate in oak barrels
  • Simultaneous must extraction and clarification: presenting a new process
  • Rootstock tolerance and resistance to different genetic strains of phylloxera
  • Thoughts on the use of pectinase in white winemaking: the benefit of adding enzymes
  • Microbial origins of key wine aromas: part III; higher alcohols and volatile phenols
  • Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: a targeted approach
  • The influences of different winemaking techniques on the mouthfeel of Shiraz grapes
  • Consumer perceptions of wine brand names
  • Managing reduction in wine through the choice of closure
  • Characterization of winery wastewater for reuse in California
Current literature – viticulture
  • Proanthocyanidin composition and evolution during grape ripening as affected by variety: Nebbiolo and Barbera cv.
  • Understanding vineyard soils: second edition
  • Mulching under vine – options and their benefits
  • UAS-based multi-angular remote sensing of the effects of soil management strategies on grapevine
  • Unexpected relationships between vine vigor and grape composition in warm climate conditions
  • Case study: post frost management strategies
  • Truly sustainable viticulture must start at the roots
  • Understanding the influence of vine balance on berry composition: 2013–14 season project update
  • Big changes to Entwine
  • A smartphone app could help growers optimise vine balance
  • Deadly vine disease bacteria hits France
  • Bringing Lagrein to life
  • Soil nutrient availability under cover crops: effects on vines, must, and wine in a Tempranillo vineyard

eNews – November 2015

11 November 2015 >

Cool new weather tools for a hot summer

Seeking wild ferment samples

Vineyard scale control options

Entwine Australia – the results are in!

Are you on the AWAC mailing list?

One-day wine show judging course returns in November

AWITC & TE update

Order the latest AWRI staff publications online

Acknowledgement

Cool new weather tools for a hot summer

vineyard-hot-620px

With hot weather having arrived early in spring and the strongest El Niño system ever having been declared, there are some concerns across our industry about the weather between now and the 2016 harvest. The Bureau of Meteorology (BOM) has forecast a hotter and drier October and November, likely to dry out the country and bring forward extreme fire conditions that would usually only be faced in late January and February. Fire ban dates have thus also been brought forward, starting from 26 October to 1 November in many regions.

The BOM continues to release new weather tools that can help you track and adjust to changing weather conditions. For example, recent access to the Japanese satellite Himawari-8 allows near real-time weather tracking. Some of the key tools offered by the BOM, including 7-day, 14-day and seasonal forecasts and the El Niño/Southern Oscillation (ENSO) tracker (important in this strong El Niño year), are outlined below.

New near real-time imagery from Japanese satellite Himawari-8 has recently become available in Australia. This satellite web viewer lets you zoom in to your state, to 0.5-2 km resolution, with new colour images uploaded every ten minutes. This allows you to see cyclones, storm events, fog, volcanic ash and perhaps bushfire plumes, potentially giving an indication if your vineyard has been exposed to smoke. An overview of the satellite’s capabilities can be viewed here.

How hot is it going to be in the next few days? The best way to navigate weather on your smart phone, by your location, is using the mobile BOM pathway http://m.bom.gov.au/.

MetEye is a great tool that has been constructed by BOM meteorologists to give a better representation of local weather as a 7-day forecast across Australia on a 3-6 km map grid. Forecasts are updated twice per day during the early morning and late afternoon. Multi-week to seasonal forecast tools (including temperature, rainfall or extreme temperatures) can now also be trialled through http://poama.bom.gov.au.

Want the seasonal outlook translated in three minutes? The BOM releases three-month climate and water outlook videos on YouTube and social media. The November 2015 to January 2016 outlook was released on 29 October 2015. Due to the El Niño, the next outlook will be released early on 19 November 2015.

The latest information on El Niño is updated fortnightly on the BOM’s ENSO Tracker page. With an El Niño system, clearer skies can often mean an increased frost risk season. The BOM is trialling Frost Potential maps specifically for agriculture that show forecast low temperature thresholds for various locations across Australia. The maps are updated each day and show forecasts for the next 48 hours. The BOM also offers a heatwave forecast service. Primarily designed as a health tool to assist people to cope through heatwaves, it also has applications for agricultural planning around heat events.

Seeking wild ferment samples

Are you currently performing wild ferments? Would you like to know which species of yeast and bacteria are present in the fermentations and how these differ between batches or vintages?

If the answer to these questions is “yes”, then the AWRI would like to hear from you. Planning is underway for a large research project that will investigate the regional differences in microbial species that participate in wild fermentations around Australia. The project will use a new analytical technique called metagenomics that provides the identities and proportions of yeast and bacterial species present at specific points during fermentation.

To accomplish the project’s aims, your help is needed in providing samples from wild fermentations of Chardonnay, Shiraz or Pinot Noir, ideally all processed at the same location for a particular winery.

Ferments will need to be sampled at four points during fermentation (based on sugar consumption). All the equipment necessary for the sampling will be supplied by the AWRI. You would only need to contribute your time to take the samples and to store them at 4°C until you’re ready to post them to us. The metagenomic analysis will be performed at no cost to you and results for your samples will be provided once the analysis is complete. Winery anonymity will be maintained, with results to be published identified only by region, variety and general winemaking practices.
If you are planning on performing wild fermentations in 2015/2016 and beyond, and are interested in taking part in this study, please contact Dr. Anthony Borneman on 08 8313 6600 or anthony.borneman@awri.com.au.

Vineyard scale control options

scale-image_620

The AWRI helpdesk has recently noted an increase in queries about scale insects in vineyards and the options available for controlling these pests. The 2015/16 ‘Dog book’ recommends paraffinic oil or petroleum oil sprays applied at dormancy for grapevine scale. The effectiveness of this treatment relies on good coverage as the oil kills the scale via suffocation. During the growing season, the registered options have until recently been limited to a number of organophosphate insecticides: azinphos-methyl, chlorpyrifos, maldison and methidathion. These active constituents are broad spectrum and not typically compatible with integrated pest management (IPM) programs because they also affect the natural enemies of scale, including parasitic wasps, lacewings and ladybirds. Growers are advised to contact their winery or grape purchaser before using any of these insecticide sprays. A new active constituent, spirotetramat, that targets sap-sucking insects, has now been registered for the suppression of grapevine scale in vineyards.

Unlike the organophosphate products, spirotetramat is claimed to be compatible with IPM programs. The recommended restriction on use for grapes destined for export wine is “use no later than E-L 18, 14 leaves separated, flower caps still in place, but cap colour fading from green”.

For more information about scale pests, consult this list of resources or view the AWRI webinar on scale presented by Jenny Venus in July 2015.

Entwine Australia – the results are in!

One of the important functions of Entwine Australia is to provide Australian grapegrowers and winemakers with data that allows them to identify opportunities to improve their environmental performance. Through the Extension and Outreach project ‘Building Resilience and Sustainability in the Grape and Wine Sector’ funded by the Australian Government Department of Agriculture and Water Resources, the AWRI has updated the Australian Wine Carbon Calculator and developed a benchmarking ‘dashboard’ for all members. All Entwine Australia members now have access to their personalised dashboard of data for the 2014/15 season. To access results, members can log in here.

Entwine members are encouraged to compare their data to others in their region or business size category to see how their production performance and greenhouse gas (GHG) emissions compare. In the example below, the dial shows that this grower’s diesel use is ranked in the top quartile (75%) of all growers in the region. With this knowledge that there is room for improvement, the grower can look at some of the other benchmarking dials to assist with the identification of opportunities for improvement. Yield and water use are average for the region, which suggests that the high diesel use is not associated with the diesel pump being used for irrigation and that the grower should review other sources of diesel consumption. By reviewing their spray and soil management practices against what is considered best practice for the region, this grower can potentially make changes and improve their ranking in the region with associated significant cost savings on diesel and lower GHG emissions.

entwine

Example of how to use information from the Entwine benchmarking ‘dashboard’ to achieve cost savings, reduced GHG emissions and continuous improvement.

The AWRI Extension and Outreach team will be presenting the results of the Entwine benchmarking data in a series of workshops around Australia in the coming months. Workshops will be publicised through regional associations, email notifications, the AWRI website, the Australian Grape and Wine Events Calendar and Twitter.

For assistance with the interpretation of benchmarking data, please download this user manual. For more information about Entwine, watch the recent Entwine webinar or contact the AWRI helpdesk on 08 8313 6600 or helpdesk@awri.com.au.

Are you on the AWAC mailing list?

Group_tasting_620

The AWRI’s Advanced Wine Assessment Course is an intensive wine tasting course, held over four days and including more than 320 wines. In each course guest judges share their advice and experiences of tasting under wine show conditions. The course program challenges and develops the ability of participants to assess wine reliably and helps to develop a common wine vocabulary. Many participants undertake the course as a step to becoming a wine show judge, while others value the ability to benchmark their wine assessment ability and improve their skills. Places in the course are determined by ballot. To take part in the next ballot, join the AWAC mailing list by completing this online form.

One-day wine show judging course returns in November

The AWRI’s newest one-day course Wine show judging – an insider’s view of panel tastings will be held for the second time on 20 November. This course gives small groups of participants the opportunity to taste under wine show conditions with guidance from three experienced wine show chairs. Places in this course are limited to 15 participants and can be reserved online. For more information on the AWRI’s tasting courses, please contact the events team on 08 8313 6600 or events@awri.com.au.

AWITC & TE update

posters-620px

With less than nine months to go until the 16th Australian Wine Industry Technical Conference and Trade Exhibition, activity is ramping up for the planning committee and staff. The preliminary conference program is now available and the majority of speaker invitations have been sent out. Keep an eye on the AWITC twitter account for announcements about speakers and topics.

Submit your poster abstract now for a chance to win a prize or be selected to present your research in one of the ‘Fresh science’ conference sessions. The technical poster display is a key component of every AWITC, giving researchers a chance to present their latest results and interact directly with delegates.

In case you missed the news when it was announced, WFA’s Outlook Conference and McWilliam’s Maurice O’Shea Award Dinner will be held in Adelaide in conjunction with the 16th AWITC. Outlook’s comprehensive business and marketing content will be presented in sessions on Monday 25 July with the Award Dinner that evening. The Award Dinner will take the place of the traditional conference dinner and will provide a fantastic opportunity to network and celebrate the latest winner of industry’s most prestigious award.

Sales of space at the Trade Exhibition are progressing well – further details are available on the AWITE website.

To keep in touch with all things AWITC & TE, make sure your email address is on the AWITC mailing list.

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:

1737 Smith, P. Assessment of relationships between grape chemical composition and grape allocation grade for Cabernet Sauvignon, Shiraz and Chardonnay. Aust. N.Z. Grapegrower Winemaker (620): 30-32; 2015.

1738 Hill, M., Cowey, G. The adoption of innovations by Australian grapegrowers and winemakers. Aust. N.Z. Grapegrower Winemaker (620): 70-72; 2015.

1739 Nordestgaard, S. The history of wine presses: Part 2: Continuous presses… and what next? Aust. N.Z. Grapegrower Winemaker (620): 73, 75-76, 78-79; 2015.

1740 Cowey, G. DIY haze and deposit identification. Aust. N.Z. Grapegrower Winemaker (620): p. 87; 2015.

1741 Francis, I.L., Williamson, P.O. Application of consumer sensory science in wine research. Aust. J. Grape Wine Res. doi: 10.1111/ajgw.12169; 2015.

1742 Stockley, C.S., Johnson, D.L. Adverse food reactions from consuming wine. Aust. J. Grape Wine Res. doi: 10.1111/ajgw.12171; 2015.

1743 Longbottom, M. ASVO Mildura seminar – was it the best yet? Wine Vitic. J. 30 (5): p. 15; 2015.

1744 Reschke, S., Tran, T., Bekker, M., Wilkes, E., Johnson, D. Using copper more effectively in winemaking. Wine Vitic. J. 30 (5): 35-37, 39; 2015.

1745 Powell, K., Krstic, M. Rootstock tolerance and resistance to different genetic strains of phylloxera. Wine Vitic. J. 30 (5): 48-51; 2015.

1746 Dry, P. Lagrein. Wine Vitic. J. 30 (5): p. 61; 2015.

1747 Giaccio, J., Curtin, C.D., Sefton, M.A., Taylor, D.K. Relationship between Menthiafolic acid and wine lactone in wine. J. Agric. Food Chem. 63 (37): 8241–8246; 2015.

1748 Bachhuka, A., Christo, S.J., Cavallaro, A., Diener, K.R., Mierczynska, A., Smith, L.E., Marian, R., Manavis, J., Hayball, J.D., Vasilev, K. Hybrid core/shell microparticles and their use for understanding biological processes. J. Colloid Interface Sci. 457: 9-17; 2015.

1749 Clark, A.C., Wilkes, E.N., Scollary, G.R. Chemistry of copper in white wine: a review. Aust. J. Grape Wine Res. 21 (3): 339-350; 2015.

1750 Sternes, P.R., Moyle, R.L. Deep sequencing reveals divergent expression patterns within the small RNA transcriptomes of cultured and vegetative tissues of sugarcane. Plant Mol. Biol Rep. 33 (4): 931-951; 2015.

1751 Moyle, R.L., Sternes, P.R., Birch, R.G. Incorporating target sequences of developmentally regulated small RNAs into transgenes to enhance tissue specificity of expression in plants. Plant Mol. Biol Rep. 33 (3): 505-511; 2015.

1752 Stockley, C.S. The relationship between alcohol, wine and cardiovascular diseases – A review. Nutr. Aging doi: 10.3233/NUA-150052; 2015.

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.