Australian winemakers can now use with confidence the protease enzyme mixture known as Proctase to ensure haze-free wine. An application to Food Standards Australian New Zealand (FSANZ) has just been approved, confirming that the enzymes are allowed for use in Australian winemaking for wines sold domestically or exported to New Zealand.
The Australian Wine Research Institute Blog
Support available on two recent viticultural issues – hail damage and restricted spring growth
8 December 2014 >Hail damage
Hailstorms have hit several grapegrowing regions in Victoria and NSW during November and December. Damage in the Murray Darling region has been estimated at up to $6 million, with approximately 20,000 tonnes of fruit lost. Losses in NSW have yet to be calculated.
While the damage caused by hail can be severe and devastating, there are important actions and decisions to be taken in the wake of a hail event. The AWRI helpdesk team has developed a new fact sheet to provide guidance on how to assess and manage vines that have been damaged by hail.
Restricted spring growth
A number of vineyards across south-eastern Australia have displayed symptoms of poor shoot growth and poor yield development during the spring period. Such symptoms are typically described as restricted spring growth (RSG). While RSG has a number of possible causes and a range of symptoms, monitoring and management of affected vines is extremely important. A new AWRI fact sheet provides more information on this condition with advice on both causes and management.
Growers affected by either of these issues can contact the AWRI helpdesk at viticulture@awri.com.au or 08 8313 6600 for confidential advice and assistance.
AWRI 60th anniversary wine
>To commemorate the 60th anniversary of the founding of the AWRI in 1955, we are making a one-off batch of wine in the 2015 vintage: a Barossa Shiraz.
This exciting and fun project aims to put the AWRI’s wine science into action to make a high quality wine with longevity. Indeed, we are already thinking about what we might do in 15 years time to commemorate our 75th anniversary, and hope, with nature on our side, to have a wine we can proudly serve to mark that auspicious occasion.
And what about in 2055 to mark our century? Certainly we’d hope that some of the wine will still be around, and will be more than a mere curiosity at 40 years of age.
This blog will tell the story of the 60th anniversary wine – from the grapes that are growing right now through harvest, winemaking, packaging and beyond to when the wine is analysed and most importantly tasted. The wine will be a blend of six sub-regions – Ebenezer, Greenock, Krondorf, Lyndoch, Marananga and Nuriootpa in equal proportions, and all from old vines.
This project is only possible because of the unique place the AWRI has as the industry’s own research institute; sourcing suitable grapes to make an ultra-premium Barossa Shiraz would not be easy without the help of many industry friends and collaborators in the Barossa Valley. The generosity shown by many people already, in allowing us to buy 500kg batches of some of their most cherished Shiraz grapes has been humbling. The cherry on top of the icing for this project was to source fruit from vines with an average age of 60 years. In fact, with the fruit we’ve already been promised that will be easily achieved.
Thanks are extended to all those involved so far, particularly people who have pledged fruit. It has been a pleasure to meet with the passionate growers and winemakers who love the idea of this project, and who with obvious pride in what they do so well and a sense of fun have been eager to ensure that we obtain the fruit we need – despite the devastating recent frost which has drastically reduced the crop in some areas.
There are also those from large companies and small, who have already given freely of their time providing advice; preparing barrel samples; discussing oak with preparedness to supply us with the second and third-fill barrels we will need; and drawing mud-maps with which a novice has at least some chance of navigating the labyrinth of back roads to find those precious old vine blocks.
This is a great industry, which the AWRI is proud to be part of.
What topics would you like to see covered at the next Australian Wine Industry Technical Conference?
3 December 2014 >The AWRI and ASVO are members of AWITC Inc. and are at the early stages of planning for the next conference and trade exhibition to be held in Adelaide 23-28 July 2016. As part of the planning process a survey has been developed to gain input from industry personnel on the topics they are most interested to see included in the 2016 conference program.
To contribute your ideas, please complete the brief survey here: https://www.surveymonkey.com/s/AWITC_2016
Thank you.
Launch of the Grape and Wine eBook Collection
1 December 2014 >The AWRI Library has recently expanded into eBooks and developed a purpose-built collection for the Australian grape and wine sector. Access to this collection is available via the AWRI Library homepage to all Australian grape and wine producers that pay the grape research levy, the wine export charge or the wine grapes levy. AWRI website login details are required. If you’re not already a member, sign up for an account here. If you’ve lost your password, click here to retrieve it.
With an emphasis on current and practical resources, the collection currently holds 32 titles with topics including winemaking, marketing, vineyard management, pest control and more. These titles are available to read within an internet browser, but eBooks can also be borrowed and downloaded to a computer, mobile phone or tablet/iPad. A guide to using the collection is available from the AWRI website here.
On Tuesday, 2 December the AWRI is hosting an instructional webinar on how to use the collection. Attendees will see a live demonstration and be provided with an easy step-by-step tutorial on accessing the collection, searching for eBooks and downloading titles to both computers and mobile devices. Register here to attend.
For those already comfortable with eBooks, the collection can be accessed immediately via the Library homepage.
eNews – November 2014
6 November 2014 >Authenticity issues on the rise at the AWRI helpdesk
Tim Flannery to headline climate workshop
A practical tool for measuring extractable tannins in red grapes
Congratulations to Peter Dry – winner of 2014 Maurice O’Shea award
Results of AWRI Board election
Webinars – new topics and new ways to attend
Easier website access
Roadshow update
New search tool
Regulatory update
Order the latest AWRI staff publications online
Acknowledgement
Authenticity issues on the rise at the AWRI helpdesk
In the last three months the AWRI helpdesk has taken 15 queries on issues related to grape and wine authenticity, provenance, or wine tampering. This brings the total number of this type of query to 19 for the year, a significant increase compared with previous years. Over 750,000L of wine is involved in these cases.
Some of the issues raised include:
- whether a grape variety submitted to a winery has been correctly represented
- allegations of grape/wine substitution or blending with inferior product when submitted to a contract producer
- customer complaint samples returned to wineries with a replacement wine or other liquid filling the bottle
- older wines being declared as younger wines or vice versa
- wines reported to taste different when received after shipping compared to when previously tasted
- allegations of wine doctoring during transport
Several analytical techniques are available to investigate this type of claim but results can sometimes be inconclusive, particularly if holdback samples have not been kept. These include protein analysis of grapes or juice, basic wine chemistry analysis, spectral fingerprinting, mass spectrometric profiling and agrochemical analysis. More work is needed in an Australian context to see if other techniques such as DNA extraction from wine, analysis of strontium isotope ratios or analysis of trace metals can be applied in a rigorous way to demonstrate product authenticity or verify country, region or variety claims.
More information about the specific cases recently encountered and techniques used to investigate them will be presented in an article in the December issue of Australian & New Zealand Grapegrower and Winemaker. Any questions about authenticity issues can be directed to the AWRI helpdesk on 08 8313 6600 or winemakingservices@awri.com.au.
Tim Flannery to headline climate workshop
Prof. Tim Flannery will present the keynote address at the ‘Opportunities in a new climate’ workshop to be held in Penola on Tuesday 11 November. This workshop will continue the program launched in July that is presenting up-to-date tailored information to help Australian grapegrowers and winemakers build more sustainable businesses in a time of changing economic and climatic conditions. A combination of climate experts and industry leaders will present, providing the latest research and policy information as well as practical industry insights. The full workshop program is here. Places are still available, register now.
A practical tool for measuring extractable tannins in red grapes
The AWRI has developed a new method for determining extractable tannins in red grapes that is now available through the WineCloud. Recently published AWRI research has identified that the use of a ‘wine-like’ 15% ethanol extraction method provides a strong indication of the tannin concentration that is likely to result when grapes are made into wine. A rapid measurement method, which involves gentle crushing of grapes by hand and analysis of the extract using UV-Vis spectroscopy, will allow wine producers to access this capability in a practical way.
The concentration of tannins and anthocyanins in red grapes is an important factor in defining the colour and texture of red wines and is influenced by a wide range of factors. These compounds are present in the pulp, skins and seeds of grapes, but the degree to which they are extracted during the winemaking process can vary significantly. Most grape analysis methods use an exhaustive extraction approach to maximise tannin extraction from the grapes. This typically involves the use of high power homogenisation equipment to break up the seeds and skins as much as possible. The reality of the winemaking process, however, is that the extraction environment is much milder and leads to a lower concentration of (predominantly skin) tannins in the finished wine.
Analytical measures for both maximum potential tannin and extractable tannin are now available through the WineCloud and can be used to guide decision-making on processing grapes or aspects such as pressing or maceration. This type of capability could allow:
- More efficient viticultural management and improved harvesting logistics
- More objective fruit grading and allocation
- Enhanced ferment management to achieve desired tannin and colour profile
- Better understanding of factors influencing wine colour development and stability
The WineCloud is a web-based application that can be used to measure and compare a range of attributes in grape and wine samples. Users can generate total tannin, anthocyanin and phenolics data for grapes and wine using their own UV/Vis equipment, by applying a predictive spectral method developed by the AWRI.
For more details, please contact AWRI Commercial Services at commercialservices@awri.com.au or (08) 8313 6600.
Congratulations to Peter Dry – winner of 2014 Maurice O’Shea award
On 1 October, Peter Dry was announced as the winner of the 2014 Maurice O’Shea award, in recognition of his more than 40 years as a teacher, researcher, editor and writer in the field of viticulture. The prize, awarded every two years, acknowledges an individual, group, corporation or entity that has made a significant contribution to the Australian wine industry. The AWRI is delighted that Peter has agreed to take up the position of Emeritus Fellow at the AWRI following his retirement from his Viticulture Consultant position.
Results of AWRI Board election
An election was recently held for positions on the AWRI Board in the small and large levy payer categories. The AWRI is pleased to announce that Mary Retallack from Retallack Viticulture has been elected in the small levy payer category and Dr Stuart McNab from Treasury Wine Estates has been elected in the large levy payer category. In the medium levy payer category, only one nomination was received, so an election was not required. Kim Horton, from Ferngrove, is the new Board member in that category.
Mary Retallack is Managing Director of Retallack Viticulture in Adelaide and has worked professionally in the wine industry over the past two decades. Mary is a graduate of the Australian Institute of Company Directors Diploma course, a Fellow of the Australian Rural Leadership Foundation, a past participant of the Wine Industry’s Future Leaders Program, a past Director of Wine Communicators of Australia and a past Non-Executive Director of the Grape and Wine Research and Development Corporation. Mary was the SA and national winner of the RIRDC Rural Woman of the Year in 2012.
Dr Stuart McNab is Chief Supply Officer – Global Wine Production for Treasury Wine Estates, managing all aspects of wine production for a range for brands globally. Stuart participated in the inaugural Wine Industry Future Leaders Program in 2006, has been a member of the Executive of the South Australian Wine Industry Association (SAWIA) and the South Australian Wine Industry Council, was the inaugural Chair of the Wine Innovation Cluster and is a Board member of the Winemakers’ Federation of Australia.
Kim Horton has been Chief Winemaker at Ferngrove in WA since 2003 and has 20 years of winemaking experience. In 2005 Kim was named Young Winemaker of the Year by Australian Wine Selectors. He is actively involved in national and regional wine show judging and has served on the WA Wine Industry Association Technical Committee.
Outgoing Board members are Paul Conroy, John Angove, Dr John Harvey, and Jim Brayne. The AWRI thanks all four for their significant contributions and looks forward to working with the new Board members.
Webinars – new topics and new ways to attend
The AWRI’s 2014 webinar program is progressing well, with eight webinars delivered since the start of September. Two new topics have been recently added to the program. Martin Day from the AWRI will discuss the effect of oxygen in pressing and juice handling on 25 November and Andrew Weeks from CCW Co-operative Ltd will share his experience with particle film technology (grapevine sunscreens) on 27 November. In addition, the webinar software used to deliver the program has recently been released as a mobile version, making it possible to attend webinars via a smart phone or tablet. The app is available as a free download for both iOS and Android. For more information on webinars, contact infoservices@awri.com.au.
Easier website access
It’s now even easier to access information on the AWRI website. Areas such as the Winemaking Resources section which previously required a password for access are now openly available. Password restrictions are only being applied to areas where legal restrictions apply, such as Technical Review and the library catalogue, which contain abstracts that are protected by copyright law. It is hoped that removal of restrictions will increase the search engine visibility of AWRI webpages, again making it easier for searchers to find the most relevant technical information.
Roadshow update
The AWRI Grape and Wine Roadshow team has been busy over the past few months delivering seminars and workshops across Australia’s winemaking zones and regions. Workshops present practical content on a particular theme, often related to queries received by the AWRI helpdesk. The current workshop – Adapting to difficult vintages – has been developed in response to extreme weather conditions experienced in recent vintages.
In this workshop, participants are provided with information on how to deal with drought, salinity, extreme heat or heatwave events in the vineyard; bushfires and smoke taint; processing ripe fruit in the winery; avoiding stuck fermentations; compressed vintages and associated logistical pressures. Information about growing grapes and making wine in wet seasons with high disease pressure is also provided. The workshop highlights increasing energy costs, limited water availability and the need for sustainable systems in the winery. It also includes a presentation from the Bureau of Meteorology (BOM) on the weather prediction tools available to growers and winemakers. The workshop finishes with an eye to the future through a structured tasting of alternative varieties that might suit each region in a warmer climate. Workshops have recently been presented in New England and Griffith. Upcoming workshops will be delivered in Avoca and Bendigo.
Seminars are organised in conjunction with regional associations and are presented by subject experts. Each association selects the presentations from a range of research topics, to ensure that the seminars are closely tailored to the interests and needs of the audience. Seminars have recently been presented in Murgon, Stanthorpe, Geelong, Macedon, Mt Barker, Pemberton, Margaret River and Swan Valley. Upcoming seminars will be delivered in Griffith, Gippsland, Yarra Valley and Mornington Peninsula.
For more information on the seminar and workshop program, visit the AWRI Events calendar, contact your local association or contact the events team at the AWRI.
New search tool
A new Grape and Wine Search Portal is now available to search across the websites of grape and wine research organisations, peak bodies and state associations across Australia. The customised search engine is easy to use and results can be grouped by organisation or sorted by relevance or date. Add it to your bookmarks for quick access next time you are searching for anything related to the Australian grape and wine industry.
Regulatory update
The Australian Grape and Wine Authority (AGWA) recently clarified advice about labelling levels of sweetness in wines exported to China. The updated advice is that while the use of an indicator such as ‘dry’ or ‘sweet’ is not mandatory, if one does not appear the actual sugar level (e.g. 2.5 g/L sugar) must be displayed on the label. This means it is mandatory to include either a sweetness descriptor or the sugar level. Given the difference in sugar testing methods between Australia and China, the inclusion of the actual sugar level may present significant compliance problems in China. AGWA has therefore reviewed its recommendation and now advises that to minimise the potential for compliance problems wine labels include a sweetness descriptor such as ‘dry’, ‘medium dry’ or ‘sweet’.
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:
1653 Herderich, M., Mayr, C., Parker, M., Baldock, G., Black, C.A., Hayasaka, Y., Francis, L. Glycoconjugates of volatile phenols and smoke related off-flavours in wine. Gougeon, R. (ed.) Wine Active Compounds 2014: proceedings of the 3rd edition of the International Conference Series on Wine Active Compounds, Beaune, France, 26 – 28 March, 2014, 227-230; 2014.
1654 Marangon, M., Smith, P.A. Clarifying the mechanism of protein haze formation in white wines. Gougeon, R. (ed.) Wine Active Compounds 2014: proceedings of the 3rd edition of the International Conference Series on Wine Active Compounds, Beaune, France, 26 – 28 March, 2014, 121-123; 2014.
1655 Francis, L. The ageing of aromas: how complexity develops in wine. TONG (18): 2-7; 2014.
1656 Scrimgeour, N., Godden, P. O2: how closures beat terroir. TONG (18): 20-27; 2014.
1657 McRae, J. Don’t get all hazed over bentonite – help is coming. Aust. N.Z. Grapegrower Winemaker (608): 86-87; 2014.
1658 Coulter, A. Ask the AWRI: Acidity in all its various aspects. Aust. N.Z. Grapegrower Winemaker (608): p. 88; 2014.
1659 McRae, J.M., Day, M.P., Bindon, K.A., Kassara, S., Schmidt, S.A., Schulkin, A., Kolouchova, R., Smith, P.A. Effect of early exposure oxygen on red wine colour and tannins. Tetrahedron DOI: 10.1016/j.tet.2014.08.059; 7 p.; 2014.
1660 Gawel, R., Day, M., Van Sluyter, S.C., Holt, H., Waters, E.J., Smith, P.A. White wine taste and mouthfeel as affected by juice extraction and processing. J. Agric. Food Chem. 62 (41): 10008-10014; 2014.
1661 Forsyth, K. It’s time to check your refrigeration plant. Aust. N.Z. Grapegrower Winemaker (609): 85-86; 2014.
1662 Stockley, C. Ask the AWRI: Export focus on residual metals. Aust. N.Z. Grapegrower Winemaker (609): p. 80; 2014.
1663 Dry, P. Saperavi. Wine Vitic. J. 29 (5): p. 54; 2014.
1664 Curtin, C., Borneman, A., Zeppel, R., Cordente, T., Kievit, R., Chambers, P., Herderich, M., Johnson, D. Staying a step ahead of ‘Brett’. Wine Vitic. J. 29 (5): 34, 36-37; 2014.
1665 Bindon, K.A., McCarthy, M.G., Smith, P.A. Development of wine colour and non-bleachable pigments during the fermentation and ageing of (Vitis vinifera L. cv.) Cabernet Sauvignon wines differing in anthocyanin and tannin concentration. LWT – Food Sci. Technol. 59 (2, part 1): 923-932; 2014.
1666 Cheah, K.Y., Howarth, G.S., Bindon, K.A., Kennedy, J.A., Bastian, S.E.P. Low molecular weight procyanidins from grape seeds enhance the impact of 5-Fluorouracil chemotherapy on Caco-2 human colon cancer cells. PLoS ONE 9 (6): e98921; 2014.
1667 Dry, P., Longbottom, M., Essling, M. Vineyard characteristics used in assessment schemes: theory and practice. Petrie, P. (ed.) Objective measures of grape and wine quality: Proceedings of the ASVO and WISA seminar, 25-26 July 2012, Mildura, Victoria. Adelaide, S.A.: Australian Society of Viticulture and Oenology; 2013: 6-10.
1668 Dambergs, R.G. Validation of an industry vineyard assessment system. Petrie, P. (ed.) Objective measures of grape and wine quality: Proceedings of the ASVO and WISA seminar, 25-26 July 2012, Mildura, Victoria. Adelaide, S.A.: Australian Society of Viticulture and Oenology; 2013: 14-17.
1669 Smith, P. Recent advances in objective chemical measures of wine quality. Petrie, P. (ed.) Objective measures of grape and wine quality: Proceedings of the ASVO and WISA seminar, 25-26 July 2012, Mildura, Victoria. Adelaide, S.A.: Australian Society of Viticulture and Oenology; 2013: 44-49.
1670 Geffroy, O., Dufourcq, T., Carcenac, D., Siebert, T., Herderich, M., Serrano, E. Effect of ripeness and viticultural techniques on the rotundone concentration in red wine made from Vitis vinifera L. cv. Duras. Aust. J. Grape Wine Res. 20 (3): 401-408; 2014.
1671 Kelly, D., Zerihun, A., Hayasaka, Y., Gibberd, M. Winemaking practice affects the extraction of smoke‐borne phenols from grapes into wines. Aust. J. Grape Wine Res. 20 (3): 386-393; 2014.
1672 Hill, G.N., Evans, K.J., Beresford, R.M., Dambergs, R.G. Comparison of methods for the quantification of botrytis bunch rot in white wine grapes. Aust. J. Grape Wine Res. 20 (3): 432-441; 2014.
Acknowledgement
The AWRI acknowledges funding from Australia’s grapegrowers and winemakers through their investment body, the Australian Grape and Wine Authority, with matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster in Adelaide, South Australia.
Disclaimer
The material contained in this publication is comment of a general nature only and is not and nor is it intended to be advice on any specific technical or professional matter. In that the effectiveness or accuracy of any technical or professional advice depends upon the particular circumstances of each case, neither the AWRI nor any individual author accepts any responsibility whatsoever for any acts or omissions resulting from reliance upon the content of any articles. Before acting on the basis of any material contained in this publication, we recommend that you consult appropriate technical/professional advisers.
Technical Review October 2014 issue available online
15 October 2014 >The October 2014 issue of Technical Review is now available online. Articles and abstracts can be viewed individually, or the full issue can be downloaded. For copyright reasons, access is available only to Australian winemakers and grapegrowers who pay the Wine Grapes or Grape Research levies. The new online 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.
Below is a snapshot of what’s in this issue:
| AWRI Technical Notes | |
| AWRI publications |
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| Current literature – oenology |
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| Current literature – viticulture |
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AWRI Board election
30 September 2014 >Elections will be held for the vacant positions on the AWRI Board of Directors in the small producer category (<2,000 tonnes) and large producer category (>50,000).
Two nominations were received in the small category:
- Mary Retallack of Retallack Viticulture (SA)
- John Harvey of Bathe Wines (SA)
Two nominations were received in the large category:
- Stuart McNab of Treasury Wine Estates (SA)
- Rob Glastonbury of De Bortoli Wines (NSW)
Producers in the small and large categories 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.
The election will be conducted electronically with assistance from Elections Australia Pty Ltd. Voting instructions will be sent to all small and large levy payers in the week commencing 13 October 2014. Voting will close at 5 pm, Friday 31 October 2014. Candidate profiles (if provided) are available from the AWRI website. If you do not receive voting instructions and believe you are eligible to vote please contact the AWRI.
For medium producers, a single nomination was received, so an election is not required. The AWRI is therefore pleased to announce that Mr Kim Horton of Ferngrove Wines has been elected to the AWRI Board.
For further information please contact Shiralee Dodd (08) 8313 6610 or shiralee.dodd@awri.com.au.
Raising a glass to two top tasters
8 September 2014 >The Australian Wine Research Institute (AWRI) and the Royal Adelaide Wine Show announced today the winners of the dux of the two most recent AWACs. Mr Lim Hwee Peng, Educator and Consultant of Winecraft Marketing & Services, based in Singapore, was named dux of AWAC 33 and Ms Rose Kentish, Winemaker, Ulithorne Wines, was named dux of AWAC 34.
eNews – September 2014
4 September 2014 >Nominations open for AWRI Board positions
Survey to steer climate program
Allergen updates for the UK and Brazil
Spring events across NSW and Victoria
A winner and a runner-up in the 2014 SA Science Excellence Awards
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 2014. The AWRI’s Constitution provides that there will be not fewer than seven nor more than eleven Directors. Six of those directors are nominated and/or elected by organisations that pay the Wine Grapes Levy (levy payers). Nominations close on Friday, 26 September 2014 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 for an interested candidate to become involved in the Australian wine industry’s own R&D organisation and provide a ‘coalface’ perspective on 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 October/November 2014 and further information will be published at the time. Successful candidates will take office on 1 January 2015 for a term of three years.
All levy payers will be sent an explanatory letter and nomination form via email in the first week of September. Nominations close on Friday, 26 September 2014 at 5:00 pm. Nomination forms and further information on the AWRI Board and details of the nomination/election process can be found on the AWRI website.
Crossflow queries
From time to time the AWRI helpdesk takes an enquiry that goes something like this: “My wine was very difficult to filter via crossflow, what could be the cause?” It is a good question as most wines do fly through crossflow filters, primarily due to the way the continuous flow filter has been engineered. It seems, however, that some wine components and instabilities can actually block or slow crossflow filters down, and it’s the shape and size of the material that creates the blockage.
Both calcium tartrate crystals and polysaccharides can cause blockages or slow crossflow filters down. Polysaccharides, whether they are acting alone or in combination with other colloids, can substantially increase the time required to crossflow filter a wine. The best remedial treatment in this case is to use a suitable enzyme to break the polysaccharides down. A simple test that can determine if a wine contains high levels of polysaccharides is available on the AWRI website.
Another important point to note is that crossflow filters are not a replacement for membrane filters. Yeast and bacteria can pass through crossflow filtration and later cause instability problems in packaged wine. Winemakers planning to use crossflow filtration immediately prior to bottle are recommended to include a membrane filter in series after the crossflow to avoid microbial instability problems.
For further assistance regarding filtration difficulties or other winemaking issues, contact the AWRI helpdesk on 08 8313 6600 or winemakingservices@awri.com.au.
Survey to steer climate program
In July, the AWRI launched a new extension program ‘Opportunities in a new climate’. This program, supported by the Australian Government, will deliver tailored information to the grape and wine sector on climate change, greenhouse gas emissions, carbon storage and the Carbon Farming Initiative/Emissions Reduction Fund. Presentations from the launch event and from a subsequent workshop are now available from the program webpage.
Planning is now underway for the events and resources that will be provided across Australia’s wine regions. Please help optimise this process by completing a five minute survey.
If you have any questions about this survey or the program being delivered, please contact Mardi Longbottom on 08 8313 6600 or viticulture@awri.com.au
New Fellows Appointed
Two new Honorary Fellows have been appointed at the AWRI in recent weeks, Associate Professor Peter Dry and Professor Sakkie Pretorius.
Associate Professor Peter Dry, who has worked at the AWRI as Viticulture Consultant for the past six years, is retiring from that position this month. Peter is a highly respected viticulturist with a long history of involvement in the research and education activities of the Australian wine sector. Peter will stay on as an AWRI Emeritus Fellow and remain involved in several of the AWRI’s viticulture extension activities.
Professor Sakkie Pretorius, a former Managing Director of the AWRI and currently Deputy Vice Chancellor (Research) at Macquarie University, will continue his formal association with the AWRI as an AWRI Honorary Fellow. Sakkie is a well-known microbiologist who has been at the forefront of wine yeast microbiology and molecular biology over the past two decades. The appointment will strengthen the links between the AWRI and Macquarie University, which are collaborating on a number of wine-relevant research projects, including the synthetic biology/Yeast 2.0 project announced earlier in 2014.
Allergen updates for the UK and Brazil
Updated information on allergen labelling has recently come from the UK and Brazil.
Changes to rules in UK
The UK Food Standards Agency has recently issued technical guidance to help small and medium-sized businesses comply with new rules on allergen labelling and information, which take effect later this year. The guidance is being published following a public consultation. From 13 December 2014, food businesses in the UK will have to follow new labelling rules.
Concerning wine, item 24 of the guidance states:
In the case of wine and wine fining agents derived from egg and milk, EU Regulation No.579/2012 will need to be considered. In determining whether egg and milk fining agents are still present in wine, they should not be found at the limit of detection (<0.25 mg per litre) as indicated in EU Regulation No. 579/2012. Where egg or milk fining agents are not detected at these levels, they are exempt from the allergen labelling requirements. The full guidance can be found at: http://multimedia.food.gov.uk/multimedia/pdfs/guidance/allergen-labelling-technical-guidance.pdf.
Brazil: Draft Legislation for Mandatory Allergen Labelling
Brazil has notified the World Trade Organization of draft legislation that will make it mandatory for pre-packaged foods (including alcoholic beverages) to contain warnings of allergenic ingredients. The draft indicated nine allergenic ingredients but, unlike EU regulations, does not include mustard, celery, sesame, lupin or molluscs. The legislation will also make it mandatory to state if a product contains or does not contain gluten, and indicates a minimum font size will apply. The draft legislation is currently only available in Portuguese online. More information will be provided as it becomes available.
For further information on regulatory matters, please contact Steve Guy (AGWA) on steve.guy@awga.net.au or Creina Stockley (AWRI) on Creina.Stockley@awri.com.au.
Messages from vintage 2014
In the July/August edition of Wine & Viticulture Journal, the AWRI report presented a summary of technical trends from vintage 2014. Weather-related issues were prominent, with frosts, heatwaves and bushfires all featuring across Australia’s wine regions. On the regulatory front, new limits on manganese copper and iron concentrations for wines exported to China were the biggest issue. The full article is now available online here.
The knowledge gained via the helpdesk during vintage 2014 and previous vintages will feed into future events and communications, helping industry to deal with similar issues next time they occur. In particular, the AWRI’s current workshop ‘Adapting to Difficult Vintages’ provides tools for both viticulturists and winemakers to manage the types of weather-related issues encountered during vintage 2014. For more information, contact the helpdesk team on winemakingservices@awri.com.au or 08 8313 6600.
Spring events across NSW and Victoria
A number of AWRI events are happening across NSW and Victoria in September and October, including field days, workshops, and seminars. Details of all events can be found on the AWRI events calendar along with links to online event registration.
Vine Health Field Days will be held as part of the NSW Dept of Primary Industries Viticulture Skills Development program:
4 September – Griffith (Griffith Exies Club)
5 September – Irymple (DEPI)
Three Grapevine Nutrition Workshops will be held as part of the same program:
16 September – Orange (Charles Sturt Vineyard & Cellar Door)
18 September – Hunter Valley (Tuscany Estate Resort)
21 October – Canberra (Four Winds Vineyard & Cellar Door)
Two AWRI Grape and Wine Roadshow Seminars are coming up in Victoria. Dates and regions are confirmed, but the rest of the details are work in progress. Keep an eye on the events calendar for updates.
24 September – Geelong
25 September – Macedon/Sunbury (Grange at Cleveland, Lancefield)
For more information about AWRI events, phone 08 83136600 or email events@awri.com.au.
A winner and a runner-up in the 2014 SA Science Excellence Awards
Winners of the 2014 SA Science Excellence Awards were recently announced at a gala dinner at the Adelaide Town Hall. The AWRI’s two nominees, Josh Hixson and Marlize Viviers were very successful, with Josh winning the Life and Environmental Sciences category, and Marlize named runner-up in the Physical Sciences, Mathematics & Engineering category. Josh was recognised for his work understanding tannins in grape marc and how feeding grape marc to ruminant animals can help reduce emissions of methane. Marlize was recognised for her research into ‘stinky’ sulfur compounds in wine. Congratulations to both!
The SA Science Excellence Awards acknowledge the achievements of science, technology engineering and mathematics (STEM) professionals and teachers who are making an outstanding contribution to society both nationally and internationally.
Recent literature
The John Fornachon Memorial Library at the AWRI delivers journal articles and loans books to Australian grapegrowers and winemakers. Publications can be searched and requested via the Library catalogue – or you can email the AWRI with your request. A list of recent AWRI publications follows.
- To order AWRI staff publications and articles from Technical Review please contact the Library.
- Articles and books on specific topics can be searched for and ordered via the Library catalogue.
- To request a Literature search on a specific topic contact the Library via email or telephone 08 8313 6600.
Recent AWRI staff publications
1636 McRae, J.M., Kirby, N., Mertens, H.D.T., Kassara, S., Smith, P.A. Measuring the molecular dimensions of wine tannins: comparison of small-angle x-ray scattering, gel-permeation chromatography and mean degree of polymerization. J. Agric. Food Chem. 62 (29): 7216-7224; 2014.
1637 Cowey, G. Ask the AWRI: the ABCs of filtration and what works for you. Aust. N.Z. Grapegrower Winemaker (606): p.60; 2014.
1638 McRae, J., Smith, P. Closure selection and pH influence on red wine color and tannin during bottle aging. Wines Vines 95 (6): 64-66; 2014.
1639 Coulter, A., Cowey, G., Dry, P., Essling, M., Holdstock, M., Stockley, C., Simos, C., Johnson, D. Vintage 2014 – trends from the AWRI helpdesk. Wine Vitic. J. 29 (4): 34-36; 2014.
1640 Dry, P. Albariño. Wine Vitic. J. 29 (4): p. 60; 2014.
1641 Johnson, D. Opportunities in a new climate. Aust. N.Z. Grapegrower Winemaker (607): p. 7; 2014.
1642 Longbottom, M. Adaptation, mitigation and innovation in a changing climate. Aust. N.Z. Grapegrower Winemaker (607): p. 16; 2014.
1643 Longbottom, M. Ask the AWRI: Viticulture and greenhouse gas emissions. Aust. N.Z. Grapegrower Winemaker (607): p. 54; 2014.
1644 Ruiz-Garcia, Y., Smith, P.A., Bindon, K.A. Selective extraction of polysaccharide affects the adsorption of proanthocyanidin by grape cell walls. Carbohyd. Polym. DOI:10.1016/j.carbpol.2014.07.024: 48 p.; 2014.
1645 Stockley, C.S. Chair of WineHealth 2013 scientific advisory committee. Nutrition and Aging 2(2-3): 77-79; 2014.
1646 Scholey, A., Benson, S., Stough, C., Stockley, C. Effects of resveratrol and alcohol on mood and cognitive function in older individuals. Nutrition and Aging 2(2-3): 133-138; 2014.
1647 Jolly, N.P., Varela, C., Pretorius, I.S. Role of non-Saccharomyces yeasts in wine production. Wines Vines 95 (7): 52, 54, 56; 2014.
1648 Albertin, W., Panfili, A., Miot-Sertier, C., Goulielmakis, A., Delcamp, A., Salin, F., Lonvaud-Funel, A., Curtin, C., Masneuf-Pomarede, I. Development of microsatellite markers for the rapid and reliable genotyping of Brettanomyces bruxellensis at strain level. Food Microbiol. 42: 188-195; 2014.
1649 Bizaj, E., Curtin, C., Cadež, N., Raspor, P. Interactions between industrial yeasts and chemical contaminants in grape juice affect wine composition profile. Food Technol. Biotechnol. 52 (2): 222-231; 2014.
1650 Dry, P., Dry, N. Carignan – the unmasking of an imposter. Wine Vitic. J. 29 (4): 49-52; 2014.
1651 Marty, P. Sparkling wine production in the southeast of England. Wine Vitic. J. 29 (4): p. 60; 2014.
1652 Kidman, C.M., Dry, P.R., McCarthy, M.G., Collins, C. Effect of rootstock on nutrition, pollination and fertilisation in ‘Shiraz’ (Vitis Vinifera L.). Vitis 53 (3): 139-145; 2014.
Acknowledgement
The AWRI acknowledges funding from Australia’s grapegrowers and winemakers through their investment body, the Australian Grape and Wine Authority, with matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster in Adelaide, South Australia.
Disclaimer
The material contained in this publication is comment of a general nature only and is not and nor is it intended to be advice on any specific technical or professional matter. In that the effectiveness or accuracy of any technical or professional advice depends upon the particular circumstances of each case, neither the AWRI nor any individual author accepts any responsibility whatsoever for any acts or omissions resulting from reliance upon the content of any articles. Before acting on the basis of any material contained in this publication, we recommend that you consult appropriate technical/professional advisers.