Preparing for the impending heatwave across Southern Australia
Central parts of Western Australia are currently experiencing the start of heatwave conditions. These extreme temperatures will extend over southern Western Australia through Friday 10 January and extend across South Australia through Saturday and Sunday. From Sunday 12 January a period of heatwave conditions will be in place across much of southern Australia, with temperatures increasing for most areas through the following week, and peaking on Friday 17 January. There is a possibility that extreme temperatures could remain in place for many areas past that date. Growers should be aware of the tools available to predict heatwaves and the steps that can be taken to minimise vine damage.
Extreme heat after veraison (as grapes soften) may cause berry shrivel or sunburn and grapevine function can be severely impaired. Irrigation management is critical before, during and after a heat event:
Before the heat arrives, apply irrigation to enable leaf cooling that occurs when leaves transpire. Postpone any canopy manipulation (leaf removal or canopy lifting) that may increase bunch/berry exposure.
During the heatwave, maintain soil moisture and if using overhead irrigation, apply at night to avoid foliage burn. Also, wind can cause the canopy to roll over and expose the fruit. Look to implement management strategies which can reduce the likelihood of this occurring.
After the heatwave, irrigate to replace lost soil moisture and decrease soil temperature. Monitor for pests and disease that may exploit damaged berries.
To monitor expected conditions through the event, Bureau of Meteorology (BOM) 7 day forecasts of temperatures can be seen via the Met Eye tool http://www.bom.gov.au/australia/meteye/
A pilot project heatwave warning service was released by the BOM on 8 January http://www.bom.gov.au/australia/heatwave/. This indicates areas likely to experience prolonged high maximum and minimum temperatures over the following three-day period from each start date, covering up to a week ahead. Feedback from this pilot service will be valuable in establishing the usefulness of this product for the grape and wine industry and can be submitted via this link http://www.bom.gov.au/other/feedback/
More detailed information on managing grapevines during heatwaves can be found in the GWRDC Innovators Network factsheet.
Elemental sulfur residues – potential impact on fermentation and management strategies
Due to recent outbreaks of powdery mildew across warmer areas of SA, NSW and Victoria, the AWRI help-desk team has received several queries regarding the effectiveness of elemental or crystalline sulfur on Powdery Mildew infections, and the possible impact residues might have on fermentation.
Background
Elemental sulfur is classed as a non-systemic protectant fungicide that is best used prior to powdery mildew infection. It will not eradicate an existing powdery mildew infection but it can inhibit mycelia growth and spore germination. This reduces disease development and infection; however good coverage is critical.
For the control of Powdery Mildew, the AWRI recommends a thirty day withholding period (WHP) for elemental sulfur. Applications within the WHP increase the risk of residues entering the must. This may lead to fermentation issues as detailed below. The WHP is set to allow enough time for elemental sulfur to oxidise to sulfur dioxide (SO2) and degrade to levels that reduce the potential for fermentation problems. Research indicates that as the length of time between the application of sulfur in the vineyard and harvest increases, the impact on fermentation declines.
Contact your winery or grape purchaser before using sulfur within 30 days of harvest.
Implications
Elemental sulfur residues in must can be converted under the reducing conditions of fermentation to hydrogen sulfide (H2S), which imparts the objectionable odour of rotten-eggs. Hydrogen sulfide may then undergo reactions with other wine components to form mercaptans, which can have detrimental effects on wine quality and which may be difficult to remove.
The main factors that control H2S production from elemental sulfur are:
pH and temperature (more H2S is produced at lower pH and higher temperature);
reduction potential (more H2S is produced at higher reduction potential – i.e. more H2S is formed when there is very little, or no oxygen, available); and
ethanol concentration (less H2S is produced at lower ethanol concentrations).
Given higher H2S production is associated with residual sulfur, it is best to use a yeast which is classified as a low H2S producer.
In white wine production, the problems resulting from the presence of dusting sulfur in the juice can be reduced by careful settling and racking of the juice before fermentation, as the sulfur should settle out with the lees.
It is advisable to ensure adequate YAN (yeast assimilable nitrogen) levels in juice to facilitate good yeast performance and manufacturer recommendations should be carefully followed when rehydrating active dried wine yeast. In addition, the yeast may benefit from rehydration with inactivated yeast preparations, which contain a range of micronutrients including amino acids, lipids and minerals. Higher than usual yeast inoculum rates could also be beneficial, in order to compensate for the possible negative effects residual elemental sulfur might have upon the yeast.
Once the ferment is actively fermenting, aeration in combination with a DAP addition will not only decrease the reduction potential (decreasing the amount of H2S produced), but will boost yeast performance. Aeration should be performed between one third and half-way through fermentation (i.e. when one-third to one-half of the sugar has been consumed). A steady fermentation rate should be maintained by minimising temperature fluctuations, and high fermentation temperatures should be avoided.
It is best to treat wines exhibiting H2S aromas due to residual sulfur with copper just prior to the completion of fermentation (approximately 1 Baumé) in order to avoid stressing the yeast, as it is likely a larger than usual amount of copper will be required. The likelihood of residual copper problems is also reduced if the copper is added at this time, as the yeast will bind up any excess copper that might be present. For more information, see FAQ.
Further assistance
Should you require further assistance regarding heatwaves or elemental sulfur use, please contact the AWRI help-desk on 08 8313 6600 or by email.
The overcast and cool conditions experienced across much of south-eastern Australia this season have elevated the disease risk from powdery mildew. This is a timely reminder to ensure you are following regional crop watch reports and taking note of any warning systems that service your region. Regular monitoring is the only way to know how well your spray program and cultural practices are working at suppressing disease.
Note that wet conditions will also favour the development of weather-driven pathogens such as downy mildew and botrytis.
Recommended actions:
Monitor your vines and the weather and act early if conditions favour disease.
Unfavourable conditions (wet or windy) can make vineyard access problematic. Schedule shorter spray intervals where possible.
Make sure you’re hitting the target with the right chemical dose applied before infection takes hold. Low water rates might be ok when disease pressure is low but in unfavourable conditions, good coverage is essential.
In wet seasons, grapevine canopies can be vigorous. Extra effort is needed to open canopies for improved spray penetration and increased airflow.
Monitoring for powdery mildew should be focused on previously infected areas, shaded or dense parts of vine canopies, and sheltered vineyard sites, particularly in humid and overcast weather. Conditions that are mild (20-30°C) and cloudy, coupled with low to moderate light, favour disease spread.
Grapevine showing typical powdery mildew symptoms,- powdery ash-grey spores on leaves, berries and bunch stalks.
In the right conditions, powdery mildew can produce a new generation in 5-12 days. The infection cycle should be controlled as quickly as possible. This requires good spray penetration into the canopy and rotation of chemical groups to reduce the risk of resistance.
This season, evidence of downy mildew has been found in South Australia and Victoria. Weather driven, this disease needs moisture and warm conditions. Temperature, rainfall, relative humidity and leaf wetness are all indicators of risk for this disease.
Downy mildew oil spot and down like symptoms on grapevine shoots.
Cultural practices that open the canopy and promote leaf drying reduce disease risk. Spray programs that prevent infection of leaves and bunches need to be applied with good coverage and before the infection event. Post infection fungicides are best applied soon after an infection and before oil spots appear.
Follow this link to Q&A on downy mildew.
Vineyards affected by hail or frost will be at increased risk of botrytis infection to damaged tissue. Botrytis can also be a problem when wet weather occurs late in the season. Canopies should be managed to promote airflow and thus reduce the chance of spore germination. Flowering and pre-bunch closure sprays are recommended in susceptible vineyards. Minimising damage to bunches caused by insect pests, careful wire lifting and a well-spread bunch zone can also reduce botrytis levels at harvest.
Further assistanceThe AWRI offers a free and confidential help desk service on technical issues, to all Australian grapegrowers and wine producers. Should you require further assistance, please call the AWRI’s help desk on 08 8313 6600 or email: viticulture@awri.com.au.
The AWRI is asking winemakers to complete a five minute survey that will help shape the extension and support program for the AWRI Ferment Simulator.
The AWRI Ferment Simulator is a new tool that allows winemakers to monitor and predict the performance of their ferments. Extensively trialled over the past three vintages, the Simulator is now freely available to Australian levy payers via the AWRI website.
This survey is aimed at all winemakers, including those that have used the Ferment Simulator and those that have not heard of it before.
The December 2013 issue of Technical Review is now available for viewing online and for downloading. 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
‘The impact of oak addition on the colour and phenolic profile of red wines’
‘How wine pH and closure selection influence red wine colour and tannin during ageing’
AWRI publications
‘Yeast effects on Pinot Noir phenolics, colour and tannin composition
Current literature – oenology
‘Strategies to manage dissolved oxygen’
‘Avoid three common barrel problems’
Current literature – marketing and packaging
‘Advances in closure quality’
Current literature – viticulture
‘Final report on climate change and Australian wine is released’
‘Influence of canopy height on maturity and leaf surface’
‘Influence of organic fertilisers on nitrogen content in soil and must’
Please click here to access the December 2013 issue of Technical Review.
Fires and smoke exposure experienced in New South Wales in October have caused some grape producers to become concerned about the possibility of smoke taint issues. It’s important to remember that the sensitivity of wine grape varieties to smoke uptake depends on the grapevine growth stage. In general, the smoke uptake potential is low through flowering up to the point when the berries are pea size. At this stage, the potential becomes variable (low to medium risk of smoke uptake) and remains variable through the onset of veraison up to three days post veraison. From seven days post-veraison, most wine grape varieties are highly sensitive to smoke taint.
While the above risk assessments are true in general terms, there are many grape varieties that have not been individually assessed for their smoke uptake potential at the various grapevine growth stages. Consequently, if a vineyard has been exposed to smoke sometime after the point when the berries are pea size, it is advisable to sample the vineyard two weeks prior to the harvest date and conduct a small-lot ferment. The wine resulting from this small-lot fermentation can be subjected to sensory assessment and chemical analysis in order to gauge the potential risk of any smoke taint that might arise from the smoke exposure.
Frost events during October have resulted in significant damage to grapevines across many wine growing regions throughout Australia. Lower than average late winter and early spring rainfalls have made many of these growing regions more susceptible to frost events. Notably frost events around 14, 15, 18 and 25 October resulted in the most significant damage in many growing regions, particularly Riverina, Canberra, Tumbarumba and Rutherglen. Frost at these times can kill the foliage right back to the cordon or partially kill the shoots and inflorescences, resulting in significant crop losses. The frosts appear to have affected varieties to differing degrees. The most significant damage appears to have been observed in the later ripening varieties such as Cabernet Sauvignon and Shiraz. Assessing crop losses after a frost event can be difficult, as vines are able to respond through the growth of secondary buds and via other grapevine yield compensation responses (e.g. improved fruit set and increased berry growth). Depending on the timing and severity of the frost, growers may consider a range of management options to improve yield in the current and subsequent seasons, as well as providing good quality canes and spur positions for pruning in the following winter.
Webinar event
A webinar titled Managing frost in the vineyard will be held on Wednesday 20 November at 11:30am (Australian Central Daylight Time). Sonja Needs from the University of Melbourne will present strategies to improve your vineyard’s ability to withstand frost and what to do after a frost event. To register, please visit the AWRI website.
Further assistance
The AWRI offers a free and confidential help desk service on technical issues, to all Australian grapegrowers and wine producers. Should you require further assistance, please call the AWRI’s Winemaking and Extension Services team on 08 8313 6600 or email: winemakingservices@awri.com.au.
The recent fires in NSW have caused some grapegrowers to become concerned about the possibility of smoke taint issues. It is important to remember that the sensitivity of wine grape varieties to smoke uptake depends on the grapevine growth stage. In general, the smoke uptake potential is low through flowering up to the point when the berries are pea size.
Once the berries are pea size, the potential becomes variable (low to medium risk of smoke uptake) and remains variable through the onset of veraison up to three days post-veraison. From seven days post-veraison to harvest, most wine grape varieties are highly sensitive to smoke taint.
While the above risk assessments are true in general terms, there are many grape varieties that have not been individually assessed for their smoke uptake potential at the various grapevine growth stages. Consequently, if a vineyard has been exposed to smoke sometime after the point when the berries are pea size, it is advisable to sample the vineyard two weeks prior to the harvest date and conduct a small-lot ferment. The wine resulting from this small-lot fermentation can be subjected to sensory assessment and chemical analysis in order to gauge the potential risk of any smoke taint that might arise from the smoke exposure.
The AWRI Ferment Simulator is a new tool that allows winemakers to monitor and predict the performance of their ferments. Extensively trialled over the past three vintages, the Simulator is now freely available to Australian levy payers via the AWRI website.
The Simulator can predict a fermentation outcome based on as few as five baume readings. It will raise an alert if a ferment is heading off track, and multiple ferments can be monitored via a ‘traffic light’ display. The impact of ferment management strategies can also be modelled in advance to assess their impact. Temperature adjustments, tank agitation or additions of nutrients can all be considered within the Simulator’s ‘What if?’ analysis. Finally, the tool also allows for the tracking of winery refrigeration load and energy costs.
Download the AWRI Ferment Simulator and user guide here and get familiar with it before vintage 2014. Any questions or feedback? Contact: Dr Richard Muhlack (richard.muhlack@awri.com.au or 0448 027 273).
Ferment rescue revisited
Stuck or sluggish fermentations can affect wine quality, tie up resources and generally make the busy vintage period harder than it needs to be. They can be a particular problem during vintages affected by hot weather or heat waves. While steps can be taken to lower the risk, most winemakers will encounter a stuck fermentation at some point. When they do, a rescue mission is needed.
The AWRI has provided a restart procedure for rescuing slow or stuck fermentations since 1999. The procedure has recently undergone a thorough review, with input from microbiologists, winemakers and yeast suppliers. The procedure now includes the latest knowledge from both research and practical experience.
The new method can be found on the AWRI website. Additional resources on preventing and managing stuck fermentations are also available.
Toby Bekkers elected to the AWRI Board
The AWRI is pleased to announce that, from a field of four very strong candidates, Toby Bekkers has been elected as a small producer representative on the AWRI Board. Toby is a viticulturist, consultant and wine business manager based in McLaren Vale, SA. He and his wife, Emma, own and operate Bekkers Wine and vineyards. Toby is a graduate of the 2009 ‘Future Leaders’ program and he has served on the Board of the McLaren Vale Grape Wine and Tourism Association. Toby’s term of office commences on 1 January 2014.
For each of the medium and large producer categories, only one nomination was received, so elections were not required. Brett McKinnon of Orlando Wines and Louisa Rose of Yalumba Wine Company were therefore re-elected to the AWRI Board.
Explore the world of Chardonnay and Pinot Noir
The latest in the AWRI’s tutored tasting series, World Chardonnay and Pinot Noir, is just a few weeks away. With one place available in the 28 November session and a handful of places in the 29 November session, time to register is running out.
The tasting is led by two dynamic and talented winemakers, Iain Riggs of Brokenwood Wines, and Tom Carson of Yabby Lake. Iain is Chairman of Judges of the Royal Sydney Wine Show and coordinator of the Len Evans Foundation. Tom has chaired the National Wine Show in Canberra and will be the Chairman of the Royal Melbourne Wine Awards in 2014. Tom is also is the most recent winner of the Jimmy Watson Trophy for the 2012 Yabby Lake Block 1 Pinot Noir – the first time the coveted trophy has been won by a Pinot Noir wine.
Explore the classic and changing face of Chardonnay and Pinot Noir table wines available to consumers across the world market. The course will include benchmarks, world competitors and new stylistic directions.
To snap up one of the last few places available, complete the registration form and return it ASAP. For more information, email awac@awri.com.au or phone Virginia Phillips or Con Simos on (08) 8313 6600.
Brett, there’s no place to hide
Sometimes a winery doesn’t realise that Brett has taken up residence until a major spoilage issue occurs. This can be expensive to manage and can cause significant brand damage. The new Brett Audit service offered by AWRI Commercial Services is designed to help prevent unhappy Brett surprises.
The Brett audit service takes a comprehensive approach to searching for Brett and assessing potential risk. Past issues and current practices are assessed, and swabs are taken from up to 100 locations around the winery. Results of the assessments are reported along with recommendations to mitigate any issues found.
Interested in making a small batch of wine to try a new method of winemaking? WIC Winemaking Services offers a specialist small lot winemaking service based at the purpose-built winemaking facility on the Waite Campus, Urrbrae SA. It provides high quality contract winemaking of small- and pilot-scale wines for research and commercial projects to aid the Australian wine industry. Wines can be made in volumes from 20 L to 1000 L. For more information, contact WIC Winemaking on 08 8313 6600 or WIC.WinemakingServices@awri.com.au, or visit the WIC Winemaking Services website.
Consumer Oriented Design
The AWRI is partnering with the South Australian Government to conduct a pilot program on consumer oriented product design in the wine industry. The program aims to showcase how to develop unique business offerings, meeting customer needs on attributes other than price. Participants will attend a series of workshops and work collaboratively with suppliers and researchers to identify customer-focused design solutions. The program is designed to create tangible outputs that could include new business models, new product categories or new customer experiences. For more information on the program, which will take place initially in McLaren Vale, read the program flyer or contact Vince O’Brien (vince.obrien@awri.com.au or 8313 6600).
Australian Wine Industry Technical Conference webcasts available
Webcasts of plenary presentations at the 15th Australian Wine Industry Technical Conference, held 13-18 July 2013 at the Sydney Convention and Exhibition Centre, Darling Harbour, are now available to all levy players. Please visit https://www.awri.com.au/industry_support/online_videos/awitc_2013/ for access.
Attend a live seminar from your desk
Have you joined in on one of the AWRI’s webinars yet? All you need is a computer connected to the internet to participate. Don’t miss this year’s series of live and interactive webinars presented by the AWRI researchers and industry guests. Webinars will cover a diverse range of topics across viticulture, winemaking, climate and consumer insights. They provide an excellent opportunity to hear up-to-date research results and to ask the presenter questions.
Each webinar consists of a presentation followed by a Q&A session and is held on a Tuesday or Thursday at 11:30 am Australian Central Time (Adelaide, GMT+9:30). The webinar program is free to attend, but registration is required. To register or to find out more details on the full webinar program, visit the website.
Upcoming events
Two updates from the OIVTwo items of interest to Australian grape and wine producers have recently been received from the Organisation Internationale de la Vigne et du Vin (OIV). These are: a proposed Chinese standard for Ochratoxin A levels in wine and a new comprehensive list of grapevine varieties.Proposed Chinese standard for ochratoxin A
Ochratoxin A (OA) is a toxin produced by certain fungi belonging to the genera Aspergillis and Penicillium. There is limited information on the conditions that favour the development of infection in grapes. The incidence of contamination of grapes and wine with OA is perceived to be infrequent and irregular. Australia has not established a limit for OA in wine.The People’s Republic of China is in the process of drafting a food safety standard on the level of ochratoxin A in wines. This proposed standard is currently at the public consultation stage on the website of the Minister for Health of the People’s Republic of China (www.moh.gov.cn) and was notified to the SPS Committee of the World Trade Organisation (WTO) on 12 August 2013. The Chinese draft standard includes, point by point, the OIV standard on ochratoxin A in wines and sets a limit at 2 ?g/L. This is the same limit that applies to Australian wines exported to the European Union and Canada. Therefore, it is not anticipated that this newly established Chinese limit will be problematic for Australian exporters to China.List of grapevine varieties
The OIV has recently published a new version of its list of varieties and their synonyms. This publication contains a total of 35 official national lists. When all of the lists are combined and identical entries removed, 4,020 names of different vine varieties are included, although some are repeated with different names or spellings.The OIV is considering expanding the type of information included in this list. Additions could include, for example, specifying the use of vine varieties, separating clones in another list, noting the species to which each vine variety belongs, and finally, regrouping varieties which are identical on a genetic level under the same international code. More information on the list of varieties can be found on the OIV website.Recent literatureJohn Fornachon Memorial Library at the AWRI delivers journal articles and loans books to Australian grapegrowers and winemakers. Books can be searched and requested via the Library catalogue – or you can email the Library 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 publications1559 Muhlack, R. It’s time to power up. WBM (August): 39-41; 2013.1560 Dry, P. Ask the AWRI: Vines: Is an oldie necessarily a goodie? Aust. N.Z. Grapegrower Winemaker (596): p. 57; 2013.1561 Varela, C., Chambers, P., Johnson, D. Trials turn up new strategies for softening the kick in wine. Aust. N.Z. Grapegrower Winemaker (596): 70-73; 2013.1562 Carew, A.L., Smith, P., Close, D.C., Curtin, C., Dambergs, R.G. Yeast effects on Pinot noir wine phenolics, color, and tannin composition. J. Agric. Food Chem. 61 (41): 9892-9898; 2013.1563 van Sluyter, S.C., Warnock, N.I., Schmidt, S., Anderson, P., van Kan, J.A.L., Bacic, a., Waters, E.J. Aspartic acid protease from Botrytis cinerea removes haze-formation proteins during white winemaking. J. Agric. Food Chem. 61 (40): 9705-9711; 2013.1564 Pojer, E., Mattivi, F., Johnson, D., Stockley, C.S. The case for anthocyanin consumption to promote human health: A review. Comp. Rev. Food Sci. Food Safety 12 (5): 483-508; 2013.1565 Stockley, C. Key messages from WineHealth 2013 – International Wine and Health Conference. Wine Viti. J. 28 (5): 16-18; 2013.1566 Borneman, A., Herderich, M., Johnson, D. The DNA of innovation. Wine Viti. J. 28 (5): 52-56; 2013.1567 Dry, P. Tinto cao. Wine Viti. J. 28 (5): p. 77; 2013.1568 Kidman, C.M., Dry, P.R., McCarthy, M.G., Collins, C. Reproductive performance of Cabernet Sauvignon and Merlot (Vitis Vinifera L.) is affected when grafted to rootstocks. Aust. J. Grape Wine Res. 19 (3): 409-421; 2013.DisclaimerThe 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.
Date
Topic
Presenter
12 November 2013
Post bottling effects of early oxygen exposure during red winemaking
Martin Day (The AWRI)
19 November 2013
Optimising your laboratory for the best results
Eric Wilkes (The AWRI)
21 November 2013
Delayed pruning of grapevines: a tool to manage the effect of climate change on fruit quality and harvest compression
Paul Petrie (Treasury Wine Estates)
26 November 2013
Benchmarking regional vineyard soil health
Ian Porter (The Department of Environment and Primary Industries Victoria)
28 November 2013
Managing heat events in your vineyard
Mike McCarthy (South Australian Research & Development Institute)
3 December 2013
Thinking outside the bottle: Insights on how Chinese consumers choose wine
The October 2013 issue of Technical Review is now available for viewing online and for downloading. 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.
The AWRI’s new five-year work plan: industry success a priority
The AWRI’s new RD&E plan for 2013-2018 was launched at the Australian Wine Industry Technical Conference in July 2013. The plan is the result of a wide-ranging consultation process with the Australian grape and wine sector and other stakeholders during which a large number of potential RD&E activities were proposed, refined and prioritised.
The plan provides a clear direction for future activities and a starting point; it will evolve in line with emerging opportunities, changes to industry priorities and needs, and be delivered to the extent that available funding permits. Activities as identified in the plan formally commenced on 1 July 2013. Printed copies of an executive summary of the plan will be distributed to all levy payers with the AWRI’s Annual Report, however, an electronic copy is available now by clicking here.
The plan is segmented into Themes and Projects, which align with broad priorities identified in the Grape and Wine Research and Development Corporation (GWRDC) Strategic Research, Development and Extension plan 2012-2017 and other relevant industry and Government strategic directions. The AWRI Board believes that the projects in this plan will support the industry resilience needed to deal with current challenges, and enhance industry’s flexibility to adapt to further inevitable change.
As always, the AWRI’s priority is to support the long-term success and sustainability of the Australian wine sector through technical excellence and innovation, not just for the next five years but far into the future.
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 2013. The AWRI’s Constitution provides that there will be not less than seven nor more than 11 Directors. Six of those directors are nominated and/or elected by organisations that pay the Wine Grapes Levy. Nominations close on Friday, 27 September 2013 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, in addition to their other duties and responsibilities, provide a ‘coalface’ perspective to the direction and priorities of the AWRI’s research, development, extension and commercialisation activities.
In the event that more than one nomination is received for a particular category, an election will be held. Levy Payers in that particular category will have the opportunity to vote for their preferred candidate. If an election is necessary, it will be held in October/November 2013 and further information will be published at the time.
Successful candidates will take office on 1 January 2014 for a term of three years.
All Wine Grapes Levy payers will be sent an explanatory letter and nomination form in the first week of September. Nominations close on Friday, 27 September 2013 at 5:00 pm. Further information on the AWRI Board and the nomination/election process can be found here.
Regulation updates
Health warning labels for China
The Chinese National Food Safety Standard GB2758-2012 came into force on 1 August 2013. This means that a warning statement is now mandatory on labels for all alcoholic beverages in China. The required warning statement, as outlined in the standard, should read ‘excessive drinking is harmful to health’ (or similar). The warning should, of course, be in Chinese (Mandarin).
Alcoholic tolerance for the UK market
In addition, confirmation has been received that the Australian industry’s long held view regarding alcohol tolerance in the European Union market is correct. The alcohol tolerance is 0.8% alc./vol. between the control analysis and the actual alcoholic strength of Australian wines imported into the European Union. This applies to both bulk and packaged wines. The actual alcohol strength may be indicated on the label in percentage to a tenth of a unit.
Allergen labelling in Croatia
In related news, Croatia has now officially joined the European Union as its 28th member state. The European Union Export Market Guide will be updated as soon as confirmation is received of the translation for the allergens statement.
Tannin and phenolic measurement moves into the cloud
The AWRI has launched an improved and expanded online tool which allows producers to monitor grape maturity, track active ferments and follow wines as they age, to achieve specific target profiles. This web-based tool allows grape and wine producers to upload, analyse and benchmark data in a secure online environment.
The AWRI has extended the Tannin Portal to bring to producers the WineCloudTM. Producers can use their own equipment to measure colour, phenolics and tannins in red grapes, ferments and wines. Users now have the ability to understand the potential of their grapes and wines and to benchmark them against others from around the world. It also helps winemakers to better understand the impact of different processes and make informed decisions in real time. For more details, please contact the AWRI or register at http://www.thewinecloud.com.au.
Organics and biodynamics: witchcraft or crafting with nature?
Are you curious about organic or biodynamic practices but don’t know where to start? The AWRI has just released a new Research to Practice workshop module titled ‘Sustainable viticulture: a comparison of organic, biodynamic and conventional practices’ that will provide some of the answers.
The AWRI and Luke Johnston, PhD candidate, have teamed up to compare the effects of organic, biodynamic and conventional viticulture systems on soil properties, vine physiology and grape and wine quality, which will be presented in a one-day workshop. The first of its kind, this training module presents the latest research and critically compares common viticulture practices with un-conventional thinking.
Research to Practice workshops are designed to facilitate practical training for grape growers, winemakers and associated personnel; convey the latest research findings; and improve the levels of adoption of best practice management techniques. These workshops are delivered by experts and with a focus on practical messages.
Other RtP workshops include:
Managing grapevine nutrition in a changing environment.
Integrated pest management for changing viticultural environments.
Alternative varieties – emerging options for a changing environment.
Winery wastewater management.
Laboratory quality control practices.
For more information on this and other workshops, please contact Marcel Essling or telephone (08) 8313 6600.
Put your name on the ballot now: 2014 AWRI Advanced Wine Assessment Courses
If doing the AWRI’s Advanced Wine Assessment Course has always been on your ‘bucket-list’, now is the time to make sure your name is listed on the ballot. Two AWAC courses will be held in 2014 and entries for the ballot are now being received. Don’t miss out on your opportunity to be part of one of the most popular wine education courses in Australia and the world! Click here to find out more about the AWAC Course or register your details. If you have already registered and wish to enter the ballot click here.
Ballot strictly closes Monday, 24 February, 2014.
AWAC 33: Tuesday, 27 May – Friday, 30 May, 2014
AWAC 34: Monday, 2 June – Thursday, 5 June, 2014
LOCATION: Adelaide
COURSE FEE: $4,500 Including GST per course
The AWRI tutored tasting series: World Chardonnay and Pinot Noir
For Australian winemakers to be internationally competitive, it is important to keep abreast of what the rest of the world is doing successfully. How do we compare and how can we remain innovative and competitive? This tasting event will examine: the classic and changing face and styles of Chardonnay and Pinot Noir table wines available to consumers in the world market; classic benchmarks; world competitors; and where styles are heading…..information which will help keep Australian producers at the forefront of what is happening with these two noble varieties.
This comprehensive tasting will be led by two of Australia’s finest winemakers and capital city show judges, Tom Carson and Iain Riggs. Two one-day events are scheduled to be held at the AWRI in Adelaide: 28 and 29 November 2013.
This tasting session on ‘World Chardonnay and Pinot Noir’ is third in a series, and follows on from the success of the other two tasting sessions previously held by the AWRI: ‘Sparkling wines of the world’ and ‘Wines of France’ – here is what others who attended had to say:
“This is an excellent means to steer and diversify Australian winemaking styles and well worth it… please continue these courses”
“Brilliant course”
“Well worth it”
“The best tasting I have ever been to”
To register your place for this event, complete the registration form now. This form and the program can be found here.
If you have any questions please contact Francesca or Con or on (08) 8313 6600.
Australian Wine Industry Technical Conference in Sydney a great success
The 15th Australian Wine Industry Technical Conference, held in Sydney in July this year, delivered on all fronts. It was the largest gathering in Australia of wine and grape professionals from all aspects of the industry, interacting over the course of a week, and delegates left buoyed by the wide range of presentations and activities on offer. Many AWRI staff members were involved in developing the formal program, running the workshop program, giving presentations and/or running workshops, managing the poster display and presenting posters. The team also put together a stand at the trade exhibition which had the theme ‘Sample our science’. It was fantastic to meet with so many industry members at the stand who were able to test their noses on faults and aromas as well as a Sauvignon Blanc made with new wine yeasts (not released yet). Visitors to the stand also met with AWRI researchers to discuss a range of topics covering viticulture, sensory, wine aromas and compounds, and winery operations. Congratulations to Suzanne Angas from Gatt Wines, who is the winner of the AWRI’s iPad prize draw.
Webcasts of all formal presentations are exclusively available to registered AWITC delegates at http://www.awitc.com.au until 1 November 2013, after which time the webcasts will be made available to all Australian grape and wine producers who pay the Wine Grapes or Grape Research levies via the AWRI website.
WineHealth 2013 – key messages
The seventh in the series of WineHealth International Wine and Health conferences, WineHealth 2013 was held in Sydney on 18-20 July, 2013. There were eight sessions comprising 28 presentations covering aspects from public health to the latest human clinical studies in young and ageing populations on cardiovascular disease, cancer and dementia, for example. The data presented strengthened the evidence base for light to moderate wine consumption to be considered as a legitimate component of a healthy diet and lifestyle for the general population. Key messages from the presentations include that light to moderate wine consumption can decrease the risk of death in general, irrespective of increasing age, as well as specifically death from cardiovascular disease in both men and women compared to abstainers. The inclusion of light to moderate wine consumption in the daily diet can also decrease the risk and onset of cognitive decline and dementia, and might actually decrease, rather than increase, the risk of death from certain cancers.
For more information, please contact Creina Stockley, Health and Regulatory information Manager, who was the Chair of the WineHealth 2013 Scientific Advisory Committee.
Attend a live seminar from your desk
Have you joined in on one of the AWRI’s webinars yet? All you need is a computer connected to the internet to participate. Don’t miss this year’s series of live and interactive webinars presented by the AWRI researchers and industry guests. Webinars will cover a diverse range of topics across viticulture, winemaking, climate and consumer insights. They provide an excellent opportunity to hear up-to-date research results and to ask the presenter questions.
Each webinar consists of a presentation followed by a Q&A session and is held on a Tuesday or Thursday at 11:30 am Australian Central Time (Adelaide, GMT+9:30). The webinar program is free to attend, but registration is required. To register or to find out more details on the full webinar program, visit the website.
Upcoming events
Date
Topic
Presenter
10 September 2013
Vines for the times: Proactive and reactive canopy management techniques
Catherine Kidman (Treasury Wine Estates)
12 September 2013
Climate trends and changes for Australian wine regions
Darren Ray (Bureau of Meteorology)
17 September 2013
Management of eutypa dieback in grapevines
Mark Sosnowski (South Australian Research & Development Institute)
24 September 2013
Recent advances in yield forecasting: rapid, reliable estimation tools
Greg Dunn (National Wine and Grape Industry Centre)
1 October 2013
Advances in phylloxera detection and management with rootstocks and quarantine
Kevin Powell (The Department of Environment and Primary Industries Victoria)
8 October 2013
The effects of metals on the evolution of volatile sulfur compounds during wine maturation
Marlize Viviers (The AWRI)
15 October 2013
Rootstocks for Australian conditions
Rob Walker (The Commonwealth Scientific and Industrial Research Organisation)
22 October 2013
Thinking outside the bottle: Insights on how Chinese consumers choose wine
Patricia Williams (The AWRI)
29 October 2013
Challenges of climate change in the vineyard: coping with the next 50 years
Everard Edwards (The Commonwealth Scientific and Industrial Research Organisation)
AWRI researchers winning prizes for their work
In the last AWRI eNews, it was advised that AWRI Research Scientist, Dimitra Capone, had been named as a finalist in the 2013 SA Science Excellence Awards sponsored by The Department of Further Education, Employment, Science and Technology (DFEEST). It is great to now announce that Dimitra won the Early Career STEM Professional – Life and Environmental Sciences Award on Friday 16 August 2013.
Further recognition to the work being undertaken by the AWRI chemists came through the receipt of an ‘Outstanding Poster Prize’ for the poster ‘Determination of the potent flavour compound rotundone in grapes and wine using MDGC-MS and membrane assisted solvent extraction’ by AWRI Senior Scientist, Tracey Siebert, and AWRI Technical Officer, Sheridan Barter. Tracey presented this poster at the 37th International Symposium on Capillary Chromatography and 10th GCxGC Symposium (Palm Springs, USA).
Several staff and students of the AWRI also took home poster prizes awarded at the 15th Australian Wine Industry Technical Conference chosen from the 106 posters on display:
Prize
Poster title
Authors
Best General Wine Production poster
Automating fermentation control with computer simulation
Richard Muhlack, Neil Scrimgeour, Peter Godden
Best Oenology (Wine) poster
Proctase – a viable alternative to bentonite for protein stabilisation of white wines
Matteo Marangon, Steven Van Sluyter, Ella Robinson, Neil Scrimgeour, Richard Muhlack, Helen Holt, Elizabeth Waters, Peter Godden, Paul Smith
Best Oenology (Microbiology) poster
Development of a micro-scale microbiological screen for compatibility of yeast and bacterial strains in MLF
Caroline Abrahamse, Eveline Bartowsky
Best Oenology (Chemistry) poster
Microwave maceration of Pinot Noir: phenolically equivalent, aromatically distinct
(AWRI-supervised student) Anna Carew, Natoiya Lloyd, Dugald Close, Robert Dambergs
Best student poster
Intrabunch variability of rotundone concentration in Vitis vinifera cv. Shiraz wine grapes at harvest
(AWRI-supervised student) Pangzhen Zhang, Nathan Scarlett, Damien Sheehan, Snow Barlow, Mark Krstic, Markus Herderich, Kate Howell
Recent literature
John Fornachon Memorial Library at the AWRI delivers journal articles and loans books to Australian grapegrowers and winemakers. Books can be searched and requested via the Library catalogue – or you can email the Library 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.
(1542) Holt, H., Cozzolino, D., McCarthy, J., Abrahamse, C., Holt, S., Solomon, M., Smith, P., Chambers, P.J., Curtin, C. Influence of yeast strain on Shiraz wine quality indicators. International journal of food microbiology 165 (2): 302-311; 2013.
(1543) Stockley, C. Australia to host international wine and health conference in 2013. Australian & New Zealand grapegrower & winemaker (594): p. 6; 2013.
(1544) Cowey, G., Essling, M. Adapting to difficult vintages. Australian & New Zealand grapegrower & winemaker (594): p. 26; 2013.
(1545) Essling, M. Ask the AWRI: Vary strategies for successful weed management. Australian & New Zealand grapegrower & winemaker (594): p. 36; 2013.
(1546) Hoxey, L., Stockley, C., Wilkes, E., Johnson, D. What’s in a label? Wine & viticulture journal 28 (4) : 38-41; 2013.
(1548) Cordente, A.G., Curtin, C.D., Varela, C., Pretorius, I. S. Flavour-active wine yeasts. Applied microbiology and biotechnology 96 (3): 601-618; 2012.
(1549) Ristic, R., Pinchbeck, K.A., Fudge, A.L., Hayasaka, Y., Wilkinson, K.L. Effect of leaf removal and grapevine smoke exposure on colour, chemical composition and sensory properties of Chardonnay wines. Australian journal of grape and wine research 19 (2): 230-237; 2013.
(1550) Curtin, C.D., Langhans, G., Henschke, P.A., Grbin, P.R. Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma. Food microbiology 36 (2): 241-247; 2013.
(1551) Dry, P., Longbottom, M., Essling, M. Is there a need for improved vineyard assessment for fruit grading? Wines & vines 94 (7): 52-55; 2013.
(1552) Gawel, R., Van Sluyter, S.C., Smith, P.A., Waters, E.J. The effect of pH and alcohol on perception of phenolic character in white wine. American Journal of Enology and Viticulture doi: 10.5344/ajev.2013.13016: 1-14: 2013.
(1553) Dry, P. Marzemino. Wine & viticulture journal 28 (4) : p. 63; 2013.
(1554) Holdstock, M. Ask the AWRI: Snapshot of oak-related queries. Australian & New Zealand grapegrower & winemaker (595): p. 68; 2013.
(1555) Leske, P.A., Francis, I.L., Hunt, D. Sensory Evaluation. (eds) Bulleid, N., Jiranek, V. Australian Winemaking. Trivinum Press, Adelaideonline: http://www.trivinumpress.com.au/SEN: 35 p.; 2013.
(1556) Bartowksy, E.J., Fleet, G.H. Malolactic Fermentation. (eds) Bulleid, N., Jiranek, V. Australian Winemaking. Trivinum Press, Adelaideonline: http://www.trivinumpress.com.au/MLF; xx p.; 2013.
(1557) Fudge, A.L., Wilkinson, K.L., Ristic, R., Cozzolino, D. Synchronous two-dimensional MIR correlation spectroscopy (2D-COS) as a novel method for screening smoke tainted wine. Food chemistry 139 (1-4): 115-119; 2013.
(1558) Cozzolino, D., Cynkar, W.U., Dambergs, R.G., Shah, N., Smith, P. In situ measurement of soil chemical composition by near-Infrared spectroscopy: a tool toward sustainable vineyard management. Communications in soil science and plant analysis. 44 (10): 1610-1619; 2013.
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.
