The Australian Wine Research Institute

Opportunities in a new climate
New ‘Dog book’ available
Maximising the potential of grape marc
Time for topworking?
Winehealth 2013 proceedings online
CMC questions answered
Website updates
A smart way to access library resources
Harvest radio podcast
Recent literature
Acknowledgement

Opportunities in a new climate

On 1 July the AWRI launched a new extension program focused on building resilience and sustainability in the grape and wine sector. More than 100 members of the wine industry gathered at the launch at the National Wine Centre in Adelaide to hear the latest information from climate experts and learn from the experiences of industry practitioners leading the way in climate adaptation.

Highlights included: a presentation from Prof. Will Steffen on the implications of climate change for the wine industry, information from Taylors’ Wines and Yalumba about their approaches to adaptation, an update on forecasting extreme weather from the Bureau of Meteorology and the latest on the Australian Wine Carbon Calculator from the Winemakers’ Federation of Australia.

Funded by the Australian Government, the new program will deliver tailored resources to the wine industry, focusing on climate change, greenhouse gas emissions, carbon storage and the Carbon Farming Initiative/Emissions Reduction Fund. Workshops will be presented across Australia’s wine regions and grapegrowers and winemakers with questions about climate adaptation will be able to contact the program team at the AWRI to gain up-to-date advice and assistance.

If you were unable to attend this week’s launch and you are interested in this program, register your interest here. The presentations at the launch were filmed and will be available from the AWRI website soon – in the mean time, interviews with some of the speakers on SA Country Hour can be heard here.

New ‘Dog book’ available

The 2014/15 version of the AWRI’s booklet Agrochemicals registered for use in Australian viticulture, commonly known as the ‘Dog book’ is now available. The booklet will be distributed by mail to Australian levy payers and will also be included as an insert in the July edition of Australian & New Zealand Grapegrower & Winemaker.

The information in the ‘Dog book’ can be accessed in a number of different ways: the printed booklet, a pdf version of the booklet, the agrochemical online search webpage or the agrochemicals app available from iTunes or Google Play. While the printed version is updated yearly, the pdf version, search page and apps contain the most recent information as they are updated as changes occur. For more information about agrochemicals, visit the agrochemicals page on the AWRI website or contact the AWRI helpdesk on 08 8313 6600 or viticulture@awri.com.au.

Maximising the potential of grape marc

The AWRI is currently in the first year of a project investigating the practicalities of using steam distilled grape marc as a supplement in livestock feed to reduce methane emissions. This work builds on research which has demonstrated a reduction in methane emissions from ruminant animals that were fed grape marc. The new project is working on designing practical solutions for grape marc storage and feeding all year round in order to make the concept feasible in a commercial setting. One of the challenges to be overcome is the tendency for mould to grow on grape marc.

When stored aerobically, mould can grow on grape marc within a 24 to 48 hour window post-pressing. During anaerobic storage, on the other hand, acids are produced which preserve the marc and prevent mould growth. This then allows the product to be stored over long periods of time. The AWRI is currently trialling a number of different anaerobic storage techniques and treatments to identify the most practical and effective option.

Using buckets as mock mini-silos, the project team tested a number of common agricultural feed additives to investigate their ability to prevent mould formation during storage; however only a select few improved the stability of the stored grape marc. On a larger scale, a common method of storing grain has been adapted for grape marc storage. The Grain Bag (see photos below) stores grape marc in a compacted form which removes excess oxygen and gives the desired anaerobic environment.

Using a similar principle, grape marc was also made into bales, both as 100% grape marc and combined with other stock feed. The baling system produces compact film wrapped bales, weighing between 750 and 1000 kg. A range of bales was generated, combining grape marc with different fibrous forages to determine the optimal bale content for structural integrity and minimisation of on-site waste. Check out this video to see the process of baling 100% grape marc.

Once an optimal grape marc storage and treatment method has been identified, the project will move on to a larger scale trial with a commercial feedlot. For more information, please contact Kieran Hirlam, Project Technician Commercial Services, kieran.hirlam@awri.com.au or 08 8313 6600. The AWRI project Using grape marc as a feed additive in commercial settings is supported by funding from the Australian Government.

Time for topworking?

Now is the time that many growers are thinking about collecting cuttings for topworking or ordering planting material from a nursery for new vineyard development. It is important to remember that decisions taken now will have a huge impact on the success of the new vineyard for many years. The wrong decision could come at a high cost.

If considering topworking, it is important to have the virus and crown gall status of both new scion and existing vines checked beforehand. Infected material may result in poor production and even vine death. Never collect scion cuttings from grafted vines because there is a high risk of infection. If collecting cuttings yourself, you should have tagged the best vines from the intended source block in the previous growing season so as to avoid off-type vines or those with virus symptoms, poor yield and so on. The best vines for cuttings are not necessarily those closest to the vineyard gate!

Whatever the nature of planting material, it is highly desirable to source this from a reputable nursery. This approach provides the greatest chance of getting material that is clonal and true to type, free of harmful viruses, and has been heat treated and stored correctly. Callused cuttings have the advantage that they are the cheapest to purchase and require the least lead time when ordering. However, they require the highest level of pre-plant soil preparation and greatest amount of care after planting. Dormant rootlings have the lowest risk because they are hardy and have the fastest rate of establishment. However, they must generally be ordered well in advance. Potted vines cost about the same as rootlings and can be ordered later but they require similar pre-and post-planting care as callused cuttings. All of the above should only be considered for virgin ground. If replanting, the best results in the long term will be achieved with grafted vines—the choice of rootstock will depend on the site and scion variety and can be determined in consultation with the nursery.

Winehealth 2013 proceedings online

The proceedings of the WineHealth 2013 conference held in Sydney last July are now available online as a special issue of the journal Nutrition and Aging. This is an open access journal, so the papers in the proceedings are freely accessible. A summary of key messages from the conference originally published in Wine & Viticulture Journal Volume 28 Issue 5 (Sep/Oct 2013) is also available.

Topics covered in the proceedings include: impacts of wine consumption on cardiovascular disease, effects on mood, cognitive function, and vascular health, a mini-review of proanthocyanidin metabolism, healthy ageing and more. For more information, please contact Creina Stockley on 08 8313 6600 or creina.stockley@awri.com.au.

CMC questions answered

Energy audits have shown that refrigeration can account for 50 to 70% of the energy requirements of a typical Australian winery. Given rising electricity costs, carboxymethylcellulose (CMC) can be a relatively inexpensive alternative or adjunct to traditional cold stabilisation. Typical questions winemakers ask about CMC are answered in a new collection of FAQs that has just been added to the winemaking resources on the AWRI website.

Website updates

New information is being uploaded or updated on the AWRI website all the time. It might be time to revisit the site to check out what’s new:

• A new page on research on fit-for-purpose wine yeast, including interspecies hybrids and yeast flavour profiling.
• An updated page on generating yeasts that producer lower levels of alcohol.
• An overhaul of the helpdesk’s page on fermentation, with a much larger array of resources and links in one place.
• A new summary on rotundone (the pepper compound) in the section on detecting taints, faults and flavours.

A smart way to access library resources

The John Fornachon Memorial Library houses the largest collection of technical wine resources in Australia and the online library catalogue contains over 71,500 books, journal articles, conference proceedings and other references on grape and wine production. A mobile version of the library catalogue is now available for access from the AWRI mobile website, providing a more convenient way to search and order library resources using mobile devices.

Library services are free to members of the Australian grape and wine industry. For copyright reasons, users need to log in using their website account to access the mobile library catalogue. To register for a new account, please click here. If you have any difficulties with the log in process or have forgotten your password, please contact infoservices@awri.com.au.

Harvest radio podcast

AWRI Senior Viticulturist Dr Mardi Longbottom featured on the University of Adelaide’s Harvest Radio program earlier in the year. If you missed the broadcast, a podcast of her interview is available here. In it Mardi discusses her research on N₂O emissions in the vineyard and her work with grapegrowers on improving sustainability.

Recent literature

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 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 publications

1616 Bindon, K.A., Kassara, S., Cynkar, W.U., Robinson, E.M.C., Scrimgeour, N., Smith, P.A. Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis Vinifera L. Cv. Shiraz and Cabernet sauvignon grapes. J. Agric. Food Chem. 62 (20): 4558-4576; 2014.

1617 Dry, P. Pruning systems: a short history of a long practice. Aust. N.Z. Grapegrower Winemaker (604): 54-55; 2014.

1618 Holdstock, M. Ask the AWRI: Here’s the hot topics of vintage 2014. Aust. N.Z. Grapegrower Winemaker (604): p. 79; 2014.

1619 Viviers, M., Smith, M., Wilkes, E., Smith, P., Johnson, D. Role of trace metals in wine ‘reduction’. Wines Vines 95 (5): 86-88; 2014.

1620 Carew, A.L., Lloyd, N.D.R., Close, D.C., Dambergs, R.G. Wine phenolic and aroma outcomes from the application of Controlled Phenolic Release to Pinot Noir must. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 80–84; 2014.

1621 Marangon, M., Van Sluyter, S.C., Robinson, E.M.C., Scrimgeour, N., Muhlack, R.A., Holt, H.E., Waters, E.J., Godden, P.W., Smith, P.A. Proctase – a viable alternative
to bentonite for protein stabilisation of white wines. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 85–89; 2014.

1622 Bindon, K.A., Varela, C.A., Holt, H.E., Williamson, P.O., Francis, I.L., Kennedy, J.A., Herderich, M.J. From grape to consumer: relationships between grape maturity, wine composition and wine sensory properties in Cabernet Sauvignon. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 90–93; 2014.

1623 Contreras, A., Hidalgo, C., Henschke, P.A., Chambers, P.J., Curtin, C.D., Varela, C.A. Can non-conventional yeast be used for the production of wines with lower alcohol concentration? Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 94–96; 2014.

1624 Viviers, M.A., Smith, M.E., Wilkes, E., Smith, P.A. Effect of metals on the evolution of volatile sulphur compounds during wine maturation. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 97–101; 2014.

1625 Muhlack, R.A., Forsyth, K.K., Scrimgeour, N., Godden, P.W. Creating value from by-products – and industry review and insights into practical case studies. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 117–119; 2014.

1626 Hayman, P.T., Thomas, D.S., Longbottom, M.L., McCarthy, M.G. Predicting and preparing for heatwaves. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 133–137; 2014.

1627 Borneman, A.R. Next-generation DNA sequencing and its application by the wine industry. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 147–150; 2014.

1628 Curtin, C.D., Borneman, A.R., Zeppel, R., Cordente, A.G., Kievet, R., Chambers, P.J. Harnessing genomics to ensure a ‘Brett’-free future for Australian wine. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 158–160; 2014.

1629 Dry, P. Gamay. Wine Viti. J. 29 (3): p.59; 2014

1630 Gawel, R., Godden, P., Williamson, P., Francis, L., Smith, P., Waters, L., Herderich, M., Johnson, D. Influence of phenolics on white wine quality and style. Wine Vitic. J. 29 (3): 34-36; 2014.

1631 Wilkes, E., Warner, L. Accurate mid-infrared analysis in wine production – fact or fable? Wine Vitic. J. 29 (3): 64-67; 2014.

1632 Williamson, P.O., Loose, S.M., Lockshin, L., Francis, L. Thinking outside the bottle: information about Australia can increase the choice of Australian wines by Chinese consumers. Wine Vitic. J. 29 (3): 71-74; 2014.

1633 Longbottom, M. Grape and wine sustainability program to launch on 1 July. Aust. N.Z. Grapegrower Winemaker (605): p.85; 2014.

1634 Dry, P. Ask the AWRI: Can you achieve yield control in the vineyard without using bunch thinning? Aust. N.Z. Grapegrower Winemaker (605): p.40; 2014.

1635 Bindon, K., Holt, H., Williamson, P.O., Varela, C., Herderich, M., Francis, I.L. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference. Food Chem. 154: 90-101; 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.

Manganese levels in wine
Mapping pepper
Beating Brett
Secrets of solids
Shiraz symposium
Riverland Roadshow breaks record
Allergen assistance available
Information packs help you find what you need
Time to catch up on webinars?
Recent literature

Manganese levels in wine

As has been widely reported, the Chinese government recently enforced mandatory upper limits on copper (1 mg/L), iron (8 mg/L) and manganese (2 mg/L) in wine. While the typical levels and impacts of iron and copper are well established, manganese levels in wine are less well understood, although at the levels analysed, are not believed to pose any health or quality issues. Since the introduction of the limit, the AWRI has analysed the manganese levels of more than 800 wines and some important trends in the data have been observed.

Firstly, the distribution of results was consistent for all wines irrespective of origin. This suggests that manganese levels in wine are common worldwide. Secondly, a significant number of wines exceeded the 2 mg/L limit, with higher manganese levels seen in red wine than in white wine. This may be due to the extraction process during the fermentation of red wine releasing more manganese from the grape skins and flesh. No significant differences were seen among varieties of red and white grapes; however, there does appear to be a vintage-to-vintage variation, with the median values for the 2011 season being significantly lower than those for 2009 and 2013. The median values for 2010 and 2012 fell between these two groups.

Manganese occurs naturally in soils and grapes; however one published study from Sicily (La Pera et. al. 2008) found that certain manganese-based fungicide treatments could significantly increase the concentration of manganese in wine. It should, however, be noted that the AWRI has analysed wines which exceeded the limit which have not received any such fungicide treatments. The impacts of manganese-containing viticultural products are still to be confirmed in the Australian context.

The AWRI has also tested a number of wine fining treatments for their effects on manganese concentration. To date, none tested has shown a satisfactory impact on reducing the manganese concentration of wine. Work is continuing to assess a range of other possible processing and fining options. In the mean time, the current recommendation is that all wines destined for export to China should be tested for copper, iron and manganese at one of the laboratories offering this service.

For more information, contact Dr Eric Wilkes, Group Manager Commercial Services, eric.wilkes@awri.com.au or 08 8313 6600.

Reference

La Pera, L., Dugo, G., Rando, R., Di Bella, G., Maisano, R., Salvo, F. (2008). Statistical study of the influence of fungicide treatments (mancozeb, zoxamide and copper oxychloride) on heavy metal concentrations in Sicilian red wine. Food Additives & Contaminants: Part A, 25(3), 302-313.

Mapping pepper

For the first time, the distribution of the ‘pepper’ compound rotundone has been mapped in a Shiraz vineyard. Results recently published in the Australian Journal of Grape and Wine Research highlighted a surprisingly wide concentration range of rotundone in grapes across the block. The study showed clearly the large spatial variability of the compound and that it is linked to differences in soil characteristics and topography. The topographical variation pointed towards temperature and/or solar radiation effects being involved, rather than vine vigour.

The rotundone level was measured in grape berry samples from 177 vines within a 6.1 ha block in the Grampians, a region known for producing wines of ‘peppery’ character. The results were mapped and overlaid with other map layers showing variation in soils, topography and vine vigour.

This is believed to be the first study of within-vineyard spatial variability of a key grape-derived flavour compound. It highlights the potential opportunity to use selective harvesting or targeted viticultural manipulation as a means of influencing wine style – in this case the ‘pepperiness’ of Shiraz. The study was conducted with Dr Rob Bramley of CSIRO Ecosystem Sciences and the late Nathan Scarlett of Rathbone Wine Group.

A copy of the article can be ordered online here or by contacting infoservices@awri.com.au.

Beating Brett

Several new resources on Brettanomyces have just been added to the AWRI website, bringing together knowledge from researchers and the AWRI helpdesk team. First up is a new fact sheet which provides up-to-date advice on controlling Brett in the winery. Next there’s a comprehensive list of frequently asked questions about Brett – if you can think of a question that hasn’t been covered, get in touch and we’ll add it to the list. Finally, there’s a new information pack of published papers and other resources relevant to Brett spoilage. Wines are most vulnerable to Brett growth around the end of malolactic fermentation before SO₂ is added, so stay vigilant!

Secrets of solids

Fermenting white juices containing high levels of grape solids can result in increased hydrogen sulfide production during primary fermentation. However, excessively clarifying juices may result in attenuated or stuck primary or malolactic fermentations resulting in elevated levels of volatile acidity. Well so says Winemaking 101.

While there is a lot to be said for Winemaking 101, previous work by the AWRI has revealed that fermenting on grape solids also results in significantly more polysaccharides in white wines – more than extensive skin contact, using pressings, and even more than (what many may consider a radical practice of) partially fermenting white juice on skins. Higher levels of polysaccharides are thought to positively contribute to white wine mouth-feel, and to enhance both protein and cold stability resulting in less bentonite fining and lower refrigeration costs.

While juices will naturally clarify under the action of gravity given time, vintage logistics dictate that the settling process be achieved as quickly as possible (“We have plenty of time – it’s vintage” is a phrase never said). Typically faster clarification is achieved by adding pectolytic enzymes, which within minutes, ‘mulch down’ the juice polysaccharides that inhibit settling. Alternatively, settling can be sped up by adding bentonite as its charged surface helps to agglomerate grape solids into heavy particles that precipitate more easily.

In a new project, the AWRI is investigating the effect of different types of juice clarification (natural settling, enzyme- and bentonite-assisted settling) on the macromolecular composition of white wine. The effects of the method of clarification and the time taken to achieve various levels of clarity on the polysaccharide, protein and phenolic composition are being investigated now. Industry partners are being sought to participate in a winery-scale project in 2015.

For more information or to express interest in being involved in the 2015 trial, please contact Richard Gawel, richard.gawel@awri.com.au or 08 8313 6600.

Shiraz symposium

A one-day Symposium exploring the latest developments and innovations in cool climate Shiraz production will be presented by the AWRI and Wine Victoria in Melbourne on 11 June. The Symposium will include insights into international Shiraz production, technical presentations on flavour characters, case studies on Shiraz winemaking and a tasting of memorable cooler climate Shiraz wine styles.

The full program for the day can be accessed here. Bookings are essential, and can be made using the online registration and payment form.

When:	Wednesday, 11 June, 2014, 9.20 am – 4.30 pm
Where:	The William Angliss Institute, Auditorium, 555 La Trobe Street, Melbourne
Registration cost:	$99.00 including GST

For more information about the Symposium, please contact Mark Krstic on 0437 325 438 or mark.krstic@awri.com.au.

Riverland Roadshow breaks record

A record-breaking crowd of 81 people attended the AWRI’s Roadshow seminar in Renmark last week. AWRI Researchers were joined by Dr Mike McCarthy from SARDI and Dr. Jason Smith from NGWIC in presenting topics covering irrigation, clones, grapevine nutrition, post-harvest management and managing phenolics quality. A lively interactive session was a highlight of the day. The next region to be visited by the Roadshow team is Queensland – so the challenge is now on to the Queensland industry to set a new record!

Allergen assistance available

Allergies to wine are extremely rare; however certain countries including Australia include allergen warnings on the label of wines and wine products. It’s therefore important for wine producers to understand which processing aids may result in allergen residues as well as the rules on allergen labelling for different countries. The AWRI’s Wine allergen portal provides a comprehensive and up-to-date collection of online resources related to allergens in wine for consumers and producers.

AWRI Commercial Services also provides an allergen testing service.

If you have any questions about allergens in wine, please contact Creina Stockley on 08 8313 6600 or creina.stockley@awri.com.au.

Information packs help you find what you need

Are you looking for the latest grape and wine information? A new page on the AWRI website lists information packs with up-to-date resources on a range of useful topics. Each pack contains reference lists and fact sheets on the particular topic. Articles can be easily ordered online from the AWRI Library. Topics include: heat and cold stability, making lower alcohol wines, emerging varieties and measures of quality from vineyard to winery.

Time to catch up on webinars?

Since 2012, the AWRI has hosted more than 35 webinars on topics including: canopy management, hybrid yeast, alternatives to bentonite, rootstocks, oxygen management during winemaking and dealing with frost. If you missed a webinar when it was broadcast, you can still watch it at a time of your choice by accessing the recordings on the AWRI website. Recordings of the 2012 webinars and 2013 webinars are available. You will need to enter your name and email address for access, and you may need to download a small piece of software called a codec to allow the recordings to play on your computer. If you have any difficulties accessing the recordings, please contact Michael Downie on 08 8313 6600 or infoservices@awri.com.au.

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

1597 Mayr, C.M., Parker, M., Baldock, G.A., Black, C.A., Pardon, K.H., Williamson, P.O., Herderich, M.J., Francis, I.L. Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines. J. Agric. Food Chem. 62 (11): 2327-2336; 2014.

1598 Scrimgeour, N., Wilkes, E. Closure trials show volatile sulfur compound formation can still cause a stink. Aust. N.Z. Grapegrower Winemaker (602): 62, 64-67; 2014.

1599 Coulter, A. Ask the AWRI: Can ‘Brett’ affect white wines? Aust. N.Z. Grapegrower Winemaker (602): p.54; 2014.

1600 Dry, P. Souzao. Wine Vitic. J. 28 (2): p. 60; 2014.

1601 Krstic, M., Barlow, S. Vintage 2030 and beyond: Producing quality wines in warmer times. Wine Vitic. J. 28 (2): 52-57; 2014.

1602 Smith, P., Bindon, K., McRae, J., Kassara, S., Johnson, D. Tannin: impacts and opportunities along the value chain. Wine Vitic. J. 28 (2): 38-41; 2014.

1603 Cordente, A.G., Cordero-Bueso, G., Pretorius, I.S., Curtin, C.D. Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation. Fems Yeast Res. 13 (1): 62-73; 2014.

1604 Uberti, F., Danzi, R., Stockley, C., Peñas, E. Ballabio, C., Di Lorenzo, C., Tarantino, C., Restani, P. Immunochemical investigation of allergenic residues in experimental and commercially-available wines fined with egg white proteins. Food Chem. 159: 343-352; 2014.

1605 Capone, D.L., Herderich, M.J., Pardon, K.H., Hayasaka, Y., Cordente, A.G., Grant-Preece, P.A., Sefton, M.A., Elsey, G.M., Jeffery, D.W. Formation of varietal thiol aroma compounds in wine: Synthetic and analytical studies of grape and wine thiol conjugates. In Hofmann, T., Meyerhof, W., Schieberle, P. (eds) Advances and Challenges in Flavor Chemistry and Biology: Proceedings of 9^th Wartburg Symposium on Flavour Chemistry and Biology, Eisnach, Germany Deutsche Forschungsanstalt für Lebensmittelchemie: Freising, Germany 242-248; 2011.

1606 Mateo, E., Torija, M.J., Mas, A., Bartowsky, E.J. Acetic acid bacteria isolated from grapes of South Australian vineyards. Int. J. Food Microbiol. 178: 98-106; 2014.

1608 Taylor, A., Day, M.P., Hill, S., Marshall, J., Patriarca, M., White, M. Atomic spectrometry update: Review of advances in the analysis of clinical and biological materials, foods and beverages. Journal of Analytical Atomic Spectrometry 29 (3): 386-426; 2014.

1609 Borneman, A.R., Zeppel, R., Chambers, P.J., Curtin, C.D. Insights into the Dekkera bruxellensis genomic landscape: Comparative genomics reveals variations in ploidy and nutrient utilisation potential amongst wine isolates. PLoS Genetics 10 (2): e1004161; 2014.

1610 Scarlett, N.J., Bramley, R.G.V., Siebert, T.E. Within-vineyard variation in the ‘pepper’ compound rotundone is spatially structured and related to variation in the land underlying the vineyard. Australian Journal of Grape and Wine Research DOI: 10.1111/ajgw.12075: 9 p.; 2014.

1611 Mayr, C., Geue, J., Holt, H., Pearson, W., Francis, I.L. Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies. J. Agric. Food Chem. DOI: 10.1021/jf405731v: 36 p.; 2014.

1612 Dry, P. Ask the AWRI: Bunches with ripe and unripe berries. Aust. N.Z. Grapegrower Winemaker (603): p.49; 2014.

1613 Essling, M. The role of potassium in grapevine function. Aust. N.Z. Grapegrower Winemaker (603): p.74; 2014.

1614 Contreras, A., Henschke, P., Chambers, P., Curtin, C., Varela, C. New yeast approach is aiming to produce a lower alcohol wine. Aust. N.Z. Grapegrower Winemaker (603): 82-83; 2014.

1615 Kutyna, D.R., Cordente, A.G., Varela, C. Genetic engineering of industrial Saccharomyces cerevisiae strains using a selection/counter-selection approach. Mapelli, V. (ed.) Yeast metabolic engineering: methods and protocols. Totowa, N.J.: Humana Press. Chapter 9: 157-168; 2014.

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.