The Australian Wine Research Institute

The Australian Wine Research Institute Blog

Grant ensures grape and wine producers will be climate change ready

11 April 2013 >

The Australian Wine Research Institute (AWRI) was successful in securing a prestigious grant announced by Senator Joe Ludwig, Minister for Agriculture, Fisheries and Forestry, as part of the first assessment phase of the Carbon Farming Futures Extension and Outreach Program.

The AWRI’s Managing Director, Dr Dan Johnson, said, “This is a significant win for grapegrowers and winemakers in Australia. The securing of this grant enables the latest relevant research undertaken by a vast range of agencies on climate adaptability to be packaged and fast-tracked to grape and wine producers, nationally.”

Dr Mardi Longbottom, AWRI Viticulturist and the person responsible for driving the grant application said, “With this grant, the AWRI is able to deliver a targeted program of climate adaptability information to grape and wine producers in Australia. This highly competitive grant was awarded to the AWRI based on its organisational capacity and proven capability in this area.”

“The grant will enable dissemination of current technical information about greenhouse gas emissions, carbon storage and the Carbon Farming Initiative to stakeholders of the Australian grape and wine sectors and support them to achieve best management practice,” Dr Longbottom said.

Under the first assessment phase of the Australian Government’s Carbon Farming Futures Extension and Outreach Program, the Government will invest in 24 projects valued at $21.3 million. The funding awarded to the AWRI was $750,484 (ex GST).

“We are delighted that the Australian government has recognised the AWRI’s long standing ability to effectively extend information to grapegrowers and winemakers around this country,” Dr Johnson said “and significantly, with this grant, that grape and wine producers will be in a better position to adapt to climate adaptability issues now and in the future.”

For further information contact Rae Blair, AWRI Communication Manager on 0417 810 737 or email: rae.blair@awri.com.au

Timely reminder about slow sluggish and stuck fermentations

27 March 2013 >

Vintage 2013 will be remembered for one of the earliest and quickest vintages in recent times. With hot days followed by warm nights, grape sugar levels increased rapidly, culminating in a shorter vintage. With little to no rain in many regions since October 2012, berry nutrient content, especially YAN, is lower than recent vintages, due to reduced soil microbial activity. One of the challenges of a quick vintage can be vintage compression, and it is during these vintages that fermentation management becomes critical. A slow, sluggish or stuck ferment is not something that a winemaker needs or wants to deal with at any time, let alone in a vintage where compression sees logistical challenges such as tank space shortage.

Recent calls to the AWRI’s Winemaking and Extension Services team regarding slow and sluggish fermentations are a timely reminder about the importance of a number of critical factors that are essential in completing fermentations to dryness.

How do you know your ferment is slowing down or stuck? The best way is to monitor the fermentation twice daily for Baume or Brix, and temperature, and to plot this as a fermentation curve (a graph template is available for Australian winemaker use via password on the AWRI website). Graphing these measurements will quickly help identify when ferments begin to slow down, well before it has stopped, so that proactive action can be taken. The fermentation curves can also be used to establish if temperatures are becoming too cool or too warm for the ferment.

If the ferment is slowing down:

  1. Try warming the ferment up if too cold, or cooling down if it’s getting hot. Yeast like the temperature to be kept relatively stable and, in general, do not function well at temperatures >32°C for reds or <15°C for whites.
  2. If a natural ferment is slowing down, or a difficult ferment is suspected, then it is best to use an inoculated yeast.
  3. If the yeast are not that active, or are settling to the bottom of the tank, try some agitation during the initial stage of the ferment; check for budding and/or viability by vital (e.g. methylene blue) staining.
  4. Aerating once fermentation has started can also help the yeast build strong cell walls for ethanol tolerance to prevent the ferment becoming stuck; there is no risk of oxidising the wine while yeast are active. Aeration is a powerful fermentation stimulant when used correctly.
  5. If the ferment is slow from the outset, make sure the ferment isn’t slowing due to any fermentation inhibitors including:
    • high sulfite concentrations in the must;
    • high volatile acidity from native microorganism growth/check for high bacteria count;
    • high Baume/Brix content. Some yeast are not tolerant to excessive sugar levels. Correspondingly some yeast don’t cope well in ethanol concentrations >15%;
    • agrochemical residues. Grapes harvested within withholding periods can contain some metals, sulfur or other compounds that can stress the fermentation yeast;
    • chlorine from water used during yeast hydration; and
    • very low pH (typically early harvest whites); some yeast cannot tolerate pH of 3.0 or less, especially when sulfite is present.

    For some inhibitors such as high sulfite, a sacrificial yeast addition, or inoculation at twice the usual inoculum can be successful. Ensure the yeast have been strongly aerated to ensure aldehyde production which binds the excessive sulfite.

  6. If the ferment is slow, or starting to produce sulfides, then nutrients might be an issue; particularly in highly clarified juice, or wines with some native microorganism growth. Measure the yeast assimilable nitrogen (YAN) level and make an addition if in the early stages of fermentation. If DAP doesn’t prevent sulfides, other nutrients such as vitamins or complex nutrients (e.g. inactive yeast products) can be tried. If sulfides persist, it might be coming from agrochemicals such as elemental sulfur.
  7. Addition of yeast hulls, fresh yeast lees from a recently finished ferment, or addition to an active fermentation can help a struggling ferment go through to dryness.
  8. Re-inoculate a slow ferment using strong fermenting and alcohol tolerant yeast.
  9. If the re-inoculation is not successful then try the re-inoculation using a culture or scale-up (step-wise acclimatisation) restart procedure (available on the AWRI website).
  10. If all else fails, call the AWRI’s Winemaking Services help desk (08 8313 6600).

The AWRI in conjunction with the GWRDC has recently advised winemakers of successful fermentation strategies pre-vintage which can be accessed here:

http://www.gwrdc.com.au/wp-content/uploads/2013/02/INenews-Feb-2013-Wine-processing.pdf

Further information and procedures for managing stuck or sluggish fermentations can be easily accessed via the following links:

Procedure to restart a stuck malolactic fermentation

Malolactic fermentation information pack

Further assistance

 

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.

Register for these industry events before 5 April to save

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Do you work in the wine industry? These events are for you. With Easter upon us and many people busy with Vintage, this is a reminder not to miss out on your early registration discount!

15th Australian Wine Industry Technical Conference: 13-18 July, 2013 Sydney NSW

Why should you attend?

Held every three years, the 15AWITC will be held this July in Sydney. An extensive program on offer means there is something for everyone who works with grapes and wine.

24 Australian and 15 international experts will cover all aspects of grape and wine production from the vineyard to consumers. Two additional ‘Fresh Research’ sessions will be held with presentations from selected abstracts of the technical posters, which will be on display throughout the event. 44 workshops on viticulture, winemaking and business will be an excellent way to learn more deeply about relevant topics. WineTech 2013 – exhibits from international and local suppliers – a ‘must-visit’ for anyone interested in the latest technology and services to support your business.

This is the largest gathering of grape and wine professionals in Australia and is an excellent opportunity to catch up with colleagues and to network with industry members from around the world. Register before 5 April to take advantage of the discounted registration fee.

WineHealth 2013: 18-21 July, 2013 Sydney NSW

Why should you attend?

Make the most of your time in Sydney and be part of the discussion on wine’s impact in society and on health by joining delegates at the international forum WineHealth 2013. This event brings together world experts for a stimulating exchange of scientific information and ideas on the impacts of wine consumption on human health, and to explore the effect of wine as a unique alcoholic beverage.

These exchanges will contribute to the evidence base for public policy setting, provide direction for new research efforts into the health effects of wine, and offer opportunities for international collaborations. Register before 5 April to take advantage of the discounted registration fee.

The Australian Wine Research Institute is involved in the planning and staging of both of these events with strong input from industry members throughout Australia – so you can be assured of the quality and value. The 15th AWITC is co-presented by the Australian Society of Viticulture and Oenology.

eNews – March 2013

5 March 2013 >

The perfect yeast?
Found a fabulous fermentation?
Health and nutrition claims no longer on the label
Share what you know at Australia’s largest technical event
Events not to be missed in 2013: registration now open
Finalists in women’s R&D State award in grape and wine
Recent literature

The perfect yeast?

Finding it hard to match the perfect yeast to your grapes? Are you confident of the flavour profile you’ll get from the fermentation? What about the mouth-feel and texture of the wine? Here are the AWRI’s top 5 tips to achieve fermentation reliability and optimal flavour characteristics from yeast.

A winemaker‘s KPI is to efficiently produce the best possible wine from a given batch(es) of grapes, which is promoted by a thoughtful choice of yeast. The yeast strain chosen not only impacts on reliability of fermentation but also modulates the wine’s flavour profile, especially aroma, flavour in-mouth and texture. The large range of commercial yeasts provides winemakers with considerable flexibility in choosing the most suitable strain to match must composition and required wine chemical and flavour specifications. Here, the AWRI focuses on yeast properties most important for conventionally inoculated red and white dry wine fermentations.

Before choosing a strain it is important to have a clear description of the wine’s flavour profile and style. Grape maturity at harvest is a key factor which, together with yeast choice, strongly impacts on ethanol, pH and acidity, phenolics profile (colour and texture) and grape and yeast derived flavours. Yeast can be chosen which greatly augment varietal characters, such as fruity or tropical aromas, or tannin extraction, or, on the other hand, some strains can help mask undesirable flavours, such as ‘green’ flavour.

Winemakers have very little restriction on the choice of yeast when fermenting musts with well-balanced chemical and nutrient profiles, that is, those which require minimal intervention through to finished wine. In this case, choice can focus on strains which augment the winery’s varietal style. In all other cases, a number of criteria should be considered to ensure optimisation of fermentation and flavour. However, an important point to remember is not to dramatically change winery practices without first trialling their efficacy over several vintages.

Fermentation reliability

  1. Fermentation reliability – strain tolerance to ethanol stress: grape maturity has the greatest impact on fermentation reliability since yeast vary in tolerance to ethanol. This property is most evident in highly clarified musts and least in high solids ferments. It should be remembered that many commercial strains have been selected in Europe or elsewhere in which must composition varies greatly from those here, such as lower sugar and higher nitrogen and acidity, meaning that performance can be compromised in Australian juices. Rehydration and fermentation nutrients can increase fermentation robustness but diammonium phosphate (DAP) is important for ameliorating low yeast assimilable nitrogen (YAN) juices and an aeration step can greatly enhance fermentation and reduce residual sugar. Whereas many complex yeast nutrient products can modulate aroma profile, few contain significant YAN necessary to off-set nitrogen deficiency.
  2. Yeast sulfite and pH tolerance: research in progress at the AWRI (Schmidt 2012-13) has shown that some strains are hyper-sensitive to SO2 in combination with low pH, especially in highly clarified musts, which have low potassium content. This fact is gaining importance with the current wine style trend towards earlier harvest fruit. Furthermore, higher and more effective SO2 additions lower the risk of nutrient competition from indigenous yeasts (such as when delays in transport or processing occur) and incomplete fermentations from spoilage bacteria, especially with physically damaged (e.g. bird, split, heat) or fungal infected fruit. Effective SO2 use enhances Saccharomyces fermentation dominance, and hence an ability to impart strain-specific characteristics. However, care should be taken with non-Saccharomyces yeast which have lower SO2 tolerance.

    3. Flavour characteristics

  3. Flavour enhancing yeasts: in general, the yeast strain can either have a neutral impact on wine flavour profile, produce strong esters or can enhance varietal character. Grapes that lack varietal distinction can benefit from moderate to high fruity ester production, especially for quick-to-market wines, whereas some varieties, e.g. Sauvignon Blanc, and rosé style can benefit from varietal aroma enhancing strains. Some strains can augment the phenolics profile, such as in Pinot Noir. Some strains can build aroma complexity, such as hybrid, non-Saccharomyces cerevisiae (e.g. S. bayanus) or non-Saccharomyces strains (e.g. T. delbrueckii, Kl. thermotolerans) and some strains can help mask undesirable flavours, such as ‘green’ (e.g. some Sacchromyces hybrids, S. bayanus) (Eglinton et al. 2005, Bellon et al. 2007).
  4. Off-flavours, notably hydrogen sulfide and wine ‘reduction’: For musts prepared from vineyards which have a history of producing reductive wines, especially for those in which nutrient (e.g. DAP or complex/inactivated yeast products) addition or aeration during fermentation is not successful, can benefit from low/nil H2S-producing strains developed by the AWRI. These strains might lower the requirement for fining, such as with copper.
  5. MLF incompatibility and off-flavours: the phenomenon of MLF-unfriendly fermentation yeast is now well recognised and is considered a key factor in increasing the risk of wine spoilage, especially Brett, and spoilage bacteria (mousy off-flavour, biogenic amines) during the prolonged onset of MLF. When such delays, which are not related to well-known inhibitory factors (e.g. inappropriate pH, SO2, temperature and/or alcohol), have been experienced in the past, yeast-ML bacteria compatibility should be strongly considered.

Found a fabulous fermentation?

When the stars and moons all align and you’ve created a cracker fermentation, wouldn’t it be great if you could repeat it again next year? Help is at hand. The AWRI can help you to repeat that fermentation by isolating the related yeast or bacteria and storing it for future use.

The AWRI can identify the yeast responsible for that extraordinary fermentation. Or, if there are interesting sensory properties in your wine, the AWRI can help find which yeast and/or bacteria were responsible. Perhaps your MLF went through quickly, or progressed well at a very low temperature, or in harsh wine conditions.

The AWRI Wine Microorganism Culture Collection team can help you. The AWRI can isolate and identify the yeast and bacteria and and can store them for you to use again.

Contact Jane McCarthy or Eveline Bartowsky on telephone 08 8313 6600 or by email.

Health and nutrition claims no longer on the label

The new Standard 1.2.7 – Nutrition, Health and Related Claims in the Australia New Zealand Food Standards Code was gazetted on 18 January 2013. There is a three year transition period for Standard 1.2.7 commencing 18 January 2013 during which time winemakers can use either the provisions in Standard 1.1A.2 – Transitional Standard – Health Claims or the new Standard 1.2.7. Winemakers cannot use a combination of the old and new provisions. There are no stock-in-trade provisions, so after 18 January 2016, all wine being sold will need to comply with the provisions of the new Standard 1.2.7.

Standard 1.2.7 clearly states that alcoholic beverages such as wine are not permitted to make either a nutrition content claim (except about energy or carbohydrate content) or a health claim on the label of the wine bottle or in product advertising. An example is that winemakers will no longer be able to include a measurement of the phenolic compounds, resveratrol, on the wine label, even as part of a nutrition panel. Should a winemaker make a nutrition content claim about energy or carbohydrate content, then a nutrition information panel (NIP) including all mandatory elements of the NIP will need to be provided on the label (refer to Standard 1.2.8 – Nutrition Information Requirements).

Provisions for the declaration of alcohol content on labels given in Standard 2.7.1 – Labelling of Alcoholic Beverages and Food Containing Alcohol, remain unchanged.

Standard 1.2.7 is available on the ComLaw website from the following link on the FSANZ website http://www.foodstandards.gov.au/foodstandards/foodstandardscode.cfm.

Standard 1.2.7 will be discussed in workshop W36 Winemaking, composition and labelling – what you need to know in the international arena at the Australian Wine industry Technical Conference on Tuesday, 26 July 2013 in Sydney. Further information can also be obtained from the FSANZ website at http://www.foodstandards.gov.au/consumerinformation/nutritionhealthandrelatedclaims/.

Extract from Standard 1.2.7

“Editorial Note:

Standard 1.1A.2 is a transitional standard that operates concurrently with this Standard 1.2.7 for a period of three years. During the three-year period Standard 1.1A.2 operates unchanged by this Standard and related variations made by the Food Standards (Proposal P293 – Nutrition, Health & Related Claims – Consequential) Variation. A supplier can rely on this Standard or Standard 1.1A.2, but not both. At the end of the three-year period, Standard 1.1A.2 will cease to operate. There is no stock-in-trade period at the end of the three-year period.”

Share what you know at Australia’s largest technical event

Presenting a poster at the 15th Australian Wine Industry Technical Conference is a great way to get your research work in front of Australia’s grape and wine producers. Poster abstracts are currently being accepted and must be sent by 5 April 2013.

Submit your poster abstract for a chance to win a prize or be selected to present your research in a ‘Fresh Research’ session at the Sydney Convention and Exhibition Centre, Darling Harbour. Posters will be displayed 14-17 July 2013. Online abstract submission and further information is available on the AWITC website by clicking here, or from Dr Eveline Bartowsky, Poster Coordinator. Poster abstract submissions close on Friday 5 April 2013 – don’t miss out on the opportunity to highlight your latest grape and wine research and outcomes to national and international industry members.

The 15th Australian Wine Industry Technical Conference will be held 13-18 July 2013 at the Sydney Convention Centre and further information can be obtained by clicking here.

Events not to be missed in 2013: registration now open

Registrations are now open to two international conferences for the Australian grape and wine industry (to be held in Sydney, July 2013). Register early to gain the benefit of discounted registration fees. Click here to register for the 15th Australian Wine Industry Technical Conference (13-18 July 2013 at the Sydney Convention Centre) or click here to download the registration form for the WineHealth 2013 conference (18-21 July 2013 at the Sydney Convention Centre).

The 15th Australian Wine Industry Technical Conference is held every three years and is the premier technical conference and trade exhibition held for industry members. The program covers all aspects of the grape and wine business and provides a valuable opportunity for sharing of information and networking with industry colleagues. More than 1,000 national and international delegates are expected and will be held 13-18 July at the Sydney Convention Centre. Complementing the program is an extensive technical poster display and 44 workshops. Workshops will be held from Saturday, 13 July through to Thursday, 18 July and places will be allocated on a first-come-first-served basis. Click here for further details of workshops on offer. Poster abstracts can be submitted (here) up to 5 April – so if you are undertaking work that the industry should know about, don’t miss this opportunity. Visit the AWITC website to see full details of the event program.

WineHealth 2013 continues the series of scientific international conferences discussing the complex interaction of wine and health (which have been held previously in Italy, USA, Chile, South Africa and France over the past 17 years). In 2013, the next conference will be held in Sydney from 18-21 July at the Sydney Convention Centre and is open to anyone interested in this topic. Information on the program and speakers are on the website (http://www.winehealth.com.au).

Finalists in women’s R&D State award in grape and wine

The AWRI’s Viticulturist, Mardi Longbottom and Cape Jaffa Wines winemaker, Anna Hooper have been selected from a strong field of entrants as South Australian finalists for the 2013 RIRDC Rural Women’s Award. The award supports women with leadership potential who have the desire and commitment to make a greater contribution to their industries and communities.

Now in its 16th year, the award provides rural women with the opportunity to realise their visions for primary industries and to meet a network of equally passionate and innovative peers.

South Australian Minister for Agriculture, Regional Development and the Status of Women, Gail Gago, said the two finalists were clearly very passionate about their chosen fields.

“These two women have a passion to share their knowledge and experience with other women in their industries,” Ms Gago said. “In turn they are also very keen to meet more women from across all primary industries, to learn and develop creative ways of doing business or undertaking research.

“They understand that it takes innovative ideas and courage to put them into practice to achieve success.”

The winner will receive a $10,000 bursary provided by the Rural Industries Research and Development Corporation (RIRDC) to implement a vision for their industry as well as a one week residential Australian Institute of Company Directors course, to enhance their leadership capabilities.

The 2013 SA RIRDC Rural Woman of the Year will be announced by Minister Gago on Wednesday 6 March 2013 at the Adelaide Pavilion.

The award is jointly sponsored by PIRSA, Westpac, ABC Radio and Fairfax Agricultural Media.

The 2013 RIRDC Rural Women’s Award finalists:

Dr Mardi Longbottom is a Viticulturist at The Australian Wine Research Insitute. She grew up on a farm in Padthaway; is a grape grower, viticulturist and viticultural consultant with 21 years’ experience in vineyard management, technical viticulture research, education and extension.

Mardi has enjoyed working with women across all areas of the grape and wine sector, and is passionate about sharing her knowledge and experience to stimulate and encourage the next generation of female viticulturists.

Mardi’s goal is to showcase positive female role models who are actively engaged in a diverse range of careers in the viticulture industry; and promote viticulture as an opportunity for varied and exciting career pathways to secondary and tertiary students.

Anna Hooper is a winemaker at Cape Jaffa Wines in the Mount Benson wine region near Robe. Dedicated to science and the environment, Anna has been instrumental in developing one of the first certified biodynamic wine ranges in South Australia.

Anna’s vision is to see the Australian Wine Industry recognised as a world leader in
environmental performance made up of environmentally savvy businesses valuing and investing in long term sustainability; and deriving associated benefits from their efforts.

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 AWRI with your request.

Recent AWRI staff publications

Bindon, K., Varela, C., Kennedy, J., Holt, H., Herderich, M. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry. Food Chem. 138 (2-3): 1696-1705; 2013.

Connew, S., Riggs, I. The show must go on. Wine Viti. J. 27 (6): 70, 72; 2012.

Costello, P.J., Siebert, T.E., Solomon, M.R., Bartowsky, E.J. Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities in Oenococcus oeni and Lactobacillus plantarum. J. Appl. Microbiol. doi:10.1111/jam.12098: 1-10; 2012.

Cowey, G. AWRI workshop wraps up packaging problems. Aust. N.Z. Grapegrower Winemaker (588): 71-72; 2013.

Dry, P. Nero d’Avola. Wine Viti. J. 27 (6): p.68; 2012.

Krstic, M.P. Spray application in vineyards – still the key to successful pest and disease management. Aust. N.Z. Grapegrower Winemaker (587): 28; 2012.

Longbottom, M. Ask the AWRI: What are the benefits of nutritional analysis and how do I get the most from the results? Aust. N.Z. Grapegrower Winemaker (587): 49; 2012.

McRae, J.M., Schulkin, A., Kassara, S., Holt, H.E., Smith, P.A. Sensory properties of wine tannin fractions: Implications for in-mouth sensory properties. J. Agric. Food Chem. 61 (3): 719-727; 2013.

Scrimgeour, N., Cynkar, W., Wilkes, E. Non-invasive spectroscopic screening: a new approach to assessing damaged wines. Aust. N.Z. Grapegrower Winemaker (582): 77-78; 2012.

Simos, C.A., Coulter, A.D., Henschke, P.A., Holdstock, M.G., Cowey, G.D., Essling, M. Managing diseased fruit. In Making the best out of difficult vintages: Managing sub-optimal fruit in the winery: proceedings of an ASVO oenology seminar held on 22 November, 2011:. 4 p.; 2013.

Ugliano, M., Henshke, P.A., Waters, EJ. Fermentation and post-fermentation factors affecting odor-active sulfur compounds during wine bottle storage. Qian, M., Shellhammer T.H. (Eds) Flavor chemistry of wine and other alcoholic beverages. ACS Symposium Series, Vol. 1104 189-200; 2012.

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.

Vale Dr Bryce Rankine AM

1 March 2013 >

It is with sadness that the AWRI records the passing of Dr Bryce Rankine on 26 February 2013.

Many in the industry would know Bryce and be aware of the enormous contribution he made to wine science and the modern Australian wine industry.

After working in the oenological investigations section of the CSIRO at the Waite Agricultural Research Institute, Bryce joined the AWRI with Dr John Fornachon just after its establishment in 1955. His initial work at the AWRI was on yeasts, fermentation, ethanol production, lead content and other metals in Australian wines, treating wine with ion-exchange resins and preventing potassium bitartrate deposition in wine.

By the time Bryce left the AWRI as its Principal Research Scientist, he had published more than 250 papers in trade publications, peer reviewed papers, conference/symposium/seminar papers. He published in peer-reviewed journals such as: American Journal of Enology and Viticulture; Annales de Technologie Agricole; Australian Journal of Applied Science; Connaissance de la Vigne et du Vin; Food Technology in Australia; Mitteilungen Klosterneuburg Rebe und Wein Obstbau und Früchteverwertung; and Vitis. He was also a regular contributor to many industry journals.

During his 22-year tenure at the AWRI, Bryce was extremely active in visiting wineries and regions to extend his work to help winemakers overcome production issues, and he commenced the AWRI’s valuable ‘help desk’ service, which today services over 1,000 calls per year. He also travelled overseas presenting at conferences and bringing back to Australia information about production practices in other countries, preparing the following papers for the Council of The Australian Wine Research Institute: Observations on wine making and wine research in France, Germany, Switzerland and California (1967); and The South African wine industry – a technical appraisal (1971).

By the time that Bryce accepted the position of Head of School of Viticulture and Oenology at Roseworthy Agricultural College in 1978, he was arguably the most prominent wine scientist in Australia and also well-known internationally. In that position, he provided strong leadership and successfully fought for resources at a time when there was strong competition.

He presided over the time when the Diploma of Oenology changed to a Bachelor of Applied Science (Oen) and the greater emphasis on basic sciences that was a requirement of that change. Also the Graduate Diploma in Wine was introduced in 1980 and many Science graduates were able to enter the wine industry via this pathway.

The international reputation of the oenology program at Roseworthy was significantly enhanced during his tenure, partly due to his extensive network of wine scientists and the fact that he was an invited speaker at many overseas conferences. Also, by using his contacts at the highest levels within the wine industry, he was able to gain much local support for the program. He encouraged greater emphasis of the viticulture component of the oenology degree and the development of the degree in viticulture which had its first intake of students soon after his retirement.

Bryce, along with CSIRO’s Dr Peter May and The University of Adelaide’s Dr Bryan Coombe, donated images relevant to more than 50 years of grape and wine science to establish an online image collection available to current and future generations of industry members (managed by the AWRI).

A prolific writer, Bryce authored the following seminal texts on wine science:

  • Making good wine: first published in 1989. Revised editions were published in 1998 and 2004. A Spanish edition was also published in 1989. This text remains on the syllabus of The University of Adelaide.
  • Wines and wineries of the Barossa Valley: published in 1971.
  • Tasting and enjoying wine: first published in 1990 and reprinted in 1999.
  • Sparkling wines: co-authored with Armstrong and Linton published in 1994.
  • History of the Australian wine industry – evolution of the modern Australian wine industry: published in 1996.
  • Refrigeration for winemakers: co-authored with White and Adamson, first published in 1989 and revised in 1998.
  • Cooperage for winemakers: co-authored with Schahinger, first published in 1992 and revised in 2005.
  • SO2 analysis: In 1927, the Monier-Williams ‘aspiration’ method for SO2 analysis was published; this method was improved by Thompson and Toy in 1945 and further enhanced by Rankine in 1962 and then by Rankine and Pocock in 1970.

Through his outstanding career, Dr Bryce Rankine received the following recognitions of his contribution to science and the Australian wine industry:

  • Fellow, Royal Australian Chemical Institute (1969)
  • DSc, University of Stellenbosch (1971)
  • American Society of Enology and Viticulture Outstanding paper of the year (1971), first Australian member of the editorial panel of their Journal, Honorary Life Member (1993)
  • Fellow, Australian Institute Food Science and Technology (1971), Order of Merit (1973), President (1982-4)
  • Member of the Confrerie des Chevaliers du Tastevin of Burgundy (1973)
  • Fellow, Australian Academy of Technological Sciences and Engineering (1976)
  • Companion of Barons of the Barossa (1976)
  • Member of the Order of Australia (1986)
  • Society of Wine Educators USA Award of honour (1987)
  • Honorary Life Fellow Australian Society of Microbiology (1987)
  • Australian Society of Wine Educators Founder and Executive Director (1990-1995), Life Fellow (1995)
  • Recipient of the Hartnett Medal from the Royal Society of the Encouragement of Arts, Manufacturing and Commerce, London, for contributions to the development of the Australian wine industry
  • Recipient of the Maurice O’Shea Award (1998)
  • Centenary Medal for service to Australian society in science and technology (2001)

The funeral for Dr Bryce Rankine AM will be held on Monday, 4 March at 3.30 pm in the Chapel of Berry’s Funeral Home, 204 Magill Road, Norwood, South Australia.

Technical Review: February 2013 issue is now online

12 February 2013 >

The February 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.

To access the issue, click here.

Management strategies to assist with the recent hot weather conditions and potential for smoke taint

10 January 2013 >

The extreme hot weather conditions, which were experienced since the first week of January 2013 across many parts Australia, has led to a number of bush fire events, conditions of which could also possibly lead to increased incidence of smoke exposure in vineyards.

The presence of smoke taint in fruit is governed by a number of factors including proximity and type of fire, intensity, duration of smoke cover, prevailing wind and weather conditions etc.

The timing of smoke exposure to grapevines is also important; there is low sensitivity to smoke uptake in the growth period to flowering, low to moderate risk through to veraison, and beyond veraison through to harvest, grapevines can be highly susceptible.

Currently, it has been reported that in many of the cooler regions, vine growth stage is between bunch closure and veraison. Whilst this may be in the lower risk category at the moment, the situation may change if fire and smoke events continue.

The AWRI recommends grapegrowers and winemakers follow the below testing regime to ensure grapes are free from smoke taint and remain fit for purpose:

  • If your region has experienced a smoke event, wait until ripening has proceeded beyond veraison before testing for smoke taint.
  • There is considerable variation across a vineyard, so follow a sampling regime that takes into account topographical features of the vineyard and follow the same sampling regime when carrying out repeated sampling.
  • Small lot fermentation is highly recommended in assessing potential to produce smoke taint in wine. The AWRI has developed a basic fermentation protocol which is available on the AWRI website.
  • Analytical support is available and this is also summarised on the AWRI website (click here for analysis FAQ)

More detailed information is available via the following link

https://www.awri.com.au/information_services/current-topics/smoke-taint/

Most grapegrowing regions recorded spring rainfall well below average; it is a timely reminder to ensure that water status is maintained.

The effect of extreme heat on grapevines depends on the timing of the heat event relative to the grapevine growth stage. Flowers are highly susceptible and poor fruitset may occur from a heatwave during flowering. After veraison (as grapes soften) grapes become more prone to shrivel or sunburn. Dark coloured grapes directly exposed to the sun may get much hotter (up to 15°C) than the surrounding air temperature.

Irrigation management is critical before, during and after a heat event. Ideally, water should be applied during the season to establish a canopy that can protect bunches from direct exposure. Before the heat arrives, aim to fill the rootzone to field capacity if possible to enable the cooling that occurs when leaves transpire. Postpone any canopy manipulation 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 events during heatwaves can result in the canopy rolling and over-exposing the fruit. Look to implement management strategies which can reduce the likelihood of this occurring using foliage wires, etc. After the heatwave, irrigate to replace lost soil moisture and decrease soil temperature. Monitor for pests and disease that may exploit damaged berries.

More detailed information can be found in the GWRDC Innovators Network factsheet: Managing grapevines during heatwaves: http://www.gwrdc.com.au/wp-content/uploads/2012/09/2012-01-FS-Managing-Grapevines-Heatwaves.pdf.

Further assistance

Should you require further assistance, please call the AWRI’s Viticulture, Winemaking and Extension Services team on 08 8313 6600 or contact the AWRI by email.

eNews – January 2013

7 January 2013 >

Above average bushfire potential this Summer: be prepared
Slow or stuck ferment? Easy steps to take
Restrictions on diuron use in vineyards
Is there Brett in your winery? Get the AWRI on the case
App appeals for smart agrochemical searching
Assisting consumers’ choice of Chardonnay
GWRDC and AWRI agree to develop a new Investment Agreement
AWRI providing quality assurance for Wine Australia
OIV’s good fining practice for allergens
Events not to be missed in 2013
ASVO Fellowship honours Peter Dry
Recent literature

Above average bushfire potential this Summer: be prepared

The Bureau of Meteorology has predicted above average chances the summer 2012/2013 maximum temperature will exceed the long-term median maximum temperature over far northern Australia, southern and western WA, southern SA, southern NSW, Victoria and Tasmania (Anon 2012a). The abundant grass growth from the high amount of rain from two strong La Niña events seen in the past two years means vast parts of Australia face above-average bushfire potential this bushfire season (Anon 2012b).

Given the effect of bushfires on winegrowing regions, it would be prudent to start thinking about what you would need to do if your vineyard becomes covered with smoke.

One of the biggest concerns regarding smoke in the vineyard is “will my grapes and wine be affected by smoke taint?” Of course, testing grape samples for smoke-taint marker compounds is a good place to start and the AWRI has recently developed volatile phenol and phenol glycoside analyses to do this.

Analyses of volatile phenols and phenol glycosides conducted at the AWRI on non-smoke-affected grapes and wines have greatly improved our ability to determine whether grapes have been exposed to smoke. The results of the volatile phenol analysis on grapes suspected of smoke exposure, combined with knowledge of typical ‘background’ levels, can help winemakers conduct a risk assessment of the potential for producing a smoke-tainted wine. However, whilst low and high levels of volatile phenols and their precursors are relatively easy to interpret (i.e. not smoke-affected and smoke-affected, respectively), it is more difficult to interpret what effect ‘intermediate’ levels of these compounds will have on the sensory profile of a finished wine.

Mini fermentations

 

Given the lack of data available to determine the correlation between the levels of smoke-taint ‘marker’ compounds and the intensity of smoke taint aroma and flavour, the AWRI recommends that laboratory-scale, or ‘mini ferments’ be performed in an attempt to better understand the sensory impact of smoke-exposed grapes on the final wine. Analysis of the wine produced from these ‘mini ferments’ can also be performed in order to link sensory observations with smoke compound measurements.

The AWRI has developed a basic fermentation protocol which is available on the AWRI website. Winemakers can use this method, followed by sensory assessment of the wine produced, to gauge the potential risk of any smoke taint that might arise from use of grapes that have been exposed to smoke. Whilst the method is not overly complicated, some care must be taken when following the method, as the wine produced needs to be subjected to a sensory assessment. Consequently, some additions might need to be made during the process, so it would be beneficial to review the method before vintage to become familiar with the procedure and the solutions that might be required for making additions. It is worthwhile obtaining some fermentation vessels so they are close at hand if they become necessary. Vessels such as Décor 3L plastic containers (or similar) are ideal and are available from most supermarkets. Other materials, such as yeast, PMS, DAP, tartaric acid, pectic enzyme and copper are usually readily available during vintage.

Note that when assessing the wine produced from the ‘mini ferment’, it is best that more than one person assess the wine, as sensitivity to smoke-taint characters varies greatly from person to person. In addition, the wine should be assessed carefully, as a high level of fermentation esters might make it more difficult to identify any smoke-taint characters that might be present.

Any queries?

The AWRI’s winemaking and viticulture specialists are available to help Australian wine and grape producers: call 08 8313 6600 or email winemakingservices@awri.com.au.

References:
Anon (2012a) National seasonal temperature outlook: probabilities for Summer 2012/2013. Australian Government Bureau of Meteorology.

Anon (2012b) Grass will again pose the biggest fire risk this Summer. Bushfire CRC.
[http://www.bushfirecrc.com/news/news-item/grass-will-again-pose-biggest-fire-risk-summer]

Slow or stuck ferment? Easy steps to take

A slow or stuck ferment is a challenge a winemaker will face at some stage of their career. The AWRI’s Winemaking Services team has had 650 queries over the last 15 years regarding ways to restart a stuck ferment, with queries generally doubling during years when we experience heatwaves during harvest. Here are easy steps for a winemaker to take to get that fermentation going.

How do you know your ferment is slowing down or stuck? The best way is to monitor the fermentation twice daily for Baume or Brix, and temperature, and to plot this as a fermentation curve (a graph template is available for Australian winemaker use via password on the AWRI website). These measurements will identify when ferments begin to slow down, and before it has stopped, so that proactive action can be taken. The fermentation curves can also be used to establish if temperatures are becoming too cool or too warm for the ferment.

If the ferment is slowing down:

    1. Try warming the ferment up if too cold, or cooling down if it’s getting hot. Yeast like the temperature to be kept relatively stable and, in general, do not function well at temperatures >32°C for reds or <15°C for whites.
    2. If a natural ferment is slowing down, or a difficult ferment is suspected, then it is best to use an inoculated yeast.
    3. If the yeast are not that active, or are settling to the bottom of the tank, try some agitation during the initial stage of the ferment; check for budding and/or viability by vital (e.g. methylene blue) staining.
    4. Aerating once fermentation has started can also help the yeast build strong cell walls for ethanol tolerance to prevent the ferment becoming stuck; there is no risk of oxidising the wine while yeast are active. Aeration is a powerful fermentation stimulant when used correctly.
    5. If the ferment is slow from the outset, make sure the ferment isn’t slowing due to any fermentation inhibitors including:
      • high sulfite concentrations in the must;
      • high volatile acidity from native microorganism growth/check for high bacteria count;
      • high Baume/Brix content. Some yeast are not tolerant to excessive sugar levels. Correspondingly some yeast don’t cope well in ethanol concentrations >15%;
      • agrochemical residues. Grapes harvested within withholding periods can contain some metals, sulfur or other compounds that can stress the fermentation yeast;
      • chlorine from water used during yeast hydration; and
      • very low pH (typically early harvest whites); some yeast cannot tolerate pH of 3.0 or less, especially when sulfite is present.

For some inhibitors such as high sulfite, a sacrificial yeast addition, or inoculation at twice the usual inoculum can be successful. Ensure the yeast have been strongly aerated to ensure aldehyde production which binds the excessive sulfite.

  • If the ferment is slow, or starting to produce sulfides, then nutrients might be an issue; particularly in highly clarified juice, or wines with some native microorganism growth. Measure the yeast assimilable nitrogen (YAN) level and make an addition if in the early stages of fermentation. If DAP doesn’t prevent sulfides, other nutrients such as vitamins or complex nutrients (e.g. inactive yeast products) can be tried. If sulfides persist, it might be coming from agrochemicals such as elemental sulfur.
  • Addition of yeast hulls, fresh yeast lees from a recently finished ferment, or addition to an active fermentation can help a struggling ferment go through to dryness.
  • Re-inoculate a slow ferment using strong fermenting and alcohol tolerant yeast.
  • If the re-inoculation is not successful then try the re-inoculation using a culture or scale-up (step-wise acclimatisation) restart procedure (available on the AWRI website).
  • If all else fails, call the AWRI’s Winemaking Services help desk (08 8313 6600).

 

Restrictions on diuron use in vineyards

After a major review of diuron by the APVMA, this herbicide is no longer registered for use in a large range of crops including grapes. The decision is based on toxicological and environmental findings obtained in the review. The implication for grape growers is that until 28 November 2013, the diuron products listed in the 2012/2013 Agrochemicals registered for use in Australian viticulture (aka ‘the Dog Book’) are permitted under APVMA permit 13874 to be used in accordance with the label instructions so long as they meet the permit conditions. After this date, diuron will no longer be permitted for use in viticulture. More information about the conditions outlined in the permit, are available in the AWRI’s agrochemical update issued in December 2012.

Is there Brett in your winery? Get the AWRI on the case

In most wineries there is a constant background presence of Brettanomyces yeasts. Avoiding wine spoilage requires ongoing sanitation procedures, appropriate wine storage conditions and monitoring regimes. The AWRI provides a service to detect the presence of Brett in wine and in your winery.

Brett spoilage typically occurs in red wine stored in barrel, and can be a very slow process. Crucial to product quality is monitoring for the presence of Brett in wine as well as implementing changes in processes to manage/reduce its presence and spread before it becomes a major problem. The AWRI is offering a Brett service which encompasses the detection of ‘Bretty’ compounds in wine, as well as for the presence of live Brett strains in your wines. As an extended service, the AWRI can also determine if the live strains are likely to be sulfite resistant, and can conduct an audit to detect the presence or absence of Brett throughout your winery.

Please contact Dr Tina Tran for further information.

App appeals for smart agrochemical searching

The ‘Agrochemicals registered for use in Australian viticulture’ booklet (aka the ‘Dog Book’) and online database have been supporting grape and wine producers in the management of pests and diseases for many years. In November, the AWRI launched the ‘AWRI Agrochemical Search’ app designed to work on Apple’s iOS platforms and Android. Now the Dog Book is easily searchable via your smart phone or tablet.

Some key features of the app include:

  • A full list of pests and diseases (some of which are not available in the printed ‘Dog Book’); and
  • Notifications to your device for new data updates.

Once the app is installed on your smart phone or tablet, you can access the agrochemical database offline (i.e. internet connection is not required; any updates are automatically made to your smart phone or tablet when internet connection is re-established).

The app is free and is available for download in iTunes or Google Play. For further information, please contact the AWRI by email or by telephone: 08 8313 6600.

Assisting consumers’ choice of Chardonnay

Following the success of the PinotG Style Spectrum and many approaches from a broad sector of the Australian wine industry, the AWRI is seeking partners to develop a similar labelling device for Chardonnay wines. Planning for the program is well underway, with the deadline for companies to nominate their participation being 28 March 2013, with the final decision to proceed depending on the level of industry commitment at that date. It is envisaged that the analysis and labelling device will be available from vintage 2014.

The PinotG Style Spectrum uses advanced analytical fingerprinting techniques to classify Pinot Gris and Pinot Grigio wines on a linear scale between the anchor words ‘crisp’ and ‘luscious’ (for further information see the AWRI website and the PinotG website). While classification is done using spectral fingerprinting, the underlying scale was developed through extensive sensory assessment of a broad range of Australian and international Pinot G wines by industry and AWRI panels.

For Chardonnay, different anchor words will be developed in consultation with an industry working group and a consumer tasting panel, but the implementation will be the same and will leverage on the experience gained in developing the PinotG Style Spectrum. This will involve development of a labelling device featuring a simple scale which allows the consumer to identify quickly where in the Chardonnay Style Spectrum the wine sits, allowing them to make an informed purchase decision.
For more information and to receive the expression of interest document please contact Eric Wilkes.

GWRDC and AWRI agree to develop a new Investment Agreement

The GWRDC invests in the AWRI through an Investment Agreement linked to the Seven Year Research, Development and Extension Plan. In 2012, the GWRDC commissioned an evaluation of the Investment Agreement. The AWRI submission to the Review Committee, Independent economic assessment, stakeholder input and the review report, are available at the AWRI’s website. The review findings led to the announcement of a new Investment Agreement between GWRDC and AWRI, which will be developed over the coming months and take effect from 1 July 2013.

AWRI providing quality assurance for Wine Australia

With heightened concerns around agrochemical residues around the world, Wine Australia is keen to ensure that Australian wines are consistent with international best practice and compliant with all international regulatory requirements. Following the introduction of a new system of auditing wineries and exporters, Wine Australia has chosen AWRI Commercial Services to provide high quality analysis for a range of agrochemical residues and other trace analytes. The AWRI Commercial Services is able to provide a large simultaneous screen of more than 50 major registered agrochemicals at levels at or below the lowest maximum residue limit (MRL) of any export destination.

AWRI Commercial Services will be working with Wine Australia to ensure the quality of Australian wines remains high and meet stringent regulatory requirements for all overseas markets.

In confirming the contract, Steve Guy from Wine Australia said, “We engaged the AWRI not only because they are capable of performing the services we require but also because they are responsive, flexible and eager to exceed expectations.”

OIV’s good fining practice for allergens

Are you confident that the winemaking process you use to fine your wines removes all potential proteins from a food allergen from your wine?The OIV has recently published a working document for winemakers on its website called Good fining practice guidelines for wine to be applied after the use of proteinaceous [allergenic] wine fining agents [casein and egg white].

This working document was developed by the OIV Taskforce on Allergens to supplement and support the OIV-developed criteria for the methods of quantification of potentially allergenic residues of fining agent proteins in wine (OIV-MA-AS315-23) which the European Union refers and defers to in its documentation on allergens and allergens labeling.

This working document summarises detailed information and arguments regarding:

  1. the definition of good manufacturing / fining practices for wines;
  2. criteria for methods of analysis available; and
  3. 3. background of scientific evidence.

Some food allergen-derived fining agents are used in winemaking, however, the use of a food allergen-derived fining agent would only pose a risk to allergic consumers if protein from the food allergen is left behind in the wine at the end of the winemaking process. It is understood that under normal conditions of use, fining agents are added at the lowest level required to achieve the purpose of clarifying the wine, and that a filtration process is normally used at the end to separate the fining agents from the clarified wine. Also, when these kinds of best practices are followed, no detectable protein from the food allergen should be left behind in the wine. However, where best practices are not followed, such as where larger amounts of fining agents are used, or less rigorous methods are used at the end to separate the fining agent from the wine, then protein from the food allergen could be present in the wine and labeling could be required. Winemakers will have to be aware of the winemaking process that they are using to fine their wines and whether or not this process can result in protein from a food allergen being present in a wine.

Events not to be missed in 2013

Registrations to two international conferences for the Australian grape and wine industry (to be held in Sydney, July 2013) will open next month. Register early to gain the benefit of discounted registration fees.

The 15th Australian Wine Industry Technical Conference is held every three years and is the premier technical conference and trade exhibition held for industry members. The program covers all aspects of the grape and wine business and provides a valuable opportunity for sharing of information and networking with industry colleagues. More than 1,000 national and international delegates are expected and will be held 13-18 July at the Sydney Convention Centre. See the website for further information (www.awitc.com.au).

WineHealth 2013 continues the series of scientific international conferences discussing the complex interaction of wine and health (which have been held previously in Italy, USA, Chile, South Africa and France over the past 17 years). In 2013, the next conference will be held in Sydney from 18-21 July at the Sydney Convention Centre and is open to anyone interested in this topic. Information on the program and speakers are on the website (www.winehealth.com.au).

ASVO Fellowship honours Peter Dry

Dr Peter Dry, AWRI’s Viticulture Consultant, was inducted as a Fellow of the Australian Society of Viticulture and Oenology at a gala dinner in Adelaide on 21 November. President of the Society, Dr Paul Petrie, said that Peter was selected for this honour because of his long-term contribution to the Society, particularly as editor of Viticulture Volumes 1 and 2 and as associate editor of the Australian Journal of Grape and Wine Research, and also for his service to the grape and wine industry through education, research and extension for more than 40 years. Peter becomes the sixth Fellow in the history of the Society and joins former AWRI staff members Dr Terry Lee and Dr Pat Williams.

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 AWRI with your request.

Recent AWRI staff publications

Borneman, A.R., Pretorius, I.S., Chambers, P.J. Comparative genomics: a revolutionary tool for wine yeast strain development. Current Opinion in Biotechnology http://dx.doi.org/10.1016/j.copbio.2012.08.006: 1-8; 2012.

Cozzolino, D., Cynkar, W., Shah, N. Varietal differentiation of grape juice based on the analysis of near- and mid-infrared spectral data. Food Analytical Methods 5 (3) : 381–387; 2012.

Dry, P. Garganega. Wine & Viticulture Journal 27 (5): p. 64; 2012.

Essling, M. Top 10 tips for effective spraying. Australian & New Zealand grapegrower & winemaker (584): p. 57; 2012.

Fudge, A.L., Schiettecatte, M., Ristic, R., Hayasaka, Y., Wilkinson, K.L. Amelioration of smoke taint in wine by treatment with commercial fining agents. Australian Journal of Grape and Wine Research 18 (3): 302-307; 2012.

Johnson, D. 2012 AWRI annual report. Australian & New Zealand grapegrower & winemaker (586): 84-87; 2012.

Krstic, M. Ask the AWRI: Timing of harvest is the key decision for winemakers. Australian & New Zealand grapegrower & winemaker (585): 38-39; 2012.

Hayasaka, Y., Parker, M., Baldock, G.A., Pardon, K., Black, C.A., Jeffery, D.W., Herderich, M. Assessing the impact of smoke exposure in grapes: development and validation of a HPLC-MS/MS method for the quantitative analysis of smoke-derived phenolic glycosides in grapes and wine. J. Agric. Food Chem. DOI: 10.1021/jf305025j: 1-33: 2012.

Scrimgeour, N., Wilkes, E. WineCloud provides future direction for winemakers. Australian & New Zealand grapegrower & winemaker (585): 65-69; 2012.

Roget, W. Benchmarking a continuous tartrate stabilisation system. Australian & New Zealand grapegrower & winemaker (585): p. 106; 2012.

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.

Agrochemical update December 2012

10 December 2012 >

All changes to the AWRI publication ‘Agrochemicals registered for use in Australian viticulture’ (aka ‘Dog Book’) are shown on the electronic version available from the AWRI website. Amendments are highlighted by a red asterix (*). Additionally, the AWRI Agrochemical Search app – which is updated automatically and can be used on smart phones and tablets – is free to download from iTunes or Google Play. Further information including links to the App Stores is available at the AWRI website (https://www.awri.com.au/industry_support/viticulture/agrochemicals/app/).

Recent changes:

DIURON HERBICIDE

Diuron is no longer registered for use in viticulture.

Until 28 November 2013, growers with the diuron products1 listed in the 2012/13 Dogbook are permitted under APVMA permit 13874 to use their stocks in accordance with the label instructions so long as they meet the permit conditions outlined below.

Permit 13874 conditions

PROHIBITED USES

The existing label may include instructions for use in situations listed below. The use of diuron is no longer approved for these situations and the following restraints apply:

  • DO NOT USE around agricultural buildings
  • DO NOT USE on right-of-way areas
  • DO NOT USE on driveways, paths, lanes, drains, ditches, fence lines, car parks, tennis courts
  • DO NOT USE in non-crop areas

DIRECTIONS FOR USE

These directions for use must be used in conjunction with existing label directions and the restraint statements. Where the instructions below are inconsistent with the label instructions, the instructions below must be followed.

Restraints:

  • DO NOT apply more than 1.8 kilograms of diuron active per hectare in any 12 month period
  • DO NOT apply by air
  • DO NOT use in water-logged areas
  • DO NOT apply if greater than 50 mm rain fall is expected within three days of application
  • DO NOT irrigate within three days of application
  • DO NOT apply to fields where the slope exceeds 3%
  • DO NOT replant treated areas within two years of application of diuron except when otherwise stated on label
  • DO NOT apply within 20 m of a down slope water body, unless a minimum 5 m wide effective vegetated treatment area (EVTA) between the edge of the down slope water body and any points where low flow runoff exits the inter-row furrows of the crop
  • DO NOT apply when there is non-target terrestrial vegetation within 130 m downwind from the application area
  • Apply as a COARSE spray only
  • DO NOT spot spray greater than 5% of total farm area

1 Diurex WG, Diuron 500, Diuron 900 DF, Diuron 900 WDG, Diuron 900 WG, Diuron Flowable, Striker 500 SC, Zee-Uron 900 WG.

For further information contact the AWRI on 08 8313 6600 or email viticulture@awri.com.au.
This information is provided to inform the Australian grape and wine sector of agrochemical information, and should not be interpreted as an endorsement.

Technical Review: December 2012 issue is now available online

3 December 2012 >

The December 2012 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.

To access the issue, click here.