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.
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:
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.
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
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]
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:
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.
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.
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.
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:
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.
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.
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.
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.”
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:
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.
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).
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.
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.
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.
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:
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:
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.
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.
More and more users of the AWRI’s agrochemical online database (‘Dog Book’) are accessing the information using their smart phones and tablets. To make the information much easier to use on mobile devices, the AWRI has developed an agrochemical search app for iOS and Android.
The app is a must for Australian grapegrowers and winemakers exporting wine. It enables fast identification of the preferred agrochemical for use in the production of grapes for export wine, and any restrictions on their use. The app:
Download the AWRI agrochemical app for free from iTunes or Google Play today and help avoid the bite of agrochemical residues whilst staying on the move.
For further information, please contact the AWRI by email (viticulture@awri.com.au) or by telephone: 08 8313 6600.
Some float, some sink and some can cause a real stink
Growing grapes and greenhouse gas
A sparkling event not to be missed
You can teach an old dog new tricks!
Hunter node kick-starts local projects and trials
Prickly production of Pinot uncovered
AWRI commercial labs continue quality certification
AWRI webinars deliver beyond expectations
Smart way to access the AWRI website
what the deposit consists of is the first step in remediating the problem. What is the first thing to do if you have a wine deposit? There are two things essentially: try and identify it yourself or send it to the AWRI’s Winemaking and Extension Services team to identify. In the past 12 months, the AWRI has identified 77 deposits isolated from wine, ranging from crystalline deposits due to inadequate cold stabilisation or from excessive calcium levels in wine, to the odd and not so common deposits such as quercetin dihydrate, grapeseed oil and filtration media. In most instances, hazes and deposits can be simply identified if you have a microscope and possibly a little help from the wine instabilities section of the AWRI website, or alternatively call the AWRI’s Winemaking and Extension Services team on 08 8313 6600 for assistance.
Australian grapegrowers are a step closer to knowing exactly how much greenhouse gas is generated from growing grapes.
The AWRI’s viticulture team has been busy preparing vineyard trials to measure greenhouse gas emissions from five winegrape growing regions. Static chambers have been installed in vineyards at McLaren Vale, Eden Valley, Margaret River, Mildura and the Hunter Valley to catch nitrous oxide (N2O) (Figure 1). These chambers will be monitored throughout the season to give an indication of typical N2O emissions from the regions and how different vineyard floor management systems might affect the emissions.
Soil sampling at the trial sites is also underway. Soil carbon levels are being monitored in order to better understand the relationship between soil carbon and N2O emissions. Preliminary results will be presented in each of the regions in 2013. For further information contact Dr Mardi Longbottom.
Figure 1. Static chambers for the collection of nitrous oxide from undervine straw mulch (pink arrows), bare undervine (yellow arrows) and midrow (orange arrows) areas in an Eden Valley vineyard.
Whilst Prosecco and Moscato are currently de rigeour, Australia is the 7th largest market for French Champagne – want to know why? Responding to strong demand, the AWRI is holding a special masterclass tasting of ‘Sparkling wines of the world’. An essential event for those who want to improve their technical understanding of market leaders in the sparkling wine category. The masterclass will be repeated on two days, with Day 1 already fully subscribed. Some places still remain for Day 2 (Friday, 30 November) and registration can be made on-line.
Eighty wines have been specially chosen to explore the world of sparkling wines. Wines presented will include those from Champagne and other French regions, Cava from Spain, Prosecco from Italy, sparkling wine from Australia and other new world producers, and many more.
Renowned experts, Tony Jordan and Tyson Stelzer, will guide participants through the wide range of styles, from méthode ancestrale, méthode champenoise to more modern styles, production methods, vintage versus non vintage cuvées, rosé styles, and ranges of sweetness. The tasting will include the well known benchmarks, but also examples of wines from the lesser known appellations and sparkling regions from around the world that are not normally accessible in Australia.
This will be a unique session brought to you from the team that stages the AWRI’s Advanced Wine Assessment Course (AWAC).
To register on-line, click here.. For further information contact Con Simos or Francesca Blefari or telephone 08 8313 6600.
Affectionately known as ‘the dog book’, the AWRI’s Agrochemicals registered for the use in Australian viticulture is soon to become available as an app for smart phones. With all the information from the ‘dog book’ recommendations at your fingertips, choosing chemical control options and managing export market MRLs is set to become even easier. This service will be freely available to Australia’s grape growers and winemakers and is expected to be rolled out this month. For further information, contact Marcel Essling.
With the establishment of the AWRI’s fourth regional node in the Hunter Valley, a number of exciting projects and trials will be up and running in the region just in time for vintage 2013.
With the support of both the Hunter Valley Wine Industry Association and the NSW Wine Industry Association, the AWRI’s Hunter Valley node, headed by Samantha Connew, is the fourth of the AWRI’s regional Nodes to be established and the second in regional NSW. A network of regional nodes is a key part of the AWRI’s strategy to engage with grape and wine producers on a regional level and on an ongoing basis.
The primary aim of the nodes is to work hands-on with local producers on projects which address regional priorities; to facilitate the adoption of new technology and methods by producers in those regions; and to act as a conduit through which grape and wine producers can more readily obtain greater value from their previous investments in research, development and extension at the AWRI, by accessing knowledge generated and expertise available.
An experienced winemaker, Sam was the Senior Winemaker at Wirra Wirra Vineyards for ten years before moving to Tower Estate in the Hunter Valley at the beginning of 2010. The initial projects to be managed by Sam in the Hunter include:
The AWRI Hunter Valley node is based at Keith Tulloch Wines in Pokolbin and Sam Connew can be contacted on email or by telephone on 02 6574 7309.
Pinot producers in South-Eastern Australia attended masterclass sessions in Tasmania and Victoria in October 2012. Organised by the AWRI’s Victorian and Tasmanian nodes, the sessions provided insights into the viticultural and oenological findings from work funded by a $1.8M AusIndustry Industry Cooperative Innovation Program grant to improve vineyard management and winemaking techniques for the Tasmanian and cool-climate wine industry – with a particular focus on Pinot Noir and sparkling wines.
Along with presentation of the research findings, benchmark Pinot Noir tastings were also held (with Pinot Noir benchmark wines from Tasmania, Victoria, New Zealand, Oregon and Burgundy). The sessions were presented by Dr Richard Smart (Smart Viticulture), Dr Andrew Pirie (Apogee), Drs Fiona Kerslake, Jo Jones and Ruben Wells (Tasmanian Institute of Agriculture), Angela Sparrow (Tasmanian Institute of Agriculture) and Dr Bob Dambergs (The Australian Wine Research Institute).
The sessions were held in Tasmania (Campbelltown) on 8 October, Yarra Valley (Yering Station) 10 October and Mornington Peninsula (Elgee Park) 11 October and invited Pinot Noir producers from all across South Eastern Australia. Just over 40 people attended each session: 127 in total across all three workshops. Feedback from the workshops has been very positive with particular comments surrounding the expertise in the room and the linking of research results with an actual tasting and explanation of what was in the glass. Some presentations from the sessions are available for viewing from the AWRI website. For further information, contact Mark Krstic.
Customers of the AWRI’s Commercial Services laboratories can maintain their confidence of the quality of services offered by the AWRI. In October, the laboratories underwent another two-day NATA* re-assessment audit and passed with flying colours. Despite all the scrutiny from the auditors, and the absences (and additions of new) staff, the AWRI commercial laboratories once again passed the requirements for technical competence.
Maintaining the high standards required by NATA is a large part of the AWRI’s commercial day to day operations in order to remain a competitive commercial laboratory. With the committment of all staff this ongoing quality assurance benefits AWRI’s customers.
*National Association of Testing Authorities, Autralia (www.nata.asn.au). NATA is the authority that provides independent assurance of technical competence through a proven network of best practice industry experts for customers who require confidence in the delivery of their products and services. NATA provides assessment, accreditation and training services to laboratories and technical facilities throughout Australia and internationally.
With comments from participants such as “it was above and beyond what I was expecting….”, the AWRI’s 2012 webinar program kicked off on 21 August. Over 200 participants have attended this weekly event and registration is free. A webinar is a cost effective way for the AWRI to share its research outputs and knowledge with Australian grape and wine producers, and three webinars are scheduled to be held in November.
An evaluation survey is conducted after each session and comments from the participants include:
The feedback also indicates that participants attend a webinar to build on their existing knowledge base and to find out the latest research on the topic. It’s not too late to register with three sessions scheduled in November: Making better wine for health (Creina Stockley, AWRI); Winemaking at low pH: avoiding stuck fermentations in whites and sparkling wines (Simon Schmidt, AWRI); Trends and challenges facing wine grapegrowers (Lawrie Standford WGGA).
If you have, you are part of a growing number of mobile phone users accessing the AWRI website – in fact the number of smart phone users accessing the website has increased by 150% in the last year. In October, the AWRI launched a smart phone-friendly version of the AWRI website. Next time you visit http://www.awri.com.au using your smart phone, you will be automatcially redirected to the mobile version of the site.
Feedback on the AWRI website is welcomed (non-mobile and mobile versions). Please contact Linda Bevin via email or telephone (08) 8313 6600.
The AWRI Commercial Services was proud to sponsor the Trophy for the Best Riesling in Show at the recently-held Royal Adelaide Wine Show. Congratulations to Patrick Of Coonawarra for receiving the Trophy for their 2006 Patrick of Coonawarra Aged Riesling. Group Manager – Commercial Services, Dr Eric Wilkes, was on hand to award the Trophy.
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. A list of recent AWRI publications follows.
Recent AWRI staff publications
Black, C., Francis, L., Henschke, P., Capone, D., Anderson, S., Day, M., Holt, H., Pearson, W., Herderich, M., Johnson, D. Aged Riesling and the development of TDN. Wine Viti. J. 27 (5): 20-22, 24-26; 2012.
Coulter, A. Malolactic fermentation issues explored. Aust. N.Z. Grapegrower Winemaker (584): p. 86; 2012.
Essling, M. Strobilurin resistance to powdery mildew in a vineyard. Aust. N.Z. Grapegrower Winemaker (583): p. 46; 2012.
Gazzola , D., Van Sluyter, S.C., Curioni, A., Waters, E.J., Marangon, M. Roles of proteins, polysaccharides, and phenolics in haze formation in white wine via reconstitution experiments. J. Agric. Food Chem. DOI: 10.1021/jf302916n: 1-8; 2012.
Krstic, M. Smoke taint symposium unveils some exciting new developments. . N.Z. Grapegrower Winemaker (583): p. 40; 2012.
McRae, J.M., Dambergs, R.G., Kassara, S., Parker, M., Jeffery, D.W., Herderich, M.J., Smith, P.A. Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age. J. Agric. Food Chem. 60 (40): 10093–10102; 2012.
Scrimgeour, N., Cynkar, W., Wilkes, E. Non-invasive spectroscopic screening: a new approach to assessing damaged wines – Part 2. Aust. N.Z. Grapegrower Winemaker (583): 70, 72-73; 2012.
Stockley, C.S., Varela, C., Coulter, A., Dry, P.R., Francis, I.L., Muhlack, R., Pretorius, I.S. Controlling the highs and the lows of alcohol in wine. Peeters, A.S. Wine: Types, production and health. Nova Science Publishers, Hauppauge, N.Y. 281-299; 2012.
Williamson, P.O., Robichaud, J., Francis, I.L. Comparison of Chinese and Australian consumers’ liking responses for red wines. Aust. J. Grape Wine Res. 18 (3): 256-267; 2012.
The material contained in this publication is comment of a general nature only and is not and nor is it intended to be advice on any specific technical or professional matter. In that the effectiveness or accuracy of any technical or professional advice depends upon the particular circumstances of each case, neither the AWRI nor any individual author accepts any responsibility whatsoever for any acts or omissions resulting from reliance upon the content of any articles. Before acting on the basis of any material contained in this publication, we recommend that you consult appropriate technical/professional advisers.
Technical Review celebrates its 200th issue.
The October 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.
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 (*).
New active combination
TEBUCONAZOLE and AZOXYSTROBIN
APVMA 66541
Custodia has been granted registration by the Australian Pesticides and Veterinary Medicines Authority (APVMA) for control of Powdery Mildew in grapevines.
Custodia is a Farmoz Pty Ltd product. It contains the active constituent’s tebuconazole and azoxystrobin which are Group 3 and Group 11 fungicides. Custodia should be used as a protectant treatment only.
Restriction on use for export grapes: Use no later than 80 % capfall.
Resistance management strategy: DO NOT apply more than two consecutive sprays of Custodia. DO NOT apply more than two sprays of Custodia per season. DO NOT use Custodia curatively.
New products
FLUAZINAM
APVMA 65082
Emblem is registered for use against Phomopsis Cane and Leaf Spot by the APVMA. This Cropcare Australasia Pty Ltd product is a Group 29 fungicide with fluazinam as active constituent.
Restriction on use for export grapes: Dormancy spray only.
This information is provided to inform the Australian grape and wine sector of agrochemical information, and should not be interpreted as an endorsement.
