The Australian Wine Research Institute

The Australian Wine Research Institute Blog

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.

Download the new AWRI Agrochemical Search app now

28 November 2012 >


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:

  • enables you to select the target and the growth stage of your vines;
  • lists active constituents based on recommended withholding period for export grapes; and
  • lists chemical products available.

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.

eNews – November 2012

5 November 2012 >

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

Best Riesling in Show

Recent literature

Some float, some sink and some can cause a real stink

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.

Growing grapes and greenhouse gas

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.

A sparkling event not to be missed

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.

You can teach an old dog new tricks!

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.

Hunter node kick-starts local projects and trials

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:

  • Semillon phenolics and soil types: building on the knowledge base of the AWRI with regard to white phenolics, this project will determine whether there are any links between the phenolics of Semillon and the three major soil types in the Hunter region.
  • Rapid yeast assimilable nitrogen (YAN) measurement: this project will use mid infrared spectroscopy to rapidly predict compositional attributes in juices and ferments and allow winemakers to employ appropriate fermentation management strategies.
  • Tannin and colour profiling: targeted trials will be established to assess the levels of tannins, phenolics and colour in a number of blocks of single vineyard Shiraz through the maturation process.
  • Fermentation simulator: Hunter winemakers will be trialing a tool which allows the prediction of fermentation trajectory, reduces monitoring requirements and can also predict refrigeration requirements.

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.

Prickly production of Pinot uncovered

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.

AWRI commercial labs continue quality certification

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.

AWRI webinars deliver beyond expectations

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:

  • “Great webinar, with useful hints and data.”
  • “Excellent overall. Delivered exactly what we were hoping.”
  • “It was above and beyond what I was expecting….”

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).

Smart way to access the AWRI website

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.

 


 

 

Best Riesling in Show

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.

 

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. A list of recent AWRI publications follows.

  • To order AWRI staff publications and articles from Technical Review please contact the Library
  • Articles and books on specific topics can be searched for and ordered via the Library Catalogue
  • To request a Literature search on a specific topic contact the Library via email or telephone (08) 8313 6600.

Recent AWRI staff publications

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.

Disclaimer

The material contained in this publication is comment of a general nature only and is not and nor is it intended to be advice on any specific technical or professional matter. In that the effectiveness or accuracy of any technical or professional advice depends upon the particular circumstances of each case, neither the AWRI nor any individual author accepts any responsibility whatsoever for any acts or omissions resulting from reliance upon the content of any articles. Before acting on the basis of any material contained in this publication, we recommend that you consult appropriate technical/professional advisers.

Technical Review: October 2012 issue now available online

4 October 2012 >

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.

Agrochemical update September 2012

20 September 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 (*).

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.

eNews – September 2012

3 September 2012 >

The quercetin question for young reds?

Preventing powdery mildew – new option

Wine diversity and complexity through developed yeasts

Good Manufacturing Practice code updated

Benchmarking vineyard greenhouse gas

Portal to unlock grape phenolic potential

Consumer communication tool for Chardonnay?

Attend an AWRI seminar without leaving your office!

Conference explores wine and health relationships

Simple steps: order articles featured in Technical Review

Viticulture book wins international prize

Recent literature

The quercetin question for young reds?

The AWRI’s Winemaking Services team has received recently many samples of red wine bottled early, or bottled within four months of harvest showing quercetin deposits. The deposit is also appearing in a few 2009 red wines. If you have never encountered quercetin deposits before, it could be quite a shock as they appear almost as clumps of yellow-green mould-like material in the bottom of your bottle or wine glass.

Quercetin dihydrate is one of the flavonol compounds which are natural components of grape skins and leaves. Flavonol deposits in wine have been relatively rare, but some modern viticultural practices such as increased sun exposure of fruit, machine harvesting and amount of leaf matter in grape harvests can contribute to elevated levels of these compounds in wine (Ziemelis 1982). Sangiovese seems particularly susceptible to these deposits.

Quercetin glycosides are extracted from the grape skins during fermentation. The quercetin glycosides then hydrolyse in the acidic wine conditions to release the free quercetin. The quercetin may then crystallise, incorporating some water molecules in the process and form a deposit, which precipitates out of the wine and usually ends up in the wine lees. You would never usually notice it. What happens though, if you bottle early, say within four months or so of production, is that the quercetin can remain soluble, the wine can even be sterile filtered, but then can precipitate later in bottle. The deposit looks like mould but is actually crystalline material, looking like this under the microscope:

Unfortunately we do not know of any predictive tests. Once precipitated, the wine can be refiltered to remove the crystals.

Preventing powdery mildew – new option

A new active constituent has been registered in Australia for the control of powdery mildew in grapes. Proquinazid is the same activity group (Group 13) as quinoxyfen but has a much shorter withholding period.

The restriction on use for Talendo for domestic and export wine is ‘Use no later than 28 days before harvest’. The electronic version of the ‘dogbook’ has been updated here. This product is a protectant and will not control existing powdery mildew infections (i.e. between infection and the visible stage). DuPont Australia Ltd or your chemical on-seller will provide more details.

For further information contact Marcel Essling.

Wine diversity and complexity through developed yeasts

Gaining greater control over flavour diversity and complexity of your wine has been made easier through the AWRI’s yeast breeding program. The AWRI has successfully developed non-GM commercial interspecific hybrid yeast strains capable of generating a far wider range of yeast flavour and aroma metabolites than typically observed for the predominant wine yeast, Saccharomyces cerevisiae.

Two of these hybrids have been commercialised previously by AB Mauri Yeast Australia: AWRI 1503 (S. cerevisiae x Saccharomyces kudriavzevii) and AWRI Fusion (S. cerevisiae x Saccharomyces cariocanus). Successful industrial trials on a third hybrid yeast, AWRI 1505 (S. cerevisiae x Saccharomyces bayanus) has led to the planned manufacture of an active dry yeast of this hybrid strain (re-named ‘AWRI Cerebay’) in time for the 2013 Australian vintage. Please contact Jenny Bellon to learn more about how these novel hybrids can be used to differentiate your wine from others in the marketplace.

Good Manufacturing Practice code updated

The AWRI has completed the revision of the Code of Good Manufacturing Practice for the Australian grape and wine sector, together with a small group of winemakers selected from the Wine Industry Technical Advisory Committee. The revised and expanded, 21-page second edition of the Code is available electronically on the AWRI website.

Benchmarking vineyard greenhouse gas

The three major greenhouse gases produced by agricultural activities are carbon dioxide (CO2), nitrous oxide (N2O), and methane (CH4), which are absorbed and emitted from plants and soils as a result of plant and microbial metabolic activities and management practices. Reducing the potent N2O emissions from vineyard activities is the focus of a DAFF ‘Action on the Ground’ funded project led by AWRI’s Mardi Longbottom.

This project will enable measurement of the nitrous oxide emissions from a range of vineyard scenarios taking into consideration factors such as soil type, fertiliser practices, ground cover and soil moisture. Five grapegrowing regions will be included in the study to cover a broad range of conditions. The aim of this work is to establish baseline N2O emissions levels and identify and recommend those practices which have the potential to reduce production of this potent greenhouse gas.

For further information contact Mardi Longbottom.

Portal to unlock grape phenolic potential

Colour, tannin and phenolic levels in red grapes are all indicators of quality. A number of small-scale vineyard trials, conducted by the AWRI’s Tasmania Node, have highlighted the impact that soil type, clone, rootstock selection and weather patterns can have on colour, tannin and phenolics in red grapes during ripening. A sound knowledge of these aspects could be used to spread the harvest over a more extended period and to target a particular maturation window and phenolic profile in the grapes.

One particular study was carried out to determine the influence of five clones and four rootstock types on Pinot Noir maturation at a site in the Coal River Valley, Tasmania, in 2009 and 2010. Results showed that the choice of both clone and rootstock was important for colour (anthocyanins) and tannin development in the grapes. The clone type had a more significant effect than rootstock on the rate of ripening and resultant phenolics within a particular vintage. The impact of rootstock selection varied with the vintage.

Figure 1: the effect of five different clone types and four rootstocks on ripening during 2009 and 2010.

Analysis of the grape homogenates was carried out using a brand new rapid method involving UV-Vis measurement and application of complex algorithms to determine the level of anthocyanins, phenolics and tannins in the grapes.

The AWRI is currently developing a web-based tool (the Grape Portal) that will provide opportunities for these attributes to be closely monitored and analysed during ripening. It will also allow users to track and securely store standard grape maturity measures such as pH, TA and Brix. This will help to ensure that effective and informed decisions can be made on harvesting time and logistics associated with winery processing operations.

The Grape Portal will be the second module made available to producers through a web-based interface. This follows the success of the Tannin (Wine) Portal, launched in 2010, which allows wine producers to measure the level of tannins, phenolics and colour (pigments) in their red ferments and finished wines. Both tools are supported by simple and rapid analysis methods, carried out at the winery, which provide valuable process data and allow winemakers to make informed decisions to achieve enhanced structure and mouth-feel in their wines.

Users of the Tannin Portal have benefitted from the extensive database of wines which has been built up (currently over 10,000 samples), allowing them to benchmark the attributes of their wines against others by a combination of vintage, variety and region. The Grape Portal will include this important function, as well as additional graphical tools that will allow simple generation of grape maturity trends and attribute profile charts. Further information can be obtained from Neil Scrimgeour.

Consumer communication tool for Chardonnay?

Following the success of the Pinot G Style Spectrum, which was developed as a label device to communicate wine style to consumers, the concept has been extended to Chardonnay. The AWRI is developing a simple way of translating the complex attributes of Chardonnay wine into a single linear scale that can be used to classify its style and inform consumer expectations.

A tasting was conducted with representatives from Treasury Wine Estates, Yalumba and Premium Wine Brands using a set of 20 commercial Chardonnay wines. A further evaluation of twelve of those wines was made using the AWRI’s trained sensory panel and all the wines were subjected to chemical and spectral analysis. The spectral information has been used to define a fingerprint of the compositional variables in Chardonnay which is then converted into a simple rating which correlates with the sensory characteristics of the wines.

Analysis of the resulting data confirms that Chardonnay wine style could realistically be rated and communicated via a similar labelling device to the Pinot G Style Spectrum, allowing consumers to select their Chardonnay wine based on their preferred style.

The Pinot G Style Spectrum was developed as a way of engaging with and informing consumers on the style of wine they can expect when they open a bottle. The Spectrum label device informs consumers of the expected style of the wine in the bottle at point of sale and was developed in response to industry demand from producers who were concerned that the two names being used for the same grape variety was causing confusion in the marketplace.

Figure 2: The Pinot G Style Spectrum used to classify wine style from Crisp to Luscious.

A preliminary market assessment has indicated that there is interest from producers for the Pinot G Style Spectrum technology to be extended to Chardonnay wines. The AWRI is seeking industry support for further development and refinement of this tool and a commitment to use it, once developed, for marketing purposes.

Those interested should contact Dr Eric Wilkes, Commercial Services Manager either by email or by telephone on (08) 8313 6600.

Attend an AWRI seminar without leaving your office!

The AWRI’s annual webinar program has kicked off. With 15 webinars on topics as diverse as winemaking at low pH, phosphorous acid, protein haze and cold stabilisation, the presentations are tailored to meet a wide range of industry needs and interests.

This year we have invited industry guests to present, and are pleased to announce that Tony Battaglene (WFA), Steve Guy (Wine Australia) and Lawrie Stanford (WGGA) have joined the program. There is no fee to attend an AWRI webinar, but registration is essential. Click here to register and view the program in full.

Conference explores wine and health relationships

Twenty years after the term the ‘French Paradox’ was coined, scientific studies continue to explore the complex relationship between the consumption of wine and health. This relationship has been the focus of a long standing series of international scientific meetings from 1996 to 2010 in Italy, USA, Chile, South Africa and France. The next in this series of meetings, WineHealth 2013, is to be held in Sydney, Australia from 18-21 July 2013 at the Sydney Exhibition and Convention Centre immediately following the AWITC.

This WineHealth 2013 Conference gathers 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.

The Conference also aims to provide deeper insight into the biological mechanisms involved in any beneficial effects of wine on health, and how specific molecules present in grapes and wine have biological activities that may be harnessed for health. Sociological outcomes of the use and abuse of wine, and hence public health priorities will also be presented for debate and discussion.

It is envisaged that 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. Delegates will be drawn from the dietician, nutrition and medical fraternities, from public health, as well as from industry and research.

The WineHealth 2013 conference program commences on the Thursday afternoon, immediately following the conclusion of the Australian Wine Industry Technical Conference, and then concludes on the Saturday evening, with a networking event planned for the Sunday.

For further information about WineHealth 2013, please visit the website or contact Creina Stockley or Kate Beames.

Simple steps: order articles featured in Technical Review

The AWRI’s Technical Review summarises papers and articles recently published of interest to grape and wine producers. Have you browsed through the Current Literature section of Technical Review before and found articles of interest, but thought it was too hard to obtain a copy of the full paper? The AWRI has now made it even easier for you!

Each issue of Technical Review can be downloaded from The Australian Wine Research Institute website. A simple online ordering system has recently been added to the website to allow producers to request articles listed in Technical Review’s ‘Current Literature’ and ‘AWRI Publications’.

To order an article – access the current issue of Technical Review via the following link : https://www.awri.com.au/information_services/technical_review/current-edition/.

  • To view the content in each section click on the triangle next to each heading.
  • Click on the title of an article to access the details and abstract.
  • To order click on add to cart.
  • You can scroll through the articles in each section by clicking on the arrows located on the bottom left hand corner.
  • Click on view cart to place your order or return to the current issue by clicking on the button on the bottom right hand corner to continue reading.

Articles from previous issues of Technical Review can be searched and ordered via the following link : https://www.awri.com.au/information_services/technical_review/cl/. If you need further assistance, contact Anne or Michael from the AWRI’s Information Services team via email.

Viticulture book wins international prize

The book ‘The Grapevine: from the science to the practice of growing vines for wine’ has received international recognition by winning an Organisation Internationale de la Vigne et du Vin (OIV) prize in the viticulture section of the OIV 2012 book awards. The book is written by four of Australia’s leading viticulture scientists — Dr Patrick Iland, the AWRI’s Dr Peter Dry, Dr Tony Proffitt and Professor Steve Tyerman.

Each year, the OIV awards prizes to books that have made a significant contribution to the knowledge of a particular discipline and that are judged to be the best books published in each discipline for that year. ‘The Grapevine: from the science to the practice of growing vines for wine’ was judged as providing a comprehensive review of the literature and its application to the practice of viticulture.

The authors provide an up-to-date, thoughtful, comprehensive and interesting account of the scientific principles relating to the practice of viticulture. The book is of interest to a wide range of people including scientists, students and practitioners and to anyone involved in viticulture and winemaking as, while it focuses on theory, it also contains practical aspects of growing vines for wine.

Further information about the book can be found on the publisher’s website.

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. A list of recent AWRI publications follows.

  • To order AWRI staff publications and articles from Technical Review please contact the Library
  • Articles and books on specific topics can be searched for and ordered via the Library Catalogue
  • To request a Literature search on a specific topic contact the Library via email or telephone (08) 8313 6600.

Recent AWRI staff publications

Bindon, K.A., Smith, P.A. Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins Food Chemistry http://dx.doi.org/10.1016/j.foodchem.2012.08.016: 1-42; 2012.

Bindon, K.A., Bacic, A., Kennedy, J.A. Tissue-specific and developmental modification of grape cell walls influences the adsorption of proanthocyanidins. Journal of Agricultural and Food Chemistry DOI: 10.1021/jf301552t: 1-45; 2012.

Callegari S., Gregory P.A., Sykes M.J., Bellon J.R, Andrews S., McKinnon R.A, de Barros Lopes MA. Polymorphisms in the mitochondrial ribosome recycling factor EF-G2mt/MEF2 compromise cell respiratory function and increase Atorvastatin toxicity. PLoS Genetics 8 (6): 1-12; 2012.

Capone, D.L., Sefton, M.A., Jeffery, D.W. Analytical investigations of wine odorant 3-Mercaptohexan-1-ol and its precursors. Qian, M.C., Shellhammer, T.H. (Editors) Flavor chemistry of wine and other alcoholic beverages.: ACS Symposium Series 1104: 15-35; 2012.

Capone, D.L., Francis, I.L., Herderich, M.J., Johnson, D.L. Managing eucalyptus aromas. Wine & Viticulture Journal 27 (4): 22-27; 2012.

Carew, A., Smith, P., Dambergs, B. Yeast selection impacts phenolics in Pinot Noir. Australian & New Zealand Grapegrower & Winemaker (581): 70-72; 2012.

Cox, C.M., Favero, A.C., Dry, P.R., McCarthy, M.G., Collins, C. Rootstock effects on primary bud necrosis, bud fertility, and carbohydrate storage in shiraz. American Journal Enology and Viticulture 63 (2) : 277-283 ; 2012.

Cozzolino, D., Curtin, C. The use of attenuated total reflectance as tool to monitor the time course of fermentation in wild ferments. Food Control, 26 (2), 241-246; 2012.

Dry, P. Petit Manseng. Wine & Viticulture Journal 27 (3): p. 63; 2012.

Dry, P. Negro Amaro. Wine & Viticulture Journal 27 (4): p. 65; 2012.

Essling, M. Assessing sun-smart protection. Australian & New Zealand Grapegrower & Winemaker (581): 36-37; 2012.

Henschke, P.A., Varela, C., Schmidt, S., Siebert, T., Kalouchova, R., Curtin, C.D., Francis, I.L., Torrea, D., Ancin-Azpilicueta, C., Vilanova, M., Ugliano, M. Albarino – Chardonnay: Modulating wine style with DAP. Practical Winery & Vineyard 33 (3): 14-22; 2012.

Herderich, M.J., Siebert, T.E., Parker, M., Capone, D.L., Jeffery, D.W., Osidacz, P., Francis, I.L. Spice up your life: analysis of key aroma compounds in Shiraz. Qian, M.C., Shellhammer, T.H. (Editors) Flavor chemistry of wine and other alcoholic beverages.: ACS Symposium Series 1104: 3-13; 2012.

Herderich, M.J., Curtin, C., Hayasaka, Y., Mercurio, M. Metabolomics and the quest for understanding wine quality. Oeno2011- Actes de colloques du 9e symposium international d’oenologie de Bordeaux, Dunod, Paris, 609-614; 2012.

Holdstock, M. Constant observation key to avoiding dilemma of stuck ferments. Australian & New Zealand Grapegrower & Winemaker (582): 66-67; 2012.

Krstic, M. Precision management technologies prove their value in selective harvesting in Australia’s major production regions. Wine & Viticulture Journal 27 (4): 34-36; 2012.

Muhlack, R. Reduce vintage costs and improve process control with new ferment simulation tool. Australian & New Zealand Grapegrower & Winemaker (582): 62-65; 2012.

Rojas, I.B., Smith, P.A., Bartowsky, E.J. Influence of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine. World Journal of Microbiology and Biotechnology DOI 10.1007/s11274-012-1142-y: 1-11; 2012.

Tran, T.M.T., Stanley, G.A., Chambers, P.J., Schmidt, S.A. A rapid, high-throughput method for quantitative determination of ethanol tolerance in Saccharomyces cerevisiae. Annals of Microbiology DOI: 10.1007/s13213-012-0518-4: 1-; 2012.

Ugliano, M., Dieval, J-B. , Siebert, T.E., Kwiatkowski, M., Aagaard, O., Vidal, S., Waters, E.J. Oxygen consumption and development of volatile sulphur compounds during bottle aging of two shiraz wines. Influence of pre- and postbottling controlled oxygen exposure. Journal of Agricultural and Food Chemistry DOI:10.1021/jf3014348: 1-10; 2012.

Varela, C., Kutyna, D.R. Solomon, M., Black, C.A., Borneman, A., Henschke, P.A., Pretorius, I.S., Chambers, P.J. Evaluation of gene modification strategies to develop low-alcohol wine yeasts. Applied and Environmental Microbiology doi:10.1128/AEM.01279-12: 1-38; 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.