The August 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.
As most of our industry colleagues would be aware, the AWRI receives the majority of its funding from a combination of levies collected from winemakers and grapegrowers, with matching funds from the Australian government. The body who is responsible for the prudent investment of these funds, the Grape and Wine Research and Development Corporation, has recently undertaken a formal review of the current investment agreement between the GWRDC and the AWRI. The review, which was undertaken in May, was welcomed and embraced by the AWRI and involved a large number of industry personnel. Whilst the review findings are not yet finalised, a sincere thanks goes to those industry members who contributed to the process.
Over the past 12 months, the AWRI’s Winemaking Services team has received an increase in the number of wines submitted with taints presumed to have occurred during transport overseas in flexitanks. Appropriate sampling of wine before and after transport will assist in identifying the culprit.
There are several reasons as to why wineries choose to transport their wine overseas in bulk. The wine is typically transported in flexible tanks (wine bladder), more commonly known as flexitanks. Occasionally, some of these wines appear to be tainted when they arrive at their destination. The taint is usually a hydrocarbon one, but can be a chloroanisole or chlorophenol taint. It might be that the flexitanks are exposed to a tainted environment and that the taint goes through the bag to taint the wine. Alternatively, the flexitank wine bladder might have previously been exposed to a taint, which it then releases into the wine during transport. Either way, it is difficult to prove the wine became tainted during transport unless the right samples are submitted for analysis.
Samples of the wine from the flexitank, once it is filled, should be taken and kept as ‘holdback’ samples. Then, once the wine arrives at the destination, further samples should be taken from the tank. In this way, if the wine appears to be tainted after unloading, the ‘holdback’ and ‘destination’ samples can be tested and the results compared.
The AWRI’s investigative team is here to help. Contact us should you require any further information or assistance.
A new report by the AWRI contradicts widely held assumptions about phenolics in white wines – particularly their assumed effects on astringency. The collaborative research project with Orlando Wines has shed new light on the impact of phenolic compounds in white wine which may allow winemakers to better manage palate texture in their wines.
The effects of the phenolic composition, alcohol and acidity levels of white wines on their mouth-feel and bitterness were assessed by a team of researchers at the AWRI using experimental winemaking, sensory, and advanced compositional analysis. The key findings were that low pH enhanced astringency, while the presence of two major phenolics in Australian white wines either increased palate ‘oiliness’ (Grape Reaction Product [GRP]) or suppressed ‘hotness’ (caftaric acid).
The AWRI researchers made experimental wines over three vintages which clearly exhibited a range of ‘phenolic’ characters. From these wines, the researchers isolated GRP and caftaric acid. These wines and phenolic compounds were used to identify correlations with sensory ratings and explore the role played by pH and alcohol on phenolic taste and texture.
In the wines made using methods designed to alter their phenolic content (i.e. pressings, hyperoxidation, skin contact), the perception of astringency was found to be far more influenced by pH than by the total amount of phenolics. Increased skin contact led to more phenolics, as expected, but unexpectedly astringency decreased and viscosity increased, mostly due to the pH increase (caused by potassium extraction from skins). However, wines to which 30% more phenolics were added were more astringent, but overall, this significant increase in total phenolics induced a relatively small increase in astringency compared to that caused by pH. The increase in astringency resulting from adding phenolics was greater in higher pH wines, once again highlighting the importance of pH on astringency. Higher pH was also associated with higher viscosity, further emphasising the importance of pH on the perception of mouth-feel in white wines. GRP was found to increase the impression of oiliness in model wine. Palate hotness or ‘burning after taste’ is most highly associated with alcohol concentration. High phenolic levels also appeared to slightly enhance the hot palate sensation, but in a further discovery, the major phenolic in white wine, caftaric acid, actually suppressed alcohol hotness. Bitterness was generally positively associated with phenolics, although not for the two major phenolics in Australian white wines (GRP and caftaric acid). This implicates some other phenolics whose identity remains unknown in white wine.
The report detailing the research carried out is now available on the GWRDC website.
The search for alternatives to bentonite for wine protein fining has recently produced some exciting results. The AWRI has been testing two new strategies for protein removal from juices/wines that show excellent promise to become viable tools for winemakers.
The AWRI has proven that a polysaccharide from seaweeds, carrageenan, can remove proteins from juices/wines very effectively. It was also found that juice flash pasteurisation combined with an enzymatic treatment succeeded in stabilising wines too. Following these two very different approaches, the AWRI has been able to obtain wines that did not need bentonite fining, without inducing major changes on the chemical or sensorial attributes of the wines treated.
Read the latest on the work into new solutions for preventing wine protein haze in the following publications: Australian Journal of Grape and Wine Research, 18 (2), 194-202; Grapegrower and Winemaker, 580, 71–73; Food Chemistry, DOI 10.1016/j.foodchem.2012.05.042; or contact the John Fornachon Memorial Library or Dr Matteo Marangon for more information.
Lactobacillus species are usually associated with wine spoilage, however, this species is able to conduct malolactic fermentation (MLF) in wine. In fact, a Lactobacillus plantarum strain has recently been introduced as a commercial MLF starter culture. A recent collaboration with an Italian visiting scientist is providing information on how to use these tough bacteria to our advantage.
In order to have a better understanding of how Lactobacillus strains survive in wine, a screening of Lactobacillus strains in the AWRI Wine Microorganism Culture Collection was undertaken in collaboration with an Italian visiting scientist, Mr Alessandro Moncalvo (Università Cattolica del Sacro Cuore, Piacenza). Using high throughput screening techniques developed in the AWRI Biosciences Team, Alessandro screened over 35 Lactobacillus strains (which had been collected over many years) for their ability to grow at 18-28°C; tolerance to ethanol; SO2; and pH in defined medium. As predicted, a range of phenotypes was observed. Several strains were selected for further characterisation in a red wine for their ability to survive and complete MLF. These strains are currently being identified to species level. This study will provide an important insight into how Lactobacillus survive and proliferate in wine, and will provide a better understanding to minimise their ability to spoil wine.
Avoid the bite of maxing out on residue levels in your wine. The AWRI’s ‘dog book’ Agrochemicals for use in Australian viticulture 2012/2013 has just been published and is also available online.
Have you visited the AWRI’s website before? The AWRI website has had a major overhaul and information and resources for winemakers, grapegrowers, wine exporters and consumers are now easier to find and use. It is definitely worth revisting: http://www.awri.com.au.
The AWRI website contains over 12,000 pages of information. Information is easily found through the various new sections of the website:
Why would you visit? See information and resources on: Advice and support; Agrochemicals; Analytical Services; Viti-Note Factsheets; Library and Information Services; Seminars and Workshops.
Why would you visit? See information and resources on: Advice and support; Aroma and flavor; Consultancy Services; Frequently Asked Questions; Fermentation; Laboratory establishment and methods; Library and Information Services; Online tools and databases; Packaging; Regulatory advice and support; Seminars and workshops; Sensory assessment.
Why would you visit? See information and resources on: Advice and support; Analytical services; Library and Information Services; Seminars and workshops.
Why would you visit? See information and resources on: Advice and support; Wine and health information; Library and Information Services.
Information and resources can also be found under:
About us: containing AWRI corporate information.
Research and Development: details of the AWRI’s research program and the development of research outcomes for uptake by Australian grape and wine producers.
Industry Support and Education: details of extension activities including Roadshows, seminars, workshops; resources for winemakers; winemaking advice and problem solving; online videos; and the Advanced Wine Assessment Course.
Commercial Services: details of analytical and sensory services; process optimisation; proof of performance; environmental strategy; and packaging solutions.
Information Services: find AWRI publications such as Technical Review and the Annual Report; staff publications; eBulletins; eNews; Factsheets; Grape and Wine search portal; Library Services to levy payers; and the online image collection.
Our people and employment: details of positions vacant at the AWRI and profiles of AWRI staff.
Is there something missing on our website that you would find useful? Contact us and let us know.
Both grapegrowers and wine producers are generally enthusiastic about new grape varieties. However, wine marketers and sommeliers tend to have a more conservative approach. In order to convince wine marketers of the merits of Alternative Varieties, a special ‘Research to Practice’ workshop was presented on 12 June at the AWRI.
The audience comprised seven marketers from small to large wine companies and representatives from Barossa, Limestone Coast and Riverland regions and Wine Australia. The workshop provided a forum for discussion of the challenges faced by wine marketers in educating consumers about new varieties. For more information contact Dr Mardi Longbottom.
Do you want to benchmark your wine sensory ability in a rigourous, quantifiable manner? Do you know your sensory assessment strengths and weaknesses? Or, are you keen to contribute to the wine show system as a wine judge? Another 30 industry members came closer to their goals after completing the recently-held 31st AWRI Advanced Wine Assessment Course in June. Forty hours over four days including a new wine bracket, lively and interesting discussions and structured and assessed tutored tastings were a feature. Congratulations to all those who participated and are now part of the 930 who have completed the course since it first began.
The 31st AWAC settled into its new home at the Adelaide Showgrounds, also home to the Royal Adelaide Wine Show. The quality of the discussions – thanks to the great line up of guest judges and active participants – ensured the four days of the course were not only interesting and lively but of maximum value. Check out some of the comments @The_AWRI #AWAC twitter account.
Participants were also treated to the addition of a new bracket of Moscato wines, and Con Simos was joined in leading the discussion by the AWRI’s Matt Holdstock and Geoff Cowey.
Congratulations again to Peter Lehmann Wines, who followed up receiving the ‘Wine of the 30th AWAC’ with their 2003 Peter Lehmann Margaret Semillon being awarded the ‘Wine of the 31st AWAC’. The AWRI will shortly be announcing the 31st AWAC Dux who will be offered a place as an associate judge at the Royal Adelaide Wine Show.
The next AWAC course will be held in November, which promises to be even better, with some new advancements to the course now in the pipeline.
All positions in this AWAC are currently filled so if you aren’t already registered for our ballot for future AWACs, make sure you enter your name here.
The AWRI’s Health and Regulatory Information Manager, Creina Stockley, was elected to the position of President of Commission IV – Safety and Health at the OIV (Organisation Internationale de la Vigne et du Vin) General Assembly held in Izmir, Turkey last weekend. This is a three year appointment which effectively increases Australia’s influence in the wine and health and food safety arenas, as well as maintains Australia’s membership of the OIV Bureau, the peak scientific committee of the 45 member-country OIV.
Creina has been an Australian delegate and expert to the OIV since 1999, but has been informally involved since 1991 when she commenced at The Australian Wine Research Institute. A clinical pharmacologist/toxicologist, she has been Vice-President and acting President of the Nutrition and Wine expert group (2000-2006) and is currently President of the Food Safety expert group (since 2007).
Best wishes go to the AWRI’s Customer Services Manager Commercial Services, Matthew Cream, as he and his family prepare to fly out to London to participate in the Olympic Games. Matthew has been selected to be among the 16 trios of match officials to referee the Football.
p>After arriving in London on 19 July, Matthew will receive training and instruction prior to the first matches scheduled to start on 26 July, the day before the opening ceremony. The 16 trios of match officials will cover the 32 matches, so it is likely we’ll see Matthew officiating in two matches and perhaps another two as reserve. Matches will be held in London, Cardiff, Coventry, Manchester, Newcastle and Glasgow. Matthew has been a FIFA Assistant Referee able to officiate in international matches since 2000, with the 2005 and 2009 FIFA Confederations Cup 3rd v 4th matches being highlights. Good luck Matthew!
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
Bartowsky, E., Costello, P., Francis, L., Travis, B. Oenococcus oeni and Lactobacillus plantarum : Effects of MLF on red wine aroma and chemical properties. Practical winery & vineyard 33 (2) : 57-59; 2012.
Coulter, A. Laccase and rot: Is it there or is it not? Australian & New Zealand grapegrower & winemaker (579): 69-72 ; 2012.
Cowey, G. How and why identify matter other than grapes. Australian & New Zealand grapegrower & winemaker (580): 77-78 ; 2012.
Cozzolino, D., Cynkar, W.U., Shah, N., Smith, P. Multivariate data analysis applied to spectroscopy : potential application to juice and fruit quality. Food research international 44 (7) : 1888-1895 ; 2011.
Curtin, C., Kennedy, E., Henschke, P.A. Genotype-dependent sulphite tolerance of Australian Dekkera(Brettanomyces) bruxellensis wine isolates. Letters in applied microbiology 55 (1): 56-61; 2012.
Curtin, C. D. Borneman, A. R. Henschke, P. A. Godden, P. W. Chambers, P. J. Pretorius, I. S. Advancing the frontline against Brett : AWRI breakthrough offers potential to transform the battle against Brett. Practical winery & vineyard 33 (2) : 47-48, 50-54, 60; 2012.
Curtin, C. Borneman, A. Chambers, P. Pretorius, S. Winning at snakes and ladders. Practical winery & vineyard 33 (2) : 55-56; 2012.
Dambergs, R.G., Mercurio, M.D., Kassara, S., Cozzolino, D., Smith, P.A. Rapid measurement of methyl cellulose precipitable tannins using ultraviolet spectroscopy with chemometrics: application to red wine and inter-laboratory calibration transfer. Applied spectroscopy 66 (6) : 656-664 ; 2012.
Dambergs, R., Sparrow, A., Carew, A., Scrimgeour, N., Wilkes, E., Godden, P., Herderich, M., Johnson, D. Quality in a cool climate –maceration techniques in Pinot Noir production. Wine & viticulture journal 27 (3) : 18, 20-26 ; 2012.
Henschke, P.A., Varela, C., Schmidt, S., Torrea, D., Vilanova, M., Siebert, T., Kalouchova, R., Ugliano, M., Ancin-Azpilicueta, C., Curtin, C.D., Francis, L. Modulating wine style with DAP: case studies with Albariño and Chardonnay. Australian & New Zealand grapegrower & Winemaker (581): 57-58, 60-63; 2012.
Henschke, P., Bellon, J., Curtin, C., Chambers, P. Breeding for success: yeast strain development at the AWRI. Wine & Viticulture Journal 27(3): 35-39 ; 2012.
Krömer, J.O., Nunez-Bernal, D., Averesch, N.J.H., Hampe, J., Varela, J., Varela, C. Production of aromatics in Saccharomyces cerevisiae — A feasibility study. Journal of biotechnology doi.org/10.1016/j.jbiotec.2012.04.014: 1-10 ; 2012.
Longbottom, M. Mixed cost and quality effects from thinning. Australian & New Zealand grapegrower & winemaker (579): 52 ; 2012.
Marangon, M., Lucchetta, M., Duan, D., Stockdale, V.J., Hart, A., Rogers, P.J., Waters, E.J. Protein removal from a Chardonnay juice by addition of carrageenan and pectin. Australian journal of grape and wine research 18 (2) : 194-202; 2012.
Marangon, M., Pocock, K. F., Waters, E.J. The addition of bentonite at different stages of white winemaking and its effect on protein stability. Australian & New Zealand grapegrower & winemaker (580) : 71-73; 2012.
Marangon, M., van Sluyter, S.C., Robinson, E.M.C., Muhlack, R., Holt, H., Haynes, P.A., Godden, P.W., Smith,
P.A., Waters, E.J. Degradation of white wine haze proteins by a glutamic acid peptidase during juice flash pasteurization. Food chemistry doi.org/10.1016/j.foodchem.2012.05.042: 1-42; 2012.
Pretorius, I.S., Curtin, C.D., Chambers, P.J. The winemaker’s bug : from ancient wisdom to opening new vistas with frontier yeast science. Bioengineered bugs 3 (3): 147-156; 2012.
Scarlett, N., Bindon, K. Case study of vigour-based zonal vineyard management and phenolic variation in wine Wine & Viticulture Journal 27(3): 41-43 ; 2012.
Schmidt, S.A., Jacob, S.S., Ahn, A.B., Rupasinghe, T., Krömer, J.O., Khan, A., Varela, C. Two strings to the systems biology bow: co-extracting the metabolome and proteome of yeast. Metabolomics DOI 10.1007/s11306-012-0437-1:1-16; 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.
The identification of strobilurin-resistant powdery mildew in Australia has led to a new resistance management strategy for Group 11 fungicides from the CropLife Australia Fungicide Resistance Management Review Group. Growers who have applied strobilurins routinely over many seasons should be particularly aware of the new guidelines.
The latest resistance management strategy outlines:
The active constituents registered for use in viticulture in the Group 11 category are azoxystrobin, trifloxystrobin and pyraclostrobin.
The details below list the significant changes to the published booklet.
New restriction on use:
Cyprodinil + fludioxonil
Switch
APVMA 51797, registered for control of botrytis.
The recommended restriction on use is: Use no later than E-L 29, berries pepper-corn size (4 mm in diameter). Do not use within 60 days of harvest.
Removed:
Flusilazole
Nustar DF
No longer registered by the APVMA and not permitted for use in powdery mildew control.
New targets and active combinations:
Spinetoram (Delegate) is listed for Grapevine Moth. The recommended restriction on use is: Use no later than E-L 31, berries pea-size (7 mm in diameter).
Captan + Metalaxyl (Duplex WG) is listed for Black spot, Botrytis bunch rot, Downy mildew and Phomopsis cane and leaf spot. The recommended restriction on use is: Use no later than 30 days before harvest.
New pests:
Recommended control options for Mealybug and Snail are now listed in the Recommendations section of the booklet.
Resistance management strategies:
The resistance management strategy issued by CropLife Australia for Downy mildew has changed. Sprays can now commence from E-L 12 (Shoots 10 cm). Start disease control sprays using a protectant or non-phenylamide fungicide and continue spraying at 7 – 21 days depending on disease pressure and rate of grapevine growth, typically when shoots are 10 cm (E-L 12 stage) or longer.
The resistance management strategy for Powdery mildew now includes Group 7 (carboxamide) fungicides. DO NOT apply consecutive sprays of Group 7 fungicides, including from the end of one season to the start of the following season. DO NOT apply more than 4 Group 7 sprays per season.
The 2012/2013 edition of the AWRI publication, Agrochemicals Registered for use in Australian Viticulture 2012/2013 is available on-line. To access, visit the following link: https://www.awri.com.au/industry_support/viticulture/agrochemicals/agrochemical_booklet/.
This information is provided to inform the Australian grape and wine sector of agrochemical information, and should not be interpreted as an endorsement.
The June 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.
To access the issue, click here.
Tainting of grapes from wildfire and controlled burns has cost the Australian wine industry more than $300 million over the past five years.
A free, one day symposium to be held in Melbourne this month will bring together Australia’s leading smoke taint researchers and collaborators to share the latest research and advice on managing and mitigating the impact of smoke taint.
The Australian Wine Research Institute (AWRI) Victorian Node Manager, Dr Mark Krstic said the 2012 Smoke Taint Symposium would present the latest research and developments to the wider wine grape industry.
“The impact of smoke taint on grape growers and wine producers is one of the biggest challenges facing our industry,” Dr Krstic said.
“This free event provides everyone in the industry, from grape growers and vignerons to public land managers, with the opportunity to discuss past and present findings and identify any gaps in knowledge or research.”
To be held on Wednesday, 20 June, the event is jointly run by the AWRI and the Victorian Department of Primary Industries. It is open to all within the Australian wine industry, the research community and those involved in controlled burn activities.
Dr Mark Downey, Director of the Victorian Government’s Centre for Expertise in Smoke Taint (CESTR), said the Symposium would also mark the official launch of the Victorian Node of the AWRI.
“The Victorian Node is a partnership between the AWRI, the Department of Primary Industries, the Grape and Wine Research and Development Corporation (GWRDC) and Wine Victoria and has been established to support grape growers and wineries in the Greater Victoria area,” Dr Downey said.
The 2012 Smoke Taint Symposium will be held at the Mercure Melbourne Treasury Gardens in Spring Street Melbourne from 10:00 am to 3:00 pm on Wednesday, 20 June.
Registration is free and those wanting to attend can RSVP via email to mark.krstic@awri.com.au for catering purposes.
Contrary to previous advice, new EU rules relating to allergens labelling will apply to all wine labelled after 30 June 2012.
Wine Australia had previously been informed that 2012 and earlier vintage dated wine would be exempt from the labelling requirement regardless of when labelled, but that is no longer the EU position. Consequently, wine arriving in the EU after 30 June will only be exempt from the requirement to declare the presence of allergens if it was labelled before 30 June 2012.
For wines fined with allergenic substances, it will not be necessary to declare the presence of egg and milk allergens on the label provided the wine has tested negative for the presence of these residual allergens using a technique with a detection limit of 0.25 mg/L (ppm).
The EU is yet to publish a list indicating the languages accepted in each of the 27 member states. Wine Australia’s Export Market Guide to the EU (http://www.wineaustralia.com) includes a list of acceptable languages for the ‘contains sulphites’ statement but it may be unwise to assume member states will accept references to eggs and milk in the same language indicated in that document. Naturally the allergen indication only needs to be displayed in English if the wine is only marketed in the UK and Ireland.
Representations continue to be made to the European Commission stressing the difficulties that Australia (and other Southern Hemisphere countries) will face in complying with this requirement.
Wine Australia has no further information on this matter at this stage. Further updates will be distributed as soon as information comes to light.
On a related matter, Canada’s allergens labelling requirements will take effect for all wine entering the market after 4 August 2012.
For further information, please contact:
Jessica Pater
Compliance and Regulations Manager, Wine Australia
T +61 8 8228 2000 (direct 2057)
F +61 8 8228 2066
New in-house style specification boosts Pinot G
What’s wrong with that bottle of wine?
Breathing space for allergy labelling
80 sparkling wines to taste before you die?
CMC now approved for tartrate stabilisation – but how effective is it?
Do you need to be good at maths to calculate your winemaking additions correctly? Not necessarily.
The AWRI helped a winemaker recently who had made an unfortunate measurement error when adding a particular winemaking additive. The reason why winemakers don’t necessarily need to be good at maths is because there is a very useful and practical winemaking calculator available from the AWRI website, which removes the sweaty nervousness that can come when doing such calculations and additions during vintage. For the record, the AWRI Winemaking and Extension Services Team have had a fair share of these in vintage 2012.
Various strategies in the vineyard and winery can reduce the alcohol level in your wine and keep your customers happy. An AWRI Fact Sheet summarises what can be done to lower the alcohol levels in your wine.
High alcohol levels in wine can negatively affect flavour, attract high taxes in some export markets, and, in the context of public health, are of growing concern. The AWRI has produced a fact sheet which provides practical information on a range of approaches that can be adopted by grapegrowers and winemakers to adjust alcohol concentration. The information was gathered from the collective expertise of grapegrowers, viticulturists, winemakers and scientists, and is based on experience and review of current scientific data.
This fact sheet, covers viticultural practices; fermentation and winemaking practices; and post-fermentation practices and processing technologies that can affect alcohol concentration. Additionally, sensory impacts and consumer preferences related to wines containing elevated levels of alcohol are also summarised. This document has been updated to include AWRI’s latest findings on the relationship between grape maturity, alcohol concentration and consumer preferences.
Will you have to deal with smoke taint in your grapes and wine? The big guns in smoke taint research in Australia will speak at a seminar to be held in Melbourne in June, coordinated by the Victorian node of the AWRI.
Presenters at the seminar include researchers from the AWRI; DPI Victoria, Centre of Expertise in Smoke Taint Research; Department of Environment and Agriculture, Curtin University; The University of Adelaide, Department of Agriculture and Food Western Australia; and the Director – Planned Burning, DSE, Melbourne.
The seminar will be held on Wednesday, 20 June 2012 from 10:00 am to 5:00 pm, in the Fig Room, Ground Floor of the Mercure Melbourne Treasury Gardens (13 Spring Street, Melbourne).
Thiss event is open to all within the Australian wine industry, the research community and all those involved with controlled burn activities within public land management agencies such as DSE.
To attend please RSVP to Mark Krstic by Friday, 15 June. Also, please advise if you require parking on the day, as the AWRI is organising a special rate with a car park close to the venue. This parking fee, at the designated car park, will be refunded for those Australian wine industry members who attend this event.
Want to know what’s on for grape and wine industry members, but never quite sure where to look? A new website has been launched that lists seminars, workshops, roadshows, conferences, courses, etc. for grape and wine professionals held all around Australia.
Searching for events is easy. Go to the website and put in your region, or event name, or search by date, and all events that match that criteria come up. Or simply browse the entire list or events calendar.
Go to: http://www.grapeandwineevents.com.au
The website is backed by members of the National Wine Extension and Innovation Network.
For further information, contact Con Simos by email or telephone 08 8313 6600.
National Wine Extension and Innovation Network members are:
The Australian Wine Research Institute
Department of Agriculture and Food Western Australia
Department of Primary Industries Victoria
Grape and Wine Research and Development Corporation
National Wine and Grape Industry Centre
Primary Industries and Resources South Australia
South Australian Research and Development Institute
Tasmanian Institute of Agriculture
Wine Australia
Wine Grape Growers Australia
Winemakers Federation of Australia
Do your customers really love the minty, eucalyptus flavor and aroma of your red wines, or do they want to see less of it? Research from the AWRI, just published, shows that eucalyptus leaves in grape harvest bins play the largest role in giving minty/eucalypt flavour to wine.
The AWRI found that if a small quantity of eucalyptus leaves or bark were included in a ferment, a ten-fold increase in eucalyptol levels was found in the wine compared to grape berries alone. The AWRI also found that grape leaves or stems (from vines grown in close proximity to eucalyptus trees) in the tank can give rise to substantial amounts of eucalyptol. The study was done in a cool climate Shiraz vineyard close to eucalyptus trees that frequently produces wines with high eucalyptol levels. The results show that management of non-grape material in harvested fruit will allow good control of this flavour in wines.
(AWRI publication #1356 Capone, D.L., Jeffery, D.W., Sefton, M.A. 2012. Vineyard and fermentation studies to elucidate the origin of 1,8-cineole in Australian red wine. Journal of Agricultural and Food Chemistry 60 (9): 2281-2287.)
Many producers have approached the AWRI wanting to classify their Pinot Gris/Grigio (Pinot G) wine for their own internal use. Is that of interest to you?
Here’s a new option for producers interested in understanding more about the style of their Pinot G wines. If you have a Pinot G wine that you’d like classified, just for your own interest and without extending it to the labeling device, this can now be done in a simple streamlined way using the PinotG Style Spectrum concept.
This new option complements the full Pinot G service which includes the label graphic and the right to tell the world about your classification result; and this will continue to be the most popular way to access the Spectrum.
A PinotG Style Spectrum classification for internal company use only can be obtained for $290. Here’s the fine print: the classification result provided under this new option must be kept confidential for internal use only, and may not be communicated to third parties externally.
For more information about the Pinot G Style Spectrum, or to organise classification of your wine, contact Commercial Services by email, telephone on 08 8313 6600 or visit the AWRI website.
Variability of wine once it is in the bottle is frustrating and can be costly. Potential damage to your brand reputation will mean you will open and check bottled wine just to be sure. Does this sound familiar? There is now a technology that will allow bottled wines to be assessed without removing the bottle closure.
The AWRI receives a number of enquiries each year from wine producers who have issues with the variability of their products due to poor storage conditions, insufficient care taken by distributors and retailers through the supply chain and variability during bottling. Sometimes, a large proportion of bottles are unsaleable due to high sulfur dioxide (SO2) depletion, microbiological contamination, elevated colour development or oxidative sensory characteristics.
The AWRI, in conjunction with Angove Family Winemakers, has used the BevScanTM technology to screen samples of a commercial red wine that were exhibiting random patterns of oxidation during storage. The AWRI was able to identify those bottles that had acceptable development characteristics, allowing the mobilisation of stock for overseas markets.
The BevScanTM is an analytical instrument that can be used to identify spectral differences between wines, non-destructively. Wines which appear to be damaged by oxidation, accelerated development or contamination during storage and distribution can be analysed in-bottle. Using Vis-NIR spectroscopy, matrix differences in wines can be identified, categorised and quantified rapidly.
Typically, when such a problem is suspected, a number of bottles of the wine are subjected to sensory assessment and/or chemical analysis. While this approach makes it fairly simple to identify a variable oxidation problem, producers are still left with the difficult task of sorting saleable from unsaleable stock. In most cases, the expense of opening, assessing and re-sealing all bottles cannot be justified. Often, producers are forced to recall stocks of wine from overseas markets and either undertake a costly re-processing exercise or dispose of the stock entirely.
BevScanTM has been shown to be a valuable tool for screening and classifying wine stock impacted by random patterns of oxidation non-destructively. By using this tool, Angove Family Winemakers has been able to mobilise otherwise worthless stock and supply their customers with wine which tastes the way the winemaker intended.
Further information can be obtained from the Fact Sheet, or contact Neil Scrimgeour by email or telephone 08 8313 6600.
The deadline for mandatory allergens labelling of milk and egg has been pushed back to 1 January 2013 instead of 1 July 2012.
Wine Australia was advised by industry sources that a meeting held between the European Commission and member States this week supported a proposal to extend the effective deadline for mandatory allergens labelling for milk and egg to 1 January 2013 instead of 1 July 2012. The proposal must still go through the official parliamentary processes before the proposal is officially adopted. The Australian Government is seeking urgent confirmation on this issue. Industry sources are confident that this proposal will succeed.
The UK Wine and Spirit Trade Association advised this means that southern hemisphere wines produced during the 2012 vintage and then shipped to the EU will not be subject to label change. It will also give the Commission time to publicise the decision in authorised languages for each member state prior to implementation.
Further updates will be provided as soon as possible.
Hot on the heels of two oversubscribed ‘Wines of France’ tastings, the AWRI Advanced Wine Assessment team are organising a ‘Sparkling wines from around the world’ tasting. If you want to know more about sparkling wine styles, then join the tasting.
For Australians to be internationally competitive it is important to know what the rest of the world is doing successfully and how our sparkling styles compare. Attending this session will give you the opportunity to evaluate 80 sparkling wines from around the world. The AWRI hunts high and low to get the best possible list of wines which show the diversity of this category. The majority of these wines will be sourced internationally, and the AWRI has started early with the first shipment leaving the UK last week. Two events will be scheduled: 29 and 30 November 2012 to be held in Adelaide at the AWRI. If you are interested, let the AWRI know now.
Also, if you have tried anything of interest lately and think it should be part of the tasting line-up, let the AWRI know (and where to buy).
To register your interest send an email to awac@awri.com.au, the AWRI will be taking registrations soon. Further information can be obtained from the AWRI website.
This won’t be a fizzer!
Feedback received through an industry survey has provided valuable information to develop a new web-based tool (the Grape Portal) for analysing grapes and managing grape maturity data. Industry members provided information on typical vineyard monitoring and measurement practices for grape maturity across Australia.
Many thanks to everyone who responded to the survey. In all, an impressive 115 responses were received. Congratulations go to Greg O’Keefe from Michelini Wines in Myrtleford (Alpine Valley), who is the lucky recipient of a year’s free annual subscription to the tool for 2013.
Development work is expected to start soon. It is intended that the tool will be used to store and analyse standard grape maturity measures, but also provide practitioners with the ability to measure tannins, phenolics and colour in grapes, during ripening and harvesting periods.
This is an exciting development for grape and wine producers and will provide a second measurement tool alongside the existing Wine (Tannin) Portal. The AWRI will continue to seek contributions from industry members during development, to ensure the delivery of a practical and cost-effective tool for grape and wine producers.
Would you like to know how it will perform with your wines and what are the practical implications? Here is your chance to be involved in a benchmarking trial to find out.
Sodium carboxymethyl cellulose (CMC) has now been approved for use in winemaking in Australia. Many different forms of CMC are available in the marketplace from a range of suppliers, but there is limited objective data on the comparative performance of these products and their potential impact on winemaking operations.
AWRI Commercial Services are launching a CMC performance benchmarking trial in the second half of the year to assess the performance of CMC as a viable alternative to tartrate stabilisation.
Still wines will be treated with a range of CMC products from different suppliers to quantify their performance and determine which wine types are best suited to their application and the practical impacts of winery process such as filtration. Results will be made available to paying participants.
Wineries interested in being involved in this study should contact Eric Wilkes by email or by telephone on (08) 8313 0892 for further details.
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 us with your request.
Recent AWRI staff publications
(1373) Carrau, F. M., Medina, K., Farina, L., Boido, E., Henschke, P. A., Dellacassa, E. Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains. FEMS Yeast Research 8 (7): 1196–1207; 2008
(1374) Cozzolino, D., Cynkar, W.U., Shah, N., Smith, P.A. Quantitative analysis of minerals and electric conductivity of red grape homogenates by near infrared reflectance spectroscopy Computers and Electronics in Agriculture 77 (1): 81-85; 2011.
(1375) Vilanova, M.; Siebert, T.E.; Varela, C.; Pretorius, I.S.; Henschke, P.A. Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño. Food Chem. 133 (1): 124–131; 2012.
(1376) Abrahamse, C., Bartowsky, E. Inoculation for MLF reduces overall vinification time. Australian & New Zealand grapegrower & winemaker (578): 41-46; 2012.
(1377) O’Brien, V. Capitalising on tartrate stabilisation. Australian & New Zealand grapegrower & winemaker (577): 62-64; 2012.
(1378) Stockley, C. Rules and regulations on the move. Australian & New Zealand grapegrower & winemaker (578): p. 60; 2012
(1379) Bizaj, E., Cordente, A. G., Bellon, J. R., Raspor, P., Curtin, C. D., Pretorius, I. S. A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production. FEMS Yeast Research. doi: 10.1111/j.1567-1364.2012.00797.x; 2012.
(1380) Cozzolino, D., Cynkar, W., Shah, N., Smith, P. Feasibility study on the use of attenuated total reflectance mid-infrared for analysis of compositional parameters in wine. Food research international 44 (1): 181-186; 2011.
(1381) King, E.S., Johnson, T.E., Bastian, S.E.P., Osidacz, P., Francis, I.L. Consumer liking of white wines: segmentation using self-reported wine liking and wine knowledge. International journal of wine business research: 24 (1) : 33-46.; 2012.
(1382) Capone, D.L., Jeffery, D.W., Sefton, M.A. Vineyard and fermentation studies to elucidate the origin of 1,8-cineole in Australian red wine. Journal of agricultural and food chemistry 60 (9): 2281-2287; 2012.
(1383) Capone, D.L., Black, C.A., Jeffery, D.W. Effects of 3-mercaptohexan-1-ol precursor concentrations from prolonged storage of Sauvignon Blanc grapes prior to crushing and pressing. Journal of agricultural and food chemistry 60 (13): 3515-3523; 2012.
(1384) Stockley, C. Is it merely a myth that alcoholic beverages such as red wine can be cardioprotective. Journal of the science of food and agriculture DOI: 10.1002/jsfa.5696: 7 p.; 2012.
(1385) Curtin, C.D., Borneman, A.R., Chambers, P.J., Pretorius, I.S. De-Novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI1499. PLoS ONE 7 (3): 1-10; 2012.
(1386) Bartowsky, E., Costello, P., Krieger-Weber, S., Markides, A., Francis, L., Travis, B. Using Malolactic Fermentation to enhance fruity characters in red wine: Sensory and chemistry. Chassagne, D; Gougeon, R.D. Wine active compounds 2011 : Proceedings of the Second Edition of the International Conference Series on wine active compounds. 111-113; 2011.
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.
Want to know what’s on for grape and wine industry members, but never quite sure where to look? Today a new website has been launched that lists seminars, workshops, roadshows, conferences, courses, etc. for grape and wine professionals held all around Australia.
Searching for events is easy. Go to the website and put in your region, or event name, or search by date, and all events that match that criteria come up. Or simply browse the entire list or events calendar.
Go to: http://www.grapeandwineevents.com.au
The website is backed by members of the National Wine Extension and Innovationors Network.
For further information, contact Con Simos on email: con.simos@awri.com.au or telephone 08 8313 6600.
National Wine Extension and Innovation Network members are:
The Australian Wine Research Institute
Department of Agriculture and Food Western Australia
Department of Primary Industries Victoria
Grape and Wine Research and Development Corporation
National Wine and Grape Industry Centre
Primary Industries and Resources South Australia
South Australian Research and Development Institute
Tasmanian Institute of Agriculture
Wine Australia
Wine Grape Growers Australia
The April 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.
To access the issue, click here.
A question on tartaric acid use
Web-based tool to monitor grape maturity
Tell consumers about your Pinot G Style
Measure grape colour and tannin fast this vintage
Ensure your grapes and wine are smoke-free
New head for Commercial Services
International congress on wine and health: 2013
Changes to Wine Australia export requirements
Are you having problems controlling Brett in the winery despite using best practice control methods? If you are using concentrations of molecular SO2 above 0.625 mg/L and you are still experiencing ‘Brett-blooms’, your wine may be affected by a sulfite-tolerant Brettanomyces strain. Send us a sample.
Your sample will form part of the AWRI’s research to develop strategies that can future-proof our industry against outbreaks of this sulfite-tolerant spoilage yeast.
If you are not routinely calculating molecular SO2 yielded after a sulfite addition, and you are Australian grape and wine sector member who pays a Wine Grapes or Grape Research Levy, don’t forget you have free access to an online molecular sulfur dioxide calculator at the practical solutions page of AWRI’s website.
To send us your sample, please contact Dr Chris Curtin for further information or to obtain a Brett barrel sampling kit.
Just love your Pinot Noir, but think it lacks just that bit of distinction? It could be the yeast you are using or perhaps you could benefit from more experimentation in the winery. Delegates of the International Cool Climate Symposium held recently in Hobart learnt some new winemaking techniques in a workshop aimed at Pinot Noir winemakers.
2011 Jimmy Watson Trophy winner, Nick Glaetzer (Frogmore Creek Wines), showed that simple wine processing methods and the use of newly developed non-conventional yeast strains can have a large impact on wine style. Nick showed that dabbling with the winemaking process can lead to interesting wines; stem and fermented skin inclusions, cold soaking and blending different varietals are all steps that the winemaker can choreograph.
The workshop showcased a new breed of hybrid wine yeasts developed at the AWRI. The faithful Pinot Noir standard yeast, RC 212, took a backseat to AWRI Fusion (a new hybrid yeast available from Mauri Yeast Australia), with Fusion winning hands-down in wine tasting preferences.
Use of the new hybrid yeasts is an easy tool for winemakers looking to ‘dial in’ innovative aromas and flavours to their wines. The non-conventional yeasts used in this workshop are available commercially:
Lallemand supply Enoferm Level 2 TD (Torulaspora delbrueckii), AWRI 1375 and AWRI 1176 (Saccharomyces bayanus)
Mauri Yeast Australia supply AWRI Fusion (Saccharomyces cerevisiae x Saccharomyces cariocanus hybrid) and AWRI 1503 (Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrid).
Contact Jenny Bellon for more information.
Are you sure which wood is acceptable for use in winemaking in Australia? The AWRI and Wine Australia have recently received enquiries. According to Food Standards Australia New Zealand (FSANZ) and the State and Territory health commissions, acacia cannot be used for wine barrels and that FSANZ should be consulted before using any timber other than oak. FSANZ can be contacted by phone on 06 6271 2286 or by http://www.foodstandards.gov.au
The AWRI was asked recently whether DL tartaric acid can be used in Australian winemaking. The interpretation of the specifications for additives in the Australian and New Zealand Food Standards Code now suggests that winemakers can use L tartaric acid, D tartaric acid or a racemate or enantiomer mixture for winemaking in Australia. So what do you use?
The AWRI advises winemakers to continue to use L tartaric acid for acid adjustments in winemaking in order to avoid the formation of unpredictable calcium DL tartrate crystalline deposits that are more likely to occur when using D or the racemic tartaric acid. If you have any queries, just contact the AWRI Winemaking Services team by email or by telephone on 08 8313 6600.
The AWRI is looking to develop a new web-based tool for analysing grapes and managing grape maturity data. Grape quality decisions could be made in an objective manner as this tool aims to allow users to measure tannins, phenolics and colour in grapes. It would also offer data analysis and storage functions for more typical grape maturity measures.
To make sure the final product is as relevant to industry needs as possible, we need input from you!
Please click on the link below to access our survey on your current grape analysis practices and your interest in various aspects of the product we are developing.
Responding to the survey should take less than 10 minutes of your time and all respondents who provide contact details (this is optional) will go into a draw to win a year’s subscription to the new service. We’d appreciate receiving your response by 9 March 2012.
This is an exciting development and your contribution means a more practical tool will be available to grape and wine producers.
Click here to start the survey.
Now is the time to ensure your Pinot G wine doesn’t get left on the shelf in 2012. Your customers can tell at a glance what style of wine is in the bottle by using the Pinot G Style Spectrum on your label. Whether your style is crisp and racy or luscious and powerful, consumers will instantly know what style of wine to expect, and how to find more of the styles that they like. Already used on bottles sold in Australia, USA and New Zealand, the Pinot G Style Spectrum is proving a valuable communication tool.
So, what’s the next step? To have your wine assessed on the scale and for a step-by-step guide, visit our website or contact Commercial Services on 08 8313 6600 or pinotGstylespectrum@awri.com.au.
Need to quickly know the colour and tannin measurements in your grapes this vintage? Now you can. Same day results for grape quality analysis means faster decision making and improving your operations.
The AWRI Commercial Services now offers a modified Somers method for determining anthocyanins and phenolics, and also includes tannins on grape samples using a standard UV-Vis spectrophotometer.
Save time and costs by combining the grape colour and tannin assay with other grape maturity analyses. Further details on the various combinations of vintage analyses available including brix or baume, pH, titratable acidity, laccase activity and yeast assimilable nitrogen can be found here.
Please contact AWRI Commercial Services for more information on the new assay, and on sampling and transportation of grapes.
Think your grapes have been exposed to smoke? Don’t leave it to chance – have your grapes, juice or wine samples analysed for a range of free phenols which may impact on quality.
Research at the AWRI has demonstrated that some phenolic compounds such as guaiacol, 4-methylguaiacol, cresol and syringol are responsible for off-flavours and aromas caused by exposure to smoke. The AWRI Commercial Services is able to analyse grape, juice and wine samples for a range of free phenols.
Frozen grape samples can now be transported to the AWRI without a Plant Health Certificate from those areas not affected by Phylloxera. A copy of the AWRI Grape Material Movement and Declaration Form should be completed and sent with any samples.
AWRI Commercial Services is again offering smoke taint analysis for affected grapes at a reduced rate in order to support those affected by bushfires. Please contact Randell Taylor for more information or the AWRI Commercial Services website has further details on smoke taint analysis.
The AWRI’s Managing Director announced today the appointment of Dr Eric Wilkes to head up the AWRI’s Commercial Services group. Eric takes over the role vacated by Dr Vince O’Brien, who has accepted the role of AWRI’s Business Development Manager.
Vince, who has done a great job developing Commercial Services over the past four years into a lean and responsive successful business, was selected from a very strong field of internal and external candidates for the Business Development Manager’s position.
Eric has had a great deal of experience in managing technical projects and analytical facilities in the wine industry, and most recently in the role of AWRI’s Research Manager – Industry Applications, and he will be a great asset to both the analytical team and the project team within the AWRI’s Commercial Services group. Eric and Vince will assume their new roles on Monday, 5 March.
The wine and health debate has never been more intense. The Fifth International Congress of Wine and Health will be held next year, and the proceedings from the fourth congress are now available.
The aim of these triennial congresses is to showcase recent research efforts in order to increase our understanding of the biological, medical and societal effects of wine. It also aims to provide direction for new research efforts into the effects of moderate wine consumption on human health, as well as to inform public health policy. The congress topics include epidemiology, cancer, cardiovascular diseases, metabolic diseases, and nutraceutical and societal aspects. The fifth conference is to be held in Australia in 2013, hosted by the AWRI, immediately following the Australian Wine Industry Technical Conference.
The proceedings from the fourth international congress, held in Friuli, Italy on 3-6 October 2010 (hosted by the University of Padova) are now available from the John Fornachon Memorial Library and from the Journal of Wine Research.
Wine Australia has changed its requirement for the tasting of all wines that are exported. In the past, every consignment of wine over 100 litres exported from Australia needed to be evaluated sensorially by Wine Australia. As part of our service to our clients, the AWRI Commercial Services on-forwarded, at no charge, wine to Wine Australia for tasting.
As this requirement no longer exists, our clients now only have to send to the AWRI two bottles of each product to be exported for analytical testing instead of the four sent previously. The export approval analysis requirement still remains for all consignments of wine over 100 litres exported from Australia.
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 us with your request.
Recent AWRI staff publications
Bartowsky, E., Costello, P., Krieger-Weber, S., Markides, A., Francis, I., Travis, B. Influence of MLF on the fruity characters of red wine: bringing chemistry and sensory science together. Wine & viticulture journal 26(6): 27-33; 2011.
Borneman, A.R., Desany, B.A., Riches, D., Affourtit, J.P., Forgan A.H., Pretorius I.S., Egholm, M., Chambers, P.J. The genome sequence of the wine yeast VIN7 reveals an allotriploid hybrid genome with Saccharomyces cerevisiae and Saccharomyces kudriavzevii origins. FEMS yeast research 12(1): 88-96; 2012.
Borneman, A.R., Bartowsky, E.J. Comparative genomics in the wine bacterium Oenococcus oeni. Microbiology Australia 32 (4): 174-176; 2011.
Borneman, A.R., McCarthy, J.M., Chambers, P.J., Bartowsky, E.J. Functional divergence in the genus Oenococcus as predicted by genome sequencing. PLoS ONE 7(1); 2012.
Chambers, P. From omics to systems biology: towards a more complete description and understanding of biology. Microbiology Australia 32 (4): 174-176; 2011.
Coulter, A. Post-bottling spoilage – who invited Brett? Practical winery & vineyard 33 (1): 30-37; 2012.
Curtin, C., Borneman, A., Chambers, P.J., Pretorius, I.S. Winning at snakes and ladders. WBM (January/February), 18-25; 2012.
Dry, P. Root pruning and covercrops combine to control vigour. Australian & New Zealand grapegrower & winemaker (576): 29-30; 2012.
O’Brien, V., Johnson, D. Opportunities to improve winemaking profitability. Wine & viticulture journal 27(1): 18-21; 2012.
Parker, M., Osidacz, P., Baldock, G.A., Hayasaka, Y., Black, C.A., Pardon, K., Jeffery, D.W., Geue, J.P., Herderich, M., Francis, L. The contribution of several volatile phenols and their glycoconjugates to smoke related sensory properties of red wine. Journal of agricultural and food chemistry DOI: 10.1021/jf2040548: 2012.
Schmidt, S.A., Dillon, S., Kolouchova, R., Henschke, P.A., Borneman, A.R., Forgun, A.H., Chambers, P.J., Pretorius, I.S. Happy marriages and how to avoid getting stuck with the wrong partner. Practical winery and vineyard 33 (1): 6-7, 9-10, 12-14; 2012.
Stockley, C. More to the story of alcohol consumption and cancer. Australian & New Zealand grapegrower & winemaker (576): 45-46, 48-49; 2012.
Stockley, C. Alcohol and human health – sorting out the facts. Wine & viticulture journal27(1): 68-69; 2012.
Ting, C.S.C., Borneman, A.R., Pretorius, I.S. Wine-omics: new platforms for the improvement of yeast strains and wine quality. Benkeblia, N. Omics technologies tools for food science. Chapter 14: 339-365; 2012.
Varela, C., Schmidt, S.A., Borneman, A.R., Krömer, J.O., Khan, A., Chambers, P.J. The Australian Wine Yeast Systems Biology Consortium. Systems Biology: a new paradigm for industrial yeast strain development. Microbiology Australia 32 (4): 151-155; 2011.
Winter, G., Henschke, P.A., Higgins, V.J., Ugliano, M., Curtin, C.D. Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3. AMB Express 1(36): 11p.; 2011.
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.
