Our 2011 Annual Report has been despatched today to all Australian Wine Grapes and Grape Research levy payers. Our complete annual report can be accessed from the AWRI website by clicking here. For the busy reader, we are pleased to present the highlights of our report which can be accessed from here.
The Australian Wine Research Institute Blog
Technical Review: December 2011 issue now available online
6 December 2011 >The December 2011 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.
Changes to Standard 4.5.1 (Wine production requirements) and 1.3.1 (Food additives)
29 November 2011 >There have been recent changes to the Australia New Zealand’s Food Standards Code, which impact on the production of Australian wine. Australian winemakers should be aware of the following:
Changes to Standard 4.5.1 (Wine production requirements) and 1.3.1 (Food additives)
- The minimum alcohol content permitted for wine and sparkling wine produced in Australia has been reduced from 8% (80 mL/L) to 4.5% (45 mL/L) alcohol/volume.This amendment is relevant to wine produced in Australia only and does not apply to wine made in New Zealand or to wine imported into Australia and New Zealand.
- Sodium carboxymethyl cellulose (CMC) is now a permitted additive for wine and sparkling wine production in Standards 4.5.1 (Wine production requirements) and 1.3.1 (Food additives).Sodium CMC stabilises wine by inhibiting the formation of tartrate crystals and their subsequent precipitation. Sodium CMC is a permitted additive for wine and sparkling wine in the EU (Regulation EC 606/2009).
For further information, please contact the AWRI’s Health and Regulatory Information Manager, (Creina Stockley) or telephone: 08 8313 6600. Please visit our website for further regulatory information.
Wine Researchers Sequence ‘Brett’ Genome in world first
23 November 2011 >Scientists at The Australian Wine Research Institute have sequenced the genome of Dekkera bruxellensis (Brettanomyces), the yeast organism commonly known as ‘Brett’, in a world first for the Australian wine industry.
The breakthrough offers Australian winemakers a competitive advantage in managing the troublesome yeast, which has the potential to spoil wine with its ‘medicinal’ and ‘metallic’ characters.
“The Australian Wine Research Institute has been working proactively for more than two decades to give Australian wine producers an upper hand against Brett,” said Professor Sakkie Pretorius, Managing Director, AWRI.
“Sequencing the Brett genome, which reveals its genetic blueprint, means the Australian wine industry can future-proof its strategy against Brett and the risk of spoilage. We’ve put science to work to build economic security for our industry.”
Brettanomyces is well known to winemakers throughout the world as a so-called ‘spoilage yeast’. In Australia, the yeast has been brought under control through hard work by winemakers using research and recommendations by the AWRI. The incidence of Brett spoilage in Australia has dropped by ninety per cent.
AWRI recommendations address oak barrel hygiene and effective sulfite use at low dosage in combination with appropriate pH management. The possibility of Brett developing sulfite resistance was one reason why the AWRI set out to crack its genetic code, using new genomics technology to identify and target Brett’s weak spots more effectively. The project was funded by the Grape and Wine Research Development Corporation (GWRDC).
“Sequencing the Brett genome means we can investigate the potential for an emergence of a ‘super’ strain that is resistant to sulfite treatment. We’ve already found the most important gene responsible for sulfite tolerance in Brett,” said Dr Chris Curtin, the lead AWRI researcher on the Brett genomics project.
“It was similar to working on a giant jigsaw puzzle, with millions of pieces, without a pattern or a picture to work from. But those long hours of painstaking work over many months delivered results. We’ve now cracked the code of ‘the enemy’ and we’re working on new weapons for winemakers to use against this spoilage yeast.”
The work is described in an industry paper published in the November/December 2011 issue of the Wine and Viticulture Journal.
The Australian Wine Research Institute, a member of the Wine Innovation Cluster in Adelaide, is supported by Australia’s grapegrowers and winemakers through their investment body, the GWRDC, with matching funds from the Australian Government.
Wine researchers sequence ‘Brett’ genome in world first
>eNews – November 2011
1 November 2011 >Yeasts, enzymes, bacteria and oak for winemakers: easy search for products
Don’t get contaminated this vintage!
Australia’s fight against acetic acid boosted by Spanish ally
Predict potential loss of colour in your red wine as it ages
Boosting the Chardonnay aroma profile with nitrogen
Keeping your cool while making the most from every last drop
Attend our seminars without leaving your desk
Spicy win in Italy for AWRI scientist
Yeasts, enzymes, bacteria and oak for winemakers: easy search for products
Want to try a new yeast, enzyme, bacteria or oak product for your wine this vintage, and not sure where to find it? Check out the AWRI’s online searchable database of winemaking products.
It’s a simple search for products available to Australian winemakers. For example, enter ‘yeast’ and your search will return the details of over 220 products and their suppliers including contact details that match your search criteria.
There are a range of products you can search for, including yeast, enzymes, bacteria and oak products. Go to our website. This database was established in response to your feedback, so keep the suggestions coming as to how we can help your business further or how we can improve this service. Please forward your feedback to us.
Don’t get contaminated this vintage!
Vintage is the riskiest period where your wine can be tainted or contaminated. Keep your wines taint free this vintage by taking simple preventative measures and precautions now.
Most vintage contaminations are due to contact of wine with refrigerant brines from cooling systems and hydraulic oil from mechanical harvesters or grape bin tippers, usually via slow leaks or burst lines. The incidence of these contaminations can be reduced by performing pre-vintage inspections and maintenance of all hoses and clamps supplying brine and machinery oils.
Most vintage taints are due to aromatic hydrocarbons that originate from particular paints, or paint thinners, used on grape bins and other transport vessels. These taints can be avoided by using food grade, two pack epoxy paints and by avoiding the use of chlorinated rubber-based paints. It is imperative that the paint be properly cured and should ideally be left seven to 12 days before the painted object is used, depending on the product specifications.
Using tainted additives has also been a prominent cause of tainted wines. You may not be aware that suppliers are not necessarily bound to provide you with taint-free additives and processing aids (more information about this can be found here)
Better to be safe than sorry, so purchase and assess your additives now before vintage to ensure you’re ready for a taint-free year.
A more extensive discussion of vintage taints and contaminations, and how to avoid them, can be found in the February 2009 issue of Technical Review (#178, pages 22–27), which can be found here.
Australia’s fight against acetic acid boosted by Spanish ally
The pungent nail polish remover smell is bad enough in the beauty salon, but it’s a travesty in wine. Australia’s fight against this enemy in wine has received a boost from visiting scientist, Dr Estibaliz Mateo from Spain.
Spanish visiting scientist, Dr Estibaliz Mateo, has used her acetic acid bacteria (AAB) expertise to help identify the Australian vineyard and winery AAB isolates with the AWRI’s Dr Eveline Bartowsky and Jane McCarthy. Esti is a researcher at Universitat Rovira i Virgili, Tarragona Spain, and spent her sabbatical at the AWRI (May-September 2011). Using classical and molecular techniques, she has studied over 600 isolates from a survey of vineyards in the Adelaide Hills region and wine isolates in the AWRI Wine microorganism culture collection. About 80 different profiles have thus far been identified. This collaboration will continue to identify the AAB isolates to species and strain level and further characterise the isolates to better understand how they survive through winemaking.
Predict potential loss of colour in your red wine as it ages
If you haven’t yet joined the growing numbers of winemakers using the AWRI’s Tannin Portal, here’s another reason to get on board. You can now predict potential colour loss of your red wine as it ages.
We’ve expanded the functionality of the AWRI Tannin Portal. Winemakers can now gain an insight into issues surrounding colour stability in red wines and ferments, by allowing measurement of free anthocyanins and pigmented tannins. These two parameters are known to relate to stabilisation of colour as red wines age. By measurement at an early stage in the wine’s life, potential colour loss issues over time can be predicted.
The AWRI Tannin Portal is a web-based tool that can be used to predict levels of tannins, phenolics and pigments in red wines and ferments. Wine producers who subscribe to the Portal are able to generate data in real-time using their own UV-Vis spectrophotometer.
The Portal now contains over 6,000 wine samples incorporating a variety of vintages, varieties and regions from various countries. Users can apply these data to benchmark the levels of tannins, phenolics and colour in their own wines.
Click here for more information on the Portal, or please contact Neil Scrimgeour, Commercial Services (telephone 08 8313 0892).
Boosting the Chardonnay aroma profile with nitrogen
Is your Chardonnay juice a little lacking in lustre? We compared moderate and high additions of inorganic (diammonium phosphate) and organic (amino acid) nitrogen supplementation of Chardonnay grape juice and found the results ranged from improved aroma intensity with ‘fruity’ attributes through to undesirable ‘solvent’ notes. Find out how nitrogen management can be a valuable tool for the winemaker.
In the comparison of inorganic (diammonium phosphate) and organic (amino acid) nitrogen supplementation of (Chardonnay) grape juice, we showed that moderate additions increased both the aroma intensity and ‘fruity’ attributes whilst reducing ‘complex’ attributes.
However, high addition of inorganic, but not organic nitrogen, produced a ‘solvent’ or ‘estery’ taint.
Nitrogen management provides an important additional tool for modulating wine flavour and style.
(AWRI publication #1300 Curtin, C.D.; Bellon, J.R.; Bartowsky, E.J.; Henschke, P.A.; Chambers, P.J.; Herderich, M.J.; Pretorius, I.S. Harnessing AWRI’s yeast and bacterial research to shape ‘Next-Gen’ Chardonnay Part 2: Influence of yeast, nutritional management and malolactic fermentation. Wine & Viticulture Journal 26(2), 15-24.)
Keeping your cool while making the most from every last drop
Feeling a little hot under the collar while spending too much on keeping cool? Could you be responsible for the nasty neighbourhood pong? Maybe it’s time to invest in understanding your refrigeration and winery wastewater processes? The AWRI is now running practical, case study orientated one day workshops which explore wastewater management, water re-use and improving winery refrigeration.
The full day program will equip people from both small to large wineries with the skills and practical know-how to implement simple changes within their winery. Participants will be guided through the recently-released GWRDC winery wastewater management and recycling project publications: Business fundamentals, Operational Guidelines and Resource Kit, available online here.
Cleaner production opportunities, best practice treatment options, problem solving and water reuse will be discussed through a series of case studies delivered by the AWRI’s Karl Forsyth.
Refrigeration can be responsible for up to 70% of winery energy consumption. How to improve winery refrigeration efficiency will be explained through a series of selective case studies.
Preview content will be available through the AWRI’s free of charge webinar (online seminar) on 6 December. Register here now. To request a workshop for your region contact rtp@awri.com.au
Attend our seminars without leaving your desk
We know what it’s like – it is sometimes too hard to get away from work to keep up with the latest developments. Here’s a way to keep up to date and you don’t have to leave your desk – and the best news is that it is free!
A weekly seminar over the web (webinar) delivered to your desktop by the experts at the AWRI. The AWRI’s webinars cover a range of winemaking, winery management and viticulture topics. Each webinar consists of a presentation followed by an interactive Q&A session. Grab your coffee and get in front of your computer each Tuesday at 11:30 am (Australia Central Summer Time) to join in.
Topics include sustainability, minty flavours in red wines, terroir and cleaner production strategies covering water reuse and winery refrigeration efficiency. Our last webinar for the year will be held on 6 December. Register now.
Wines of France
You told us you want more educational classes about international wines – so we’ve turned to France! We’ve enlisted the help of two MWs and our Advanced Wine Assessment Course team have sourced 80 bottles of French wine not found in Australia. The first one-day course has been sold out, but there are still limited places available in Day 2.
- A comprehensive one day tasting experience to give you a valuable insight into the diverse regions and unique wine styles of France.
- Led by two Masters of Wine professionals.
- The tasting will include leading benchmarks, examples of wines from the lesser known appellations and wines that have never been seen before in Australia.
- This will be a unique session brought to you from the team that stages the AWRI’s Advanced Wine Assessment Course (AWAC).
- This program has been tailored to suit wine professionals with advanced tasting skills.
- In total, eighty wines will be presented blind and evaluated in a wineshow style format.
- Seats are limited so act quickly to secure your place.
Click here for more information.
Spicy win in Italy for AWRI scientist
The AWRI’s work on the spicy black pepper character in wine (rotondone), in collaboration with the University of Auckland, was presented recently at the viticulture conference GiESCO 2011 in Asti, Italy. AWRI Senior Scientist, Tracey Siebert, and the University of Auckland’s Gerard Logan were awarded the Italo Eynard Award for best paper.
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 us with your request.
- To order AWRI staff publications and articles from Technical Review 194 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
Blair, R. After the outbreak. WBM (August): 46-47; 2011.
Capone, D.L., Pardon, K.H., Cordente, A.G., Jeffery, D.W. Identification and quantification of 3-S-Cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon blanc grape juice by HPLC-MS/MS. Journal of agricultural and food chemistry. 59 (20): 11204-11210; 2011
Hayasaka, Y., Baldock, G., Parker, M., Herderich, M., Pretorius, I. Seeing through the haze: the discovery of chemical markers for smoke exposure. Wine & viticulture journal 26 (5): 26, 28-31; 2011.
Schmidt, S.A., Dillon, S., Kolouchova, R., Henschke, P.A., Borneman, A.R., Forgan, A., Chambers, P.J., Pretorius, I.S. Grape juice and wine yeast: happy marriages and how to avoid getting stuck with the wrong partner. Wine & viticulture journal 26 (5): 30-34; 2011
Robinson, E., Francis, L., Cozzolino, D. Cutting through the confusion around Pinot G. Australian & New Zealand Grapegrower & winemaker (567) : 48-52, 54; 2011.
Ugliano, M., Kwiatkowski, M., Capone, D., Siebert, T., Dieval, J-B., Aagaard, O., Waters, E.J., Vidal, S. [Effect of wine composition, oxygen exposure and closure-derived oxygen on Sauvignon blanc key sulphur aroma compounds.] Effet de la composition d’un vin, de l’exposition à l’oxygène et de l’oxygène issu du bouchage sur les composés aromatiques soufrés principaux d’un Sauvignon.
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 2011 issue now available online
18 October 2011 >The October 2011 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.
Want to find out what products are available to assist in the production of Australian wine? Go to our website to search for enzymes, yeasts, bacteria and oak products available to Australian winemakers (click here).
AWRI Agrochemical Update October 2011
10 October 2011 >Spray drift survey
The Australian Pesticide and Veterinary Medicines Authority (APVMA) requires new pesticides to be assessed for the potential risk of spray drift and new labels can now describe mandatory no-spray zones of up to 300 metres in a downwind direction. In addition, the labels of currently registered pesticides are also being reviewed to include comprehensive instructions for managing spray drift. These changes are considered to be impractical for the wine sector and have the potential to make some chemicals unusable because of the increased buffer zones being proposed.
The Grape and Wine Research and Development Corporation (GWRDC) is seeking data about spray application practices in vineyards to support the development of a wine-sector response to APVMA policy.
To support this initiative, the GWRDC requests that you please complete an anonymous spray survey about the technologies and management practices used by the wine sector to manage and prevent spray drift. This survey will close at 5:00 pm ACDT Wednesday, 19 October 2011. To go to the survey, please click here.
Biological Farmers of Australia (BFA) certified products
The BFA publishes a list of allowed inputs for organic production. Products on this list should not be automatically considered suitable for organic or conventional viticulture even though they are considered organic. All growers must adhere to the instructions on APVMA approved labels when applying any product for pest control.
Section 1.4 of the current Australian Certified Organic standard requires ‘adherence to the Agricultural and Veterinary Chemicals Code Act 1994 and the Agricultural Pesticides and Veterinary Medicines Association (APVMA), which prescribes registration and exemption requirements.’
In addition, section 3.2.1 of the same standard outlines that to maintain certification, an operator must ‘Ensure compliance with regulatory requirements, including but not limited to health requirements for food quality and safety and APVMA requirements for crops and livestock, export orders, etc.’
This information is provided to inform the Australian grape and wine sector of agrochemical information, and should not be interpreted as an endorsement
Unlike individual consumers, companies can sign their rights away
5 October 2011 >The AWRI has, over many years, played a pro-active role in protecting the integrity and purity of Australian wines. We reported in 20071 the case of a taint derived from tartaric acid. The investigation identified 2,6-dichlorophenol as exhibiting a ‘plastic/chemical/beachball-like’ taint. The case was notable in a number of respects: the significant volume (>5million litres) and attached commercial value >$10M of the wine affected. The taint only became apparent when the tartaric acid was added to the juice/must and underwent primary fermentation2. As part of our service to the grape and wine sector, technical reports were also prepared for winery levy-payers to support insurance claims or legal proceedings against suppliers of tainted processing aids or additives.
This particular case made it to the Supreme Court of Victoria in December 2010. A number of proceedings were involved due to the number of parties concerned.
It was accepted that the “contaminated” tartaric acid provided by the supplier was not reasonably fit for use by the winery as an additive in the making of wines for human consumption for itself or for others, and that the tartaric acid delivered by the supplier to the winery was not of merchantable quality. However, the court ruled in favour of the supplier and the key argument was based on some of the terms and conditions of sale which were included in a credit application. The supplier’s terms and conditions included clauses which absolved the supplier of any responsibility…
“…the company gives no condition or warranty whatsoever as to the suitability or fitness of the goods…”
“it is the responsibility of the purchaser to satisfy himself as to the condition, quality, suitability and fitness of the goods…”
“The company shall be under no liability to the purchaser for any loss of any kind…arising out of the supply of or failure to supply goods…”
The terms of credit application had been signed six years previously by a finance officer from the parent organisation of the winery, located in a different region. It was also clear that the significance of the contractual fine points were not clearly understood at the time of signing the credit application. The signing of the credit application was also confirmation of the credit applicant’s agreement to all clauses in the suppliers’ terms and conditions.
Whilst the AWRI does not wish to comment on specific details relating to the Court’s decision, we would like to remind levy payers to ensure they understand the risks associated with the transfer and use of additives used in the winemaking process.
As we are now entering a buying period for harvest 2012:
- We strongly urge wineries to review their contractual arrangements with their suppliers to ensure your organisation has legal recourse.
- If you do not have copies of current terms and conditions then ask for complete copies from your supplier.
- If you are not satisfied with the terms and conditions, then renegotiate or seek to work with alternative suppliers. If in doubt you should seek legal advice.
- The dual roles of negotiating supply contracts and receival / use of additives need to be combined to avoid ambiguous situations about who takes responsibility and when.
- We remind wineries that it is your responsibility, and not that of your suppliers, to ensure that the wine is fit for purpose.
- In contract processing arrangements, generally the processing winery cannot transfer the risk to a supplier where a tainted additive has been used (unless the contract has been specifically tailored to allow this to occur, which would be unusual).
- The grape and wine sector needs to be more pro-active about the surety of products that it uses in the winemaking process.
- We recommend wineries implement procedures for simple, sensory-based screening of winemaking additives and processing aids prior to vintage – procedures are available on our website (http://www.awri.com.au).
Whilst the AWRI is unable to give legal advice, we can assist Australian winemakers on technical matters. If you have any questions please contact the AWRI technical problem solving team on (08) 8313 6600 or e-mail: winemakingservices@awri.com.au
References:
1 The Australian Wine Research Institute, Annual Report 2007, pp27-29
2 The 2,6-dichlorophenol was covalently bound to the acid and only released during fermentation (presumably by enzyme hydrolysis)
AWRI Board announces new Managing Director
22 September 2011 >Chairman of the Board of The Australian Wine Research Institute, Mr Peter Dawson, announced today the appointment of Dr Dan Johnson as the new Managing Director, effective 1 December 2011. Dr Johnson will succeed Dr Sakkie Pretorius who has led the AWRI over the past seven years and has been appointed recently as Deputy VC Research at University of SA.
In making the announcement, Mr Dawson commented that “the search for our new Managing Director was conducted globally, and the Board was pleased with the high quality of applications received for this position.”
In the appointment of Dr Johnson to the position, Mr Dawson said, “Dr Johnson has made a significant contribution to the development of the AWRI, and benefit to the industry, over the past five years in his capacity of General Manager – Business Development. His understanding of the Australian wine industry, combined with his proven business and science skills made him the stand-out candidate for the position. The Board believes that under Dr Johnson’s leadership, combined with a continued focus on world-class research, the AWRI will be best placed to continue to lift its delivery of value to the Australian wine industry. We are delighted to appoint Dr Johnson to the role.”
In accepting the role, Dr Johnson said, “Whilst science is in my heart, the numbers are in my head. If there is one issue that unites the Australian wine sector, that issue is economic reality. In my new role as Managing Director of the AWRI, I recognise the significance of this issue and the need for Australia’s wine industry and its value chain to generate competitive advantage through technical innovation.
Over the past 56 years, the AWRI has proved itself to be more than the Australian wine industry’s own research company. It has become one of Australia’s truly globally competitive research institutes, internationally renowned for its world-class expertise and capability.
Since I joined the AWRI as General Manager – Business Development five years ago, I have seen the AWRI excel in its pursuit of scientific breakthroughs. I now have the privilege of leading its transition to a new phase.
As a scientist, I am passionate about world-class science and its publication in high impact, peer-reviewed journals. I am, however, equally passionate about its application in industry, making a meaningful difference to Australia’s wine community. The future of the AWRI lies in a common purpose, shared with its partners and stakeholders: a purpose grounded in economic reality and sustainability, supported by world-leading scientific and technical capability.
I look forward to working with the Australian wine industry in order to deliver outcomes that underpin that sustainable future.”
For further information:
Peter Dawson, Chairman: email: peter.dawson@awri.com.au
Rae Blair, Communications Manager: email: rae.blair@awri.com.au
BIOGRAPHY OF DR DAN JOHNSON
Dan holds currently the position of General Manager – Business Development at The Australian Wine Research Institute, where he has worked since July 2006. During this time, he has worked alongside the Managing Director of the AWRI in all matters of strategy and operations management and is specifically responsible for the management of AWRI’s commercial affairs and business relationships.
In total, Dan has been directly involved in raising and/or administering more than $150 million for research institutes and venture capital firms and been directly involved in 9 biotechnology start-up companies.
Dan has been instrumental in driving various initiatives at the AWRI. One significant example is the leveraging of levy-payer funds to attract substantial revenue from a diverse range of funding agencies and corporate partners. In effect, industry is now receiving more ‘bang for their buck’. In addition, Dan has been actively involved in the formation of the Wine Innovation Cluster on the Waite Precinct and in AWRI’s move into the scientific disciplines of metabolomics and bioinformatics.
Prior to joining the AWRI, Dan held the position of Business Development Manager at Bio Innovation SA. In this role Dan worked as part of a team that annually administered several million dollars in grant funding and formed South Australia’s first dedicated life science venture capital fund, Terra Rossa Capital, which has funds under management of approximately $35 million.
Dan’s career choices and achievements reflect his two great professional passions – science and business. Having worked as a scientist and in various roles closely aligned to science, he is passionate about R&D but is equally passionate about the practical application of that R&D.
Dan has published several peer-reviewed articles in journals including the Journal of the American Chemical Society and Biochemistry, and presents in scientific and industry fora on topics such as biotechnology and the wine industry, and is the inventor and owner of a granted patent.
Dan is a ‘lifelong learner’ with an exemplary academic track record, holding both a PhD and an MBA, for which he won several prizes and awards. He is a graduate of the Australian Institute of Company Directors.
On the personal side, Dan is married with a daughter. A self-confessed ‘cricket tragic’ he loves nothing better than sitting back to watch Australia take on England at the cricket with a glass of Australian wine in hand.