The Australian Wine Research Institute

The Australian Wine Research Institute Blog

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

Wines of France

Spicy win in Italy for AWRI scientist

Recent literature

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.

2011 AWRI Webinar series

13 September 2011 >

Webinar is an interactive tool enabling you to participate in a live seminar from your desk using a computer with Internet access.

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 and is held on a Tuesday at 11:30am Australia Central Daylight Time (Adelaide, GMT+9:30).

Register now to participate in our upcoming webinars:

Presentation: What sensory properties of red wines drive consumer preferences?
Presenter: Patricia Osidacz
Date: 27/09/2011

Presentation: Know your chemicals
Presenter: Marcel Essling
Date: 27/09/2011

Presentation: Winery cost reduction strategies
Presenter: Vince O’Brien
Date: 11/10/2011

Presentation: It’s getting hotter, what does this mean for our vineyard management strategies?
Presenter: Mardi Longbottom
Date: 18/10/2011

Presentation: Tannin from grape to wine: new insights on a complex system
Presenter: Keren Bindon
Date: 25/10/2011

Presentation: Effective oxygen management at bottling
Presenter: Warren Roget
Date: 1/11/2011

Presentation: Doing more with less: sustainable process solutions for profitability
Presenter: Richard Muhlack
Date: 8/11/2011

Presentation: The origin of eucalyptol and minty flavour in red wines
Presenter: Dimi Capone
Date: 15/11/2011

Further information or to register

For further information or to register, please visit our website at http://www.awri.com.au/industry_support/courses-seminars-workshops/webinars/.

Registration confirmation

After registration, you will receive a confirmation email with the link to the webinar and a password to join the session.

System requirements

You will need a computer with Internet connection and audio is connected via your computer’s microphone and speakers (Voice over IP – VOIP). A headset is recommended.

AWRI Agrochemical Update September 2011

6 September 2011 >

New active combination

Captan and Metalaxyl

APVMA 48772

Duplex WG has been granted registration by the Australian Pesticides and Veterinary Medicines Authority (APVMA) for control of Downy mildew, Black spot, Botrytis bunch rot and Phomopsis cane and leaf spot.

Duplex WG is a CropCare Australasia Pty Ltd product. It contains the active constituents captan and metalaxyl which are Group M4 and Group 4 fungicides respectively.

Resistance management strategy: Do not apply more than four Group 4 fungicides per season and no more than two consecutively.

Restriction on use for export grapes: Use no later than 30 days before harvest.

Re-entry period: Do not enter treated areas until 13 days after treatment unless wearing cotton overalls buttoned to the neck and wrist (or equivalent clothing) and chemical resistant gloves. Clothing must be laundered after each day’s use.

New restriction on use for export wine

Paraffinic oil

APVMA 54179

BioPest is a Sacoa Pty Ltd product registered for control of Powdery mildew in grapevines. It contains the active constituent paraffinic oil which is an unspecified fungicide group. Trial results indicate no adverse effect on fermentation kinetics or wine sensory properties when applied up to E-L 31 (before bunch closure).

Restriction on use for export grapes: Use no later than E-L 31 (before bunch closure).

This information is provided to inform the Australian grape and wine sector of agrochemical information, and should not be interpreted as an endorsement

September 2011

1 September 2011 >

Didn’t see that coming – how did that get there?
Power generation from grape marc – soon to be a reality
Are consumer preferences constant?
Good things come in small packages: micro-scale fermentations at WIC Winemaking Services
Experienced chemist and well respected industry technician joins the AWRI
Read up on alternative grape and vine varieties

Didn’t see that coming – how did that get there?

Calcium levels in wine are traditionally not something that you would be checking in juice or wine, but a number of wines investigated by the AWRI’s Winemaking and Extension Services (WES) team recently, containing crystals, in particular calcium tartrate crystals, would suggest otherwise.

Calcium levels in wine are typically low, or have they been creeping up in recent times? While calcium occurs naturally in grapes and wines, levels can be elevated by the use of calcium salts as additives or fining agents, such as deacidification with calcium carbonate, skim milk and calcium based bentonites. It has been suggested that there is a real risk of calcium tartrate precipitation when the level of calcium is over 60 mg/L in red wines and 80 mg/L or more in white wines (Ribereua et al. 1977). Further reading on calcium and CaT deposits can be found here. If you are not aware of the calcium levels in your wines, then you might not see this potential problem coming.

Power generation from grape marc – soon to be a reality

Wine producers in the Riverland could soon be using power generated from grape marc. The AWRI has been working on the feasibility of extracting bioenergy from grape marc for a number of years and, in 2009, the AWRI’s Dr Richard Muhlack won an Australian Government prize awarded by the Department of Agriculture, Fisheries and Forestry (DAFF) for his work in this area. Now, a grape marc bioenergy facility will be built.

Our aim has been to examine marc and grape stalks for their calorific value and combustibility under various conditions, in order to produce reliable data on which business cases for the implementation of this technology might be based. Recently, Tarac Technologies (a partner in our 2009 DAFF bio-energy project) together with Murrumbidgee Irrigation (MI), issued an invitation to tender for design and construction of a 10MWth grape marc bioenergy facility (estimated project cost > $10m) to be located in Griffith NSW. Coincidentally, Richard Muhlack re-located from Adelaide to Griffith in November 2010, in order to manage our newly-established AWRI Riverina Node. According to the tender invitation document, Tarac and MI intend to sell surplus (renewable) electricity to other local large energy users, which would inevitably include wine Riverina wine producers. This demonstrates great confidence in grape marc bioenergy technology, and we consider this is a big win; it de-risks the technology, and hopefully will provide necessary momentum for similar developments in other wine regions. For further information contact Richard Muhlack.

Are consumer preferences constant?

Can a person’s taste preferences be altered? Are likes and dislikes static, due to genetics or early upbringing and only changing over the long-term, or can they be influenced by recent wine experiences? We’ve shown that there can be a marked change in preference after different wine encounters, especially for newer wine consumers, and confirmed that opportunities to expose consumers to wines will affect their responses.

In two linked studies we have assessed short-term changes, either due to repeated experience with different wine types or due to a wine education course. While consumers can’t be persuaded to appreciate wines they previously disliked, many can have greater enjoyment of wines with higher fruit and oak flavour than they previously demonstrated.

After two weeks of exposure to different wines, consumers had increased liking scores of wines with similar characteristics to the wine they were exposed to, whether a more complex, higher flavoured style or a lighter and sweeter type.

In the second study, many consumers changed preferences after a tasting course towards wines with greater fruit intensity and away from wines with a degree of bitterness or stronger acidity.

For more information please contact Patricia Osidacz.

Good things come in small packages: micro-scale fermentations at WIC Winemaking Services

Need to run a micro-scale fermentation to test for agrochemical residue, or perhaps you want to check out how that single vine new variety might perform? Replicated trials can now be performed at WIC Winemaking Services, under the care of Gemma West, an experienced and qualified winemaker.

The WIC Winemaking Service can run a series of 5 kg-scale (for red and white fruit) replicated trials, using a variety of temperature controlled rooms which enable good results even with more hostile treatments such as those in agrochemical residue trials.

Trials can be designed to include high-end chemical or sensory analysis. The new micro-fermentation capability complements WIC Winemaking Services’ current offering of replicated small- and pilot-scale winemaking.

For further information, please contact Gemma West or on telephone (08) 8313 6600.

Experienced chemist and well respected industry technician joins the AWRI

With his appointment to the AWRI as Research Manager – Industry Applications, Eric Wilkes is looking forward to working with wine producers around Australia to assist them to adopt beneficial technologies and practices.

Eric has worked in the beverage industry since completing his PhD in chemistry at the University of Newcastle in 1997, where he held both teaching and technical positions. Initially spending four years based in the Hunter Valley with the then independent Rosemount Estates he moved to SA in 2001 to take up the role of Group Chemist with the Foster’s Wine Group based at the Wolf Blass Winery. In 2007 he accepted the role of Global Manager Analytical Services with the Foster’s Group overseeing the integration and alignment of testing and technical services across their whole beverage portfolio on three continents; and in 2010 he joined P&N Beverages in Sydney as National Technical Manager with responsibility for new product development, product QA, customer feedback and product compliance. Specialising in technical management he has extensive experience in successfully integrating new technologies and systems into wine production and improving those already in place. He is also a past committee member of the Interwinery Analysis Group and the co-author of a book on wine laboratory analysis. Eric was already well known to many AWRI staff members who have worked with him on many collaborative projects over the years, and we have always been impressed by his wealth of knowledge and experience across many areas of expertise, not to mention his affable nature; which is why we recruited him! Eric has hit the ground running in his new role, and we are sure he will turbo-charge many of our Development projects.

Read up on alternative grape and vine varieties

A recent addition to the AWRI’s Research to Practice series is ‘Alternative varieties: emerging options for a changing environment’. The AWRI’s John Fornachon Memorial Library supports staff by sourcing references to aid their research. Some of the books on alternative grape and vine varieties, added to our book collection during the course of producing the Research to Practice handbook, are listed.

Library books are available for loan and can be searched and requested via the Library catalogue – or you can email us with your request.

  • Bettiga, L.J., Christensen, L.P., Dokoozlian, N.K., Golino, D.A., McGourty, G., Smith, R.J., Verdegaal, P.S., Walker, M.A., Wolpert, J.A., Weber, E. Wine grape varieties in California. iv, 188 p., 2003.
  • Bohm, J., Gato, O., Laureano, P. The grapevine varieties from Alentejo. 17 p., 1999.
  • Higgs, D. Emerging varietal wines of Australia : a guide for the adventurous winelover. ix, 209 p., 2005.
  • Ministère de l’agriculture et de la pêche – CTPS. Catalogue des varietes et clones de vigne cultives en France [Catalogue of selected wine grape varieties and certified clones cultivated in France]. 455 p., 2007.
  • Tassie, L. Dry, P. Essling, M. Alternative varieties: emerging options for a changing environment. xiv, 142 p., 2010.

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.

AWRI Agrochemical Update August 2011

22 August 2011 >

Dimethoate

Dimethoate is under review by the Australian Pesticides and Veterinary Medicines Authority (APVMA) Chemicals Review Program. The review is based on concerns regarding the potential for unacceptable dietary exposure risks resulting from post harvest dipping of fruit and vegetables. This is not a use pattern employed by the wine grape sector. Dimethoate is still registered however the APVMA can take regulatory action including a suspension of some or all prescribed uses should it believe continued use is a risk to the community.

While the use of broad-spectrum insecticides is discouraged in wine grape production, the recommended withholding period for dimethoate remains: ‘Use no later than 80% capfall.’ It is also advised that growers contact their winery or grape purchaser prior to the application of any 1A, 1B, 2B or 3A insecticide.

New active

Spinetoram

APVMA 61717

Delegate has been granted registration by the Australian Pesticides and Veterinary Medicines Authority (APVMA) for control of light brown apple moth and grapevine moth in grapevines.

Delegate is a Dow AgroSciences product. It contains the active constituent spinetoram which is a Group 5 insecticide.

Resistance management strategy: Do not apply more than four Group 5 insecticides in any season.

Restriction on use for export grapes: Use no later than E-L 31 (before bunch closure).

Permits

All agricultural pest protection products sold in Australia must be registered for use by the Australian Pesticides and Veterinary Medicines Authority (APVMA). In most States, registered products must only be used for those approved purposes that are stated on the label. However, situations do arise whereby chemicals are needed for a use not specified on the label.

In such instances an ‘off-label’ permit may be obtained through the APVMA Permits Scheme. Such permits allow the use of chemicals legally in ways that are different to the uses specified on the product label and/or allow limited use of an unregistered chemical.

In the last season, two emergency use permits (PER12588 and PER12605) were issued by the APVMA for the control of downy mildew. Those permits lapsed on 30 April 2011 and as such, the products listed are not permitted for use in viticulture.

Reporting ‘chemical trespass’ where spray drift is suspected

If you suspect your vineyard has been subjected to spray drift, record the following information about the incident and report it to the relevant state authority. By informing your regional or national association, chemical trespass incidence can be tracked and a coordinated response can be developed where appropriate.

Before reporting a spray drift incident, be prepared to provide the following information:

  • Incident date;
  • Incident location;
  • Crop symptoms;
  • Name and contact details of chemical user (if known);
  • How chemical was applied (plane, airblast sprayer);
  • Weather conditions, particularly air temperature and wind speed and direction;
  • Chemical involved; and
  • Effect from incident (risk to crops/health/environment).

As a result of a spray drift report, an investigation may be conducted. Tissue samples may be required for analysis to determine what has occurred. If there is a likelihood of contamination to fruit, residue testing may be undertaken.

For details of who to contact in your state, click on the following link: https://www.awri.com.au/industry_support/viticulture/spray_application/reporting_spray_drift/

This information is provided to inform the Australian grape and wine sector of agrochemical information, and should not be interpreted as an endorsement

Alternative varieties workshop at the AWRI 9 September

19 August 2011 >

The Australian Wine Research Institute provides Research to Practice training to help you manage future vineyard planting decisions.

  • What attributes should I look for in an alternative variety?
  • Where do I get the information I need?
  • How do I source planting material?
  • Which ’emerging’ varieties have suitable characteristics for my region?
  • What do the alternative varieties taste like?

The Research to Practice workshop ‘Alternative varieties – emerging options for a changing environment’ is open to everyone and will be held at The Australian Wine Research Institute on 9 September 2011. Further details, including the registration form, can be found here.

All enquiries to Mardi Longbottom on email: rtp@awri.com.au