Untimely spring and early summer rains have seen an outbreak of downy mildew infections in regions across south eastern Australia. In these conditions, fungal diseases such as botrytis and powdery mildew can also develop. Downy and powdery mildew damage can provide an avenue for Botrytis infection. An incidence of powdery mildew and Botrytis in fruit can compromise wine quality.
An eBulletin released on 11 November 2010 (click here), provided an update on the downy mildew outbreak including a summary of the important issues around control. A further update was released on 6th December 2010 (click here).
In the current situation, it is important to be thinking about processing options and strategies for dealing with Botrytis infected fruit (click here), as well as managing potential issues associated with higher levels of elemental sulfur and copper residues from spray applications. An article outlining strategies for detailing various fungal infections can be found here. It is essential to check for laccase activity (see Commercial Services for available analyses) when dealing with fruit infected with Botrytis.
The vineyard applications used to control fungal infections may contain elemental sulfur and copper (in addition to other active constituents) depending on the type of fungal infection(s) you are trying to manage.
Higher levels of residual elemental sulfur can lead to excessive hydrogen sulfide production during fermentation. For more information, refer to strategies for managing elemental sulfur (click here). Removal of elemental sulfur from red must is difficult, reduction can only be controlled through reducing application in the vineyard.
Copper can also accumulate on grapes through spray applications in wet years, however it is our experience that these levels will decrease considerably during fermentation and be removed with the lees. It is important that copper additions post-fermentation are informed additions, that is, the concentration of copper is known before performing any copper sulfate additions.
Further assistance
Further information can be accessed through the AWRI’s Information Services team by ordering from the below list.
Should you require further assistance, please call the AWRI’s Winemaking and Extension Services team on 08 8313 6600 or by email.
It is with pleasure that we present to our stakeholders our annual report for 2010. The complete annual report is now available for viewing online via our website. Below are just some highlights from our very rewarding year of activity, and we encourage you to read the full report in detail. We wish all of our friends a safe and happy festive season and look forward to working with you in 2011.
A special wine tasting and technology showcase for key wine industry leaders were organised to celebrate the AWRI’s 55th anniversary of supporting Australian grape and wine producers.
Breakthrough in smoke taint diagnostics. (i) New multi-analyte methods for quantification of conjugated and free volatile phenols (including phenol, cresols, guaiacol, methylguaiacol, vinylguaiacol, syringol and methylsyringol) have been developed using HPLC-MS/MS and GC-MS, respectively. (ii) Aroma detection threshold values in a red wine base have been established for volatile phenol compounds implicated in bushfire smoke taint. (iii) Aided by synthesized glycosidic precursors the release of the volatile phenol guaiacol and its role in retro-nasal smoke flavor perception has been demonstrated.
In a world-first, Australian producers of Pinot Grigio and Pinot Gris wines have access to a simple labelling device which informs consumers the ‘style’ of the wine in the bottle at point of sale or before opening. Called the PinotG Style Spectrum, the label indicates to consumers whether the style of the Pinot Grigio or Pinot Gris wine is ‘crisp’ or ‘luscious’ or somewhere on the spectrum of possible styles in-between. Additionally, the labelling device will potentially help remove the confusion which results from the common use of the two names for the same variety, which are often difficult to relate to the style of the wine in the bottle. See PinotG.com.au for more details.
Improved understanding of the formation of tropical fruit aromas during winemaking through the development and application of an HPLC-MS/MS method, which quantifies precursors to 3-mercaptohexanol (3-MH).
Improved identification of compounds responsible for ‘reductive’ character: compounds most likely associated with ‘reductive’ characters are hydrogen sulfide, methanethiol and dimethyl sulfide, while methyl thioacetate could act as a source of methanethiol over time. ‘Struck flint’ aroma in white wine may be linked to the compound benzyl mercaptan.
Strong evidence links eucalyptol in red wine to eucalyptus trees grown in close proximity to vineyards.
Improved understanding of tannin achieved indicates that (i) grape-derived cell wall materials have a stronger affinity for seed tannins than skin tannins; (ii) an increase in winemaker perception of quality is related to an increase in the concentration of tannins, particularly skin tannins in wine; and (iii) older tannins interact only weakly with proteins and this could explain the ‘softening’ effect that wines undergo with age.
Tannin measurement went on-line via a handy web portal, showing winemakers how to use tannin to their advantage and compare against regional and national measurements.
Non-destructive analysis of wine in-bottle is now possible through collaboration with the AWRI, Jeffress Engineering and Camo Software, using the BevScan. This technology could potentially be used to screen wine stocks to identify damaged from high quality wine due to bottling, packaging, storage or other variables.
Yeast strain-derived sensory effects can be retained for long periods. A sensory study on two sets of three year old Sauvignon Blanc wines showed that there were significant differences between wines made with different yeast strains, and these differences were retained for almost three years.
Enhanced activity of two, previously uncharacterised, yeast genes has been shown to increases the release of 3-mercaptohexanol during fermentation, increasing the pool of wine yeast genes available to improve wine flavour.
A proof-of-concept, GM, wine yeast prototype strain reduced ethanol concentration from 15.5% (v/v) to 12% (v/v) in small-scale winemaking trials in both Chardonnay and Shiraz musts.
AWRI-developed wine yeast wins award in Germany. Maurivin Platinum, a low-H2S yeast developed by AWRI, won an award at Intervitis-Interfructa in Stuttgart, Germany, for Innovation in Processing for Wine.
Genome sequences of five commercial wine yeast strains have been determined and the data generated has highlighted what makes wine yeast different from other yeast.
Alternatives to bentonite fining are gaining traction with confirmation of the use of proteolytic enzymes to degrade haze-forming PR proteins, combined with heat treatment, can reduce the concentration of unstable grape proteins.
Our understanding of red wine fruit flavours has significantly been improved through establishment of relationships among compositional data and sensory properties from two large red wine sensory-consumer studies.
Environmental web portal launched. This allows users to search the AWRI’s dedicated database of environmental articles; use the dedicated Environment Search Engine to search across multiple relevant websites related to environmental issues in one place; and to browse a range of specially-selected links clustered by topic.
Confirmation that a high proportion of consumers prefer wines with some ‘green’ capsicum-like flavour. Producers of Sauvignon Blanc have greater guidance regarding appropriate levels of this and the ‘cat urine/sweaty’ aroma.
Sensory study shows split consumer preferences for ‘savoury’ flavours in red wines.
The WIC Winemaking Service was set up in January 2010 and has completed its first successful year of operation. The WIC Winemaking Service is a joint partnership between the AWRI and the University of Adelaide.
AWRI staff members gave 320 oral presentations, conducted 17 workshops and presented 20 posters.
AWRI staff members presented 37 lectures and coordinated the Grape Industry Practices, Policy and Communication six week subject to undergraduate students.
AWRI staff members supervised/co-supervised 21 postgraduate students.
Increased requests for information serviced. AWRI staff members responded to 5,591 recorded requests for information during the 2009/2010 year. To put the statistics into perspective, 22 people contacted the AWRI seeking information on every working day of the year. This figure does not include the amount of problem solving samples investigated (1,000) or the number of Commercial Services analyses undertaken during the year.
The APVMA has issued an off-label permit enabling the use of a metalaxyl and mancozeb formulation on grapevines. It is essential that you read the conditions attached to the permit prior to use (View the full PDF).
NOTE: Chemical products applied to control Downy Mildew in viticulture must be registered by the APVMA and users must follow all label directions, unless a current off-label permit has been issued. Off-label use or the use of unregistered products have not undergone the relevant risk assessments and should not be used. Their use may be illegal, pose the risk of chemical residues in grapes, wine or have negative winemaking implications.
PERMIT TO ALLOW EMERGENCY USE OF A REGISTERED AGVET CHEMICAL PRODUCT
FOR THE CONTROL OF DOWNY MILDEW IN GRAPEVINES
PERMIT NUMBER -PER12650
CONDITIONS OF USE
Product to be used: MAX MZ FUNGICIDE Containing: 40 g/L METALAXYL, 320 g/L MANCOZEB as the only active constituents.
Directions for Use:
Crop
Disease
Rate
Grapevines
Downy mildew (Plasmopara viticola)
500mL/100L
Critical Use Comments:
Make first application when conditions favour disease development and before infection has occurred – before any ‘oil spot’ are visible.
Ensure thorough coverage of all plant surfaces.
Repeat application 7-10 days later. Use the shorter interval when disease infection is severe.
Addition of a non ionic surfactant is recommended.
DO NOT apply more than two consecutive applications of Max MZ.
Apply a maximum of four applications of Max MZ per season.
This use is subject to a CropLife anti-resistance strategy. DO NOT apply more than 2 consecutive sprays of a Group D product. Apply a maximum of 4 Metalaxyl sprays per season.
Withholding Period:
Harvest: DO NOT harvest for 14 days after last application
ALL States except Vic (Note: Victoria is not included in this permit because their ‘control-of-use’ legislation means that a permit is not required to legalise this off-label use in Vic).
A list of commonly asked questions and answers pertaining to the control of downy mildew has been compiled by Dr Peter Magarey (Magarey Plant Pathology), funded by the GWRDC. It is essential reading to ensure correct and decisive action can be taken in a very high pressure season.
Growers are also directed to the AWRI’s Downy Mildew Updates sent out on 11 November (click here) and 2 December (click here).
The AWRI also conducts Research to Practice workshops on pest and disease management and regional associations are encouraged to contact us to arrange for the workshops to be held in your area. The training is customised to meet regional needs and Farm Ready subsidised.
For further information, please contact Marcel Essling, Viticulturist, at viticulture@awri.com.au or (08) 8313 6600.
Downy mildew pressure is extreme in many regions this season. The high demand for some chemicals has resulted in supply shortfalls. Chemical applicators are reminded of their responsibilty to ONLY apply agrochemical products that are currently registered by the Australian Pesticides and Veterinary Medicines Authority (APVMA) for use on grapes or that have a current off-label permit. An expired permit does not constitute permission to use a product. Please contact the APVMA, AWRI or your grape purchaser if in any doubt.
The APVMA has issued an off-label permit enabling the use of certain metalaxyl formulations in viticulture. It is essential that you read the conditions attached to the permit prior to use (View the full PDF).
PERMIT TO ALLOW EMERGENCY USE OF A REGISTERED AGVET CHEMICAL PRODUCT
FOR THE CONTROL OF DOWNY MILDEW IN GRAPEVINES
PERMIT NUMBER -PER12588
CONDITIONS OF USE
Products to be used:
COUNTRY METALAXYL 250 EC SYSTEMIC FUNGICIDE PLUS OTHER REGISTERED PRODUCTS Containing: 250 g/L METALAXYL as their only active constituent.
RIDOMIL GOLD 480 EC SYSTEMIC FUNGICIDE PLUS OTHER REGISTERED PRODUCTS Containing: 480 g/L METALAXYL-M as their only active constituent.
Directions for Use:
Crop
Disease
Rate
Grapevines
Downy mildew (Plasmopara viticola)
250g/L Metalaxyl products: 90mL/100L
480 g/L Metalaxyl-M products: 23mL/100L
Critical Use Comments:
Use in a protectant program. Limit the use of Group 4 (Group D) fungicides to periods when conditions favour disease development.
Spray at 7 to 21 day intervals using a protectant or non-phenylamide fungicide, not Group 4 (Group D). Use the shorter interval under prolonged humid and wet conditions.
When conditions favour downy mildew development (prolonged humid and wet conditions) apply 2 consecutive sprays of Group 4 (Group D) fungicides at the shorter interval.
Apply before the first sign of oil spots or as soon as possible after the infection period.
DO NOT apply more than 2 consecutive sprays of a Group 4 (Group D) product. Resume the program of protectant sprays.
Apply a maximum of 4 Group 4 (Group D) sprays per season.
DO NOT apply to grapevines in flower in QLD. Minor phytotoxic reactions of some varieties of grapes may occur under certain conditions.
Metalaxyl and metalaxyl-M are curative fungicides and should be tank mixed with a registered downy mildew protectant fungicide.
Use in acordance with CropLife anti-resistance strategy.
DO NOT apply more than a combined total of 4 metalaxyl or metalaxyl-M sprays per season.
Withholding Period:
Harvest: DO NOT harvest for 7 days after last application.
Today’s grapegrowers face many challenges. The speed at which new fads, trends and markets emerge is mind-blowing. The global surplus of grapes is well-known. The change in our climate will force growers to consider changing practices and inputs. Perhaps these factors combined are indicators to consider whether fulfilling a niche market with an alternative variety might be a viable option for continued sustainability.
If we want to stay in the grapegrowing business, then we need to think about which varieties might be best suited to our future climate. The AWRI’s Research to Practice (RtP) program has just launched a new ‘Alternative Varieties’ RtP to help with these questions.
Program coordinator, Dr Peter Dry, explained the program. “This full day program covers 40 different emerging varieties with different climatic tolerance to Australia’s ‘traditional’ varieties,” he said. “The program looks at climate change and its impact on viticulture. We profile emerging varieties and their heat/drought tolerances, and we give participants access to sources of further information.” The content of the program is available exclusively to RtP participants.
Former University lecturer and Southcorp viticulturist, Libby Tassie, is the primary presenter of the course. Libby brings years of local and international experience to RtP. With qualifications in viticulture and winemaking from Turin Italy and personal experience in the importation of Italian varieties, Libby has a genuine and passionate interest in the subject of Alternative Varieties.
The first RtP Alternative Varieties program was held in Griffith on 16 November. Each RtP program is tailored for each region’s specifications, so participants receive maximum value relevant to their circumstances. Interested parties, who are primary producers, can apply to have the fee for the course reimbursed through the Australian government Department of Agriculture Fisheries and Forestry’s Farm Ready Scheme (http://www.farmready.gov.au). Regional associations who wish to run the RtP program in their area should contact the AWRI’s Marcel Essling on email: marcel.essling@awri.com.au or by telephone: 08 8313 6600.
AWRI’s Marcel Essling (L) and Peter Dry (R) with Max Allen and Libby Tassie at the Australian Alternative Varieties Wine Show in Mildura
The Australian Wine Research Institute and the Royal Adelaide Wine Show announced today that Peter Kelly, Winemaker at Peter Lehmann Wines, was awarded Dux of the 2010 Advanced Wine Assessment Course.
The AWRI’s Advanced Wine Assessment Course, held at Magill Estate Winery in Adelaide, 28 September-1 October, put 30 participants through a gruelling four day tasting boot-camp. Participants evaluated a diverse range of more than 316 wines under simulated wine show conditions. Lectures were presented by staff from the AWRI, and contributions were also provided from 14 leading wine show judges, journalists and winemakers.
“Peter’s reliability score in wine assessment was outstanding,” said AWAC coordinator, Con Simos. “He also impressed us with his contribution during the course in the discussions of the wines.”
The Dux of the AWAC is offered a position as an Associate Judge at the next Royal Adelaide Wine Show. Brian Walsh, Chairman of Judges of the Royal Adelaide Wine Show said, “Well trained and skilled wine assessors are essential for ensuring the continued quality of Australian wine. We are delighted to accept Peter as an associate judge for the next show.”
Peter Kelly was pleased to accept the award of Dux. “The four day course was extremely challenging, but it was great to test my sensory assessment skills and reliability,” he said. “The tutored session on detecting current common winemaking taints and faults highlighted our personal areas of strengths and weaknesses and gave me a greater appreciation that I can take back to the winery.”
The delivery of the elite AWRI Advanced Wine Assessment Course continues to be an important career development opportunity for those who wish to strengthen their knowledge in wine show judging and improve or benchmark their sensory skills. Over 840 participants have completed the program since 1992. Enquiries about the course can be made to Virginia Phillips (e: Virginia.phillips@awri.com.au).
New flavour/aroma screening method gives greater options
Want to check the flavour/aroma impact of a range of new winemaking techniques or the use of new yeasts, but thought it would take too long or be too expensive? Think again.
Following many requests from customers, and expressions of interest from researchers, the AWRI-Metabolomics Australia (AWRI-MA) has created a rapid, inexpensive screening technique for wine volatiles. This method gives greater options to winemakers and researchers to screen a much larger number of different winemaking treatments that was not previously possible with existing quantitative techniques (due to cost and time involved). Screening can be undertaken prior to more comprehensive analysis being undertaken on a smaller subset of selected samples. The method uses a novel rapid GC/MS (gas chromatography / mass spectrometry) ‘fingerprinting’ for the analysis of wine volatiles. It combines unique instrument parameters with sophisticated statistical analysis. In combination with established targeted quantitative methods, the AWRI-MA is now able to provide researchers and commercial clients in the wine and yeast industries with access to a variety of cutting edge metabolite analysis. Want to know more? Contact Meagan Mercurio or telephone on 08 8313 6600.
WIC Winemaking Services is perfect outsource solution
Celebrating its first year of providing small- and pilot-scale winemaking to the Australia wine industry, WIC Winemaking Services gears up for another busy year ahead.
WIC Winemaking Services commenced in January 2010 and is a joint venture between The Australian Wine Research Institute and the University of Adelaide. The Service has been set up to provide consistent small- and pilot-scale quality wines for research and commercial projects.
Managed by qualified winemaker, Gemma West, the Service offers an opportunity to outsource R&D projects for viticulture, winemaking or processing treatments. A small amount of contract winemaking of less than one tonne is also offered.
Based at the Hickinbotham-Roseworthy Wine Science Laboratory (also known as Wine Innovation Cluster East [WIC East]) on the Waite Campus, the Service shares the University’s purpose-built small- and pilot-scale winemaking facility.
Gemma can be contacted on (08) 8313 6600 or via email.
The 29th Advanced Wine Assessment Course was all a’twitter
Another 30 wine industry professionals just completed the four day wine tasting boot-camp – aka the AWRI’s AWAC.
The AWRI’s 29th Advanced Wine Assessment Course (AWAC) was held within the rich history of Penfold’s Magill Estate. It was the perfect venue to hold this highly sought-after wine tasting boot camp. Led by Con Simos, another 30 participants stayed the distance – tasting their way through over 320 wines over four days (from 28 September to 1 October). For the first time, the organisers kept followers informed of the highlights from each day through Twitter (http://www.twitter.com/The_AWRI).
Part of the AWAC gives participants the opportunity to undertake a ‘taste-off’ of selected trophy-winning wines. From the 29th AWAC, the winner of the AWAC trophy taste-off went to the 2002 Peter Lehmann Barossa Reserve Riesling. The Dux of the course (yet to be announced) will have the chance to participate as an associate judge at next year’s Royal Adelaide Wine Show.
For more information about future courses contact Virginia Phillips or by telephone on (08) 8313 6600. You can also follow us on Twitter The_AWRI
AWRI recognised as engine room of innovation
The Australian Wine Research Institute was shortlisted for the NAB Agribusiness awards in recognition of its role as a leader in technology and innovation.
The AWRI was a finalist in NAB’s annual agribusiness awards, selected for its contribution to the Australian wine industry through its yeast discovery program. Through non-GM techniques, the AWRI has discovered novel wine yeasts that can improve the flavour and aroma characters of wine. These wine yeast are available through commercial yeast companies. The NAB Agribusiness Awards acknowledge a company’s contribution to agriculture in Australia in ten categories. The AWRI was one of five finalists in the innovation and technology category.
We congratulate Taylors Wines for winning the NAB Agribuiness Environment and Energy Management Award (sponsored by the Department of Agriculture, Fisheries & Forestry) on 28 October. Taylors Wines has become a leader in environmental innovation by taking a holistic approach to saving energy, expenditure and the environment in its wine production. This includes the launch of the world’s first carbon neutral wine range based on a full ISO14044 compliant lifecycle assessment undertaken by Karl Forsyth (AWRI’s Senior Engineer).
True Australian flavour wins award for AWRI’s Dimitra Capone
AWRI Senior Scientist, Dimi Capone, won The Max Tate Award for the best postgraduate student presentation at the University of Adelaide’s School of Agriculture, Food and Wine Postgraduate Symposium.
Held on 21-22 September 2010, The University of Adelaide’s School of Agriculture, Food and Wine’s Postgraduate Symposium recognised a number of postgraduate students for their ground-breaking research. The Max Tate Award, for the best presentation at the two-day symposium, was given to Dimitra Capone by Professor Max Tate himself. Dimitra was recognised for her work at the AWRI investigating the origin of eucalyptol in Australian wines.
AWRI supports wine quality through sponsorship
The AWRI’s Commercial Service was pleased to sponsor the Best Riesling in Show trophy at the recently-held Royal Adelaide Wine Show.
Along with the trophy sponsorship, the AWRI also sponsors (through the Advanced Wine Assessment Course) two associate wine judges who have undertaken an AWAC in the past. The AWRI’s Group Manager – Commercial Services, Dr Vince O’Brien, was at the announcement of the awards, to hand the trophy for Best Riesling in Show to Andrew Wigan, for the Peter Lehmann Wines Wigan Eden Valey Riesling (2006).
Pictured: Dr Vince O’Brien and Andrew Wigan (Peter Lehmann Wines)
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.
According to the Bureau of Meteorology, the rainfall outlook for the December quarter (October to December) favours wetter than average conditions over large parts of the continent. Visit http://www.bom.gov.au/climate/ahead/rain_ahead.shtml for more information and be prepared for greater disease pressure than we have experienced in recent years.
Monitor for emergence of hoppers and be aware that newly emerged insects are no threat to crops.
Do not attempt chemical control until hoppers are 6 mm to 10 mm in size and have formed dense bands.
It is NOT necessary to spray entire vineyards, only spray where and when hoppers have banded together and use undervine or inter-row boom sprays.
When applying approved insecticide directly onto locusts and adjacent ground cover, drive slowly, keep the boom low and use nozzles that deliver at least a Medium droplet spectrum. Avoid the use of extended range flat fan nozzles. DO NOT SPRAY VINES DIRECTLY.
Continue to monitor hopper activity. Hopper bands may move from neighbouring areas and additional sprays may be required. When respraying, follow label respray intervals.
If you must control hoppers in your vineyard after E-L 25, 80% caps off, contact your winery or grape purchaser to discuss control options.
Only apply chemicals that are registered for use in vines or have permit for the pest. It is important that chemical applicators ensure that products are approved for their crop/situation and if operating off-label under a permit that they obtain a copy and follow all the conditions of those permits.
Spray records need to be kept even if spray is applied to the ground, headland, vineyard roads or tracks.
The chemicals used for APL control are very toxic to humans (except metharizium) and full personal protective equipment (PPE) as per label directions should be worn during the spraying operations.
New targets
PARAFFINIC OIL
APVMA 54179
BioPest has been granted registration by the Australian Pesticides and Veterinary Medicines Authority (APVMA) for control of Powdery Mildew in grapevines. BioPest is a Sacoa product. It contains the active constituent paraffinic oil.
Restriction on use for export grapes: Use no later than 80% capfall (E-L growth stage 25).
New product
SULFUR
APVMA 58337
Dusting Sulphur 900 has been granted registration for use against Powdery Mildew in grapevines by the APVMA. This Redox Pty Ltd product is a Group M2 fungicide with elemental or crystalline sulfur as active constituent.
Restriction on use for export grapes: Use no later than 30 days before harvest.
Correction to the AWRI’s ‘Dog Book’ Agrochemicals Registered for Use in Australian Viticulture 2010/2011
Page 10 and 16: The product Delfin is listed as containing the active constituent ‘Bacillus thuringiensis subspecies aizawai‘. The subspecies is kurstaki.
Note
‘Sunscreen’ products do not require APVMA registration.
Particle film technology (PFT) includes products based on processed and refined kaolin (Surround®, Screen®) or calcium carbonate crystals (Parasol) and are marketed as an option for heat stress management.
These products are not required to be registered by the APVMA because PFT does not fit the definition of an ‘agricultural chemical product’. They can be used on grapevines despite the fact that grapevines do not appear on the label however, given the nature of the product, residues might be present at harvest, especially in the case of late season applications. It is advised that you contact your winery or grape purchaser prior to application of these products.
This information is provided to inform the Australian grape and wine sector of agrochemical information, and should not be interpreted as an endorsement
