The Australian Wine Research Institute

The Australian Wine Research Institute Blog

Get to know your closure

4 August 2010 >

Be part of a new international closure benchmarking trial, run by the AWRI, testing the impact of closure technologies on a premium red wine. Make sure you don’t miss out on the early bird rates for commitment prior to 27 August.

These innovative and collaborative trials are set to provide the definitive performance data that will help wineries to understand how closure performance can be managed to tailor the quality and style of wine products. Many wineries understand the significant impact closures can have on their wine quality and consequently invest significant resources in wine, labour and bottling line time for in house testing of closure trials. The AWRI now offers wineries the option of participating in our market survey-style red wine closure trial and obtaining strictly independent, technically robust and credible results for 10 popular closure technologies.

This major red wine closure trial will also provide participants with a cost-effective way of obtaining valuable insight into how closure oxygen transmission rate (OTR) drives chemical and sensory development and influences the consumer preferences for a premium Shiraz varietal.

For further information, contact our Commercial Services team or visit the AWRI Commercial Services website: https://www.awri.com.au/commercial_services/packaging/

Wine consumers benefit with new Grigio/Gris wine label

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In a world-first, Australian producers of Pinot Grigio and Pinot Gris wines now have access to a simple labeling device which tells consumers the ‘style’ of the wine.

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 a scale in-between. This gives consumers greater confidence in choosing a Grigio or Gris wine based on their own style preference.

The PinotG Style Spectrum has been developed by The Australian Wine Research Institute (AWRI), in collaboration with some of Australia’s leading wine producers.

To qualify for a label, the wine is ‘fingerprinted’ by the AWRI, which scientifically quantifies where on the scale (between ‘crisp’ and ‘luscious’) the particular wine sits. The label is easy to understand for consumers considering purchasing Pinot Grigio and Pinot Gris wines.

So why is there confusion about the Pinot Grigio/Pinot Gris style? Pinot Grigio and Pinot Gris wines are made from the same grape variety. Traditionally, the styles of wines produced in northern Italy and labeled Pinot Grigio have been crisp and zesty, with wines from Alsace, labeled Pinot Gris being luscious and rich in texture. In Australia, an extraordinary range of Pinot Grigio/Pinot Gris wine styles are being produced, with some being crisp and zesty, others luscious and rich in texture, and others again showing every conceivable combination of those characteristics.

The PinotG Style Spectrum labels will be first released on 2010 vintage wines from Foster’s and Cellarmasters wines, with other producers to follow in 2011. Wine producers who want to investigate the option of using the PinotG Style Spectrum label on their Pinot Grigio or Pinot Gris wine bottles should contact Peter Godden at the AWRI (tel: 08 8303 6600).

Further information:
Rae Blair, Communications Manager (tel: 0417 810 737, email: rae.blair@awri.com.au)
Peter Godden, Group Manager – Industry Applications (tel: 08 8303 6600, email: peter.godden@awri.com.au)
Website: http://www.pinotg.com.au

Australian locust plague in vineyards

29 July 2010 >

This agrochemical update has been issued to inform grape growers about their options for control of Australian plague locust and does not represent an endorsement of any product or procedure. It is recommended that grape growers contact their winery or grape purchaser prior to undertaking any chemical control measure.

Background

Locust will soon be emerging in many grape growing areas of southern Australia. In past locust plagues, grape growers have generally only had to deal with adult locusts flying in from breeding grounds farther north. This year, many vineyards are those breeding grounds.

Grape growers can expect to see hoppers (young locusts) emerge from roadsides, tracks and other areas of bare or hard ground where adult locusts laid eggs last autumn. Primary Industries and Resources South Australia (PIRSA) and Department of Primary Industries – Victoria are encouraging land managers to control young hoppers early to keep numbers low.

As hoppers are mostly at ground level, control can be achieved by directly spraying the hoppers on the ground (inter row, fence lines, tracks) rather than spraying the vines.

State specific information is available and it is advised that growers become familiar with the relevant website:

http://www.daff.gov.au/animal-plant-health/locusts

http://www.pir.sa.gov.au/locust

http://new.dpi.vic.gov.au/agriculture/pests-diseases-and-weeds/plague-locusts

http://www.dpi.nsw.gov.au/agriculture/pests-weeds/insects/general/locusts

http://www.agric.wa.gov.au/PC_92901.html

http://www.dpi.qld.gov.au/4790_8269.htm

Strategy for early season (hopper) control of Australian plague locust in vineyards

  • Monitor for emergence of hoppers on your property – particularly roadsides, tracks and areas of hard ground, as well as within the vines.

  • Hoppers are expected to stay close to the ground but may cause some damage to lower parts of the canopy, particularly as they develop.

  • Apply pesticide directly onto hoppers when they have congregated together in bands. This will occur when the hoppers are at a specific developmental stage (3rd instar). It is NOT necessary to spray entire vineyards, only spray where and when hoppers have banded together.

  • Using undervine or inter-row boom sprays or equivalent rather than air blasters and misters will direct the pesticide onto the hoppers rather than onto vines, reducing any potential impact of insecticides on vines and grapes.

  • Continue to monitor hopper activity as additional sprays may be required, and hoppers may move in from neighbouring areas.

  • Check with your winery or grape purchaser prior to any 1A or 1B insecticide application. 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 of, read and follow all the conditions of those permits (including withholding periods that appear on product labels for the crop).

OPTIONS FOR THE CONTROL OF AUSTRALIAN PLAGUE LOCUST

The following table lists the registered chemicals and current off-label permits issued for grapevines for the control of Australian plague locust. It is essential that you read the conditions attached to the permit prior to use. It is recommended that you contact your winery or grape purchaser prior to the application of any chemical covered by an off-label permit.

NSW Qld SA WA VIC WHP
fenitrothion Registered Use no later than 80% capfall.
Contact your winery or grape purchaser prior to use.
Metarhizium anisopliae Registered Not specified
Carbaryl PER11658 ** Use no later than 80% capfall.
Contact your winery or grape purchaser prior to use.
Chlorpyrifos PER12255 PER11658 ** Use no later than 80% capfall.
Contact your winery or grape purchaser prior to use.
Diazinon * Registered ** Use no later than 80% capfall.
Contact your winery or grape purchaser prior to use.
Maldison PER11843 PER12255 PER11658 ** Use no later than 80% capfall.
Contact your winery or grape purchaser prior to use.
methidathion PER11658 *** Use no later than 80% capfall.
Contact your winery or grape purchaser prior to use.
Non-bearing vines only
alpha-cypermethrin PER10927 PER10927 PER10927 ** Not specified

* South Australian legislation allows use of a product where the use pattern is registered in another state. For further information contact PIRSA (08) 8226 0222.

** Victoria is not included under the various permits because their ‘control-of-use’ legislation means that a permit is not required to legalise off-label use in Victoria. It is recommended that you seek further advice from the Chemical Standards Branch of Victorian DPI by calling (03) 9217 4177 or emailing chemicalstandards@dpi.vic.gov.au.

*** Methidathion, a S7 chemical, cannot be used off-label in Vic unless a S25A permit has been issued by the Vic DPI. It is recommended that you seek further advice from the Chemical Standards Branch of Victorian DPI by calling (03) 9217 4177 or emailing chemicalstandards@dpi.vic.gov.au.

Contributors: Ken Henry and Peter Willmott (PIRSA) and Kevin Bodnaruk (AKC Consulting).

For further information: contact Marcel Essling, Viticulturist on email agrochemicals@awri.com.au or by telephone 08 8313 6600.

This information is provided to inform the wine industry of agrochemical product information, and should not be interpreted as an endorsement.

AWRI Agrochemical Update 29 July 2010

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AUSTRALIAN PLAGUE LOCUST IN VINEYARDS

This agrochemical update has been issued to inform grape growers about their options for control of Australian plague locust and does not represent an endorsement of any product or procedure. It is recommended that grape growers contact their winery or grape purchaser prior to undertaking any chemical control measure.

Background

Locust will soon be emerging in many grape growing areas of southern Australia. In past locust plagues, grape growers have generally only had to deal with adult locusts flying in from breeding grounds farther north. This year, many vineyards are those breeding grounds.

Grape growers can expect to see hoppers (young locusts) emerge from roadsides, tracks and other areas of bare or hard ground where adult locusts laid eggs last autumn. Primary Industries and Resources South Australia (PIRSA) and Department of Primary Industries – Victoria are encouraging land managers to control young hoppers early to keep numbers low.

As hoppers are mostly at ground level, control can be achieved by directly spraying the hoppers on the ground (inter row, fence lines, tracks) rather than spraying the vines.

State specific information is available and it is advised that growers become familiar with the relevant website:

http://www.daff.gov.au/animal-plant-health/locusts

http://www.pir.sa.gov.au/locust

http://new.dpi.vic.gov.au/agriculture/pests-diseases-and-weeds/plague-locusts

http://www.dpi.nsw.gov.au/agriculture/pests-weeds/insects/general/locusts

http://www.agric.wa.gov.au/PC_92901.html

http://www.dpi.qld.gov.au/4790_8269.htm

Strategy for early season (hopper) control of Australian plague locust in vineyards

  • Monitor for emergence of hoppers on your property – particularly roadsides, tracks and areas of hard ground, as well as within the vines.
  • Hoppers are expected to stay close to the ground but may cause some damage to lower parts of the canopy, particularly as they develop.
  • Apply pesticide directly onto hoppers when they have congregated together in bands. This will occur when the hoppers are at a specific developmental stage (3rd instar). It is NOT necessary to spray entire vineyards, only spray where and when hoppers have banded together.
  • Using undervine or inter-row boom sprays or equivalent rather than air blasters and misters will direct the pesticide onto the hoppers rather than onto vines, reducing any potential impact of insecticides on vines and grapes.
  • Continue to monitor hopper activity as additional sprays may be required, and hoppers may move in from neighbouring areas.
  • Check with your winery or grape purchaser prior to any 1A or 1B insecticide application. 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 of, read and follow all the conditions of those permits (including withholding periods that appear on product labels for the crop).

OPTIONS FOR THE CONTROL OF AUSTRALIAN PLAGUE LOCUST

The following table lists the registered chemicals and current off-label permits issued for grapevines for the control of Australian plague locust. It is essential that you read the conditions attached to the permit prior to use. It is recommended that you contact your winery or grape purchaser prior to the application of any chemical covered by an off-label permit.

NSW Qld SA WA VIC WHP
fenitrothion Registered Use no later than 80% capfall.
Contact your winery or grape purchaser prior to use.
Metarhizium anisopliae Registered Not specified
Carbaryl PER11658 ** Use no later than 80% capfall.
Contact your winery or grape purchaser prior to use.
Chlorpyrifos PER12255 PER11658 ** Use no later than 80% capfall.
Contact your winery or grape purchaser prior to use.
Diazinon * Registered ** Use no later than 80% capfall.
Contact your winery or grape purchaser prior to use.
Maldison PER11843 PER12255 PER11658 ** Use no later than 80% capfall.
Contact your winery or grape purchaser prior to use.
methidathion PER11658 *** Use no later than 80% capfall.
Contact your winery or grape purchaser prior to use.
Non-bearing vines only
alpha-cypermethrin PER10927 PER10927 PER10927 ** Not specified

* South Australian legislation allows use of a product where the use pattern is registered in another state. For further information contact PIRSA (08) 8226 0222.

** Victoria is not included under the various permits because their ‘control-of-use’ legislation means that a permit is not required to legalise off-label use in Victoria. It is recommended that you seek further advice from the Chemical Standards Branch of Victorian DPI by calling (03) 9217 4177 or emailing chemicalstandards@dpi.vic.gov.au.

*** Methidathion, a S7 chemical, cannot be used off-label in Vic unless a S25A permit has been issued by the Vic DPI. It is recommended that you seek further advice from the Chemical Standards Branch of Victorian DPI by calling (03) 9217 4177 or emailing chemicalstandards@dpi.vic.gov.au.

Contributors: Ken Henry and Peter Willmott (PIRSA) and Kevin Bodnaruk (AKC Consulting).

For further information: contact Marcel Essling, Viticulturist on email agrochemicals@awri.com.au or by telephone 08 8313 6600.

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

AWRI raises the profile on closure performance benchmarking

12 July 2010 >

The Australian Wine Research Institute (AWRI) is calling for expressions of interest in two key international closure benchmarking trials.

These innovative and collaborative trials are set to complete the picture in the great closure debate. The aim of the trials is to provide definitive proof-of-performance data for a range of globally available closure products. This will allow wineries and suppliers to tailor the quality and style of wine products delivered to the consumer.

The AWRI pioneered ground-breaking research into the performance of commercial wine bottle closures in the 1990s and that work set the tone for a significant change in the use of closures by wineries around the world.

In recent times, closure manufacturers have focused on improving the quality and performance of their products, but wineries are in constant need of up-to-date independent, unbiased information on closure performance which will enable them to make an informed choice for protecting their wines.

A still white wine trial initiated in 2009 for an international group of wineries and closure suppliers is now starting to shed light on the closure performance characteristics which can influence white wine style and character. It is also helping to provide the missing link between the wine chemistry and the potential production of oxidative and reductive characters under screw-caps as well as natural, technical and synthetic cork products.

To complement this body of knowledge, the AWRI is undertaking a major red wine closure trial. This trial uses a unique market survey model, designed to satisfy the needs of both winemakers and closure suppliers and provides flexible and cost-effective access to proof-of-performance results. Participants will gain valuable insight on how the closure oxygen transmission rate (OTR) drives the chemical and sensory development of a premium Shiraz varietal. It will also establish the critical OTR required to mitigate the onset of reductive characters andquantify consumer preferences for the resulting wine styles.

Both trials offer a cost-effective and time-efficient alternative to in-house trials. Wineries interested in being part of either trial should contact AWRI Commercial Services at commercialservices@awri.com.au or on +61 8 8313 6600. New closures can still be added to the red wine trial, but suppliers interested in participating in this ground-breaking trial must act fast as bottling is scheduled for August 2010.

Visit us at WineTech 2010

2 July 2010 >

There is a new force at AWRI… Come and visit us at WineTech Stand 605 – Free entry!

WineTech 2010 booth

Join more than 3,000 of your industry colleagues at WineTech 2010 from this Monday, 5 July to Wednesday 7 July at the Adelaide Convention Centre, North Terrace, Adelaide.

The AWRI Commercial Services stand – packed with information and demonstrations

Pick up a Fact Sheet on a variety of services such as: Methoxypyrazines, Micro ID and Taint vials

Test your nose by taking our Threshold Challenge on five key spoilage compounds.

Talk to us about our new Brazil Certificate of Origin which covers all the latest export requirements, and ask us about setting up a quote for all your export needs. Take a look at our poster titled ‘Leaning towards continuous improvement in the laboratory’ to see how we have improved our export turnaround times to within 24 hours.

Get up to speed on what it means to measure Total Packaged Oxygen and take a look at our poster titled ‘In bottle measurement of Closure Oxygen Transmission Rates’ to learn how oxygen affects wine style development.

See live demonstrations of a nitrogen doser, our Web Tannin portal, and talk with us about energy and water audits, waste water minimisation, packaging process efficiencies, developing carbon neutral products and more.

WineTech opening times are:

Monday, 5 July: 10:00 am – 6:00 pm
Tuesday, 6 July: 10:00 am – 6:00 pm
Wednesday, 7 July: 10:00 am – 4:00 pm

Free entry to WineTech. Register at the door, or register online here.

Commercial Service Investigations

July 2010

1 July 2010 >

14th Australian Wine Industry Technical Conference starts Sunday!
AWRI posters at the 14th AWITC – a sneak preview!
Workshop it at the 14th AWITC
Visit the AWRI at WineTech 2010 (the Australian wine industry trade exhibition) Stand 605
Find out how the AWRI can help your business (4-7 July, Adelaide Convention Centre)
Win a netbook computer – help us build a better website!
What’s in your water?
Protein haze in wine unravelled
Removing salt from wine without the hypertension
Get to know your closure
Recent AWRI publications – order now
List of AWRI posters at the 14th AWITC
Disclaimer

14th Australian Wine Industry Technical Conference starts Sunday!

The Australian wine industry’s largest gathering of grape and wine industry members – held every three years starts this Sunday at the Adelaide Convention Centre (4-7 July).

Registrations are still being accepted – if you are part of the grape and wine industry this conference is for you. With so much on offer, don’t miss out on being part of this important conference. Click here to register.

AWRI posters at the 14th AWITC – a sneak preview!

Check out the list of the 64 AWRI posters to be presented at the 14th AWITC (4-7 July).

Come along to the poster area, at the Adelaide Convention Centre(map) to meet our staff and hear them discuss their latest research and how it can benefit grape and wine production.

For further information contact Eveline Bartowsky – Poster Coordinator.

Workshop it at the 14th AWITC

Get your hands dirty and get in amongst the hot topical issues to be workshopped at the 14AWITC starting this Saturday. Many AWRI staff are either running workshops at the 14AWITC or presenting in workshops (click here for workshop details). There are still some spaces available in selected workshops, which run until Thursday, 8 July. Dont miss out! Contact the conference secretariat for details.

Visit the AWRI at WineTech 2010 (the Australian wine industry trade exhibition) Stand 605

  • Find out how the AWRI can help your business (4-7 July, Adelaide Convention Centre)Hear about our brand new cutting-edge analytical and diagnostic services and technologies. Get advice about effective packaging solutions and sustainable winemaking and grapegrowing. Learn how to cut your energy costs. See the valuable resources available via our website. Pick up information Fact Sheets or an information pack on our most common requests. Our staff are keen to meet you and to hear how we can deliver more to assist your business.
  • Win a netbook computer – help us build a better website!We are seeking feedback on the AWRI’s website. How can we make it better for you? Fill in our questionnaire and you’ll be in with a chance to win a Toshiba NB300 netbook computer (sponsored by P.C. Computers).

    Visit us at Stand 605 at the Adelaide Convention Centre, between 4-7 July; spend a short time completing a questionnaire; and you’ll be in with a chance to win a Toshiba NB300 netbook (and then you can be connected to our website anywhere, anytime!). We look forward to seeing you there! Contact us for further information.

What’s in your water?

If you don’t think you need to check the water supplies in your winery, think again. Our winemaking team has observed a number of problems arising from the use of tainted, discoloured or contaminated water.

Plastic taints can enter water via the use of non-food grade hoses, such as ordinary garden hoses. Checking your taps in your winery could reveal sources of TCA and TBA taints. Geosmin or earthy taints can also occur through soil or other bacteria infecting water supplies. And if your water is blue, yellow or some other colour, it’s possible it has metal contamination, with the most likely source being boilers or from using brass fittings. Contact the Winemaking and Extension Services team if you want to discuss any water quality concerns.

Contact the Winemaking and Extension Services team if you want to discuss any water quality concerns.

Protein haze in wine unravelled

We now have an excellent understanding of haze protein molecular structures and properties, which allows winemakers to optimise enzyme and heat treatment as bentonite alternatives.

This enhanced understanding is thanks to the relatively recent availability of cutting edge instrumentation in Australia, like the Australian Synchrotron, and building on the wine industry’s previous investment in wine protein haze research. Read the latest on our work into wine protein haze in an article published in the March/April 2010 issue of Australian New Zealand Wine Industry Journal.

Contact the Winemaking and Extension Services team for more information.

Reference:

Marangon, M., Van Sluyter, S., Waters, E.J., Herderich, M.J., Pretorius, I.S. (2010) Recent advances help us understand protein haze more clearly. Aust. NZ Wine Ind J. 25(2) 24-27.

Removing salt from wine without the hypertension

We’ve completed a non-commercial independent assessment of Electrodialysis (ED) as a means of removing excess salt from wine.

This study (published in the Australian New Zealand Grapegrower & Winemaker May 2010 issue) showed that the ED treatment can have a strong effect in reducing sodium, potassium and chloride levels in wines, with corresponding reduction in salty taste. There was little, if any, undesirable effect on the sensory qualities of the treated wines.

For further information, contact the Winemaking and Extension Services team.

Reference:

Cowey, G., Travis, B., Simos, C., Francis, L. (2010) Salt removal from wine using electrodialysis. Aust. NZ. Grapegrower Winemaker, 556; 60-64.

Get to know your closure

Be part of international benchmarking trials, run by the AWRI, on wine bottle closures. The AWRI is calling for expressions of interest from wineries and closure manufacturers in two key closure benchmarking trials.

These innovative and collaborative trials are set to provide the definitive performance data that will help wineries to understand how closure performance can be managed to tailor the quality and style of wine products.

A still white wine trial initiated in 2009 is now starting to shed light on key attributes that can influence wine style and character as well as the production of oxidative and reductive characters under a range of closure products. In addition to this, the AWRI is planning a major red wine closure trial that will provide valuable insight on how closure oxygen transmission rate (OTR) drives chemical and sensory development and influences the consumer preferences for a premium Shiraz varietal.

For further information, contact our Commercial Services team or visit the AWRI Commercial Services website.

Recent AWRI publications – order now

Recent publications by AWRI staff can be requested from the John Fornachon Memorial Library. To get your copies, contact Anne, Ingrid and Sean at infoservices@awri.com.au.

Cowey, G., Travis, B., Simos, C., Francis, L. (2010) Salt removal from wine using electrodialysis. Australian & New Zealand grapegrower & winemaker (556) ; 60-64.

Stockley, C.S. Does alcohol adversely affect an adolescent’s brain? Australian & New Zealand grapegrower & winemaker (555) : 42-45 ; 2010.

Ugliano, M., Kwiatkowski, M.J., Travis, B., Francis, I.L., Waters, E.J., Herderich, M.J., Pretorius, I.S. Post-bottling management of oxygen to reduce off-flavor formation and optimize wine style. Practical winery & vineyard 30 (6) : 14-16, 18, 20-21, 49 ; 2010.

Pretorius, S. Beyond the buzz. WBM (April) : 56-58 ; 2010.

Pretorius, S. Beyond competition. WBM (May) : 34-35 ; 2010.

Marangon, M., van Sluyter, S., Waters, E.J., Herderich, M.J., Pretorius, I.S. Recent advances help us understand protein haze more clearly Australian & New Zealand wine industry journal 25 (2) : 24-27 ; 2010.

King, E.S., Kievit, R.L., Curtin, C., Swiegers, J.H., Pretorius, I.S., Bastian, S.E.P., Francis, I.L. The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference. Food chemistry 122 (3) : 616-626 ; 2010.

Kutyna, D.R., Varela, C., Henschke, P. A., Chambers, P.J., Stanley, G.A. Microbiological approaches to lowering ethanol concentration in wine. Trends in food science & technology 21 (6) : 293-302 ; 2010.

List of AWRI posters at the 14th AWITC

  • Clarification and maturation

    • 5: A comparison of oak and alternative storage vessels for maturation of Pinot Noir, Robert Dambergs

  • Climate change

    • 11: Energy efficiency in the Australian wine sector: immediate strategies and emerging technologies, Richard Muhlack

  • Fermentation

    • 18: Saccharomyces cerevisiae genes involved in membrane stability modulate accumulation of flavour compounds during fermentation, Chris Curtin
    • 20: Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition, Caroline Abrahamse
    • 22: Influence of yeast strain on Shiraz wine composition a multivariate approach, Helen Holt
    • 23: Real time measurement of yeast assimilable nitrogen, Daniel Cozzolino
    • 24: Regulation of sulfur metabolism during wine fermentation by nutrient supplements, Gal Winter
    • 25: Modulation of Chardonnay aroma profile: effect of nitrogen juice supplementation with amino acids, Paul Henschke
    • 26: Are yeast-derived flavour differences in young Sauvignon Blanc wines retained after a period of bottle age?, Ellena King
    • 27: Choice of yeast influences aroma profile and consumer preference of Sauvignon Blanc wines, Ellena King
    • 29: The AWRI Wine Microorganism Culture Collection (WMCC) – A valuable resource for the Australian wine industry., Jane McCarthy
    • 31: Generating wine yeasts for the production of low alcohol wines, Cristian Varela
    • 32: Influence of malolactic fermentation on the sensory and chemical properties of Cabernet Sauvignon wine, Peter Costello
    • 38: Systems Biology: a new approach to industrial yeast strain development, Cristian Varela
    • 39: The role of yeast in the generation and degradation of damascenone in wine, Natoiya Lloyd
    • 41: Yeast influence on Margaret River Chardonnay volatile aroma compound profiles, sensory attributes, and consumer preferences, Chris Curtin
    • 42: What makes wine yeast special; Comparative genomics of industrial strains of Saccharomyces cerevisiae, Anthony Borneman

  • Grape and wine aroma, flavour and colour

    • 48: Aroma composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species, Maurizio Ugliano
    • 49: Do elevated levels of phenolics in white wines affect consumers preferences?, Patricia Osidacz
    • 56: Rotundone: development in the grape and extraction during fermentation, Tracey Siebert
    • 58: Impact of pre- and post-bottling oxygen exposure on the development of Shiraz wines during storage, Mariola Kwiatkowski
    • 59: Investigation of the contribution of several volatile phenols to bushfire smoke-related sensory properties in red wine, Patricia Osidacz
    • 60: Genotypic diversity in the malolactic fermentation bacterium Oenococcus oeni, Eveline Bartowsky
    • 61: Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production, Antonio Cordente
    • 64: Identification and characterisation of a novel flavour enhancing gene in Saccharomyces cerevisiae: STR3, Sylvester Holt
    • 69: In-bottle measurement of closure oxygen transmission rates, Warren Roget
    • 70: Assessing desirable levels of passion-fruit, cat pee and green flavours in Sauvignon Blanc consumer preferences and contribution of key aroma compounds, Ellena King
    • 71: Quantification of the precursors to the wine odorant 3-mercaptohexanol, Dimitra Capone
    • 72: The role of copper and glutathione addition and oxygen exposure in the evolution of key aroma compounds of Sauvignon Blanc, Maurizio Ugliano
    • 74: Aroma constituents of ultra-premium Shiraz wine, Jason Geue
    • 79: A cross-cultural study comparing Chinese and Australian red wine preferences, Patricia Osidacz
    • 81: The effect of repeated wine exposure on consumer preferences, Patricia Osidacz
    • 83: The origin of eucalyptol in Australian wines, Dimitra Capone

  • Information and technology transfer

    • 103: Electronic information from The Australian Wine Research Institute, Sean Boden
    • 108: Protein stabilisation of white wines using zirconium dioxide enclosed in a metallic cage, Matteo Marangon

  • Microbial spoilage

    • 115: Impact of Australian Dekkera (Brettanomyces) bruxellensis strains upon wine quality, Chris Curtin

  • Phenolics in red wine

    • 126: Analysis of tannin in red wine development of a spectral calibration model for industry use, Robert Dambergs
    • 127: Transfer of a spectral calibration for wine tannin to industry laboratories, Robert Dambergs
    • 128: Vinification effects on Pinot Noir wine phenolic profiles, Robert Dambergs
    • 129: Rapid phenolic profiling and benchmarking using the AWRI Tannin Portal, Paul Smith
    • 130: Toward a model of grape skin tannin extraction during vinification, Keren Bindon
    • 131: Phenolic profiling of a 30 year vertical series of Australian Cabernet Sauvignon and Shiraz wines, Paul Smith
    • 132: Effect of wine age on tannin-protein interaction, Jacqui McRae
    • 133: Spectral discrimination of variety and quality with wines spanning three decades, Robert Dambergs
    • 134: The Bodum French Press – a simple, reliable, small-lot red wine fermentation method, Robert Dambergs
    • 135: The relationship between Pinot Noir wine spectral properties and wine show performance, Robert Dambergs
    • 136: The relationship between total phenolics and tannin in red wines of varying maturation, Robert Dambergs
    • 137: Vinification effects on Pinot Noir wine phenolic profiles, Robert Dambergs
    • 138: Colour and tannin compositional variation with wine allocation, Stella Kassara

  • Soil and irrigation management

    • 144: In vineyard soil monitoring, Daniel Cozzolino

  • Wine and grape composition and analysis

    • 164: Leaning towards continuous improvement in the laboratory, Leanne Craddock
    • 167: Regional differences in Australian Shiraz: the role of spectroscopy, Daniel Cozzolino
    • 169: Rapid and objective analysis of grape composition, Daniel Cozzolino
    • 173: Is your wine analysis data good to the last drop or is it hard to swallow?, Phil Mercurio
    • 180: Rapid and objective analysis of wine, Daniel Cozzolino
    • 181: Dissolved oxygen measurements during processing in the winery, Martin Day
    • 185: Thaumatin-like proteins or Chitinases: what is responsible for white wine haze formation?, Matteo Marangon
    • 186: Characterisation of regionality using tannin concentration profiling, Paul Smith
    • 188: VIS-NIR spectroscopy to predict selected chemical parameters in unopened bottles of Sauvignon Blanc wines, Mariola Kwiatkowski
    • 190: Rapid and accurate quantification of hydrogen sulfide during fermentation: comparison of methods for winery applications, Maurizio Ugliano
    • 191: Chardonnay grape juice composition and component influence on fermentation outcomes, Simon Schmidt

  • Wine contamination

    • 202: Smoke-affected grape and wine research-3: analysis of smoke derived volatile phenols in grapes and wine, Gayle Baldock
    • 203: Smoke-affected grape and wine research-1: formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. cv. Cabernet Sauvignon: Investigations using deuterium labelling and HPLC-MS and MS/MS analysis, Yoji Hayasaka
    • 204: Smoke-affected grape and wine research-2: Investigation of the presence of glycoconjugated forms of smoke-derived volatile phenols in smoke-affected grapes and wine using HPLC-MS/MS, Yoji Hayasaka

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 July 2010

29 June 2010 >

New targets

BOSCALID

APVMA 59032

Filan has been granted registration by the Australian Pesticides and Veterinary Medicines Authority (APVMA) for control of Powdery Mildew in grapevines.

Filan is a Nufarm Australia Ltd product. It contains the active constituent boscalid which is a Group 7 fungicide.

Resistance management strategy: Do not apply consecutive sprays of Group 7 fungicides, including from the end of one season to the start of the following season.

Restriction on use for export grapes: Use no later than 5% capfall (E-L growth stage 19). Do not apply to any set berries.

Corrections to the AWRI’s ‘Dog Book’ Agrochemicals Registered for Use in Australian Viticulture 2010/2011

Page 13: The active constituent ‘potassium salts of fatty acids’ is incorrectly listed as belonging to fungicide activity group 2. ‘Potassium salts of fatty acids’ has not been assigned an activity group by CropLife Australia and is unspecified.

For further information: contact Marcel Essling, Viticulturist on email agrochemicals@awri.com.au or by telephone 08 8313 6600.

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

AWRI Agrochemical Update June 2010

10 June 2010 >

Major changes in the 2010/2011 ‘Dog Book’

1. Active constituents

CARBENDAZIM
All references to carbendazim have been removed in response to the Australian Pesticides and Veterinary Medicines Authority (APVMA) directive that prohibits the use of products containing the active constituent carbendazim in Australian viticulture from the 25 JULY 2010.

It is advised that you consult your winery and/ or grape purchaser prior to the application of any carbendazim spray before 25 JULY 2010.

PROCYMIDONE
Products containing the active constituent procymidone have been removed from the ‘Recommendations’ tables of the ‘Dog Book’ but is still listed in the ‘Registered for use’ tables. The restriction on use in the 2009/2010 booklet still applies.
Restriction on use for export grapes: Not recommended for use on grapes destined for export wines.

TEBUFENOZIDE
Tebufenozide has been removed from the ‘Dog Book’ at the request of Dow Agrosciences who have not marketed this product since 2008. It is replaced by Prodigy which contains the active constituent methoxyfenozide.

CLOTHIANIDIN
APVMA 60687
Samurai has been granted registration by the APVMA for control of Long tailed mealybug in wine grapes.
Samurai is a Sumitomo product. It contains the active constituent clothianidin which is a group 4A insecticide.
Restriction on use for export grapes: One soil application per season, applied no later than 80% capfall.

ESFENVALERATE
APVMA 53047
Sumi-Alpha Flex has been granted registration by the APVMA for control of Garden weevil in grapevines.
Sumi-Alpha Flex is a Sumitomo product. It contains the active constituent esfenvalerate which is a Group 3A insecticide.
Restriction on use for export grapes: Foliar spray only. Use no later than 80% capfall.

POTASSIUM SALTS OF FATTY ACIDS
APVMA 63223
Ecoprotector has been granted registration by the APVMA for control of Botrytis in grapevines.
Ecoprotector is an Organic Crop Protectants product. It contains the active constituent potassium salts of fatty acids.
Restriction on use for export grapes: Use no later than 14 days before harvest.

COPPER
A new copper active constituent copper ammonium complex has been added.
The active constituent cuprous oxide is now listed as copper cuprous oxide in alignment with the nomenclature used by CropLife Australia.

GLYPHOSATE POTASSIUM AND MONO-AMMONIUM SALTS
APVMA 63926
Roundup DST has been granted registration by the APVMA for control of a variety of weeds in vineyards. Consult the product label for details.
Roundup DST is a Nufarm product. It contains the active constituent glyphosate (present as the potassium and mono-ammonium salts) which are Group M fungicides.

2. New targets
METIRAM
Some products containing the active constituent metiram are now registered for use against Phomopsis cane and leaf spot. Consult the product label for details.
PETROLEUM OIL
Some products containing the active constituent petroleum oil are now registered for use against Grape leaf blister mite. Consult the product label for details.

3. New restrictions on use
IPRODIONE
Restriction on use for export grapes: Use no later than 7 days before harvest. Consult your winery/grape purchaser before spraying within 30 days of harvest.
TETRACONAZOLE
Restriction on use for export grapes: Use no later than E-L growth stage 31 (before bunch closure). Do not use within 60 days before harvest.

4. Resistance management strategies
CropLife Australia has a new resistance management strategy for Group 11 fungicides (quinine outside inhibitors) in Powdery mildew control. The new instructions state: DO NOT apply more than two sprays per season of Group 11 fungicides. If two consecutive applications of Group 11 fungicides are used, then they must be alternated with a fungicide from a different activity group.
The resistance management strategy for Group 11 fungicides (quinine outside inhibitors) in Downy mildew control remains unchanged, however a similar recommendation for the application of strobilurin sprays for Downy mildew control is under review by the CropLife Fungicide Resistance Management Review Group.
In the interim, it is recommended that the Powdery mildew resistance management strategy for Group 11 fungicides be employed when putting together a Downy mildew spray plan for the 2010/2011 season.

5. Permits
The following table lists the current off-label permits issued by the APVMA for grapevines in various situations. It is essential that you read the conditions attached to the permit prior to use.

This information is provided to inform the wine industry of agrochemical product information, and should not be interpreted as an endorsement.