The Australian Wine Research Institute

The Australian Wine Research Institute Blog

Agrochemicals registered for use in Australian viticulture 2010/2011

10 June 2010 >

The AWRI publication Agrochemicals registered for use in Australian viticulture 2010/2011 is now available.

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.

APVMA Permit Number Products Restriction on use for export wine grapes
African Black Beetle 01 August 2007 31 March 2012
9938 

Grapevines

(WA, SA)

 Lorsban 500 EC Insecticide, Nufarm Chlorpyrifos 500 EC Insecticide plus other registered products containing 500 g/L chlorpyrifos as their only active constituent. Use no later than 80% capfall
Apple Looper 29 January 2009 30 June 2012
11306 

Vineyards

(WA)

 Allows the use of a number of different chemicals of which some contain active constituents which currently do not have a registration for use on vines. Please refer to Agrochemical Update March 2009 for comments on these chemicals. Please refer to Agrochemical Update March 2009 for recommended restrictions on use for grapes intended for export wines.
Blackvine Weevil 14 October 2005 30 June 2010
8671 

Grapevines

(TAS)

 Dominex 100 EC insecticide plus other registered products containing 100 g/L alpha-cypermethrin as their only active constituent. Butt spray only 

Use no later than 80% capfall
European Earwig 08 October 2009 30 September 2014
11611 

Grapevines

(SA)

 Lorsban 500 EC Insecticide, Nufarm Chlorpyrifos 500 EC Insecticide plus other registered products containing 500 g/L chlorpyrifos with labels approved after 09/00-September 2000 as their only active constituent. Bait form only 

Use no later than 80% capfall
European Earwig 23 April 2008 30 April 2013
10162 

Grapevines

(WA)

 David Grays Chlorpyrifos 500, Nufarm Chlorpyrifos 500 EC, Lorsban 500 EC plus other registered products containing 500g/L chlorpyrifos as the only active constituent. Bait form only 

Use no later than 80% capfall
European Wasp 20 December 2006 31 December 2011
9326 

Vineyards

(TAS)

 Fipronil meat bait, as per Supplier, and containing 1 g/kg fipronil as its only active constituent. Bait form only 

Not required when used as directed
Fruit Fly (all species) 22 August 2008 30 September 2010
10805 

Grapes

(NSW, QLD)

 Hy-Mal insecticide containing 1150 g/L maldison as its only active constituent. Use no later than 80% capfall
Garden Weevil, 14 October 2005 30 June 2010
8671 

Grapevines

(SA, TAS, WA)

 Dominex 100 EC insecticide plus other registered products containing 100 g/L alpha-cypermethrin as their only active constituent. Butt spray only 

Use no later than 80% capfall
Removal or unwanted and abandoned vines to minimize the risk of Phylloxera 19 May 2009 31 December 2010
11527 

Grapevines

(QLD)

 All registered products containing 360 g/L glyphosate or 450 g/L glyphosate as their only active constituent. Stump cut method 

Not required when used as directed
Removal of unwanted vines 13 April 2006 30 June 2010
9173 

Grapevines

(SA)

 Weedmaster Duo and Roundup 360 and other products containing 360g/L glyphosate as the only active constituent that are registered for the control of unwanted trees with the Cut Stump usage pattern i.e. directions and rates on the approved label Not required when used as directed
Queensland Fruit Fly 10 October 2008 30 September 2011
11643 

Grapevines

(NSW)

 Lebaycid plus other registered products containing 550 g/L fenthion as their only active constituent. Use no later than 80% capfall
Queensland Fruit Fly 12 May 2010 30 April 2015
12074 

Grape

(NSW)

 Nufarm dimethoate systemic insecticide, Farmoz dimethoate 400 systemic insecticide plus other registered products containing: 400 g/L dimethoate as their only active constituent. Use no later than 80% capfall

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

For further information: contact Marcel Essling, Viticulturist on email agrochemicals@awri.com.au or by telephone 08 8303 6600.

May 2010

1 May 2010 >

How to control alcohol
Register now
Understanding tannins
TPO 2 be sure 2 be sure
Who’s lurking in your winery?
Come to our Roadshows!
AWRI award winners
New Web-based Winemaking Resources
Get the facts
New research on smoke

How to control alcohol

Are you looking for the latest, tried and tested methods to keep alcohol under control? AWRI researchers have produced a new Fact Sheet for grapegrowers and winemakers to adjust alcohol concentration.

Hot summers and long hours of sunshine can make it hard for Australian grape and wine producers to keep alcohol in check. Riper fruit contains higher levels of sugar, which can lead to high levels of alcohol.

Read our Fact Sheet to find out how you can keep your wine on track and avoid the negatives of high alcohol it can affect flavour, attract higher taxes in some export markets and can have repercussions for public health.

You can also email our Winemaking and Extension Services team for more information or call 08 8313 6600.

Register now

Registrations for the 14th Australian Wine Industry Technical Conference (AWITC) are coming in from around the world and workshops are filling fast.

The conference will be held in Adelaide from 3-8 July 2010, with over 200 technical posters on display and a comprehensive workshop program.

The event is an ideal opportunity to meet key players in the grape and wine sector to build knowledge, share experiences, highlight business opportunities and create change.

Click here for a ‘snap shot’ of all of the conference activities, or click here for the full conference program (scroll to page 5 for full session details).

Many workshops are selling out, so register today to guarantee your spot.

For more information, email Conference Manager, Kate Beames or telephone: 08 8313 6696.

Understanding tannins

AWRI researchers have made new discoveries about the way that tannin interacts with other wine components, with repercussions for the mouth-feel of some wines.

An initial study under model wine conditions has shown that grape-derived cell wall materials have a stronger affinity for seed tannins than skin tannins of a similar size. Click here to access the paper.

The results will form the basis of research on tannin interactions with non-phenolic polymers. Experiments are underway to understand the selectivity of grape-based molecules for binding to tannins, influencing important mouth-feel attributes.

To learn more about wine tannins come along to the Managing tannins in the vineyard and winery workshop at the 14th AWITC.

TPO 2 be sure 2 be sure

Oxygen levels in wine can have a major effect on wine quality and shelf-life. To help winemakers quantify and manage total package oxygen (TPO) levels, the AWRI is offering a benchmarking service and has designed a new tool, now available on the web.

Total package oxygen consists of dissolved oxygen in the wine matrix – that many bottling facilities currently monitor – and the oxygen residing in the headspace.

The AWRI’s oxygen management benchmarking service, using the NomaSense, accurately quantifies headspace oxygen levels which are typically well in excess of dissolved oxygen levels.

A web-based tool has been developed to help bottling operations to estimate the TPO through dissolved oxygen measurements.

The AWRI has also designed a new workshop to help winemakers manage oxygen levels effectively.

The workshop is part of the AWITC program. Click here for more information.

Who’s lurking in your winery?

To winemakers, bacteria and yeast can be friends or foes. Knowing which microbes are in your winery, and how they can be managed, is critical for consistent, quality wine production and to reduce the risk of contamination and spoilage.

The AWRI Commercial Services offer a Micro ID analysis that can identify thousands of different types of microbes including bacteria, fungi (yeasts) and mould, using a bacterial library with more than 1700 species, and a fungal library with more than 1000 species.

For further information email Leanne Craddock. or call on 08 8313 6600.

Come to our Roadshows!

The AWRI is visiting the Northern Slopes zone in New England from 19 – 20 May. See our packaging workshop program or our seminar program covering a range of AWRI research topics.

To book your place, email Susan Moore from the Southern New England Vignerons Association or call on 02 6775 3793 or 0427 753 793.

Find out more about our roadshows here, check when we are visiting your region, or contact Virginia Phillips for more information.

AWRI award winners

AWRI researchers have picked up awards in Germany as well as Australia, recognising pioneering work on yeast development and regionality.

At the Intervitis Interfructa congress, held in Stuttgart in March, an AWRI-developed yeast won the Innovation Award 2010. Commercially available, the yeast Maurivin Platinum does not produce detectible hydrogen sulfide. The AWRI’s research team was Toni Garcia Cordente, Hentie Swiegers and Chris Curtin. For further information contact Winemaking and Extension Services.

The AWRI also won two awards at the 14th Australian Near Infrared Spectroscopy Conference held at the National Wine Centre in Adelaide last month. Visiting scientist, Roberto Riovanto from the University of Padua, won the The Lynsey Welsh Award for innovation in NIR spectroscopy and its use as a tool to trace and authenticate Australian wines from different regions.

The AWRI’s Mariola Kwiatkowski won the Best Poster Prize at the same conference. Entitled ‘VIS-NIR spectroscopy to predict selected chemical parameters in unopened bottles of Sauvignon Blanc wines’. The poster was co-authored by Mariola Kwiatkowski, Maurizio Ugliano and Elizabeth Waters. A copy of the poster can be found here.

New Web-based Winemaking Resources

Check out the new ‘Winemaking Resources‘ section of the AWRI website. The section includes winemaking calculators, laboratory methods and fermentation information with yeast hydration and preparation; ferment graphs that allow you to plot your ferment each day; YAN and nutrient information; and methods to restart stuck fermentations.

New FAQs include Oxidative pinking, Elemental sulfur and Botrytis.

The AWRI’s Taint and Packaging Roadshow sections now link to relevant information, such as taint and fault thresholds, assessment methods, prevention and wine disposal of tainted or non-saleable wine.

If you would like particular information to be added to our website, please contact Geoff Cowey.

Get the facts

To get the facts about AWRI research and find out how the AWRI can help you, check out the Fact Sheets, also on the AWRI website.

From ‘Applications of Spectroscopy‘ to ‘Smoke taint‘ and ‘Stuck fermentation‘ to ‘Tannin‘ you’ll find user-friendly guides to AWRI research findings as well as ‘Winemaking and Extension Services‘.

If you can’t find the information you need or you have ideas for other Fact Sheets, we’d love your feedback.

New research on smoke

New research papers on smoke taint are now available from the AWRI Library. To get your copies, contact Anne, Ingrid and Sean at infoservices@awri.com.au

The papers are:

Hayasaka, Y., Dungey, K.A., Baldock, G.A., Kennison, K.R., Wilkinson, K.L. Identification of a -D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke. Analytica Chimica Acta 660, (1-2): 143-148 ; 2010.

Hayasaka, Y., Baldock, G.A., Pardon, K.H., Jeffery, D.W., Herderich, M.J. Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. cv. Cabernet sauvignon using stable isotope tracers combined with HPLC-MS and MS/MS analysis. Journal of agricultural and food chemistry 58 (4): 2076-2081 ; 2010.

Kennison, K.R., Wilkinson, K.L., Pollnitz, A.P., Williams, H.G., Gibberd, M.R. Effect of timing and duration of grapevine exposure to smoke on the composition an sensory properties of wine. Australian journal of grape and wine research 15 (3): 228-237 ; 2009.

Celebrating 55 years

27 April 2010 >

Today, the AWRI celebrates its 55th anniversary. We are very proud of what the Australian wine industry has achieved over this time. Since 1955, we’ve supported grape and wine producers through our very early work on fortified wines, malolactic bacteria and sulfur – to our work on flavour, proteins, oxygen and yeast development – through to the ground breaking work on closures, and our more recent ‘world-firsts’ of genetic sequencing of a wine yeast and the discovery of the ‘pepper’ compound in wine. None of this would have been possible without the invaluable support of grape and wine producers, our collaborators and stakeholders, nor without the dedication and skill of our employees both past and present. The future of grape and wine research is heading into a realm inconceivable to this industry’s early leaders. As we embrace spectral technologies and systems biology and use computer modeling to turbo-boost our research, one thing is for certain: future outcomes will be as impactful as they are startling in continued support of this industry. We hope you will join with us in celebrating our milestone by raising a glass of exceptional Australian wine.

awri-55th

AWRI Agrochemical Update March 2010

29 March 2010 >

FUNGICIDES

CARBENDAZIM

Any product containing the active constituent carbendazim is no longer registered for use in Australian viticulture.

Due to health and safety concerns, the Australian Pesticides and Veterinary Medicines Authority (APVMA) has determined for all carbendazim products that

1. label approvals be suspended and
2. new instructions be issued for the continued supply and use of carbendazim.

In accordance with the new instructions for use GRAPES and a number of other crops are listed under “Prohibited crop uses”.

For any grape growing enterprise that still has stocks of carbendazim, please note that there is a six month phase-out period. This six month period ends on 25 JULY 2010. However, it is advised that you consult your winery and/ or grape purchaser prior to the application of any carbendazim spray before 25 JULY 2010.

For further information refer to http://www.apvma.gov.au/news_media/chemicals/carbendazim.php

APVMA 63223

Eco-Protector has been granted registration by the Australian Pesticides and Veterinary Medicines Authority for the control of Botrytis in grapes.

Eco-Protector is an Organic Crop Protectants product. It contains the active constituent potassium salts of fatty acids which has an unspecified fungicide activity group code.

Restriction on use for domestic and export grapes: Use no later than 14 days before harvest.

 

HERBICIDES

APVMA 63926

Roundup (dual salt technology) has been granted registration by the Australian Pesticides and Veterinary Medicines Authority for use in vineyards.

Roundup is a Group M herbicide distributed by Nufarm. It contains the active constituent’s glyphosate-potassium salt and glyphosate-mas.

 

INSECTICIDES

APVMA 42261

Cricket and Grasshopper Killer Bait is registered by the Australian Pesticides and Veterinary Medicines Authority for the control of crickets and grasshoppers in vineyards.

Cricket and Grasshopper Killer Bait is a David Gray product. It contains the active constituent carbaryl which is a Group 1A insecticide.

Restriction on use for export grapes: Use no later than 80% capfall.

APVMA 60687

Samurai has been granted registration by the Australian Pesticides and Veterinary Medicines Authority for control of long-tailed mealy bug in table and wine grapes.

Samurai is a Sumitomo product. It contains the active constituent clothianidin which is a Group 4A insecticide.

The instructions on use vary between table and wine grapes:

Wine grapes – Soil application only: NO NOT apply more than one soil application per grape block per season.

Table grapes – Soil or foliar application: DO NOT apply both soil and foliar applications on the same block in the same season.

Restriction on use for domestic and export grapes: Use no later than 80% capfall.

 

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

 

For further information: contact Dr Sally-Jean Bell, Senior Viticulturist on email agrochemicals@awri.com.au or by telephone 08 8303 6600.

Management of Botrytis affected fruit

24 March 2010 >

Untimely rains in certain wine regions of Australia have seen Botrytis appear in some vineyards. A number of queries have been taken by our winemaking team on how to process fruit containing Botrytis and the potential impacts this might have.

Background

Botrytis cinerea is a weather driven fungus which causes the grapevine diseases Botrytis bunch rot and grey mould. High humidity or prolonged rain in conjunction with cool or mild temperatures results in persistent moisture on berry surfaces and promotes infection and disease development. Previously infected sites and sheltered vineyard areas such as hollows are at greatest risk of developing the disease.

Implications

Managing Botrytis in the vineyard can be a challenge because many factors contribute to infection and disease development.

Botrytis can cause two problems during winemaking. First, it produces the oxidative enzyme ‘laccase’, which in the presence of oxygen can cause oxidative spoilage. Second, the presence of Botrytis can lead to the presence of a mouldy character in the resultant wine. Preventing this enzyme from causing damage requires techniques that minimise or eliminate exposure to oxygen. Eliminating or minimising the quantity of Botrytis-affected fruit processed will reduce the potential effects of oxidative damage, however, a holistic approach is required which involves many aspects of the winemaking process.

Botrytis infection in red grapes will require different treatments to infection in white grapes. The following processing strategies will help reduce the oxidative damage that can be caused by Botrytis infected fruit.

For both white and red fruit

Minimise the quantity of mould-affected fruit at harvesting. For crops picked by hand, fruit can be selectively harvested and infected fruit avoided. Pickers must be able to recognise Botrytis bunch rot and know which bunches should be avoided.

If the vineyard is to be machine harvested, send hand pickers through the vineyard to remove the worst affected fruit prior to machine harvesting.

Add more sulfur dioxide (SO2) than usual (in the range of 60-80 mg/L) due to the increased risk of oxidation from laccase (although SO2 does not inactivate laccase) and because there is likely to be a higher than usual population of other unwanted microorganisms if Botrytis is present.

White fruit

Whole bunch press with CO2 cover. Assess press fractions for mouldy taint carefully.

Add pectic enzyme at the higher end of the recommended range and cold settle at low temperature to achieve rapid settling. Extra additions of pectic enzyme might also be required if settling.

Rack and discard the heavy lees.

Trial and add bentonite to remove mouldy characters and settle for 24 hours. Recommended starting rates is 0.5-1 g/L bentonite.

Rack off bentonite lees.

Test for laccase activity: if laccase activity is detected, heat treatment (pasteurising) should be considered to deactivate the laccase enzyme before conducting the fermentation (e.g. 50°C/90 seconds, or 55°C/30 seconds, 60°C/5 seconds, 70°C/1 second).

If heat treatment is not available, initiate fermentation. Addition of 0.1-0.2 g/L of bentonite during fermentation might be beneficial.

As SO2 can inactivate thiamine, the addition of thiamine to the must should be considered.

The lees will contain much of the laccase, so it is important to rack off fermentation lees as soon as possible after the fermentation is complete, and keep wine in stainless steel with inert gas cover.

Test for laccase activity: if positive, further racking can be beneficial in order to remove all fermentation lees. However, if laccase activity is still detected in the wine after subsequent racking, heat treatment of the wine might be necessary.

Red fruit

Minimise the time between crushing and inoculating. Cold soaking should be avoided.

Addition of greater yeast inoculums as a sacrificial culture could assist with binding of free SO2.

Addition of 200-500 mg/L of an oenological tannin at crushing will bind the laccase enzyme (note that tannin addition can change wine style).

Where practical, separate heavy fermentation lees at pressing, utilising the carbon dioxide (CO2) produced during fermentation for coverage, and press to stainless steel not oak.

Rack off gross lees after 24 hours and test for laccase activity. If laccase activity is still detected in the wine after subsequent racking, heat treatment of the wine might be necessary.

These wines are often difficult to clarify and filter due to the presence of long chain polysaccharides which are produced by Botrytis. A suitable enzyme (see “Pectic and lysozyme enzyme preparations available for winemaking – 2009/2010” in Technical Review 182) to assist with clarification and filtration might be required at a later stage.

Further reading on other vineyard-derived moulds can be found here.

Further assistance

Should you require further assistance, please call the AWRI’s Winemaking and Extension Services team on 08 8303 6600 or email: winemakingservices@awri.com.au

March 2010

1 March 2010 >

Stuck on sulfur?
Message in a bottle
All about salt
Tracking tropical
Green talent
London tastes Australia
New chair

Stuck on sulfur?

If you’ve sprayed your grapes with sulfur and need to harvest now within the 30 day withholding period, the AWRI has some advice to help you.

If you are concerned about the effects of sulfur on yeast and fermentation, access our eBulletin which offers easy-to-follow advice to reduce your risk of problems. Contact Marcel Essling from the AWRI’s Viticulture team on (08) 8313 6600 for more information.

Message in a bottle

Did you know that the loss of fresh fruit characters and the development of ‘reductive’ and ‘oxidised’ characters could be the result of poor management of oxygen transmission through wine bottle closures or packaging? Commercial Services can now accurately measure the oxygen transmission rate (OTR) of your packaging non-destructively.

Brand new and proven to be highly reproducible, the method directly measures the real OTR of different closures and packaging solutions while they are in contact with wine. It can be used to check ‘problem’ bottles from a particular batch or weak points in bulk container packaging. Email AWRI Commercial Services or call on (08) 8313 6600 to test your closures, or access the Commercial Services Packaging solutions webpage for more information.

All about salt

Are you confused about salt? Do you know whether to measure sodium or chloride concentration? What’s the legal limit? Is there a link between high salt levels in petioles (leaf stems) and the amount that ends up in wine?

The AWRI’s salinity experts are here to help. They recommend that you measure chloride ion concentrations to stay within legal limits. The Australian and New Zealand Food Standards Code has set the limit at 1000 mg/L of soluble chlorides expressed as sodium chlorides that equates to 607 mg/L of choride ion.

As for petioles – taken at flowering or veraison – there’s evidence that high salt levels might indicate more salt in your grape juice. How much, however, cannot be predicted.

To find out more about salt in winemaking contact Geoff Cowey.

Tracking tropical

What’s the link between tropical aromas in Sauvignon Blanc and the precursors (or compounds) that create them? How do they change or degrade in the vineyard, during transport and in winemaking?

The AWRI’s Aroma Chemistry team has been on a mission to find out. Their discoveries have just been published – a must-read for anyone wanting to know how tropical thiol aromas are created and how precursors change from the vineyard to the winery.

For a summary access the 2009 AWRI Annual Report, or contact the AWRI Library to request the scientific publications:

Synthesis of Wine Thiol Conjugates and Labeled Analogues: Fermentation of the Glutathione Conjugate of 3-Mercaptohexan-1-ol Yields the Corresponding Cysteine Conjugate and Free Thiol. J. Agric. Food Chem. 2010, 58: 13831389.

Analysis of Precursors to Wine Odorant 3-Mercaptohexan-1-ol Using HPLC-MS/MS: Resolution and Quantitation of Diastereomers of 3-S-Cysteinylhexan-1-ol and 3-S-Glutathionylhexan-1-ol. J. Agric. Food Chem. 2010, 58: 13901395.

To find out more contact Dimi Capone, or view the AWRI’s wine thiol precursors webpage.

Green talent

Are you committed to environmentally-friendly wine production, but don’t know where to start or what to do next? The AWRI Commercial Services has a new ‘green team’ of specialists ready to help you.

Karl Forsyth can help you to adopt a range of sustainable practices from more effective wastewater management to calculating your carbon footprint. In today’s environmentally-conscious marketplace, their expertise offers you a competitive edge.

For more information email Karl Forsyth.

London tastes Australia

The AWRI delivered a ‘taster’ of its Advanced Wine Assessment Course in London, in February, in conjunction with Wine Australia’s Annual Trade Tasting, World Class Australia Event.

Hosted by Con Simos, Group Manager, Industry Development and Support at the AWRI, the short course put 26 participants through their paces with two ‘flights’ of Riesling and Shiraz wines. Some wines were repeated to test tasters’ ability to score reliably and consistently.

The day presented a new approach to tasting Australian wine and a snapshot of the AWRI’s well-regarded four-day Advanced Wine Assessment Course. Con Simos went on to showcase the AWRI’s work on flavor including revealing black pepper and eucalyptus aromas as well as other AWRI research programs in Dublin, Ireland.

New Chair

The AWRI has announced that Mr Peter Dawson has been appointed Chair of the AWRI board.

Mr Dawson has played a pivotal role in the development of one of Australia’s largest wine companies Hardy’s – and the industry as a whole. He has served on many industry advisory committees, including the board of the AWRI for the past 10 years.

Peter brings his winemaking credentials as well as stable and visionary stewardship to the board.

Read the AWRI’s media release.

Elemental sulfur residues – potential impact on fermentation and management strategies

>

During the current vintage, our Viticulture team have received queries regarding the impact that elemental sulfur residues might have on fermentation.

Background

For the control of Powdery Mildew, the AWRI recommends a thirty day withholding period (WHP) for grapevines which are sprayed with elemental or crystalline sulfur. Use of these chemicals within the WHP may increase the risk of residue levels remaining in must. This may lead to fermentation problems. The WHP is set to allow enough time for elemental sulfur to degrade to levels that minimise the risk of fermentation problems. Research indicates that as the length of time between the application of sulfur in the vineyard and harvest increases, the impact on fermentation declines.

Implications

Elemental sulfur residues in must can be converted by yeast to sulfurous off-flavours such as hydrogen sulfide (H2S) during fermentation. During and after fermentation, elemental sulfur may also be reduced to sulfide by enzymatic or non-enzymatic chemical processes.

The main factors that control H2S production from elemental sulfur are:

  • temperature (lower production at lower temperature);
  • oxidation potential (higher production rate at lower oxidation potential); and
  • ethanol concentration (lower production at lower ethanol concentration).

Elemental sulfur can also oxidise to sulfur dioxide (SO2) and have an antimicrobial affect on inoculated yeast, delay the onset of fermentation or cause a slow or sluggish fermentation.

Management strategies

Settling of white musts before fermentation might remove some elemental sulfur in the lees.

Treat the ferment as ‘high risk’, paying attention to temperature, oxidation and fermentation rate.

Ensure adequate YAN (yeast assimilable nitrogen) levels in juice to facilitate good yeast performance.

Use of low hydrogen sulfide producing yeast strains could limit the amount of hydrogen sulfide produced.

Addition of greater yeast inoculums as a sacrificial culture could assist with binding of elemental sulfur and generated SO2.

Please click here to download the AWRI stuck fermentation fact sheet.

Further queries

If you require further information, please contact the Winemaking and Extension services team on (08) 8303 6600

or by e-mail
Viticulture
Winemaking
Health and Regulatory

Or visit our website for more information.

February 2010

1 February 2010 >

eNews welcome
No to natamycin
Copper watch
Having filtration problems?
Tracking tannin
What’s that horrible smell?
Found an amazing fermentation?
The 14th Australian Wine Industry Technical Conference (AWITC)
Where are you now?
Congratulations Con!
Vintage papers

eNews welcome

Welcome to our first issue of the AWRI’s e-newsletter. The purpose of the newsletter is to give you quick, easy and regular updates on our activities. We hope you find this newsletter of interest and we welcome your feedback.

No to natamycin

With many export countries clamping down on the fungicide natamycin, the AWRI Commercial Services is offering screening services and support to Australian winemakers.

Natamycin is used by food manufacturers to stop the growth of yeasts and mould. Whilst it is permitted for use in winemaking in South Africa, natamycin is not permitted as a winemaking additive in Australia.

Some export countries require residues of natamycin to register below 0.005 mg/L. To make sure your wines meet this requirement AWRI Commercial Services can help you.

For more information click here or contact Randell Taylor on 08 8313 6600.

Copper watch

This month the AWRI is advising all winemakers to check copper levels in their reds and whites to stay well within international standards.

Our Health and Regulatory Manager, Creina Stockley, reminds us that Canada has a copper limit of less than 1.0 mg/L, while the USA has a limit of 0.5 mg/L.

To find out more, read our paper, below, about copper additions and other treatments for sulfide development. You can also contact the AWRI’s Geoff Cowey for advice.

Cowey, G. Excessive copper fining of wines sealed under screwcaps – identifying and treating reductive winemaking characters. Australian & New Zealand Grapegrower & Winemaker. 531 : 49-56 ; 2008.

Having filtration problems?

Could your filtration problems be caused by polysaccharides? The AWRI has a test that can help you.

Our researchers found that some 2008 and 2009 reds were harder to filter due to polysaccharides. They have uploaded a polysaccharides test now available on the AWRI website.

The test is simple to use and will help you to work out whether polysaccharides are causing your filtration problems. To access the test, you’ll need a password, available here. You can also contact the AWRI’s Geoff Cowey for more information.

Tracking tannin

The AWRI’s new tannin web portal offers fast, easy analysis of tannin, total phenolics and total pigment in red wines and ferments.

This online tool allows users to enter their own UV-Vis spectral data into a web interface to instantly receive results. The results can also be benchmarked against our extensive database. To find out more, read our Factsheet.

Interested in a sneak preview? To be part of our pilot users group click here or contact Commercial Services on 08 8313 6600.

What’s that horrible smell?

Hydrogen sulfide and mercaptans can make the best wine smell and taste of rotten egg or burnt rubber. But thanks to research at the AWRI, winemakers can now access a new service to identify and quantify many of the key compounds responsible for these so-called ‘reductive’ aromas.

Created primarily by stressed yeast cells or changes in sulfur chemistry under anoxic conditions, the ‘rogue’ compounds can have a significant sensory impact even at trace levels.

For more information click here, or contact Randell Taylor from AWRI’s Commercial Services on 08 8313 6600.

You can also access these papers from the AWRI Library:

O’Brien, V. Colby, C. Wine faults caused by reductive characters: low molecular weight sulfur compounds. Australian and New Zealand Wine Industry Journal 23 5 : 50, 52, 54-55 ; 2008.

O’Brien, V. Francis, I.L. Osidacz, P. Packaging choices affect consumer enjoyment of wines. Australian and New Zealand Wine Industry Journal 24 5 : 48-54; 2009.

Found an amazing fermentation?

If you’ve discovered an intriguing fermentation, the AWRI can help you to repeat that fermentation by isolating the related yeast or bacteria and storing it for future use.

Maybe you’ve encountered characters you’d like to access again, or you would need support with storage of your yeasts or bacteria.

Contact the AWRI Wine Microbiology Culture Collection for more information or contact Eveline Bartowsky or Jane McCarthy on 08 8313 6600.

The 14th Australian Wine Industry Technical Conference (AWITC)

Online registration opens soon for the 14th AWITC, to be held at the Adelaide Convention Centre, South Australia, 3-8 July 2010.

This year’s conference promises to be an exciting and informative event with a wide range of speakers from the grape and wine sector.
Click here to access the conference program.
Click here to access the workshop program.

For more information, visit http://www.awitc.com.au/ or contact Kate Beames on 08 8313 6696 or at info@awitc.com.au

Where are you now?

If you’ve attended an AWRI Advanced Wine Assessment Course, we want to hear from you.

Since the course began in 1992, more than 800 people have attended and we want to keep our records up-to-date.

Please help us to keep your details current by clicking here. All information will remain confidential.

If you have not attended the course but would like more information or you’d like to join our mailing list, click here.

Congratulations Con!

Con Simos, the AWRI’s Group Manager Industry Development and Support, has been accepted for the 2010 Future Leaders Program, run jointly by the Australian Wine and Brandy Corporation, the Winemakers’ Federation of Australia, the Grape and Wine Research and Development Corporation and Wine Grape Growers’ Australia.

The Future Leaders Program brings together leading lights from Australia’s grape and wine sector to develop leadership, collaboration and networking skills, passing on the knowledge of current leaders to prepare for the industry’s future.

Vintage papers

It is that time of year and vintage is back on once again. Recent papers that have been published you might find useful can be requested below.

Technical Review Issue 182 – Yeast strains available for winemaking – 2009/2010

O’Kennedy, K. Wine yeast nutrients 101. Australian & New Zealand Grapegrower & Winemaker (550) : 99-104 ; 2009.

O’Kennedy, K. The case for co-inoculation of wine yeasts Australian and New Zealand Wine Industry Journal 23 (6) : 44; 2008.

Threlfall, R. T. Morris, J. Use of yeast supplements during wine production. Australian and New Zealand Wine Industry Journal 24 (6): 32-39 ; 2009.

Rensburg, P. van Pretorius, I. S. Enzymes in winemaking: harnessing natural catalysts for efficient biotransformations – a review. South African Journal of Enology and Viticulture 21 Special issue : 52-70; 2000.

Howell, G. Preparing your wine laboratory for vintage. Australian & New Zealand Grapegrower & Winemaker (551) : 86-88 ; 2009

Cowey, G. Coulter, A. Holdstock, M. Brines, paints, oils and the occasional mobile phone – common vintage contaminants. Australian & New Zealand Grapegrower & Winemaker 541, : 60-65 ; 2009.

Cuthbert, J. Gishen, M. Day, C. Oemcke, D. Taking the sting out of spoilage Australian and New Zealand Wine Industry Journal 23 (6) : 47-50; 2008.

Please contact the AWRI Library to request any of these publications.