The Australian Wine Research Institute

The Australian Wine Research Institute Blog

Seeking two non-executive Directors

21 June 2023 >

21 June 2023

The AWRI is seeking to appoint two non-executive Directors to its skills-based Board for a term of three years commencing 1 November 2023. These positions are both remunerated.

The ideal candidates will understand the governance of complex organisations, have enthusiasm to burn and a fresh, futurist outlook. Formal Australian Institute of Company Directors qualifications or alumni of agricultural leadership programs will be considered favourably. Above all else, candidates should be influential leaders, consensus builders and wise executive mentors and bring diverse skills and experiences to the AWRI Board. Specific skills and experience being sought include either strategic communications, stakeholder engagement, market analysis and consumer insights or, direct experience in the growth and development of services and markets for commercial scientific service organisations or taking IP to market.

A copy of the AWRI’s Board Charter is available from the AWRI website. For further information or to apply, please visit the careers page on the AWRI website or contact the Company Secretary, Shiralee Dodd, on (08) 8313 6600 or Shiralee.Dodd@awri.com.au.

Applications close on Friday, 14 July 2023. Only applications that are completed via the online application form will be considered.

Upcoming webinars for the 2023-24 series

19 June 2023 >

19 June 2023

Winter webinars starting soon!

As we head into the colder months, registrations are now open for the first six webinars of the 2023 AWRI webinar program. Starting on Thursday, 13 July, Barbara Hall and Liz Riley will discuss the risks of fungicide resistance and the resistance management practices you should be adopting. Other webinar topics in this block include malolactic fermentation (MLF), Wine Australia’s 2023 National Vintage Report, an update on cover crop research, news about the National Germplasm Collection and more!

Each webinar includes a presentation and, where appropriate, a practitioner to contribute real-life examples and experiences. There is also always an opportunity for audience members to ask questions. Sessions are held on Thursdays at 11:30 am (ACST). All webinars are free to attend but do require pre-registration. Visit the webinar page now to register for upcoming session:

  • Practical steps to counter increasing fungicide resistance – 13 July 2023
  • Malolactic fermentation – opportunities and limitations – 20 July 2023
  • Update on the National Germplasm Collection – 27 July 2023
  • Overview of the 2023 National Vintage Report – 3 August 2023
  • Soil health, carbon and undervine management in a dry climate – 10 August 2023
  • Greenhouse gas emissions and more – digging about in  Sustainable Winegrowing Australia data – 17 August 2023

The recordings will also be available on the AWRI’s YouTube channel following the webinar.

The AWRI webinar program is supported by Wine Australia, with levies from Australia’s grapegrowers and winemakers and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster in Adelaide, SA

eNews – May 2023

31 May 2023 >

NOLO trial-scale facility up and running

First reference genomes published for Shiraz and Sauvignon Blanc

Workshops to help prepare for future smoke events

Affinity Labs offering grapevine ID service

Sustainable Winegrowing Australia membership period opening soon!

WineCloud changing hands, Ferment Simulator to remain

Express your interest in upcoming Advanced Viticulture Courses

Order the latest AWRI publications online

Acknowledgements

NOLO trial-scale facility up and running
The new trial-scale NOLO facility at the Waite Campus officially opened on 5 April. Managed by WIC Winemaking Services, this facility features a pilot-scale SC-100 FlavourTech spinning cone column, a form of low-temperature vacuum steam distillation used for NOLO wine production. It also has packaging facilities for a diverse range of formats to allow successful trial products to be packaged and used for consumer, trade, market research and export samples. Thanks to investment from the Government of South Australia, through the Department of Primary Industries and Regions, South Australian businesses have priority access to the facility at substantially subsidised rates (up to 15 days’ access per business). Producers from across Australia who are interested in accessing the facility to develop new NOLO wine products should complete this customer application form. For more information about the facility and the services available, contact John Gledhill, Winemaker – WIC Winemaking Services via john.gledhill@awri.com.au or 0429 140 377.

First reference genomes published for Shiraz and Sauvignon Blanc
The AWRI has just published the first reference genomes for the key grapevine varieties Shiraz and Sauvignon Blanc, following on from earlier studies on Chardonnay and Pinot Noir. This work expands the pool of genomes available for wine-grapes while providing a foundation resource for future whole-genome studies. Interestingly, the data for Shiraz also sheds some light on a genetic basis for the pepper character, rotundone. Following appropriate confirmation, this study could provide a genetic marker for the production of cool climate-associated peppery characters in future grape breeding strategies. Read the open access article in the Australian Journal of Grape and Wine Research here: https://www.hindawi.com/journals/ajgwr/2023/6686706/

Workshops to help prepare for future smoke events

Three workshops on smoke taint will be presented in the Yarra Valley, Canberra District and Adelaide Hills in July. These workshops will tackle a range of questions producers are faced with when dealing with potentially smoke-exposed fruit. Participants will hear results from the latest smoke research projects and taste wines with different levels of smoke character along with wines that have been treated using different remediation options. The goal of these workshops is to support producers to prepare better for future smoke events. View the workshop program or register now.

Affinity Labs offering grapevine ID service

Affinity Labs has recently expanded its plant testing services to include grapevine variety identification. This service allows growers and suppliers to identify or confirm the variety of their grapevine material. The process involves DNA typing using a single nucleotide polymorphism (SNP) panel made up of 48 SNP markers. This is then compared to the CSIRO grapevine variety SNP database, which contains profiles of approximately 360 Vitis vinifera cultivars used for wine-grape, table grape and dried grape production. Affinity Labs is one of only two laboratories currently offering grapevine variety identification in Australia. For more information visit https://affinitylabs.com.au/grapevine-variety-id/ or contact our customer service team on customerservice@affinitylabs.com.au or 08 8313 0444.

Sustainable Winegrowing Australia membership period opening soon!
Sustainable Winegrowing Australia is the national program for grapegrowers and winemakers to demonstrate and continuously improve the sustainability of their practices. The new annual membership period for the program opens from 1 July. For growers and winemakers interested in learning more about the program, a range of options are available:

If you have any questions about the program, you can also contact the AWRI helpdesk on 08 8313 6600 or helpdesk@awri.com.au.

WineCloud changing hands, Ferment Simulator to remain

The AWRI WineCloud will not be continuing as an AWRI service from 30 June 2023. Marama Labs, based in New Zealand, has secured the rights to the algorithms used to generate the colour, phenolic and tannin data in the WineCloud, as well as its extensive grape and wine database, which will be built into Marama Labs’ CloudSpec platform. Existing WineCloud users who wish to maintain access to their data and the capability to generate tannin data should contact MaramaLabs via team@maramalabs.com or +64 22 086 4215. Users who wish to extract a copy of their data before the current service ceases should contact Neil Scrimgeour at neil.scrimgeour@affinitylabs.com.au.

Meanwhile, the Ferment Simulator will continue to be available from: https://fermentsimulator.com.au/login. This tool allows users to predict ferment outcomes using basic temperature and Baumé data. Powerful algorithms also allow users to model the impacts of temperature, nutrients, mixing and re-inoculation and to respond to problematic ferments quickly during vintage. Access to the Ferment Simulator is free. More information about this tool is available from the Ferment Simulator webpage.

Express your interest in upcoming Advanced Viticulture Courses
The AWRI is holding two Advanced Viticulture Courses later this year (AVC #5: 16–19 October 2023 and AVC #6: 30 October – 2 November 2023). This hands-on, intensive four-day course presents the latest techniques and technologies in viticulture. Participants travel in a small group across a number of SA regions to visit sites and meet practitioners who are at the cutting-edge of Australian viticulture. The course is aimed at practising viticulturists with an interest in innovation and is limited to a maximum of 25 participants to ensure an intensive and interactive learning experience. If you are interested in attending, please complete this expression of interest form. The events team will then get back to you with more details and to lock in your preferred course dates.

Topics covered in the Advanced Viticulture Course include:

  • Propagation material now and for the future
  • Improving soils to maximise wine-grape production
  • Climate change and its effect on a vineyard – overcoming new challenges in an old vineyard
  • Solar-powered irrigation pumps
  • Using sensors and software to maximise water use efficiency
  • Alternative varieties for warm climates
  • Biological controls – good bugs for bad bugs
  • Vineyard technology to improve efficiency
  • Developing vineyard ecology to reduce pesticide use
  • Terroir – putting the science behind the story
  • Soil pits – what do they really tell us about vines and wines?

The course fee covering accommodation, meals and transport is $3000 per person.

Order the latest AWRI publications online

Accessing the latest AWRI publications is easy. Visit the AWRI Publications web page to:

  • View the 10 most recent AWRI staff publications and order the articles online from the AWRI Library
  • Search the staff publications database
  • Read the full-text of ‘Technical Notes’ from Technical Review (PDF format)
  • Read the full-text of ‘AWRI reports’ and ‘Vineyards of the world columns’ published in Wine & Viticulture Journal (PDF format)
  • Read the full text of ‘Ask the AWRI columns’ published in Australian & New Zealand Grapegrower & Winemaker

The AWRI’s most recent publications are listed below.

2343 Dixon, R. 2023. Ask the AWRI: Assessing grapes for disease. Aust. N.Z. Grapegrower Winemaker (711): 90-91.

2344 Parker, M., Jiang, W.M., Bilogrevic, E., Likos, D., Gledhill, J., Coulter, A.D., Cowey, G.D., Simos, C.A., Francis, I.L. Herderich, M.J. 2023. Modelling smoke flavour in wine from chemical composition of smoke-exposed grapes and wine. Aust. J. Grape Wine Res. 2023: 4964850.

2345 Reilly, T., Mierczynski, P., Suwanto, A., Krido Wahono, S., Maniukiewicz, W., Vasilev, K., Bindon, K., Mierczynska-Vasilev, A. 2023. Using zeolites to cold stabilize white wines. Aust. J. Grape Wine Res. 2023: 7259974.

2346 Onetto, C.A., Kutyna, D.R., Kolouchova, R., McCarthy, J., Borneman, A.R., Schmidt, S.A. 2023. SO2 and copper tolerance exhibit an evolutionary trade-off in Saccharomyces cerevisiae. PLOS Genet. 19 (3): e1010692.

2347 Dabare, P.R., Reilly, T., Mierczynski, P., Bindon, K., Vasilev, K., Mierczynska-Vasilev, A. 2023. A novel solution to tartrate instability in white wines. Food Chem. 422: 136159.

2348 He, C., Xing, F., Liang, J., Zhang, Z., Zhan, B., Habili, N., Wang, H., Li, S. 2023. The ABI5-dependent downregulation of mitochondrial ATP synthase OSCP subunit facilitates apple necrotic mosaic virus infection. J. Exp. Bot. 2023: erad143. https://doi.org/10.1093/jxb/erad143

2349 Habili, N., Wu, Q., Rinaldo, A., Constable, F. 2023. A chronological study on grapevine leafroll-associated virus 2 in Australia. Viruses 15(5): 1105.

2350 Cowey, G. 2023. Ask the AWRI: Traditional cap management techniques. Aust. N.Z. Grapegrower Winemaker (712): 58-59.

2351 Szeto, C., Lloyd, N., Nicolotti, L., Herderich, M.J., Wilkinson, K.L. 2023. Beyond volatile phenols: an untargeted metabolomic approach to revealing additional markers of smoke taint in grapevines (Vitis vinifera L.) cv Merlot. J. Agric. Food Chem. https://doi.org/10.1021/acs.jafc.2c09013

2352 Onetto, C.A., Ward, C.M., Borneman, A.R. 2023. The genome assembly of Vitis vinifera cv. Shiraz. Aust. J. Grape Wine Res. 2023: 6686706.

2353 Kaur, K., Rinaldo, A., Lovelock, D., Rodoni, B., Constable, F. The genetic variability of grapevine Pinot gris virus (GPGV) in Australia. Virol. J. 2023. https://doi.org/10.21203/rs.3.rs-2885158/v1

2354 Siebert, T. 2023. Chemical basis of ‘stone fruit’ aromas in white wine. Chemistry in Australia (June-August): 40.

Acknowledgements

This work is supported by Wine Australia, with levies from Australia’s grapegrowers and winemakers and matching funds from the Australian Government.

The AWRI is a member of the Wine Innovation Cluster in Adelaide, South Australia.

New technology removes undesirable aromas during winemaking

16 May 2023 >

16 May 2023

A new ‘smart surface’ has been shown to successfully remove unwanted sulfur aromas from wine, opening up new opportunities for Australian winemakers.

Developed by scientists from Australian Wine Research Institute (AWRI) and Flinders University, with funding from Wine Australia and in-kind support from Flinders University, the technology is based on applying a thin plasma polymer coating to a surface and then immobilising nanoparticles on that surface, which then bind strongly to sulfur compounds in wine.

Trials of the new surface, recently published in the journal npj Science of Food, removed up to 45% of free hydrogen sulfide from wine and the treatment was also effective at removing more complex sulfur compounds, such as methanethiol.

“A key benefit of the new approach is that it is easily deployable and retrievable. Essentially there’s a one-step process where the smart surface is added directly to the wine and then removed after a certain time period.” AWRI Principal Research Scientist Dr Mierczynska-Vasilev said.

Since the nanoengineered surfaces developed are independent of the substrate material, there is also potential for them to be applied to various relevant wine equipment such as filtration devices, aerators, decanters, packaging materials or closures.

“The Biomedical Nanoengineering Laboratory at the College of Medicine of Flinders University is thrilled to have been able to collaborate with the AWRI to deliver this breakthrough technology to improve winemaking” – said Matthew Flinders Professor Krasimir Vasilev, Director of the Biomedical Nanoengineering Laboratory.

Volatile sulfur compounds (VSCs) are a group of compounds that contribute significantly to wine aroma. While some contribute positive varietal characters, others are associated with negative ‘reductive’ aromas such as ‘rotten egg’, ‘rubber’ and ‘canned corn’. The management of these off-aromas is a significant cost for the wine sector.

The new smart surface has been shown to outperform the traditional winemaking treatment of copper sulfate addition commonly used to avoid unwanted volatile sulfur compounds. In addition, unlike copper sulfate, it does not cause any negative effects on flavour.

The next steps in the development of the smart surfaces for deployment in the wine sector are currently being explored.

AWRI media contact: Ella Robinson, Communication Manager, ella.robinson@awri.com.au or 0402 402 121.

Flinders University media contact: Tania Bawden, Media Adviser, tania.bawden@flinders.edu.au or 0434 10 1516.

About the organisations:

Australian Wine Research Institute is the Australian grape and wine industry’s own research organisation. It supports a sustainable and successful grape and wine industry through world class research, practical solutions and knowledge transfer. Website: http://www.awri.com.au.

Flinders University is a globally focused, locally engaged institution that exemplifies teaching, learning and research excellence. Catering to more than 25,000 students, Flinders offers world-class education in a stimulating, friendly environment. 90 per cent of Flinders research is ranked at or above world class by Excellence in Research for Australia. Website: http://www.flinders.edu.au

April 2023 Technical Review available now

28 April 2023 >

The April 2023 issue of Technical Review is now available online.

This issue’s Technical Note article provides an update on new grape varieties added to the AWRI’s smoke ‘background levels database’ and you can also acess over 130 current literature articles including ‘Ask the AWRI’ on assessing grapes for diseases, influence of oxygen on colour and phenolics of red wines, Nebbiolo, Saperavi, lees filtration, adoption of artificial intelligence in viticulture to predict yield, and composting grape marc and stalks.

Australian winemakers and grapegrowers who pay the Wine Grapes or Grape Research levies can log in to read abstracts and order the latest non-open access journal articles from the AWRI Library, free of charge. Register a new login or use the forgotten password link to reset your password.

We welcome your feedback on the Technical Review and you can reach us at infoservices@awri.com.au.

Below is a snapshot of what’s in this issue.

AWRI Technical Notes

AWRI Publications

  • A metagenomic investigation of the viruses associated with Shiraz disease in Australia [Read full-text online] Viruses
  • A special drop: Characterising yeast isolates associated with fermented beverages produced by Australia’s indigenous peoples [Read abstract online] [Request copy from AWRI Library] Food Microbiology
  • Ask the AWRI: Assessing grapes for disease [Read full-text online] Australian & New Zealand Grapegrower & Winemaker
  • Ask the AWRI: Understanding Australian sustainability credentials [Read full-text online] Australian & New Zealand Grapegrower & Winemaker
  • Grillo [Read full-text online] Wine & Viticulture Journal
  • Trends in the composition of Australian wine 1990-2021. Part two: alcohol and glucose plus fructose [Request copy from AWRI Library] Wine & Viticulture Journal
  • Understanding the greenhouse gas emissions of Australian wine production [Read full-text online] Wine & Viticulture Journal

 

Oenology

dfs

Sustainability

  • Composting waste from the white wine industry [Read full-text online] Sustainability
  • Consumer perceptions of food packaging in its role in fighting food waste [Read full-text online] Sustainability
  • Grape wine cultivation carbon footprint: Embracing a life cycle approach across climatic zones [Read full-text online] Agriculture
  • Supporting winegrape growers in their transition to a low carbon economy [Request copy from AWRI Library] Wine & Viticulture Journal

Viticulture

  • Study on fungicides’ use in viticulture: present and future scenarios to control powdery and downy mildew [Read full-text online] BIO Web of Conferences
  • A study of kaolin effects on grapevine physiology and its ability to protect grape clusters from sunburn damage [Read abstract online] [Request copy from AWRI Library] Scientia Horticulturae
  • Climate change, grape phenology, and frost risk in Southeast England [Read full-text online] Australian Journal of Grape and Wine Research
  • Delayed grape ripening by intermittent shading to counter global warming depends on carry-over effects and water deficit conditions [Read full-text online] OENO One
  • How terroir shapes aromatic typicity in grapes and wines (Part I) [Read full-text online] IVES Technical Reviews: Wine & Vine
  • How terroir shapes aromatic typicity in grapes and wines (Part II) [Read full-text online] IVES Technical Reviews: Wine & Vine
  • Artificial Intelligence and yield in viticulture: Pathway to digital transformation [Request copy from AWRI Library] Wine & Viticulture Journal
  • Is it time for the Australian wine industry to embrace advanced grapevine breeding methods? [Request copy from AWRI Library] Wine & Viticulture Journal
  • Grape potassium, acidity and pH in a changing climate [Request copy from AWRI Library] Australian & New Zealand Grapegrower & Winemaker
  • How rootstocks impact the scion vigour and vine performance of Vitis vinifera L. cv. Tempranillo [Read full-text online] Australian Journal of Grape and Wine Research
  • When is Prosecco not Prosecco? [Read abstract online] [Request copy from AWRI Library] Decanter
  • Evaluation of the performance of drone treatments to control downy and powdery mildew in grapevines [Read full-text online] BIO Web of Conferences
  • Birds as allies in the vineyard: Promoting healthy ecosystems for birds to protect vines [Request copy from AWRI Library] Australian & New Zealand Grapegrower & Winemaker
  • Field evaluation of grapevines resistant to downy and powdery mildews [Read full-text online] BIO Web of Conferences
  • Assessing the relationship between cordon strangulation, dieback, and fungal trunk disease symptom expression in grapevine [Read full-text online] OENO One
  • Development of a semi-automated undervine slasher [Request copy from AWRI Library] Wine & Viticulture Journal
  • Viticulture trial: Leaf area vs. crop load [Read full-text online] Wine Business Monthly
  • An assessment of treated municipal wastewater used for irrigation of grapevines with respect to water quality and nutrient load [Read full-text online] South African Journal of Enology and Viticulture

 

Business

Bacterial inflorescence rot – one possible cause of inflorescence rot or necrosis

19 April 2023 >

19 April 2023

The AWRI helpdesk has received calls this season about necrosis and rot of inflorescences. These symptoms could be caused by a physiological disorder or fungal infection, but could also be the result of a bacterial infection. The purpose of this eBulletin is to raise awareness of the disease bacterial inflorescence rot (BIR), which is caused by the bacterium Pseudomonas syringae pv. syringae (PSS). Awareness of this disease may be relevant when planning pruning practices.

 

About this pathogen
Pseudomonas syringae pv. syringae is a low-risk pathogen in dry and warm seasons, but its development and spread is favoured by wet conditions. It can be particularly damaging in cool regions and humid conditions. Rainfall and the movement of water across leaf surfaces creates the ideal environment for PSS to spread across plant surfaces. The bacterium is understood to enter grapevine leaves through the stomata and spread via the xylem within the shoot. More information about PSS and BIR is available in the AWRI fact sheet: Recognising and understanding bacterial inflorescence rot.


Symptoms in grapevines

Symptoms of BIR (Whitelaw-Weckert et al. 2011) typically first appear at flowering, about 60 days after budburst. They include:

  • brown longitudinal striations on shoots, rachises, leaf petioles and veins
  • necrotic rachises and abscission of up to 60% of inflorescences
  • leaves covered in small dark spots with yellow halos, which enlarge, becoming irregular in shape and bounded by small leaf veins, eventually merging until much of the leaf is covered and the leaf senesces
  • affected tissue splitting due to becoming dry and brittle
  • drops of bacterial ooze near shoot lesions.

The AWRI fact sheet Recognising and understanding bacterial inflorescence rot includes a number of images of BIR symptoms.

 

     

Leaf and inflorescence symptoms caused by Pseudomonas syringae pv. syringae. Images courtesy of Adrian Utter.

 

Testing
If symptoms are observed, it is advised that samples are sent to a testing facility to confirm the cause. Testing is most effective on vines showing early symptoms (e.g. leaves showing small dark spots with yellow halos). Testing is available from:

 

Crop Health Services
Main Loading Dock
5 Ring Road
La Trobe University
Bundoora VIC 3083
Phone: 03 9032 7515
Email: chs.reception@agriculture.vic.gov.au

EMAI (Elizabeth Macarthur Agricultural Institute)
Private Bag 4008
Narellan NSW 2567
Phone: 02 4640 6333
Email: laboratory.services@dpi.nsw.gov.au

Plant Diagnostic Services
Department of Natural Resources and Environment Tasmania
13 St Johns Avenue
New Town, TAS 7008
Phone:  03 6165 3245
Email: plantdiagnosticservices@nre.tas.gov.au
Attention: Alison Dann

 

Management
Pseudomonas syringae pv. syringae is easily spread on pruning equipment. Where PSS has been identified or is suspected, growers should clean and disinfect vineyard equipment regularly, especially pruning equipment. Disinfecting snips and secateurs between plants is recommended to stop the spread.

There are no agrochemicals registered for control of PSS, but copper is thought to have some effect. The application of copper chelate as a soil drench is said to control the pathogen in the vine, but more research would be required to confirm this.

Anecdotal evidence suggests that conversion from spur pruning to cane pruning can reduce PSS pressure, perhaps because old wood harbouring inoculum is removed. Suckers located on the trunk are often found to be infected with PSS and should be removed. High humidity causes symptoms to be more severe, so actions to open the canopy and promote airflow are beneficial.


AWRI helpdesk
For assistance with grapevine diseases or any other technical viticulture or winemaking topic,contact the AWRI helpdesk on (08) 8313 6600 or helpdesk@awri.com.au.

 

Acknowledgement

Fiona Constable, David Lovelock, Cathy Todd, Barbara Hall and Melanie Whitelaw-Weckert are thanked for their contributions to the fact sheet.

This work is supported by Wine Australia, with levies from Australia’s grapegrowers and winemakers and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster in Adelaide, SA.

Further information

Whitelaw-Weckert, M.A., Whitelaw, E.S., Rogiers, S.Y., Quirk, L., Clark, A.C., Huang, C.X. 2011. Bacterial inflorescence rot of grapevine caused by Pseudomonas syringae pv. syringae. Plant Pathol. 60: 325-337.

NSW DPI Agriculture. Bacterial rot of grapevine caused by Pseudomonas syringae. Video available from: https://www.youtube.com/watch?v=mCmOBuedd1U

For other enquiries
please contact
enquiries@awri.com.au
08 8313 6600

eNews – March 2023

30 March 2023 >

Characterising yeast strains with links to beverages produced by Australia’s Indigenous peoples

Life cycle analysis shows 10% reduction in carbon emissions for Australian wine since 2016

Use the AWRI winemaking calculators to avoid costly mistakes with additives

Affinity Labs launches new method for phos acid

Sustainable Winegrowing Australia impact report available

Register now for the Advanced Wine Technology Course

Save the dates for this year’s Advanced Viticulture Courses

Order the latest AWRI publications online

Acknowledgements

Characterising yeast strains with links to beverages produced by Australia’s Indigenous peoples
Over the course of human history and in societies across the world, fermented beverages have held both economic and cultural importance. In Australia, way-a-linah, an alcoholic beverage produced from the fermented sap of Eucalyptus gunnii, and tuba, a fermented drink made from the syrup of Cocos nucifera fructifying bud, are two of several fermented beverages produced by Australian Aboriginal and Torres Strait Islander people. AWRI researchers and collaborators from the University of Adelaide and ANU isolated yeast strains from two locations in Australia – the Central Plateau in Tasmania and Erub Island in the Torres Strait. Strains were identified using molecular methods and then eight isolates were evaluated for their volatile profile during the fermentation of wort, apple juice and grape must, with diverse volatile profiles observed in the beverages produced. This work was recently published in the journal Food Microbiology and presented by Dr Cristian Varela at the Asia Pacific Section Convention of the Institute of Brewing and Distilling in Adelaide, where attendees also had the chance to taste some of the beers made with these isolates. To find out more, contact the AWRI library to request a copy of the article or email Cristian.Varela@awri.com.au.

Life cycle analysis shows 10% reduction in carbon emissions for Australian wine since 2016

The AWRI recently updated its calculations of the carbon footprint for the production and distribution of Australian wine, in a project funded by Wine Australia. Overall emissions per litre of wine were 10% lower than the previous analysis conducted in 2016. The most important factor driving this drop was the increasing proportion of renewable energy generation in Australia. Increases in bulk wine export and improvements in glass recycling also contributed to emissions reductions. To delve into all the details, read the article summarising this work published in the most recent issue of Wine & Viticulture Journal or contact Kieran Hirlam (Kieran.Hirlam@affinitylabs.com.au).

Use the AWRI winemaking calculators to avoid costly mistakes with additives
The AWRI helpdesk has dealt with several queries this vintage from winemakers who have made errors when making additions, such as over-additions of copper sulfate or sulfur dioxide. This can end up requiring costly remediation steps and additional time and may also have impact on overall wine quality. The AWRI winemaking calculators make it easy to perform a wide range of calculations – minimising the risk of errors. The calculators are available online via the AWRI website or as an app from Google or Apple, which is free within Australia and available for purchase overseas. Download the app now to always have the calculators at your fingertips!

Affinity Labs launches new method for phos acid residue analysis

To support wine producers concerned about the potential for breaching residue limits in export markets, Affinity Labs has just launched a new method for analysing phosphorous acid in grapes and wine. Using the latest liquid chromatography/mass spectrometry techniques, the team can now deliver results within a turnaround time of 10 rather than 15 days. The price for phos acid analysis has also dropped significantly with the launch of the new method.

Phosphorous acid (commonly known as phos acid) is a fungicide registered for use in Australian vineyards, where it is used to treat outbreaks of downy mildew. It is important for wine exporters to understand if their wines have any residues of phos acid, because some export markets including China, Argentina and India, have very low or no tolerance for phos acid residues in wine. Information about residue limits in different markets is available from the AWRI’s agrochemicals online search function and agrochemicals app. To find out more about the new method, or to book in samples for analysis, contact Affinity Labs’ customer service team on 08 8313 0444 or customerservice@affinitylabs.com.au.

Sustainable Winegrowing Australia impact report available
Sustainable Winegrowing Australia has recently released its Impact Report for 2021/22. This is a summary of the national data set that demonstrates the commitment to sustainability of the Australian grape and wine community. The report reveals 48% growth in membership by Australian grapegrowers and winemakers, with the program now representing 40% of total wine production. It highlights the sustainable practices members are undertaking and displays the demand from consumers for sustainably made wine. For more information about Sustainable Winegrowing Australia, visit the program website or contact the AWRI helpdesk on helpdesk@awri.com.au.

Register now for the Advanced Wine Technology Course

The AWRI will present its first Advanced Wine Technology Course (AWTC) in June 2023. This hands-on, intensive, four-day course will cover the latest techniques and technologies in wine production. Participants will travel in a group across a number of South Australian wine regions to visit sites and meet producers at the cutting edge of Australian wine. The course is aimed at winery owners, winemakers, production managers and engineers with an interest in innovation and technology. Participation is limited to a maximum of 20 attendees to ensure an interactive learning experience. Program content includes demonstrations of technologies at small, medium and large wineries; no- and low-alcohol wine and spirits production; innovations in packaging, automation and sensors; structured themed tastings; and technologies from other food and beverage industries. For more information and a link to register, visit the AWTC webpage.

Save the dates for this year’s Advanced Viticulture Courses

Two Advanced Viticulture Courses (AVCs) will be presented in October and November, with the following dates now locked in:

  • AVC #5: 16 –19 October 2023
  • AVC #6: 30 October – 2 November 2023

To express interest in the course and make sure you don’t miss the chance to register, please complete this online form. The events team will contact you with more information prior to registrations opening.

Order the latest AWRI publications online

Accessing the latest AWRI publications is easy. Visit the AWRI Publications web page to:

  • View the 10 most recent AWRI staff publications and order the articles online from the AWRI Library
  • Search the staff publications database
  • Read the full-text of ‘Technical Notes’ from Technical Review (PDF format)
  • Read the full-text of ‘AWRI reports’ and ‘Vineyards of the world columns’ published in Wine & Viticulture Journal (PDF format)
  • Read the full text of ‘Ask the AWRI columns’ published in Australian & New Zealand Grapegrower & Winemaker

The AWRI’s most recent publications are listed below.

2327 Coulter, A. 2023. Ask the AWRI: Wine taints from oak. Aust. N.Z. Grapegrower Winemaker (709): 56-57. (Read online)

2328 Scrimgeour, N. 2023. Achieving success with canned wines. Aust. N.Z. Grapegrower Winemaker (709): 84-87.

2329 Godden, P., Wilkes, E. 2023. Trends in the composition of Australian wine 1990 to 2021. Part one: Introduction, titratable acidity and pH. Wine Vitic. J. 38(1): 20-24.

2330 Scrimgeour, N., Hirlam, K., Hsieh, D., Wilkes, E., Krstic, M. 2023. Canned wine: Looking for a silver lining. Wine Vitic. J. 38(1): 28-34. (Read online)

2331 Dry, P. 2023. Schioppettino. Wine Vitic. J. 38(1): p. 68.

2332 Mierczynska-Vasilev, A.M., Kulcsar, A.C., Dabare, P.R.L., Vasilev, K.A., Bekker, M. 2023. Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines. npj Sci. Food 7: 5. (Read online)

2333 Bekker, M.Z., Cuijvers, K.M., Kulcsar, A.C., Sanders, R.D., Capone, D.L., Jeffery, D.W., Schmidt, S.A. 2023. Effects of yeast strain and juice nitrogen status on glutathione utilisation during fermentation of model media. Aust. J. Grape Wine Res. 2023: 8041096.

2334 Varela, C., Alperstein, L., Sundstrom, J., Solomon, M., Brady, M., Borneman, A., Jiranek, V. 2023. A special drop: Characterising yeast isolates associated with fermented beverages produced by Australia’s indigenous peoples. Food Microbiol. 112: 104216. (Read online)

2335 Payne, E.M., Taraji, M., Murray, B.E., Holland-Moritz, D.A., Moore, J.C., Haddad, P.R., Kennedy, R.T. 2023. Evaluation of analyte transfer between microfluidic droplets by mass spectrometry. Anal. Chem. 95(10): 4662-4670. (Read online)

2336 Longbottom, M. 2023. Ask the AWRI: Understanding Australian sustainability credentials. Aust. N.Z. Grapegrower Winemaker (710): 45-46.

2337 Mierczyński, P., Mierczyńska-Vasilev, A., Maniukiewicz, W., Vasilev, K., Szynkowska-Jozwik, M. 2023. Novel Cu and Pd-Cu catalysts supported on multi-walled carbon nanotubes for steam reforming and decomposition of methanol. Catalysts 13: 533. (Read online)

2338 Wu, Q., Habili, N., Kinoti, W.M., Tyerman, S.D., Rinaldo, A., Zheng, L., Constable, F.E. 2023. A metagenomic investigation of the viruses associated with Shiraz disease in Australia. Viruses 15: 774. (Read online)

2339 Mierczyński, P., Mierczyńska-Vasilev, A., Vasilev, K., Szynkowska-Jozwik, M.I. 2023. Fourier transform infrared spectroscopic studies of methane and liquefied natural gas reforming processes on Ni/CeO2 catalyst. React. Kinet. Mech. Cat. (Read online)

2340 Godden, P., Wilkes, E. 2023. Trends in the composition of Australian wine 1990-2021. Part two: Alcohol and glucose plus fructose. Wine Vitic. J. 38(2): 30-33.

2341 Hirlam, K., Longbottom, M., Wilkes, E., Krstic, M. 2023. Understanding the greenhouse gas emissions of Australian wine production. Wine Vitic. J. 38(2): 34-36. (Read online)

2342 Dry, P. 2023. Grillo. Wine Vitic. J. 38(2): p. 59.

Acknowledgements

The AWRI acknowledges support from Wine Australia, with levies from Australia’s grapegrowers and winemakers and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster in Adelaide, South Australia.

New international partnership to benefit food and beverage producers

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30 March 2023

The Australian Wine Research Institute (AWRI) and leading UK food and beverage services organisation Campden BRI this week announced the signing of a new strategic partnership agreement. Drawing on each other’s significant beverage and food testing capabilities, the AWRI’s commercial arm, Affinity Labs, and Campden BRI will collaborate on new, world-leading services and solutions for customers and members in Australia and the UK. Both organisations are known for taking a science-driven approach to helping their customers and members succeed.

AWRI Managing Director, Dr Mark Krstic, welcomed the alliance, saying “Campden BRI and Affinity Labs have many complementary strengths and experiences providing valuable services to the food and beverage sectors. Our two organisations share similar history, values and culture and can learn a lot from each other. We look forward to expanding the capabilities we provide to Australian food and beverage producers through this strategic partnership.”

Campden BRI Chief Executive, Peter Headridge, said “This new collaboration will provide synergies across a range of sectors and services. We anticipate working closely together on compositional and integrity testing, as well as developing new services for the benefit of food and beverage producers in both the UK and Australia.”

For Affinity Labs, the first activities supported by the partnership will include new options for shelf life testing of foods and beverages that comply with EU and US standards. For Campden BRI, the partnership will initially support the introduction of new wine testing services in the UK, similar to those already offered by Affinity Labs in Australia.

Media contact: Ella Robinson, AWRI Communication Manager – 0402 402 121 or ella.robinson@awri.com.au

About the organisations:

Campden BRI has over 3,000 member companies in 80 countries. We are the trusted, premier, independent technical partner of choice for the food and drink industry and provide a wide range of services and products, all underpinned by investment in meaningful reearch and science. We enable our members in particular to stay ahead of the curve and make the best decisions for their businesses and consumers. Website: campdenbri.co.uk

The Australian Wine Research Institute is the Australian grape and wine industry’s own research organisation. It supports a sustainable and successful grape and wine industry through world-class research, practical solutions and knowledge transfer. Website: awri.com.au

Affinity Labs works with producers and suppliers, from farm to table, providing specialised scientific, testing and quality assurance services. Powered by 60+ years of AWRI research, Affinity Labs is a key food and beverage industry partner, enhancing Australia’s reputation as a world-class primary producer. Website: affinitylabs.com.au

February 2023 Technical Review available now

28 February 2023 >

The February 2023 issue of Technical Review is now available online.

This issue is packed with over 100 current literature articles including ‘Ask the AWRI’ on pinking and wine taints, research into using glycosides extracted from grape marc to boost flavours in NOLO wines, barrel sanitation, wine packaging, sustainable viticulture practices, Graciano, and use of cover crops for weed management.

Australian winemakers and grapegrowers who pay the Wine Grapes or Grape Research levies can log in to read abstracts and order the latest non-open access journal articles from the AWRI Library, free of charge. Register a new login or use the forgotten password link to reset your password.

We welcome your feedback on the new Technical Review and you can reach us at infoservices@awri.com.au.

 

Tips on assessing fruit condition in a season with high disease pressure

22 February 2023 >

22 February 2023 

This season, conditions have been conducive to the development of fungal diseases. As harvest approaches, grapegrowers and winemakers across the country are under pressure to meet quality targets by managing the level of disease-affected fruit entering the winery. This eBulletin provides a reminder of the resources that are available for winemakers and grapegrowers to meet wine quality targets in a fair, equitable and mutually beneficial manner.

Disease assessment
Information about monitoring for key grapevine pest and diseases found in Australia can be found on the pests, diseases and viruses page of the AWRI website. Grape Assess is a digital monitoring tool developed by the University of Adelaide, with funding from Wine Australia, that uses visual techniques to assess diseases and disorders on grapes. Grape Assess can be downloaded for free from the Android and Apple app stores.


The Code of Conduct for Winegrape Purchases
The Code of Conduct for Winegrape Purchases was developed for the Australian wine sector by Australian Grape & Wine (AGW) and its Code Management Committee (a committee with equal representation of winemakers and grapegrowers). The Code sets minimum standards relating to grape purchasing, including mechanisms for determining price; quality assessment for the purpose of affecting price; and payment terms.

The Code is a non-prescribed voluntary industry code. Winemakers who elect to become signatories are governed by this Code in their commercial dealings with growers. Where the Code is incorporated into a contract by reference, it has contractual force. There are currently 72 signatories of the Code, representing 60-70% of the Australian winegrape crush. A list of signatories can be found here.

Grapegrowers and winemakers are encouraged to familiarise themselves with the Code to ensure they know their obligations and rights.


Fruit condition assessment
Key points from The Code related to fruit condition assessment are summarised below.

  • A grower should always have the right to be present during a vineyard inspection and this should be encouraged.
  • When assessing grapes against MP&C standards (mature, pure and in good condition) or grading them or otherwise making assessments of grapes, signatories must:
    1. (1) avoid the use of subjective measures to determine price, in circumstances where there are credible objective measures readily available to measure the same or similar characteristics;
    2. (2) where available, use Industry Endorsed Standard Procedures; and (3) clearly document their methodology and results, and retain that documentation.
  • Notification of possible downgrading, penalties or rejection will be in accordance with timeframes laid out in the Code (for Code signatories) and in any case as early as possible with consideration to the fact that the grower may wish to seek alternative arrangements to prevent further loss. Furthermore, identifying problems as early as possible allows the grower the opportunity to take action that might avoid grapes being downgraded or rejected.
  • The timing and methodology of these assessments should be specified in the grower supply agreement and, where an adverse assessment decision is made, evidence to justify the decision should be documented and be accessible to each party in the event of a dispute (this is a requirement of signatories to the Code).

Industry endorsed standard procedures
Australian Grape & Wine has produced an industry endorsed standard procedure for testing winegrapes for Brix or colour and has also produced sampling guidelines for collecting grape samples in the vineyard for Brix and colour assessment.

Although there is currently no industry-endorsed standard procedure for pest and disease assessment in the vineyard, the recently updated booklet on winegrape assessment (Hooper and Wilkes 2022) provides the following useful guidelines:

  • Use the disease assessment key from Emmett et al. (2015) to quantify the percentage incidence and severity rating of disease in the vineyard.
  • Commence assessment of disease in the vineyard by veraison at the latest, or earlier if resources allow.
  • Conduct assessments of disease in association with the winemaker/grape purchaser.
  • Ensure assessors are trained in the technical assessment of pests and diseases that can affect wine quality.
  • Use an assessment method that produces results that are statistically valid, taking account of vineyard variability. Retain accurate and consistent documentation to support this.
  • To ensure thorough monitoring, conduct 200 observations per ‘hot spot’ or block, stopping to assess 20 sites and assessing 10 bunches or leaves at each location by choosing one to five vines. Growers are advised, however, to consult purchasing wineries regarding their disease assessment protocols.

Dispute resolution
Information about dispute resolution can be found on the Dispute resolution page of the AGW website or by contacting the Code Secretariat on codesecretariat@accordgroup.com.au or (02) 9264 9506.


AWRI helpdesk
For assistance with grape assessment or any other technical viticulture or winemaking topic, contact the AWRI helpdesk on (08) 8313 6600 or helpdesk@awri.com.au


References and further reading
ACCC. 2019. Wine grape market study – final report.
Australian Grape & Wine Inc. 2021. Code of Conduct for Australian Winegrape Purchases.
Hooper, A., Wilkes, E. 2022. Winegrape assessment in the vineyard and at the winery.