The Australian Wine Research Institute

The Australian Wine Research Institute Blog

Agrochemical update – temporary change to Ontario’s maximum residue limit for phosphorous acid

27 November 2024 >

27 November 2024 

AWRI and Australian Grape & Wine have successfully negotiated a temporary change to the Liquor Control Board of Ontario (LCBO) maximum residue limit (MRL) for phosphorous acid for wines produced from vintages leading up to and including the 2025 vintage.  

This change means that the LCBO will again accept Canada’s tolerance of phosphorous acid in Australian wines produced from vintages leading up to and including the 2025 vintage, provided that: 

  • any phosphorous acid residues found in the finished, commercial wines imported by the LCBO are within the MRL of 21 mg/kg expressed as phosphorous acid (or 30 mg/kg expressed as fosetyl-Al) 
  • prior to export, prospective Australian exporters test their wines (that have been produced from grapes that have had phosphorous acid applied) to ensure compliance with the relevant MRL 
  • exporters provide the LCBO with a copy of the relevant Certificate of Analysis, upon the LCBO’s request. 

Exporters should note that the changes to the LCBO’s MRL for phosphorous acid apply to wines produced from vintages leading up to and including the 2025 vintage and are subject to its further review.  

About phosphorous acid
Phosphorous acid is a registered fungicide with post-infection capabilities against downy mildew, but residues in wine are to be expected if it is used at any time during the growing season. For this reason, many exporting wineries have no tolerance for fruit that has been treated with this active ingredient. 

AWRI’s general recommendation for phosphorous acid on grapes destined for export wine remains as DO NOT USE, CONSULT YOUR WINERY OR GRAPE PURCHASER

Export market tolerance
Tolerance for phosphorous acid residues varies across Australia’s export markets. Accordingly, grapegrowers and winemakers should exercise care if intending to use phosphorous acid on grapes eventually destined for export, and ensure they are aware of the limits that apply for each relevant export market.

Where phosphorous acid is applied on grapes against downy mildew, the withholding period of ‘DO NOT apply after E-L 33’ applies.

Groupings of similar MRLs are presented below: 

Group A
Three export markets − European Union member countries, New Zealand and United States of America − accept residue levels equal to or greater than the Australian MRL of 200mg/kg of phosphorous acid (phosphonate) in grapes.  

  • If grapes are being grown for the domestic market or for export to these three markets only, the only requirement regarding the use of phosphorous acid is that label directions are followed.  

Note: in New Zealand and the USA, phosphorous acid is exempt from the requirement of an MRL. 

Group B
11 export markets – Great Britain and Turkey (100 mg/kg); Japan (70 mg/kg); Chile, Malaysia, Philippines, Russia, Singapore, Thailand, Turkey, Vietnam (60 mg/kg) − accept phosphorous acid residue levels greater than 50 mg/kg but less than 200 mg/kg.  

  • If exporting to these markets it is recommended that no more than three phosphorous acid sprays are applied and the last spray is applied no later than  E-L 33, berries still hard and green. 

Group C
Eight export markets – Korea and South Africa (25 mg/kg); LCBO [temporary] and Canada (21 mg/kg); Taiwan (20 mg/kg); Hong Kong and India (10 mg/kg); China (T 7.5 mg/kg) – have residue tolerances lower than 50 mg/kg. 

  • Trials indicate that residues of phosphorous acid are highly variable and a reliable recommended use for phosphorous acid cannot be made for these markets.  

Group D
Four export markets – Argentina, Indonesia Brazil, Israel – have no or very low tolerance for any phosphorous acid residues.  

  • Phosphorous acid should not be applied to grapes when final wine is destined for these markets. 

For assistance
AWRI’s agrochemical online search facility provides the latest information on MRLs in different markets.  

For assistance with any technical grapegrowing or winemaking questions, contact the AWRI helpdesk on helpdesk@awri.com.au or 08 8313 6600.  

For further information on the export of Australian wine to Ontario, consult Wine Australia’s Export Market Guide – Canada or contact exports@wineaustralia.com. 

This information is correct as of November 2024. 

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

 

Agrochemical update: diazinon use in vineyards to be phased out

21 October 2024 >

21 October 2024

In a Special Gazette dated 10 September 2024, The Australian Pesticides and Veterinary Medicines Authority (APVMA) handed down its final regulatory decision on the broad-spectrum organophosphate insecticide diazinon. This AWRI eBulletin summarises implications of this decision for the wine industry.

Decision and implications for use
The APVMA has determined that as of 10 September 2024, the continued use of diazinon for food-producing situations, including use on grapevines, is NOT SUPPORTED.

A 12-month phase-out period has now begun, where products bearing the previously approved labels may continue to be sold and used. After 10 September 2025, it will be an offence to have possession or custody of, supply, or to use the cancelled active constituents, chemical products and products bearing the previously approved labels.

Use on nursery plants as a drench against pests including aphids, thrips, mealybugs and scale has been retained.

Aligned with current recommendations in the Agrochemicals registered for use in Australian viticulture 24/25 (‘Dog book’) and as a result of this final decision, any vineyard owners considering applications of diazinon stock on hand prior to 10 September 2025 must do so in consultation with their winery/grape purchaser.

Maximum residue limits (MRLs)

As a result of this decision, Australia’s current temporary MRL for diazinon of 2 mg/kg for grapes (applicable to both wine-grapes and table grapes) will be removed from Schedule 20 of the Australia New Zealand Food Standards Code at some point after 10 September 2025, effectively leaving a ‘nil detect’ in place. Once this occurs, wines without a ‘nil detect’ may not be suitable for sale in the Australian market. AWRI encourages testing to determine actual residue levels in any wine products for which there may be a concern.

‘Dog book’
The current online version of Agrochemicals registered for use in Australian viticulture 24/25 (‘Dog book’) will remain unchanged as a result of the APVMA’s final decision on diazinon, given there is a one-year phase-out period applicable for use on grapevines. Changes will be included in the 2025/26 version.

Managing custody of de-registered agrochemicals awaiting disposal
The following steps should be followed to safely manage storage and disposal of de-registered agrochemicals and fulfil requirements of certified membership of Sustainable Winegrowing Australia:

  • Segregate de-registered products awaiting disposal to avoid accidental use.
  • Register these products for collection with ChemClear via phone 1800 008 182 or online. You will need to know the manufacturer’s name, product name, product registration number, size (volume) of the container, an estimation of the remaining quantity, and the condition of the container.
  • Apply storage stickers to the containers awaiting disposal. These will be issued to you by ChemClear displaying your registration reference number.
  • Retain a current Safety Data Sheet (SDS) for each product awaiting collection.
  • As part of your chemical inventory, retain records of the ChemClear disposal lodgement, including date, product name, active and volume awaiting disposal.
  • Retain record of disposal once ChemClear collection has been completed.

Note: to determine the product registration number, enter ‘diazinon’ into the search box on the APVMA PubCRIS database. Under ‘search terms to include’, tick ‘active constituent’, then press the ‘search’ button. A product list will be displayed showing the registration number as ‘No.’ for each product name.

Background to the decision
For many years in the wine industry, diazinon use has been negligible, and many wine companies have prohibited its use. Notwithstanding, prior to this final regulatory decision, chemical products containing diazinon were registered for use on grapevines against mealybugs and Australian plague locust. Alternative chemical control options for these pests are available.

Diazinon active constituents, chemical products and labels were first nominated for review in 1994 due to possible risks associated with worker health and safety, residues in food and risks to the environment; with the formal review commencing in 1996. Interim and draft reports were subsequently released in 2000, 2002, 2003, 2006 prior to the Final Review Technical Report in September 2024, from which the above summary is drawn.

For enquiries about the final decision on diazinon, please email enquiries@apvma.gov.au, and for all other technical viticulture or winemaking enquiries, including those relating to Sustainable Winegrowing Australia, please contact the AWRI helpdesk on 08 8313 6600 or helpdesk@awri.com.au.

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, SA.

Agrochemical update: APVMA announces final decision on chlorpyrifos – use on grapevines to end

9 October 2024 >

9 October 2024

In a Special Gazette dated 3 October 2024, The Australian Pesticides and Veterinary Medicines Authority (APVMA) handed down its final regulatory decision on the organophosphate insecticide chlorpyrifos. This AWRI eBulletin summarises implications of this decision for the wine industry.

Decision and implications for use
The APVMA has determined that as of 30 September 2024, the continued use of chlorpyrifos on grapevines is NOT SUPPORTED. A 12-month phase-out period has now begun, where products bearing the previously approved labels may continue to be sold and used. After 30 September 2025, it will be an offence to have possession or custody of, supply, or to use the cancelled active constituents, chemical products and products bearing the previously approved labels.

Aligned with current recommendations in the Agrochemicals registered for use in Australian viticulture 24/25 (‘Dog book’) and as a result of this final decision, any vineyard owners considering applications of chlorpyrifos stock on hand prior to 30 September 2025 must do so in consultation with their winery/grape purchaser.

Maximum residue limits (MRLs)
MRLs for registered uses not supported by the APVMA’s final review on chlorpyrifos will be deleted after the phase-out period. For grapes (both wine-grapes and table grapes), Australia’s current temporary MRL for chlorpyrifos of 1 mg/kg will be removed after 30 September 2025, effectively meaning a ‘nil detect’ will be in place.

‘Dog book’
The current online version of Agrochemicals registered for use in Australian viticulture 24/25 (‘Dog book’) will remain unchanged as a result of the APVMA’s final decision on chlorpyrifos, given there is a one-year phase-out period applicable for use on grapevines. Changes will be included in the 2025/26 version.

Managing custody of de-registered agrochemicals awaiting disposal
The following steps should be followed to safely manage storage and disposal of de-registered agrochemicals and fulfil requirements of certified membership of Sustainable Winegrowing Australia:

  • Segregate de-registered products awaiting disposal to avoid accidental use.
  • Register these products for collection with ChemClear via phone 1800 008 182 or online. You will need to know the manufacturer’s name, product name, product registration number, size (volume) of the container, an estimation of the remaining quantity, and the condition of the container.
  • Apply storage stickers to the containers awaiting disposal. These will be issued to you by ChemClear displaying your registration reference number.
  • Retain a current Safety Data Sheet (SDS) for each product awaiting collection.
  • As part of your chemical inventory, retain records of the ChemClear disposal lodgement, including date, product name, active and volume awaiting disposal.
  • Retain record of disposal once ChemClear collection has been completed.

Note: to determine the product registration number, enter ‘chlorpyrifos’ into the search box on the APVMA PubCRIS database. Under ‘search terms to include’, tick ‘active constituent’, then press the ‘search’ button. A product list will be displayed showing the registration number as ‘No.’ for each product name.

Background to the decision
The APVMA’s final decision has removed most agricultural and urban pest control uses of chlorpyrifos (79 of 91 uses), due to worker health and safety and environmental risks. A summary of these assessment outcomes is available on the APVMA website. This final decision follows the APVMA’s cancellation of registrations of all home and domestic garden products containing chlorpyrifos in 2019.

In the wine industry, application of broad-spectrum insecticides such as chlorpyrifos has declined significantly and wine companies for many years have imposed restrictions on the use of this type of agrochemical. Notwithstanding, prior to this final regulatory decision, products containing chlorpyrifos were registered for use on grapevines against a range of pests – grapevine moth, grapevine scale, light brown apple moth, mealybug, tuber mealybug – and for use on grapevine rootlings against African black beetle. Alternative control options for most of these pests are listed in the 2024/25 ‘Dog book’.

Chlorpyrifos active constituents, chemical products and labels were first nominated for review in 1994 due to possible risks associated with worker health and safety, residues in food and risks to the environment, with the formal review commencing in 1996. Interim and draft reports were subsequently released in January 2000 and in December 2023, prior to the Final Review Technical Report in October 2024, from which the above summary is drawn.

For enquiries about the final decision on chlorpyrifos, please email enquiries@apvma.gov.au, and for all other technical viticulture or winemaking enquiries, including those relating to Sustainable Winegrowing Australia, please contact the AWRI helpdesk on 08 8313 6600 or helpdesk@awri.com.au.

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, SA.

October 2024 Technical Review available now

8 October 2024 >

8 October 2024

The October 2024 issue of Technical Review is now available online! Read the latest AWRI publications on ‘flinty’ aroma and 2,4-D herbicides, and browse the most recent grape and wine literature recommended by AWRI Emeritus Fellow, Dr Peter Dry and Senior Oenologist, Matt Holdstock.

Australian winemakers and grapegrowers can log in to read abstracts and request 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 Technical Review and you can reach us at infoservices@awri.com.au.

AWRI publications

  • Bianco d’Alessano [Read full-text online] Australian & New Zealand Grapegrower & Winemaker
  • The impact of 2,4-D herbicides on grapevines [Read full-text online] Australian & New Zealand Grapegrower & Winemaker
  • Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation [Read full-text online] OENO One

Oenology

Sustainability

  • Cold cuts: Slashing winery refrigeration energy costs by 20-50% [Request copy from AWRI Library] Australian & New Zealand Grapegrower & Winemaker
  • Environmental sustainability in the wine industry, a literature review [Read full-text online] Cleaner Production Letters
  • Pesticides use and its effects on grape production: A review [Read full-text online] Sustainable Environment
  • To what extent can a phase-out of pesticides in viticulture be achieved? Learning from the efforts of a large farm network after 10 years [Read full-text online] OENO One

Viticulture

  • Life cycle assessment of active spring frost protection methods in viticulture: A framework to compare different technologies [Read full-text online] Cleaner Environmental Systems
  • Turning up the heat: climate change consequences for Pinot Noir berry quality [Request copy from AWRI Library] Wine & Viticulture Journal
  • Artificial intelligence in the vineyard [Read full-text online] Wine Business Monthly
  • Best practices for monitoring visual symptoms of grapevine red blotch disease in black-fruited winegrape cultivars [Read full-text online] American Journal of Enology and Viticulture
  • Botrytis risk: new access to weather rules [Request copy from AWRI Library] Wine & Viticulture Journal
  • Evaluation of a laser-guided intelligent sprayer for disease and insect management on grapes [Read full-text online] American Journal of Enology and Viticulture
  • Identifying downy and powdery mildew resistance in the clones produced in the Sauvignon Blanc 2.0 Programme using high-throughput phenotyping [Read full-text online] New Zealand Winegrower
  • Effects of winery wastewater to soils on mineral properties and soil carbon [Read full-text online] Land
  • Is the choice of grapevine training system affected by climate change? [Request copy from AWRI Library] Wine & Viticulture Journal
  • Screening of drought-tolerant grape cultivars using multivariate discrimination based on physiological, biochemical and anatomical traits [Read abstract online] [Request copy from AWRI Library] Applied Fruit Science

Acknowledgments

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

Managing frost-affected vines

18 September 2024 >

18 September 2024

The AWRI is aware of a number of regions having been impacted by frost over the past week. This eBulletin outlines key factors to consider when deciding what action to take after a frost, and points to some useful resources to learn more about frosts and how to mitigate against them.

Due to the variable nature of frosts (temperature and duration) combined with the variability of vineyards (growth-stage, variety, pruning system, target yield, value and quality etc) and the variability in growing season length between regions, there is no single or simple answer to the question of how to respond to a frosted vineyard situation. The key factors to consider are outlined below using a few different scenarios.

The desire to act quickly after a frost is strong because you are seeing your vines in trouble and you want to do something. The best thing you can do is wait at least a week to assess the extent of the damage. Frost symptoms on leaves can show after a few days, while the impact on inflorescences can take a week or more to appear. Conduct a careful vineyard assessment of where the damaged vines are and the extent and severity of the damage. If you decide to take action, it is then recommended not to delay because the vine is expending energy to adjust to what has occurred.

Scenario 1. Light frost
If the assessment reveals the damage to the crop is light overall, no immediate action is required. The damaged tissue may be susceptible to Botrytis if wet weather follows the frost, so this should be considered in future disease management strategies.

Scenario 2. Severe frost early in the season (up to E-L 11)
If the shoots were small and subjected to a severe frost (up to E-L 11, four leaves separated), there is no need to act because the vine will replace the lost primary shoots with a secondary shoot and the damaged shoot will shrivel up over time. The replacement shoot will not be as fruitful as the primary shoot, but there should be a crop and fruit development should be relatively uniform. The secondary shoots should have time to lignify at the end of the season and provide good pruning options. Once new growth emerges and has reached E-L 12, a nitrogen application can assist the new growth as the vines used up their early season reserves.

Scenario 3. Frost damage post E-L 11
The most difficult situation to manage is where a moderate frost occurs in a vineyard at a growth stage later than E-L 12. When well-developed primary shoots are only partially damaged and the shoot tip killed, lateral shoots will be strongly stimulated to grow from the leaf axis on the healthy parts of the primary shoot. In this situation, there is the possibility of fruit setting from the inflorescences that survived on the primary shoots as well as those coming from the secondary shoots that burst plus any fruit from laterals. At harvest, this leads to variable ripeness and poor quality fruit. This lateral growth can also lead to a crowded canopy and those shoots provide poor pruning material for the following season.

Trials that have assessed post-frost options (largely ‘do nothing’ vs removing damaged primary shoots) have had variable outcomes. In terms of yield the following season, neither approach is consistently better. A ‘do nothing’ strategy is cost-effective in the season in which the frost occurred, but it can come at the expense of the following season when pruning options are poorer and yield is impacted as a result. Action to remove the damaged primary shoots down to the compound bud to encourage a secondary shoot is an expense that needs to be considered in terms of the impact it has on fruit quality in the current season as will as at pruning time. For cane-pruned vineyards, having good replacement canes is critical and the ‘do nothing’ strategy may not be conducive to this.

Considerations when deciding what action to take:

  • Length of the growing season: in a cool region, is there time to fully ripen a new crop? If not, the only option for a ripe crop this season is to focus on the fruit remaining on primary shoots after the frost.
  • Wine quality expectations: can you tolerate a lower grade of fruit caused by uneven ripening? If not, removing green bunches at veraison may be necessary.
  • Pruning: can you tolerate poor-quality replacement canes and spurs? If not, then intervening post-frost may be necessary.
  • Assess the cost of any proposed action: a small trial can tell you the time it takes to undertake a post-frost intervention. Assign a value to the time investment required and assess this against the value of the crop or other potential benefits.
  • Inputs: is there an opportunity to reduce some inputs to reflect the lighter crop? The cost/benefit ratio of managing a lower yielding crop needs to be considered. The season has already started and is potentially starting over. It is difficult to spend more than what was intended for the year, so consider if some management operations and vineyard passes are necessary.

Frost warnings
The Bureau of Meteorology (BOM) provides 7-day forecasts in MetEye. Some regions and associations have additional weather and/or frost warning services.

Ways to reduce the risk of frost damage
Passive methods include site selection, soil management, trellis design, variety choice and pruning method/timing. For established vineyards, active methods require energy to reduce longwave radiation loss to the sky, or to directly warm the air near to he soil. These include sprinklers, air mixing, heating and foliar sprays. More information on these methods can be found in the following resources:

Additional information

Further assistance

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

Acknowledgements

Liz Riley (Vitibit) and Dr Peter Dry are thanked for their contributions to the original eBulletin dated 3 November 2023.

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.

Off-target herbicide spray drift: reporting and testing

12 September 2024 >

11 September 2024

Phenoxy herbicide spray drift onto vineyards is a relatively common occurrence, resulting in grapevine damage and potential residue issues.

This agrochemical update provides a reminder of the damage to look out for, and who to contact to report spray drift damage to grapevines, or potential cases of off-label herbicide application.

Damage to look out for

Grapevines are sensitive to phenoxy herbicides such as 2,4-D. Exposure can lead to adverse effects on yield, vegetative growth, vine health and overall fruit quality.

Typically, symptoms of 2,4-D exposure in grapevines are first noted as distorted leaf tissue (Figure 1); observed mostly in young developing leaves. Other symptoms include tendril necrosis, zig-zag shoots and curled leaves. Symptom severity is generally related to a range of factors including chemical dose strength, timing and number of exposure events, as well as vine age. Grapevine yield has been shown to be impacted both in the season of exposure and the season thereafter, with respect to bunch number and bunch size.

Figure 1. Distorted grapevine leaf tissue from 2,4-D herbicide spray drift. Image courtesy of Anna Baum, Clare Valley Wine & Grape Association.

For assistance in identifying the cause of spray drift based on vine damage symptoms, refer to this Rossouw (2018) report.

Reporting spray drift incidents

Agricultural chemical users have a legal obligation to make sure chemicals are applied according to label directions and products stay within the target area.

If vine or crop damage occurs as a result of off-target spray drift from outside your property; or you become aware of non-compliant chemical use, this should be immediately reported to the appropriate authority for further investigation.

Responsibility for addressing incidents of off-target spray drift sits with each state and territory government. Refer below for contact details for the relevant organisation. Further details are also provided on the Australian Pesticides and Veterinary Medicines Authority website. If you are in any doubt, please contact the AWRI helpdesk for assistance.

Reporting cases of spray drift

NSW
NSW Environment Protection Authority
Phone: 131 555 for the EPA’s Environmental line
Web: Preventing pesticide misuse (nsw.gov.au)

QLD
Biosecurity Queensland
Phone: 13 25 23
Web: Reporting chemical spray drift | Business Queensland

SA
Biosecurity SA Agricultural and Veterinary Chemicals Hotline
Phone: 1300 799 684
Email: pirsa.ruralchemicals@sa.gov.au
Web: Reporting chemical misuse – PIRSA

TAS
AgVet Chemicals Program
Phone: 03 6777 2133
Email: agvetchemicals@nre.tas.gov.au
Web: Spray Drift and Reporting Incidents | Department of Natural Resources and Environment Tasmania (nre.tas.gov.au)

VIC
Agriculture Victoria
Phone: 136 186

WA
WA Department of Health
Phone: 08 9222 4222

Testing vines, grapes or wine for spray drift residues

Depending on the circumstances of the spray drift incident and grape purchaser requirements, you may consider residue testing of foliage, fruit or wine. Contact the Affinity Labs team on (08) 8313 0444 or via email at customerservice@affinitylabs.com.au to discuss.

For further information about spray drift or any other grape and wine technical issues, please contact the AWRI helpdesk on (08) 8313 6600 or email helpdesk@awri.com.au.

Acknowledgements

The AWRI’s eBulletin 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.

Paraquat and diquat herbicides under review by the APVMA

6 September 2024 >

6 September 2024

Paraquat and diquat agrochemicals have been used in Australia since the mid 1960’s as non-selective contact herbicides and plant tissue desiccants. Current use of these actives in vineyards is for post-emergent weed control, as part of a toolkit including other actives such as glyphosate and glufosinate-ammonium.

The Australian Pesticides and Veterinary Medicines Authority (APVMA) has recently completed a Technical Review of paraquat and diquat, in the areas of: (a) toxicology of both the active constituents and products, (b) worker health and safety, (c) residues and trade assessment, (d) environment safety including spray drift. The APVMA’s proposed regulatory decisions were reported in a Special Gazette dated 30 July 2024 including that future use of these actives in vineyards is not supported. Environmental impacts have been reported as a key contributor to this decision – specifically the off-target impact on wild birds and wild mammals for paraquat, and impact on wild birds for diquat. Future use in many other crops is also at risk.

Some key determinations/proposed recommendations from the review include:

  • Paraquat rated as having high toxicity to mammals and birds. Diquat rated as having high toxicity to birds and moderate toxicity to mammals.
  • Paraquat use in vineyards (whether alone or in combination with another active) is not supported above a maximum of 45 grams of active ingredient per hectare, applied as a single application per year. This is well below the current maximum of 800 grams of active ingredient per hectare for vineyard application.
  • Diquat use in vineyards (whether alone or in combination with another active) is not supported above a maximum of 88 grams of active ingredient per hectare, applied as a single application per year. This is well below the current maximum of 368 grams of active ingredient per hectare for vineyard application.
  • For both paraquat and diquat actives – closed mixing and loading equipment required for all use situations; maximum handling rates per day by use and by active; no allowable application via backpack sprayer.
  • Additional spray drift restrictions (around wind speed, inversion layers, nozzle size) and downwind buffer zones.
  • Labels – additional headings related to the poison schedule for paraquat and combination paraquat labels only; addition of General restraints, Restraints for specific uses, First Aid and Safety directions, and Re-entry statement to all labels; additional export slaughter interval statement (paraquat and combination paraquat labels only), update of grazing statement and risk management statements relating to toxicity to birds and native mammals and aquatic life.
  • A decrease in Maximum Residue Level (MRL) for paraquat from 0.05 to 0.01 mg/kg applicable to grapes.

The paraquat and diquat reviews are now in the consultation phase until 29 October 2024,during which time feedback can be provided to the APVMA on the proposed recommendations.

The wine industry is considering the proposed changes and working to assess these with other crop groups.

Following the APVMA’s review of the consultation stage submissions, they will publish their final regulatory decisions. For diquat this is expected to be in the week commencing 28 January 2025, and for paraquat in the week commencing 28 February 2025; at which stage the implementation periods will also begin.

Submissions

The wine industry’s national bodies are collectively staying abreast of discussions surrounding the paraquat and diquat reviews and are considering options around making submissions to the APVMA.

Interested parties wanting to either request further information or make a submission, can do so directly to:

Chemical Review Australian Pesticides and Veterinary Medicines Authority

GPO Box 3262

Sydney NSW2001

Phone: +61 2 6770 2400

Email: chemicalreview@apvma.gov.au

Submissions will be published on the APVMA website, unless you ask for the submission to remain confidential.

For questions about the paraquat and diquat review, or any other technical viticulture or winemaking question, please contact the AWRI helpdesk on 08 8313 6600 or helpdesk@awri.com.au.

Acknowledgements

The AWRI’s eBulletin 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.

Spray season reminder

>

2 September 2024

With budburst upon us in a number of wine regions, it is a good time to reflect on some of the key factors that support safe and effective vineyard spray practices for pest, disease and weed control.

Chemical selection

Limit agrochemical application in your vineyard to only those active ingredients and products registered for use on grapevines. You can find full list of registered agrochemical active ingredients, those which are recommended for use in vineyards and a range of associated products containing these actives, in the ‘Dog book’.

Chemical labels

Agrochemical labels are legal documents that must be observed. Always follow the label recommended application rates; personal protective equipment and safety requirements; spray drift restrictions including buffer zones, wind speed and temperature inversions; grazing restrictions; re-entry periods; and storage and disposal requirements.

Labels also include withholding periods (WHPs) relevant to the sale of wine domestically in Australia. The ‘Dog book’ WHP recommendations assume wine will be sent to a range of overseas markets, each with differing maximum residue levels (MRLs) for chemical active ingredients. If your grapes are destined for wine which is only sold in Australia, or to only a few countries, contact the AWRI to discuss how the WHP recommendations might differ. The AWRI can also provide advice regarding the persistence of chemicals on grapes or through winemaking. MRLs for most major export destinations can be found in the AWRI’s MRL database.

Chemical application

Effective chemical control is dependent on the appropriate product, timing, dosage and coverage. A number of fact sheets on spray application are available from the spray application page of the AWRI website. Key points to consider include:

  • Spray drift – monitor weather conditions before and during spraying to minimise off-target application. Practical tips for spraying can be found in this video.
  • Safety – all staff who handle and apply agrochemicals should be adequately trained to perform the task safely. Refer to your state regulations for chemical accreditation and requirements.
  • Disposal – recycle used and eligible Australian agricultural and veterinary chemical containers through the national drumMuster program. Dispose of unused or obsolete chemicals responsibly through the ChemClear program.

Chemical record-keeping

Records of use of agricultural chemical products in vineyards are required by law. Details of agrochemical applications must be kept for a minimum of two years from the date of use.

The AWRI, in collaboration with industry, developed a spray diary format and set of terminology that meets basic winery requirements. However, it is recommended that growers follow applicable state or territory rules for record-keeping and check requirements with individual winery or grape purchasers prior to the commencement of the spray season.

Chemical resistance management

To ensure longevity and efficacy of vineyard chemicals, be mindful of rotating chemical actives. To better understand chemical resistance and how it occurs, read CropLife Australia’s recommended chemical resistance management strategies, refer to pages 15 – 18 of the ‘Dog book’ and the AWRI fact sheet on managing chemical resistance in the vineyard.

For more information on spray application or any other grape and wine technical issues, please contact the AWRI helpdesk on (08) 8313 6600 or email helpdesk@awri.com.au.

Acknowledgements

The AWRI’s eBulletin 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.

August 2024 Technical Review available now

19 August 2024 >

19 August 2024

The August 2024 issue of Technical Review is now available online and it’s another bumper issue! Read the latest AWRI publications on a wide range of topics including crown gall, grapevine viruses, smoke taint, and the future of wine packaging. Browse curated grape and wine literature to keep in touch with recent findings and understand how they might be applied in your business.

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 Technical Review and you can reach us at infoservices@awri.com.au.

AWRI publications

  • Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to ‘reductive’ aromas using LC-MS/MS [Read full-text online] Heliyon
  • Amelioration of smoke taint in wine via addition of molecularly imprinted polymers during or after fermentation [Read abstract online] [Request copy from AWRI Library] Journal of Agricultural and Food Chemistry
  • Ask the AWRI: Calcium oxalate deposits – kidney stones in wine? [Read full-text online] Australian & New Zealand Grapegrower & Winemaker
  • Ask the AWRI: Crown gall in Australian vineyards [Read full-text online] Australian & New Zealand Grapegrower & Winemaker
  • Bourboulenc [Read full-text online] Wine & Viticulture Journal
  • Comparison of techniques for the quantitation of reductive aroma compounds in white wine: links to sensory analysis and Cu fractions [Read abstract online] [Request copy from AWRI Library] Journal of Agricultural and Food Chemistry
  • Counoise [Read full-text online] Wine & Viticulture Journal
  • Enhancing fermentation performance through the reutilisation of wine yeast lees [Read full-text online] OENO One
  • Exogenous application of double-stranded RNA to reduce grapevine Pinot gris virus titre in in vitro grown Vitis vinifera [Read full-text online] Vitis
  • How do Syrah winemakers from two different French regions conceptualise peppery wines? [Read full-text online] OENO One
  • NOLO wine – laying the groundwork for big steps forward [Read full-text online] Wine & Viticulture Journal
  • Prevalence of wildfire smoke exposure markers in oaked commercial wine. [Read full-text online] American Journal of Enology and Viticulture
  • Recombination, admixture and genome instability shape the genomic landscape of Saccharomyces cerevisiae derived from spontaneous grape ferments [Read full-text online] PLOS Genetics
  • Scale insect and mealybug pests – applying new technologies to long-standing problems [Read full-text online] Wine & Viticulture Journal
  • Sensitivity of Plasmopara viticola to selected fungicide groups and the occurrence of the G143A mutant in Australian grapevine isolates [Read full-text online] Pest Management Science
  • Smoky characters in wine: Distinctive flavor or taint? [Read abstract online] [Request copy from AWRI Library] Journal of Agricultural and Food Chemistry
  • The future of wine packaging – A perspective [Read full-text online] Sustainable Agriculture and Environment
  • The latest research on grapevine virology. Highlights of the 20th International Council for the Study of Virus and Virus-like Diseases of the Grapevine meeting [Read full-text online] Wine & Viticulture Journal

Oenology

  • Astringency perception in a red wine context – a review [Read full-text online] OENO One
  • Dimethyl sulfide (DMS) in Amarone wines: Influence of aging, withering, grape variety, and geographical origin [Read full-text online] Journal of Agricultural and Food Chemistry
  • Lab equipment: New technologies for winery and vineyard analyses [Read full-text online] Wine Business Monthly
  • Improvement and stabilization of red wine color [Book chapter] [Read abstract online] [Request copy from AWRI Library] Handbook on Natural Pigments in Food and Beverages
  • Timing of leaf removal modulates tannin composition and the level of anthocyanins and methoxypyrazines in Pinot Noir grapes and wines [Read full-text online] Food Research International
  • Worm-powered innovation cleans up winery wastewater [Request copy from AWRI Library] Australian & New Zealand Grapegrower & Winemaker
  • Bio-dealcoholization of wines: Can yeast make lighter wines? [Read full-text online] Fermentation
  • Australian consumer perception of non-alcoholic beer, white wine, red wine, and spirits [Read full-text online] International Journal of Gastronomy and Food Science
  • Hydrogen sulfide formation in canned wines: Variation among can sources [Read full-text online] American Journal of Enology and Viticulture
  • Plant-based alternative fining agents, with an option to avoid microplastic [Request copy from AWRI Library] Australian & New Zealand Grapegrower & Winemaker

Sustainability

  • Case studies on sustainability-oriented innovations and smart farming technologies in the wine industry: A comparative analysis of pilots in Cyprus and Italy [Read full-text online] Agronomy
  • Decarbonising wine: Wineries seek ‘clean and clever’ energy solutions [Read full-text online] New Zealand Winegrower
  • Obtaining value from wine wastes: Paving the way for sustainable development [Read full-text online] Fermentation

Viticulture

  • Ten years of hourly canopy temperature monitoring in cool climate vineyards of the Macedon Ranges [Request copy from AWRI Library] Australian & New Zealand Grapegrower & Winemaker
  • Canopy and soil management strategies: Insights to overcome abiotic stresses in grapevine [eBook chapter] [Read abstract online] [Access copy from AWRI Library] Grapevine: From Origin to the Vineyard
  • Crop forcing: an effective pruning technique to delay ripening to a cooler period [Request copy from AWRI Library] Wine & Viticulture Journal
  • Addressing water stress and climate variability in the Mediterranean: Study of regulated deficit irrigation (RDI) and non-irrigation (NI) in Tempranillo and Cabernet Sauvignon (Vitis vinifera L.) [Read full-text online] Agriculture
  • Redefining the glyphosate sector: Harmonizing inventiveness and sustainable practices for a better world [Read abstract online] [Request copy from AWRI Library] Journal of Agricultural and Food Chemistry
  • Could varieties genetically related to Tempranillo behave better than it under drought conditions? [Read full-text online] Scientia Horticulturae
  • Electric weed control: a new weed management option [Request copy from AWRI Library] Australian & New Zealand Grapegrower & Winemaker

Agrochemical update – new active constituents for control of Botrytis and powdery mildew

7 August 2024 >

7 August 2024

This eBulletin advises that the online version of the 2024/25 ‘Dog book’ and mobile app have been updated to include two new active constituents.

Newly registered active constituents

The following active constituents are now registered for use in wine-grape production by the Australian Pesticides and Veterinary Medicines Authority (APVMA):

  • IPFLUFENOQUIN

APVMA 91333: Migiwa Kinoprol Active Fungicide is an AgNova Technologies Pty Ltd product registered for control of Botrytis in winegrapes. It is an activity group 52 fungicide.

Recommended restriction on use (withholding period) for grapes destined for export wine: Use no later than E-L 29, berries peppercorn size (not >4 mm in diameter). Apply no more than one application per season.

  • FLORYLPICOXAMID

APVMA 91871: Verpixo Adavelt active Fungicide is a Corteva Agriscience Australia Pty Ltd product registered for control of powdery mildew and Botrytis on grapevines. It is an activity group 21 fungicide.

Recommended restriction on use (withholding period) for grapes destined for export wine: Use no later than E-L 31, berries pea-size (not >7 mm diameter). Apply no more than two applications per season. 

Changes to CropLife resistance management strategies

Activity groups 21 and 52 are new additions to the CropLife Botrytis resistance management strategy published in the hard copy AWRI ‘Dog book’. Accordingly, an updated resistance management strategy for Botrytis has been included in the online version of the ‘Dog book’.

For more information, please contact Suzanne McLoughlin on 0427 945 259 or email helpdesk@awri.com.au.

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

Acknowledgements

The AWRI’s eBulletin 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.