AWRI fact sheets are available on a range of topics across oenology, viticulture and sustainability. Use the tabs below to select a category and then browse the list of fact sheets available.
AWRI’s information services are supported by Wine Australia, with levies from Australia’s grapegrowers and winemakers and matching funds from the Australian Government.
Oenology
- Achieving successful malolactic fermentation
- Avoiding spoilage from lactic acid bacteria
- Case study: consumer acceptance of smoke-affected wines
- Controlling Brettanomyces during winemaking
- Eucalyptus character in wine
- Flavour scalping by wine closures
- Grape smoke panel analysis results and sensory impact
- How to calculate wine energy values for wine exported to the European Union
- Introducing BevScan – a new tool for non-destructive wine analysis and classification
- Malolactic fermentation in red wine
- Malolactic fermentation in white and sparkling wines
- Managing Botrytis-infected fruit
- Managing powdery mildew in the winery
- Measuring grape colour, phenolics and tannins using different analytical methods
- Measuring tannins in grapes and red wine using the MCP (methyl cellulose precipitable) tannin assay
- Measuring total anthocyanins (colour) in red grape berries
- Measuring wine tannins using different analytical methods
- New calculator for conversion of dissolved oxygen (DO) to total package oxygen (TPO)
- Oxygen transmission rate
- Pepper flavour in wine
- Procedure for rescue slow or stuck fermentation
- Protein stability
- Reducing ethanol levels in wine
- Remediation of smoke-affected wine by dilution
- Sensory impact of smoke exposure
- Small-lot fermentation method
- Smoke taint – entry into grapes and vineyard risk factors
- Smoke taint – practical management options for grapegrowers and winemakers
- Smoke taint analysis
- Treating smoke-affected grape juice with activated carbon
- Treating smoke-affected wine with activated carbon
- Treating smoke-affected wine with nanofiltration
- Treating smoke-affected wine with glycosidase enzymes
- Treating smoke-affected wine with untoasted oak chips
- Understanding the possible impact of rubber transfer hoses on wine
- Using malolactic fermentation (MLF) to modulate wine style
- Vinegar production – inoculation of base wine with live acetic acid bacteria
- Ways to introduce oxygen into an active red ferment
Viticulture
Growth and development
- Bud dormancy and budburst
- Spring shoot growth
- Flowering and pollination
- Berry development – Up to veraison (Phase 1 and 2)
- Berry development – Ripening (Phase 3)
- Defining berry ripeness
- Grapevine recovery after fire
- Managing smoke-affected vineyards where fruit is not harvested for winemaking
- Objective measures of grape quality
- Managing waterlogged vineyards
- Restricted spring growth
- Site factors influencing berry ripening processes and rates of ripening
- Restricted Spring Growth syndrome
Irrigation
- How to start irrigating with less water
- An introduction to Regulated Deficit Irrigation
- Limitations of Regulated Deficit Irrigation
- Scheduling Regulated Deficit Irrigation
- Varietal responses to Regulated Deficit Irrigation
Nutrition
- Nitrogen fertilisation
- Phosphorus fertilisation
- Potassium fertilisation
- Trace elements
- Petiole analysis
- Soil acidification
- Liming
Pests and diseases
- Bacterial inflorescence rot
- Botrytis
- Botryosphaeria canker and bunch rot
- Crown gall in Australian vineyards
- Crown gall disease: risk factors and management
- Downy mildew
- Eutypa dieback
- Grapevine Pinot Gris Virus
- Light brown apple moth (LBAM)
- Mealybugs
- Nematodes
- Phomopsis cane and leaf spot
- Powdery mildew
- Scale
- Viruses
- Detection of Grapevine Pinot Gris Virus in dormant canes
- Grapevine leafroll-associated virus 3
- Grapevine red blotch virus
- Grapevine yellow speckle disease
- Virus testing
Soil
- Assessing soil health in a vineyard
- What is soil health?
- Vineyard management practices to improve soil health
- Measuring the infiltration rate of water into soil using the ring infiltrometer method
- Measuring organic carbon in soil
- A method for examining grapevine root systems
- Measuring soil salinity
- Soil moisture monitoring
- Measuring soil pH
- Measuring soil porosity
- Taking soil samples
- Measuring soil strength
- A method for assessing soil structure
Spray application
- Equipment adjustment and evaluation to maximise spray coverage
- Managing chemical resistance
- Calculating chemical rates for vines
- Determining chemical rates for dilute and concentrated spraying
- Determining dilute water volumes
Weed management
Presentations from NSW mulch workshop
Environment and sustainability
- Climate change mitigation and the Emissions Reduction Fund
- Effects of climate change in the vineyard
- Frost management in vineyards
- Assessing damage after a frost event
- Grape sampling, processing and transport following vineyard smoke exposure
- Grazing sheep in vineyards – Cumulus Vineyards case study
- Improving refrigeration and heat transfer
- Improving winery energy efficiency – St Hallett case study
- Nitrous oxide management in viticulture fact sheet
- Managing grapevines after hail damage
- Managing greenhouse gas emissions in viticulture
- Minimising the impact of prescribed burns on wine-grape production
- Smoke taint analysis
- Smoke taint – entry into grapes and vineyard risk factors
- Smoke taint – practical management options for grapegrowers and winemakers
- Stubble burning – a possible source of smoke taint in grapes
- Understanding methane reducing tannins in enteric fermentation using grape marc as a model tannin source
- Using grape marc as a feed additive in livestock industries
Viticare on farm trial manuals
| Manual 1 | On Farm Trial
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| Manual 2.1 | Improving Soils 1
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| Manual 2.2 | Improving Soils 2
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| Manual 2.3 | Irrigation
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| Manual 2.4 | Pests and Diseases
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| Manual 2.5 | Vine Nutrition
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| Manual 2.6 | Canopy Management
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| Manual 3.1 | Measuring Fruit Quality
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| Manual 3.2 | Soil Profiling
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| Manual 3.3 | Vine Health
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