The April 2017 issue of Technical Review is now available online. Articles and abstracts can be viewed individually, or the full issue can be downloaded. The online format of Technical Review allows you to browse the list of the latest articles on grape and wine production by keyword, view article summaries and order journal articles from the AWRI Library.
For copyright reasons, access to abstracts is available only to Australian winemakers and grapegrowers who pay the Wine Grapes or Grape Research levies. The technical notes authored by the AWRI are, however, freely available. If you have forgotten your password for the AWRI website, please use the forgotten password link to reset your password.
Below is a snapshot of what’s in this issue:
| AWRI Technical Notes |
|
| AWRI publications |
- Aroma precursors in grapes and wine: flavor release during wine production and consumption
- Advanced Wine Assessment Course scholarship, wine show judge register and Mildura seminar
- Use of winemaking supplements to modify the composition and sensory properties of Shiraz wine
- Influence of production method on the chemical composition, foaming properties, and quality of Australian carbonated sparkling white wines
- Understanding molecular SO2
- AWRI Ferment Simulator joins the cloud
- Grapevine tissue analysis
|
| Current literature – oenology |
- Rethinking barrel cellar layout: a barrel-aging facility owner explains how to reorganize stacks for efficiency and seismic safety
- Oxygen status at bottling: identifying winery sources for oxidation in Ohio wines
- Water into wine
- Potato-protein for must fining
- Usage of different aerobic non-Saccharomyces yeasts and experimental conditions as a tool for reducing the potential ethanol content in wines
- Composition of Saccharomyces cerevisiae strains in spontaneous fermentations of Pinot Noir and Chardonnay
- Identification of hydrogen disulfanes and hydrogen trisulfanes in H2S bottle, in flint, and in dry mineral white wine
- Degradation of Syrah and Cabernet Sauvignon grapes skin: application of different enzymatic activities: a preliminary study
- Changes in wine ethanol content due to evaporation from wine glasses and implications for sensory analysis
- Wine pH prevails over buffering capacity of human saliva
|
| Current literature – viticulture |
- Big vines disrupting vineyard establishment in California
- Relationships between water status, leaf chlorophyll content and photosynthetic performance in Tempranillo vineyards
- Climate change and emerging cool climate wine regions
- Impacts of under-trellis cover crops: use of herbicides can be reduced, and excessive vine growth can be controlled
- Effects of leaf removal and applied water on flavonoid accumulation in grapevine (Vitis vinifera L. cv. Merlot) berry in a hot climate
- Reducing pesticide use – lessons learned from 10 years of trials in Burgundy
- Mildew control: possibility of reducing fungicide dose using fructose
- Spray deposition and control of Botrytis cinerea on grape leaves and bunches: part 2 (wine grapes)
- Susceptibility of pruning wounds to grapevine trunk disease pathogens
- Shiraz and Syrah the Yarra Valley and Hawke’s Bay way
- Effect of irrigation using diluted winery wastewater on Vitis vinifera L. cv. Cabernet Sauvignon in a sandy alluvial soil in the Breede River Valley – vegetative growth, yield and wine quality
- Exploring the genetic variability in water use efficiency: evaluation of inter and intra cultivar genetic diversity in grapevines
|
eBulletin
Tags: technical review
