11 February 2016
The February 2016 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 |
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| AWRI publications |
- Exploring the effect of elevated storage temperature on wine composition
- Sources of volatile sulfur compounds in wine
- Terpenoids and their role in wine flavour: recent advances
- Skipping vineyard sprays in dry years
- Murky winemaking: how juice solids affect the macromolecular composition and mouthfeel of white wine
- Role of vineyard practices in generating and mitigating greenhouse gas emissions
- Harnessing improved understanding of Brettanomyces bruxellensis biology to mitigate the risk of wine spoilage
- Emerging trends in the application of malolactic fermentation
- Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character
- Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint
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| Current literature – oenology |
- Pumps for moving juice, must and wine
- A snapshot of Australian Pinot Noir production and purchases
- Effectiveness of rinse water during in-place cleaning of stainless steel pipe lines
- Use of non-Saccharomyces yeast strains coupled with ultrasound treatment as a novel technique to accelerate ageing on lees of red wines and its repercussion in sensorial parameters
- Cap management during fermentation
- When winemakers do everything correctly: the challenge of difficult-to-ferment juice
- Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation
- How SO2 additions influence microbial diversity during fermentation
- Evolution of volatile sulfur compounds during wine fermentation
- Lower alcohol wine: a ‘winemaker’s toolbox’
- Traceability and protection against counterfeited wines: an overview of existing solutions and technological issues
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| Current literature – viticulture |
- Effect of irrigation with diluted winery wastewater on the performance of two grass cover crops in vineyards
- Impact of light exposure on fruit composition of white ‘Riesling’ grape berries (Vitis vinifera L.)
- Spring root-zone temperature regulates root growth, nutrient uptake and shoot growth dynamics in grapevines
- Undervine grass cover: it is possible
- Tasmania: high risk and high reward
- Vineyard drones: issues and functionality
- Comparison between traditional, ecological and biodynamic viticulture
- Pre-flowering leaf removal alters grape microbial population and offers good potential for a more sustainable and cost-effective management of a Pinot Noir vineyard
- Investigating the consequences of trimming and crop removal on soluble solids and titratable acidity for Sauvignon Blanc and Pinot Noir
- Technology in precision viticulture: a state of the art review
- Timely trunk renewal to overcome trunk disease
- Smart-phone app field assessment of powdery mildew
- Detecting grapevine leafroll from the air
- A new disease in the vineyard: grapevine leaf mottling and deformation
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