The April 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 |
- Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes
- Wine tannin structure and extraction: review of current research
- Rosé wine volatile composition and the preferences of Chinese wine professionals
- Whole genome comparison reveals high levels of inbreeding and strain redundancy across the spectrum of commercial wine strains of Saccharomyces cerevisiae
- Effect of elevated CO2 and temperature on phenology, carbohydrates, yield and grape composition – preliminary results
- Interactions between phenolics, alcohol and acidity in determining the mouthfeel and bitterness of white wine
- Assessing the environmental credentials of Australian wine
- Certified clone and powdery mildew impact rotundone in red wine from Vitis vinifera L. cv. Duras N.
- Baume to alcohol: it’s only an approximation
- Accentuated cut edges (ACE): effects of skin fragmentation on the composition and sensory attributes of Pinot Noir wines
- A review of the relationship between wine consumption and type 2 diabetes mellitus
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| Current literature – oenology |
- Effects of cap and overall fermentation temperature on phenolic extraction in Cabernet Sauvignon fermentations
- Oxygen transfer rate in oak barrels
- ‘Orange’ wine: white wines made as red
- Hydrogen sulfide production by yeast during alcoholic fermentation: mechanisms and mitigation
- Involvement of dimethyl sulfide and several polyfunctional thiols in the aromatic expression of the aging bouquet of red Bordeaux wines
- Sulfur dioxide and glutathione alter the outcome of microoxygenation
- PET packaging is the choice for quality wine
- Enhancing the bioconversion of winery and olive mill waste mixtures into lignocellulolytic enzymes and animal feed by Aspergillus uvarum using a packed-bed bioreactor
- Why is wine tasting so hard?
- Minerality in Chasselas: a sensory notion shared by wine professionals?
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| Current literature – viticulture |
- Grape berry transpiration is determined by vapor pressure deficit, cuticular conductance, and berry size
- A practical method for staging grapevine inflorescence primordia in season 1, with improved description of stages
- Vine nitrogen status does not have a direct impact on 2‐methoxy-3- isobutylpyrazine in grape berries and wines
- Delayed grape ripening – more spice
- Understanding soil organic matter
- Climate change: effect of UV-B radiation on Tempranillo
- What it costs to be certified organic or biodynamic: certifying vineyard and winery sites amounts to cents per bottle
- Physiocap: the beginning of a new tool
- The case for a national germplasm
- Influence of leaf removal and reflective mulch on phenolic composition of white wines
- Everything that’s old is new again – reworking in Australian vineyards
- Vineyard design for low-alcohol wines: considerations during development can facilitate ripeness at lower Brix
- A mechanistic model of Botrytis cinerea on grapevines that includes weather, vine growth stage, and the main infection pathways
- Make your irrigation program more precise with technology
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