The October 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 |
- Why wine innovation must become cool again
- Optimal conditions for controlling haze-forming wine protein with bentonite treatment: investigation of matrix effects and interactions using a factorial design
- Patterns of within-vineyard spatial variation in the ‘pepper’ compound rotundone are temporally stable from year to year
- Wine as GxE: effect of temperature on vine and fruit phenotype
- Delayed pruning: a tool to counteract warming effects – Barossa Shiraz vineyard and wine case study
- Influence of polysaccharides on the taste and mouthfeel of white wine
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| Current literature – oenology |
- Qualitative study of alcohol consumers who choose to avoid wine
- It’s great in theory but does 'lean manufacturing' match the Aussie culture?
- The case for ACE – maceration trial continues
- Basket pressing – the art of being different
- Determining optimum harvest time under Mediterranean conditions: developing a new model for measuring L-malic acid concentration in red grapes
- Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces cerevisiae yeast strains
- The permeation of cork revisited
- Key points of the bottling process: study at 17 wineries identifies impacts on total package oxygen
- Alternatives to glass packaging: what are the effects on the sensory properties of wines?
- The impact of smoke from vegetation fires on sensory characteristics of Cabernet Sauvignon wines made from affected grapes
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| Current literature – viticulture |
- Global change, sustainability and challenges for grape and wine production
- Vineyard apps – don’t leave home without them
- Ripeness (part 1)
- Advances of the Vineyard of the Future initiative in viticultural, sensory science and technology development
- Influence of berry diameter and colour on some determinants of wine composition of Vitis vinifera L. cv. Riesling
- A comparison of vine training and trellis systems and for minimal pruning – part 1
- Pros and cons of early defoliation of the white cv. Vitis vinifera Doral in the Leman region (Switzerland)
- Various fungal communities colonise the functional wood tissues of old grapevines externally free from grapevine trunk disease symptoms
- Effect of irrigation with diluted winery wastewater on phosphorus in four differently textured soils
- Vineyard irrigation scheduling based on airborne thermal imagery and water potential thresholds
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