The June 2018 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 |
- Ask the AWRI: carbonic maceration
- Effect of white wine composition on protein haze potential
- Investigation of ‘stone fruit’ aroma in Chardonnay, Viognier and botrytis Semillon wines
- Volatile compounds related to ‘stone fruit’ aroma attributes in Viognier and Chardonnay wines
- Managing the impact of smoke taint in the Australian wine industry
- What makes red wine green?
- Sooty mould winemaking trial: the impact on processing, composition and sensory attributes of Shiraz wine
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| Current literature – oenology |
- Australian organic whites impress
- Smoke taint in wine: how smoke-derived volatiles accumulate in grapevines
- Water into wine: pre-fermentation strategies for producing lower alcohol wine
- Role of elemental sulfur in forming latent precursors of H2S in wine
- The chemical reaction of glutathione and trans-2-hexenal in grape juice media to form wine aroma precursors: the impact of pH, temperature, and sulfur dioxide
- Oxidation of wine polyphenols by secretomes of wild Botrytis cinerea strains from white and red grape varieties and determination of their specific laccase activity
- U.K. and global wine markets by 2025, and implications of Brexit
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| Current literature – viticulture |
- Partial solar radiation exclusion with color shade nets reduces the degradation of organic acids and flavonoids of grape berry (Vitis vinifera L.)
- How climate change affects winegrowing
- Understanding the effect of smoke taint in grapes and wine
- A pruning technique for improved vine health and longevity
- Integrated, organic and biodynamic viticulture: a comparative 10-year study
- Exploring NZ’s vineyard virome
- Fruit flies play role in sour rot complex: training system can impede development of disease
- Dolcetto: stepping out from the shadows of Nebbiolo and Barbera at Parish Hill
- A cool change: a ‘new wave’ of Tasmanian winegrape producers explore cool-climate varietal options
- A little water can go a long way when battling heatwaves
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