The April 2019 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 |
- Linking gene expression and oenological traits: comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strains
- The accuracy and utility of a low cost thermal camera and smartphone-based system to assess grapevine water status
- Competition experiments between Brettanomyces bruxellensis strains reveal specific adaptation to sulfur dioxide and complex interactions at intraspecies level
- Ask the AWRI: will I live longer if I drink alcohol?
- Understanding molecular SO2 calculators
- Reducing vineyard energy use
- Managing high Baume juice using dilution
- Trials and tribulations of MLF: can timing of inoculations and MLF nutrients help?
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| Current literature – oenology |
- Floating lid tanks: understanding the gap in variable-capacity tanks
- Low alcohol wines: blending with an early harvest or dealcoholisation of a later harvest?
- A whole bunch of potential: the possible benefits of whole bunch fermentation
- Role of Pediococcus in winemaking
- Maximum residue limit of fungicides inhibits the viability and growth of desirable non‐Saccharomyces wine yeasts
- Oak barrel tannin and toasting temperature: effects on red wine condensed tannin chemistry
- Chardonnay ‘hazelnut’ aromas: current research review
- How sulfur dioxide addition at crush can affect wine yeasts, bacteria and sensory attributes
- Sulfur dioxide measurements in the winery: overestimating antimicrobial activity in red wine
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| Current literature – viticulture |
- Are berries suffocating to death under high temperature and water stress?
- On‐the‐go hyperspectral imaging for the in‐field estimation of grape berry soluble solids and anthocyanin concentration
- 2018 Vineyard survey report: labor is getting short, mechanization is increasing and there are a lot of sick vineyards out there that need replanting
- Berry shrivel no friend of Cabernet Sauvignon wine quality
- On rocky ground
- The northern frontier of grapegrowing. Demark and Sweden: home to a burgeoning, cold-climate industry
- Effect of cluster thinning Vitis vinifera cv. Pinot Noir on wine volatile and phenolic composition
- Delaying berry ripening of Bobal and Tempranillo grapevines by late leaf removal in a semi‐arid and temperate‐warm climate under different water regimes
- A timely reminder of best practice downy mildew management
- Grüner the great! The Adelaide Hills area is considered to be the Grüner capital of the Southern hemisphere
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