The Australian Wine Research Institute

7 April 2021

The April 2021 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	How the identification of wine microorganisms has evolved within the AWRI Wine Microorganism Culture Collection A preliminary study on the changes to dissolved CO2 in bottled white wine following pouring and during consumption – implications for winemakers
AWRI publications	Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine A little dissolved CO2 goes a long way in the wine glass Choosing the best remediation strategy to remove ‘reductive’ aromas Ask the AWRI: microwaving wine – a scientific perspective Smoke analysis at the AWRI: a testing year Ask the AWRI: applying regenerative agriculture practices in viticulture Novel methods to manipulate autolysis in sparkling wine: effects of yeast
Current literature – oenology	The fun and fizz of pét-nat and méthode ancestrale wines Effect of bentonite fining on proteins and phenolic composition of Chardonnay and Sauvignon Blanc wines No plunging and cold maceration followed by no plunging as alternative winemaking techniques: tannin extraction and pigment composition of Syrah and Pinot Noir wines Sensorial and volatile analysis of wines made from partially dehydrated grapes: an Ontario case study Coinoculation of yeast and bacteria What kind of sanitation should be applied to remove Brettanomyces bruxellensis biofilms? Phenolic compounds as markers of wine quality and authenticity An efficient method for the rapid assessment of free copper in white wine
Current literature – viticulture	What are the most important features of your vineyard to map? Novel research tool shows promise for yield prediction Sunburn in grapes: a review Impact of low rainfall during dormancy on vine productivity and development Sustainable viticulture: effects of soil management in Vitis vinifera The impact of early basal leaf removal at different sides of the canopy on Aglianico grape quality Is a bunch of trouble looming from La Nina? Mitigating the effects of botrytis-affected fruit Schioppettino uncorked: back from the brink, guns blazing Rootstock: the biggest mistake you can make in your vineyard Oenological characteristics of Vitis vinifera L. Cabernet Sauvignon grapes from vineyards treated with ozonated water

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