The Australian Wine Research Institute

The February 2022 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, read full-text articles from open access journals and order journal articles (not available for open access) 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	Understanding the variability of different sampling/extraction techniques used in grape assessments at the winery
AWRI publications	Ask the AWRI: carbon accounting Fluorescence sensing technology for the rapid detection of haze-forming proteins in white wine Better late than never: the formation of distinctive pepper aromas in cool-climate Shiraz Beyond Baumé rounds and tank dips Ask the AWRI: aerating red ferments Evaluating the potential for smoke from stubble burning to taint grapes and wine Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines
Current literature – oenology	2021 winery equipment survey: purchase intentions point to greater efficiencies and improved quality To your health! The growing demand for no and low alcohol wine COVID-19 and global beverage markets: implications for wine DCMC as a promising alternative to bentonite in white wine stabilization. Impact on protein stability and wine aromatic fraction Investigation of the influence of enological factors on the Rotundone concentration of wines of the variety Grüner Veltliner X-Fresh: a new yeast for lower alcohol and natural acidification Toward understanding the mechanism of wine oxidation Addressing enzymatic clarification challenges of muscat grape juice Impact of microoxygenation on Pinot noir wines with different initial phenolic content A review of the techniques for mitigating the effects of smoke taint in wine production Effect of leaf removal and ripening stage on the content of quercetin glycosides in Sangiovese grapes What’s in organic wine consumer mind? A review on purchasing drivers of organic wines Development of a new sensory analysis methodology for predicting wine aging potential. Application to champagne reserve wines
Current literature – viticulture	Smart applications and digital technologies in viticulture: a review Crop load and plant water status influence the ripening rate and aroma development in berries of grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon Effects of flower cluster tip removal on phenolics and antioxidant activity of grape berries and wines Implication of row orientation changes on fruit parameters of Vitis vinifera L. cv. Riesling in steep slope vineyards Mechanical harvesting: new solution for MOG nightmare Delaying budbreak to reduce freeze damage: seasonal vine performance and wine composition in two Vitis vinifera cultivars Effects of cover crops and irrigation on ‘Tempranillo’ grapevine and berry physiology: an experiment under the Mediterranean conditions of Southern Portugal Leaf area management affects grape nitrogen content New tool identifies grape varieties suited to warmer climates

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