Opportunities in a new climate
New ‘Dog book’ available
Maximising the potential of grape marc
Time for topworking?
Winehealth 2013 proceedings online
CMC questions answered
Website updates
A smart way to access library resources
Harvest radio podcast
Recent literature
Acknowledgement
Opportunities in a new climate
On 1 July the AWRI launched a new extension program focused on building resilience and sustainability in the grape and wine sector. More than 100 members of the wine industry gathered at the launch at the National Wine Centre in Adelaide to hear the latest information from climate experts and learn from the experiences of industry practitioners leading the way in climate adaptation.
Highlights included: a presentation from Prof. Will Steffen on the implications of climate change for the wine industry, information from Taylors’ Wines and Yalumba about their approaches to adaptation, an update on forecasting extreme weather from the Bureau of Meteorology and the latest on the Australian Wine Carbon Calculator from the Winemakers’ Federation of Australia.
Funded by the Australian Government, the new program will deliver tailored resources to the wine industry, focusing on climate change, greenhouse gas emissions, carbon storage and the Carbon Farming Initiative/Emissions Reduction Fund. Workshops will be presented across Australia’s wine regions and grapegrowers and winemakers with questions about climate adaptation will be able to contact the program team at the AWRI to gain up-to-date advice and assistance.
If you were unable to attend this week’s launch and you are interested in this program, register your interest here. The presentations at the launch were filmed and will be available from the AWRI website soon – in the mean time, interviews with some of the speakers on SA Country Hour can be heard here.
New ‘Dog book’ available
The 2014/15 version of the AWRI’s booklet Agrochemicals registered for use in Australian viticulture, commonly known as the ‘Dog book’ is now available. The booklet will be distributed by mail to Australian levy payers and will also be included as an insert in the July edition of Australian & New Zealand Grapegrower & Winemaker.
The information in the ‘Dog book’ can be accessed in a number of different ways: the printed booklet, a pdf version of the booklet, the agrochemical online search webpage or the agrochemicals app available from iTunes or Google Play. While the printed version is updated yearly, the pdf version, search page and apps contain the most recent information as they are updated as changes occur. For more information about agrochemicals, visit the agrochemicals page on the AWRI website or contact the AWRI helpdesk on 08 8313 6600 or viticulture@awri.com.au.
Maximising the potential of grape marc
The AWRI is currently in the first year of a project investigating the practicalities of using steam distilled grape marc as a supplement in livestock feed to reduce methane emissions. This work builds on research which has demonstrated a reduction in methane emissions from ruminant animals that were fed grape marc. The new project is working on designing practical solutions for grape marc storage and feeding all year round in order to make the concept feasible in a commercial setting. One of the challenges to be overcome is the tendency for mould to grow on grape marc.
When stored aerobically, mould can grow on grape marc within a 24 to 48 hour window post-pressing. During anaerobic storage, on the other hand, acids are produced which preserve the marc and prevent mould growth. This then allows the product to be stored over long periods of time. The AWRI is currently trialling a number of different anaerobic storage techniques and treatments to identify the most practical and effective option.
Using buckets as mock mini-silos, the project team tested a number of common agricultural feed additives to investigate their ability to prevent mould formation during storage; however only a select few improved the stability of the stored grape marc. On a larger scale, a common method of storing grain has been adapted for grape marc storage. The Grain Bag (see photos below) stores grape marc in a compacted form which removes excess oxygen and gives the desired anaerobic environment.
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Using a similar principle, grape marc was also made into bales, both as 100% grape marc and combined with other stock feed. The baling system produces compact film wrapped bales, weighing between 750 and 1000 kg. A range of bales was generated, combining grape marc with different fibrous forages to determine the optimal bale content for structural integrity and minimisation of on-site waste. Check out this video to see the process of baling 100% grape marc.
Once an optimal grape marc storage and treatment method has been identified, the project will move on to a larger scale trial with a commercial feedlot. For more information, please contact Kieran Hirlam, Project Technician Commercial Services, kieran.hirlam@awri.com.au or 08 8313 6600. The AWRI project Using grape marc as a feed additive in commercial settings is supported by funding from the Australian Government.
Time for topworking?
Now is the time that many growers are thinking about collecting cuttings for topworking or ordering planting material from a nursery for new vineyard development. It is important to remember that decisions taken now will have a huge impact on the success of the new vineyard for many years. The wrong decision could come at a high cost.
If considering topworking, it is important to have the virus and crown gall status of both new scion and existing vines checked beforehand. Infected material may result in poor production and even vine death. Never collect scion cuttings from grafted vines because there is a high risk of infection. If collecting cuttings yourself, you should have tagged the best vines from the intended source block in the previous growing season so as to avoid off-type vines or those with virus symptoms, poor yield and so on. The best vines for cuttings are not necessarily those closest to the vineyard gate!
Whatever the nature of planting material, it is highly desirable to source this from a reputable nursery. This approach provides the greatest chance of getting material that is clonal and true to type, free of harmful viruses, and has been heat treated and stored correctly. Callused cuttings have the advantage that they are the cheapest to purchase and require the least lead time when ordering. However, they require the highest level of pre-plant soil preparation and greatest amount of care after planting. Dormant rootlings have the lowest risk because they are hardy and have the fastest rate of establishment. However, they must generally be ordered well in advance. Potted vines cost about the same as rootlings and can be ordered later but they require similar pre-and post-planting care as callused cuttings. All of the above should only be considered for virgin ground. If replanting, the best results in the long term will be achieved with grafted vines—the choice of rootstock will depend on the site and scion variety and can be determined in consultation with the nursery.
Winehealth 2013 proceedings online
The proceedings of the WineHealth 2013 conference held in Sydney last July are now available online as a special issue of the journal Nutrition and Aging. This is an open access journal, so the papers in the proceedings are freely accessible. A summary of key messages from the conference originally published in Wine & Viticulture Journal Volume 28 Issue 5 (Sep/Oct 2013) is also available.
Topics covered in the proceedings include: impacts of wine consumption on cardiovascular disease, effects on mood, cognitive function, and vascular health, a mini-review of proanthocyanidin metabolism, healthy ageing and more. For more information, please contact Creina Stockley on 08 8313 6600 or creina.stockley@awri.com.au.
CMC questions answered
Energy audits have shown that refrigeration can account for 50 to 70% of the energy requirements of a typical Australian winery. Given rising electricity costs, carboxymethylcellulose (CMC) can be a relatively inexpensive alternative or adjunct to traditional cold stabilisation. Typical questions winemakers ask about CMC are answered in a new collection of FAQs that has just been added to the winemaking resources on the AWRI website.
Website updates
New information is being uploaded or updated on the AWRI website all the time. It might be time to revisit the site to check out what’s new:
- A new page on research on fit-for-purpose wine yeast, including interspecies hybrids and yeast flavour profiling.
- An updated page on generating yeasts that producer lower levels of alcohol.
- An overhaul of the helpdesk’s page on fermentation, with a much larger array of resources and links in one place.
- A new summary on rotundone (the pepper compound) in the section on detecting taints, faults and flavours.
A smart way to access library resources
The John Fornachon Memorial Library houses the largest collection of technical wine resources in Australia and the online library catalogue contains over 71,500 books, journal articles, conference proceedings and other references on grape and wine production. A mobile version of the library catalogue is now available for access from the AWRI mobile website, providing a more convenient way to search and order library resources using mobile devices.
Library services are free to members of the Australian grape and wine industry. For copyright reasons, users need to log in using their website account to access the mobile library catalogue. To register for a new account, please click here. If you have any difficulties with the log in process or have forgotten your password, please contact infoservices@awri.com.au.
Harvest radio podcast
AWRI Senior Viticulturist Dr Mardi Longbottom featured on the University of Adelaide’s Harvest Radio program earlier in the year. If you missed the broadcast, a podcast of her interview is available here. In it Mardi discusses her research on N2O emissions in the vineyard and her work with grapegrowers on improving sustainability.
Recent literature
John Fornachon Memorial Library at the AWRI delivers journal articles and loans books to Australian grapegrowers and winemakers. Publications can be searched and requested via the Library catalogue – or you can email the Library with your request. A list of recent AWRI publications follows.
- To order AWRI staff publications and articles from Technical Review please contact the Library.
- Articles and books on specific topics can be searched for and ordered via the Library catalogue.
- To request a Literature search on a specific topic contact the Library via email or telephone 08 8313 6600.
Recent AWRI staff publications
1616 Bindon, K.A., Kassara, S., Cynkar, W.U., Robinson, E.M.C., Scrimgeour, N., Smith, P.A. Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis Vinifera L. Cv. Shiraz and Cabernet sauvignon grapes. J. Agric. Food Chem. 62 (20): 4558-4576; 2014.
1617 Dry, P. Pruning systems: a short history of a long practice. Aust. N.Z. Grapegrower Winemaker (604): 54-55; 2014.
1618 Holdstock, M. Ask the AWRI: Here’s the hot topics of vintage 2014. Aust. N.Z. Grapegrower Winemaker (604): p. 79; 2014.
1619 Viviers, M., Smith, M., Wilkes, E., Smith, P., Johnson, D. Role of trace metals in wine ‘reduction’. Wines Vines 95 (5): 86-88; 2014.
1620 Carew, A.L., Lloyd, N.D.R., Close, D.C., Dambergs, R.G. Wine phenolic and aroma outcomes from the application of Controlled Phenolic Release to Pinot Noir must. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 80–84; 2014.
1621 Marangon, M., Van Sluyter, S.C., Robinson, E.M.C., Scrimgeour, N., Muhlack, R.A., Holt, H.E., Waters, E.J., Godden, P.W., Smith, P.A. Proctase – a viable alternative
to bentonite for protein stabilisation of white wines. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 85–89; 2014.
1622 Bindon, K.A., Varela, C.A., Holt, H.E., Williamson, P.O., Francis, I.L., Kennedy, J.A., Herderich, M.J. From grape to consumer: relationships between grape maturity, wine composition and wine sensory properties in Cabernet Sauvignon. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 90–93; 2014.
1623 Contreras, A., Hidalgo, C., Henschke, P.A., Chambers, P.J., Curtin, C.D., Varela, C.A. Can non-conventional yeast be used for the production of wines with lower alcohol concentration? Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 94–96; 2014.
1624 Viviers, M.A., Smith, M.E., Wilkes, E., Smith, P.A. Effect of metals on the evolution of volatile sulphur compounds during wine maturation. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 97–101; 2014.
1625 Muhlack, R.A., Forsyth, K.K., Scrimgeour, N., Godden, P.W. Creating value from by-products – and industry review and insights into practical case studies. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 117–119; 2014.
1626 Hayman, P.T., Thomas, D.S., Longbottom, M.L., McCarthy, M.G. Predicting and preparing for heatwaves. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 133–137; 2014.
1627 Borneman, A.R. Next-generation DNA sequencing and its application by the wine industry. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 147–150; 2014.
1628 Curtin, C.D., Borneman, A.R., Zeppel, R., Cordente, A.G., Kievet, R., Chambers, P.J. Harnessing genomics to ensure a ‘Brett’-free future for Australian wine. Beames, K.S., Robinson, E.M.C., Godden P.W., Johnson, D.L. (eds.) Proceedings of the 15th Australian Wine Industry Technical Conference: Sydney, New South Wales 13-18 July 2013. Urrbrae, South Australia; The Australian Wine Industry Technical Conference Inc.: 158–160; 2014.
1629 Dry, P. Gamay. Wine Viti. J. 29 (3): p.59; 2014
1630 Gawel, R., Godden, P., Williamson, P., Francis, L., Smith, P., Waters, L., Herderich, M., Johnson, D. Influence of phenolics on white wine quality and style. Wine Vitic. J. 29 (3): 34-36; 2014.
1631 Wilkes, E., Warner, L. Accurate mid-infrared analysis in wine production – fact or fable? Wine Vitic. J. 29 (3): 64-67; 2014.
1632 Williamson, P.O., Loose, S.M., Lockshin, L., Francis, L. Thinking outside the bottle: information about Australia can increase the choice of Australian wines by Chinese consumers. Wine Vitic. J. 29 (3): 71-74; 2014.
1633 Longbottom, M. Grape and wine sustainability program to launch on 1 July. Aust. N.Z. Grapegrower Winemaker (605): p.85; 2014.
1634 Dry, P. Ask the AWRI: Can you achieve yield control in the vineyard without using bunch thinning? Aust. N.Z. Grapegrower Winemaker (605): p.40; 2014.
1635 Bindon, K., Holt, H., Williamson, P.O., Varela, C., Herderich, M., Francis, I.L. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference. Food Chem. 154: 90-101; 2014.
Acknowledgement
The AWRI acknowledges funding from Australia’s grapegrowers and winemakers through their investment body, the Australian Grape and Wine Authority, with matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster in Adelaide, South Australia.
Disclaimer
The material contained in this publication is comment of a general nature only and is not and nor is it intended to be advice on any specific technical or professional matter. In that the effectiveness or accuracy of any technical or professional advice depends upon the particular circumstances of each case, neither the AWRI nor any individual author accepts any responsibility whatsoever for any acts or omissions resulting from reliance upon the content of any articles. Before acting on the basis of any material contained in this publication, we recommend that you consult appropriate technical/professional advisers.