Launch of Sustainable Winegrowing Australia
AWRI scientists selected for AWITC Fresh Science sessions
AWITC workshop preparations in full swing
Australian grape and wine production practices revealed
New library catalogue released
Order the latest AWRI staff publications online
Launch of Sustainable Winegrowing AustraliaAustralia’s single national sustainability program, Sustainable Winegrowing Australia, officially commences on 1 July. Managed by the AWRI, Sustainable Winegrowing Australia provides a unified sustainability framework for all Australian grapegrowers and winemakers to demonstrate their sustainability credentials, benchmark performance and identify opportunities for improvements. Previous members of Entwine and SAW will shortly receive email instructions on how to access the new online system and begin entering their data. Potential new members are encouraged to register their interest here and will be contacted following a short period of testing the new system with existing members. Information about the program is available on the AWRI website. For assistance, contact AWRI Senior Viticulturist Dr Mardi Longbottom on 08 8 313 6600 or helpdesk@awri.com.au. |
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Visit the AWRI at WineTech |
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The AWRI’s people, knowledge and services will be on display at WineTech – the major trade exhibition held as part of the Australian Wine Industry Technical Conference. Come and visit the AWRI at booth 1113 to chat to researchers, analysts and helpdesk staff, take part in sensory activities and discover the latest advances in technologies and testing. WineTech is open from Monday 22 July to Wednesday 24 July at the Adelaide Convention Centre. See you there! |
AWRI scientists selected for AWITC Fresh Science sessionsThe Australian Wine Industry Technical Conference recently announced the presenters for the conference’s two Fresh Science sessions. The presenters were chosen by a panel of industry and research organisation representatives from more than 170 abstracts submitted for the technical poster display. These sessions represent the most recent and relevant grape and wine research – direct from the lab bench or field trial. Five of the twelve Fresh Scientists selected are researchers at the AWRI, along with one AWRI Visiting Student from Italy. They are:
In addition to these Fresh Scientists, AWRI staff have contributed more than 70 posters to the AWITC. For more information, or to register, visit http://www.awitc.com.au. |
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AWITC workshop preparations in full swing |
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The AWRI events team is flat out working on the workshop program for the upcoming 17th AWITC. Thirty-three workshops will be held at the Adelaide Convention Centre on Sunday 21 July – the day before the formal plenary program commences. With 20 of the workshops involving tasting, it’s going to take more than 16,000 wine glasses and an army of volunteers to make this workshop program happen!
Workshops allow participants to explore in depth selected topics across business, marketing, winemaking and viticulture. A few highlights to consider include:
For more information and to register for workshops, visit https://awitc.com.au/program/workshops/ |
Australian grape and wine production practices revealed |
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Have you had a chance to look at the AWRI’s Vineyard and Winery Practices survey report, released in late May? Based on a major survey conducted in 2016, it provides a highly detailed snapshot of practices in Australian viticulture and winemaking. On the vineyard side, the report covers areas including vineyard layout, pruning, pest and disease management, canopy management, irrigation, nutrition, vineyard floor management and harvesting. For wineries, it covers grape intake and handling, draining and pressing, juice processing, alcoholic and malolactic fermentation, maturation, fining, filtration and packaging. The information presented will allow growers and winemakers to compare their practices with national and regional results. The full survey report is available now for download at http://www.awri.com.au/survey. For more information, contact Simon Nordestgaard on helpdesk@awri.com.au or 08 8313 6600. |
Artist in residence’s blog |
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The AWRI’s artist in residence, Elizabeth Willing, is documenting her experiences at the AWRI via a blog – updated weekly. It’s fascinating to see an outsider’s perspective on the grape and wine science we might otherwise take for granted, translated with an artistic eye. Follow Liz’s adventures at http://willing2019.blog.anat.org.au/ and stay tuned for more about the art that will be produced from this collaboration. |
New library catalogue releasedThe AWRI’s John Fornachon Memorial Library has released a brand new online catalogue. This tool is available to industry stakeholders via the AWRI website and delivers improved search and discovery capabilities within the library’s collection of more than 100,000 grape and wine resources. The new catalogue allows users to manage loans; request articles, books and literature searches; and access advanced search options. It provides full integration with online resources, including the library’s eBook collection. This upgrade also delivers improvements in user experience, with library users able to submit purchase suggestions, review their search history and create personalised reference lists. The new library catalogue will be on display at the AWRI’s booth at WineTech in Adelaide from 22 to 24 July. Users already holding an AWRI website account can access the new catalogue immediately. New users can sign up for access here. For assistance with the new catalogue, contact the library team on infoservices@awri.com.au or 08 8 313 6600. |
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Staff achievements |
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Congratulations are in order for a number of AWRI staff, following several notable achievements in recent weeks. AWRI Senior Scientist Mango Parker was the inaugural winner of the Gold Manfred Rothe Excellence prize, supported by Nestlé, for her presentation on in-mouth flavour release at the 12th Wartburg Symposium on Flavour Chemistry and Biology in Germany. Mango received a prize of 3000 euros and a commemorative paperweight. AWRI/UniSA PhD student Jana Hildebrandt was awarded a Great Wine Capitals Knowledge Exchange Bursary, which will allow her to visit the Institut des Sciences de la Vigne et du Vin in Bordeaux to collaborate on research investigating overripe characters in red wine and grapes. And finally, AWRI Emeritus Fellow Dr Peter Dry was named a Member of the Order of Australia (AM) in the recent Queen’s Birthday Honours, in recognition of his significant service to viticulture, particularly to wine-grape research. Congratulations to all! |
Order the latest AWRI staff publications onlineAccessing the latest AWRI publications is easy. Visit the AWRI Publications web page to:
A list of AWRI publications published since the last eNews is included below: 2079 Visalakshan, R.M., MacGregor, M.N., Cavallaro, A.A., Sasidharan, S., Bachhuka, A., Mierczynska-Vasilev, A.M., Hayball, J.D., Vasilev, K. Creating nano-engineered biomaterials with well-defined surface descriptors. ACS Appl. Nano Mater. 1(6): 2796-2807; 2018. 2080 McRae, J., Mierczynska-Vasilev, A., Herderich, M., Johnson, D. Getting proactive about protein. Wine Vitic. J. 34(2): 33-34; 2019. 2081 Hoare, T. A letter from your vineyard soil. Wine Vitic. J. 34(2): 40-41; 2019. 2082 Dry, P. Cinsault. Wine Vitic. J. 34(2): p.58; 2019. 2083 Abbott, T., Wilkes, E. Understanding carbon emissions in the wine industry. Aust. N.Z. Grapegrower Winemaker (663): 71-72; 2019. 2084 Cowey, G. Ask the AWRI: Cleaning winery floors, tanks and hoses. Aust. N.Z. Grapegrower Winemaker (663): 75-76; 2019. 2085 Bekker, M.Z., Day, M.P., Smith, P.A. Changes in metal ion concentrations in a Chardonnay wine related to oxygen exposure during vinification. Molecules 24(8): 1-20; 2019. 2086 Longbottom, M. Ask the AWRI: Post-harvest care of tired vines. Aust. N.Z. Grapegrower Winemaker (664): 37-38; 2019. 2087 Nordestgaard, S. Advances in dissolved gas adjustment. Aust. N.Z. Grapegrower Winemaker (664): 41-42; 2019. 2088 Cordente, A.G., Schmidt, S., Beltran, G., Torija, M.J., Curtin, C.D. Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproduction. Appl. Microbiol. Biotechnol. 103(11): 4325-4336; 2019. 2089 Wilkes, E., Huckaba, P., Hodson, G. Harmonizing expression of measurement results in wine analysis: Best practices when testing and reporting sugar in wine. BIO Web of Conferences 12 (03021): 1-3; 2019. 2090 Li, S., Wilkinson, K.L., Mierczynska-Vasilev, A., Bindon, K.A. Applying nanoparticle tracking analysis to characterize the polydispersity of aggregates resulting from tannin-polysaccharide interactions in wine-like media. Molecules 24(11): E2100; 2019. 2091 Godden, P. Ask the AWRI: Saignée. Aust. N.Z. Grapegrower Winemaker (665): 91-92; 2019. 2092 Johnson, D. Industry heads to Adelaide. Aust. N.Z. Grapegrower Winemaker (665): p. 22; 2019. 2093 Teng, B., Hayasaka, Y., Smith, P.A., Bindon, K.A. Grape seed and skin tannin molecular mass and composition affects the rate of reaction with anthocyanin and subsequent formation of polymeric pigments in the presence of acetaldehyde. J. Agric. Food Chem. DOI: 10.1021/acs.jafc.9b01498: 1-37.; 2019. 2094 Korosi, G.A., Wilson, B.A.L., Powell, K.S., Ash, G.J., Reineke, A., Savocchia, S. Occurrence and diversity of entomopathogenic fungi (Beauveria spp. and Metarhizium spp.) in Australian vineyard soils. J. Invertebr. Pathol. 164: 69-77; 2019. |
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AcknowledgementsThe AWRI acknowledges support from Australia’s grapegrowers and winemakers through their investment body, Wine Australia, with matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster in Adelaide, South Australia. |
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