• Adaptation during the shift from entomopathogen to endosymbiont is accompanied by gene loss and intensified selection [Read full-text online] Genome Biology and Evolution
• Ask the AWRI: Fuel for thought. [Read full-text online] Australian & New Zealand Grapegrower & Winemaker
• Ask the AWRI: Time, temperature and urea – the ethyl carbamate connection. [Read full-text online] Australian & New Zealand Grapegrower & Winemaker
• AWRI annual report 2024. [Read full-text online] Australian & New Zealand Grapegrower & Winemaker
• Bottle aging of smoke-affected wines: Changes in smoke flavor and chemical composition. [Read abstract online] [Request copy from AWRI Library] Journal of Agricultural and Food Chemistry
• Exploring interactions between vineyard performance, grape and wine composition and subregional boundaries – The terroir of Barossa Shiraz. [Read full-text online] Australian Journal of Grape and Wine Research 
• Insight into how fermentation might contribute to the distinctiveness of Australian coffee. [Read full-text online] Food Chemistry
• Reducing CO₂ use during tank sparkling wine production [Read full-text online] Australian & New Zealand Grapegrower & Winemaker 
• Run for cover – the ‘right’ species of under-vine cover crops do not influence yield in an Australian vineyard. [Read full-text online] Oeno One
• Viral diversity and phloem transcriptional changes in grapevine Shiraz disease infected wines. [Read full-text online] OENO One

Analysis, composition and quality control

Microbiology

Packaging, storage and transport

Sensory

Stability, hazes and deposits

Taints and faults

Winemaking practices

---

Analysis, composition and quality control

• Analysis of polysulfides in aged sparkling wines from different vintages [Read full-text online] Journal of Food Biochemistry
• Cold liquid stabulation: Impact on the phenolic, antioxidant, and aroma characteristics of wines from aroma-neutral white grape varieties [Read full-text online] Food Chemistry
• Comparative study of different commercial enzymes on release of glycosylated volatile compounds in white grapes using SPE/GC–MS [Read full-text online] Food Chemistry
• Comprehensive amino acids profiling: Grape varieties grown in California and in Tuscany, Italy [Read full-text online] Journal of Food Science
• Construction of a reaction-based fluorescent sensor for tandem detection of Cu²⁺ and glutathione in wine [Read abstract online] [Request copy from AWRI Library] Food Chemistry
• Effect of different yeast-derived products on a red wine polyphenolic composition: influence of the wine age [Read full-text online] OENO One
• Enhancing wine authentication: leveraging 12,000+ international mineral wine profiles and artificial intelligence for accurate origin and variety prediction [Read full-text online] OENO One
• Evaluation of passive samplers as a cost-effective method to predict the impact of wildfire smoke in grapes and wines [Read abstract online] [Request copy from AWRI Library] Food Chemistry
• Extraction and structural analysis of mannoproteins from different species of yeast: Bitter suppression and the potential mechanisms for wine [Read abstract online] [Request copy from AWRI Library] International Journal of Biological Macromolecules
• Hand-held biosensor technology adoption on the winery floor [Access copy from AWRI Library online] Australian & New Zealand Grapegrower & Winemaker
• Hygiene im Keller und Kelterhaus [Read abstract online] [Request copy from AWRI Library] Das Deutsche Weinmagazin
• Impact of Botrytis cinerea on γ-Nonalactone concentration: analysis of New Zealand white wines using SIDA-SPE-GC-MS [Read full-text online] OENO One
• Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species [Abstract available] [Request copy from AWRI Library] Journal of Food Composition and Analysis
• Polysaccharide-induced colloidal stabilization of red wines: Impact on phenolic composition and color characteristic [Abstract available] [Request copy from AWRI Library] Food Hydrocolloids
• Short communication: A survey on the rotundone content of eighteen grape varieties sourced from a germplasm collection during a cool season [Abstract available] [Request copy from AWRI Library] Journal of Food Composition and Analysis
• Studying how dry extract can affect the aroma release and perception in different red wine styles [Read full-text online] Journal of the Science of Food and Agriculture
• Use of the hyperspectral imaging to estimate the volatile composition of Tempranillo grape berries during ripening [Read full-text online] Scientia Horticulturae
• Using sensory and instrumental analysis to assess the impact of grape smoke exposure on different red wine varietals in California [Read full-text online] Scientific Reports
• Variation and fractionation of δ²H, δ¹⁸O, and δ¹⁷O stable isotopes from irrigation water to soil, grapes, and wine for the traceability of geographical origins [Read abstract online] [Request copy from AWRI Library] Food Chemistry
• White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle [Read full-text online] Food Chemistry: X

Microbiology

• A comprehensive study on fermentation and aroma contributions of Torulaspora delbrueckii in diverse wine varieties: Insights from pure and co-fermentation studies [Read abstract online] [Request copy from AWRI Library] Food Research International
• Critical areas for Brettanomyces bruxellensis contamination and biofilm formation in the cellar: on the origin of wine spoilage [Read full-text online] OENO One
• Dynamic changes in yeast populations and aroma composition of ‘Beimei’ (Vitis vinifera × Vitis amurensis) during spontaneous fermentation [Read full-text online] Microbiology
• Effect of different nitrogen source and Saccharomyces cerevisiae strain on volatile sulfur compounds and their sensory effects in chardonnay wine [Read full-text online] Food Chemistry: X
• Elucidating the relationship between microbial communities and the formation of flavour metabolites in Cabernet Sauvignon wine through metagenomic analysis [Read full-text online] LWT
• Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe [Read full-text online] Food Chemistry: X
• Enhancing wine malolactic fermentation: Variable effect of yeast mannoproteins on Oenococcus oeni strains [Read abstract online] [Request copy from AWRI Library] Food Microbiology
• Grape-specific native microbial communities influence the volatile compound profiles in fermenting grape juices [Read abstract online] [Request copy from AWRI Library] Food Chemistry
• Impact of Pediococcus parvulus and Saccharomyces cerevisiae on Brettanomyces bruxellensis mousy compound production [Read full-text online] OENO One
• Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis [Read abstract online] [Request copy from AWRI Library] Journal of Food Composition and Analysis
• Improving wine fermentation efficiency of Torulaspora delbrueckii by increasing the ploidy of yeast inocula [Read full-text online] International Journal of Food Microbiology
• Influence of yeasts on wine acidity: new insights into Saccharomyces cerevisiae [Read full-text online] OENO One
• Non-traditional yeasts from cool-climate vineyards for novel low-alcohol wines [Read full-text online] Plants, People, Planet
• Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans [Read full-text online] International Journal of Food Microbiology
• Protecting the Pinot Noir cold soak with bioprotectants [Read full-text online] Wine Business Monthly
• Screening and characterization of indigenous Saccharomyces cerevisiae and non-Saccharomyces yeasts isolated from Sicilian vineyards [Read full-text online] Food Bioscience
• Succinic acid significantly affects the global expression of Oenococcus oeni PSU-1 [Read full-text online] OENO One
• Two-stage screening of Metschnikowia spp. bioprotective properties: From grape juice to fermented must by Saccharomyces cerevisiae [Read full-text online] Microorganisms
• Vitamines en oenologie: Les besoins de S. cerevisiae [Read abstract online] [Request copy from AWRI Library] Revue des Oenologues

Packaging, storage and transport

• Addressing the winemaking challenges in choosing alternative packaging [Read full-text online] Wine Business Monthly
• Enhancing the stability of a red organic wine through hydroxytyrosol supplementation at bottling: A time-dependent analysis [Read full-text online] Applied Food Research
• Giving ‘unicorn’ barrels a second life [Access copy from AWRI Library online] Australian & New Zealand Grapegrower & Winemaker
• New light-weight bottle for prominent Clare Valley Riesling [Access copy from AWRI Library online] Australian & New Zealand Grapegrower & Winemaker

Sensory

• The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation [Read full-text online] OENO One
• Chemosensory vocabulary in wine, perfume and food product reviews: Insights from language modeling [Read full-text online] Food Quality and Preference
• Correlation of chemical composition and sensory scores in Spanish Monastrell red wines: Insights from a blind wine competition [Read full-text online] Journal of Food Composition and Analysis
• In a fully dealcoholised Chardonnay wine, sugar is a key driver of liking for young consumers [Read full-text online] OENO One
• Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of Cabernet Sauvignon wine [Read full-text online] Food Chemistry: X
• Molecular insights into the aroma difference between beer and wine: A meta-analysis-based sensory study using concentration leveling tests [Read full-text online] Journal of Agricultural and Food Chemistry
• Olfactory perception complexity induced by key odorants perceptual interactions of alcoholic beverages: Wine as a focus case example [Read abstract online] [Request copy from AWRI Library] Food Chemistry
• Plastic wine glass mimic improves the perception of quality and aroma of white wines [Read abstract online] [Request copy from AWRI Library] International Journal of Gastronomy and Food Science
• Regional aroma characteristics of spontaneously fermented Cabernet Sauvignon wines produced from seven sub-regions in Shangri-La of China [Read full-text online] Scientific Reports

Stability, hazes and deposits

• Einfluss von Kalium-Polyaspartat auf Weinsteinstabilität von Traubensaft [Request copy from AWRI Library] Jahresbericht
• Einsatz von Proteasen zur Verbesserung der Filtration und Stabilität des Weins [Request copy from AWRI Library] Jahresbericht
• Oxidation in white wine: The point of view of winemakers from areas with different oenological practices [Read full-text online] Food Research International

Taints and faults

• Grape berry mycobiota and its contribution to fresh mushroom aroma off-odour in wine [Read full-text online] OENO One

Winemaking practices

• Alternative strategies for eliminating hydrogen sulfide and methanethiol from wine: results and learnings [Read full-text online] Oeno One
• Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine [Read abstract online] [Request copy from AWRI Library] Food Research International
• Great Cabernets of South America [Read abstract online] [Request copy from AWRI Library] Decanter
• Micro-oxygenation in red wines: Current status and future perspective [Read abstract online] [Request copy from AWRI Library] Food Chemistry
• Research progress of tartaric acid stabilization on wine characteristics [Read full-text online] Food Chemistry: X
• Untersuchungen zum Einfluss von Kupfersulfat auf sensorische Veränderungen im Wein der Sorte Riesling [Request copy from AWRI Library] Jahresbericht

• Assessing the age effect on consumer attitudes and willingness to pay for sustainably produced wine: A transnational analysis [Read full-text online] Journal of Sustainability Research
• Copper concentration in the vineyard and forest topsoils. A comparative study with individual pollution indices [Read full-text online] Environmental and Sustainability Indicators
• Diversification as a climate change adaptation strategy in viticulture systems: winegrowers’ insights from Marlborough, New Zealand [Read abstract online] [Request copy from AWRI Library] Agroecology and Sustainable Food Systems
• Does a native and introduced cover crop species differ in their ability to suppress weeds? A study in a table grape vineyard [Read abstract online] [Request copy from AWRI Library] International Journal of Pest Management
• Enhancing wine industry sustainability: An empirical test of the sustainable wine assessment tool [Read full-text online] Journal of Cleaner Production
• Guiding organizations toward sustainable success: The strategic role of leadership in environmental corporate governance in the wine industry [Read full-text online] Corporate Social Responsibility and Environmental Management
• Wine grape grower perceptions and attitudes about soil health [Read full-text online] Journal of Rural Studies
• Winery waste: A sustainable approach for bioactive compound extraction and various industrial applications [Read abstract online] [Request copy from AWRI Library] Process Safety and Environmental Protection

Climate and weather

General

Grapevine nutrition

Grapevine varieties

Pests, disease and virus

Physiology

Soil management

Vineyard practices

Water and irrgation

---

Climate and weather

• Climate change and viticulture in Italy: Historical trends and future scenarios [Read full-text online] Atmosphere
• Evolution of freeze and frost protection continues with infrared, electromagnetic technologies [Read full-text online] Wine Business Monthly
• Grapevine varieties show different sensitivities to flavonoid alterations caused by high temperatures under two irrigation conditions [Read full-text online] Food Research International
• Lessons learned from the co-development of operational climate forecast services for vineyards management [Read full-text online] Climate Services
• Particle film to mitigate the negative effects of climate change on grapevine leaf eco-physiology as mediated by anatomical traits (book chapter) [Read abstract online] [Request copy from AWRI Library] Progress in Botany
• Virginia researchers are creating quality grapes that can adapt to a changing climate [Read full-text online] Wine Business Monthly

General

• Selective harvesting, selectively: Why more winemakers may choose to machine harvest delicate whites [Access copy from AWRI Library online] Australian & New Zealand Grapegrower & Winemaker

Grapevine varieties

• Mourvèdre [Read full-text online] Wine Business Monthly
• Roussanne around the world [Read abstract online] [Request copy from AWRI Library] Decanter
• Study of the fruity aroma of red wines made from grape varieties potentially adapted to climate change using a semi-preparative HPLC method [Read full-text online] LWT
• Transition of survival strategies under global climate shifts in the grape family [Read abstract online] [Request copy from AWRI Library] Nature Plants
• Un aspecto vulnerable de cv. Tempranillo (Vitis vinifera): la acidez [Request copy from AWRI Library] La Semana Vitivinicola

Pests, diseases and virus

• Best practice in tackling grapevine trunk disease [Access copy from AWRI Library online] Australian & New Zealand Grapegrower & Winemaker
• Bringing robots and a chemical-free disease solution together to control powdery mildew [Access copy from AWRI Library online] Australian & New Zealand Grapegrower & Winemaker
• Comparative ultrastructural analysis of Botrytis cinerea infection in inflorescences and peels of grapevine varieties (Reveals organ-specific responses) [Read abstract online] [Request copy from AWRI Library] European Journal of Plant Pathology
• Counteracting grey mould (Botrytis cinerea) in grapevine ‘Glera’ using three putative biological control agent strains (Paraburkholderia sp., Pseudomonas sp., and Acinetobacter sp.): Impact on symptoms, yield, and gene expression [Read full-text online] Microorganisms
• Importance of quality maintenance pruning for young Ugni blanc grapevines [Read full-text online] OENO One
• Metabolomic analysis of grapes and leaves from symptomatic and asymptomatic Vitis vinifera grapevines with Esca disease [Read full-text online] Current Plant Biology

Physiology

• Integrating spectral sensing and systems biology for precision viticulture: effects of shade nets on grapevine leaves [Read full-text online] Horticulturae

Soil management

• The contribution of near surface geophysics to measure soil related terroir factors in viticulture: A review [Read full-text online] Geoderma

Vineyard practices

• Mapping of irrigated vineyard areas through the use of machine learning techniques and remote sensing [Read full-text online] Agricultural Water Management

Water and irrigation

• 24-epibrassinolide enhances drought tolerance in grapevine (Vitis vinifera L.) by regulating carbon and nitrogen metabolism [Read abstract online] [Request copy from AWRI Library] Plant Cell Reports
• Effect of different deficit irrigation regimes on vine performance, grape composition and wine quality of the “Primitivo” variety under mediterranean conditions [Read full-text online] Irrigation Science
• Water productivity in Vitis vinifera L. cv. Alvarinho using dual crop coefficient approach [Read full-text online] Agricultural Water Management
• Know your soil and grape variety when planning vineyard irrigation [Read full-text online] Wine Business Monthly