in this issue - sawis libraryin this issue awri notes ... oenology general (page 23) wine tartaric...

In this issue

AWRI NOTES

A rewarding year of activity from the AWRI for grape and wine producers

The AWRI's annual report to Australian grapegs-owers, winemakers and other stakeholders has

been produced and was distributed at the end of November. The highlights from out rewarding

year of activity are shown.

The AWRI website: now more information, features and a facelift

We've recently given the AWRI website a substantial overhaul. The new site features a brand new

interface, more content and additional enhancements to existing resources.

The Fourteenth Australian Wine Industry Technical Conference

Registration for the 14" Australian Wine Industry Technical Conference will open in February

2010. Forms will be available for download from the conference website and delegates can register

online for the conference and workshops.

TECHNICAL NOTES

Hydrogen sulfide: aroma detection threshold study in white and red wine

At low levels hydrogen sulfide (14 2S) is said to add complexity to wine aroma but higher levels may

lead to undesirable traits in your wine. But how much is too much? Recently, the aroma detection

threshold of H 2S in white and red wine was accurately determined by an in-house panel.

A review of protein instability

This article summarises current knowledge and research efforts on protein instability. The

grapegrowing and winemaking factors that impact on protein levels and potential haze are

discussed as well as strategies to increase the efficiency ofbentonite lining. Promising alternatives

to bentonite are also described.

CURRENT LITERATURE

Oenology General (page 23) Wine tartaric stabilization by electrodialysis: prediction of required deionization degree Tokay report Tasmania welcomes in era of sparkling wine research National winegrape crush declines but still too much Viticulture and winemaking in contemporary rural change: experience from southern France and

eastern Australia Removal of ochratoxin A in Saccharomyces cerevisiae liquid cultures 2009 post-vintage bulk wine review Planning and scheduling optimisation in tank farm operations

December 2009 Technical Review No. 183

The brain as a sensory tool Finally looking up down under The good oil on eucalyptus Clear collaboration Juice and wine handling (page 27) Lagrein - an Italian enigma, relaxed in a new Aussie home Un panorama mondial des vms roses: diversite de composition et de packaging Determination of enzymatic activities of commercial enzyme preparations The 'random oxidation' myth High-brix winemaking Microbiology (page 28) Genetic basis for osmosensitivity and genetic instability of the wine yeast Saccharomyces

cerevisiae VIN7 The effect of bacterial strain and aging on the secondary volatile metabolites produced during

malolactic fermentation of Tannat red wine Yeast trends and developments Application of countercurrent chromatography for wine research and wine analysis Analysis and composition (page 29) Influence of inoculation with malolactic bacteria on volatile phenols in wines Sensory characterization of Hunter Valley Semillon using descriptive analysis Influence of different commercial fining agents on proanthocyanidin fraction and antioxidant

activity of a red wine from Bags grapes Modeling quality of premium Spanish red wines from gas chromatography—olfactometry data Wine chemistry and flavor: looking into the crystal glass Fate of key odorants in Sauternes wines through aging Off-odor compounds produced in cork by isolated bacteria and fungi: a gas chromatography—

mass spectrometry and gas chromatography—olfactometry study Three different targets for the genetic modification of wine yeast strains resulting in improved

effectiveness of bentonite fining Determination of total antioxidant capacity of commercial beverage samples by capillary

electrophoresis via inline reaction with 2,6-dichlorophenolindophenol Volatile compounds of red wines macerated with Spanish, American, and French oak chips Rapid measurement of 3-alkyl-2-methoxypyrazine content of winegrapes to predict levels in

resultant wines Dealcoholized wines by spinning cone column distillation: phenolic compounds and antioxidant

activity measured by the 1,1-diphenyl-2-picrylhydrazyl method Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in

nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains Etude de la migration du 2,4,6-TCA clans lea vms tranquilles: application aux bouchons

technologiques en liege Marketing and packaging (page 35) So, you think you want to start a wine business? Supermarkets and the future development of the wine market The market of rosé wines in France, in Europe and in the world Oyxgen & wine: research gets specific about oxygen, closures, bottling and aging Message on the bottle: colours and shapes of wine labels Introducing wine into grocery stores: economic implications and transitional issues Wine and health (page 37) Hours and days of sale and density of alcohol outlets: impacts on alcohol consumption and

damage: a systematic review The neighborhood alcohol environment and alcohol-related morbidity How will alcohol sales in the UK be affected if drinkers follow government guidelines?

Technical Review No. 183 December 2009

Altered white matter integrity in adolescent binge drinkers Alcohol consumption, social support, and risk of stroke and coronary heart disease among

Japanese men: The JPHC study Interaction between phenolics and gut microbiota: role in human health Red wine phenolic complexes and their in vitro antioxidant activity. Moderate alcohol intake and risk of functional decline: the health, aging, and body composition

study Alcohol consumption and diabetes risk in the Diabetes Prevention Program Moderate alcohol use, health status, and mortality in a prospective Chinese elderly cohort Alcohol consumption and risk of coronary heart disease among Chinese men Changes in alcohol consumption in Denmark after the tax reduction on spirits Changes in alcohol-related harm after alcohol policy changes in Denmark Grape products and oral health Grapes and cardiovascular disease Metabolites are key to understanding health effects of wine polyphenolics Unraveling the relationship between grapes and health Anticancer and cancer chemopreventive potential of grape seed extract and other grape-based

products. Grape juice, berries, and walnuts affect brain aging and behavior Type 2 diabetes and glycemic response to grapes or grape products Moderate alcohol consumption is associated with better endothelial function: a cross sectional

study Alcohol intake over the life course and mammographic density Alcohol and folate intake and breast cancer risk in the WHI Observational Study Alcohol consumption as a risk factor for dementia and cognitive decline: meta-analysis of

prospective studies Environmental health (page 43) Entwine Australia - the industry's most significant environmental initiative Recycling winery wastewater: methods for reusing an increasingly scarce natural resource.

Vineyard Winery Manage Waste not want not

Viticulture General (page 44) Options to help growers manage frost Asynchronous dynamics of grapevine (Vitis vinifera) maturation: experimental study for a

modelling approach Effects of climatic change on phenology and ripening conditions of grapevine Vine propagation and improvement (page 44) Passive pathogen movement via open xylem conduits in grapevine graft unions Varietal confusion: some facts on Albarino and Savagnin Blanc and vine identification methods Rootstock attributes and selection for Australian conditions Presence and uses of wild grapevine (Vitis app.) in the central region of Veracruz in Mexico Effect of hot water treatment on the fungal community of grapevine nursery-plants Pests and diseases (page 46) Vegetative growth responses of Pinot Gris (Vitis vinifera L.) grapevines to infestation by potato

leafhoppers (Empoasca fabae Harris) Effects of ozone treatment on Botrytis cinerea and Sclerotinia sc/erotiorum in relation to

horticultural product quality Esca and fungal community Genetic analysis of the downy mildew of grapevine (Plasmopara viticola) populations

December 2009 Technical Review No. 183 3

Trunk disease pathogens within the Botryosphaeriaceae are associated with bunch rot disease in the Hunter Valley

Reducing the impact of eradication for exotic grapevine diseases Measuring tension on the trellis wire to estimate yield at Yalumba Resistance of some commonly used rootstocks to root-knot nematode: the problem of rootstock

selection Setting pesticide dose using spray volume calculation Nutrition, soil and water (page 50) Weed control options - grower feedback Fenotipical selection of grapevine rootstock grapevine for aluminum tolerance cultivated in

nutrition solution Application of a very detailed soil survey method in viticultural zoning in Catalonia, Spain Volatile composition of merlot wine from different vine water status Rethinking weed management in vineyards Changes in the free amino acid composition during ripening of Vitis vinifera grape cultivar grown

in a terroir of central Italy, in 2006 year Covercrops and composts improve soil health, decrease pest nematodes Vivianite (ferrous phosphate( alleviates iron chlorosis in grapevine Canopy management (page 54) Whole-canopy gas exchange and light interception of vertically trained Vitis vinifera L Physiology (page 54) Upscaling leaf gas exchange measurements to the whole grapevine canopy: an update Grapevine response to soil temperature: xylem cytokinins and carbohydrate reserve mobilization

from budbreak to anthesis Water flux of Vitis vinifera L. cv. Shiraz bunches throughout development and in relation to late-

season weight loss Photosynthetic and photoinhibition behavior of two field-grown grapevine cultivars under

multiple summer stresses Irrigated Shiraz powers on, despite short heat spells Yield (page 55) Effects of cluster thinning and irrigation amount on water relations, growth, yield and fruit and

wine composition of Tempranillo grapes in Extremadura (Spain) Continued development of V vinifera inflorescence primordia in winter dormant buds AWRI publications (page 56) Varietal discrimination of Australian wines by means of mid-infrared spectroscopy and

multivariate analysis Use of direct headspace—mass spectrometry coupled with chemometrics to predict aroma

properties in Australian Riesling wine Tannin research on Pinot Noir in Oregon: challenging climate, challenging variety. Changing advice concerning alcohol consumption during pregnancy and breast feeding Changes to the National Health and Medical Research Council's Australian alcohol guidelines. The grape intake bottleneck - does 'lean manufacturing' have the answers? Ensuring sustainable management of water and soil for Australian grape and wine production Establishing a risk-assessment process for release of genetically modified wine yeast into the

environment Predicting the nutritive value of high moisture grain corn by near infrared reflectance

spectroscopy Metabolites correlated with cereal cyst nematode resistance in oats (Avena sativa) identified

using single seed descent lines The clever country and the wine industry The climate is right for change. Enzymes in winemaking


AWRI notes A rewarding year of activity from the AWRI for grape and wine producers

The AWRI's annual report to Australian grapegrowers, winemakers and other stakeholders has

been produced and was distributed at the end of November. An electronic copy of the report is

available from our website. The AWRI's Managing Director will also present our annual report to

the various state-based wine industry associations over the next few months. We also published

a review of our activities in the November issue of the Australian and New Zealand Grapegrower

and Winemaker.

We are pleased to publish the highlights from our very rewarding year of activity below. Please

contact us should you require further information on any aspect of our research, development,

extension or commercialisation activities.

1. The AWRI and two partners developed and prepared for commercialisation an instrument

for rapid non-destructive, in-bottle measurement of wine compositional variables.

2. Crystal structure for a grape thaumatin-like protein solved. This detailed information at the

molecular level of wine protein structure will help us to better identify and target proteases

and to identify those parts of the protein likely to interact with other wine components, such

as phenolic compounds. Ultimately, this knowledge might lead to new technologies to control

haze formation in white wine.

3. State-of-the-art gene chip technology and genome sequencing has been used to determine

genetic differences across ten strains of the MLF bacterium Oenococcus oeni. This work has

revealed that there is a very high level of genetic variation between strains, and novel genes have

been identified that encode putative glycosyl hydrolases (enzymes that can shape the flavour of

wine be releasing flavour compounds from inactive precursors). This work paves the way for the

development of new, more robust strains that will enhance the sensory attributes of wine.

4. Identification of the glutathione conjugate of 4-mercapto-4-methylpentan-2-one (glut-

4-MMP) in Sauvignon Blanc juice using HPLC-MS/MS and by comparison of data with a

synthetic reference sample. This showed for the first time that there is a glutathione precursor

to 4-MMP, which in all likelihood could also act as a precursor to the volatile 4-MMP found

in wine. This finding will assist future studies aimed at identifying the role of glutathione

precursors from grapes and determine the importance of them for thiol release into wine,

especially in varieties that are low in cysteine precursors.

5. Synthesis of glutathione precursors to the varietal thiol 3-mercaptohexani-ol, along with

their deuterated analogues, was completed. Ultimately, the successful synthesis ofglutathione

December 2009 Technical Review No. 183

conjugates has allowed us to assign precursor stereochemistry, better understand their

formation, and develop analytical methods for their quantitation in juice and wine.

6. Two approaches have been developed to assess smoke taint in grapes and wines. The

first approach measures smoke intensity in a vineyard during a bushfire event and uses the

smoke intensity data to assess the extent to which smoke has impacted on grape quality. The

second approach identifies guaiacol precursors in grapes using stable isotope techniques; as

precursors are good candidates for markers to assess the degree of smoke-affect. It is hoped

that a combination of the two new approaches, along with traditional approaches, will allow

winemakers to better understand the likelihood of smoke taint in wine.

7. Calibration models were developed using a portable Bruker ATR-mid-infrared

spectrophotometer, for ammonia, yeast assimilable nitrogen (YAN), total soluble solids and

PH in juice and fermentation samples, the method requiring little sample preparation.

8. Recent experimental data show that highest residual H 2S in finished wine is associated with

late onset of H 2S production. Conversely early onset and cessation of sulfide production led

to little or no residual H 2 S in wine.

9. New, so-called, 'omics technologies coupled with high powered computing and mathematical

modeling take us into the arena of systems biology, which is poised to revolutionise wine

research. The AWRI is fortunate to both house the South Australian node of Metabolomics

Australia (formally launched this year) and have had a model wine yeast adopted by the

Government-funded Bioplatforms Australia as a demonstration project to show how systems

biology can be undertaken in Australia. This project will open up many opportunities for the

development of greatly improved wine yeast strains.

10. A closure trial study showed clearly that the presence of even low level oxidation, TCA or

reductive flavour can strongly influence consumers.

11. From a study of different varieties and vintages from various regions the vast majority

(62%) of the wines that contained rotundone, were Shiraz. Perhaps not surprisingly, above-

threshold levels of rotundone (>16 ng/L) were often encountered in wine originating from

cool climate regions.

12. Non destructive spectral scanning of bottles further validated as useful tool. We used the

Sauvignon Blanc bottling trial to demonstrate that it was indeed possible to collect bottle

scans throughout the year-long trial period and then determine the free and total SO 2 levels

of individual bottles retrospectively. This had not been previously demonstrated and was an

extension and validation of the concepts we had described previously.

13. Sensory studies investigated such areas as: coinoculated and single strain yeast effects in white

wine; the perseverance of yeast strain flavour differences over time; malolactic bacterial strain

differences in red wine; the effect of closures and copper fining; the influence of nitrogen

supplementation in the vineyard and in fermentation; phenolic related flavour effects on white

6 Technical Review No. 183 December 2009

wine; hydrogen sulfide aroma threshold in red and white wines; saltiness in red wine arising

from sodium, potassium and chloride levels; and faults identified by wine show judges.

14. The AWRI technical qualitypanel has assessed 383 wines over the year for the incidence ofoff-

flavours and taints, as well as technical assessment of individual wines for suspected faults.

15. Results suggest that palate viscosity in dry white wine cannot be enhanced by employing

traditional winemaking approaches that elevate glycerol levels.

16. Links between composition and perceived coarseness in white wines explored. A sensory

and compositional study on 24 commercial white wines showed that perceived astringency

was related to the levels of residual sugar and titratable acidity as well as phenolic compounds,

even in a sample set where all the wines had residual sugars less than 4 gIL. Furthermore, data

from 200 consumers in Sydney indicated that a sizable proportion of consumers do not like

wines with high perceived sourness and astringency, thus validating the need for research

into this topic.

17. Completion of the MCP tannin assay and associated development of a database gives an

overview of tannins in more than 3,000 Australian wines.

18. Bottling and storage trial completed on Sauvignon Blanc. This trial gives us additional

information about the impact of closure choice on wine development and extends this to

Sauvignon Blanc and the effect of copper fining.

19. An historic landmark for the AWRI has been the establishment of the first external node,

based in Hobart at the Tasmanian Institute of Agricultural Research (TIAR). The primary

function of this node is to collaborate with regional research programs and to foster targeted

extension activities. This will form a model for possible future developments in other wine

producing regions to support 'Regional Heroes

20. Approval of a three-year project and funding from Cancer Australia for a project entitled

Resveratrol in the chemoprevention ofcolorectal neoplasia.

21. Research to Practice' training modules updated with grapevine nutrition, pest and disease

management and winegrape quality identified as key areas of interest to grapegrowers. Two

training programs 'Managing grapevine nutrition in a changing environment' and 'Integrated

Pest Management for changing viticultural environments' have been developed.

22. The Advanced Wine Assessment Course was held outside of Adelaide for the first time this

year (Lilydale, Vie.). An abridged version of the course was also held in Dublin and London

to key trade people in these markets. The 27°' full course was also held this year and over 840

wine sector professionals have now undertaken the course.

23. Support of Brand Australia through the finalisation of a partnership /joint venture

agreement between the AWRI and the Institute of Masters of Wine.

24. The Industry Services team responded to more than 1,236 calls for technical advice

and information, 213 wine/health, technical and regulatory requests, and 320 viticulture

enquiries.


25. Twenty-one days of roadshow seminars and workshops were held in 11 Australian

winemaking zones and regions.

26. 4,800 requests for information were managed by the Information Services team, a 27%

increase.

27. Improved delivery of information to stakeholders achieved through upgrade of content and

format of the AWRI website.

28. Nine webcasts of AWRI presentations were recorded and made available on-line via the

AWRI website.

29. Eleven thousand copies of the AWRI annual publication, Aochemicals registered for use

in Australian viticulture 200812009 were produced and the booklet was made available from

the AWRI website and distributed with the Annual Technical Issue of Australian and New

Zealand Grapegrower and 1Vinemaker Six agrochemical updates were prepared for industry

email subscribers.

30. The AWRI moved into its new home as part of the Wine Innovation Cluster, and the impact

on our activities during this time was successfully managed for minimal disruption.

31. Through increased commercial activity and a greater focus on obtaining revenue from

sources other than through the GWRDC, the AWRI achieved a year of record revenue.

This has enabled the provision of increased resources and services to priorities of Australian

grapegrowers and winemakers.

32. The Constitution of the AWRI was updated to bring it in line with modern corporate

governance, and the results were communicated to key stakeholders.

33. The AWRI's RD&E plan was amended to allow an even greater focus on issues of relevance

to Australian grape and wine producers, including sustainability and regionality.

34. AWRI staff members gave 244 oral presentations, conducted 8 workshops and presented

10 posters.

35. AWRI staff members presented 36 lectures and coordinated the Grape Industry Practices,

Policy and Communication six week subject to undergraduate students.

36. AWRI staff members supervised/co-supervised 17 postgraduate students.

37. AWRI staff members responded to 6,663 recorded requests for information during the

2008/2009 year, or to put the statistics into perspective, 27 people contacted the AWRI

seeking information on every working day of the year (a 13% increase over last year, on top of

a 14% increase over the previous year). This figure does not include the amount of problem

samples investigated (1,042) or the number of Commercial Services analyses undertaken

during 2008/2009.

Readers are strongly encouraged to read the report in detail rather than relying on the brief details

above for information.

Rae Blair, Communication Manager, [email protected]


The AWRI website: now more information, features and a facelift

We've recently given the AWRI website

a substantial overhaul. The new site

features a brand new interface (making

it quicker to load), more content and

additional enhancements to existing

resources.

The new design incorporates custom

navigation menus to make it easier to

find the information you're after.

If you feel you would like to get a better understanding of the AWRI, or an overview of who

we are, what we do and how we contribute to your business, we've uploaded a short video to our

website. This can be found by clicking on 'Our people/AWRI Corporate Information/Introducing

the AWPJ

We have also added more information to the site. Our Research & Development area has grown

substantially and now features over 20 pages summarising the outcomes of current research projects

at the AWRI. The information is collated into areas 'Grape and wine composition; 'Grape and

wine production' and the cutting-edge 'AWRI-Microbial Metabo1omics

An extensive section on impacts to the environment through grape and wine production has also

been included (find it under 'Extension and Industry Support'). A range of information resources

and search tools can be accessed via a navigation bar. Visitors can search the AWRI's dedicated

database of environmental articles, use the Environment Search Portal to search across multiple

relevant websites in one place or browse a range of specially selected links clustered by topic.

The Wine and Health section has also received a few new features. The first is a special search

engine that searches across relevant medical research present in the AWRI Library, with the option

of requesting full-text copies of any papers found in your results. Second, we have the Wine and

Health Search Portal, which allows you to search across a handful of websites relevant to alcohol

and health issues.

A database of analytical specifications for wine exports has been added to the Regulatory

Assistance section of the AWRI website. This new feature allows you to browse for export


certification information according to country or analytical parameter, and also features information

on the various certificates required for export.

This year, we added another nine videos of our staff presenting information on outcomes of the

AWRI's work of direct relevance to grape and wine producers. You can find these presentations

via the 'Industry Development and Support' tab, then by clicking on 'AWRI presentations' (topics

covered include: taints and contaminants; MLF; fermentation; phenolics, tannins and colour; haze

and sediment; grape quality; and texture and structure of white wine). We have also included several

videos of our staff talking about why they enjoyworking on behalf ofAustralia's grapegrowers and

winemakers. You can get to know the people who are working for you by watching those videos

found under 'Our people'/'Staffprofiles

The Extension and Industry Support section of the AWRI website is a primary source ofwinemaking

and technical information for Australian wine producers. The quality of the information on the

website replaces the majority of written reports previously prepared for wine sector clients by the

Winemaking and Extension Services team. This part of the website now receives a total of 97,537

hits annually.

The significant increase ofwebsite traffic is largely due to the quality of information and an ongoing

program of introducing new and interactive content. This year some of the following new features

have been added:

• A new 'winemaking and extension' services homepage, to better direct winemakers to content,

including a search engine tool to search content within the password protected area.

• A new frequently asked question (FAQ) section was developed. Some of these include:

• Smoke taint advice and information.

• 'Where can I find more information about heatwaves and subsequent effects on

fermentation'.

• 'Where can I find more information about stuck alcoholic fermentations which includes

links to a new stuck fermentation fact sheet, the method for preventing and managing

stuck ferments, and a paper about the 2008 heatwave and stuck fermentations.

• Fining agent selection, preparation and addition.

The sensory section was updated to include the latest Brett sensory threshold data, as well as

including links to the popular 'wine aroma wheel 'mouth-feel wheel', the new taints/faults

defects wheel and to wine aroma kits available for purchase.

The winemaking calculators section has been expanded and now contains 28 winemaking

calculators to assist producers with common conversions and calculations.


The AWRI and Industry events calendar has been updated to include other non-AWRI industry

events such as ASVO seminars, as well as details of dates for the next 12 months roadshow seminars,

workshops and Advanced Wine Assessment Courses. Links to the relevant winemaking associations

hosting each roadshow are also included on the events calendar as are Google map links to guide

attendees to roadshow locations.

Finally, we have also substantially expanded the amount of information on viticulture. Nearly 30

new pages have been added covering pest and disease management and vine phenology, featuring

descriptive information, management strategies, technical notes and images.

There are a number of areas on the AWRI website that are managed under password-protection,

however, we encourage you to contact us to apply for access: please visit http://www.awri.com .

au/users/ or email the AWRI Library ([email protected] ). We are always working to

make the AWRI website a better resource for all of our users and welcome any feedback (email:

[email protected]) to make this website more useful for you. If you have any questions

regarding any aspect of the AWRI's website, please contact any of us listed below.

Rae Blair, Communications Manager, [email protected]

General website enquiries Sean Boden

Agrochemicals Sally Bell

Analyses and commercial services Melissa Nutt

Employment opportunities Linda Halse

Engineering in the winery Richard Muhlack

Environment Richard Muhlack

Health Creina Stockley

Microbial Metabolomics Meagan Mercurio

Research at the AWRI Markus Herderjch

Research to Practice Marcel Essling

Roadshows and events Virginia Phillips

Viticulture Marcel Essling

Wnemak!ng and extension services Geoff Cowey

Matt Hotdstock

[email protected]

[email protected] au

[email protected]

[email protected]

[email protected]

[email protected]

[email protected]

meta [email protected]

projectsawrLcorn.au

[email protected]

[email protected]

[email protected]

[email protected]


The Fourteenth Australian Wine Industry Technical Conference 3-8 July 2010, Adelaide Convention Centre

Registration for the 14th Australian Wine Industry

Technical Conference will open in February 2010. (

Forms will be available for download from the

conference website .awitc.com.au and delegates c t ( register online for the conference and workshops.

The first of the conference sessions will commence at 1 pm on Sunday, 4 July, and the last session

will conclude at 6 pm on Wednesday, 7 July. Eight formal sessions and three colloquia make up

the formal conference program and will feature speakers from Australia, China, Germany, Italy,

Spain, USA and UK.

The program addresses many industry issues including soil health, organics and biodynamics;

innovation; and positioning

the industry for future success.

Details of the conference program

are available on the websitc.

The workshop program will

consist of 53 workshops with a

total of -'2,200 places available.

Trade exhibition

WineTech - the Australian Wine

Industry Trade Exhibition,

held in conjunction with the

conference, will be co-presented

by the AWITC and WISA. Over

105 companies have already

booked stands covering over

2,500 sq m. This represents over

66% of all available exhibition

space with a further 290 sq m

held for other companies. Any

industry supplier, both domestic

and international, still has the

Call for Posters Submit your poster for

a chance to win prizes awarded by Australian and

New Zealand Grapegrower & Winemaker and other

sponsors. More than 200 will be on display, viewed by 1800 national and international industry members at the Adelaide Convention Centre 4 - 7 July 2010. Submit a poster abstract on-line at www.awitc.com.au by 26 March 2010. Further information from Dr Eveline Bartowsky, Poster Coordinator. Contact at posters©awitc.com.au .

The 14th Australian Vine industry Technical

Conference ,' ..'\r . ' uric,

icth P 12 Technical Review No. 183 December 2009

opportunity to showcase their products and

services alongside some of the industry's leadingW I 11 eTE? C Ii suppliers including Cork Supply, Pellenc,

THE AUSTRALIAN WINE INDUSTRY TRADE EXHIBITION

Memstar, Cooperages 1912, MEP Instruments

and JB Macmahon. Interested in exhibiting? Speak with Paul Baker (Reed Exhibitions) as soon

as possible to secure a stand. Paul can be contacted at [email protected] or on (02) 9422-8822 or visit www.winetechexpo.com.au .

Kate Beames, Conference Manager, [email protected]

Library closure over Christmas and New Year The John Fornachon Memorial Library will be closed from 5:00 pm Thursday, 24 December

2009 until Friday, 1 January. The library will reopen at 9:00 am Monday, 4 January 2010. Access

to the library's online database, as well as access to all the exclusive online content available only

to Australian levy payers, will continue to be available 24 hours a day, 7 days a week during this

period via the AWRI website (wwwawri.com.au ).

Sean Boden, Systems Librarian, [email protected]

Correction to misprint in October issue of Technical Review We wish to correct the contact details of DSM Food Specialties as shown on pages 20 and 44 of

the October 2009 issue of Technical Review. The correct details are shown below:

DSM Food Specialties

www.dsm-oenology.com

DSM Food Specialties Australia Pty Ltd

P0 Box 83, Moorebank NSW 2170

Contact: Judi Buckingham

T: 1800 029 707 1 F: 1800 815 6741 E:Judith.BuckinghamDSM.com

NSW Q/d, VIC, TAS: Vinessenrial Laboratories Pty Ltd

NSW & Qjd - Greg Howell T: 0409 872242 I E: [email protected] VIC & TAS - Ric Van Hoof T: 1300 30 2242 I E: [email protected] WA - Peter Sweeny T: 130065 2342 1 E: [email protected] WA: SWAT Trading

Margaret River - T: (08) 9757 6287 1 F: (08) 9757 6357

Swan Valley - T: (08) 9274 6852 1 F: (08) 9274 6856

Contact: John Battitessa

SA: SuberLeFort Contact: Rob Keith/ Grant Semmens T: (08) 8588 8018

T: (08) 8562 3420 I F: (08) 8562 3451


Technical notes Hydrogen sulfide: aroma detection threshold study in white and red wine

Hydrogen sulfide (H 2S) can cause off-aroma and flavour in wine. At low levels, it is said to add

complexity to wine aroma but higher levels remaining in the wine after fermentation may lead to

undesirable traits, such as rotten egg or sewage-like odours. There are numerous biological and

non-biological mechanisms that can result in the formation of H 2 S during wine production and

possibly even during wine storage. A great deal of research has been undertaken in this area and

a recent overview by Ugliano et al. (2009) can be found in the A'WRI's Technical Review #180.

Research continues as there is a lot of interest within the industry regarding the development of

'reduced off-aromas' in wine during storage. It is quite difficult to find a consensus in the literature

quantifying the actual aroma threshold for H 2S in wine. Numerous articles and books quote vastly

different aroma thresholds: anywhere from 1 ng/L to 150 sg/L in wine (as reviewed by Mestres et

al. 2000). Many of those articles and book chapters, including those written by researchers at the

AWRI, often cite Wenzel et al. (1980) who reported an aroma threshold range of 50 to 80 tg/L.

Recently, the AWRI has acquired the capability of comparing wine sensory results (research and

industry samples) that were considered to have 'rotten egg' or 'reduced' aroma with the actual level

ofH2 S found in the wine. The concentration of H 2S was often below 10 sg/L, which suggested that

the true aroma threshold ofH 2S was in the lower side of the wide range quoted above. Therefore, we

felt that it was necessary to accurately determine the aroma detection threshold of H 2S in wine.

Using the standard method (Method E 679-04), a best estimate panel threshold of H 2S in a

neutral white wine, using a panel of 28 judges from the AWRI, was determined to be 1.6 sg/L,

with a standard error of 1.3 ig/L. Note that as seen from Figure 1, most panellists had relatively

low thresholds, but there were seven assessors with thresholds above 10 [sg/L. The best estimate

panel threshold (30 judges) for the red wine studied was 1.1 sg/L, with a standard error of 1.3

sg/L. Figure 2 shows that most panellists had similar thresholds, with only two assessors having

an estimated threshold above 10 sg/L. A very low level of 14 2S (0.5 sg/L) was measured in the

base white wine before spiking, and in the base red wine, the H 2S level was below the limit of

quantification for the analytical method (i.e. < 0.2 g/L).

Overall, the results show that for the red and the white wine tested, the detection threshold values

were similar, at 1.1 and 1.6 g/L, respectively. Given the standard error of the measurements, there

is no evidence that the thresholds for white and red wine were significantly different. The most

common descriptors used by the judges were 'egg 'rotten egg' and 'vegetal'.


0 5 10 15 20 25 Individual BET values) pg/L)

Figure 1. Distribution of best estimate thresholds (BET) for 1-1 2 S in white wine (n=28).

C

U

0 5 10 15 20 25 Individual BET values (pg/L)

Figure 2. Distribution of best estimate thresholds (BET) for 1-1 2 S in red wine (n=30).

Interestingly, an initial study using a different base white wine gave inconclusive results. It was

found that the base wine contained 5.1 ug/L of H 2S but it did not smell 'off' or faulty. This gives

weight to the notion that low levels of H 2S add complexity to wine but it is also dependent on

the wine. This may also help to explain why some of the aroma thresholds previously reported

were quite high, as they were determined many years before the analysis of H 2S became available.

However, it is also worth noting that a number of panellists could detect the difference of H2S

added, even to this base wine, as low as 1 tg/L which further highlights how individual sensitivity

to the compound varies.


References Method E 679-04, Standard practice for determination of odour and taste thresholds by a forced-choice ascendingconcentration

series method of limits, ASTM International, PA, USA, 2004.

Mestres, M., Busro, 0., Guasch, J . (2000) Analysis of organic sulfur compounds in wine aroma. J . Chromatogr. A. 881

569-581.

Ugliano, M., Winter, C., Coulter, A., Henschke, P. (2009) AWRI Technical Review 180:17-25.

Wenzel, K., Dittrich, H.H., Seyffardr, H.P., Bohnert,J. (1980) Schwefelruckstände aufTrauben und im Most und ihr Einfluss auf die H 2S-Bildung. Wein.Wissenschaft 35 414-420.

Tracey Siebert, Senior Scientist, tracey.siebert®awri.com.au

Belinda Bramley, Technical Officer

Mark Solomon, Technical Officer


A review of protein instability

When your customers pour a glass of white wine, what do you want them to see? A slightly cloudy

wine, or perhaps one with a sediment that swirls around inside the bottle as the bottle is poured? Of

course not: white wine is expected to be brilliantly clear. Protein haze is not part of the package!

Why does protein haze occur?

Grape proteins exist naturally as globular entities freely soluble in wine, together with a lot of

other wine compounds. The grape proteins that eventually cause haze are tightly coiled and have

between six and eight disulphide bridges holding them together.

The first step is to uncoil these, or denature them. This step is accelerated by heating but also occurs

more slowly at cellar temperatures. The denatured proteins then aggregate and form haze particles.

The larger these particles, the more light they scatter and the hazier the wine appears. Apart from

protein, other wine components are also involved and either help in denaturation or accentuate

protein aggregation, likely through cross linking the denatured proteins (Pocock et al. 2007b).

Where do these proteins come from?

The proteins that cause haze come from the grape and are pathogenesis-related proteins or PR

proteins. All varieties of grapes contain these proteins. The genes that code for these proteins are

switched on at véraison and the proteins are expressed and accumulate during ripening (Waters

et al. 1996; Robinson et al. 1997; Tattersall et al. 1997).

If you look at the total proteins in berries you can detect many different proteins as well as the PR

proteins (Tattersall et al. 1997). Crushing berries for winemaking to make juice is like a selective

extraction procedure for these proteins. All the berry components are quickly exposed to the

acidic nature of the vacuolar contents and the proteases that are naturally present because all the

compartmentalisation of the fruit is lost when you crush. Only those proteins that are resistant to

low pH ofjuice and resistant to proteases will remain - and these are the PR proteins. These same

proteins are also the main proteins in wine and in haze.

It is an interesting paradox that the proteins that are most stable in the short-term are the PR

proteins: they survive crushing and then winemaking. These conditions are not 'protein friendly';

crushing and winemak.ing result in acidic environments that contain proteolytic enzymes. But

the PR proteins are unstable in the long-term because they slowly denature, aggregate together

and form haze.


What grapegrowing and winemaking factors affect the levels of proteins

in wines? Firstly, grape maturity has a significant impact. Protein concentration in juice increases as the fruit

ripens (Murphey et al. 1989; Pocock et al. 2000; Tattersall et al. 2001). Grape variety also has a

significant effect: different varieties have different levels of proteins (Pocock et al. 2000).

Skin contact, as occurs during machine harvesting and transport, also increases the protein

concentration of juice and wine by up to twice the amount (Dubourdieu and Canal-Llaubères

1989; Paetzold et al. 1990; Pocock et al. 1998; Pocock and Waters 1998). This is because the

PR protein levels in grape skins can be quite high relative to the pulp. This means there is great

potential to increase the protein concentration of the juice by extracting the proteins that are in

the skins. And that is why machine harvested fruit has higher protein levels: the protein from the

skin has begun to be extracted before the harvested fruit reaches the press (Pocock et al. 1998;

Pocock and Waters 1998).

Water stress can also impact on protein concentration. Protein concentration is higher in the juice

from fruit from non-irrigated vines than that from irrigated vines. On a per berry basis, however,

there is no difference in the amount of protein from juice from irrigated compared to non-irrigated

vines. PR proteins in some other plants and other grape vine tissues are expressed as a response to

stress. In the case of berries from grapevines, the water stress that was imposed on the vines did

not increase their levels in berries - both the stressed and non-stressed vines contained the same

amount per berry. So, in grape berries, water stress does not increase the expression ofPR proteins.

Why, then, was the protein concentration in juice from fruit from stressed vines higher? Because

the berry sizes are different between the treatments. Fruit from non-irrigated and water stressed

vines is smaller but has the same amount of protein per berry, so the juice from these berries is more

rich in protein than juice from fruit from irrigated vines (Pocock et al. 2000).

Biotic stress, like pathogen infection, can also influence protein levels. Powdery mildew infection

increases the levels of PR proteins whereas Botrytis cinerea infection does not (Marchal et al.

1998; Girbau et al. 2004). In fact, Botrytis infection can reduce the protein concentration. This

reduction in protein levels in the juice from Botrytis-infected grapes appears to be genuine and

not an artefact of poor extraction into juice due to shrivelling or desiccation of the berries. It is

possible that this could be due to degradation of grape PR proteins by B. cinerea. We are actively

researching in this area.

Fermentation can also result in a loss of protein (Murphey etal. 1989). Up to 50% ofjuice protein

can be lost during fermentation. Higher fermentation temperature (and perhaps also lower pH)


can increase protein loss. This means that wines generally contain lower levels of protein than the

juices they were vinified from.

What technology is currently used to prevent haze from forming in bottled

wines?

Bentonite fining is the current method used almost universally throughout the wine industry

for the prevention of wine protein haze through removal of proteins before bottling (Blade and

Boulton 1988; Høj et al. 2001; Ferreira et al. 2002).

It's a treatment that works well but it has disadvantages (Waters et al. 2005).

Firstly, bentonite is a clay and it is added as a suspension in water - it is not trivial to prepare the

slurry or to add it to wine, and it needs to be prepared reasonably concentrated as there are limits

to the amount of water that can be added to wine. Whilst its purpose is relatively specific, aroma

compounds can be removed and this might impact on wine quality.

Being a clay, bentonite swells in solution and does not settle compactly. This leads to an occlusion

of wine in the lees and thus a loss of potential wine volume. And, importantly, bentonite cannot

be recycled, hence there are waste disposal issues associated with its use.

At the AWRI, we have two active areas of research: (a) are there viable alternatives to bentonite?

and (b) can we improve bentonite efficiency?

What are some of the alternatives to bentonite fining?

The use of proteolytic enzymes to degrade the PR proteins rather than remove the proteins is a

potential alternative to bentonite that has been investigated for more than 30 years. The problem

with this approach is that the grape proteins that form hazes are robust. That is why they survive

crushing and winemaking. Our pilot work with proteolytic enzymes, however, showed that you

can degrade them if you denature them first with heat (Pocock et al. 2003). What would be even

better would be to find proteases that worked on PR proteins at winemaking temperatures.

A promising and more recent bentonite alternative is the use of zirconium oxide as an adsorbent.

A pilot study was carried out by Spanish researchers on 25 L of a white wine (Salazar et al. 2006).

They used a column packed with this adsorbent. The wine was protein stable after passing through

the column and the treatment did not have a significant effect on the wine's aroma and taste or on

compositional changes, other than protein loss compared to bentonite fining.


This adsorbent can be regenerated, which is a distinct advantage over bentonite. The disadvantage

of using the adsorbent in a column was that the contact time for it to work is relatively long. This

means that flow rates through the column are slow. However, it shows real promise as a bentonitc

alternative and we are actively looking at other ways to use this adsorbent.

How can bentonite efficiency be improved?

The amount of bentonite required to prevent protein haze differs from wine to wine. Therefore,

to optimise bentonite use, addition rates need to be individually estimated through laboratory

fining trials in combination with protein stability tests. If the test used is too pessimistic then the

amount of bentonite added to wine might be more than is needed.

We have looked at some of the more commonly used tests in Australia, the Bentotest - a reagent

based assay, and two heat tests (Pocock and Waters 2006; Pocock et al. 2007a). Bentotest generally

recommended much higher doses than the two heat based tests. The rates recommended by the

two-hour test were either the same or lower than the six-hour test. But which one gave the right

dose?

We fined the wines with the levels recommended by the three tests and then stored them, either

under best practice conditions (around 17°C) or worst case transport conditions - fluctuating

between 20 and 35°C daily for a week. All the wines were bright under these conditions. This tells

us the two-hour test, which gave us the lowest rates, is adequate - at least for the wines studied

here.

More recently we have extended this work with two reagent based kits: Prostab and Proteotest.

These kits give similar results to that of the two-hour heat test and also look like they could be

promising tools for wine producers (Pocock et al. 2008).

These studies have demonstrated that some of the current predictive assays used by wine producers

could be biased towards overfining and it is also likely that technical errors performing both the

heating and the haze measurement steps add to their inaccuracy. This could lead to fining with

more bentonite than is needed under most conditions encountered commercially by bottled wines

during transport and storage. Clearly, further trials with more wines and with storage under a wider

range of conditions would be necessary to confirm these results.

The performance of the tests in this study was assessed under storage conditions that may not

apply to all wine producers and resellers. We recommend that wineries do not change their current

predictive assay techniques until they have rigorously assessed the commercial outcomes of such


a change, preferably through conducting long-term storage trials under conditions relevant to

their business.

Another strategy to improve bentonite efficiency relates to the way bentonite is added and then

removed. Rather than adding bentonite in a batch process - allowing the tank to settle and then

racking off the lees - an alternative approach is to add it inline, let adsorption of proteins occur in

the pipe work and then remove the bentonite along with the adsorbed proteins by centrifugation.

This process is being used commercially and data from robust pilot studies are available to support

its implementation (Muhlack et al. 2007; Nordestgaard et al. 2007).

Summary

Grape PR proteins are the main proteins that persist through white winemaking and remain in

the wine. The levels of these PR proteins in wines depend on grape variety, fungal infection, water

stress and skin contact during winemaking. It is thought that their denaturation and subsequent

aggregation leads to the formation of hazes and precipitates. The formation of this protein haze

involves more than just protein and its overall visual impact is also dependent on wine components

other than protein.

Bentonite fining is still the only commercially acceptable practical solution to avoid protein haze.

The efficiency of this process can be increased by using appropriate test procedures to estimate the

dose required and using inline dosing and centrifugation to add and remove the bentonite rather

than the more time consuming process of batch addition and gravity settling.

Liz 'Waters, Research Manager- Biochemistry, [email protected]

Matteo Marangon, Post Doctoral Research Fellow

Steve Van Sluyter, Post Doctoral Research Fellow

Bibliography Blade, W.H, Boulton, R. (1988) Adsorption of protein by bentonite in a model wine solution. Amer. J. Enol. Vitic.

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Dubourdieu, D., Canal-Llaubères, R.M. (1989) Influence ofsome colloids (polysaccharides and proteins) on the clarification and stabilization of wines. Proceedings of the Seventh Australian Wine Industry Technical Conference, Adelaide, SA, (Winetitles, Adelaide, SA): pp 180-185.

Ferreira, RB., Piçarra-Pereira, M.A., Monteiro, S., Loureiro, V.B., Teixeira, A.R. (2002) The wine proteins. Trends Food Sci. Tech. 12:230-239.

Girbau, T., Stumrner, B.E., Pocock, K.F., Baldock, G.A., Scott, P.S., Waters. E.J. (2004) The effect of Uncinuta necator (powdery mildew) and Bat s3tio cinerea infection of grapes on the levels of haze-forming pathogenesis-related proteins in grape juice and wine. Aust.J. Grape Wine Res. 10: 125-133.

Høj , P.B., Tattersall, D.B., Adams, K., Pocock, K.F., Hayasaka, Y., van Heeswijck, R., Waters, E.J. (2001) The 'haze proteins' of wine-a summary of properties, factors affecting their accumulation in grapes, and the amount ofbentonite required for their removal from wine. Amer. J. Enol. Vitic. 51 147-154.


Marchal, R., Berth icr, L., Legendre, L., Marchal-Delahaut, P.,Jeandet, P., Maujean, A. (1998) Effects of Boytis cinerea infection

on the must protein electrophoretic characteristics. J . Agric. Food Chem. 46: 4945-4949.

Muhlack, R.A., Waters, E.J., Lim, A., O'Neill, BK., Colby, C.B. (2007) An alternative method for purification of a major thaumatin.like grape protein (VVTLI) responsible for haze formation in white wine. Asia-Pac. J . Chem. Engin. 2:

70-74.

Murphey,J.M., Spayd, SE., Powers,J.R. (1989) Effect of grape maturation on soluble protein characteristics ofGewurztraminer

and White Riesling juice and wine. Amer. J . Enol. Vitic. 40: 199-207.

Nordestgaard, S., Chuan, V.P., O'Neill, B., Waters, E., Deans, L., Policki, P., Colby, C. (2007) In-line dosing ofwhite wine for bentonite fining with centrifugal clarification. Amer. J. Enol. Vitic. 58: 283-285.

Paetzold, M., Dolan, L., Dubourdieu, D. (1990) Fractionnement et caractérisation des glycoprotéinrs dans irs moOts de raisins

blancs. J. mt. Sci. Vigne Vin 24: 13-28.

Pocock, K.F., Hayasaka, V., Peng, Z., Williams, P.J., Waters, E.J. (1998) The effect of mechanical harvesting and long-distance

transport on the concentration ofhazr . forming proteins in grape Juice. Aust. J . Grape Wine Res. 4: 23-29.

Pocock, K.F., Waters, E.J. (1998) The effect of mechanical harvesting and transport of grapes, and juice oxidation, on the

protein stability of wines. Aust. J . Grape Wine Res. 4: 136-139.

Pocock, K.F., Hayasaka, V., McCarthy, MG., Waters, E.J. (2000) Thaumatin-like proteins and chitinases, the haze-forming proteins of wine, accumulate during ripening of grape ( Vitis vinjftra) berries and drought stress does not affect the

final levels per berry at maturity. J . Agric. Food Chem. 48: 1637-1643.

Pocock, K.F., Hoj, PB., Adams, KS., Kwiatkowski, Mj., Waters, E.J. (2003) Combined heat and proteolytic enzyme treatment of white wines reduces haze forming protein content without detrimental effect. Aust. J . Grape Wine Res. 9: 56-63.

Pocock, K.F., Waters, E.J. (2006) Protein haze in bottled white wines : how well do stability tests and bentoniee fining trials predict haze formation during storage and transport? Aust.J. Grape Wine Res. 12:212-220.

Pocock, K., Waters, E.J., Van Sluyter, S., Macintyre, Oj., Schmidt, S., Herderich, M., Pretorius, I. (2007a) How well does your lab test predict protein stability during storage and transport? Aust. N.Z. Wine Ind. J. 22: 21-23.

Pocock, K.F., Alexander, G.M., Hayasaka, Y., Jones, P.R., Waters, E.J. (2007b) Sulfate - a candidate for the missing essential

factor that is required for the formation of protein haze in white wine. J . Agric. Food Chem. 55: 1799-1807.

Pocock, K.F., Waters, E.J., Herderich, M.J., Pretorius, I.S. (2008) Protein stability tests and their effectiveness in predicting protein stability during storage and transport. Aust. N.Z. Wine Ind. J . 23: 40-44.

Robinson, 5,1)., Jacobs, AK., Dry, I.B. (1997) A class IV chitinase is highly expressed in grape berries during ripening. Plant Physiol. 114:771-778.

Salazar, EN., Achaerandio, I., Labbe, MA., Guell, C., Lopez, F. (2006) Comparative study ofprorein stabilization in white wine using zirconia and bentonite: Physicochemical and wine sensory analysis. J . Agric. Food Chem. 54: 9955-9958.

Tattersall, D.B., van Heeswijck, R., Høj, P.B. (1997) Identification and characterisation of a fruit-specific, thaumatin-like protein that accumulates at very high levels in conjunction with the onset of sugar accumulation and berry softening in grapes. Plant Physiol. 114: 759-769.

Tattersall, D.B., Pocock, K.F., Hayasaka, V., Adams, K., van Heeswijck, R., Waters, Ej., Hoj, P.B. (2001) Pathogenesis related proteins - their accumulation in grapes during berry growth and their involvement in white wine heat instability. Current knowledge and future perspectives in relation to winrmakingpractices. In: Roubelakis-Angelakis, K.A. (ed) Molecular biology & biotechnology of the grapevine, Kluwer Academic Publishers, Dordrecht, The Netherlands,

pp 183-201.

Waters, E.J., Shirley, N.J., Williams, P.J. (1996) Nuisance proteins of wine are grape pathogenesis-related proteins. J . Agric.

Food Chem. 44:3-5.

Waters, Ej., Alexander, G., Muhlack, R., Pocock, K.F., Colby, C., O'Neill, B.N., Hoj, P.B., Jones, P.R. (2005) Preventing protein haze in bottled wine. Aust. J . Grape Wine Res. 11: 215-225.


Current literature Copies of all articles listed in this section are available for private study

on request from the AWRI. Please use the request form provided in the

centre pages of this issue. Currently a service charge of A$7.00 per request

is applicable, plus a supply charge of lOt per page, plus postage will apply

(inclusive of GST).

In compliance with copyright legislation, abstracts are reproduced here exactly

as originally printed.

Oenology General

183.01

Soares, P.A.M.H., Geraldes, V., Fernandes, C., dos Santos, P.C., de Pinho, M.N. Wine tartaric

stabilization by electrodialysis: prediction of required deionization degree. Am.J. Enol. Vitic.

60(2), 183-188; 2009.

Abstract available online at http://ajevonline.org/content/vol60/issue2/index.dtl

183.02

Jones, L. (ed.) Tokay report. Aust. N.Z. Wine Ind. J . 24(4), 64-77; 2009.

This extensive report on Tokay opens with a discussion of the necessity to adopt a new identity for Tokay

after Australia agreed to relinquish its use of European expressions for fortified wines. The article follows

with reports by some of Australia's leading topaque (Tokay) producers.

© Reproduced with permission from Jones, L. (ed.) Tokay report. Aust. N.Z. Wine Ind. J . 24(4), 64-77; 2009. Copyright 2009 Winctitles Pty Ltd.

183.03

Smith, M. Tasmania welcomes in era of sparkling wine research. Aust. Vitic. 13(5), 88-89;

2009.

A three-year $1.8m research program into Pinot Noir commenced in Tasmania in 2008. The projects

are being co-ordinated and managed by Wine Industry Tasmania and its consortium partners Flextank,

Croplands, Tamar Ridge Estates, The Australian Wine Research Institute, and the Tasmanian Institute of


Agricultural Research (TIAR). The first vineyard component of the Tasmanian sparkling wine research

project began during vintage 2009. That was preceded in late 2008 by a scoping study conducted by

The Australian Wine Research Institute senior research scientist Dr Bob Dambergs and University of

Tasmania PhD candidate and microbiologist Linda Donachie. The study investigated a selection of

commercially available Australian sparkling wines. The wines chosen were submitted for sensory analysis

by a panel of Tasmanian wine industry personnel. The resulting sensory data was then forwarded for

calibration alongside data on the same wines obtained from ultra-violet spectral measurements and

principal component analysis.

© Reproduced with permission from Smith, M. Tasmania welcomes in era of sparkling wine research. Aust. Vitic. 13(5), 88-89; 2009. Copyright 2009 Winetitles Pty Ltd.

183.04 Jones, L. (ed.) National winegrape crush declines but still too much. Aust. Vitic. 13(4),18-33;

2009.

A region-by-region report of vintage 2009.

© Reproduced with permission fromJones, L. (ed.) National winegrape crush declines but still too much. Aust. Vitic. 13(4),18-33; 2009. Copyright 2009 Winetitles Pty Ltd.

183.05 Preston, D. Viticulture and winemaking in contemporary rural change: experience from

southern France and eastern Australia. J . Wine Res. 19(3), 159-173; 2009.

New supply chains incorporating quality production, often by means of organic or biodynamic farming,

more direct sales to consumers and an expansion of agro-tourism have become established in Western

European farming during the past 30 years. This paper examines evidence for such changes with respect

to recent changes in winemaking in the middle Hérault Valley in southern France and eastern Australia.

The changes in winemaking in both countries conform closely to those described in the literature on

alternative food networks in Europe with an emphasis on the production of locality-specific, quality

wines, often using environmentally-sensitive cultivation practices.

© Reprinted with permission from Preston, D. Viticulture and winemaking in contemporary rural change: experience from southern France and eastern Australia. J. Wine Res. 19(3), 159-173; 2009. Copyright 2009 Routledge.

183.06 Bizaj, E., Mavri, J . , Cus, F. , Raspor, A. Removal of ochratoxin A in Saccharomyces cerevisiae

liquid cultures. S. Mr. J . Enol. Vitic. 30(2), 151-155; 2009.

The capacity for removal of ochratoxin A (OTA) during alcoholic fermentation was evaluated in batch

systems with one commercial strain and one wild strain of Saccharomyces cerevisiae. Batch alcoholic

fermentations were carried out in yeast extract-malt extract broth (YM) medium, with 18.0% glucose

and OTA added to final concentrations of 3.48 and 4.95 ng/mL respectively. The removal capacity of


each yeast strain was examined after completion of fermentation in batch culture and after extended

contact with yeast biomass. The removal capacity of the yeast strains was also examined in stationary

phase cultures. Stationary phase yeasts were studied with biomass harvested from the stationary phase

of anaerobic fermentation, by incubation in phosphate buffer, with the addition of 5.00 ng/mL of OTA.

Removal studies with stationary phase cells were performed with viable and non-viable cells inactivated

with Na-azide. The study showed that in growing phase cultures, OTA removal was significant only after

extended contact with yeast biomass; up to 29.7% and 25.4% for wild yeast ZIM 1927 and commercial

yeast Lalvin EC- l 118 respectively, but not during alcoholic fermentation. In stationary phase cultures,

viable and non-viable cells were not significantly different in OTA removal from the medium. This

demonstrated that OTA was not metabolised, but possibly adsorbed by the yeast cells. The presence of

OTA in synthetic media influenced yeast metabolism, causing the production of higher volatile acidity

by 0.08 and 0.13 g/L for Lalvin EC-1 118 and ZIM 1927 respectively, and lower concentrations of

reducing sugar, by 0.32 gIL, but only for ZIM 1927.

© Reprinted with permission from Bizsj, E., Mavri,J., tus, F., Raspor, A. Removal of ochratoxin Ain Saccharomyces cerevi.ciae liquid cultures. S. Afr. J . Enol. Vitic. 30(2), 151-155; 2009. Copyright 2009 South African Society for Enology and Viticulture.

183.07

Moularadellis, J. 2009 post-vintage bulk wine review. Aust. N.Z. Grapegrower Winemaker

547,101-105;2009.

This article presents an analysis of the 2009 vintage and the resultant likely outcomes for the bulk wine

market. The 2009 vintage and its associated outcomes in the bulk wine market can be summarised as

follows:

• a good-sized vintage of 1.706 million tonnes, constrained slightly in volume, but not quality, by a

two-week heatwave spanning the end ofJanuary and beginning of February

• crush down, inventory up: Shiraz, Cabernet Sauvignon, Merlot and Chardonnay bulk inventories

are all moving up as wineries reduce their bulk inventory holdings in light of uncertainties in the

market

• bulk wine inventories have a disproportionate volume of higher cost, cooler climate wines

imports into Australia are growing rapidly, and now represent nearly 15% of total Australian

domestic wine sales by volume

• bulk wine shipments are increasing rapidly due to major companies choosing to bottle their brands

nearer to export markets, in particular in the UK

• water availability remains critically low, but good winegrape crops can still be grown despite high

water scarcity

• we are somewhere near the bottom of the wine industry cycle, with no obvious source of stimulus

for an upturn evident at this time.

© Reprinted with permission from Moularadellis, J. 2009 post-vintage bulk wine review. Aust. N.Z. Grapegrower Winemaker 547,101-105; 2009. Copyright 2009 Winetirles Pty Ltd.


183.08 Michalewicz, M. Planning and scheduling optimisation in tank farm operations. Aust. N.Z.

Grapegrower Winemaker 547,89-91; 2009.

Substantial savings in spillage, labour and electricity use, throughput and tank utilisation can be achieved

through planning and scheduling optimisation in tank farms. It's time to dump the whiteboard 'planner'

for a new software-driven solution.

© Reprinted with permission from Michalewicz, M. Planning and scheduling optimisation in tank farm operations. Aust. N.Z. Grapegrower Winemaker 547, 89-91; 2009. Copyright 2009 Winetitles Pty Ltd.

183.09 Howe, P. The brain as a sensory tool. Vineyard Winery Manage. September-October, 78-84;

2009.

This article explores how the brain helps analytical tasters go beyond the standard sensory clues.

© Reproduced with permission from Howe, P. The brain as a sensory tool. Vineyard Winery Manage. September-October, 78-84; 2009. Copyright 2009 Vineyard and Winery Services, Inc.

183.10 Kramer, M. Finally looking up down under. Wine Spectator 30 September, 34-34; 2009.

Abstract not available for reproduction.

183.11 Bulleid, N. The good oil on eucalyptus. WBM August, 26-27; 2009.

This article presents some anedoctal evidence and cites research from the AWRI and NWGIC on how

the proximity of eucalyptus trees to vineyards may impact a wine's characters.

© Reproduced with permission from Bulleid, N. The good oil on eucalyptus. WBM August, 26-27; 2009. Copyright 2009 Free Run Press Pty Ltd.

183.12 Pender, D. Clear collaboration. WBM June, 70-71; 2009.

This article discusses how collaboration played an important role in Australia's wine industry's growth

in the past years and looks how collaboration is vital for future success.

© Reproduced with permission from Fender, D. Clear collaboration. WBM June, 70-71; 2009. Copyright 2009 Free Run Press Pty Ltd.


Juice and wine handling 183.13

Day, R. Lagrein - an Italian enigma, relaxed in a new Aussie home. Aust. N.Z. Wine Ind. J. 24(3),13-14; 2009.

In this article, the author provides some historical background of Lagrein and shares his experiences

with the variety.

© Reproduced with permission from Day, R. Lagrein - an Italian enigma, relaxed in a new Aussie home. Aust. N.Z. Wine Ind. J. 24(3),13-14; 2009. Copyright 2009 Wineritles Pty Ltd.

183.14

Masson, G. Un panorama mondial des vms roses: diversite de composition et de packaging.

Prog. Agric. Vitic. 126(17), 376-381; 2009.

[French] Abstract not available in English.

A translation ofthe above article is available at a charge of $5 per page.

183.15

Patzl-Fischerleitner, E., Eder, R. Determination of enzymatic activities of commercial enzyme

preparations. Mitt. Klosterneuburg Rebe Wein 59,8-14; 2009.

[German] Abstract not available for reproduction.

A translation ofthe above article is available at a charge of$5 perpage.

183.16

Casey, J. The 'random oxidation' myth. Aust. N.Z. Grapegrower Winemaker 548, 77-8 1; 2009.

This article focuses on acceptance of the random oxidation myth as a phenomenon and only deals

cursorily with the technical details. The evidence for the notion of 'random oxidation' and its attribution

to corks via unproven mechanisms was and is largely wishful thinking. It can be shown that sporadic

post-bottling oxidation is caused by one or more malfunctions in the bottling operations, and that the

physical and chemical properties of corks play no part at all in the problem.

© Reprinted with permission from Casey, J. The random oxidation' myth. Aust. N.Z. Grapegrower Winemaker 548, 77-81; 2009. Copyright 2009 Winetitles Pty Ltd.


183.17

Rieger, T. High-brix winemaking. Vineyard Winery Manage. September-October, 66-70;

2009.

The practice of harvesting grapes at higher Brix levels has created challenges for both grapegrowers and

winemakers, from microbial activity to problems with fermentation control and stability. Methods for

managing such issues were discussed at the day-long 'High-Brix Winemaking Symposium', held as part

of the American Society for Enology and Viticulture's annual meeting.

Alcohol levels in wines globally have increased in the past 20 years by 1% to 2.5%. Higher-Brix grapes

and higher-alcohol wines can create issues with microbial activity, fermentation control, pH and acid

levels, wine aging and stability. Grape berries naturally concentrate sugar to a maximum of 22 to 25

degrees Brix, after which higher Brix can only occur from dehydration. It can be difficult to achieve

target alcohol levels by adding water to dilute high-Brix must.

© Reprinted with permission from Rieger, T. High.brix winemaking. Vineyard Winery Manage. September-October.

66-70; 2009. Copyright 2009 Vineyard and Winery Services, Inc.

Microbiology 183.18

Erasmus, DJ., van Vuuren, H.J.J. Genetic basis for osmosensitivity and genetic instability of

the wine yeast Saccbaromyces cerevisiae VIN7. Am. J . Enol. Vitic. 60(2), 145-154; 2009.

Abstract available online at http://ajevonline.orglcontent/vol60/issue2/index.dtl

183.19

Boido, E., Medina, K., Farina, L., Carrau, F., Versini, G., Dellacassa, E. The effect of bacterial

strain and aging on the secondary volatile metabolites produced during malolactic fermentation

of Tannat red wine. J. Agric. Food Chem. 57,6271-6278; 2009.

During malolactic fermentation (MLF), lactic acid bacteria influence aroma and flavor of wines by

the production of volatile metabolites and the modification of aroma compounds derived from grapes

and yeasts. In an effort to isolate these bacteria properties as advantages for winemaking, this study

aimed to assess the relative contribution of two aspects: the effects of lactic acid bacteria activity on the

volatiles compounds in Tannat wines and the consequences of aging in bottle on aroma compounds

produced during MLE To our knowledge, this is the first report related to the effect of wine aging in

bottle on the aroma chemical compounds produced by MLF. Solid phase extraction complemented

with chromatographic techniques was used to study the wine aroma compounds. A sensory evaluation

of the wines was also performed through descriptive methods. We demonstrated modifications in the

concentration of acetates, ethyl esters, and other secondary metabolites during MLF. Major sensorial

differences between wines that had undergone MLF were also noted. In addition, some modifications

detected in the composition of Tannat wines as a consequence of the aging in bottle contributed to the


change in differences between wines with and without MLF and furthermore between strains. These

changes probably influence its fruity character.

© Reprinted with permission from Boido, E., Medina, K., Farina, L., Carrau, F., Versini, G., Dellacassa, E. The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine. J . Agric. Food Chem. 57,6271-6278; 2009. Copyright 2009 American Chemical Society.

183.20

Rieger, T. Yeast trends and developments. Vineyard Winery Manage. September—October, 59-65;2009.

This article discusses how new yeasts and genome sequencing can offer fermentation options. The key

points of the article are:

• Genome sequencing of yeasts can help identify and develop new beneficial yeast strains.

• Although genetically modified (GMO) yeasts are now an option, winemakers currently seem to

have little interest in these products.

• A new yeast became available in 2009 that prevents hydrogen sulfide production during

fermentation.

• Future yeast products may include blends of yeast strains to enhance fermentations and wine

character.

© Reproduced with permission from Rieger, T. Yeast trends and developments. Vineyard Winery Manage. September-October, 59-65; 2009. Copyright 2009 Vineyard and Winery Services, Inc.

183.21 Winterhalter, P. Application of countercurrent chromatography for wine research and wine

analysis. Am. J. Enol. Vitic. 60(2), 123-129; 2009.

Abstract available online at http://ajevonline.org/content/vol60/issue2/index.dd

Analysis and composition 183.22 Gerbaux, V., Briffox, C., Dumont, A., Krieger, S. Influence of inoculation with malolactic

bacteria on volatile phenols in wines. Am. J . Enol. Vitic. 60(2), 233-235; 2009.

Abstract available online at http://ajevonline.org/contcnt/vol60/issue2/index.dtl

183.23 Blackman, J., Saliba, A. Sensory characterization of Hunter Valley Semillon using descriptive analysis. Flavour Fragr.J. 24,238-244; 2009.

Abstract not available for reproduction


183.24

Gonçalves, F.J., Jordão, A.M. Influence of different commercial fining agents on

proanthocyanidin fraction and antioxidant activity ofa red wine from Baga grapes. J . mt. Sci.

Vigne Yin 43(2),111-120; 2009.


183.25

Ferreira, V., Juan, F.S., Escudero, A., Culleré, L., Fernández-Zurbano, P., Saenz-Navajas,

M.P., Cacho, J . Modeling quality of premium Spanish red wines from gas chromatography-

olfactometry data. J . Agric. Food Chem. 57,7490-7498; 2009.

The aroma compositions of 25 premium Spanish red wines have been screened by quantitative gas

chromatography-olfactometry and have been related to the quality scores of the wines. The study has

shown that up to 65 odorants can be present in the aroma profiles of those wines, 32 of which have

been detected in less than half of the samples. One new odorant is reported for the first time in wine

[(Z)-2-nonenal], and only 11 odorants, most of them weak and infrequent, remain unknown. Quality

was not positively correlated with any single compound or with any olfactometric vector built by the

summation of odorants with similar odors. However, an olfactometric vector built by the summation of

the olfactometric scores of defective odorants, such as 2-methoxy-3,5-dimethylpyrazine, 4-ethylphenol,

3-ethylphenol, 2,4,6-trichloroanisole, and o-cresol was significant and negatively related to quality.

Quality could be satisfactorily explained by a simple partial least-squares model (79% explained

variance in cross-validation) with just three X-variables: the aforementioned defective vector, a second

vector grouping 9 other compounds with negative aroma nuances, and the fruity vector, grouping 15

compounds with fruit-sweet descriptors. This result shows that the quality of these red wines is primarily

related to the presence of defective or negative odorants, and secondarily to the presence of a relatively

large number of fruit-sweet odorants. Remarkably, only in a few low-quality samples could defective

aroma nuances be detected, which suggests that defective and negative odorants exert a strong aroma

suppression effect on fruity aroma.

© Reprinted with permission from Ferreira, V., Juan, ES., Escudero, A., Culler, L., Fernández-Zurbano, P., Saenz-

Navajas, MR., Cacho,J. Modeling quality of premium Spanish red wines from gas chromatography-olfactometry data.

J. Agric. Food Chem. 57,7490-7498; 2009. Copyright 2009 American Chemical Society.

183.26

Ebeler, S.E., Thorngatc,J.H. Wine chemistry and flavor: looking into the crystal glass. J. Agric.

Food Chem. 57,8098-8108; 2009.

Over the past century, advances in analytical chemistry have played a significant role in understanding

wine chemistry and flavor. Whereas the focus in the 19th and early 20th centuries was on determining

major components (ethanol, organic acids, sugars) and detecting fraud, more recently the emphasis

has been on quantifying trace compounds including those that may be related to varietal flavors. In

addition, over the past 15 years, applications of combined analytical and sensory techniques (e.g., gas


chromatography-olfactometry) have improved the ability to relate chemical composition to sensory

properties, whether identifying impact compounds or elucidating matrix effects. Many challenges remain,

however. This paper discusses some of the recent research aimed at understanding how viticultural and

enological practices influence grape and wine volatiles. In addition, the challenges in linking composition

to sensory properties will also be reviewed. Finally, future advances in linking grape, yeast, and human

genomics to wine chemistry and flavor will be briefly discussed.

© Reprinted with permission from Ebcler, SE., Thorngate, J.H. Wine chemistry and flavor: looking into the crystal

glass.J. Agric. Food Chem. 57,8098-8108; 2009. Copyright 2009 American Chemical Society.

183.27 Bailly, S.,Jerkovic, V., Meuréc, A., Timmermans, A., Cohn, S. Fate ofkcy odorants in Sauternes

wines through aging. J . Agric. Food Chem. 57,8557-8563; 2009.

Recent work has revealed the importance ofpolyfunctionai thiols in young Sauternes wines, but very little

is yet known about the fate of such compounds during aging in the bottle. In this study, two Sauternes

wines were investigated by gas chromatography-olfactometry (GC-0) aroma extract dilution analysis

(AEDA), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-pulsed flame

photometric detector (GC-PFPD) after XAD 2 and thiol-specific extractions. Most polyfunctional

thiols (3-sulfanylpropyl acetate, 2-sulfanylcthyl acetate, 3-methyl-3-sulfanylbutanal, etc.) proved to

be completely degraded after 2 years of bottle aging in a cellar. Only 3-sulfanylhexan-l-ol was still

found in aged samples at concentrations above its threshold value. Most other key odorants found

in the young noble rot wine were still detected 5-6 years after harvest: varietal aroma (R-terpineol),

sotolon, fermentation alcohols (3-methylbutan- 1 -ol and 2-phenylethanol) and esters (ethyl butyrate,

isobutyrate, hexanoate, and isovalerate), and oak maturation-related compounds (guaiacol, vanillin,

eugenol, -damascenone, trans-non-2-enal, -methyl-y-octalactone y-nonalactone, and furaneol), as

well as three newly identified aromas exhibiting interesting cake, honey-like, and dried apricot odors:

homofuraneol, theaspirane, and y-decalactone. Interestingly, abhexon, never mentioned in sweet wines

before, was found to be synthesized during bottle aging. An optimized extraction method allowed us to

quantify this honey/spicy compound at levels close to its threshold value (up to 7 tgIL after 5-6 years),

thus suggesting a key role of this strong odorant in old Sauternes wines.

© Reprinted with permission from Bailly, S.,Jerkovic, V., Meurée, A., Timmermans, A., Cohn, S. Fate of key odorants

in Sauternes wines through aging.J. Agric. Food Chem. 57, 8557-8563; 2009. Copyright 2009 American Chemical

Society.

183.28

Prat, C., Trias, R., Culleré, L., Escudero, A., Anticó, E., Banñeras, L. Off-odor compounds

produced in cork by isolated bacteria and fungi: a gas chromatography-mass spectrometry and

gas chromatography-olfactometry study. J . Agric. Food Chem. 57,7473-7479; 2009.

The risk of development of specific olfactory profiles in cork was evaluated after inoculation of cork

granules and agglomerated and natural cork stoppers with isolated bacteria and fungi. The highest


incidence of off-odor development was found in assays when fungi were inoculated. Cork granules with

musty-earthy, musty-earthy-TCA, and vegetative deviations were inspected by gas chromatography-

olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Sixteen odor zones

were clearly recognized in the GC-O analyses. Among these, octanal, 2-methoxy-3, 5-dimethylpyrazine

(MDMP), Z-2-nonenal, 2-methylisoborneol, 2,4,6-trichioroanisole (TCA), geosmin, and guaiacol

were the most significant odorants and helped in the discrimination of sensory deviations. Only

TCA and guaiacol were detected above their respective detection limits by HSSPME- GC-MS. The

fungi Cryptococcus sp. isolate F020, Rhodotorula sp. isolate F025, Penicillium glabrum isolate FOOl, and Pennicjlljum variabile F003A and the bacterium Pseudomonasjessenii isolate Al were found to

produce TCA to a greater extent. Additionally, 13 of 38 isolated microorganisms (2 bacteria and 11

fungi) proved able to produce unpleasant musty-earthy or vegetative odors that were not related to a

significant TCA accumulation.

© Reprinted with permission from Prat, C., Trias, R., Culleri, L., Escudero, A., Anticó, E., Banñcras, L. Off-odor compounds produced in cork by isolated bacteria and fungi: a gas chromatography—mass spectrometry and gas chromatography-olfactometry study. J . Agric. Food Chem. 57, 7473-7479; 2009. Copyright 2009 American Chemical Society.

183.29

Gonzalez-Ramos, D., Quirós, M., Gonzalez, R. Three different targets for the genetic modification of wine yeast strains resulting in improved effectiveness of bentonite fining. J. Agric. Food Chem. 57,8373-8378; 2009.

Bentonite fining is used in the clarification of white wines to prevent protein haze. This treatment results

in the loss of a significant portion of the wine itself, as well as aroma compounds important for the

quality of white wines. Among other interesting effects on wine quality, yeast cell wall mannoproteins

have been shown to stabilize wine against protein haze. A previous work showed that wine yeast strains

engineered by deletion of KNR4 release increased amounts of mannoproteins and produce wines

showing attenuated responses in protein haze tests. This paper describes the technological properties

of several new recombinant wine yeast strains, deleted for genes involved in cell-wall biogenesis, as well

as the regulatory gene KNR4. Stabilization of wines produced by three of the six recombinant strains

analyzed required 20-40% less bentonite than those made with their nonrecombinant counterparts.

The availability of multiple targets for genetically improving yeast mannoprotein release, as shown in

this work, is relevant not only for genetic engineering of wine yeast but especially for the feasibility

of genetically improving this character by classical methods of strain development such as random

mutagenesis or sexual hybridization.

© Reprinted with permission from Gonzalez-Ramos, D., Qrós, M., Gonzalez, R. Three different targets for the genetic modification of wine yeast strains resulting in improved effectiveness ofbentonite fining.J. Agric. Food Chem. 57,8373-8378; 2009. Copyright 2009 American Chemical Society.


183.30 Merola, E.T., Carherman, A.D., YehI, J.B., Strein, T.G. Determination of total antioxidant

capacity of commercial beverage samples by capillary electrophoresis via inline reaction with

2,6-dichlorophenolindophenol. J . Agric. Food Chem. 57,6518-6523; 2009.

This paper demonstrates proof-of-concept for the use of electrophoretically mediated microanalysis

(EMMA) as a new approach to the determination of total antioxidant capacity (TAG). EMMA is a

low volume, high-efficiency capillary electrophoretic technique that has to date been under-utilized for

small molecule reactions. Here, nanoliter volumes of 2,6-dichlorophenolindophenol (DCIP) reagent

solution are mixed with an antioxidant-containing sample within the confines of a narrow-bore capillary

tube. The mixing is accomplished by exploiting differential migration rates of the reagents when a voltage

field is applied across the length of the capillary tube. The ensuing electron transfer reaction between

DCIP and the antioxidant(s) is then used as a quantitative measure of the TAC of the sample. Linear

calibration using either redox form of DCIP is accomplished with standard solutions of ascorbic acid.

Several commercial beverage samples are analyzed, and the TAG values obtained with the reported

methodology are compared to results obtained with the widely used ferric reducing antioxidant power

(FRAP) spectroscopic method. For the analysis of real samples of unknown ionic strength, the method

of standard additions is shown to be superior to the use of external calibration. This easily automated

EMMA method may represent a useful new approach to TAG determination.

© Reprinted with permission from Merola, E.T., Catherman, A.D., Yehi, J.B., Strein, T.G. Determination of totsl antioxidant capacity of commercial beverage samples by capillary electrophoresis via inline reaction with 2.6-dichlorophenolindophenol.J. Agric. Food Chem. 57, 6518-6523; 2009. Copyright 2009 American Chemical Society.

183.31 Rodriguez-Bencomo,J.J., Ortega-Heras, M., Pérez-Magarino, S., González-Huerta, C. Volatile

compounds of red wines macerated with Spanish, American, and French oak chips. J . Agric.

Food Chem. 57,6383-6391; 2009.

The volatile composition of a red wine aged for 2 months with three different Spanish oak chips

(Quercuspyrenaica and Quercuspetraea) from different regions of Castilla y Leon was compared with

that of wines aged with American and French chips. In general, the extraction kinetics showed that

the maximum concentration of the volatile compounds extracted from wood can be reached in only 1

month. In the final wines, the levels offuranic aldehydes and eugenol were higher in the wines macerated

with Spanish chips, whereas cis-whiskey-lactone, vanillin, and methyl vanillate showed higher levels

in wines treated with American chips. Among the wines treated with the different Spanish chips, the

differences observed in the volatile composition were more related to the geographical origin of the

forest than to the botanical species. In general, the wines macerated with Spanish chips showed levels

of oak-related volatile compounds that were more similar to those macerated with French chips than to

those macerated with American chips.

© Reprinted with permission from Rodriguez-Bencomo,Jj., Ortega-Heras, M., Pirez-Magarino, S., González-Huerta, C. Volatile compounds of red wines macerated with Spanish, American, and French oak chips.J. Agric. Food Chem. 57,6383-6391; 2009. Copyright 2009 American Chemical Society.


183.32 Ryona, I., Pan, B.S., Sacks, G.L. Rapid measurement of 3-alkyl-2-methoxypyrazine content of

winegrapes to predict levels in resultant wines. J . Agric. Food Chem. 57,8250-8257; 2009.

We describe an optimized protocol for analysis of the herbaceous smelling 3-alkyl-2-methoxypyrazines

(MPs) in whole berries that predicts MPs in resultant red wines. Berries are homogenized by beadmilling

with a deuterated standard prior to headspace solid phase microextraction (HS-SPME) and quantification

by two-dimensional gas chromatography time-of-flight-mass-spectrometry (GC x GC-TOF-MS). In the

case of 3-isopropyl-2-methoxypyrazine (IPMP), GC x GC-TOF-MS successfully resolved interferences

that coeluted with the analyte in the first dimension. HS-SPME parameters (pH, queue time, incubation

time, extraction time, extraction temperature) were optimized by a statistical experimental design. Good

method accuracy was observed (consistent ratio of unlabeled analyte to labeled standard) at 10 mm

extraction times when 80°C extraction temperatures were employed, although increasing sensitivity was

observed for longer extraction times (up to 140 mm). Standard addition of 3-isobutyl-2-methoxypyrazine

(IBMP) and IPMP into preveraison and harvest ripe berry matrices showed good linearity (r 2 >0.99 in

all cases), with limits of detection ranging from 0.6 to 1.8 pglg. The protocol was validated by comparing

IBMP in 16 lots of Cabernet Franc berries (range = undetectable to 18.4 pg/g) to the resulting wines

(range = undetectable to 14.5 pg/g). Berry and wine MP content were strongly correlated, (r2 0.97, p

<0.0001). Following correction for CO 2 loss, the observed concentration of IBMP in wines was 67 ±

13% of the IBMP concentration observed in berries.

© Reprinted with permission from Ryona. I., Pan B.S., Sacks, G.L. Rapid measurement of 3-alkyl-2-methoxypyrazine content of winegrapes to predict levels in resultant wines. J . Agric. Food Chem. 57, 8250-8257; 2009. Copyright 2009 American Chemical Society.

183.33 Belisario-Sánchez, Y.Y., Taboada-Rodriguez, A., MarIn-Iniesta, F., López-Gómez, A.

Dealcoholized wines by spinning cone column distillation: phenolic compounds and

antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl method. J . Agric. Food

Chem. 57,6770-6778; 2009.

Spinning cone column (SCC) distillation has been shown to be a commercially suitable technique for

dealcoholized wine (DW) manufacturing, but there are not enough studies about its influence on the

DW quality. So, the effect of this technique on the antioxidant activity (% of remaining 1,1-diphenyl-

2-picrylhydrazyl radical) and the phenolic compound composition of red, rose, and white DW, obtained

at pilot plant scale, has been analyzed. Nineteen raw wines (RWs) from different grape varieties and

five different Spanish viticultural regions have been studied before and after dealcoholization. The total

phenolic content, flavonols, tartaric esters, and anthocyanins, was determined by spectrophotometry,

while the content of phenolic compounds such as stilbenes (trans- and cis-resveratrol), flavonols (rutin,

quercetin, and myricetin), flavan-3-ols [(+)-catechin and (-)-epieatechin], anthocyanins (malvidin

3-glucoside), and non-flavonoids (gallic, caffeic, and p-coumaric acids) was determined by high-

performance liquid chromatography (HPLC). The resveratrol contents in red wines were between 1.81


rq

and 34.01 mg/L in RWs and between 2.12 and 39.57 mg/L in DWs, Merlot being the grape producing the

RWs and DWs with higher resveratrol content. In general, the percent of remaining DPPH was similar

or slightly higher (until 5 units of% of remaining DPPH) in DWs versus RWs. This small difference

may be due to removal of SO 2 (that is an antioxidant) from RWs during distillation. DWs and RWs

show similar contents of the studied phenolic compounds, with a tendency, in some cases, to exhibit

increases after dealcoholization, caused by the concentration effect via removal of the ethanol. From

this work, we can deduce that SCC distillation is a dealcoholization technique minimally destructive

with the wine phenolic compounds.

© Reprinted with permission from Belisario-Sbnchez, Y.Y., Taboada-Rodriguez, A., MarIn-Iniesta, F., López-Gómez, A. Dealcoholized wines by spinning cone column distillation: phenolic compounds and antioxidant activity measured by the 1,1-dipheny1-2picryIhydrazy1 method.J. Agric. Food Chem. 57,6770-6778; 2009. Copyright 2009 American Chemical Society.

183.34

Barbosa, C., Falco, V., Mendes-Faia, A., Mendes-Ferreira, A. Nitrogen addition influences

formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains. J. Biosci. Bioeng. 2,99-104; 2009.

Abstract available at http://www.sciencedirect.com/science/journal/ 13891723

183.35

Bob, A. Etude de la migration du 2,4,6-TCA dans les vms tranquilles: application aux bouchons technologiques en liege. Rev. Oenol. October, 44-46; 2009.

[French] Abstract not available.

A translation ofthe above article is available at a charge of$Sperpage.

Marketing and packaging 183.36

Orr, P. So, you think you want to start a wine business? Aust. N.Z. Wine hid. J . 24(4),36-38; 2009.

This article summarises some of the key issues that must be considered in the planning processes for

starting a wine business.

© Reproduced with permission from Orr, P. So, you think you want to start a wine business? Aust. N.Z. Wine Ind.

J. 24(4),36-38; 2009. Copyright 2009 Winetitles Pty Ltd.

C December 2009 Technical Review No. 183 35

L

183.37 Spawton, T. Supermarkets and the future development of the wine market. Aust. N.Z. Wine

Ind. J. 24(4), 42-46; 2009.

This article focuses on the supermarkets and their influence and considers what role the supermarkets

will take in the development of the wine market into the future.

© Reprinted with permission from Spawton T. Supermarkets and the future development of the wine market. Aust. N.Z. Wine Ind. J . 24(4),42-46; 2009. Copyright 2009 Winetitles Pty Ltd.

183.38 Brugiere, F. The market of rosé wines in France, in Europe and in the world. Prog. Agric. Vitic.

126(17), 382-384; 2009.

[French] The approach of the market of rosé wine is not simple. However, French professional

organizations, ONIVINS, then VINIFLHOR, now called France-Agrimer, with the contribution ofOIV,

have established some data to analyze this market: rosé wines represent 8% of the worldwide production

of wines and 9% of the consumption. The consumption of rosé wines is increasing in a lot of countries

with a priority for products of sweet style.

© Reprinted with permission from Brugiere. F. The market of rosé wines in France, in Europe and in the world. Prog. Agric. Vitic. 126(17), 382-384; 2009. Copyright 2009 Ste Le Progrès Agricole et Viticole.

A translation ofthe above article is available at a charge of$5 perpage.

183.39 Goode, J. Oyxgen & wine: research gets specific about oxygen, closures, bottling and aging.

Wines Vines August, 26-32; 2009.

The highlights of this article are:

New technology that enables scientists to measure oxygen in wine has fueled the recent

interest in the wine-0 2 relationship.

• The goal of a new non-profit association is 'the promotion of scientifically based solutions

for oxygen-management challenges in the wine industry

• The level of oxygen in wine can vary widely - even in wines bottled on the same bottling

line.

© Reprinted with permission from Goode, J . Oyxgen & wine: research gets specific about oxygen, closures, bottling and aging. Wines Vines August, 26-32; 2009. Copyright 2009 The Hiaring Company.


183.40 de Mello, L., Pires, R. Message on the bottle: colours and shapes of wine labels. AAWE September(42), 1-15; 2009.

Full article available at http://www.wine-economics.org/workingpapers/

183.41 Rickard, B.J. Introducing wine into grocery stores: economic implications and transitional issues. AAWE October(48), 1-37; 2009.

Full article available at http://www.wine-economics.org/workingpapers/

Wine and health

183.42 Popova, S., Giesbrecht, N., Bekmuradov, D., Patra, J . Hours and days of sale and density of alcohol outlets: impacts on alcohol consumption and damage: a systematic review. Alcohol Alcohol. 44(5), 500-516; 2009.


183.43 Theall, K.P., Scribner, R., Cohen, D., Bluthenthal, R.N., Schonlau, M., Lynch, S., Farley, T.A.

The neighborhood alcohol environment and alcohol-related morbidity. Alcohol Alcohol.

44(5),491-499; 2009.


183.44 Bauniberg, B. How will alcohol sales in the UK be affected if drinkers follow government

guidelines? Alcohol Alcohol. 44(5), 523-528; 2009.


183.45 McOeeny, T., Schweinsburg, B.C., Schweinsburg, A.D., Jacobus, J . , Bava, S., Frank, L.R., Tapert, S.F. Altered white matter integrity in adolescent binge drinkers. Alcohol. Clin. Exp.

Res. 33(7),1278-1285; 2009.



183.46

Ikehara, S., Iso, H., Yamagishi, K., Yamamoto, S., Inoue, M., Tsugane, S. Alcohol consumption,

social support, and risk of stroke and coronary heart disease amongJapanese men: The JPHC

study. Alcohol. Clin. Exp. Res. 33(6),1025-1032; 2009.

Abstract available online at http://www3.interscience.wiley.com/journal/ 122268274/abstract

183.47

Selma, M.V., EspIn, J.C., Tomás-Barberán, F.A. Interaction between phenolics and gut

microbiota: role in human health. J . Agric. Food Chem. 57,6485-6501; 2009.

Dietary phenolic compounds are often transformed before absorption. This transformation modulates

their biological activity. Different studies have been carried out to understand gut microbiota

transformations of particular polyphenol types and identify the responsible microorganisms. Although

there are potentially thousands of different phenolic compounds in the diet, they are typically transformed

to a much smaller number of metabolites. The aim of this review was to discuss the current information

about the microbial degradation metabolites obtained from different phenolics and their formation

pathways, identifying their differences and similarities. The modulation of gut microbial population

by phenolics was also reviewed in order to understand the two-way phenolic-microbiota interaction.

Clostridium and Eubacterium genera, which are phylogenetically associated, are other common elements

involved in the metabolism of many phenolics. The health benefits from phenolic consumption should

be attributed to their bioactive metabolites and also to the modulation of the intestinal bacterial

population.

© Reprinted with permission from Selma, MY., Espin, J. C., Tomás-Barberán, F.A. Interaction between phenolics and gut microbiota: role inhuman health. J . Agric. Food Chem. 57, 6485-6501; 2009. Copyright 2009 American Chemical Society.

183.48

Sun, B., Spranger, I., Yang, J. , Leandro, C., Guo, L., Canário, S., Zhao, Y., Wu, C. Red wine

phenolic complexes and their in vitro antioxidant activity. J. Agric. Food Chem. 57,8623-8627;

2009.

Phenolic complexes are a major group of polyphenols in aged red wine. The objective of this work was

to evaluate the in vitro antioxidant activity of the phenolic complexes. Thus, red wine polyphenols

were fractionated into various fractions including monomers, oligomers, polymers, anthocyanins, and

complexes. The in vitro antioxidant activities of these fractions and other phenolic standards (catechin,

epicatechin, quercetin, and malvidin 3-glucoside) as well as ascorbic acid were verified by DPPH test.

On the other hand, the variation of antioxidant activities during the reaction between epicatechin and

malvidin 3-glucoside mediated by acetaldehyde in a model wine solution was also monitored. The

results showed that both the phenolic complex fraction and newly formed condensation products

between epicatechin and malvidin 3-glucoside maintain antioxidant activities as strong as those of


their compositional phenolics. This work provides, for the first time, direct evidence about the in vitro

antioxidant activities of red wine phenolic complexes.

© Reprinted with permission from Sun, B., Spranger, I., Yang, J., Leandro, C., Guo, L., Canário, S., Zhao, Y., Wu, C.

Red wine phenolic complexes and their in vitro antioxidant activity. J. Agric. Food Chem. 57, 8623-8627; 2009. Copyright 2009 American Chemical Society.

183.49

Maraldi, C., Harris, T.B., Newman, A.B., Kritchevsky, S.B., Pahor, M., Koster, A., Satterfield, S.,

Ayonayon, H.N., Fellin, R., Volpato, S. Moderate alcohol intake and risk offunctional decline:

the health, aging, and body composition study. J . Am. Geriatr. Soc. 57, 1767-1775; 2009.

Abstract available online at http://www3.interscience.wiley.com/journal/122592468/abstract

183.50

Crandall,J.P, Poisky, S., Howard, A.A, Perreault, L., Bray, G.A, Barrett-Connor, E., Brown-

Friday, J., Whittington, T., Foo l S., Ma, Y., Edelstein, S.L. Alcohol consumption and diabetes

risk in the Diabetes Prevention Program. Am.J. Clin. Nutt. 90,595-601; 2009.


183.51

Sun, W., Schooling, G.M., Chan, W.M., Ho, K.S., Lam, T.H., Leung, G.M. Moderate alcohol

use, health status, and mortality in a prospective Chinese elderly cohort. Ann. Epidemiol. 19,

396-403;2009.


183.52

Bazzano, L.A., Gu, D., Reynolds, K., Chen,J., Wu, X., Chen, C.-S., Duan, X., Chen,J., He,J.

Alcohol consumption and risk of coronary heart disease among Chinese men, hit. J . Cardiol.

135,78-85;2009.


183.53

Grittner, U., Gustafsson, N.-K., Bloomfield, K. Changes in alcohol consumption in Denmark

after the tax reduction on spirits. Eur. Addict. Res. 15, 216-223; 2009.

Abstract available online at http://www.karger.com/ear.

183.54

Bloomfield, K., Rossow, I., Norström, T. Changes in alcohol-related harm after alcohol policy

changes in Denmark. Eur. Addict. Res. 15, 224-231; 2009.

Abstract available online at http://www.karger.com/ear.


183.55 Wu, C. Grape products and oral health. J. Nutr. 139,1818S-1823S; 2009.


183.56 Dohadwala, M.M., Vita,J.A. Grapes and cardiovascular disease. J. Nutt. 139, 1788S —1793S;

2009.


183.57 Forester, S.C., Waterhouse, A.L. Metabolites are key to understanding health effects of wine

polyphenolics.J. Nutt. 139, 1824S —1831S; 2009.


183.58 Pezzuto,J.M., Venkatasubramanian, V., Hamad, M., Morris, K.R. Unraveling the relationship

between grapes and health. J. Nutr. 139,1783S —1787S; 2009.


183.59 Kaur, M., Agarwal, C., Agarwal, R. Anticancer and cancer chemopreventive potential ofgrape

seed extract and other grape-based products. J. Nutr. 139, 1806S —1812S; 2009.


183.60 Joseph,J.A., Shukitt-Hale, B., Willis, L.M. Grape juice, berries, and walnuts affect brain aging

and behavior. J. Nutr. 139, 1813S —1817S; 2009.


183.61 Zunino, Sj. Type 2 diabetes and glycemic response to grapes or grape products. J. Nutt. 139,

1794S —1800S; 2009.



183.62 Suzuki, K., Elkind, M.S., Boden-Albala, B., Jin, Z., Berry, G., Tullio, M.R D., Sacco, R.L,

Homma, S. Moderate alcohol consumption is associated with better endothelial function: a

cross sectional study. BMC Cardio. Dis. 9(8), 1-5; 2009.

Background: Moderate alcohol consumption is protective against coronary artery disease. Endothelial

dysfunction contributes to atherosclerosis and the pathogenesis of cardiovascular disease. The effects

of alcohol consumption on endothelial function maybe relevant to these cardiovascular outcomes, but

very few studies have examined the effect of alcohol consumption on endothelial function assessed by

flow-mediated dilation (FMD) of the brachial artery in humans. Methods: In the population-based

Northern Manhattan Study (NOMAS), we performed a cross-sectional analysis oflifetime alcohol intake

and brachial artery FMD during reactive hyperemia using high-resolution B-mode ultrasound images

among 884 stroke-free participants (mean age 66.8 years, women 56.6%, Hispanic 67.4%, black 17.4%,

and white 15.2%). Results: The mean brachial FMD was 5.7% and the median was 5.5%. Compared to

non-drinkers, those who drank > 1 drink/month to 2 drinks/day were more likely to have FMD above

the median FMD (5.5%) (unadjusted OR 1.7,95% Cl 1.2-2.4, p = 0.005). In multivariate analysis, the

relationship between moderate alcohol consumption and FMD remained significant after adjusting for

multiple traditional cardiovascular risk factors, including sex, race-ethnicity, body mass index, diabetes

mellitus, coronary artery disease, Framingham risk score, medication use (adjusted OR 1.8, 95%CI

1.1-3.0, p = 0.03). No beneficial effect on FMD was seen for those who drank more than 2 drinks/

day. Conclusion: In conclusion, consumption of up to 2 alcoholic beverages per day was independently

associated with better FMD compared to no alcohol consumption in this multiethnic population. This

effect on FMD may represent an important mechanism in explaining the protective effect of alcohol

intake on cardiovascular disease.

© Reprintedwith permission from Suzuki, K., Elkind, M.S., Boden-Albala, B.,Jin, Z., Berry, G., Tullio, MAD., Sacco, R.L, Homma, S. Moderate alcohol consumption is associated with better endorhelial function: across sectional study. BMC Cardio. Dis. 9(8), 1-5; 2009. Copyright 2009 BioMed Central Ltd..

183.63 Flom, J.D., Ferris, J.S., Tehranifar, P., Terry, M.B. Alcohol intake over the life course and

mammographic density. Breast Cancer Res. Treat. 117,643-651; 2009.

Alcohol intake is one of the few modifiable risk factors for breast cancer. Current alcohol intake has been

associated with mammographic density, a strong intermediate marker of breast cancer risk, though few

studies have examined the effect of both current and average lifetime alcohol intake. We interviewed 262

participants from a New York birth cohort (born 1959-1963) and obtained mammograms from 163

(71.5% of participants with a mammogram). We collected information on alcohol intake by beverage

type separately for each decade of life. We used multivariable linear models to assess the associations

between current and average lifetime alcohol intake and mammographic density using a quantitative

measure of density from digitized images. Overall, current alcohol intake was more strongly associated

with mammographic density than average lifetime alcohol intake; compared with nondrinkers, those


with current intake of seven or more servings per week had on average 12.3% (95% CI: 4.3, 20.4)

higher density, adjusted for average lifetime alcohol intake, age, and body mass index. We observed a

consistent inverse association for red wine intake and mammographic density, suggesting that the positive

association between mammographic density and overall alcohol intake was driven by other types of

alcoholic beverages. Our findings support an association between current alcohol intake and increased

mammographic density independent of the effect of average lifetime alcohol intake. If replicated, our

study suggests that reducing current alcohol consumption, particularly beer and white wine intake, may

be a means of reducing mammographic density regardless of intake earlier in life.

© Reprinted with permission from Flom, J.D., Ferris, J.S., Tehranifar, P., Terry, M.B. Alcohol intake over the life course and mammographic density. Breast Cancer Res. Treat. 117, 643-651; 2009. Copyright 2009 Springer

Science+Business Media, LLC..

183.64 Duffy, G.M., Assaf, A., Cyr, M., Burkholder, G., Goccio, E., Rohan, T., McTiernan, A.,

Paskett, E., Lane, D., Cherry, V.K. Alcohol and folate intake and breast cancer risk in the WHI

Observational Study. Breast Cancer Res. Treat. 116, 551-562; 2008.

Background: Alcohol increases breast cancer risk. Epidemiological studies suggest folate may modify

this relationship. Objective: To examine the relationship among breast cancer, alcohol and folate in the

Women's Health Initiative-Observational Study (WHI-OS). Methods: 88,530 postmenopausal women

50-79 years completed baseline questionnaires between October 1993 and December 1998, which

addressed alcohol and folate intake and breast cancer risk factors. Cox proportional hazards analysis

examined the relationship between self-reported baseline alcohol and folate intake and incident breast

cancer. Results: 1,783 breast cancer eases occurred over 5 years. Alcohol was associated with increased

risk of breast cancer (RR = 1.005, 95%CI 1.001-1.009). Risk increased with consumption of alcohol

(up to5g/d, adjusted HR 1.10,95%CI0.96-1.32;[5-15g/dHR l.l4,95%C10.99—l.31;and [15

g/d HR = 1.13 95%CI 0.96-1.32). We found no significant interaction between alcohol and folate in

our adjusted model. Conclusions: We found no evidence for folate attenuating alcohol's effect on breast

cancer risk in postmenopausal women. Our results may be due to misclassification of folate intake or

the relatively short follow-up period.

© Reprinted with permission from Duffy, C.M., Assaf, A., Cyr, M., Burkholder, G., Coccio, E., Rohan, T., McTiernan, A., Paskett, E., Lane, D., Cherry, V.K. Alcohol and folate intake and breast cancer risk in the whi observational study. Breast Cancer Res. Treat. 116,551-562; 2008. Copyright 2008 Springer Science+Business Media, LLC..

183.65 Anstey, K.J., Mack, H.A., Gherbuin, N. Alcohol consumption as a risk factor for dementia

and cognitive decline: meta-analysis of prospective studies. Am. J . Geriatr. Psychiatry 17(7),

542-555;2009.

Abstract available online at http://journals.lww.eom/ajgponline/Abstraet/2009/07000/Aleohol_

Consumption_as_a_Risk_Factor_for_Dementia.3.aspx


Environmental health 183.66 Strachan, S. Entwine Australia - the industry's most significant environmental initiative. Aust.

N.Z. Wine Ind. J. 24(4), 56-56; 2009.

This article discusses EntWine, Australia's first national environmental assurance scheme.

© Reproduced with permission from Strachan. S. Entwine Australia - the industry's most significant environmental

initiative. Aust. N.Z. Wine Ind. J. 24(4), 56-56; 2009. Copyright 2009 Winetitles Pry Ltd.

183.67 McGourty, G. Recycling winery wastewater: methods for reusing an increasingly scarce natural

resource. Vineyard Winery Manage. September-October, 48-53; 2009.

Recycling wastewater has become an increasingly appealing option for wine producers and grapegrowers.

Recycled municipal water can be used for vineyard irrigation and frost protection. Wineries use several

different methods for recycling water, including ponds, lagoons and constructed wetlands. Capturing

rainwater and using less water in the winemaking process can also help cut costs and conserve water.

© Reprinted with permission from McGourty, G. Recycling winery wastewater: methods for reusing an increasingly

scarce natural resource. Vineyard Winery Manage. September—October, 48-53; 2009. Copyright 2009 Vineyard

and Winery Services, Inc.

183.68 Jenkin, N. Waste not want not. WBM September, 24-25; 2009.

Climate change and growing conusmer demand for sustainable products are pushing environmental

issues up the Australian wine industry's agenda. This article looks at some of the positive measures

being implemented.

© Reprinted with permission from Jenkin, N. Waste not want not. WBM September, 24-25; 2009. Copyright 2009

Free Run Press Pty Ltd.


Viticulture

General

183.69 Chalmers, Y. Options to help growers manage frost. Aust. Vitic. 13(4), 44-47; 2009.

Frost damage occurs when dense cold air flows into low-lying areas of the vineyard. A mix of protection

strategies is usually most successful. Spring budburst will be here before we know it and this article

provides management options to see growers through the frost season ahead.

© Reprinted with permission from Chalmers, Y. Options to help growers manage frost. Aust. Viric. 13(4), 44-47; 2009. Copyright 2009 Winetirles Pry Ltd.

183.70 de Cortazar-Atauri, I.G., Brisson, N., 011at, N., Jacquet, 0., Payan, J.-C. Asynchronous

dynamics of grapevine ( Vitis vinfisra) maturation: experimental study for a modelling approach.

J. mt. Sci. Vigne Vin 43(2), 83-97; 2009.


183.71 Kast, W.K., Rupp, D. Effects of climatic change on phenology and ripening conditions of

grapevine. Mitt. Klosterneuburg Rebe Wein 59, 3-7; 2009.

[German] Abstract not available for reproduction

A translation ofthe above article is available at a charge of$5 per page.

Vine propagation and improvement

183.72 Gambetta, G.A., Rost, T.L., Matthews, M.A. Passive pathogen movement via open xylem

conduits in grapevine graft unions. Am. J. Enol. Vitic. 60(2), 241-245; 2009.

Abstract available online at http://ajevontine.org/content/vol60/issue2/index.dtl


183.73 Tassie, L., Martinez, C., Boursiquot, J.-M. Varietal confusion: some facts on Albariño and

Savagnin Blanc and vine identification methods. Aust. J . Grape Wine Res. 545, 18-23;

2009.

This article discusses methods available for vine identification and authentication, some historical varietal

mix-ups, and the two varieties of Albariflo and Savagnin.

© Reprinted with permission from Tassie, L., Martinez, C., Boursiquot,J.-M. Varietal confusion: some facts on Albarino and Savagnin Blanc and vine identification methods. Aust. J . Grape Wine Res. 545, 18-23; 2009. Copyright 2009 Australian Society of Viticulture and Oenology.

183.74 Walker, R., Clingeleffer, P. Rootstock attributes and selection for Australian conditions. Aust.

Vitic. 13(4),70-76; 2009.

Rootstocks are developing as a tool to manipulate vine performance. Drivers for rootstock adoption

are wide ranging with the more important being phylloxera, nematode and salt tolerance. Water-use

efficiency and drought tolerance are increasingly important. Rootstock development in Australia over the

past 20 years has been driven by calls for reduced vigour to counter the negative impacts of high vigour

on berry composition; for reduced potassium uptake to counter the impact of high berry potassium

on pH; and to reduce the need for pH adjustment during winemaking. This has culminated in three

new low to medium vigour rootstocks with reduced potassium uptake. Research to develop improved

rootstocks is ongoing, with efforts to increase water use efficiency, drought and salt tolerance involving

a combination of physiological and genetic approaches.

© Reprinted with permission from Walker, R., Clingeleffer, P. Rootstock attributes and selection for Australian conditions. Aust. Vine. 13(4), 70-76; 2009. Copyright 2009 Winetitles Pty Ltd.

183.75 Cruz-Castillo, J.G., Franco-Mora, 0., Famian, F. Presence and uses of wild grapevine (Vitis

spp.) in the central region of Veracruz in Mexico. J . mt. Sci. Vigne Vin 43(1), 77-81; 2009.


183.76 Casieri, L., Hofstetter, V., Viret, 0., Dubuis, P.-H., Gindro, K. Effect of hot water treatment

on the fungal community of grapevine nursery-plants. Rev. Suisse Vitic. Arboric. Hortic.

41(4),219-224; 2009.

The use of hot water to decontaminate nursery stock from fungal pathogens has been proposed by

different authors, but the efficacy of such treatments is still controversial. For instance, some authors

reported a complete removal of fungal pathogens after hot water treatment of dormant canes, while

others reported no differences in vascular discoloration and pathogen isolation between treated and


non-treated dormant cuttings. This study reports the occurrence of fungal species isolated from nursery-

plants after hot water treatment (45 minutes at 50C). Treated and non-treated plants of five different

cultivars were analysed (Chasselas, Gamay, Gamaret, Arvine and Humagne) and the fungal communities

were compared between cultivars and among treated and control plants. Great differences among fungal

communities living in the different cultivars were observed. Hot water treatment affected the isolation

frequency of several species of the fungal community within each cultivar. For instance, several of these

species were isolated with a lower frequency compared to the control plants, while other species were

isolated only after the treatment. The reduced presence of pathogenic fungi confirms the potentialities

of hot water treatment in plant sanitization, but the presence of other plant pathogens raises doubts

about the role and interactions of fungal species inside Vitis plants.

© Reprinted with permission from Casieri, L., Hofstetter, V., Viret, 0., Dubuis, P.-H., Gindro, K. Effect of hot water treatment on the fungal community of grapevine nursery-plants. Rev. Suisse Vine. Arboric. Hortic. 41(4), 219-224;

2009. Copyright 2009 Association pour la misc en valeur des travaux de la recherche agronomique.

Pests and diseases

183.77

Lenz, M.S., Isaacs, R., Flore, J.A., Howell, G.S. Vegetative growth responses of Pinot Gris

(Vitis vinfera L.) grapevines to infestation by potato leafhoppers (Empoascafabae Harris).

Am. J. Enol. Vitic. 60(2),130-137; 2009.


183.78

Sharpe, D., Fan, L., McRae, K., Walker, B., Mackay, R., Doucette, C. Effects ofozone treatment

on Botrytis cinerea and Scierotinia .cclerotiorum in relation to horticultural product quality.

J. Food Sci. 74(6), M250—M257; 2009.

Botrytis cinerea and Scierotinia scierotiorum are fungal pathogens that cause the decay of many fruits

and vegetables. Ozone may be used as an antimicrobial agent to control the decay. The effect of

gaseous ozone on spore viability of B. cinerea and mycelial growth of B. cinerea and S. scierotiorum

were investigated. Spore viability of B. cinerea was reduced by over 99.5% (P <0.01) and height of the

aerial mycelium was reduced from 4.7 mm in the control to less than 1 mm after exposure to 450 or

600 ppb ozone for 48 h at 20 CC. Sporulation of B. cinerea was also substantially inhibited by ozone

treatments. However, ozone had no significant effect on mycelial growth of S. sclerotiorum in vitro. Decay and quality parameters including color, chlorophyll fluorescence (CF), and ozone injury were

further assessed for various horticultural commodities (apple, grape, highbush blueberry, and carrot)

treated with 450 ppb of ozone for 48 hat 20 C C over a period of 12 d. Lesion size and height of the aerial

mycelium were significantly reduced by the ozone treatment on carrots inoculated with mycelial agar

plugs ofB. cinerea or S. sclerotiorum. Lesion size was also reduced on treated apples inoculated with 5

106 spores/mL of B. cinerea, and decay incidence of treated grapes was reduced. The 450 ppb ozone for


48 h treatment had no significant effect on color of carrots and apples or on CF of apples and grapes.

Ozone, an environmentally sound antimicrobial agent, inactivates microorganisms through oxidization

and residual ozone spontaneously decomposes to nontoxic products. It may be applied to fruits and

vegetables to reduce decay and extend shelf life.

© Reprinted with permission from Sharpe, D., Fan, L., McRae, K., Walker, B., Mackay, R., Doucette, C. Effects of ozone treatment on Botrytis cinerea and Sclerotinia sclerotiorum in relation to horticultural product quality. J . Food Sd. 74(6), M250-M257; 2009. Copyright 2009 Institute of Food Technologists.

183.79

Hofsteiter, V., Casieri, L., Viret, 0., Gindro, K. Esca and fungal community. Rev. Suisse Vitic.

Arboric. Hortic. 41(4), 247-253; 2009.

[French] Studies on fungi associated with Vitis vim/era, essentially focused on esca symptomatic plants,

have shown that many and systematically diverse fungi are present in diseased wood. Among these

fungi, several have also been isolated from healthy grapevine plants. The shift from a saprotrophic/

endophytic to a pathogenic behaviour suggests that the fungal community associated with grapes is

unbalanced through time. To investigate the fungal communit y associated with V vinfèra, the esca-

sensitive cultivar Chasselas was chosen to isolate fungi growing from both surface-sterilised apoplectic

and young asymptomatic wood. The isolates were characterized based on morphology and ITS sequences.

Our molecular classification is based on four loci. Fungal communities retrieved from symptomatic and

asymptomatic grapes are dominated by Sora'ariomycetes, mainly Hypocreales and Xylariales, but they differ

among each other partially in their respective species composition. Using both our own sequences and

existing data produced by the project 'AFTOL the ph ylogenetic placement of some species of incertae sedis was inferred within the ascomycetes and the potential of the genes sequenced was explored to

design molecular tools for different systematic ranks to study the evolution of the fungal community

in grapevine wood.

© Reprinted with permission from Hofsteiter, V., Casieri, L., Viret, 0., Gindro, K. Esca and fungal community. Rev. Suisse Vitic. Arboric. Hortic. 41(4), 247-253; 2009. Copyright 2009 Association pour la misc en valor des travaux de la recherche agronomique.

A translation oJthe above article is available at a cisaige of$5 per page.

183.80

Jermini, M., Gobbin, D., Matasci, C., Gessler, C., Perrot, I. Genetic analysis of the downy

mildew of grapevine (Plasmopara viticola) populations. Rev. Suisse Vitic. Arboric. Hortic.

41(4),213-218; 2009.

[French] The oomycete Plasmopara viticola, causal agent of grapevine downy mildew disease, constitutes

the most destructive pathogen in regions with rainy springs/summers. Genetic analysis on P viii cola populations collected in Europe (eight of them in Switzerland) allowed reviewing the classical assumption

of its epidemiology. In fact 005poric infections do not only start the disease at springtime, as speculated

in the past, but continue to occur throughout the grape growing season. Clonal infections were shown to


play a relevant role mainly at vine scale and seldom at vineyard scale, in sharp contrast to previous beliefs

about the major importance of asexual inoculum. The importance of those findings consists in a change

of the traditional concept of the P viticola epidemiology and its effect on control strategies.

© Reprinted with permission fromJermini, M., Gobbin, D., Matasci, C., Gessler, C., Pertot, I. Genetic analysis of the

downy mildew of grapevine (Plasmopara viticola) populations. Rev. Suisse Vitic. Arboric. Hortic. 41(4), 213-218;

2009. Copyright 2009 Association pour la misc en valeur des travaux de la recherche agronomique.

A translation ofthe above article is available at a charge of$5 per page

183.81 Wunderlich, N., Ash, G., Steel, C., Raman, H., Savoccchia, S. Trunk disease pathogens within

the Botryosphaeriaceae are associated with bunch rot disease in the Hunter Valley. Aust. N.Z.

Grapegrower Winemaker 548, 35-38; 2009.

Researchers in the Hunter Valley looked for the presence of Botryosphaeriaceae species on Shiraz and

Chardonnay vines. A survey found the greatest number ofBotryosphaeriaceae were isolated from dormant

buds and all species from dormant buds were able to infect berries, resulting in bunch rot symptoms.

© Reprinted with permission from Wunderlich, N., Ash, G., Steel, C., Raman, H., Savoccchia, S. Trunk disease pathogens within the Botryosphaeriaceae are associated with bunch rot disease in the Hunter Valley. Aust. N.Z.

Grapegrower Winemaker 548, 35-38; 2009. Copyright 2009 Winetitles Pry Ltd.

183.82 Sosnowski, M., Emmett, B., Wilcox, W., Wicks, T., Vu, T.A., Scott, E. Reducing the impact

of eradication for exotic grapevine diseases. Aust. N.Z. Grapegrower Winemaker 548, 54-60;

2009.

Diseases of grapevines that occur elsewhere in the world but not in Australia pose a threat to the

Australian wine industry. Research being carried out by the Cooperative Research Centre for National

Plant Biosecurity is addressing this threat by improving methods for responding to incursions of these

'exotic' diseases. The standard existing response to an outbreak is to completely remove the affected

and surrounding vineyards. We are evaluating ways to reduce the impact of eradication by developing

a drastic pruning protocol to eliminate the disease, yet minimise production losses in the vineyard.

This involves removing infected vine material above the crown and allowing the vineyard to return to

economic production within 2-3 years. A simulated eradication of the endemic disease black spot that

occurs locally in Australia has shown that the protocol can be used to eradicate a non-systemic disease of

grapevines. The protocol is being validated in the USA in a trial designed to confirm that the procedure

can be used to eradicate the disease black rot, which occurs in the USA but not in Australia.

© Reprinted with permission from Sosnowski, M., Emmett, B., Wilcox, W., Wicks, T., Vu, T.A., Scott, E. Reducing

the impact of eradication for exotic grapevine diseases. Aust. N.Z. Grapegrower Winemaker 548, 54-60; 2009.

Copyright 2009 Winetitles Pty Ltd.


183.83

Mader, A., Burgemeister, D. Measuring tension on the trellis wire to estimate yield at Yalumba.

Aust. N.Z. Grapegrower Winemaker 547,43-49; 2009.

Accurate yield estimation is essential along all stages of the wine supply chain, from harvest intake

logistics through to wine marketing and sales forecasting. The ramifications along the supply chain

have meant that investigating new yield estimation methods is critical to the integrity of planning and

business profitability for The Yalumba Wine Company. Furthermore, the economic benefits ofimproved

crop estimation are substantial, with conservative estimates in the order of tens of millions of dollars

annually. There are also indirect benefits in vineyard and winery waste reductions, improving vineyard

management and operational efficiency, irrigation and intake scheduling, winemaking plus accurate

demand and supply forecasts.

© Reprinted with permission from Mader, A., Burgemeister, D. Measuring tension on the trellis wire to estimate yield at Yalumba. Aust. N.Z. Grapegrower Winemaker 547,43-49; 2009. Copyright 2009 Winetitles Pry Ltd.

183.84

Walker, G.E. Resistance of some commonly used rootstocks to root-knot nematode: the

problem of rootstock selection. Aust. N.Z. Grapegrower Winemaker 547, 16-22; 2009.

In the past, growers have had to rely on highly simplified information when it comes to the resistance

of rootstocks to root-knot nematode. The author presents a new pictorial system to provide improved

information specific to different root-knot nematode species.

© Reprinted with permission from Walker, G.E. Resistance of some commonly used rootstocks to root-knot nematode: the problem of rootstock selection. Aust. N.Z. Grapegrower Winemaker 547, 16-22; 2009. Copyright 2009 Winetitles Pry Ltd.

183.85

Furness, G. Setting pesticide dose using spray volume calculation. Aust. N.Z. Grapegrower

Winemaker 547,32-35; 2009.

SARDI researchers have devised the most simple technique yet available for grapegrowers to accurately

calculate spray dose, and for calibration.

© Reprinted with permission from Furness, G. Setting pesticide dose using spray volume calculation. Aust. N.Z. Grapegrower Winemaker 547, 32-35; 2009. Copyright 2009 Wineritles Pry Ltd.

C December 2009 Technical Review No. 183 49

L

Nutrition, soil and water

183.86 Hoare, T. Weed control options - grower feedback. Aust. Vitic. 13(4), 59-62; 2009.

In this article, this author chats with McLaren Vale viticulturists to seek their comments and feedback

about how to best manage weed invasion in vineyards during the colder months.

© Reproduced with permission from Hoare, T. Weed control options - grower feedback. Aust. Vine. 13(4), 59-62;

2009. Copyright 2009 Winetitles Pty Ltd.

183.87 Villa, F., Alvarenga, A.A., Pasqual, M., de Almeida Cançado, G.M., de Assis, F.A., de Assis,

G.A. Fenotipical selection of grapevine rootstock grapevine for aluminum tolerance cultivated

in nutrition solution. Ciência Téc. Vitiv. 24(1), 25-32; 2009.

[Portuguese] Brazil presents 20% of this territory occupied with savannah soil, that due to your high

acidity and toxicity for the aluminum hinder your use for cultivation. It was aimed at with this work to

evaluate eight grapevine rootstock when submitted at different levels of aluminum in nutrition solution,

with the purpose of selecting the most tolerant genotype to the aluminum. The grapevine rootstock

with 30 cm length were maintained by 30 days in cold camera. After this period they were moisturized

with water + AIB for 24 hours in the concentration of 2000 mg L-', being placed later to take root in

vermiculite + sands (1 1) for 60 days and to proceed transferred for the vases with 3.5 L ofvolume where

the nutrition solution was contained. The genotype 'Gravesac '1AC766, '420A 'IAC572 'RRl01-l4

'Kobber 5BB '1045 P and '1 103P' were submitted to the following treatments of aluminum (0, 10,20

and 40 mg L-' Al). After 40 days of cultivation were appraised the lengths of the aerial part, dry weight

of the aerial part, length of the radicular system, dry weight of the radicular system and dry weight of the

rootstock. The experimental designed was DIG in factorial 8 x4 with 5 repetitions with 160 experimental

portions. The largest length of the aerial part is obtained by the genotype '1AC766' in the absence of

aluminum, and for the genotype '420A' with the 40 mg L- 1 . Larger dryweight of the aerial part and weigh

dry of the rootstock '1AC572' is obtained with 40 mg L- 1 . The largest length of the radicular system was

obtained by the 'Gravesac' with 10 mg L- 1 . With relationship to the dry weight of the radicular system

of the '1045 P shown a little sensitive in the concentration of 10 mg L. The cvs. 'IAC572 '1AC766'

and '1 103P' presented a similar growth of the radicular system in the absence or presence of aluminum,

the one that does suppose a good resistance to the toxicity of this element.

© Reprinted with permission from Villa, F., Alvarenga, A.A., Pasqual, M., de Almeida Cancado, G.M., de Assis, F.A. de Assis, G.A. Fenotipical selection of grapevine rootstock grapevine for aluminum tolerance cultivated in nutrition solution. Cilncia Tee. Vitiv. 24(1), 25-32; 2009. Copyright 2009 Estacao Vitivinicola Nacional.

A translation ofthe above article is available at a charge of$S per page.


183.88 Ubalde, J.M., Sort, X., Poch, R.M. Application of a very detailed soil survey method in

viticultural zoning in Catalonia, Spain. J . mt. Sci. Vigne Yin 43(2), 55-66; 2009.


183.89 Qian, M.C., Fang, Y., Shellie, K. Volatile composition ofmerlot wine from different vine water

status. J. Agric. Food Chem. 57,7459-7463; 2009.

The impact of deficit irrigation during berry development on Merlot wine volatile composition was

investigated in this study. Own-rooted Merlot vines grown in a commercial vineyard in Idaho were

supplied with 100 or 35% of their estimated crop evapotranspiration needs throughout the berry

development. Wines were produced from those grapes from the 2002, 2003, and 2004 growing

seasons. Volatile compounds in the wines were analyzed using the stir bar sorptive extraction—gas

chromatography—mass spectrometry technique. The results demonstrated that despite vintage differences

in volatile composition, in each of 3 years of this study, deficit irrigation during berry development had a

consistent effect on wine volatile composition. Wine produced from deficitirrigated vines had increased

amounts ofvitispiranes, fi-damascenone, guaiacol, 4-methylguaiacol, 4-ethylguaiacol, and 4-vinylguaiacol

relative to wine produced from well-watered vines. Deficit irrigation had no effect on the concentrations

of other measured volatiles such as esters and rerpenes.

© Reprinted with permission from Qian, MC., Fang, V., Shellie, K. Volatile composition ofmerlot wine from different vine water status. J. Agric. Food Chem. 57,7459-7463; 2009. Copyright 2009 American Chemical Society.

183.90 Delabays, N., Wirth, J., Vaz, C. Rethinking weed management in vineyards. Rev. Suisse Yitic.

Arboric. Hortic. 41(4), 207-211; 2009.

New constraints and requirements have recently appeared in the field of viticulture. Firstly, the range

of herbicides available to the practitioners of viticulture has been markedly reduced; this is as much the

consequence of numerous withdrawn registrations, as that of restrictions enforced now in several different

production systems and labels. Secondly, there is a consensual awareness nowadays that soils and their

fertility need better protection, what generates new constraints in areas such as weeding techniques,

with a special emphasis on mechanical soil management. Thirdly, the increased support for biodiversity

in the agricultural landscape has substantially complicated the management of the spontaneous flora

within the vineyards. This article itemizes and describes these new constraints, while presenting their

consequences for the practice ofviticulture. The article also presents the available solutions and discusses

the need for further innovations.

© Reprinted with permission from Delabays, N., Wirth, J . , Vaz, C. Rethinking weed management in vineyards. Rev. Souse Vine. Arboric. Hortic. 41(4), 207-211; 2009. Copyright 2009 Association pour la misc en valeur des travaux de la recherche agronomique.


183.91

Cecchini, F., Favale, S., Tiberi, D. Changes in the free amino acid composition during ripening

of Vitis vinfera grape cultivar grown in a terroir of central Italy, in 2006 year. Riv. Vitic. Enol.

2-3,93-108;2009.

The concentrations of 21 free amino acids, total a-amino acid nitrogen, ammonia nitrogen and other

oenological variables were determined, in grapes and musts of nine white grape cultivars grown in a

terroir of Central Italy during ripening 2006. The cultivars were located in a homogeneous soil and

climatic zone utilising the same training system (cordon spur). During the ripening period the tartaric

acid increased except for Malvasia del Lazio and Sauvignon Blanc, while total amino acids and total

cc-amino acid nitrogen increased. The ammonium increased or decreased depending on the cultivar.

By comparing the chemical variables between must and berries, at the latter phase of fruit maturation,

some variations were evident. They were probably due to the different time and way of sampling. The

amino acid profile was different in relation to the cultivar. Glu, GIn, Ala, Arg, GABA, and Pro were

most abundant in concentration with maximum values of 200, 286, 190, 846, 237, and 642 mg/L,

respectively. Pro and Arg were the prevalent amino acids for all of the grape cultivars at fruit maturity,

with the exception of Passerina where Gin was higher than Pro. The more evident differences were a high

concentration of Ala in Sauvignon Blanc and GABA in Bombino. The Pro/Arg ratio was substantially

similar in grapes at the last point of the maturation curve and in must, with the exception of Trebbiano

giallo. Besides this, with respect to the other cuitivars, the Trebbiano giailo had the lowest amount of

total free a-amino acids. The concentration of Arg, Pro, total free a-amino acids, total free a-amino N,

as well as Pro/Arg ratio, were positively correlated with soluble solids. Ammonia N was not correlated

with soluble solids. The discriminant function analysis shows that amino acids at lower concentration

contributed much more to discriminate among the cultivars.

© Reprinted with permission from Cecchini, F., Favale, S., Tiberi, D. Changes in the free amino acid composition during

ripening of Vitis vinfra grape cultivar grown in a terroir of central Italy, in 2006 year. Rn'. Vitic. Enol. 2-3, 93-108;

2009. Copyright 2009 Istituto Sperimentale per la Viticoltura e dell'Istituto Sperimentale per l'Enologia.

52 - Technical Review No. 183 December 2009

183.92

Weckert, M., Rahman, L., Alonso, M. Covercrops and composts improve soil health, decrease

pest nematodes. Aust. N.Z. Grapegrower Winemaker 548, 40-44; 2009.

Floor management strategies are viable options for improving vineyard soil health, and through improved

soil structure and health, decreasing populations of pest nematodes. This is a summary of several long-

term projects at the NWGIC and NSW DPI.

© Reprinted with permission from Weckert, M., Rahman, L., Alonso, M. Covercrops and composts improve soil health, decrease pest nematodes. Aust. N.Z. Grapegrower Winemaker 548,40-44; 2009. Copyright 2009 Winetitles Pty Ltd.

183.93

Diaz, I., Barrón, V., del Campillo, M.C., Torrent, J. Vivianite (ferrous phosphate) alleviates iron chlorosis in grapevine. Vitis 3, 107-113; 2009.

Synthetic vivianite [Fe 3(PO4) 2 . 8H20] has been reported to alleviate iron (Fe) chlorosis in crops

growing on calcareous soils. To test the effectiveness ofvivianite in grapevine we carried out three-year

(2003 to 2005) experiments in vineyards located in six different areas of Spain with Denomination of

Origin (Rioja, Ribera del Duero, La Mancha, Montilla-Moriles, Condado de Huelva, and Jerez), which

differed in grapevine rootstock/variety, climate, and soil properties. In all cases there was at least one

treatment in which a suspension ofvivianite was injected into the soil at the beginning of the experiment

in spring, one control ('—Fe no Fe fertilizer added) treatment, and one or more treatments with Fe

chelate (FeEDDHA) or an Fe(II) salt applied yearly. The concentration of chlorophyll per unit leaf

area was estimated with a portable chlorophyll meter (readings in SPAD units). The SPAD value and

the trunk perimeter increment of the vines fertilized with vivianite were significantly higher than those

of the control (—Fe) vines through the three years in all fields except the Jerez one. Vivianite was not

significantly more effective than Fe-sulfate (in Rioja field) or Fe chelate (in La Mancha field). Our results

suggest in summary that vivianitc is effective in improving the Fe nutrition of vine and has a significant

long-lasting effect of at least three years. This is ascribed to vivianite being incongruently dissolved to

produce a poorly crystalline Fe oxide phase (lepidocrocite), which is considered to be a good source of

Fe to plant. Vivianite is effective, readily prepared in the field, not easily leached from the soil, cheap,

and environmentally safe, constituting thus an adequate Fe fertilizer for grapevine.

© Reprinted with permission from Diaz, I., Barron, V., del Campillo, M.C., Torrent, J. Vivianite (ferrous phosphate) alleviates iron chiorosis in grapevine. Vitis 3, 107-113; 2009. Copyright 2009 Institut für Rebenzüchtung Geilweilerhof der Bundesanstalt für Zuchtungsforschungan Kulturpflanzen.


C L

Canopy management

183.94 Petrie, P.R., Trought, M.C.T., Howell, G.S., Buchan, G.D., Palmer, J.W. Whole-canopy gas

exchange and light interception of vertically trained Vitis vinifera L. Under direct and diffuse

light. Am. J. Enol. Vitic. 60(2),173-182; 2009.

Abstract available online at http://ajevonline.org/content/vol60/issue2/index.dri

Physiology 183.95 Poni, S., Palliotti, A., Mattii, G.B., Lorenzo, R.D. Upscaling leaf gas exchange measurements

to the whole grapevine canopy: an update. Adv. Hort. Sci. 23(2), 123-135; 2009.


183.96 Field, S.K., Smith, J.P., Holzapfel, B.P., Hardie, Wj., Emery, R.J.N. Grapevine response to

soil temperature: xylem cytokinins and carbohydrate reserve mobilization from budbreak to

anthesis. Am. J. Enol. Vitic. 60(2), 164-172; 2009.

Abstract available online at http://ajevonline.org/content/vol60/i55Ue2/index.dtl

183.97

Greer, D.H., Rogiers, S.Y. Water flux of Vitis vinfera L. cv. Shiraz bunches throughout

development and in relation to late-season weight loss. Am. J . Enol. Vitic. 60(2), 155-163;

2009.


183.98 Palliotti, A., Silvestroni, 0., Petoumenou, D. Photosynthetic and photoinhibition behavior

of two field-grown grapevine cultivars under multiple summer stresses. Am. J . Enol. Vitic.

60(2),189-198; 2009.

Abstract available online at http://ajevonline.org/contenr/vol60/issuc2/index.dtl


183.99

Sadras, V., Soar, C., Collins, M. Irrigated Shiraz powers on, despite short heat spells. Aust.

N.Z. Grapegrower Winemaker 547,24-29; 2009.

SARDI researchers subjected irrigated Shiraz to short spells of high temperature in the field. At no stage

were the dynamics of berry growth or sugar accumulation in the grapes affected.

© Reprinted with permission from Sadras, V., Soar, C., Collins, M. Irrigated Shiraz powers on, despite short heat spells. Aust. N.Z. Grapegrower Winemaker 547,24-29; 2009. Copyright 2009 Winetirles Pty Ltd.

Yield 183.100

Valdés, M.E., Moreno, D., Gamero, E., Uriarte, D., del Henar Prieto, M., Manzano, R., Picon,

J. , Intrigliolo, D.S. Effects of cluster thinning and irrigation amount on water relations, growth,

yield and fruit and wine composition of Tempranillo grapes in Extremadura (Spain). J . mt. Sci. Vigne Vin 43(2), 67-76; 2009.


183.101

Jones, J.E., Menary, R.C., Wilson, S.J. Continued development of V vinfera inflorescence primordia in winter dormant buds. Vitis 48(3), 103-105; 2009.

Continued development of inflorescence primordia in winter dormant buds of Vitis vinp''ra 'Pinot Noir'

is reported. In buds sampled from a commercial vineyard in the cool climate wine region of Southern

Tasmania, mitotic activity was evident throughout the period from harvest to bud swell the following

season. Results showed that in spite of buds entering apparent dormancy, cell division and inflorescence

development continued throughout the winter months.

© Reprinted with permission from Jones, J.E., Menary, R.C., Wilson, Sj. Continued development of V vini/ra inflorescence primordia in winter dormant buds. Vitis 48(3), 103-105; 2009. Copyright 2009 Institur für Rebenzuchtung Geilweilerhof der Bundesanstalt für Züchtungsforschung an Kulturpflanzen.


AWRI publications 1151

Bevin, C.J., Dambergs, R.G., Fergusson, A.J., Cozzolino, D. Varietal discrimination of

Australian wines by means of mid-infrared spectroscopy and multivariate analysis. Anal. Chim.

Acta 621, 19-23; 2008.

This study outlines the use of mid-infrared (MIR) spectroscopy combined with principal component

analysis (PCA) and linear discriminant analysis (LDA) for the varietal classification of commercial red

and white table wines. Three red varieties (Cabernet Sauvignon, Shiraz and Merlot) and four white

varieties (Chardonnay, Riesling, Sauvignon Blanc and Viognier) were sourced from different wine

regions in Australia. Wine samples were scanned in transmission on a FOSS WineScan FT 120 from

wave numbers 926 to 5012 cm. All samples were sourced from the 2006 vintage and had not been

blended with any other variety or wine from other regions. Spectral data were reduced to a small number

of principal components (PCs) and LDA was then performed to successfully separate the wines into the

different varieties. To test the robustness of the LDA models developed for the red wines, a set of red wines

scanned in 2005 were used. Correct classification of over 95% was achieved for the validation set.

© Reprinted with permission from Bevina, C.J., Dambergs, R.G., Fergussona, Aj., Cozzolino, D. Varietal discrimination

of Australian wines by means of mid-infrared spectroscopy and multivariate analysis. Anal. Chim. Acta 621, 19-23;

2008. Copyright 2008 Elsevier Science.

1152

Cozzolino, D., Smyth, H.E., Cynkar, W.,Janik, L., Dambergs, R.G., Gishen, M. Use of direct

headspace-mass spectrometry coupled with chemometrics to predict aroma properties in

Australian Riesling wine. Anal. Chim. Acta 621,2-7; 2008.

The aim of this study was to investigate the potential use of a direct headspace-mass spectrometry

electronic nose instrument (MS e nose) combined with chemometrics as rapid, objective and low cost

technique to measure aroma properties in Australian Rieslingwines. Commercial bottled Riesling wines

were analyzed using a MS c_nose instrument and by a sensory panel. The MS c_nose data generated were

analyzed using principal components analysis (PCA) and partial least squares (PLS1) regression using

full cross validation (leave one out method). Calibration models between MS c_nose data and aroma

properties were developed using partial least squares (PLS 1) regression, yielding coefficients of correlation

in calibration (R) and root mean square error ofcross validation of 0.75 (RMSECV: 0.85) for estery, 0.89

(RMSECV: 0.94) for perfumeftoral, 0.82 (RMSECV: 0.62) for lemon, 0.82 (RMSECV: 0.32) for stewed

apple, 0.67 (RMSECV: 0.99) for passion fruit and 0.90 (RMSECV: 0.86) for honey, respectively. The

relative benefits of using MS c_nose will provide capability for rapid screening of wines before sensory

analysis. However, the basic deficiency of this technique is lack ofpossible identification and quantitative

determination of individual compounds responsible for the different aroma notes in the wine.

© Reprinted with permission from Cozzolino, D., Smyth, HE., Cynkar, W., Janik, L., Dambergs, R.G., Gishen, M.

Use of direct headspace—mass spectrometry coupled with chemometrics to predict aroma properties in Australian

Riesling wine. Anal. Chim. Acta 621, 2-7; 2008. Copyright 2008 Elsevier Science.


1153

Kennedy,J. Tannin research on Pinot Noir in Oregon: challenging climate, challenging variety.

Aust. N.Z. Grapegrowcr Winemaker 548, 82— 87; 2009.

This article details the author's work on tannins in Pinot Noir at Oregon State University in the United States.

© Reproduced with permission from Kennedy, J . Tannin research on Pinot Noir in Oregon: challenging climate, challenging variety. Aust. N.Z. Grapegrower Winemaker 548, 82-87; 2009. Copyright 2009 Winetitles Pty Ltd.

1154

Stockley, C.S. Changing advice concerning alcohol consumption during pregnancy and breast

feeding. Aust. N.Z. Grapegrower Winemaker 550,75-8 1; 2009.

The paper reviews current literature related to alcohol consumption by women who are pregnant or who are breast feeding.

© Reproduced with permission from Stockley, C.S. Changing advice concerning alcohol consumption during pregnancy and breast feeding. Aust. N.Z. Grapegrower Winemaker 550,75-81; 2009. Copyright 2009 Winetitles Pty Ltd.

1155

Stockley, C.S. Changes to the National Health and Medical Research Council's Australian

alcohol guidelines. Aust. N.Z. Grapegrower Winemaker 550,70-74; 2009.

This article reviews changes to the National Health and Medical Research Council's Australian alcohol

guidelines as set forth in the latest release of March 2009.

© Reproduced with permission from Stockley, C.S. Changes to the National Health and Medical Research Council's Australian alcohol guidelines. Aust. N.Z. Grapegrower Winemaker 550, 70-74; 2009. Copyright 2009 Winetitles Pty Ltd.

1156

O'Brien, V., Colby, C. The grape intake bottleneck - does 'lean manufacturing' have the answers? Aust. N.Z. Wine Ind. J. 23(3), 24-28; 2008.

Streamlining the grape intake process will help wineries increase flexibility and efficiency by avoiding such problems as:

•

fewer grapes being processed, which equals less wine produced, which equals lower utilisation of equipment or capital infrastructure, which means higher production costs;

•

product value being decreased due to adverse quality outcomes arising from grapes being left on vines too long or in the grape bins for extended periods; and

•

limited production flexibility restricting capability to purchase fruit of preference due to incompatibilities of harvest windows with available processing capacity.

Lean manufacturing philosophies may provide direction in the alleviation of common grape intake shortcomings such as:


• working towards the ability to process grapes as soon as they arrive at the winery; and

• processing a larger number of smaller batches as bigger is not always better.

© Reprinted with permission from O'Brien, V., Colby, C. The grape intake bottleneck - does 'lean manufacturing have the answers? Aust. N.Z. Wine Ind. J. 23(3), 24-28; 2008. Copyright 2008 Winetitles Pry Ltd.

1157 Cozzolino, D., Dambergs, R.G., Shah, N., Cynkar, W.U., Smith, P.A., Godden, P.W.,

Pretorius, I.S. Ensuring sustainable management of water and soil for Australian grape and

wine production. Aust. N.Z. Wine Ind. J. 24(4),15-17; 2009.

Innovative technologies are needed to monitor and manage soil and water resources to ensure

environmental and financial sustainability of the Australian grape and wine sector. In-field, low cost

rapid analytical tools are being developed by AWRI to support decision making processes. The use of

such tools will vary depending on the unique requirements of Australia's diverse regions. A portable

'backpack' style instrument is one such tool that can be used to determine characteristics of soil and also

vine water requirements with important implications for efficient water use. The economical benefits

of better understanding of the whole ecosystem will result in an Australian grape and wine sector that

will not just survive, but advance and thrive.

© Reprinted with permission from Cozzolino, D., Dambergs, R.G., Shah, N., Cynkar, W.U., Smith, PA., Godden, P.W., Pretorius, I.S. Ensuring sustainable management of water and soil for Australian grape and wine production.

Aust. N.Z. Wine Ind. J . 24(4), 15-17; 2009. Copyright 2009 Winetitles Pty Ltd.

1158 Schoeman, H., Wolfaardt, G.M., Botha, A., Rensburg, P.V., Pretorius, I.S. Establishing a risk-

assessment process for release of genetically modified wine yeast into the environment. Can.

J . Microbiol 55,990-1002; 2009.

The use and release of genetically modified organisms (GMOs) is an issue of intense public concern

and, in the case of food and beverages, products containing GMOs or products thereof carry the risk of

consumer rejection. The recent commercialization of 2 GM wine yeasts in the United States and Canada

has made research and development of risk assessments for GM microorganisms a priority. The purpose

of this study was to take a first step in establishing a risk-assessment process for future use and potential

release of GM wine yeasts into the environment. The behaviour and spread of a GM wine yeast was

monitored in saturated sand columns, saturated sand flow cells, and conventional flow cells. A widely

used commercial Saccharomyces cerevisiae wine yeast, VIN 13, a VIN 13 transgenic strain (LKA1,which

carries the LKAJ ct-amylase gene ofLipcimyces kononenkoae) , a soil bacterium (Dyadobacterferrsaenten-c),

and a nonwine soil-borne yeast (Cryptococcus laurentil) were compared in laboratory-scale microcosm

systems designed to monitor microbial mobility behaviour, survival, and attachment to surfaces. It was

found that LKA1 cells survived in saturated sand columns, but showed little mobility in the porous

matrix, suggesting that the cells attached with high efficiency to sand. There was no significant difference

between the mobility patterns ofLKA1 and VIN 13. All 3 yeasts (VIN 13, LKA1, and C. laurentu) were


shown to form stable biofilms; the 2 S. cerevi.siae strains either had no difference in bioflim density or

the LKA1 bioflim was less dense than that ofVINl 3. When co-inoculated with C. laurentii, LKAI had no negative influence on the breakthrough of the Cryptococcus yeast in a sand column or on its ability to

form bioflims. In addition, LKA1 did not successfully integrate into a stable mixed-bioflim community,

nor did it disrupt the bioflim community. Overall, it was concluded that the LKA1 transgenic yeast had

the same reproductive success as VIN13 in these 3 microcosms and had no selective advantage over the

untransformed parental strain.

© Reprinted with permission from Schoeman, H., Wolfaardt, G.M., Botha, A., Rensburg, P.V., Pretorius, I.S. Establishing a risk-assessment process for release of genetically modified wine yeast into the environment. Can. J. Microbiol 55, 990-1002; 2009. Copyright 2009 NRC Research Press.

1159

Fasio, A., Fernandex, E.G., Restaino, E.A., La Manna, A., Cozzolino, D. Predicting the nutritive

value of high moisture grain corn by near infrared reflectance spectroscopy. Comput. Electron.

Agric. 67(1-2), 59-63; 2009.

The aim of this study was to evaluate the potential use of near infrared reflectance (NIR) spectroscopy to

predict the nutritive value of high moisture grain corn (HMC). Additionally the use of the jack-knifing

as a method to reduce redundant wavelengths was explored when the calibration models were developed.

The coefficient ofdetermination in calibration (R 2cAL) and the standard error in cross validation (SECV) were (R2cAL = 0.90, SECV: 2.6%) for dry matter, (R2cAL = 0.8 5, SECV: 0.52%) for crude protein, (R2CAL = 0.90, SECV: 1.8%) for acid detergent fibre, (ADF), (R2 CAL = 0.9 1, SECV: 2.0%) for in vitro organic matter digestibility (OMD), (R2c1L = 0.84, SECV: 0.33%) for ash, ( R2CAL = 0.9 1, SECV: 0.3%) for pH and (R2CAL = 0.90, SECV: 1.07%) for ammonia nitrogen (N), respectively. The results from this study

suggested that dry matter, acid detergent fibre and in vitro organic matter digestibility were accurately

predicted using NIR spectroscopy in HMC samples. The use of the jack-knifing method improved the

calibration models obtained.

© Reprinted with permission from Fasio,A., Fernandex, E.G., Restaino, E.A., La Manna, A., Cozzolino, D. Predicting the nutritive value of high moisture grain corn by near infrared reflectance spectroscopy. Comput. Electron. Agric. 67(1-2), 59-63; 2009. Copyright 2009 Elsevier.

1160

Bahraminejad, S., Asenstorfer, R.E., Williams, K.J., Hayasaka, Y., Zwer, P.K., Riley, I.T.,

Schultz, C.J. Metabolites correlated with cereal cyst nematode resistance in oats (Avena sativa) identified using single seed descent lines. Nematol. Medit. 36, 145-152; 2008.

Secondary metabolites in plants are widely believed to be important for plant resistance to a range of

pests and pathogens, but identifying key metabolites remains a challenge. To test whether the phenotypic

extremes of a single seed descent (SSD) mapping population can be used to identify important

metabolites, we analysed extracts from selected individuals of an SSD mapping population. The Avena sat/va population was segregating for cereal cyst nematode (CCN), Heterodera avenae, resistance and


resistance to the stem and bulb nematode, Ditylenchus dipsaci. CCN data were collected over three

years, 2000,2001 and 2002. Reversed-phase high performance liquid chromatography provided a profile

of compounds from root extracts, allowing us to compare SSD individuals with high CCN count to

individuals with a low CCN count. Several avcnacins were positively identified by mass spectrometry,

but were not correlated with CCN count. There was no significant correlation between fiavonoids in

oat roots and shoots with either CCN count or stem and bulb nematode resistance. However, three

fractions recovered from root tips had a significant correlation with CCN count. Two of the fractions

contained putative avenacins that have not been previously reported, whilst the third fraction contained

a compound that was too unstable to characterise. This study highlights the potential of SSD populations

for identification of bioactive compounds.

© Reprinted with permission from Bahrarninejad. S., Asenstorfer, R.E., Williams, K.J., Hayasaka, Y., Zwer, P.K.,

Riley, IT., Schultz, C.J. Metabolites correlated with cereal cyst nematode resistance in oats (Arena sativa) identified

using single seed descent lines. Nematol. Medit. 36, 145-152: 2008. Copyright 2008 Istituto per La Protezione delle

Piante (IPP).

1161

Johnson, D., Bramley, R. The clever country and the wine industry. WBM October, 44-45;

2009.

The authors review the industry's strategic plans and overall investment in research, development and

extension (RD&E) and take a look over the horizon at the challenges and opportunities ahead.

© Reproduced with permission from Johnson, D., Bramley, R. The clever country and the wine industry. WBM October, 44-45; 2009. Copyright 2009 Free Run Press Pty Ltd.

1162 Muhiack, R.A., Smith, P.A., Wells, S., Pender, D., Pretorius, I.S. The climate is right for change.

WBM August, 60-62; 2009.

The article encourages the wine industry to have the vision to tackle the issues related to climate

change.

© Reprinted with permission from Muhlack, R.A., Smith, P.A., Wells, S., Pender, D., Pretorius, I.S. The climate is right for change. WBM August, 60-62; 2009. Copyright 2009 Free Run Press Pty Ltd.

1163

Ugliano, M. Enzymes in winemaking. Moreno-Arribas, V., Polo, M.C. (Eds.). In Wine

Chemistry and Biochemistry. New York: Springer, Chapter 5, pp. 103-126; 2009.

For a preview see http://www.springerlink.com/cOntent/h2248m212)tOm7i8g/


AWRI extension and roadshow calendar December 2009 TechnicalRevjew 1 83 December 2009

February 2010 Technical Review 184 February 2010

April 2010 Technical Review 185 April 2010

May 2010 AWRI Roadshows:

• Northern Slopes Zone - New England NSW

• Wagga Wagga NSW

June 2010 Technical Review 186 June 2010

July 2010

The 14th Australian Wine Industry Technical Conference

August 2010 Technical Review 187 August 2010

September 2010 Proposed Advanced Wine Assessment Course

October 2010 AWRI Roadshows:

• Port Phillip Zone - Mornington Peninisula Vie

• Port Phillip Zone - Yarra Valley Vie

Technical Review 188 October 2010

For further information, please contact Virgina Phillips on (08) 8303 6687 or virginia.phillipsawri.com.au .

* Details subject to change without notice. Please visit the AWRI website to view the most up to date copy of this calendar at www.awri,com.au/eventsJcalendar/ All information was accurate at time of compilation.

December 2009 Technical Review No. 183 - 61

Conference calendar 26-28 January 2010

Unified Wine & Grape Symposium, Sacremento, California. W: uniuledsymposium.com

24-28 March 2010

9th International Symposium on Innovations in Enology, Stuttgart, Germany.

W: www.intervitisinterfructa.de/kongress.

International Symposium on Technology in Viticulture, Stuttgart, Germany.

W: www.intervitis-interfructa.de .

3rd International Symposium on Organic Wine Growing: Guidelines for Organic Enology,

Stuttgart, Germany. W: www.intervitis-interfructa.de .

20-22 June 2010

International Cool Climate Symposium for Viticulture and Oenology, Seattle, Washington,

USA. W: asev.org

28 June – i July 2010

11th International Symposium on the Genetics of Industrial Microorganisms, Melbourne

Convention and Exhibition Centre. W: www.gim20l0.org

3-8 July 2010

14th Australian Wine Industry Technical Conference, Adelaide Convention Centre, Adelaide, SA.

Info: Kate Beames—Conference Manager, T: +618 8313 6821; F: +618 8313 6686; E: info@

awitc.com.au ; W: www.awitc.com.au


I :.

C

CC

Seasons Greetingsfiom the staffat The Australian Vine Research Institute


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Subscription rates for 2009/2010

• All subscriptions are due on 1 July

• Those wishing to subscribe part way through the financial year will be invoiced for subsequent

issues up to and including the June issue of that year

• Issues published for the current year and prior to the date of subscription, can be ordered

separately

• Back issues (not the current year) can be ordered separately

12-month subscription from 1 July 2009

Posted to Australia (GST inclusive)

Standard A$79.00 Student* A$46.00

Posted overseas

Standard A$92.00 Student* A$63.00

Subscription after 1 July 2009 up to 30 June 2010

Rate per current year issue

Posted to Australia (GST inclusive) Standard and Student A$13.00

Posted overseas Standard and Student A$15.50

Rate per back issue

Posted to Australia (GST inclusive) Standard and Student A$11.50

Posted overseas Standard and Student A$13.00

*proof of full time student Status required.

Cheques and money orders should be made out in Australian currency, payable to

'The Australian Wine Research Institute' and forwarded to:

Library Technician

The Australian Wine Research Institute

P0 Box 197, Glen Osmond, SA, 5064 Australia

Please direct all subscription enquiries to the AWRI Information Services team.

Phone: (08) 8303 6626 1 Fax: (08) 8303 6628 I Email: [email protected]

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