Board members The company The AWRI’s laboratories and offices are housed in the Innovation Central Building within an internationally renowned research cluster on Mr P.J. Dawson, BSc, BAppSc (Wine Science) The Research Institute Ltd the Waite Precinct at Urrbrae in the Adelaide foot- Chair – Elected a member under Clause 25.2(c) of was incorporated on 27 April 1955. It is a com- hills. Co-located in the Wine Innovation Central the Constitution pany limited by guarantee that does not have a Building with the AWRI are grape and wine scien- share capital. tists from other organisations. Mr J.C. Angove, BSc Elected a member under Clauses 25.2(c) and 27.1 The Constitution of the Australian Wine Research The Waite Precinct is also home to other research of the Constitution Institute Ltd (AWRI) sets out in broad terms the and teaching organisations including: Australian aims of the AWRI. The AWRI’s activities are guided Centre for Plant Functional Genomics (ACPFG), Mr J.F. Brayne, BAppSc (Wine Science) by its business and research, development and Australian Genome Research Facility (AGRF), Elected a member under Clause 25.2(c) extension plans, and its stated mission, values Australian Grain Technologies (AGT), Australian of the Constitution and behaviours: Plant Phenomics Facility, the Centre of Excellence in Plant Cell Walls, three divisions of CSIRO, South Mr P.D. Conroy, LLB (Hons), BCom Mission Australian Research and Development Institute Elected a member under Clause 25.2(b) Supporting the Australian grape and wine (SARDI) and The University of Adelaide’s School of of the Constitution industry through world class research, practical Agriculture, Food and Wine. solutions and knowledge transfer. Dr J.S. Harvey, BSc (Hons), PhD, MBA, GAICD Registered office Elected a member under Clause 25.2(c) Values Cnr Hartley Grove and Paratoo Road, of the Constitution Values provide guidance in how the AWRI will Urrbrae, SA 5064 deliver on its mission. These values are: Dr D.L. Johnson, BSc (Hons), PhD, MBA, GAICD Postal Address: Ex officio under Clause 25.2(a) of the Constitution • Excellence PO Box 197, Glen Osmond, SA 5064 as Managing Director of the AWRI • Integrity Telephone (08) 8313 6600 • Passion Fax (08) 8313 6601 Mr B.M. McKinnon, BAgSc (Oenology)(Hons) Internet: www.awri.com.au Elected a member under Clause 25.2(c) Behaviours Facebook: www.facebook.com/The.AWRI of the Constitution Behaviours in support of those values: Twitter: www.twitter.com/The_AWRI ABN: 83 007 558 296 Mrs E.A. Riley, BAppSc (Wine) Excellence Elected a member under Clause 25.2 (b) • Outcomes focussed, delivering results of the Constitution • Personal mastery – being the best one can be • Asking and answering the right questions Ms L.E. Rose B AppSc, BSc • Relevant to industry Elected as a member under Clause 25.2(c) • Collaborating to achieve faster, better or of the Constitution cheaper outcomes

Mr M.R. Watson, BEc, MBA, ACA, IPAA Integrity Elected a member under Clause 25.2(b) • Accountability to stakeholders of the Constitution • Dealing honestly, impartially and consistently • Scientific and professional rigour

Passion • Enthusiasm for our people, our industry, and our products • Spirit of creativity • Enjoying work and celebrating achievements • Desire to do better • Pursuing knowledge and understanding Contents

Chair’s report 2

Managing Director’s report 4

Board notes 6

Highlights of the year 2012-2013 8

Staff 11

Staff activities 14

Progress reports 15 Information and knowledge transfer 15 Grape and wine composition 25 Grape and wine production 30 Wine in society 42 Communications and information delivery 44 Commercial Services 47 Corporate Services 49

Financial statements – Directors’ report 50

Financial statements 53

Notes to and forming part of the financial statements 55

Memorial funds 62

Appendix 1 – External presentations and talks 64

Appendix 2 – Teaching responsibilities (Lectures) of AWRI staff 78

Appendix 3 – Student supervision responsibilities of AWRI staff for 2012/2013 79

Appendix 4 – Media interviews 79

Appendix 5 – Papers published by AWRI staff recorded during 2012/2013 81

59th ANNUAL REPORT—30 JUNE 2013 Presented to the Australian grape and wine sector

AWRI Annual Report 2013 1 Chair’s report

With the expiry of the GWRDC-AWRI seven year • the importance of the individual carrying out investment agreement on 30 June 2013, the past the research – the need for in-depth knowl- year has seen a significant focus on the future edge combined with peripheral vision, creativ- shape and resourcing of the AWRI. ity, motivation, scientific values and past effectiveness; and By any measure, the past GWRDC-AWRI investment agreement framework was very successful in sup- • the value of multi-disciplinary approaches. porting a high level research, development and extension capability within the AWRI. This capability The integrated AWRI model, with its mission has ably supported our industry in an increasingly of supporting the Australian grape and wine complex and challenging global market. industry through world class research, practical solutions and knowledge transfer, aims to cap- The pressures on the profitability of the Australian ture all of these values and approaches. grape and wine sector are well known but it is sobering to contemplate where we might be More recently Australian Nobel Laureate, Professor today without cultural change resulting from Brian Schmidt, addressed the subject of the impor- our improved understanding of such issues as tance of research to the Australian wine sector in his , oxidation and wine closures, to opening address at the 15th Australian Wine Industry name a few. Strategies driven by this knowledge Technical Conference. His comments included: coupled with new discoveries in aroma and flavour chemistry and the development of new generation • “The most valuable discoveries for the industry yeast have seen real value added to our produc- are those that we do not yet know about” tive output and provided significant competitive advantage in a highly cost sensitive environment. • “Good science is creative”

Peter Dawson Our grape and wine research levy system, with • “Scientists need a long term plan... matching funding for research investment by the they need continuity” Australian Government, is unique in the world. It allows small and large producers to share in the • “Failure is part of the innovation cycle” benefits of innovation and knowledge develop- ment, driving the potential and diversity of the It was a cautionary message to industry and Australian wine proposition at all levels. Similarly, funding bodies about the pitfalls of becom- as an industry-owned and dedicated wine ing overly prescriptive and short-term in research institute, the AWRI is unique in the world research investment. of wine. A well-resourced, high performance research capability has long been a source of Declining levels of public investment in R&D is envy in all other wine producing countries. now a global phenomenon. At a time when tax receipts and budgets of all persuasion are under The key questions for our Board have been: how do pressure, increased productivity is one of the few we secure the capability of the AWRI for the future levers available to drive economies forward. It is benefit of our industry and how do we adapt that ironic that when budgets are under pressure one capability to meet changing priorities? Indeed what of the first casualties is investment in the very organisational framework will provide a sustaina- thing that can drive productivity, namely training ble, affordable and effective launch pad to support and R&D. The agricultural sector in is a future innovation and profitability in our industry? notable example. A recent senate enquiry noted that for the first time in history, agricultural R&D Sir Paul Nurse, Nobel Prize-winning scientist and in Australia is declining at the same pace as our president of the Royal Society of London pro- rate of productivity is flattening. Australia cur- vided some useful insights to the resourcing of rently spends approximately 2.2% of its GDP on research in a talk titled ‘Making science work’ fea- research and development – putting Australia tured on the ABC’s Science Show in February this in the middle of the OECD table. By way of con- year. He talked of: text, 5% of GDP was invested in agricultural R&D in Australia in the 1970s. For the wine industry, • a continuum from discovery science, acquiring despite increased levy contributions with recent new knowledge, through research aimed at harvests being higher than six year averages, translation of scientific knowledge on to appli- fewer funds seem to be available for investment cation and innovation; in productive grape and wine R&D.

2 AWRI Annual Report 2013 Much effort has been directed this year toward back to partnerships that clearly focus on deliv- securing a new long-term GWRDC-AWRI invest- ering on grassroots industry priorities is part of ment agreement commencing on 1 July 2013. A the solution. new four year funding agreement is now in place providing funding for defined core industry capa- The Annual Report of the AWRI provides a bility building activity and specific contested detailed financial report related to the past year research projects. This funding will cover approx- of operations. It should be noted that the AWRI imately half of the AWRI’s operational costs over has been operating for some years on a deficit the duration of the agreement. budget. The result from operating activities in FY2013 was a deficit of $410,851 which was offset Central to this new agreement was the devel- by $447,256 in finance income. Cash reserves at opment of the AWRI’s Five Year RD&E Plan the end of FY2013 totalled $10.34 million. However, 2013-2018. The plan builds on current AWRI activ- the organisation has significant obligations and ities that have demonstrable benefit to industry liabilities and the amount of cash reserves in and addresses existing and emerging issues using excess of such liabilities being $4.65 million. The state-of-the-art tools and traditional and emerg- current cash surplus is the result of the prudent ing scientific disciplines. Input to the plan came financial management in areas outside of that from a comprehensive consultation and review funded by R&D levies over an extended period process which involved 36 workshops held across of time. It is current Board policy to hold cash six states and the ACT. More than 200 industry reserves sufficient to cover up to six months of personnel representing 135 stakeholders includ- operating activity of the AWRI in the event that ing peak bodies, state and regional associations, there is an interruption or delay in the receipt of and grape growing organisations, funding; a scenario not without precedent. The provided input into the development of projects. current available cash reserve is sufficient to cover As a result of this process, and substantial inter- approximately four months of operating activity nal planning, 113 project ideas were refined to the and ensures that the AWRI can continue to meet final list of 50 projects, grouped under 17 theme its financial obligations without disruption to ser- headings. Importantly, the projects respond to vice or capability. many of the priorities outlined in the GWRDC’s 5-year plan 2012-2017; are based on industry pri- After 12 years as an AWRI Board member, I will be orities; and integrate research, development and standing down at the end of 2013. I feel privileged extension activities. I would like to thank all of the to have chaired the Board of the Australian Wine participants in that process. A copy of the new Research Institute, and wish to sincerely thank the plan is enclosed with this Annual Report and I Board members for their support and for contrib- encourage you to provide any feedback to the uting their skills, expertise and time in guiding our AWRI’s Managing Director, Dr Dan Johnson. industry’s innovation engine. I also wish to thank Dan Johnson for his leadership and unrelenting It is worth noting that significant parts of the professional approach through what has been a AWRI‘s new RD&E Plan remain unfunded, difficult year. The staff at the AWRI should also be including work on the authenticity and origin commended for their hard work and determina- verification of Australian wine, while other areas tion to deliver valuable outcomes for our industry. including wine and health and lower alcohol wine are not sufficiently funded in quantum or term given the value placed upon them by indus- try. There is an urgent need to address the real decline in the levels of funding provided: funding which drives ongoing innovation and productiv- Peter Dawson ity in the grape and wine sector. Chair

In the rounds of consultation for the develop- ment of the AWRI’s new Five Year RD&E Plan, industry made it clear what its priorities were and where it expected R&D levy contributions to be invested. Questions need to be asked, though, how can industry best control the expenditure of its levy funds, and how can non-value-adding activities and bureaucracy be minimised? A shift

AWRI Annual Report 2013 3 Managing Director’s report

A year of transition – planning improving products and processes; extension for the future and adoption; and service capabilities and foundational datasets. The Australian wine sector continues to show considerable resilience in the face of difficult The 2013-2018 plan builds on the achievements of trading conditions. However, industry bodies, the AWRI’s 2006-2013 plan, but shifts the emphasis including the AWRI, are not immune from these and direction of future RD&E to align with current challenges, and the past year will be remembered industry priorities and feedback. Valued services as one of transition and restructuring. such as the AWRI helpdesk service and emergency response capabilities will be continued while new The highly successful 7-year investment agree- directions include an increased focus on: mouth- ment between the GWRDC and the AWRI, and the feel and texture; genomics technologies; the grape associated AWRI 7-year Research, Development to wine interface; packaging and transport prac- and Extension plan, concluded this year. Projects tices; new extension platforms; and cost saving Dan Johnson were finalised and findings summarised ahead of options. This is industry’s plan for its future. a transition to a new AWRI research and funding framework. Key outcomes from the first six years of Copies of the plan are available to all AWRI stakehold- Copies of all AWRI papers, and most grape and the agreement were highlighted in my report last ers and can be accessed, along with project status wine-related publications from other institutions year, and highlights from this year are listed below updates and contact details, from the AWRI website. are available to producers from the AWRI library. and elsewhere in this document. This year 2,466 papers were distributed to the This year, the AWRI was again heavily involved AWRI’s stakeholders. Technical outputs continued to be of a very high in program planning, preparations and logistics standard and offered real solutions for industry for the 15th Australian Wine Industry Technical These paper requests formed just over half of problems. However, this year there was a need to Conference (, July 2013). This 15th con- the total of 4,833 information requests, helpdesk deliver these outputs with the looming prospect of ference marks 43 years of the existence of the enquiries and problem investigations addressed a substantial decline in the quantum and security Australian Wine Industry Technical Conference during the year. 1,453 requests for information of industry funds available for research, develop- and its important contribution to the develop- were managed through the AWRI helpdesk ser- ment and extension. No stone was left unturned ment of the Australian grape and wine industry vice, of which: 1,015 concerned winemaking; 357 to find operational efficiencies and reduce costs through information sharing and networking. concerned ; and 100 concerned regu- to align with this new paradigm, and difficult deci- Many staff members from the AWRI were also latory or health. A further 914 problem samples sions were made. Despite this, there remains a need involved in the program development, prepara- were analysed as part of 202 separate investiga- for all sector participants to work together to pro- tions and logistics for the international scientific tions on behalf of Australian producers. To put vide a foundation for strategic research programs conference, WineHealth 2013 (Sydney, July 2013) as this into perspective, 19 requests for assistance and to ensure that the available funds ‘hit the grass- well as Crush 2012, a two-day national symposium were addressed on each working day of the year; roots’ in the most efficient way. The attraction and dedicated to grape and wine research (Adelaide, this is roughly in line with previous years. retention of expert scientists, sourced from a small November 2012). global pool, are critical to prevent further decline In addition to these figures, more than 86,000 in research capacity and capability and to ensure analyses were undertaken on more than 17,000 the continuation of ‘game-changing’ research out- Technical trends grape and wine samples by the AWRI Commercial puts essential for the sustainability of this industry. Services laboratories; an all-time record. This year, the AWRI published its 1500th paper, a This year, a comprehensive consultation and significant milestone for any research organisa- Key technical trends observed in the informa- review process was undertaken to prepare a tion and testament to a consistent contribution tion and helpdesk enquiries relative to long-term 5-year Research, Development and Extension to the Australian wine sector’s innovation efforts trends included: plan for the AWRI for the period 2013-2018. over the past 58 years. Fittingly, the paper Workshops involving all of the AWRI’s major stake- ‘Beyond bentonite’, was an AWRI report sum- • The volume of enquiries from each state was holder groups including peak body, state and marising recent progress in developing efficient, broadly in line, percentage wise, with state regional-based associations, winemaking and cost-effective alternatives to the use of bentonite, production figures. The nature of enquiries grapegrowing organisations were held around a fining agent used to prevent haze formation in was very broad with no key issues specific to Australia to understand industry priority topics. white wine. The AWRI has worked for many years a region. to understand the causes behind protein haze to Following this process and substantial inter- find cost-effective solutions, and this past year • A spike in the number of enquiries was experi- nal planning, 50 projects were identified in the saw substantial advances in both fundamental enced in October 2012 and March 2013. The thematic areas of environment and sustain- and practical understanding. October figure was driven in part by an ability; consumers, customers and markets; increasing number of Brettanomyces-related

4 AWRI Annual Report 2013 enquiries. The percentage of queries related to • High resolution 3D crystal structures of two haze • The ‘BAG alliance’ – a trilateral partnership Brett has been trending upwards over the past forming thaumatin-like proteins at winemaking between L’Institut des Sciences de la Vigne et few years, and is now at levels similar to that in temperature were resolved and passed the du Vin (ISVV) in Bordeaux, Hochschule the early 2000s, suggesting that microbiologi- Protein Data Bank validation. The availability of Geisenheim in Germany and the AWRI was cal and sulfide-related queries are continuing very high resolution structures for two isoforms cemented with the support of the respective to be a regular issue for many winemakers. of haze forming proteins will allow identification regional governments. Collaborative research Research work will continue in the coming of differences in structure that might explain projects will be established in 2013/2014. years on new Brett management strategies. their differences in haze behaviour; this informa- The spike in enquiries in March was driven by a tion has the potential to open the way to a • Partnerships with the Australian Government large number of stuck fermentation enquiries targeted search for enzymes able to degrade were entered into for the AWRI to extend to that arose in a short space of time following thaumatin-like proteins at winemaking temper- the Australian wine sector relevant outputs the compressed vintage and the associated ature. One of the crystal structures is featured on from carbon farming research projects under- hot and dry conditions. the front cover of this annual report. taken across a range of sectors, and to continue the research effort into grape marc use as a • Hazes and deposits continued to represent the • To inform decision-making concerning the feed additive in commercial settings. majority (37%) of all investigations. Many of the labelling of products containing potential deposits were potassium hydrogen tartrate, allergens, the AWRI developed and validated a • A partnership between the AWRI and IT profes- although calcium tartrate was also observed test for milk and egg residues in wine. This sionals has led to the development and launch often, typically as a result of high calcium simple assay is now available for producers of an Agrochemical Search App and a concentrations (either naturally or through and, providing a wine meets certain analytical Winemaking Calculator App. Both apps have calcium based additives and processing aids parameters, can help to avoid the need for seen strong uptake and regular user sessions. such as skim milk, bentonites or calcium carbon- allergen labelling. ate) or, in the case of calcium DL-tartate deposits, the use of racemic tartaric acid or potassium • The AWRI Ferment Simulator was released and hydrogen tartrate when cold stabilising. trialled by 26 major wine producers across four The view over the horizon Instability problems are continually being states. The tool can be used to track ferment addressed during the AWRI’s Roadshow work- trajectory and account for conditions such as The final reports prepared of the work under- shops and via other AWRI communication media temperature, yeast, wine type, nutrient levels, taken in the last seven years provide many such as the AWRI website, eNews and eBulletins. agitation regime and tank size. It can be used to reasons to be proud of what the Investment test and evaluate alternative ferment manage- Agreement between the GWRDC and the AWRI ment strategies, monitor refrigeration and has achieved. It is inspirational to see the AWRI’s Technical highlights electricity demand and predict problem activities making a positive impact on the busi- ferment behaviour so that early corrective nesses of Australian grape and wine producers. The year also saw a number of research highlights. A action can be taken when needed. Indeed, the support and feedback the AWRI has full list is provided in the annual report, but some of received from industry has instilled a renewed the most noteworthy include those shown below. sense of purpose and urgency to tackle, in New partnerships partnership with grape and wine producers, produced by sequential inoculation industry’s most pressing problems, through with a non-Saccharomyces strain and a S. cer- Opportunities arose through the year for the embedded expertise and intellect, creativity evisiae strain were ~1 % v/v lower in ethanol AWRI to leverage and optimise industry R&D and state-of-the-art technology. The AWRI’s new concentration than wines produced by the same investment by entering into a number of new RD&E plan commenced on 1 July 2013, and the S. cerevisiae strain. Similarly, a selected S. cerevisiae partnerships with industry bodies, wine compa- AWRI aims to deliver all aspects of this industry mutant strain produced wine 1.5% v/v lower in nies and research institutes. plan over the next five years. ethanol than the parent strain. The flavour prop- erties of mutant strain still need to be optimised, • A partnership between the Winemakers’ I wish to thank the AWRI Chair, Mr Peter Dawson, but substantial progress is being made towards the Federation of Australia, the National Wine and the AWRI Board for their invaluable contribu- long-standing target of using yeast, a low cost win- Foundation and the AWRI was established, tion and guidance this year. I would also like to emaking input, to make lower ethanol wines with with an initial focus on alcohol and pricing and acknowledge the continued support and part- full flavour attributes. a review of the evidence concerning wine nership of many of the AWRI’s stakeholders and consumption and health. funding agencies, which enable such effective • An interspecific hybrid yeast between outcomes to be produced. Finally, my thanks to Saccharomyces cerevisiae and Saccharomyces • An exclusive agreement between Wine Team AWRI, who find ways to turn every chal- mikatae was developed. Hybrids produce wines Australia and the AWRI was established for the lenge into an opportunity and do so with a very with altered concentrations of volatile AWRI to undertake analytical tests required high level of excellence, integrity and passion so compounds known to contribute to wine under the Wine Australia audit program. that for this great industry success is inevitable. flavour and aroma, including compounds asso- ciated with non-Saccharomyces yeast species. • An AWRI node was established in the Hunter Using these hybrids winemakers may be able to Valley, with in-kind and financial support from achieve complex wines while avoiding the risks local associations and local growers and winer- associated with spontaneous fermentation. ies. The node services the Hunter Valley and Dan Johnson other nearby regions and assists in the uptake Managing Director of the latest information and technologies.

AWRI Annual Report 2013 5 Board notes

Chair Audit Sub-Committee Meetings Mr P.J. Dawson Mr M.R. Watson (Chair) Ordinary General Meeting th L to R: Jim Brayne, Liz Riley, John Angove, Dan Johnson, Peter Dawson (Chairman), Mr P.D. Conroy The 58 Ordinary (Annual) General Meeting was Louisa Rose, John Harvey, Mark Watson. Absent: Paul Conroy and Brett McKinnon Alternate Directors of the Board Ms. L.E. Rose held on 4 December 2012. Mr M.R. DeGaris (from 18/09/2012) Mr N.A. McGuigan Personnel Sub-Committee Special General Meeting Mr C.B. Ryan (until 18/09/2012) Mr P.J. Dawson (Chair) n/a Mr A.N. Sas Mr B.M. McKinnon Mr J.F. Brayne Board The Board of the AWRI met on the following dates: 18 September 2012, 4 December 2012, 26 February 2013, 22 March 2013 (teleconference), 4 June 2013, 28 June 2013 (teleconference).

Jim Brayne Liz Riley John Angove Dan Johnson Funding Number of collaborators in areas around the world The Board of the AWRI acknowledges the con- tinuing financial support of the Grape and Wine Research and Development Corporation, 3 the Premier’s Science and Research Fund, the 4 Government of , and Bioplatform 17 Australia’s EIF/Super Science program. 3

Appreciation 1 The activities at the AWRI benefit from collabo- rations from individuals and organisations from 14 different countries: Australia (Australian Capital Territory, , , South 91 Australia, Tasmania, Victoria, Western Australia), Canada, Chile, China, Denmark, England, , 1 2 Germany, Italy, New Zealand, Scotland, Slovenia, Spain, and the USA. The assistance, cooperation and/or collaboration from partners across the globe are gratefully acknowledged.

John Harvey

Mark Watson

Peter Dawson Louisa Rose (Chair) Absent: Paul Conroy and Brett McKinnon Highlights of the year 2012-2013

Market and consumer An insight into Chinese consumer descrip- known to contribute to wine flavour and aroma, understanding tive language was obtained In a collaborative including compounds associated with non-Sac- study with the University of South Australia, spe- charomyces yeast species. Using these hybrids Highlights towards enabling cific Chinese fruit and flavour terms were found winemakers may be able to achieve complex market access: to be associated with different wine styles, and wines while avoiding the risks associated with knowledge was gained regarding which wines spontaneous fermentation. Partnership to investigate key wine health from highly diverse styles were most liked. questions A partnership between the New analytical method for oxidation-related Winemakers’ Federation of Australia, the National off-flavour compounds established The com- Wine Foundation and the AWRI was established, Winemaking excellence pounds phenylacetaldehyde and methional were with an initial focus on alcohol and pricing and strongly related to oxidative flavour in wines. a review of the evidence concerning wine con- Sulfite tolerance in D. bruxellensis A clone of sumption and health. the sulfite efflux pump from D. bruxellensis AWRI New analytical method for quantifying 1499 (DbSSU1) has been expressed in a strain of S. potent tropical thiols In studies with the Method developed to inform allergen label- cerevisiae lacking this pump. DbSSU1 was able to University of Adelaide, a relatively simple method ling decisions To inform producer decisions complement the S. cerevisiae defect, conferring has been validated that will quantitatively analyse concerning the labelling of products containing sulfite tolerance. This is the first experiment of this these hard to measure compounds, with numer- potential allergens, the AWRI developed and val- type conducted using a D. bruxellensis gene, high- ous advantages over previous methods. idated a test for milk and egg residues in wine. lighting the value of genomic resources. Structure of protein haze revealed High reso- New low-ethanol yeast strains Wines produced lution 3D crystal structures of two haze forming Highlights towards improving by sequential inoculation with a non-Saccharo- thaumatin-like proteins at winemaking tempera- consumer understanding myces strain and a S. cerevisiae strain were ~1 % v/v ture were resolved and passed the Protein Data Bank and acceptance: lower in ethanol concentration than wines pro- validation. The availability of very high resolution duced by the same S. cerevisiae strain. Similarly, structures for two isoforms of haze forming proteins Consumer experiences with closures A Shiraz a selected S. cerevisiae mutant strain produced will allow identification of differences in structure that wine bottled under 15 different closures has been wine 1.5% v/v lower in ethanol than the parent might explain their differences in haze behaviour; this characterised at the 24 month post-bottling time strain; however it is important to note that the fla- information has the potential to open the way to a point by sensory descriptive analysis, and subse- vour properties of the mutant strain still need to targeted search for enzymes able to degrade thau- quently seven samples were tasted by more than be optimised. matin-like proteins at winemaking temperature. 200 consumers in Sydney. Although the wines were quite similar in sensory properties, there The AWRI wine microorganism culture col- Polysaccharides in white wine – the role of fer- was a significant difference in purchase intent fol- lection now co-promoted through Atlas of mentation on solids The polysaccharide profiles lowing blind tasting, with the most oxidised wine Living Australia website The AWRI wine micro- of , and wines made having the lowest purchase intent score. The organism culture collection of yeast and bacterial under controlled conditions using different juice results, which are in line with previous studies, strains has become an associated site of the Atlas extraction and handling methods demonstrated indicate that small sensory differences are impor- of Living Australia (ALA). ALA is an Australian that significant differences can be created in both tant to consumer preference. Government initiative and the Australian node the total amount of polysaccharides and their size of the Global Biodiversity Information Facility; it is distribution. This provides insight into the rela- A consumer rejection level for salt in wine providing a national database of all of Australia’s tive contribution of yeast, grape pulp and skin to The amount of sodium chloride that affected flora and fauna that can be accessed through a the total pool of polysaccharides. Importantly, fer- consumer preference in white and red wine was single, easy to use website. ALA provides another mentation on solids produced the largest increase found to be above 1.5 g/L, providing guidance point of entry for researchers and industry to in total polysaccharides compared to those made for wine companies in setting specifications for search for wine-related microorganisms housed from free run juice in all three varieties. This average grapes or wines with elevated sodium. in the AWRI culture collection. This partnership increase of 80% in total polysaccharides over the with ALA illustrates the high standing and rec- clarified free run control was caused by increases A rapid sensory analysis method called ognition of the AWRI culture collection in the in the medium molecular weight fraction which ‘Napping’ has been developed The technique Australian scientific community. have recently been identified as being responsible was evaluated and found to provide closely simi- for reductions in perceived alcohol hotness. lar results to conventional sensory methods. The New yeast hybrids between Saccharomyces method has great potential for application in indus- cerevisiae and Saccharomyces mikatae An Predicting wine tannin concentration try trials, being much cheaper and quicker to apply. interspecific hybrid between Saccharomyces through grape analysis To establish a grape cerevisiae and Saccharomyces mikatae has been extraction method that predicts tannin extract- developed. Hybrids produced wines with ability and concentration in wine, 40 grape altered concentrations of volatile compounds samples from five growing regions were

8 AWRI Annual Report 2013 sourced in collaboration with Accolade Wines. Tannin and phenolic measurement moves the period 2013-2016. Outputs from carbon farm- Comparison of a number of protocols demon- into the cloud The AWRI Tannin Portal has been ing research projects in a range of sectors will be strated that extraction with model wine of gently improved and extended in the newly released extended under this grant. crushed, whole fresh or frozen grapes consist- WineCloudTM. This web-based tool allows grape ently gave much lower tannin results compared and wine producers to upload, analyse and Research effort into grape marc use as a to the standard extraction protocol across all benchmark data in a secure online environment. feed additive expanded The AWRI received varieties. This means that grape tannin concen- Producers can use their own equipment to meas- an Australian Government grant entitled ‘Using trations obtained from model wine extractions ure colour, phenolics and tannins in red grapes, grape marc as a feed additive in commercial are in the same order of magnitude as wine ferments and wines. The tool can be used to moni- settings’ to continue and expand the AWRI’s tannin concentrations. tor grape maturity, track active ferments and follow ongoing work in this area. wines as they age, to achieve specific target profiles. Microwave maceration leads to extraction of Regions benefit from Landcare grants The tannin and pigment The efficient extraction of AWRI assisted in drafting and submitting four suc- tannin and pigment can occur before fermentation Viticulture/sustainability cessful Community Landcare Grants applications. using microwave maceration and short skin con- The regions to benefit were: Macedon Ranges tact time, allowing the ferment to be performed Chardonnay clonal variation project pro- (Vic); the Granite Belt (QLD); and Coonawarra off skins. Preliminary histological examination of gresses The proposed sequencing strategy for a (SA). The AWRI will manage projects on pest and grape skin samples has revealed that microwaved Chardonnay reference genome has been success- disease management; grapevine nutrition; sus- skin showed more structural disruption of skin ful, and sequencing of all 14 Chardonnay clones, tainable vineyard management practices and cells and release of material from vesicles than skin which are to be used in a comparative analysis winery wastewater management. which had been heated, supporting the theory against the more thoroughly sequenced reference that extraction might be more efficient with micro- genome, is also complete. Comparative genomics wave than with conventional heating. Application and data analysis will take place in 2013/2014. Extension and of the technique to Botrytis-affected musts resulted educational activities in reductions in mean laccase concentrations from The pepper compound rotundone varies widely 8.2 µg/mL to 0.9 µg/mL. across a vineyard A project with Dr Rob Bramley Workshops delivered in ‘packaging’ and ‘diffi- and Mt Langi Ghiran showed a dramatic variation in cult vintages’ The AWRI Roadshow workshop ‘A Rapid analytical method for key winemaking the concentration of aroma compound rotundone guide to trouble-free packaging for winemakers’ parameters performs similarly to refer- across a single vineyard, with clear spatial zones of has been delivered across 29 of Australia’s wine ence method Over 1,500 juice samples were higher and lower rotundone within the block. regions to over 500 participants. The launch of the assessed using a combined rapid spectral analyt- next workshop series ‘Adapting to difficult vin- ical method for YAN, pH, TA and TSS during the Viticultural practices compared in new exten- tages’, in the Barossa and Clare Valleys, occurred 2013 vintage. In another trial, 4,300 red grape sam- sion module A Research to Practice (RtP) training in May. In addition, 14 AWRI Seminar events were ples were analysed using the same technology, manual and workshop that compares viticulture held during 2012/2013, to 301 participants. achieving a similar accuracy to the reference ana- under conventional, organic and biodynamic lytical method, representing a dramatic potential practices was prepared. This training module will Hunter Valley node established An AWRI node saving in analysis costs. enable land managers to critically evaluate their was established in the Hunter Valley, with in-kind practices in light of the research findings about and financial support from local associations and Non-destructive analysis of wine in the bottle methods of vineyard management. local growers and wineries. The node will ser- Non-destructive in-bottle analysis was applied by vice the Hunter Valley and other nearby regions wine producers to sort batches of sparkling and New assay for measuring Botrytis infec- and assist in the uptake of the latest information red wines, which had developed quality variabil- tion A new gluconic acid assay was successfully and technologies. ity during packaging and storage. developed for the analysis of juice infected with Botrytis. The results suggest that the gluconic Crush 2012 In conjunction with other Wine Ferment Simulator released Twenty-six major acid concentration can be used as an indicator Innovation Cluster partners, the AWRI staff played wine producers across four states trialled a for Botrytis infection, however the testing also a major role in organising and supporting the fermentation simulator tool. The tool gives win- revealed that gluconic acid concentration is not Crush 2012 Symposium. emakers the ability to track ferment trajectory a good indicator of laccase activity. and account for conditions such as temperature, Preparations for 15th AWITC and WineHealth yeast, wine type, nutrient levels, agitation regime Carbon Farming Future research to be 2013 The AWRI was heavily involved in prepa- and tank size. It can be used to test and evalu- extended to the wine sector The AWRI received rations and logistics for the 15th Australian Wine ate alternative ferment management strategies, an Australian Government grant entitled ‘Building Industry Technical Conference and WineHealth monitor refrigeration and electricity demand and resilience and sustainability in the grape and 2013, key opportunities for the extension of tech- predict problem ferment behaviour so that early wine sector’ to support extension of the Carbon nical information to producers. corrective action can be taken when needed. Farming Futures outputs for the wine sector over

AWRI Annual Report 2013 9 New information made available New infor- Technical support New directions mation made available to producers included and collaboration six ‘AWRI Reports’ published in the Wine and Winemaking queries Project team members Viticulture Journal, as well as six columns on ‘alter- responded to a large number of technical queries Consultation and preparation of a 5-year native varieties’. Twelve ‘Ask the AWRI’ columns over the year on a range of winemaking topics. plan 2013-2018 A comprehensive consultation covering topical issues which generated the Some of the more frequently received queries and review process was undertaken to prepare most enquiries by producers were published were on topics including sulfur dioxide, bottling a 5-year Research, Development and Extension in the Australian & New Zealand Grapegrower & practices, taints and contaminations, ‘brett’ spoil- plan for the AWRI. Thirty-six workshops involv- Winemaker. Five new fact sheets about AWRI age and general microbiological instabilities, ing 135 stakeholder groups including peak activities were produced. New technical literature assistance with analytical methods for wine anal- body, state and regional associations, wine- published from around the world was abstracted ysis, regulation and export-related issues. During making and grapegrowing organisations, were in six issues of Technical Review. Producers were the 2013 vintage, a large number of calls were also held around Australia to understand indus- alerted to topical issues in 17 eBulletins issued taken on stuck and sluggish fermentations which try priority topics. Following this process and through the year. Updates of the AWRI’s activities appeared to be related to the prolonged hot and substantial internal planning, 50 projects were were reported in six issues of eNews, which were dry conditions experienced during the vintage. identified in the thematic areas of Environment emailed to producers. and Sustainability; Consumers, Customers and Investigations A significant number of investiga- Markets; Improving Products and Processes; Library continued to expand The John tions were also carried out during the year. A high Extension and Adoption; and Service Capabilities Fornachon Memorial Library continued to proportion of the investigations were categorised and Foundational Datasets. build an extensive knowledge base, now com- as haze and deposit related issues, with tartrate prising over 72,500 books, journals, journal deposits being responsible in many cases. The Bordeaux-AWRI-Geisenheim alliance under- articles, conference proceedings, etc. on grape number of helpdesk enquiries received was con- way The South Australian Government provided and wine production. sistent with the previous two years. a three year grant to enable the establishment of the ‘BAG alliance’ – a trilateral partnership with Website goes mobile A mobile version of the Requests for information The AWRI responded L’Institut des Sciences de la Vigne et du Vin (ISVV) AWRI’s website was launched to improve access to 4,833 requests for assistance and information, in Bordeaux, Hochschule Geisenheim in Germany to information for users who access the website consisting of: and the AWRI. Collaborative research projects and using mobile devices. Approximately 80,000 vis- a staff exchange program will be established in itors accessed the AWRI website with a total of • 2,466 articles requested by stakeholders. 2013/2014. ~270,000 page views. • 2,701 requests for information, of which: Metabolomics and bioinformatics capabil- Publication milestone reached The AWRI pub- ŰŰ 1,015 were managed by the AWRI Winemaking ity retained The AWRI metabolomics platform lished its 1500th paper, a significant milestone for Services team; and associated bioinformatics service received any research organisation. Copies of all papers are ŰŰ 338 were managed by the AWRI Viticulture confirmation of a continued commitment to this available to producers from the AWRI library. team; and platform from the Australian Government and ŰŰ 100 were managed by the AWRI Health and BioPlatforms Australia. Webinar series grows in popularity A second Regulatory Information Manager. webinar series featuring a total of 15 webinars Readers are strongly encouraged to read the was scheduled, including 3 webinars presented • 914 problem samples analysed under annual report in detail rather than relying on the by invited industry guests. 202 investigations. brief details above for information.

Winemaking and Agrochemical Apps avail- To put this figure into perspective, 19 requests for able An Agrochemical Search App and a assistance were addressed on each working day Acknowledgements Winemaking Calculator App were launched. Both of the year. apps have seen strong uptake and regular user Edited by Rae Blair Communications, Ella Robinson sessions since the launch, and the format pro- Partnership with Wine Australia. The AWRI and Dan Johnson vides a ready avenue for updates to address the entered into an exclusive agreement with Wine latest information. Australia to undertake analytical tests required Compilation assistance from Shiralee under the Wine Australia audit program. Dodd, Virginia Phillips, Annette Freeman and Throughout the year, AWRI staff gave 369 Alfons Cuijvers presentations and 51 media interviews, Analysis of Australian wine This year saw the conducted 71 workshops; authored 3 posters; AWRI commercial laboratories process a record Design by Geoffrey Reed Communications presented 35 lectures to undergraduate students number of samples (more than 17,000), a signif- (plus coordinated a 50 hour subject); and super- icant increase on the previous year, which was Photography by Jacqui Way Photography vised/co-supervised 13 students. itself a record year. More than 86,000 analyses . were undertaken on these samples. Despite the increase in workload and general increase in con- sumable and labour costs, the laboratories have managed to maintain prices at the reduced levels introduced in February 2011.

10 AWRI Annual Report 2013 Staff

The actual number of AWRI staff employed in a full- Fang Tang, Undergrad (Foreign Economy) Paul Chambers, BSc (Hons), PhD time, part-time and casual capacity as at 30 June 2013 RenminUniChina, GradDip (Financial Management), UniHertfordshire, Research Manager – Biosciences was 116 (94.26 full-time equivalents). When AWRI- MCommerce Uni New England, Finance Officer based students (both from Australia and overseas) (started 19 September 2012) Chris Curtin, BSc (Hons), PhD Flinders, Research and visiting researchers are added to our comple- Manager – Biosciences ment, the number increases to 119. Of this group of Alfons Cuijvers, M (Law) UniAntwerp, Project people working on outcomes for Australian grape Officer HR, OHS and Project Officer Leigh Francis, BSc (Hons) Monash, PhD UniAdel, and wine producers, around three-quarters (73.5%) Business Development Research Manager – Sensory and Flavour are funded by the GWRDC. Pauline Jorgensen, Cert III (Bus Admin) TAFE, Yoji Hayasaka, Dip Eng (Ind Chem) Tokyo IT, Administration Officer MPharmSc Monash, PhD Yamanashi, Senior Office of the Research Scientist – Mass Spectrometry Facility Managing Director Jan O’Donnell, Receptionist (concluded 29 August 2012) Paul Henschke, BSc (Hons), PhD UniAdel, Dan Johnson, BSc (Hons), PhD Flinders, MBA Principal Research Scientist – Microbiology UniAdel, GAICD, Managing Director Deborah Thornton-Wakeford, Receptionist Paul Smith, BSc (Hons), PhD Flinders, Research Vince O’Brien, BE (Chem) (Hons) UniAdel, PhD Jennifer O’Mahony, Receptionist Manager – Chemistry UniQLD, Business Development Manager Jeanette Tooley, Administration Support Eveline Bartowsky, BSc (Hons), PhD (Microbiology) Rae Blair, CertAppMgt (Mkting) AIM, GAICD, (concluded 22 October 2012) UniAdel, Senior Research Scientist – Microbiology Communication Manager Jody Hay, Function Support Officer Matteo Marangon, BSc (Hons), PhD UniPadua, Shiralee Dodd, BA, LLB(Hons), UniAdel, GradDip (concluded 8 March 2013) Senior Research Scientist (Legal Practice) Law Society of SA Executive Officer and Company Secretary Cristian Varela, BSc (Biochem), MSc (Biochem), Research PhD (Chem Eng+Bioproc) CatholicUniChile, Annette Freeman, DipBusAdmin Upskilled, Senior Research Scientist Executive Assistant to the Managing Director Markus Herderich, staatlich geprüfter (started 16 July 2012) Lebensmittelchemiker (CertFoodChem), PhD Cory Black, BSc (Hons), PhD (Chem) UniOtago, UniWürzburg, Group Manager – Research Research Scientist Kate Beames, AWITC Conference Manager Anthony Borneman, BSc (Hons), PhD UniMelb, Dimitra Capone, AssDip (Chem), BAppSc Andrea Francis, BSc UniWA, GradDip (EnvSc) Principal Research Scientist – Molecular Biology (Chem) UniSA, PhD UniAdel Research Scientist Murdoch UniWA, Conference Secretariat

Sandy Davis, BaRTS UniCanb, AWITC Admin Assistant (started 12 February 2013)

Corporate Services

Mark Braybrook, Cert IV Eng/Mech Trade TAFE, Operations Manager

Chris Day, CA, BAgSc (Oenology) UniAdel, MBA UniAdel, Grad Chartered Accounting Foundations Deakin, Finance Manager

Adam Holland, Cert IV IT NTUni, IT Coordinator

Linda Halse, BA, PostGradDip (Ind Rel) UniNatal, HR Manager

Catherine Borneman, BBus (Acc) RMIT, CA, Accountant Deborah Thornton-Wakeford and Jennifer O’Mahony

AWRI Annual Report 2013 11 Dan Johnson and Vince O’Brien

Peter Costello, BSc (Hons), MSc UniNSW, PhD Josh Hixson, BTech, BSc (Hons) Flinders, PhD UniAdel, Radka Kolouchova, AssDip TechCollFoodTech, UniAdel, Research Scientist Post Doctoral Scientist (started 8 October 2012) Technical Officer

Martin Day, BSc (Hons) UniSussex, PhD UNantes, Dariusz Kutyna, MSc AgUniPoland, PhD Victoria, Jane McCarthy, Cert (Anim Hand), Cert (Vet M (Oenol) UniAdel, Research Scientist Post Doctoral Research Fellow Nurs) TAFE SA, AdvCert (Med Lab Sc) UniSA, Technical Officer Richard Gawel, DipEd, BSc, GradDip (Oenol) Tracey Siebert, ScTechCert (Chem) SAIT, BSc UniAdel, Research Scientist UniAdel, Senior Scientist Kevin Pardon, AssDip (App Chem) SAIT, Technical Officer Helen Holt, BAgSc (Hons), PhD LaTrobe, Patricia Williamson, BSc (Food Eng) Research Scientist StateUniCampinas, MSc (Food Sc) UniIllinois, Wes Pearson, BSc (Wine Biochem) UniBritish Senior Sensory Scientist Columbia, Technical Officer – Sensory Keren Bindon, BSc (Hons) (Biology) UniNatal, MSc (Plant Biotech) Stellenbosch, PhD (Vitic) Jenny Bellon, BSc (Biochem & Gen) UniAdel, Scientist Sam Anderson, BSc (Forens & Anal Chem) UniAdel, Research Scientist Flinders, Laboratory Technician Alex Schulkin, BSc, Bar-llan, GradDip(Oen) Toni Cordente, BSc (Chem), BSc (Biochem), PhD UniAdel, Scientist Jelena Jovanovic, Purchasing Officer (Biochem+Mol Biol) UniBarcelona, Research Scientist Mango Parker, BSc (Chem) Flinders, Scientist Heather Donnell, Administrator Christine Mayr, State Examination (Pharm) LMUMunich, PhD (Chem), Research Scientist Stella Kassara, BSc (Hons) UniAdel, Scientist June Robinson, Research Laboratory Support

Simon Schmidt, BSc (Hons), PhD Flinders, Caroline Abrahamse, BSc (Biotech) (Hons) Research Scientist UniAdel, Technical Officer Microbial Metabolomics Facility

Mark Smith, BSc (Hons), PhD UniAdel, Sheridan Barter, BTech (Forens & Anal Chem), Natoiya Lloyd, BSc (Med Chem) (Hons) Flinders, Research Scientist BSc (Hons) Flinders, Technical Officer Post Doctoral Research Fellow

Jacqui McRae, BSc (Env Mgmt) VictUni, BSc (Hons) Danna Li, BSc (Molec Biol), BSc (Hons) UniAdel, Esther Kristianto, BSc (Appl Chem) UniTech (Biotechnology) Swinburne, PhD (Natural Products Technical Officer (started 26 November 2012) Sydney, Technical Officer-Metabolomics Chemistry) Swinburne, Research Scientist Angus Forgan, BSc (Hons) Flinders, Research Mark Solomon, BSc (Med Chem) (Hons) Marlize Viviers, BSc (Indust Chem), BSc (Hons), Laboratory Manager Flinders, Scientist M (Chem), PhD Stellenbosch, Research Scientist

12 AWRI Annual Report 2013 Bioinformatics Mardi Longbottom, BAgSc (Vit Sci), MVit, PhD Tina Tran, BSc (Microbiol/Biotech), BSc (App UniAdel, Viticulturist Biol) (Hons), PhD Victoria, Scientist Wade Hines, BA UC Santa Barbara (Bio Chem/ Molec Biol), PhD UC San Francisco (Pharm Chem), Gayle Baldock, BSc (Hons) UniGuelph, Scientist Melissa Aitchison, BAg Science UniAdel, Manager AWRI/BPA Bioinformatics Node (con- Laboratory Technician (started 30 July 2012) cluded 21 June 2013) Emma Kennedy, BSc (Comp Mod) Flinders, Technical Officer Bryan Newell, BAppliedSc (Chem/Physics) Nathan Watson-Haigh, PhD (Biol) UniYork, Senior UniSA, Laboratory Technician Bioinformatician (concluded 21 November 2012) Francesca Blefari, BBus, Uni Edith Cowan, Events & Projects Coordinator Kerry Pinchbeck, BSc (Med Chem) Flinders, PhD Jeremy Hack, Bioinformatician (Wine Chem) UniAdel, Laboratory Technician Anne Lord, GradDip (Info Stud) UniSA, Librarian Tadro Abbott, BChem Eng (Hons) UniAdel, Casual Sensory Panel Michael Downie, GradDip (Lib & Info Manage) Project Engineer UniSA, Library and Information Services Officer Lynn Alabaster (concluded 23 January 2013), Matthew Cream, Customer Relations Manager Peter Baldwinson, Brian Beggs, Jaqueline Gould, Virginia Phillips, Administrator (concluded 13 June 2013) Philippa Hall, Felicity Harding (concluded 9 April 2013), Sonya Henderson, Gurinder Khera, Lynette Robyn Gleeson, Laboratory Support Lee, Mary Likos, Catherine Milne, Ralph Osborne, Industry Applications Vivianne Rees, Heather Smith, Mark Werner, Fiona Alana Spears, CertII (Hosp Op) TAFE SA, CertIV Woodcock (concluded 30 April 2013) Peter Godden, BAppSc (Wine Sc) UniAdel, (Japanese Lang) VLLC, Customer Service Officer Group Manager – Industry Applications Heather Tosen, BSc UniAdel, Scientist Industry Development Neil Scrimgeour, BSc (Hons) (Appl Chem) and Support Wolverhampton, Research Manager – Slavko Bekavac, BAppSc (Chem & Chem Proc Industry Applications Tech) UniSA, Senior Laboratory Technician (con- Con Simos, BAppSc (Oen) UniAdel, MBA UniSA, cluded 15 April 2013) Group Manager – Industry Development Samantha Connew, LLB/BA, Uni Canterbury, Dip and Support Vit and Oenol, Lincoln Manager Hunter Valley Daniel Tynan, DipAppSc (Chem Tech) UniSA, Node (started 3 September 2012) Laboratory Technician Peter Dry, BAgSc, MAgSc, PhD UniAdel, Viticulture Consultant Wies Cynkar, BSc, PhD Wroclaw, Research Scientist Pamela Solomon, BTech (Foren & Anal Chem), BInnovationEnterprise (Sc & Tech) Linda Bevin, BBus (Info Mgt), GradDip (Lib & Info Bob Dambergs, BSc (Hons) UniAdel, PhD Flinders, Scientist Stud) QUT, Information and Knowledge Manager UniQLD, Senior Research Scientist Tim Reilly, BSc (Nanotech) (Hons) Flinders, Adrian Coulter, BSc Flinders, GradDip (Oen) Richard Muhlack, BE (Chem) (Hons), PhD Laboratory Technician UniAdel, Senior Oenologist UniAdel, Manager – Node

Mark Krstic, BAgSc (Hons), PhD UniTas, MBA Ella Robinson, BA, BSc (Hons) UniAdel, Students Melb Bus Sch, Extension Services Manager Victoria Project Manager Ines Botscher, (Food Chem) UniBonn, Honours Creina Stockley, BSc (Hons) UniAdel, MSc Student (07/11/11-18/12/12) Flinders, MBA UniSA, Health and Regulatory Commercial Services Information Manager Bora Kang, Duke, Visiting Student Eric Wilkes, BSc (Chem) (Hons), PhD UniNewcastle, (24/06/13-2/8/13) Geoff Cowey, BAppSc (Wine Sc) CSU, BSc (Hons) Group Manager – Commercial Services UniAdel, Senior Oenologist Vilma Hysenaj, (Food Chem), UniGenova, PhD Leanne Hoxey, BSc UniAdel, Quality Systems Student (28/11/12-10/5/13) Matt Holdstock, BSc Flinders, GradDip (Oen) and Laboratory Manager UniAdel, Senior Oenologist Randell Taylor, BSc (Hons) UniAdel, Manager Visiting Researchers Michael Coode, BAgSc (Wine Sc) Deakin/Charles Trace Laboratory Sturt Uni, MWineBus UniAdel, Winemaker (started Angela Contreras, PhD UniSantiago, Visiting 12 November 2012) Warren Roget, BEng (Mechatronic) (Hons) Researcher(17/04/2012-16/10/2012 and UniAdel, Technical Manager 7/1/13-31/10/13) Gemma West, BAgSc (Oenology), UniAdel, MBA UniSA, Winemaker (concluded 12 October 2012) Karl Forsyth, BEng (Hons) (Chem), BEc UniAdel, Gal Kreitman, BSc, MSc (Food Sci) Pennsylvania Senior Engineer State, Visiting Researcher (1/2/13-31/7/13) Marcel Essling, BBus UniVic, BAgSc UniAdel, Senior Viticulturist Simon Nordestgaard, BE (Chem) (Hons), BEc, Jingyuan Li, PhD ChinaAgric, Visiting Researcher PhD UniAdel, Senior Engineer (19/9/11-19/9/12)

AWRI Annual Report 2013 13 Staff activities

Dan Johnson is Chair of the Australian Wine Bob Dambergs is a member of the Wine Industry Samantha Connew participated as a Panel Chair at Industry Technical Conference Inc. and the Tasmania Technical Committee and the National the 2013 Royal Queensland Wine Show and the 2013 WineHealth 2013 Steering Committee; a Director Wine Research Network (NWRN). He is Secretary Sydney Royal Wine Show. She is the Wine Show com- on the National Wine Foundation Board; a Member and Board member of the Australian Society of mittee chair and Board member of the Australian of the International Scientific Board of L’Institut Viticulture and Oenology (ASVO), was a member Society of Viticulture and Oenology (ASVO), the des Sciences de la Vigne et du Vin (ISVV) Bordeaux of the 8th International Cool Climate Symposium Deputy Chair of Judges of the Royal Sydney Wine (France), the Winemakers’ Federation of Australia (ICCS) Planning Committee and Chair of the 8th Show and is a convenor at the Len Evans Tutorial. Innovation Policy Committee, the Winemakers’ ICCS Program Committee. He is also an Honorary Federation of Australia Wine Industry Technical Associate of the University of Tasmania. Peter Dry is an Adjunct Associate Professor, Advisory Committee, the Australian Journal of University of Adelaide, and Associate Editor of the Grape and Wine Research Advisory Committee; Martin Day is a Chartered Chemist and mem- Wine and Viticulture Journal. the World of Fine Wine Editorial Board; the Wine ber of the Royal Society of Chemistry (UK), and Innovation Cluster Leadership Group; the Waite is member of the editorial board of the Atomic Mark Krstic is a Board member of the Australian Strategic Leadership Group; and is a Graduate of Spectrometry Updates, published in the Journal Society of Viticulture and Oenology (ASVO), the Harvard Business School Authentic Leadership of Analytical Atomic Spectrometry. Chair of Horticulture Australia Limited’s Industry Development program and the Australian Wine Advisory Committee (IAC) for the Australian Table Industry Future Leaders Program. He is also a Leigh Francis is an Associate Editor of the Grape Industry, member of the National Wine Director of Tacnia Pty Ltd. Australian Journal of Grape Wine Research, a Innovation and Extension Network (NWEIN), member of the Editorial Board of the Journal of member of the National Wine Research Network Vince O’Brien is an Adjunct lecturer at the University the Science of Food and Agriculture, is an Affiliate (NWRN), Associate Editor of the Wine and Viticulture of Adelaide and member of the Winery Engineering Lecturer at The University of Adelaide, and an Journal, Honorary Senior Fellow at the University Association Conference Planning Committee, Adjunct Senior Research Fellow at the University of Melbourne, Coordinator of the Victorian Nomacorc Advisory Committee and Wine Industry of South Australia. Viticultural Association, Program Convenor and Suppliers Association Innovation Committee. member of the Conference Planning Committee Jeremy Hack is a member of the Metabolomics for the 15th Australian Wine Industry Technical Markus Herderich is a Director of the Australian Australia Analytical, Laboratory Information Conference and member of the Standards Wine Industry Technical Conference Inc., member of Management System (LIMS) and Informatics Australia Committee for the Australian Grapevine the Metabolomics Australia Executive Management working groups. Propagation Material standard. Group, and Wine Innovation Cluster Research Group. He is also an Affiliate Associate Professor of Paul Henschke is an Associate Editor of the Creina Stockley is an Affiliate Senior Lecturer at The University of Adelaide and a member of the Australian Journal of Grape and Wine Research, a The University of Adelaide and is the Coordinator Advisory Board of the Journal of Agricultural and member of the Editorial Review Boards of Food of the Wine Science Course entitled Grape Industry Food Chemistry. Markus is a delegate and expert Microbiology and Mitteilungen Klosterneuburg, and Practice, Policy and Communication for the School for the Organisation International de la Vigne et du was a member of the local organising committee of Agriculture and Wine. She is a member of the Vin (OIV), and a member of the 15th Australian Wine for the 8th International Cool Climate Symposium. Winemakers’ Federation of Australia (WFA) Wine Industry Technical Conference Planning Committee He is a guest lecturer at the University of Adelaide Industry Technical Advisory Committee, WFA Wine and the Program sub-committee. and Flinders University. Industry National Environment Committee and the WFA Wine and Health Working Group. She is also the Eveline Bartowsky serves on the Joint Editorial Simon Schmidt is a member of the Australian Department of Agriculture, Fisheries and Forestry Board of the Journal of Applied Microbiology and Society of Biochemistry and Molecular Biology (DAFF) nominated Australian delegate for the Letters in Applied Microbiology, and the Editorial (ASBMB) and ASBMB liaison officer for the Adelaide Organisation Internationale de la Vigne et du Vin (OIV) Review Board of the Journal International des Sciences Protein Group (APG) Organising Committee. and is currently President of Commission IV Safety and de la Vigne et du Vin, Acetic Acid Bacteria, Frontiers Food and a member of the Steering Committee. She in MicroBioTechnology, Annals of Microbiology and Peter Godden is a member of the 15th Australian is also a member of the honorary editorial board of the Food Microbiology journals. She is Poster coordinator Wine Industry Technical Conference Planning International Journal of Wine Research and International and a member of the 15th Australian Wine Industry Committee and the Program sub-committee, Journal of Food and Fermentation Technology, as well Technical Conference Planning Committee, com- participated as a judge at the 2012 Royal Adelaide as a charter member of the International Scientific mittee member of the SA Branch of AusBiotech, and Wine Show, and is a member of the Royal Adelaide Forum on Alcohol Research, a member of the is an Affiliate Lecturer at The University of Adelaide. Wine Show Wine Committee. Scientific Board of the (European) Wine Information Council and a member of the European Food Safety Paul Chambers is coordinator of a national Con Simos is a member of the 15th Australian Authority Expert Database. In addition, Creina is a Bioplatforms Australia/AWRI, Wine Yeast Systems Wine Industry Technical Conference Planning member of the Planning Committee and Chair of Biology project, and is coordinator of the Committee, and the Program sub-committee, the Scientific Committee for the WineHealth 2013 Australasian Yeast Group (through its homepage Program Convenor for the 15th AWITC Workshop International Wine and Health Conference. at http://www.ayeastgroup.org/). Paul was also program and is the Deputy Chair of the National a member of the Yeast: Products and Discovery Wine Extension and Innovation Network (NWEIN). Leanne Hoxey is a member of the IWAG (Inter 2013 conference organising committee. Winery Analysis Group) committee.

14 AWRI Annual Report 2013 Progress reports

winemaking trials; and/or communicate inter- The group prepared three eBulletins (excluding Information and nally any additional research that may be needed Agrochemical updates) which provided pack- to be conducted by the AWRI research team. Any aged information and recommendations in knowledge transfer required industry educational tools are then pro- response to industry trends and emerging issues, duced and made available through development such as the eBulletin on ‘Management strategies of workshops or seminars to aid in the prevention to assist with the recent hot weather conditions Transfer of knowledge relating of future similar issues or make available informa- and the potential for smoke taint’. The eBulletin to winemaking tion in the event of future occurrences. ‘Timely reminder about slow, sluggish and stuck fermentations’ was issued in response to the Staff The group communicates with industry through warm and compressed vintage, and an increase Con Simos, Geoff Cowey, Adrian Coulter, Matt the AWRI’s Technical Review, eBulletins, eNews, in queries regarding stuck fermentations received Holdstock, Emma Kennedy, Virginia Phillips, twitter account, Facebook, wine industry mag- in√ March 2013 (Figure 1). Francesca Blefari, Ella Robinson azines and journals, a roadshow seminar and workshop program; Research to Practice work- Winemaking queries Australian winemakers were supported through shops; webinars, the Australian Wine Industry 2012/2013 Annual Average the year by the AWRI’s Winemaking and Extension Technical Conference program; the Advanced 160 140

Service team. Winemaker queries were addressed Wine Assessment Course; web-based resources; y 120 c

n 100 and advice and assistance were offered by a GWRDC R&D@Work and innovator’s network e 80 u

q 60 small group of qualified winemakers through this newsletters and tailored workshops or seminars e r

F 40 problem solving service. Each month the team on request by sector associations. The group also 20 0 monitors the type and nature of queries and provides presentations for external seminars and July Aug Sep Oct Nov Dec Jan Feb Mar Apr May June investigations conducted against industry trends conferences; produces educational material and Month observed over the last 20 years. This allows the resources for the AWRI website and also provides Figure 1. Winemaking query frequency showing a greater team to observe, react to and communicate any lectures to undergraduate students. Daily per- number of queries in October 2012 (driven by an increase in current sector issues to Australia’s grapegrowers sonal interaction with industry members through Brettanomyces spoilage advice and advice regarding Cobalt and winemakers; to enact any required emer- phone calls, personal visits and email correspond- levels in wine) and March 2013 (driven by an increase in stuck fermentation queries). gency response; to conduct small-scale applied ence is highly valued by the group.

Peter Dry, Michael Coode, Con Simos

AWRI Annual Report 2013 15 Informal information was offered through AWRI’s The AWRI Winemaking and Viticulture teams pub- Grape and Wine Events Calendar website, and is eNews. Six eNews articles were also produced this lish a monthly column in the Australian and New advertised through the national wine press, var- year in response to trends observed throughout Zealand Grapegrower and Winemaker called Ask the ious publications and through the local wine the year: AWRI. This column also addresses monthly trends association websites. observed by the AWRI. Four columns were pre- • Transport taints highlighted an increase in the pared by the AWRI winemakers during the year: During the year, 18 days of roadshow seminars number of wines submitted with taints and workshops were held throughout Australian presumed to have occurred during transport • Constant observation key to avoiding dilemma of winemaking zones and regions including: Barossa overseas in flexitanks. Appropriate sampling of stuck ferments highlighted the importance of Valley, Tasmania, , Clare Valley, Gippsland, wine before and after transport was advised to monitoring fermentations. Hunter Valley, Langhorne Creek, Margaret River, assist in identifying the culprit. Mildura, Mornington Peninsula, Mt Barker, • Malolactic fermentation issues explored, followed Orange, Pemberton, Swan Valley, Toowoomba • The quercetin question for young reds alerted on from the article regarding stuck primary and Yarra Valley. winemakers that red wines bottled early, or ferments and detailed issues and strategies for bottled within four months of , in 2012 a successful secondary ferment. Roadshows seminars are organised in conjunction were showing quercetin deposits. The deposit with winemakers’ and growers’ regional associa- was also appearing in a few 2009 red wines. • What’s that smell? Is that Brett? Part 1 and Part 2 tions and are presented by subject experts. These highlighted recent trends in people detecting associations select the presentations to be made • Some float, some sink and some can cause a real Brett at levels below reported thresholds, from a range of research topics, in order that the stink discussed how to identify wine deposits misdiagnosis or confusion of Brett with other seminars are closely tailored to the interests and which remain a common challenge for wine- faults such as reduction, and why Brett smells needs of the audience. The 10 most requested makers year to year. There have been some cold different in different wine styles and varieties. seminar topics over the last five years were: stability issues this year, mostly deriving from The percentage of requests the AWRI receives calcium L tartrate instabilities. Some have been regarding Brettanomyces is now at similar levels • Strategies for the control of traced back to higher calcium levels in the to the early 2000s when Brett was more preva- Dekkera/Brettanomyces during winemaking vineyard, including wines from the cooler 2011 lent in Australian wine (Figure 2). An eNews item and 2012 vintages where acid levels were higher entitled Is there Brett in your winery? Get the AWRI • Manipulation of phenolic profiles in red grapes and also because wineries had deacidified on the case, detailed a new AWRI Commercial and wine by viticultural management wines using calcium bicarbonate. Some depos- Services monitoring service to detect the pres- its formed due to reducing calcium levels using ence of Brett in wine and the winery. • Vine balance – how does it affect and racemic tartaric acid, which has been marketed wine quality?

√ s

e 9%

by some companies, but which leads to calcium i r

e 8% DL tartrate crystallisation. u • Strategies for successful induction of malolac- q

7% g

n tic fermentation i 6%

• Slow or stuck ferment? Easy steps to take detailed a k 5% m

e 4% how slow or stuck ferments are a challenge a n • Wild ferments – what are the alternatives? i

w 3% winemaker will face at some stage of their a l

t 2% o t

career. The AWRI’s Winemaking Services team • Does grapevine nutrition have an impact

f 1% o has had 650 queries over the last 15 years 0% on wine quality? %

regarding ways to restart a stuck ferment, with 9 5 9 6 9 7 9 8 9 0 0 1 0 2 0 3 0 4 0 5 0 6 0 7 0 8 0 9 1 0 1 1 2 1 3 1 9 1 9 1 9 1 9 1 9 2 0 2 0 2 0 2 0 2 0 2 0 2 0 2 0 2 0 2 0 2 0 2 0 2 0 2 0 queries generally doubling during years when Figure 2. Percentage of Winemaking queries showing • Grape and wine tannins, red wine colour and heatwaves occur during harvest. Brettanomyces queries increasing to levels similar to those mouth-feel – an overview on current research, received in the early 2000s. emerging applications and future challenges • Above average bushfire potential this summer: Be prepared was issued due to The Bureau of In line with the stuck fermentation issues in 2013, • Grape maturity and tannins: the impact of viti- Meteorology predicting above average the team contributed toward two GWRDC R&D@ cultural treatments on grape and wine tannins chances the summer 2012/2013 maximum Work and Innovator’s Network newsletters entitled temperature would exceed the long-term Helping winemakers avoid a sticky ferment situation • The link between bentonite requirements and median maximum temperature over far north- and AWRI guide to choosing optimal yeast. A paper vineyard and winemaking practices ern Australia, southern and western WA, was produced for the ASVO Proceedings from their southern SA, southern NSW, Victoria and 2011 conference entitled Managing diseased fruit • Impact of nitrogen on grape and wine quality Tasmania, with the warmer temperatures and a paper entitled AWRI workshop wraps up pack- increasing the risk of a potential bushfire and aging problems, was published in the Australian & Roadshow workshops are presented by subject smoke tainted grapes. New Zealand Grapegrower & Winemaker. experts and are tailored to deliver practical win- emaking advice to the wine sector to address • Launch of the new workshop program ‘Adapting The AWRI’s Roadshow seminar and work- current industry concerns, technical issues or chal- to difficult vintages’ highlighted the new work- shop program is delivered on a rotating basis lenges. The workshops are interactive in nature shop developed for both grapegrowers and to locations covering Australia’s winemaking and involve tastings, diagnostic tests and practi- winemakers, and focuses on coping with zones and regions. The seminar program visits cal exercises. The workshop A guide to troublefree extreme weather conditions. Topics covered all locations once every two years. The work- packaging for winemakers has now been delivered include heatwaves, bushfire, drought and shop program is presented to all locations over to 29 regions throughout Australia and the new excessive rain. a three-year period. The Roadshow schedule is workshop series Adapting to difficult vintages was available on the AWRI website and the Australian launched in the Barossa and Clare Valleys this year.

16 AWRI Annual Report 2013 The AWRI Winemaking and Viticulture teams pub- An independently developed methodology was the season remains dry. Berry nutrient content, A tannin workshop was also requested and pro- lish a monthly column in the Australian and New used to measure the effectiveness of the AWRI especially yeast assimilable nitrogen (YAN), was duced for the Limestone Coast Wine Industry Zealand Grapegrower and Winemaker called Ask the roadshow seminar and workshop program and also lower than the recent vintages, possibly Association held in Robe. At the request of Wine AWRI. This column also addresses monthly trends its impact on uptake of key messages and pro- due to reduced soil microbial activity. The AWRI Industry Tasmania, two Q&A style workshops observed by the AWRI. Four columns were pre- motion of practice change. The results confirm has taken lessons learnt from these variable vin- were delivered on smoke taint in Tasmania. A pared by the AWRI winemakers during the year: that the format is considered a highly relevant tages, from grapegrowers and winemakers across workshop called Taints and their origins, includ- and a very credible mechanism for the dissem- Australia, in addition to current research con- ing a taint threshold tasting and information on • Constant observation key to avoiding dilemma of ination of information. The interactive nature of ducted across leading providers, and packaged taint prevention, was also prepared and delivered stuck ferments highlighted the importance of the roadshow format and the opportunity to ask this information into a workshop called Adapting upon request. monitoring fermentations. questions were highly valued by survey respond- to difficult vintages. ents, which further encouraged adoption. The • Malolactic fermentation issues explored, followed current timing cycle of visiting every major wine on from the article regarding stuck primary region or centre on a minimum two year cycle ferments and detailed issues and strategies for was also strongly supported. a successful secondary ferment. Key outcomes of the survey included: • What’s that smell? Is that Brett? Part 1 and Part 2 highlighted recent trends in people detecting • Strong engagement was observed across Brett at levels below reported thresholds, both winemaking and grapegrowing/ misdiagnosis or confusion of Brett with other viticultural roles. faults such as reduction, and why Brett smells different in different wine styles and varieties. • 72% of participants do not need to travel more The percentage of requests the AWRI receives than 50 kms to attend a roadshow event, regarding Brettanomyces is now at similar levels despite the diversity and the geographic loca- to the early 2000s when Brett was more preva- tion of Australia’s wine regions. lent in Australian wine (Figure 2). An eNews item entitled Is there Brett in your winery? Get the AWRI • The program had a broad range of participants on the case, detailed a new AWRI Commercial with respect to level of industry experience, Services monitoring service to detect the pres- with 38% having 1-10 yrs experience, 40% 11-20 Matt Holdstock and Geoff Cowey ence of Brett in wine and the winery. yrs experience and 22% having more than 21 yrs experience.

√ s e 9% i In this new workshop, participants are provided A further Research to Practice (RTP) module was r e 8% u • Two-thirds of participants are adopting prac- with information on how to deal with drought, developed this year on Quality Control Laboratory q

7% g

n tices presented at the AWRI's roadshow events salinity, extreme heat or heatwave events in the Practices. This module is aimed at vintage staff i 6% a k 5% (significantly higher than the nominated agri- vineyard; bushfires and smoke taint; processing and focuses on providing practical hands-on m e 4% n industry average of 30%). ripe fruit in the winery; avoiding stuck fermen- training on all aspects of laboratory practices. i

w 3% tations; compressed vintages and associated Combined workshops on wastewater and refrig- a l t 2% o t

• The usability of information presented and logistical pressures. Information about growing eration were held in Ararat and in the Yarra Valley. f 1% o 0% relevance of information was rated as “above grapes and making wine in wet seasons with %

9 5 9 6 9 7 9 8 9 0 0 1 0 2 0 3 0 4 0 5 0 6 0 7 0 8 0 9 1 0 1 1 2 1 3 average or excellent” by 93% and 96%, respec- high disease pressure including Botrytis is also The Advanced Wine Assessment Course (AWAC) 1 9 1 9 1 9 1 9 1 9 2 0 2 0 2 0 2 0 2 0 2 0 2 0 2 0 2 0 2 0 2 0 2 0 2 0 2 0 Figure 2. Percentage of Winemaking queries showing tively, of the attendees. provided. The workshop highlights increasing continues to be an important career devel- Brettanomyces queries increasing to levels similar to those energy costs, limited water availability and the opment opportunity for those who wish to received in the early 2000s. • Roughly half of those surveyed attended both need for sustainable systems in the winery. A strengthen their knowledge in wine show judg- seminar and workshop events. presentation from the senior meteorologist/cli- ing and/or improve their sensory skills. This year, In line with the stuck fermentation issues in 2013, matologist at the Bureau of Meteorology (BOM), the AWAC was held at the Adelaide Showground. the team contributed toward two GWRDC R&D@ • More than 50% of attendees had participated Darren Ray, which explains the science behind The Showground is home to the Royal Adelaide Work and Innovator’s Network newsletters entitled in two to four roadshow events. A further 27% weather, has proven popular. With weather pre- Wine Show and was thus a fitting venue which Helping winemakers avoid a sticky ferment situation had attended more than five roadshow events dicted to become more variable, the BOM has received positive reviews from participants. and AWRI guide to choosing optimal yeast. A paper since 2006. created a number of tools available to grow- Since the first course in 1992, and in response to was produced for the ASVO Proceedings from their ers, including a seven day forecast by region feedback from previous participants, the course 2011 conference entitled Managing diseased fruit • 70% of the participants had a diploma / degree and tools to determine several months ahead if has been subject to a process of continuous and a paper entitled AWRI workshop wraps up pack- in a winemaking or science discipline. the season is likely to be wet or dry. The work- improvement and refinement. The current pro- aging problems, was published in the Australian & shop finishes with an eye to the future through gram is offered in a four day format with more New Zealand Grapegrower & Winemaker. In recent years, many regions have experienced a structured tasting of alternative varieties, few than 40 hours of content. As part of the intensive difficult conditions including drought, heatwaves of which have been planted on Australian soil, program, participants have the opportunity to The AWRI’s Roadshow seminar and work- and unseasonal rainfall and associated high dis- that might suit each region in the future with a evaluate a diverse range of more than 300 wines shop program is delivered on a rotating basis ease pressures. Vintage 2013 will be remembered warming climate. under simulated wine show conditions. Lectures to locations covering Australia’s winemaking for one of the earliest and most compressed are also presented by AWRI staff, and leading zones and regions. The seminar program visits vintages in recent times. As evidenced in many At the request of several regions who received wine show judges, journalists and winemakers all locations once every two years. The work- regions, a water deficit at the start of the season GWRDC Grassroots funding during 2013, two participate throughout the course. shop program is presented to all locations over can severely limit canopy development and sub- one-day tannin and Brett workshops were pro- a three-year period. The Roadshow schedule is sequently yield. Other consequences include duced for the NSW Wine Industry Association, Feedback from AWAC graduates suggests that available on the AWRI website and the Australian an increased risk of sun exposure, especially if and were held in Mudgee and in Canberra. it is very difficult to obtain judging positions at

AWRI Annual Report 2013 17 Australia’s premier wine show events. In order contributes to the IMW’s education program. ​To facilitate the trade of table grapes and pro- to fast-track opportunities, and to facilitate the As a part of this collaboration, an AWRI presen- tect Australia’s reputation as a ‘clean and green’ development of talented professionals, the tation was delivered to the IMW Australasian primary producer, guidelines similar to that top performing participant from each course seminar: ‘The Avoidance of taints and contamina- used in the AWRI booklet Agrochemicals for use now has the opportunity to participate as an tions during winemaking’. This presentation was in Australian viticulture were finalised for table associate judge at a national wine show level. then repeated in the Bordeaux seminar. In addi- grape growers as well as the development of an Consequently, this year Gwyneth Olsen, then tion, the presentation was delivered to Wine & online search facility under an agreement with Senior Winemaker from McWilliam’s wines (Dux Spirit Education Trust (WSET) students in London. Horticulture Australia Limited. for AWAC 32), was offered a judging place at the The AWRI and the IMW have both seen positive Royal Queensland Food and Wine Show. outcomes from this relationship and intend to Together with other AWRI groups, the Viticulture continue the collaboration in the future. team members were active in disseminating rel- Over many years, the AWRI has solicited and evant information for grape and wine producers received considerable feedback from gradu- at roadshow events, conferences and symposia, ates of the Advanced Wine Assessment Course. Transfer of knowledge relating through journal articles and books, and lectures Graduates continue to seek education pro- to viticulture in undergraduate courses. grams that will enable them to stay abreast of new developments in world wine styles. On the Staff A Research to Practice (RtP) training manual and basis of this feedback the AWRI has developed a Dr Peter Dry, Marcel Essling, Dr Mardi workshop that compares viticulture under con- series of one day international-themed events: Longbottom, Dr Mark Krstic ventional, organic and biodynamic practices the second such event, ‘Sparkling Wines of the was completed in collaboration between Luke World’, was delivered twice this year. Wine jour- During the year, the AWRI Viticulture team Johnston and project staff. Regional associations nalist Tyson Stelzer and experienced winemaker responded to 357 viticulture-related enquiries. who would benefit from this workshop being con- and show judge Tony Jordan led the tasting. The Approximately half (174) were ‘agrochemical- ducted in their region should contact the AWRI. program consisted of eighty wines represent- related’. The remaining calls related to various ing many regions and countries, tasted in a wine general viticulture enquiries including fungal and show format. Overall feedback was excellent. The insect pest control. Supporting industry importance of staging these focused educational sustainability tastings is critical if Australian winemakers are to Four eBulletins on agrochemical updates were evaluate wines in an objective and educational issued, predominantly focused on providing infor- Staff forum which ultimately supports the develop- mation to the grape sector. A smartphone app to Dr Peter Dry, Marcel Essling, ment of quality new wines and wine styles. convey information from the AWRI’s Agrochemicals Dr Mardi Longbottom, Dr Mark Krstic registered for use in Australian viticulture (known as The portfolio of education themed wine tast- the ‘Dog Book’) was completed for iOS and Android Collaborators ing and evaluation events continues to be operating systems. The app provides recommenda- AHA Viticulture (Jim Campbell-Clause); Braemore expanded. A number of Taints and Faults Clinics tions about chemical use in light of export market Wines (Ken Bray); National Measurement Institute were delivered to cellar door sales staff includ- requirements and an associated online search facil- (Roselle Mailvaganam); Perth Region Natural ing at Magill Estate and Rockford Wines, and at ity. The app has been widely downloaded and R esource Management (Keith Pekin); South the Western Australia Cabernet Workshop in used by Australian producers. Agrochemical issues Australian Research and Development Institute Margaret River. A 1.5 day abridged session of the of note related to the registration status of active (SARDI) (Peter Hayman); University of Adelaide (Luke Advanced Wine Assessment Course was also held constituents with the Australian Pesticides and Johnston); Treasury Wine Estates (Amy Richards); in the . Simulated flavours, faults, Veterinary Medicine Authority (APVMA). The newly Wine Grape Growers Australia (Lawrie Stanford); The taints and mouth-feel tastings are also deliv- registered ‘actives’ that required investigations were Yalumba Wine Company (Robin Nettlebeck) ered upon request to regions and companies proquinazid and cyflufenamid. Reviews were con- around Australia. ducted into: boscalid; clothianidin; fenamiphos; The AWRI commenced a project entitled ‘Green­ and fluazinam, and the results were reflected in the house gas abatement in viticulture’. This project

The AWRI hosted the Organisation Internationale Dog Book. Weather conditions during the season will run until May 2015. Nitrous oxide (N2O) emis- de la Vigne et du Vin (OIV) Master of Science in resulted in generally low disease pressure. Residues sions and soil carbon storage were measured Wine Management Seminar program. Twenty in wine continue to be a cause for concern, particu- under varying undervine and midrow manage- students undertook classes at the AWRI on 28 larly in those key export markets that do not have ment regimes in commercial vineyards across February, which included four AWRI presentations established Maximum Residue Limits (MRLs). The five Australian grape growing regions (Margaret detailing closure, Brett, smoke and wine flavour issue of 2,4-D in grapes as a result from spray drift River, Hunter Valley, Sunraysia, Barossa Valley and research. The AWRI also hosted a Wine Australia remains a concern and a review of a discussion McLaren Vale) over the season. The aim of this

‘A+ Australian Wine’/Wine & Spirit Education Trust paper prepared by PIRSA was completed. work is to establish baseline N2O emission data Group visit on 18 March. Ten students undertook for those regions and to identify and recom- a simulated flavours, faults, taints and mouth-feel The AWRI assisted the Department of Agriculture, mend practices which have potential to reduce tasting as well as a tasting and presentation on Forestry and Fisheries with separate requests N2O emissions and increase carbon storage in AWRI closure trials. from the Japanese Food Safety Commission vineyards. First year data were compiled and pre- regarding changes to MRLs in Japan and the sented in Hunter Valley (NSW), Vasse (WA), Swan The AWRI and the Institute of Masters of Wine use of peroxyacetic acid in winegrape produc- Valley (WA) and Eden Valley (SA). (IMW) continued their cooperation agreement, tion. The AWRI hosted a pesticide delegation now in its fourth year. As part of the arrange- from China and reviewed 249 Sanitary and A Department of Agriculture Fisheries and ment, the AWRI hosts the IMW each year for the Phytosanitary notifications to identify changes to Forestry (DAFF) Extension and Outreach pro- Australasian education program and additionally export market MRLs. ject will require the AWRI to take a coordinated,

18 AWRI Annual Report 2013 national approach to disseminate current techni- led by DEPI social researcher Ms Megan Hill and quality technical information and problem solv- cal information about greenhouse gas emissions, aims to clarify who the target audience is for wine ing solutions. Queries are assigned keywords and a carbon storage and the carbon farming initia- industry R&D outputs/innovations and how best database is maintained, allowing trends and spikes tive to stakeholders of the Australian grape and to deliver information that maximises the level of to be monitored, and appropriate responses coor- wine sector and support them to achieve best adoption within the Australian wine sector. dinated and executed. Compared with the previous management practice in this regard. This will year, the figures for 2012/2013 (Table 1) show a >3% be achieved by delivering current and accurate Research is continuing on the joint AWRI/ increase in the total number of enquiries received. information to key influencers and people on the University of Melbourne-supervised PhD pro- The majority of the queries were received from ground via a range of extension platforms and gram investigating the influence of , wine companies and suppliers closely aligned with decision-support tools. growth environment and vine physiology on the the wine industry (approximately 95%), whilst the accumulation of rotundone in Shiraz wine grapes. remaining queries were made up from government The AWRI assisted in drafting and submitting organisations (4%) and students (1%). Approximately four successful Community Landcare Grants 20% of queries turned into investigations where applications. The regions to benefit were: Winemaking and Extension samples were requested and analysis performed to Macedon Ranges (Vic), the Granite Belt (QLD) and Services – Technical problem ascertain the problem and how it could be remedi- Coonawarra (SA). The AWRI will manage projects solving and consulting ated. Demographically, the source and proportion on pest and disease management; grapevine of the enquiries received are in alignment with the nutrition; sustainable vineyard management Staff volume of winegrape production of the different practices and winery wastewater management. Adrian Coulter, Matt Holdstock, Geoff Cowey, states (Figure 3). Gayle Baldock, Emma Kennedy, Con Simos and Dr Yoji Hayasaka Some of the investigations conducted relate to Extension to Greater Victoria disputes arising between levy-payers or between The AWRI’s Winemaking and Extension Services levy-payers and suppliers of either materials Staff team provides a range of advisory, problem solv- or contract services. Consequently, and with Dr Mark Krstic ing, extension and information services to the great sensitivity, staff often find themselves in Australian wine sector. In addition to its extension a mediation role in these disputes, and spend a In early 2012, the AWRI established a Victorian and information transfer activities, which are dis- considerable amount of time providing technical Node office, co-locating with Wine Victoria and cussed previously in this report, the Winemaking information to legal professionals representing the Rathbone Wine Group in Port Melbourne. and Extension Services team provides a tech- grapegrowers and wine companies. Fortunately, The node’s operations are possible through nical problem solving and analysis service to however, the majority of disputes are settled funding support provided by the Department levy-payers within the Australian wine sector. before formal court proceedings are instigated, of Environment and Primary Industries (DEPI), The primary aim of the service is not only to pro- which is of great benefit to clients. the GWRDC and Wine Victoria. During 2012/2013 vide diagnoses of industry problems, but to offer the grape and wine producers of Greater Victoria preventative and remedial advice based on the Full reports containing technical information relat- benefitted from the AWRI’s local presence in cumulative problem solving and practical wine- ing to the problems investigated are prepared for the region. In 2012/2013, strengthening of ties making experience of the AWRI staff. clients when investigations are likely to result in between the AWRI and DEPI research programs, litigation and/or insurance claims. Otherwise, cli- and the establishment of new research programs The technical problem solving service represents ents are provided with summaries which seek to with the University of Melbourne has been a par- a significant proportion of the team’s workload explain the underlying causes of the problems ticular focus. The AWRI remains committed to and is provided according to strict terms and encountered, and often include links which direct supporting the delivery of Wine Victoria’s GWRDC conditions. Client confidentiality is an impor- the client to relevant sections within the AWRI’s Regional program for Greater Victoria. tant aspect of the provision of the services. This website. Advice on how to prevent the reoccur- approach facilitates a frank exchange of infor- rence of such problems is provided to clients and Key outcomes from the node included the deliv- mation between the AWRI and its clients, which technical references relating to the area of investi- ery of 17 extension events across Greater Victoria (in in turn allows the maximisation of the knowl- gation are also often supplied. addition to AWRI’s existing national seminar/road- edge gained from the provision of these services. show and workshop program), including spray If a particular problem is considered to be of A summary of the number and type of inves- application field days, workshops on vine nutrition, interest to the wider wine sector, the results of tigations conducted by the Winemaking and soil health, vineyard management, smoke taint, investigative work are made available through Extension team over the past three financial years , precision viticulture, trunk diseases/ multiple extension channels including industry is presented in Table 2. viruses, winery operations, and a ‘Vintage 2030 and and technical journals, magazines and electronic beyond’ climate change symposium. These exten- platforms such as eNews and eBulletins. The figure for the number of investigations con- sion activities were delivered in partnership with ducted during 2012/2013 is 2% higher than the Wine Victoria and the regional grape and wine Table 1. Enquiries received by Winemaking and Extension figure for the previous year (Table 3 and Figure 5). industry associations across Greater Victoria. Services advisory staff in the period 2010/2011 to 2012/2013. Interestingly, the actual number of investigations for the past few years has been relatively constant The Victorian Node has established a num- 2010/ 2011/ 2012/ (Table 2). South Australia recorded the biggest 2011 2012 2013 ber of research programs during the year. The increase in investigations from the previous year, AWRI, in partnership with DEPI, Wine Grape Total 1062 979 1015 with nearly a 30% increase. Victoria, New South Growers Australia (WGGA) and the University Wales, Tasmania and Queensland all recorded of Melbourne started work on a new GWRDC- The significant number of enquiries received lower numbers this year compared to the previ- funded project ‘The adoption of grape and wine from wineries during 2012/2013 indicates that the ous year, with the ACT recording higher numbers R&D outputs. Who, why and what?’ This project is AWRI remains a trusted and reliable source of this year compared to none in 2011/2012 (Table 3).

AWRI Annual Report 2013 19 Number of enquiries compared to Number of investigations compared to √ winegrape production by state winegrape production by state Number of investigations s

60 60 n 350 o

% of total winegrape production 2012 % of total winegrape production 2012 i 50 t 300 50 a g e

% of total enquiries % of total investigations i e

t 250

40 40 s a g a g t t 200 v e n n

30 n

e 30 e i c

c 150 f r r o e

20 e 20 r P

P 100 e

10 10 b 50 m

0 0 u 0 SA VIC NSW WA TAS QLD ACT SA VIC NSW WA TAS QLD ACT N Ave 07/08 08/09 09/10 10/11 11/12 12/13 State State 99/00 - 06/07 Financial year Figure 3. Number of enquiries undertaken by the Winemaking Figure 4. Number of investigations undertaken by the and Extension Services team by state. Winemaking and Extension Services team by state. Figure 5. The number of investigations conducted by the Winemaking and Extension Services team during the period 2007/2008 to 2012/2013 and the average number of these types of investigations for the earlier period 1999/2000 to 2006/2007.

√ √ Haze and deposit investigations Micro investigations Taint investigations s s s

n 140 n 90 n 70 o o o i i i

t 120 80 t

60 a t a a g

g 70 i g i

i 100 t t

t 50 s s

60 s e 80 v

v e 40 50 v e n n i n i

40 i 60 f

f 30 f o o

o

30 r

r 40 r 20 e e 20 e b b b 10 20

10 m m m u u 0 u 0 0 N N Ave 07/08 08/09 09/10 10/11 11/12 12/13 N Ave 07/08 08/09 09/10 10/11 11/12 12/13 Ave 05/06 06/07 07/08 08/09 09/10 10/11 11/12 12/13 99/00 - 99/00 - 99/00 - 06/07 06/07 04/05 Financial year Financial year Financial year Figure 6. The number of haze and deposit investigations Figure 7. The number of microbiological investigations Figure 8. The number of investigations conducted into wines conducted by the Winemaking and Extension Services team conducted by the Winemaking and Extension Services team affected by taints during the period 2005/2006 to 2012/2013 during the period 2007/2008 to 2012/2013 and the average during the period 2007/2008 to 2012/2013 and the average and the average number of these types of investigations for number of these types of investigations for the earlier period number of these types of investigations for the earlier period the earlier period 1999/2000 to 2004/2005. 1999/2000 to 2006/2007. 1999/2000 to 2006/2007.

Table 2. Summary of the number and type of problem solving investigations conducted, and numbers Table 3. Summary of the number of investigations from the of samples analysed by the Winemaking and Extension Services team during the past three years. different states within Australia during the past two years.

Type of investigation Investigations conducted State Number of and samples analysed investigations conducted 2010/ 2011/ 2012/ 2011/ 2012/ 2011 2012 2013 2012 2013 Identification of hazes and deposits 77 75 74 SA 65 92 Microbiological investigations 15 20 25 VIC 50 43 Sensory assessments 5 29 57 NSW 44 29 Taint problems 28 18 11 WA 11 17 Other investigative analyses 37 53 35 ACT 0 4 Closure-related investigations 2 2 0 TAS 20 16 Total number of investigations 210 197 202 QLD 7 1 Total number of samples analysed 1197 816 914 Total 197 202

20 AWRI Annual Report 2013 The number of investigations conducted per been the subject of a ‘customer complaint’ with colour can be removed through fining with vir- state as a percentage of the total and plotted TCA and ‘other’ types of taints. Sensory evaluation tually no damage to the wine. Further research against the state production of winegrapes as a is an important analytical and research tool, and is is required in this area to fully understand the percentage of the total winegrape production also commonly used in problem solving investi- mechanism for this pinking phenomenon. data (source 2013 The Australian and New Zealand gations classified under other categories, such as Grapeseed oil taint is another problem that the Wine Industry Directory) is presented in Figure 4. ‘Microbiological investigations’, ‘Taint problems’ AWRI sees each year, although typically this and ‘Other’. occurs in vintages that are hotter and drier. This The total number of investigations conducted year, grapeseed oil was identified in wine four into wines affected by hazes and deposits con- The number (11) of taints investigated in the past times. The contamination of grapes during har- tinues to be significant (Figure 6). Many of the 12 months was lower than the previous year (18), vest with hydraulic oil is another common query deposits identified during the period were crys- and is well below the average figure (45). This which the team receives during vintage; however, talline, with a large proportion of these being is the lowest number of taints ever recorded in a robust technique does not exist for determining potassium hydrogen tartrate. Calcium tartrate a 12 month period (Figure 8). These data might contamination of this type of material in pro- was another deposit that was observed often indicate that, at least in part, the strategies for cessed juice or wine. and the causes of these were either related to avoiding taints and contaminations advocated high calcium concentrations (either naturally or in the workshop ‘The avoidance of taints and Development of an alternative through calcium based additives and process- chemical instabilities during winemaking’, which method for laccase ing aids such as skim milk, bentonites or calcium was delivered as part of the AWRI’s Roadshows During the wet 2011 vintage, almost one in every carbonate) or, in the case of calcium DL-tartrate from 2006 to 2009, are still being adopted by the five requests for technical assistance to the AWRI’s deposits, the use of racemic tartaric acid or potas- Australian wine sector. The taint investigations Winemaking and Extension Services team was sium hydrogen tartrate when cold stabilising. that were carried out in the period were quite related to the presence of Botrytis and laccase. A These types of problems continue to represent varied in nature, and included wines tainted with high number of the calls received were requests a considerable percentage (37% for 2010/2011; musty compounds and wine made from smoke for assistance in interpreting the results of laccase 38% for 2011/2012; and 37% for 2012/2013) of tainted fruit (discussed further elsewhere in this testing using the two commercially available kits: the total number of investigations performed. report). Another taint investigation that was car- the Botrytest and Dolmar laccase test kits. Consequently, issues related to such instability ried out involved a wine contaminated with problems are continually being addressed dur- hydrocarbons – the source most likely being Laccase is a soluble, extra-cellular enzyme ing the AWRI’s Roadshow workshops and via the painted concrete tank which the wine had secreted into grape berries by Botrytis cinerea, and other AWRI communication media such as the been stored in. Insufficient curing time plays a has been reported to always be present in Botrytis AWRI website, eNews and eBulletins. large part in the migration of compounds from rot-affected must (Somers 1983). Laccase is capa- painted tanks into wine, however winemakers ble of causing serious oxidative damage to juice The number (25) of investigations conducted fortunately see few taints arising from this mech- and wines; consequently, juices and wines made into microbiological instabilities increased this anism. Interestingly, in the two investigations from Botrytis-affected fruit should be tested for year (Figure 7). The investigations were varied where musty type compounds were identified, laccase activity. and included problems such as increasing vol- the likely source was water that had been used atile acidity (VA), refermentation, Brett-related in the winery. The team regularly reminds wine- Laccase test kit results: issues spoilage, stuck fermentations and post-bottling makers about the numerous potential sources of with interpretation yeast growth. In some instances, these problems taint, with water entering the winery being one Interpretation of laccase activity in some red can be attributed to ‘carry-over’ from the difficult of these. Encouragingly, no taint investigations juice and wines proved difficult during 2011, with 2011 vintage. In other cases, in particular where were conducted on wines related to transporta- reports of false positive and false negative results Brett was identified, the wineries involved need tion in flexi-bags, and no post-bottling cork-type from commercially available tests. In the case of to become more vigilant at keeping this spoil- taint investigations were conducted by the team, red juice samples, there were observations that age yeast under control. Awareness of how to the latter being most likely related to the volume laccase test kits seemed to underestimate poten- avoid these issues continues to be addressed at of wine now being closed under screwcap; how- tial laccase activity, based on the level of Botrytis regional workshops, as bottling issues have repre- ever, TCA-type contaminations are still occurring infection in the vineyard and the laccase activ- sented a large proportion of the queries received from mechanisms unrelated to cork. ity measured in the resulting wines. Conversely, by the AWRI’s Winemaking and Extension in some deeply coloured Shiraz juices and wines, Services team in recent years. The Winemaking and Extension Services team higher than expected results were obtained is in a unique position to investigate unusual based on the level of Botrytis infection observed Investigations conducted under the category problems or problems that a typical winery or in the vineyard. In some cases, ‘control’ samples ‘Sensory assessments’ spiked from 29 in 2011/2012 winemaker might only encounter once or twice from vineyards with no Botrytis infection returned to 57 in 2012/2013. This year’s figure (57) is similar in a lifetime of winemaking. For example, this positive results for laccase. to the number (50) of sensory investigations per- past year, the team identified quercetin dihydrate formed during the 2010/2011 reporting period. (one of the flavonol compounds which are nat- Another issue concerned the laccase activ- The types of investigations carried out under the ural components of grape skins and leaves) in ity scales used by the commercial test kits. The ‘Sensory assessments’ category vary from year to wine three times, which makes nine occurrences Botrytest kit reports laccase activity in units of year, winery to winery, and this year was no dif- in the past two years. There were three oxidative activity per mL (U/mL) and uses a scale of 0 to 20 ferent with relatively even numbers of wines pinking investigations conducted in the past 12 U/mL, whilst the Dolmar laccase test kit reports being submitted exhibiting ‘Brett related char- months, which was the same number as the pre- laccase activity as Laccase Units and uses a scale acters’, ‘reductive’ characters; wines reported to vious year. Oxidative pinking is a phenomenon of 0 to 1.5 Units. Many winemakers queried how be affected by ‘unknown’ or ‘unusual’ sensory where white wines which have typically been the two scales relate to one another and what characters; wines showing ‘deterioration’ or ‘vari- made under highly anaerobic conditions turn level of laccase activity should be considered to ability’ after packaging; or wines that might have pink when exposed to some oxygen. The pink be of concern.

AWRI Annual Report 2013 21 Possible causes of ‘false negative’ and ‘false positive’ results The issues of ‘false negative’ and ‘false positive’ results associated with deeply coloured Shiraz samples were considered to be related to the decolourising step and the fact that the reagent (syringaldazine) used in the laccase test kits produces a pink/purple-coloured oxidation product. Samples might begin with a slight pink tinge if red juice or wine samples were ineffec- tively decolourised, and this could be misread as a ‘false positive’ laccase result. Alternatively, the pres- ence of a slight pink tinge at the start of the analysis can make it difficult to detect a small change in pink/ purple colour due to a low level of laccase activity, leading to a ‘false negative’ result. It was also thought possible that the decolourising step might not only remove colour, but laccase as well, which could lead to a ‘false negative’ result at low laccase levels. Yoji Hayasaka and Gayle Baldock

An alternative method Given that the colour change associated with the Results Reference syringaldazine oxidation substrate used in the The ABTS method appears to be more sensitive AWRI publication #236. Somers, C. Botrytis cinerea commercial test kits appeared to make the inter- at lower levels of laccase in red juices and wines – oenological consequences. Technical Review 27: pretation of results difficult in the case of deeply than the two commercially available test kits. In 13–18; 1983. coloured red wines, an alternative substrate was addition, the efficient colour removal method investigated. The substrate used, which is abbrevi- and the green colour change associated with the ated ABTS, turns a green colour rather than a pink/ laccase-ABTS substrate reaction means that the Applications of mass spectrometry purple colour, making it easier to observe a col- probability of ‘false negatives’ and ‘false positives’ to ensure the quality and our change in the presence of laccase. The colour is greatly reduced, if not eliminated. integrity of Australian wine change was measured using a spectrophotom- eter; however, a colour chart could also be used, When the QuickstixTM intensity values were com- Staff similar to the two commercially available test kits. pared with the three laccase method results, Dr Yoji Hayasaka, Gayle Baldock, Mango Parker the best correlation was obtained for the ABTS Different decolourising agents were also tri- method, followed by the Botrytest kit and then The members of the Mass Spectrometry team alled at different rates in order to obtain the best the Dolmar test kit. There was very good corre- work collaboratively across the AWRI and also removal of colour whilst at the same time maxim- lation between the QuickstixTM intensity values with external researchers. ising the detection of laccase. and the glycerol results, suggesting glycerol is a good indicator of Botrytis infection. Whilst glu- Investigations of taint problems Testing the method conic acid concentration was also correlated with using mass spectrometry Forty-five grape samples (mainly red) affected by the QuickstixTM intensity values, the correlation Accidental contamination of juice or wine is a Botrytis to varying degrees were collected during was not strong. At higher QuickstixTM intensity problem with respect to wine quality as well as the 2012 vintage in order to test the method and values, there was a large variation in gluconic human health issues. Therefore taint investiga- compare the results to those of the two commer- acid results. This is likely due to the fact that high- tion is important to maintain the credibility of the cially available laccase test kits. The grape samples level Botrytis infections are often accompanied by industry at high standard. were crushed using a basket press and the juices other infections which can also produce gluconic were fermented to wines. The 45 juices and cor- acid. Nevertheless, it appears that the gluconic Collaborators responding wines were tested for laccase activity acid concentration can be used as an indicator The AWRI Winemaking and Extension using the ABTS method and also the Botrytest for Botrytis infection. Services Team. and Dolmar laccase test kits. In addition, the juice samples were tested using the QuickStixTM immu- The correlations between gluconic acid concen- Nine separate investigations were carried out noassay, which can quantitatively screen for the tration and the three different laccase methods using various mass spectrometric techniques presence of Botrytis cinerea by providing ‘inten- were poor, suggesting that gluconic acid concen- through the year. The following taint/contamina- sity values’. The juice samples were also tested for tration is not a good indicator of laccase activity. tion investigations were highlighted: the concentrations of gluconic acid and glycerol, which can also be indicators of Botrytis infection. With regards to the different laccase kits and the • A large study to determine the potential for units and scales used, it was found that the low- hoses to taint wine was carried out. Sensory During the 2013 vintage, 70 grape samples est levels on any of the scales might be indicative analysis of the hose-contacted wine samples affected by Botrytis, mainly mildly affected sam- of laccase activity. revealed characters such as ‘reduced’, ‘furniture ples, were collected in order to further test the polish’ and ‘petroleum/kerosene’. Headspace ABTS method at low levels of infection. The Availability of the ABTS method SPME-GCMS analysis revealed that the hose- grape samples were hand crushed and the juices It is intended that the ABTS laccase method will be contact wine contained styrene, benzothia- were tested using the ABTS method and also the available before vintage 2014, so that winery labora- zole, BHT, 2,6-di(t-butyl)-4-hydroxy-4-methyl- Botrytest and Dolmar laccase test kits. tories will be able to implement the test if required. 2,5-cyclohexadien-1-one,

22 AWRI Annual Report 2013 1,6-dimethyl-4-(1-methylethyl)-naphthalene, confirmed to be significantly better marker com- di-n-butyl-, di-iso-butyl-, bis(2-ethylhexyl)-, butyl isothiocyanato cyclohexane and 2-(methylthio) pounds to indicate smoke exposure than guaiacol benzyl-, di-iso-nonyl-, di-iso-decyl-, di-n-octyl- benzothiazole. Their concentrations increased and other volatile phenols, as judged by the abil- and dicyclohexyl-phthalates were targeted with an increasing contact time with the hose, ity to distinguish between smoke-affected and for quantification. indicating that the hose was responsible for non-smoked samples (AWRI publication #1498). tainting wine. The AWRI has been developing two meth- As part of collaborative activities with the DEPI ods using (1) Gas Chromatrography-Mass • An investigation was conducted on a 2012 Shiraz Victoria, the reference compounds for the glyco- Spectrometry (GC-MS) with Solid Phase wine which was described by the winemaker as side analysis, labelled and non-labelled syringol Microextraction (SPME) and (2) HPLC-MS/MS. having a ‘burnt stator’ aroma. Elevated levels of gentiobiosides were given to DEPI for their adap- Both methods were confirmed to be capable of hydrogen sulfide (25 ppb) and methyl mercap- tion of the AWRI method. For the cross-evaluation detecting all the phthalates at a concentration of tan (3 ppb) were detected and were suspected of the glycoside method, 23 samples (juice, fer- less than 5 µg/L (5 ppb) in wine. Further method to be responsible for the burnt rubber-like, ment and wine samples) were received from DEPI validation and evaluation in terms of their reli- reduced character. Sulfur is a compound and analysed by the High Performance Liquid ability, rapidness, simplicity and robustness is commonly used in the vulcanisation process of Chromatography-Mass Spectrometry/Mass in progress. rubber products. The sulfides mentioned above, Spectrometry (HPLC-MS/MS) method for the most likely derived from heated sulfur quantification of phenolic glycosides. The results In addition, the AWRI has participated in an inter- compounds within the stator itself, provide the were reported to DEPI. national collaborative study on the validation best marker for these types of burnt stator or of the OIV-endorsed method based on liquid/ overheated pump issues. This finding is in agree- liquid extraction and GC-MS/MS. This valida- ment with a similar previous taint case. Development of a method for tion is organised with the endorsement of the the quantification of OIV. The AWRI is now preparing for a pre-study • A 2010 wine was submitted for phthalates in wine trial analysing three different samples sent from investigation of a possible taint derived from a the organiser. painted concrete tank. Taint screen analysis Phthalates are mainly used as plasticisers and revealed that the suspect wine contained C2, are ubiquitous in the environment and low C3 and C4 alkyl benzenes at considerably high background levels are found in all foods and Regulatory, technical and concentrations. In addition, five isomers of the beverages including wine. In late January 2013, it trade issues impacting on the compound nonylphenol were also found to be became apparent that testing of wine for phtha- Australian wine sector abundant. Nonylphenol is used as a hardener late content could be required for exported wine. (accelerant) in concrete and epoxy products. In response, it was decided that a reliable quanti- Staff The winemaker indicated that the suspected fication method of phthalates in wine needed to Creina Stockley tainted wine had been stored in a painted be developed. concrete tank. Interestingly, during a bench The AWRI provides regulatory and technical tasting of the wine, the descriptor ‘Araldite Collaborators advice and assistance to the Australian wine epoxy’ was used to describe the tainted wine. The AWRI’s Winemaking and Extension Services sector. During the year, 69 independent regula- team and AWRI Commercial Services tory, science and technical-related information requests were received from the wine sector, the Investigations into smoke- Although a broad range of analytical methods general public and government. affected grapes and wine for the quantification of phthalates have been reported, the application to the wine matrix Support to the wine sector has been provided The AWRI continues to play a proactive role in the was limited. Ten phthalates: dimethyl-, diethyl-, through membership of numerous international and understanding and management of smoke taint, communicating outcomes and assisting regions affected by fires in providing technical support and educational activities.

Collaborators The Department of Environment and Primary Industries Victoria (Dr Mark Downey); University of Adelaide (Dr Kerry Wilkinson); the Department of Agriculture and Food Western Australia (Glynn Ward); and Industry partners.

Phenolic glycoside analysis as a smoke diagnostic tool was developed and subsequently implemented As reported in previous Annual Reports (2011 and 2012), a new diagnostic assay based on phenolic glycoside analysis was developed and validated to assess the level of smoke exposure in grapes and wine. Phenolic glycosides, which are formed Jelena Jovanovic and Angus Forgan in grapes following smoke exposure, were

AWRI Annual Report 2013 23 Karl Forsyth and Josh Hixson

domestic government and industry committees. • Pregnancy and other health warning labels undertaken by Australia, France, Germany and Italy. Creina Stockley continued as the DAFF-nominated The European Union has implemented the require- Australian delegate for the OIV Expert Group and • Elements of the blood alcohol concentration curve ment to label for the presence of milk and egg President of the Health and Safety Commission IV. products from 1 July 2012 but has included a caveat In conjunction with the Wine Industry Technical • Analyses of health-specific phenolic to the clause, which defers to the detection limits Advisory Committee, the ‘Code of Good compounds in wine and the potential health of ‘Resolution OIV-OENO 427-2010 for the methods Manufacturing Practice for the Grape and Wine benefits of low alcohol wines of quantification of potentially allergenic residues Industry’ was revised and updated. This is now the of fining agent proteins in wine’. In practice, if third edition and is available on the AWRI website. • Allergen and other health warning labels milk or egg products are used in the winemak- related to additives and processing aids, includ- ing process but the wine has tested negative for Technical and regulatory issues ing analysis of histamine and other biogenic the presence of residues using a technique with a Technical and regulatory support to the Australian amines in wine, allergen labelling on wine that detection limit of 0.25 mg/L then the presence of wine sector is ongoing as issues are regularly raised has been fined with fish products (isinglass) residues does not need to be indicated. The OIV by industry or government, both in Australia and and the production of preservative-free wines Taskforce on allergens has subsequently prepared internationally, and often span several years. During the Good fining practice guidelines for wine to be 2012/2013, technical and regulatory information • Human health issues associated with use of applied after the use of proteinaceous [allergenic] wine and/or issues that have been reviewed, and/or diatomaceous earth and silver chloride fining agents [casein and egg white] to complement required the preparation of materials include: the OIV resolutions. This Code is now included on • International export regulations and the OIV website for winemakers and placed within • OIV definition for products regarding sugar accreditation standards the OIV’s step-wise resolution system for even- concentration, classification of wines according tual adoption and also for inclusion into European to the sugar content in Australia and potential • Use of flash pasteurisation versus other sterili- Commission regulations. Supporting these definitions for the adjectives ‘dry’ and ‘sweet’ sation methods endeavours, the AWRI Report entitled What’s in a label? How science is helping winemakers to respond • Legality of use of acacia barrels; chestnut- The AWRI is represented on three OIV working to new EC rules concerning allergens in wine was pub- derived ; ascorbic acid; genetically modi- groups – ’Taskforce on additives and processing lished in the Wine and Viticulture Journal. fied products; ethanol additions; grape skin aids in China’, ‘Protocol for the evaluation of the extracts; chaptalisation; liquid oak; ion- risks related to food safety for new oenological The Health and Regulatory Information Manager exchange resins; hybrid varieties; yeast autol- treatments’ and ‘Taskforce on allergens’. The former also coordinates Course 3005WT ‘Grape indus- ysates; inactivated yeast; inositol and manno- working group is preparing scientific and technical try practice, policy and communication’ for proteins in Australian winemaking dossiers on the additives and processing aids not the School of Agriculture, Food and Wine at currently permitted for winemaking in China and The University of Adelaide. In its seventeenth • Acceptable and allowable copper, manganese hence not permitted to be present in Australian year, 23 students enrolled in the course, which and lead levels in Australian wine wine exported to China. The dossiers will be sub- exposes students to organisational, com- mitted to the Chinese government. The aim of mercial, environmental, political, societal and • Sources of gelatine for winemaking the latter working group has been to coordinate technical issues relating to the wine sector’s analytical and clinical research into the potential operating environment. • Limits on alcohol content of Australian wines for residual protein in protein-fined wine and its and the analytical tolerance for alcohol labelling significance for human health, which has been

24 AWRI Annual Report 2013 Grape and wine composition

Defining and controlling important volatile compounds and their impact on wine aroma and flavour

Staff Dr Leigh Francis, Dr Markus Herderich, Dr Cory Black, Dr Dimitra Capone, Dr Christine Mayr, Tracey Siebert, Samantha Anderson, Sheridan Barter, Mark Solomon, Kevin Pardon.

Collaborators Balnaves Wines (Peter Bissell); Casella Wines (Steve Warne); Copenhagen University/University of Adelaide (Dr Damian Drew); Craggy Range Vineyards (NZ); CSIRO Ecosystem Sciences (Dr Rob Bramley); Institut Français de la Vigne et du Vin Pôle Sud-Ouest (Olivier Geffroy); Orlando Wines (Nick Sheridan Barter and Dimitra Capone Bruer); Mt Langi Ghiran (Nathan Scarlett, Damien Sheehan); Mt Majura Vineyard (Frank van de Loo); Shaw and Smith Winery (Darryl Catlin, Ray Guerin); In previous work, a survey of eucalyptol concen- of higher and lower berry rotundone within the Medhurst Wines (Matt Steel, Julian Grounds); tration of a wide range of Australian wines was block. The 2013 season gave lower overall levels and Victorian Pinot Noir Producers; Pirie Wines (Andrew conducted and, in recent studies, additional data a narrower range across the block. Potential causes Pirie); Treasury Wine Estates (Paul Petrie, Roger have been obtained on Pinot Noir wines from of this variation are now being studied in greater Schmidt); University of Adelaide (Dr David Jeffery); Tasmania and Victoria and detail together with the University of Melbourne University of Auckland (Gerard Logan, Assoc. Prof. wines from Coonawarra, to assess in a more tar- and Mt Langhi Ghiran. A novel membrane-assisted Paul Kilmartin); University of Melbourne (Pangzhen geted way the prevalence of this compound. The sample preparation method for trace volatiles has Zhang, Dr Kate Howell, Prof. Snow Barlow); Professor AWRI found that more than 60% of wines had a been developed; this has improved the quantifica- Philippe Darriet (University of Bordeaux). concentration above the reported aroma detec- tion of rotundone, sample throughput and cost of tion threshold, with a small number having very analysis. Complementary work with researchers at A deep understanding of key aroma compounds high levels. While most wines had low concentra- the University of Auckland and Institut Français de that give wine its complex and subtle flavours tions, less than 2 ug/L, there was a small number of la Vigne et du Vin Pôle Sud-Ouest provided valu- provides the basis for wine producers to adjust wines with relatively high eucalyptol levels, with five able information regarding viticultural effects on and optimise practices to achieve well favoured wines surveyed having eucalyptol levels of greater rotundone levels (with clonal differences being and balanced wines. Flavour chemistry of wine than 10 ug/L. If required, simple avoidance of euca- clearly apparent). The compound was confirmed can be highly challenging, needing high level lyptus leaf and woody material being harvested to accumulate during late stage ripening in both skills in analytical chemistry, organic synthesis, with grape bunches will significantly reduce the and Duras; and the effects of leaf removal structural elucidation and reaction mechanisms ultimate eucalyptol concentration of finished wines. and high vigour were found to reduce the con- to disentangle the often tiny amounts of potent centration in berries. The vine water status was also odourants from the combination of hundreds The black pepper compound rotundone, first dis- shown to have an effect. of unimportant volatiles. An essential aspect covered by the AWRI as a major compound in of many AWRI studies is the ability to relate the Shiraz wines several years ago, has continued to be Following from the observation that smoke taint- chemical composition of grapes and wine to studied in collaborative projects with colleagues related flavour precursors can be broken down sensory properties and linking this to changes in several research organisations and wine com- in-mouth during tasting, investigations have caused by grape berry and microbiological panies. The AWRI was privileged to have worked been initiated to assess the extent of fruity flavour metabolism and/or wine production. closely with Nathan Scarlett from Rathbone Wine release during wine consumption. This work will Group who passed away in July 2013. Nathan was be continued in the new AWRI 5 year RD&E plan. The final stages of the project investigating the the initiator of and driving inspiration behind a col- causes of mint flavour were completed in this laborative research project exploring viticultural A quantification method has been developed past year. Hunting for novel compounds in wines impacts on rotundone formation. He remained for compounds which have been reported to described as minty or eucalyptus showed that all determinedly and actively involved in the project be responsible for oxidative flavour in wines. wines studied had substantial amounts of eucalyptol right up to the time of his passing. Results from a The method currently includes the key aroma and confirmed that this is indeed the predominant highly detailed study that related soil and other compounds sotolon: furaneol, homofuraneol, compound contributing this flavour to red wines. precision viticultural measurements with rotun- phenylacetaldehyde, furfural, methylfurfural, hex- While other mint related compounds were identified, done concentrations on a vineyard block in the anal, E-(2)-hexenal, E-(2)-heptenal, E-(2)-octenal, it is likely they might adjust the flavour properties of Grampians region in 2012 and 2013 with Dr Rob E-(2)-nonenal, methional, methionol, 3-methylbu- a wine beyond eucalypt to enhance related descrip- Bramley of CSIRO showed that there was marked tanal, 2-methylpropanal, eugenol, benzaldehyde tors such as camphor or menthol. variation in berry rotundone across the vineyard, and maltol, using a sophisticated gas chromatog- and that this was spatially structured with zones raphy-tandem mass spectrometer instrument.

AWRI Annual Report 2013 25 In applying the method to wines exposed to oxygen, the compounds phenylacetaldehyde (honey-like) and methional (cooked potato- like) were the most important sensorily, and the method will be applied to future studies. The rel- evance of this method is highlighted in Figure 9, which shows the concentration of phenylacetal- dehyde and methional in a Semillon wine under different closures.

O √ S O

Phenylacetaldehyde Methional 30

20

conc (µg/L) conc 10

0 Paul Smith and Jacqui McRae Control Oxidised Oxidised Wine 1 Wine 2 Figure 9. The concentration of phenylacetaldehyde and methional in a control Semillon wine stored anaerobically for This suite of projects has the objective of determin- fractions from a three-year and a seven-year old 14 years in a sealed ampoule, and two wines stored under cork ing the function of phenolic compounds in grapes Cabernet Sauvignon wine, as well as the total (wine 1) and a synthetic closure (wine 2). The sensory detection and wine. Of specific interest is identifying phenolic tannin fraction from each vintage. The aqueous threshold of phenylacetaldehyde is approximately 1 µg/L, compounds that have importance with regard to fractions from both vintages contained larger while that of methional is 0.5 µg/L. wine colour, mouth-feel, and taste. The AWRI also tannins that were more water-soluble and these aims to develop an understanding of grape and fractions were more astringent than the butanol In studies with David Jeffery of the University of wine phenolic attributes related to consumer wine fractions which consisted of smaller, more alco- Adelaide, an analytical method has been devel- preference. Building on this, the effective manage- hol-soluble tannins. SAXS analysis was used to oped and validated to quantify potent thiols ment of relevant components in the vineyard and determine differences in size and shape of these that contribute to tropical fruit flavour and com- winery to achieve a targeted wine composition, or tannin fractions that might explain the differ- plex roasting notes in wine. The new method style, is evaluated. Finally, the verification of current ences in sensory properties. The impact of wine requires little sample preparation and has many and potential risks associated with novel prac- matrix variables: ethanol concentration, pH and advantages over previously reported methods; tices and new technologies are considered critical ionic strength, on tannin size and shape was also for the first time, the AWRI can now robustly aspects to the success of the projects. investigated using the total tannin fractions of quantify trace amounts of compounds such as the younger and aged wine tannins. benzenemethanthiol (smoky, struck flint) and fur- Astringency: The impact of wine furyl thiol (coffee). matrix on tannin composition and SAXS analysis enabled the estimation of tannin protein binding size in solution under different wine-like solutions, Red wine astringency is influenced by a variety which so far was not possible using the stand- Phenolics and their contribution of factors including tannin concentration, tan- ard laboratory methods for determining tannin to wine composition and nin composition, and wine matrix components. molecular mass. Tannin size and shape for each sensory properties In previous years, research has focused on the sample remained consistent across the different impacts of tannin concentration and composi- wine matrix variables, indicating that changes Staff and students tion on the sensory attributes of red wine (AWRI in astringency with, for example, ethanol con- Dr Paul Smith, Dr Keren Bindon, Dr Yoji Hayasaka, publications #1504, #975). More recently, the centration and wine pH, might be due instead to Dr Jacqui McRae, Dr Martin Day, Richard Gawel, focus of research projects has been expanded to differences in solubility, aggregation or protein- Stella Kassara, Alex Schulkin include wine matrix components such as ethanol, affinity. Importantly, the SAXS results for tannin pH, oxygen and metal ions. size in wine-like conditions correlated well for wine Collaborators tannins across all methods, validating the labora- Accolade Wines (Chris Bevin); The Australian Wines with lower ethanol concentrations are tory methods for estimating tannin molecular size. Synchrotron (Dr Nigel Kirby); Flinders University reportedly more astringent (at similar tannin con- (Dr Ingo Köper); Orlando Wines (Kate Lattey); centrations) although the reasons for this are The SAXS data also provided clues to the shape of Rathbone Wine Group (Nathan Scarlett); SARDI unclear. The AWRI investigated the size and shape the different tannin samples. The butanol tannin (Dr Michael McCarthy); University of Melbourne of different isolated wine tannins in model wine fractions from both vintages had ellipsoid shapes (Professor Tony Bacic); University of Queensland solutions containing a range of ethanol concen- while the larger tannins in the aqueous fractions (Dr Zyta Ziora); University of Sheffield (Dr Robert trations using small-angle x-ray scattering (SAXS) had less regular structures, potentially indicative of Falconer); University of South Australia; the staff, at the Australian Synchrotron. The samples ana- an extended structure with more branching (rather students and collaborators of the Tasmania lysed were the same wine tannin fractions that than linear polymers). This might in part account node projects. had previously been investigated for their sen- for the greater astringency that was observed sory properties: aqueous and butanol soluble with these fractions compared with the butanol

26 AWRI Annual Report 2013 fractions. The total tannin sample from the aged Tannin concentration decreased from 1.86 ± 0.2 to content. However, the most consistent effect of wine was larger than that of the younger wine, 1.29 ± 0.7 g/L over the 24 months, irrespective of a higher polysaccharide concentration in white although both samples were of the same ellipsoid pH or closure type, and tannin composition was wine was that of reducing palate hotness. shape, contrary to one theory that aged wine tan- influenced by both oxygen exposure during age- nins are more ‘rounded’ and thus have less protein ing and pH. The molecular size of tannin in all In order to better understand the effect of poly- interaction than the supposedly elongated young samples remained consistent, except for the wine saccharides on the perception of alcohol hotness, wine tannins. Further investigations using density at pH 3.2 bottled under Saranex which showed a whole polysaccharides from white wines were measures and molecular modelling might provide slight decrease in tannin molecular size. The pro- fractionated according to their molecular weight a more detailed explanation of the mouth-feel dif- portion of tannin that is resistant to being broken (high > 150kDa, medium 12-150kDa and small <12 ferences between aged and young red wines. down into the comprising subunits (i.e. tannin kDa). These were added to model wines that had that has undergone oxidation) was significantly been flavoured using a mixture of compounds Knowledge of the wine matrix components increased with wine ageing, most notably at pH commonly found in Chardonnay. The model that influence wine tannin structure and struc- 3.2 and particularly under Saranex. The tannin wines were then presented to a trained panel tural changes during ageing is one component from the wines at pH 3.5 and pH 3.8 contained sig- for aroma, taste and texture assessment, at two of managing tannin composition and thus nificantly fewer epicatechin gallate subunits alcohol and two pH levels chosen to represent mouth-feel in finished red wines. Two stud- (related to seed tannin) than wines stored at pH a range typically observed in commercial white ies have been completed to investigate matrix 3.2. In summary, low pH wines contained more wine. This experiment confirmed that alcohol components: a long-term trial in red wine and stable pigments, and those with more oxygen hotness was reduced, and flavour was increased, a short-term trial in model wine. The impact of exposure had smaller tannins that were more oxi- in the presence of medium molecular weight pol- wine pH and closure type on wine colour, tannin dised, while wine tannin in higher pH wines ysaccharides. Other major findings were that the concentration and composition of a single vin- contained fewer seed tannin-like structures effect of polysaccharides on taste and texture tage Cabernet Sauvignon wine was investigated (Figure 10). Changes in red wine mouth-feel with was dependent on pH and alcohol concentration, over 24 months of bottle ageing. Just prior to bot- ageing might, therefore, be related to a com- and that these aspects of the wine matrix more tling, the pH was adjusted to pH 3.2 and to pH 3.8, bined effect of decrease in tannin concentration strongly influenced white wine taste and texture and was bottled under screw cap with either a and change in tannin composition. than did polysaccharides. Saranex liner (to allow a minimal ingress of oxy- gen) or a SaranTin liner (to restrict all oxygen White wine mouth-feel perception To complement the reconstitution experiments, ingress). After 24 months, the wine colour den- Polysaccharides are the most abundant macro- the polysaccharide profiles of Chardonnay, sity, total anthocyanin concentration and total molecules in white wine and derive from both Riesling and Viognier wines made using differ- phenolics had decreased significantly, while the the grape and yeast. Previous studies conducted ent juice extraction and handling methods were hue and proportion of stable pigments increased at the AWRI using model wine systems demon- quantified over two vintages. The oenological significantly. At pH 3.2, the total anthocyanin con- strated that polysaccharides have the capacity to treatments included free run, whole bunch press, centration was 192.0 ± 5.0 mg/L, compared with contribute to palate viscosity, and to moderate pre-fermentation cold maceration, solids fer- 247.8 ± 3.9 mg/L for pH 3.8. The proportion of sta- undesirable characters such as bitterness, metal- ment, press fractions and hyperoxidised free-run ble pigments was 7.62 ± 0.22 and 7.11 ± 0.11 % for lic character and astringency. In recent work, and hard pressings. Juice extraction and han- pH 3.2 and 3.8, respectively. wine realistic concentrations of purified polysac- dling resulted in both significant differences in charides from two commercial white wines were the total concentration of wine polysaccharides Single Vintage Cabernet Sauvignon Wine added back to a white wine that had a range of and in their size distribution (Figure 11). Whole phenolic and alcohol concentrations. A trained bunch pressed wines produced more total pol- pH Range: 3.2 to 3.8 panel profiled the wines and found that adding ysaccharides compared to wines made from + polysaccharides slightly reduced wine flavour hard pressings; hyperoxidised free run juice and Closure Type: and perceived acidity, but astringency was unaf- pressings consistently produced higher levels of fected. The effect of polysaccharides on these total polysaccharides compared to the equiva- attributes was largely independent of phenolic lent wines that were made using non-oxidative

ST Sx

High Molecular Medium Molecular Small Molecular Tannin after 24 months wine aging: Weight Polysaccharides Weight Polysaccharides Weight Polysaccharides % Galloylation mDp 8 10 SX ST 7 8

6 Hyperoxidised Grape Solids Free Run Wine Free Run Wine Ferment Wine 6 5

4 4 pH 3.2 pH 3.8 pH 3.2 pH 3.8 Figure 10. Effects on seed tannin markers (% galloylation) Figure 11. Polysaccharide content of white wine made using different juice handling methods. Size of circles indicates total poly- and size (mDp) of Cabernet Sauvignon wine tannin after two saccharide concentrations. years of storage at pH 3.2 and pH 3.8 under two different screw cap closures.

AWRI Annual Report 2013 27 AWRI publication #1504. McRae, J.M., Schulkin, A., Kassara, S., Holt, H.E. and Smith, P.A. (2013) Sensory properties of wine tannin fractions: implications for in-mouth sensory properties. J. Agric. Food Chem. 61, 719-727.

AWRI publication #975. Mercurio, M.D., Dambergs, R.G., Herderich, M.J. and Smith, P.A. (2007) High throughput analysis of red wine and grape phenolics-adaptation and validation of methyl cellulose precipitable tannin assay and modified Somers color assay to a rapid 96 well plate format. J. Agric. Food Chem. 55, 4651-4657.

Figure 12. Scanning electron micrographs of isolated cell wall material from ripening Cabernet Sauvignon grape skins for the Microbial Metabolomics Facility 2010 season. A, B. 15 January, -11 DAV, 5000x; C. 26 January, 0 DAV, 5000x; D. 23 February, 28 DAV, 5000x; E. 2 March, 35 DAV, 5000x; Esther Kristianto, Mark Solomon, Natoiya Lloyd F. 17 March January, 50 DAV, 5000x (Bars = 10 mm). Microscopy performed by Adelaide Microscopy. Staff Mark Solomon, Natoiya Lloyd, Esther Kristianto, juice handling practices. Fermenting on solids its performance as a tool for the practical assess- Mango Parker produced the largest increase in total polysac- ment of grapes from commercial vineyards. charides compared to wine made from free run Collaborators juice of all three varieties. While this treatment Further to this, the AWRI’s ongoing work on grape Vilma Hysenaj (PhD student), University of was only conducted in the 2011 vintage, an aver- tannins has continued with focus on changes in Genova, numerous research and industry clients. age increase of 80% in total polysaccharides cell wall structure and their influence on the bind- over the clarified free run control was observed. ing between tannin and grape cell walls The client base at the AWRI-Metabolomics Facility Importantly, most of the increase in polysaccha- components. During ripening, changes in skin cell increased during 2012/2013 year. Approximately rides from solids fermentation was attributable wall polysaccharides occur early in grape develop- 70% of all clients were external to the AWRI and to increases in the medium molecular weight ment, and only minor changes in their 5% were commercial clients. Multiple new meth- fraction which were later identified as being composition are found in the later stages of ripen- ods have been developed and these methods responsible for reductions in alcohol hotness. ing (AWRI publication #1458). Despite this, the are regularly used by internal and external cli- AWRI has shown that skin tannins are bound more ents, including commercial clients. These include Predicting and modelling tannin by riper skin cell walls (AWRI publication #1458). A quantitation of: raspberry flavour compounds; extractability key factor which changes during grape ripening is organic acids in berry fruits and plant tissues; Previous work has shown that the concentra- the porosity of cell walls. Through collaboration markers for smoke exposure of grapes and smoke tions of total tannin in grapes and wine are not with researchers at the Ian Wark Research Institute, taint risk of wine; and quantitative and profiling always closely correlated. One possible factor University of South Australia, the AWRI has found methods for biogenic amines. which might significantly affect tannin extraction differences in skin cell wall porosity using nitrogen from grapes is the binding of tannins to grape adsorption isotherms, based on the Brunauer– cell walls. The AWRI aimed to develop a method Emmett–Teller (BET) theory which describes the Using rapid spectral methods to to predict how much grape tannin is extracta- physical adsorption of gas molecules on a solid support objective measurement ble during winemaking and what accounts for surface. These experiments demonstrated that the of grape and wine attributes back-binding effects; i.e. tannin binding to flesh grape cell wall surface area increases significantly or marc cell wall material. A diverse sample set of with ripening. This was further visualised using Staff grapes with a broad range of tannins was sourced scanning electron microscopy (Figure 12). These Dr Wies Cynkar, Dr Bob Dambergs, Peter Godden, with assistance from the late Nathan Scarlett results partly explain why total skin tannin can Dr Richard Muhlack, Neil Scrimgeour, Samantha (Rathbone Wine Group). Wine made from these increase with ripening with a concomitant Connew grapes had a wide range of wine tannin concen- decrease in extractability (% of total); this appears trations: from 200 mg/L to 700 mg/L. Differences to be a result of increases in skin cell wall porosity Collaborators in wine tannin concentration were found to be that lead to grape tannin becoming bound in Agnew Wines (Jeff Byrne and Xanthe Leonard); mainly due to changes in skin tannin extractabil- micropores. Yet, in winemaking, it is commonly Bimbadgen Estate (Sarah Crowe); Briar Ridge ity. Using a simple extraction of crushed whole observed that skin tannin extraction into wine is Vineyard (Gwyn Olsen); Brokenwood Wines berries with dilute alcohol (15% v/v) allowed the enhanced with advancing grape ripeness. This is (Simon Steele); Casella Wines (Laura Thompson); prediction of wine tannin concentration from because the skin tannin concentration increase (Sharon Adams and Henry grape tannin data. This extraction method mim- generally outweighs the binding up of tannin by Perez); David Hook Wines (David Hook); De Iuliis ics the array of interactions which might drive the pores (which open up with ripening). Vineyards (Mike De Iuliis); First Creek Wines (Liz solubilisation or retention of tannin during fer- Jackson and Damien Stevens); Glandore Estate mentation, notably the interaction with cell walls. References (Duane Roy); Hungerford Hill Wines (Adrian Also, the size (mean degree of polymerisation AWRI publication #1458. Bindon, K.A.; Bacic, A. and Lockhart); Keith Tulloch Wine (Keith Tulloch); [mDP]) and composition of the tannin extracted Kennedy, J.A., Tissue-specific and developmen- Margan Winery (Neville McPike); McWilliam’s with dilute ethanol was similar to the corre- tal modifications of grape cell walls influence the Wines (Lisa Parker, Jim Chatto); McGuigan Wines sponding wine tannin. This simple extraction adsorption of proanthocyanidins. J. Agric. Food Hunter Valley (Australian Vintage) (Andrew method is being further investigated to establish Chem. 2012, 60. Duff and Peter Hall); Meerea Park (Rhys Eather);

28 AWRI Annual Report 2013 Mistletoe Winery (Nick Paterson); Oakvale A B C Wines (James Becker); Peppertree Wines (Scott Comyns); Riverina Wine Grapes Marketing Board (Kristy Bartrop); Scarborough Wine Co. (Jerome Scarborough); Thomas Wines (Andrew Thomas).

Application of mid-infrared spectro­ scopy for measurement of yeast D E F assimilable nitrogen (YAN) in juice Spectroscopic methods can be used for the rapid prediction of a range of grape, juice and wine com- position parameters, and a number of methods have been developed by the AWRI using afforda- ble, ‘off-the-shelf’ spectroscopy instruments. Figure 12. Scanning electron micrographs of isolated cell wall material from ripening Cabernet Sauvignon grape skins for the One specific application, developed using a 2010 season. A, B. 15 January, -11 DAV, 5000x; C. 26 January, 0 DAV, 5000x; D. 23 February, 28 DAV, 5000x; E. 2 March, 35 DAV, 5000x; Bruker Alpha mid-IR instrument, has focused on F. 17 March January, 50 DAV, 5000x (Bars = 10 mm). Microscopy performed by Adelaide Microscopy. the simultaneous analysis of juices for pH, titrat- able acidity (TA), sugar content (Brix) and yeast its performance as a tool for the practical assess- assimilable nitrogen (YAN). Measuring YAN con- Winery 1 Winery 2 Winery 3 Winery 4 ment of grapes from commercial vineyards. centrations prior to fermentation is very important 350 as insufficient YAN (<160 mg/L) in the juice/must N = 159 R² = 0.73 SECV = 30.8 Further to this, the AWRI’s ongoing work on grape can result in sluggish or stuck fermentations and 300 tannins has continued with focus on changes in the production of hydrogen sulfide. Conversely,

cell wall structure and their influence on the bind- elevated levels of YAN (>350 mg/L) can lead to ) 250 N ing between tannin and grape cell walls the formation of undesirable flavour and aroma L g /

( m 200 components. During ripening, changes in skin cell characteristics in the resultant wine. However, A N

wall polysaccharides occur early in grape develop- few producers measure YAN on a regular basis Y

e d 150 ment, and only minor changes in their because, until now, its analysis required a relatively t composition are found in the later stages of ripen- time consuming two-stage wet chemistry assay. ing (AWRI publication #1458). Despite this, the Many producers instead rely on ‘preventative’ rou- P r e d i c 100 AWRI has shown that skin tannins are bound more tine additions of di-ammonium phosphate (DAP) by riper skin cell walls (AWRI publication #1458). A to all juices, which pose the risk of elevating the 50 key factor which changes during grape ripening is YAN concentration to undesirable levels. the porosity of cell walls. Through collaboration 0 with researchers at the Ian Wark Research Institute, YAN calibrations were developed during vintages 0 50 100 150 200 250 300 350 University of South Australia, the AWRI has found 2011 and 2012 based on samples collected through Reference YAN (mg/L N) differences in skin cell wall porosity using nitrogen the AWRI Riverina Node with participation of major Figure 13. Correlation of yeast assimilable nitrogen (YAN) values measured using enzymatic reference method (x-axis) against adsorption isotherms, based on the Brunauer– wine producers in the region (Figure 13). In 2013, values predicted using Bruker Alpha Mid-IR spectral method (y-axis). Calibration model includes data from four individual winer- Emmett–Teller (BET) theory which describes the additional data were collected from producers in ies, covering multiple vintages. physical adsorption of gas molecules on a solid the Riverina and McLaren Vale areas and through √ surface. These experiments demonstrated that the the AWRI’s recently-established node in the Hunter grape cell wall surface area increases significantly Valley. Spectral calibrations were evaluated with CSA DUR MAL MAT MER PNO PVED RCA SAN SHZ TAN TEMP with ripening. This was further visualised using samples from the 2013 vintage, and predictions for 2 scanning electron microscopy (Figure 12). These YAN concentration in juices sourced from the N = 1743 R² = 0.64 SECV = 0.13 results partly explain why total skin tannin can Hunter Valley were found to be the most accurate; 1.8 increase with ripening with a concomitant this is most likely due to the concentration range in g ) g / 1.6 ( m decrease in extractability (% of total); this appears samples from the Hunter Valley of 98 – 259 mg/L to be a result of increases in skin cell wall porosity YAN, which is low in comparison with the Riverina.

a n i s 1.4 that lead to grape tannin becoming bound in y h o c micropores. Yet, in winemaking, it is commonly Data collected on YAN concentration in juices 1.2 observed that skin tannin extraction into wine is across multiple vintages have shown that the total A n t e d t enhanced with advancing grape ripeness. This is proportion of samples across a vintage that do not 1

because the skin tannin concentration increase require a DAP adjustment can be as high as 60%. P r e d i c generally outweighs the binding up of tannin by During vintage 2013, over 90% of juice samples 0.8 the pores (which open up with ripening). tested from the Riverina region would not have 0.6 required DAP addition. This clearly shows the

References value of regularly assessing YAN levels in juice. The 0.4 AWRI publication #1458. Bindon, K.A.; Bacic, A. and spectral method developed here can provide 0.4 0.6 0.8 1 1.2 1.4 1.6 1.8 2 Reference Anthocyanins (mg/g) Kennedy, J.A., Tissue-specific and developmen- rapid feedback on nutrient status to winemakers, tal modifications of grape cell walls influence the thereby avoiding the cost of unnecessary DAP Figure 14. Correlation of anthocyanin values measured using reference method (x-axis) against values predicted using Bruker adsorption of proanthocyanidins. J. Agric. Food additions, and also provides information that sup- Alpha Mid-IR spectral method (y-axis). KEY: CSA – Cabernet Sauvignon; DUR – Durif; MAL – ; MAT – Mataro; MER – ; Chem. 2012, 60. ports optimisation of wine quality. PNO –Pinot Noir; PVED – ; RCA-Ruby Cabernet; SAN – ; SHZ – Shiraz; TAN – Tannat; TEMP – Tempranillo

AWRI Annual Report 2013 29 a b c Rapid analysis of colour and sugar Grape and wine molecules (hydrogen sulfide [H2S], methanethiol MeSH Day 1 MeSH Month 1 MeSH Month 4 levels in red grape homogenates [MeSH] and dimethylsulfide [DMS]) is known, but 0.30 The Australian wine industry has a clear need production debate continues over their source and ways 0.20 4 0.25 ) ) for rapid analysis methods for measuring grape to manage them. To minimise the potential for ) L L L / / / g g g 0.15 3 µ µ composition, in order to: determine optimum negative sensory experiences associated with µ 0.20 ( ( (

n n n o o harvest dates; identify compositional profiles Processing steps to optimise these compounds, it is important to determine o i i i t t t 0.15 a a a r r r 0.10 2 t t and differences across the vineyard; and assess wine quality and development the origin of key LMWSC and the most effective t n n n e e e c c grape quality for appropriate grower payments. in bottle oenological approaches to control them. c 0.10 n n n o o o C C Spectroscopic methods have been employed in C 0.05 1 0.05 the last decade by some large wine producers for Staff and students Over the last decade, research from the AWRI has grape colour analyses, as a means of objectively Dr Paul Smith, Dr Martin Day, Richard Gawel, Dr demonstrated that managing the oxygen that trav- 0.00 0.00 0 assessing grape quality. Matteo Marangon, Alex Schulkin, Dr Mark Smith, Dr els through closures into wine after bottling can No Cu Cu No Cu Cu No Cu Cu Marlize Viviers, Dr Eric Wilkes, Dr Wies Cynkar, Peter have a big effect on the aroma, texture and colour

A Bruker Alpha mid-IR ATR instrument was Godden, Emma Kennedy, Dr Richard Muhlack, Ella of a wine. If this ‘oxygen transfer rate’ (OTR) is low d MeSH Month 6 e MeSH Month 12 employed to develop a calibration for simultane- Robinson, Neil Scrimgeour, Dr Bob Dambergs and the wine is also bottled without much oxygen, Figure 15. Notched boxplots of the MeSH concentration 6 10 ous measurement of total soluble solids (Baumé), then a wine occasionally develops a ‘reductive’ (µg/L) in Shiraz wine samples during storage showing a total anthocyanins (Figure 14), pH, TA, and dry Collaborators aroma characterised by the presence of ‘stinky sul- ) 5 ) significant decrease (b) and significant increases ([d] and [e]) L L / / 8 g matter in grape homogenates. The initial calibra- Flinders University (Dr Ian Menz); The Yalumba Wine fur’-type aromas. This is quite variable though; one g due to Cu addition. The line parallel to the x-axis in (c), (d) and µ µ ( (

4 n tion models included data for Shiraz, Cabernet Company (Teresa Heuzenroeder, Luke Wilson); De type of wine might form these undesirable aromas, n (e) indicates the odour threshold value for MeSH at 1.8 µg/L. o o i i t t 6 a Sauvignon and Merlot grapes sourced in South Bortoli Wines (John Coughlan); Treasury Wine while another type under similar conditions might 3 a r r t t n n e Australia during the 2011 and 2012 vintages. A sig- Estates (Dr Vanessa Stockdale); INRA UMR-SPO, not. To address this issue, a project is underway to e c 2 c n n 4 o nificant amount of additional data for additional France (Dr Aude Vernhet); University of Padua, Italy identify factors that control or contribute to the for- o C C varieties and an expansion of the concentration (Diana Gazzola, visiting PhD student); University of mation of reductive aroma post-bottling. 1 range for the calibration were achieved through Sheffield (Dr Robert Falconer); University of South 2 0 collaboration with wineries in the Griffith region Australia (Professor Peter Majewski). As part of the current management strategy No Cu Cu No Cu Cu in 2013, through the AWRI’s Riverina Node. to deal with reductive aromas, copper is often The main aim of these projects is to improve wine- added to wine prior to bottling to treat unpleas- The rapid method developed for Baumé and making processes after fermentation. The current ant ‘sulfidic’ aromas such as rotten egg. It is anthocyanins exhibited standard errors of 0.29 focus is on two broad areas: protein stabilisation thought that the copper ions react with hydro- and 0.13 mg/g respectively, comparing favourably and post-bottling reductive aroma formation. gen sulfide (H2S—partly responsible for the with laboratory reference errors of approximately unpleasant sulfidic aroma) to produce an insol- 0.2 and 0.1 mg/g. This level of performance is likely How do ‘reductive’ sulfur aromas uble solid (copper sulfide), which results in the to be adequate for all grape maturity colour test- form post-bottling? removal of both copper and H2S from the wine. ing carried out by producers and could eventually Some aromas caused by sulfur compounds replace the reference method typically used for can be quite positive (e.g. passion-fruit, grape- However, recent work at the AWRI (AWRI publication this type of analysis. Rapid spectral methods such fruit), while others impact negatively on the #1283) has shown that copper additions at bottling as this could be used to routinely monitor Baumé aroma of wine. Boiled or rotten egg, sewage can promote the accumulation of H2S at later stages and anthocyanin levels in red grapes prior to and and rubber are descriptors associated with these of bottle ageing. Following on from this observation, during harvest, to support transparent and objec- undesirable low molecular weight sulfur com- the AWRI has further probed the role of copper, as tive grower payment schemes. pounds (LMWSC). The identity of several of these well as other transition metals, in the development of LMWSC in wine. The AWRI investigated the forma- tion of LMWSC, specifically MeSH from methionine, in wine stored anaerobically (12 months), as catalysed by five transition metals (Al, Cu, Fe, Mn and Zn) which are normally present in wine and are known for their

catalytic ability. The evolution of H2S and DMS, as a result of metal addition, were also investigated and the results were correlated with the amount of oxy- gen present in the wine.

It was found that the addition of metals significantly influenced the evolution of LMWSCs. Oxygen con- centration played a significant role in its effect on the formation of LMWSC in the wine. Initially, at high oxygen concentrations, some metals such as cop- per (Cu), significantly reduced the concentration of the thiols in the wine tested. During wine matura- tion, the oxygen concentration decreased to zero ppb after four months of anaerobic storage and the effect of Cu was reversed with the presence of Cu now being associated with a significant increase in Peter Godden and Markus Herderich MeSH concentration, regardless of the presence or absence of other metals.

30 AWRI Annual Report 2013 a b c molecules (hydrogen sulfide [H2S], methanethiol MeSH Day 1 MeSH Month 1 MeSH Month 4 [MeSH] and dimethylsulfide [DMS]) is known, but 0.30 debate continues over their source and ways 0.20 4 0.25 ) ) to manage them. To minimise the potential for ) L L L / / / g g g 0.15 3 µ µ negative sensory experiences associated with µ 0.20 ( ( (

n n n o o these compounds, it is important to determine o i i i t t t 0.15 a a a r r r 0.10 2 t t the origin of key LMWSC and the most effective t n n n e e e c c oenological approaches to control them. c 0.10 n n n o o o C C C 0.05 1 0.05 Over the last decade, research from the AWRI has demonstrated that managing the oxygen that trav- 0.00 0.00 0 els through closures into wine after bottling can No Cu Cu No Cu Cu No Cu Cu have a big effect on the aroma, texture and colour of a wine. If this ‘oxygen transfer rate’ (OTR) is low d MeSH Month 6 e MeSH Month 12 and the wine is also bottled without much oxygen, Figure 15. Notched boxplots of the MeSH concentration 6 10 then a wine occasionally develops a ‘reductive’ (µg/L) in Shiraz wine samples during storage showing a aroma characterised by the presence of ‘stinky sul- ) 5 ) significant decrease (b) and significant increases ([d] and [e]) L L / / 8 g fur’-type aromas. This is quite variable though; one g due to Cu addition. The line parallel to the x-axis in (c), (d) and µ µ ( (

4 n type of wine might form these undesirable aromas, n (e) indicates the odour threshold value for MeSH at 1.8 µg/L. o o i i t t 6 a while another type under similar conditions might 3 a r r t t n n e not. To address this issue, a project is underway to e c 2 c n n 4 o identify factors that control or contribute to the for- o C C mation of reductive aroma post-bottling. 1 2 0 As part of the current management strategy No Cu Cu No Cu Cu to deal with reductive aromas, copper is often added to wine prior to bottling to treat unpleas- ant ‘sulfidic’ aromas such as rotten egg. It is A series of boxplots are displayed in Figure 15 Post-bottling effects of early oxygen constant. Concentrations of methanethiol thought that the copper ions react with hydro- which describes the evolution of MeSH in Shiraz exposure during red winemaking dropped slowly from its peak post-fermenta- gen sulfide (H2S—partly responsible for the samples (n = 96) with or without added Cu. The In a 2012 research winemaking trial, different tion until a few months post-bottling after which unpleasant sulfidic aroma) to produce an insol- boxplots graphically display differences in MeSH gases (40% oxygen, air and nitrogen) had been it rose slightly when measured six months after uble solid (copper sulfide), which results in the concentration among the samples; the median introduced during red winemaking in rotary bottling. The 40% oxygen treatment had the low- removal of both copper and H2S from the wine. (white line); the mean (star) with the red area fermenters and it was confirmed that the oxy- est methanethiol concentration and the control depicting the 95% confidence interval for the gen treatments eliminated the production of and nitrogen treatments had the highest. The However, recent work at the AWRI (AWRI publication mean; as well as outliers (black dots). At Day 1 hydrogen sulfide gas. Following on from these oxygen-treated wines also had significantly lower #1283) has shown that copper additions at bottling (Figure 15a) no MeSH was present in samples fermentation trials, the finished wines were concentrations of Cu, Fe and Zn which have an can promote the accumulation of H2S at later stages with or without added Cu, but, after one month bottled in September 2012 and subjected to important influence on the subsequent develop- of bottle ageing. Following on from this observation, of storage, the scavenging ability of Cu can be descriptive sensory analysis two months later. ment of stinky sulfur aromas during ageing. the AWRI has further probed the role of copper, as observed in the significantly reduced MeSH con- From the sensory PCA (Figure 16), wines from both well as other transition metals, in the development centration in all samples with added Cu (Figure oxygen treatments were described as ‘fruity’ on PC2 (9.0%) of LMWSC in wine. The AWRI investigated the forma- 15b). However, as the oxygen concentration in the aroma and palate without bitter or astringent tion of LMWSC, specifically MeSH from methionine, wine decreased, the MeSH concentration slowly influences. The control and nitrogen-sparged Cu (early) in wine stored anaerobically (12 months), as catalysed increased to nearly the same levels in both sam- wines were characterised by ‘reductive’ aromas Aroma: Astringency fruit/ lolly Cu (late) Control by five transition metals (Al, Cu, Fe, Mn and Zn) which ples with or without added Cu (Month 4, Figure described as ‘egg’, ‘sewage’ and ‘rubber’, with the PC1 (73.4%) are normally present in wine and are known for their 15c). After 6 to 12 months of anaerobic storage, the control demonstrating more astringency com- Nitrogen Air catalytic ability. The evolution of H2S and DMS, as a MeSH concentration had significantly increased pared to the oxygen-treated wines. Whereas an 40% O Aeration result of metal addition, were also investigated and in all samples with added Cu and reached con- aerative splashing was not seen to be effective in 2 Palate: fruit Aroma: stinky sulfur the results were correlated with the amount of oxy- centrations above MeSH’s odour threshold value reducing stinky sulfur aromas, copper addition gen present in the wine. of 1.8 µg/L (Figure 15d and e). – both after pressing and just before bottling – was perceived to be beneficial. However, recent Figure 16. Principal component analysis of sensory attributes It was found that the addition of metals significantly From these results, it is clear that the formation of results from this research show an increased risk of in wine treated with oxygen or nitrogen during red winemak- ing in rotary fermenters. 40% O : 40% oxygen in 60% nitrogen; influenced the evolution of LMWSCs. Oxygen con- LMWSC from their precursors in wine is not only developing post-bottling hydrogen sulfide. 2 centration played a significant role in its effect on influenced by the presence of metals, but oxygen Air: 20% oxygen, N2: 100% nitrogen-sparging; Copper: addition of copper sulfate either after pressing (0.4 mg/L) or before the formation of LMWSC in the wine. Initially, at high concentration in wine also significantly interacts LMWSC were analysed several times from post- bottling (0.2 mg/L); Aeration: splashing with final DO at 4 ppm. oxygen concentrations, some metals such as cop- with metals in the evolution of LMWSC. pressing to six months after bottling. Results per (Cu), significantly reduced the concentration of after six months in-bottle confirmed the con- the thiols in the wine tested. During wine matura- To assess a potential role of sulfur-containing tinued absence of ethanethiol and S-ethyl Uncovering the secrets behind tion, the oxygen concentration decreased to zero amino acids as LMWSC precursors, an amino thioacetate in oxygen-treated wines and signif- protein haze formation and ppb after four months of anaerobic storage and the acid assay has been developed with the AWRI icantly reduced levels of methane thioacetate stabilisation in white wine effect of Cu was reversed with the presence of Cu Metabolomics group and samples are now being compared to the control. The concentration of Protein haze formation in white wine remains now being associated with a significant increase in assessed to quantify the sulfur-containing amino hydrogen sulfide dropped to stable background one of the key potential instabilities in wine MeSH concentration, regardless of the presence or , cysteine and methionine and the levels between threshold (1.1 µg/L) and 4.5 µg/L production that requires costly treatment with absence of other metals. tri-peptide, glutathione. after bottling for all treatments and remained potential losses in overall quality. Haze formation

AWRI Annual Report 2013 31 Figure 17. Superposition of the secondary structure of two grape thaumatin-like proteins (TLPs). In green is 4L5H and in blue is 4RJU. Red arrows indicate the two loops showing the largest differences between the two TLP isoforms.

Stella Kassara, Ella Robinson and Wies Cynkar

is a serious quality defect because consum- Protein crystallography Carrageenan is a polysaccharide which is nega- ers perceive hazy wines as faulty. This problem The structures of two isoforms of grape TLPs have tively charged at wine pH and therefore can bind is caused by the presence of residual grape been solved, in collaboration with Dr Ian Menz positively charged wine proteins in a similar way to pathogenesis-related (PR) proteins in wines after (Flinders University). The first protein deposited bentonite. After some early work (AWRI publication bottling, mainly thaumatin-like proteins (TLPs) to the Protein Data Bank (ID 4H8T) was originally #1437), the use of carrageenan was further explored and chitinases. These are haze-forming pro- solved at 2.0 Å resolution by using the structure in a vintage trial in collaboration with Treasury Wine teins that can become unstable and unfold, an of a TLP from banana as a template. Subsequently, Estates (AWRI publication #1539). Carrageenan was occurrence favoured by exposure of wine to high the structure of TLP 4H8T has been used to solve tested at different addition times during or after temperatures (e.g. during transport resulting in the structure of a second protein (ID 4JRU) for alcoholic fermentation and was capable of fully fast aggregation) or inappropriate storage condi- which the AWRI had obtained data at very high removing wine proteins at low addition rates (one tions (slower aggregation). Once the proteins are resolution (1.2 Å). Once the 4JRU new model third or less than those of bentonite) and without unfolded they can aggregate into larger light-dis- structure was available, the AWRI went back and significant sensory effects relative to standard wine persing particles that make wine appear turbid. re-processed the dataset from which the first industry bentonite fining approaches. The possibil- Haze appearance is generally prevented by ben- structure was obtained (ID 4H8T), allowing a sig- ity for haze formation from residual carrageenan, tonite fining, a process effective in removing the nificant improvement in the predicted structure; remaining in wine after the protein removal step, grape proteins, but with several drawbacks such this was subsequently re-deposited to the Protein was evident and this will need to be assessed on as wine volume loss and disposal costs, as well Data Bank under a new ID (4L5H, 1.8 Å resolution), a case by case basis — although research showed as detrimental effects on wine flavour and qual- which supersedes the previous one (ID 4H8T). that careful use of carrageenan before or during fer- ity and undesirable processing complexity. In mentation might reduce this risk. The regulatory order to find a valid substitute for bentonite, an Despite having very similar structures, these two status relating to the permitted use of carrageenan in-depth understanding of the causes of protein isoforms of TLPs are known for their differences in in winemaking needs to be established prior to its hazing and of the mechanism of protein haze for- terms of unfolding temperature (AWRI publica- commercial application (it is currently not an allowed mation is required. tion #1273) and hazing potential (AWRI publication additive), and the feasibility of carrageenan for pro- #1487). Therefore, the comparison of their solved tein fining in a winery production setting will need This year, the focus of the AWRI’s research was on: 3D structures (Figure 17) is expected to explain to be determined by individual wineries, as technical the observed differences in function; information issues including frothing, slower filterability and risk • studying the structure of TLP isoforms differing that might open the way for a targeted search for of carageenan-induced haze need to be assessed in hazing behaviour, and solving and compar- enzymes able to degrade thaumatin-like proteins relative to the benefits from reducing bentonite use. ing their 3D structure; at winemaking temperature. Zirconia is a metal oxide able to adsorb the unsta- • exploring protein adsorbent materials as Exploring the use of ble wine proteins. Despite showing promise, potential alternatives to bentonite for the protein adsorbents as zirconia treatment has not been adopted by the stabilisation of white wines; and alternatives to bentonite wine industry, particularly because an efficient Two novel adsorbents, previously studied for pro- continuous process is not possible due to the slow • summarising the knowledge generated tein stabilisation of white wines (carrageenan and protein adsorption rate. In previous work (AWRI through the study of haze-forming proteins, to zirconia dioxide) were investigated further, and publication #1262) a batch process was proposed revisit the mechanism of protein haze forma- some improvements were made to their applica- in which zirconia was enclosed in a metallic cage tion in wine. tion during winemaking. and left in contact with wine for the time required

32 AWRI Annual Report 2013 ionic strength was found to modulate hazing, and Two-step purification of pathogenesis-related chitinases were more prone to aggregate than TLPs proteins from grape juice and crystallization of in the normal wine ionic strength range. In addi- thaumatin-like proteins. J. Agric. Food Chem. 57(23), tion, sulfate was confirmed to have an important 11376–11382; 2009. role in haze formation, likely by converting solu- ble aggregates into larger visible haze particles AWRI publication #1187. Falconer, R.J., Marangon, (AWRI publications #1272). Temperature was found M., van Sluyter, S.C., Neilson, K.A., Chan, C., Waters, to have a key role in the onset of protein aggrega- E.J. Thermal stability of thaumatin-like protein, chi- tion, and differences in the unfolding temperature tinase, and invertase isolated from of chitinases (55°C) and TLPs (62°C) were deter- and Semillon juice and their role in haze formation mined. Moreover, after heating, chitinases cannot in wine. J. Agric. Food Chem. 58(2), 975–980; 2010. refold upon cooling (irreversible unfolding), while TLPs can refold (reversible unfolding) (AWRI publica- AWRI publication #1262. Marangon, M., Lucchetta, Figure 17. Superposition of the secondary structure of two tions #1187). Chitinases were also more reactive with M., Waters, E.J. Protein stabilisation of white wines grape thaumatin-like proteins (TLPs). In green is 4L5H and in other wine macromolecules than TLPs, formed big- using zirconium dioxide enclosed in a metallic blue is 4RJU. Red arrows indicate the two loops showing the ger aggregates and were more prone to precipitate. cage. Aust. J. Grape Wine Res. 17 (1): 28–35; 2011. largest differences between the two TLP isoforms. Therefore chitinases are considered as major play- ers in heat-induced haze in wines, although recent AWRI publication #1272. Marangon, M., Sauvage, to reach protein stability; an approach that yielded experiments proved that some TLP isoforms can F.-X., Waters, E.J., Vernhet, A. Effects of ionic heat stable wines with no losses. The main draw- form haze as well (AWRI publications #1487). strength and sulfate upon thermal aggregation back identified in this first stage of the project was of grape chitinases and thaumatin-like proteins that the wine had to be mixed constantly for three These recent breakthroughs in the character- in a model system. J. Agric. Food Chem. 1–11; 2011. to five days to successfully remove proteins; an isation of the hazing phenomenon allow the expensive operation to perform in a winery. A solu- proposal of a detailed scheme of the ‘life cycle’ of AWRI publication #1273. Marangon, M., Van Sluyter, tion to the requirement for stirring was found by proteins in wine (Figure 18). S.C., Neilson, K.A., Chan, C., Haynes, P.A., Waters, E.J., Protein crystallography adding zirconia pellets enclosed in a metallic cage Falconer, R.J. Roles of grape thaumatin-like protein The structures of two isoforms of grape TLPs have to juice so as to exploit the natural mixing occur- Under this model, proteins in their soluble state are haze and chitinase in white wine haze formation. been solved, in collaboration with Dr Ian Menz ring during fermentation (AWRI publication #1540); found in wines in their folded structure. However, the J. Agric. Food Chem. 59 (2): 733–740; 2011. (Flinders University). The first protein deposited an approach that yielded an increase in fermen- folded structures can be lost (unfolding); a step that to the Protein Data Bank (ID 4H8T) was originally tation rate, and which produced wines that were is commonly caused by inappropriate storage tem- AWRI publication #1437. Marangon, M., Lucchetta, solved at 2.0 Å resolution by using the structure fully heat stable with no loss of wine (since the cage peratures. Once the protein is in an unfolded state, M., Duan, D., Stockdale, V.J., Hart, A., Rogers, P.J., of a TLP from banana as a template. Subsequently, with the pellets can simply be removed and regen- it exposes its hydrophobic binding sites and protein Waters, E.J.. Protein removal from a Chardonnay the structure of TLP 4H8T has been used to solve erated several times with the washing procedure aggregation is induced via hydrophobic attractions juice by addition of carrageenan and pectin. Aust. the structure of a second protein (ID 4JRU) for proposed in previous research [AWRI publication with other unfolded proteins. With time, the aggre- J. Grape Wine Res. 18 (2): 194-202; 2012. which the AWRI had obtained data at very high #1262]). Both treatment strategies require high gates can grow and cross-link with other aggregates, resolution (1.2 Å). Once the 4JRU new model dosages of zirconia (5-25 g/L), so the logistics and a step favoured by the presence of sulfate, phenolics AWRI publication #1487. Gazzola, D., Van Sluyter, structure was available, the AWRI went back and economics of application in wineries need to be and high ionic strength, until they reach a size that S.C., Curioni, A., Waters, E.J., Marangon, M. Roles of re-processed the dataset from which the first considered; in addition zirconia would need to be makes them visible to the naked eye (>1 µm). proteins, polysaccharides, and phenolics in haze structure was obtained (ID 4H8T), allowing a sig- approved as a permitted processing aid. formation in white wine via reconstitution experi- nificant improvement in the predicted structure; In summary, the increased level of understanding ments. J. Agric. Food Chem.60 (42): 10666-10673; 2012. this was subsequently re-deposited to the Protein The mechanism of haze formation of the mechanism of haze formation, together Data Bank under a new ID (4L5H, 1.8 Å resolution), in white wine with the availability of haze protein structures at AWRI publication #1539. Marangon, M., Stockdale, which supersedes the previous one (ID 4H8T). In recent years, knowledge about haze forming pro- high resolution, places the AWRI in an excellent V.J., Munro, P., Trethewey, T., Schulkin, A., Holt, H.E., teins has improved significantly, particularly after position for developing better tools to predict Smith, P.A. Addition of carrageenan at different Despite having very similar structures, these two the development of an efficient method for protein haze potential of wines and for studying targeted stages of winemaking for white wine protein stabi- isoforms of TLPs are known for their differences in purification from juices and wines (AWRI publication alternatives to bentonite to prevent haze from lization. J. Agric. Food Chem. 61 (26): 6516–6524; 2013. terms of unfolding temperature (AWRI publica- #1180). This faciliated the use of wine fractionation forming in bottled white wines. tion #1273) and hazing potential (AWRI publication and reconstitution experiments in order to explain, AWRI publication #1540. Lucchetta, M., Pocock, K. #1487). Therefore, the comparison of their solved in-depth, the steps involved in the mechanism of References F., Waters, E.J., Marangon, M. The use of zirconium 3D structures (Figure 17) is expected to explain haze formation, with particular attention to the role AWRI publication #1180. Van Sluyter, S.C., dioxide during fermentation as an alternative to the observed differences in function; information played by particular proteins, polysaccharides, phe- Marangon, M., Stranks, S.D., Neilson, K.A., protein fining with bentonite for white wines. Am. that might open the way for a targeted search for nolics, temperature, ionic strength and sulfate. Wine Hayasaka, Y., Haynes, P.A., Menz, R.I., Waters, E.J. J. Enol. Vitic. 64 (3): 400-404; 2013. enzymes able to degrade thaumatin-like proteins at winemaking temperature. Protein in native state Protein in unfolded state Protein aggregation Size increase

Exploring the use of Unfolding Hydrophobic attractions Cross linking protein adsorbents as Temperature alternatives to bentonite mediated step Two novel adsorbents, previously studied for pro- Sulfate, salts, metals, phenolics,... tein stabilisation of white wines (carrageenan and Refolding zirconia dioxide) were investigated further, and Soluble proteins Hydrophobic binding Aggregates growth Large aggregate some improvements were made to their applica- Clear wine sites exposed Hazy wine tion during winemaking. Figure 18. Mechanism of haze formation revisited: ‘life cycle’ of proteins in wine.

AWRI Annual Report 2013 33 Improving microbial Macquarie University (Professor Sakkie Pretorius); Closing in on microbial strategies performance, wine diversity University of Melbourne (Professor Tony Bacic, for production of lower alcohol wine and wine quality Dr Ute Roessner); South Australian Research and Commercially available Saccharomyces cerevi- Development Institute (Dr Michael McCarthy); siae wine yeast strains do not vary substantially Staff and students Stanford University, USA (Dr Barbara Dunn, in their capacity to convert sugar into ethanol, Caroline Abrahamse, Dr Eveline Bartowsky, Jenny Associate Professor Gavin Sherlock, Professor falling within a narrow range that, for example, Bellon, Dr Anthony Borneman, Dr Paul Chambers, Michael Snyder); Universitat Rovira i Virgili, Spain might yield dry wines between 14 and 14.5% eth- Dr Antonio Cordente, Dr Peter Costello, Dr Chris (Professor Albert Mas); University of Adelaide anol (v/v). Conceptually, a low-alcohol-producing Curtin, Angus Forgan, Jeremy Hack, Dr Paul (Professor David Adelson, Dr Paul Grbin); yeast strain that makes wine with 12% ethanol Henschke, Dr Wade Hines, Radka Kolouchova, University of British Columbia, Canada (Hendrik (v/v) of equivalent ‘quality’ would provide an Esther Kristianto, Dr Dariusz Kutyna, Danna Li, van Vuuren, Jörg Bohlmann, Samantha Turner); easy-to-adopt strategy for winemakers seeking to Natoiya Lloyd, Jane McCarthy, Dr Simon Schmidt, University of California Davis, USA (Professor produce reduced alcohol wine. This has become Mark Solomon, Dr Cristian Varela, Dr Nathan Linda Bisson); University of Central Queensland a target of increasing importance, due to health Watson-Haigh. (Professor Grant Stanley); University of New and economic drivers which necessitate a rever- South Wales (Prof Marc Wilkins, Simone Li); sal of the trend over recent decades towards wine Visiting scientists and students University of Pamplona, Spain (Professor Carmen styles associated with increased grape maturity, Dr Angela Contreras (Universidad de Santiago Ancin-Azpilicueta, Dr Diego Torrea); University ideally without sacrificing wine quality. de Chile), Jingyuan Li (PhD student, China of Queensland (Prof Jens Kroemer); University Agricultural University), Alessandro Moncalvo of South Australia (Dr Miguel de Barros Lopes); Based upon knowledge gained from the AWRI’s (PhD student, Università Cattolica del Sacro University of Toronto, Canada (Professor Charles previous work on genetically modified (GM) Cuore), Ella Thomson and Ryan Zeppel (Honours Boone); The Yalumba Wine Company (Louisa low-alcohol yeast strains, the AWRI developed a students, University of Adelaide) Rose, Nick Dry). non-GM strategy that enabled the generation of S. cerevisiae yeast strains able to produce higher Collaborators Bioscience research at the AWRI aims to improve amounts of glycerol. Several strains generated AB Mauri, Australia (Dr Anthony Heinrich); microbial performance in wine fermentations in this way produced wines with up to 2.0% (v/v) Australian Genome Research Facility (Professor and provide options for winemakers to shape lower ethanol concentration. However, these Sue Forrest, Dr John Stephen); Australian wine style. The fields of biology that are brought wines showed elevated concentrations of some Proteome Analysis Facility (Professor Mark to this include: microbiology, physiology, genet- volatile compounds associated with unpleasant Baker, Dr Peter Hoffman, Dr Alamgir Khan); ics, molecular biology, biochemistry and systems sensory attributes. To get around this problem BC Cancer Agency Genome Sciences Centre, biology. All of these disciplines are harnessed to: the AWRI is, in collaboration with Bioplatforms Canada (Justin Chu, Steven Jones); Bioplatforms identify and generate novel yeasts with improved Australia, using systems biology approaches to Australia (Andrew Gilbert); Brock University, winemaking and sensory-imparting properties; develop strategies to improve these strains. Data Canada (Professor Debra Inglis); Institut des optimise fermentation outcomes by develop- from several levels of omics analyses of fermenta- Sciences de la Vigne et du Vin, France (Dr Isabelle ing improved yeast nutrient supplementation tions have enabled the design and construction Masneuf-Pomarede); Institute of Sciences of regimes; improve robustness of wine yeasts and of novel ‘low-ethanol’ wine yeast strains that Food Productions, Italy (Dr Maristella Capello, MLF bacteria; use MLF to enhance wine quality; should provide a solution to the above prob- Dr Antonio Logrieco); Laffort Australia (Dr and develop ‘low‑alcohol’ yeasts. The following lems. Building on knowledge from this work, the Tertius van der Westhuizen); Lallemand (Dr is an overview of recent work conducted by the AWRI is now evaluating non-GM strategies to tar- Ann Julien-Ortiz, Dr Sibylle Krieger-Weber); Biosciences team. get metabolic reactions which generate these

Anthony Borneman, Paul Chambers, Toni Cordente

34 AWRI Annual Report 2013 undesirable compounds and, thereby, produce non-GM low-alcohol strains that do not impact negatively on wine flavour.

Another, largely unexplored, strategy is to draw upon the much broader genetic variation of non- conventional wine yeasts (non-Saccharomyces strains) to divert some sugar away from ethanol for- mation. These yeast species, which are largely associated with grapes pre-harvest, are present in the early stages of fermentation, but in general are not capable of completing alcoholic fermentation. In fact, non-conventional yeasts are increasingly Figure 19. Non-Saccharomyces yeasts evaluated under winemaking conditions in sequentially inoculated ferments with used for enhancing complexity and flavour profile. S. cerevisiae for their potential application in production of lower-alcohol wine. The AWRI evaluated 50 different isolates of non-Sac- charomyces yeasts, covering 40 species and and high ethanol concentrations were retained Table 4. Basic fermentation chemistry analysis of parent (Sc) belonging to 24 different genera (Figure 19), for their in all isolates, even those with the fractional loss and hybrid strains (CxM1 and CxM4) in Chardonnay wines. capacity to produce wine with lower ethanol con- of the S. mikatae genome. It is worth noting that centration when used in sequential inoculation the modern winemaking practice of inoculation regimes with an S. cerevisiae wine strain. Sequential with an Active Dried Yeast preparation made fermentations utilising the non-Saccharomyces from original stock culture minimises the risk of Strain Glucose (g/L) Fructose (g/L) Acetic acid (g/L) Glycerol (g/L) Ethanol (%) strain AWRI1149 produced Shiraz wines with 1.6% genome instability impacting on fermentation Sc 0.00 0.00 0.41 9.61 16.42 (v/v) lower ethanol concentration. Volatile profiling performance and wine quality. Brewers routinely revealed increased total concentration of higher ‘re-pitch’ their yeast, but can only do so for a cer- CxM1 0.00 0.00 0.00 11.00 16.12 alcohols and reduced total concentration of volatile tain number of fermentations before they are ‘no CxM4 0.00 0.00 0.00 11.28 16.10 acids than in control S. cerevisiae wines, potentially longer true-to-type’. increasing aroma complexity and decreasing the perception of unpleasant flavour attributes. Genome stability of CxM hybrids Sugar Utilisation in Chardonnay Juice CXM4 Sc CXM1 Driving wine complexity with Sc 28 AWRI-developed interspecific 26 wine yeast hybrids Sm 24 Region lost x e

d 22

Harnessing natural yeast mating techniques anal- n I

e 20 v

ogous to plant nursery hybridisation practices i t

c 18 a

(for example, the tangelo fruit was produced by r f

e 16 hybridisation between the citrus species tangerine R 14 and pomelo), it is possible to generate interspecific 12 hybrids between closely-related Saccharomyces 10 species. Using this approach the AWRI has suc- 8 cessfully generated a new breed of wine yeast: a 0 1 2 3 4 5 6 7 8 9 10 11 hybrid of a robust Saccharomyces cerevisiae wine Time after fermentation inoculation (Days) yeast strain and Saccharomyces mikatae, a species Figure 21. Sugar utilisation of parent (Sc) and hybrid strains isolated only from soil and decaying leaf litter and (CxM1 and CxM4) during Chardonnay fermentation using not previously associated with industrial fermen- Refractive Index measurements. tations. These hybrids retain robust fermentation Figure 20. Schematic of genome stability in CxM hybrids. 4% characteristics and, due to their genomic com- of cells during the course of fermentation lost a small region of The resultant wines were analysed for volatile fer- plexity, can produce wines with novel flavour the S. mikatae genome, indicated in red. mentation products using gas chromotography/ profiles – previous AWRI-generated interspecific mass spectrometry (GC/MS). The hybrid-made wine yeast hybrids have been noted for this in sev- Two hybrid progeny selected from the S. cerevisiae wines showed differences in concentrations for a eral workshop wine tastings. x S. mikatae cross were able to ferment Chardonnay number of volatile metabolite compounds, relative juice to completion in a timely manner, with sugar to wine made using the parent S. cerevisiae wine An important consideration, whether breed- depletion occurring at a marginally slower rate than yeast. Interestingly, hybrid strain CxM1 produced ing new citrus varieties or new interspecies the S. cerevisiae wine yeast parent strain ferment higher concentrations of a number of compounds yeast hybrids, is stability of ‘the cross’. Will hybrid (Figure 21). It is worth noting that the S. mikatae par- associated with flavours of ‘fruity’ (ethyl propanoate, traits be retained over time? A genomic analy- ent strain was unable to grow in the same (or any) ethyl butanoate, ethyl-2-methyl butanoate), sis of the new hybrid yeast strains showed that Chardonnay juice. Basic fermentation chemistry ‘banana’ (2-methyl butyl acetate), ‘floral’ (2-phenyl their genomes were sufficiently stable over the analysis of the wines showed that the hybrid strains ethyl acetate) and ‘sweet perfume’ (hexyl acetate), course of a wine fermentation. Of the 300 end- were able to convert all sugars to ethanol, with whilst hybrid strain CxM4 produced lower con- of-fermentation isolates analysed, 4% had lost a resultant wines containing similar ethanol levels to centrations of these compounds (Figure 22). Both small region of the S. mikatae genome, while no the S. cerevisiae parent-made wines. Differences to hybrid strains produced wines with greatly reduced changes were detected in the wine yeast parent note in the hybrid-made wines were an increase in concentrations of ethyl acetate (‘nail polish’) relative genome (Figure 20). Importantly, the key fer- glycerol production and a decrease in acetic acid to the wine yeast parent. mentation properties of tolerance to high sugar production relative to the wine yeast parent (Table 4).

AWRI Annual Report 2013 35 √

solution to problems associated with low pH Volatile Fermentation Products

must fermentation. Nevertheless, fermentation Sc CxM1 CxM4 nutrients may be used to further enhance perfor- 600 mance in difficult environments.

t 500 a s e Y The AWRI has also explored how pH can inter- ? e 400 n act with other juice variables, such as free SO , to i

2 W

o 300 t

impact fermentation performance outcomes. It e v is already well known that the concentration of i 200 a t l e

active molecular SO is dependent on pH of the R 2 growth medium; the concentration of molecu- % 100

lar SO2 increases three-fold as the pH decreases 0 l l te id te o o 4 - id te 1 a c a n h - xy c a # from 3.5 to 3.0. We have shown that yeast strains o a o a o e te a t d n n p lc xy n ro a ic ce ta ric a ro a ro o d o o a i e u ty ec p l d an y n n l t b u l y y t h a e y n susceptible to low pH conditions are dramatically l b d th H u 2- p c th e y o 9- io e b l- ro e id h Is th l 3- y De l n t l- l y -2- h l p y U e y y n yl Et y 9- n affected by free SO at a concentration as low m th h e n n e 2 E t h e e h l 2- P h h P y Me 2- p p 2- h 3- - 3- as 10 ppm. Such a concentration is not uncom- Et mon following standard winery addition regimes. Compound Interestingly, we found that even at moderate Figure 22. Sample of volatile fermentation products of hybrid strains (CxM1 and CxM4) relative to parent strain (Sc) in Eveline Bartowsky and Jane McCarthy Chardonnay wines. juice pH such as 3.25, a moderate SO2 concentra- tion was sufficient to inhibit the performance of pH-susceptible yeast strains. This demonstrates % L-malic acid remaining in wine 95+ 75-95 50-75 25-50 5.-25 <5 The hybrid yeast-made wines also showed signif- complex wines akin to products of spontaneous that combinations of factors, usually considered Cabernet Sauvignon icantly higher levels of a number of compounds fermentation while giving winemakers the safe- independently when measured in the winery, Bacteria strain wine composition which contribute savoury attributes, including guard of an inoculated ferment. can conspire to induce adverse outcomes in 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 pH TA (8.2) FSO2 TSO2 Alcohol A 3.52 8.7 < 4 < 4 12 isobutyric acid (‘sour’, ‘cheese’), 3-methyl thiol fermentation performance. In other words, the B 3.49 9 < 4 < 4 11.7 C 3.55 7.9 < 4 < 4 11.3 n propanol (‘meat’, ‘potato’) and ethyl-2-hydroxy- Addressing the issue of concentrations of potentially inhibitory factors i D 3.58 8.2 < 4 < 4 12 a r

t E 3.53 7.6 < 4 16 11.3

3-phenylpropanoate (‘goaty’, ‘smokey’), that suboptimal primary fermentations required to negatively impact on yeast perfor- s F 3.52 8.1 < 4 < 4 11.3 e a

i G 3.75 6 < 4 < 4 12.6 potentially add complexity to the overall flavour Previous work at the AWRI demonstrated that mance might be lower than would not normally s i H 3.6 6.9 < 4 < 4 12.9 v e profile of these wines. A number of other com- sensitivity of wine yeast to low pH grape must be considered problematic. r I 3.68 6.6 < 4 < 4 12.8 e J 3.54 7.6 < 4 < 4 11.2

pounds with ‘sweet’ or ‘fruity’ attributes were also is yeast strain dependent. To better understand S. c K 3.58 7.4 11 138 11.4 L 3.6 8.1 < 4 < 4 12 produced in higher amounts by both hybrid why different wine yeast strains exhibit different * The WYGDL is a collection of over 2,500 strains M 3.75 5.8 < 4 6 12.7 strains: ethyl 9-decanoate (‘sweet’), 2-phenyl ethyl levels of tolerance to low pH requires knowledge derived from the same wine yeast, each with a differ- N 3.7 6 < 4 < 4 12.9 alcohol (‘rose’), 3-hydroxy-4-phenyl-2-butanone of which genes contribute to this trait. To this end, ent gene removed. Figure 23. Summary of degree of malic acid metabolism with different yeast and bacteria combinations in a Cabernet (caramel’) and 9-decanoic acid (‘fruity’). a pooled inoculum carrying all strains in the AWRI Sauvignon wine. Wine Yeast Gene Deletion Library* (WYGDL) was Wine bacteria and malolactic Intriguingly, three volatile compounds remain put through competitive fitness assays (i.e. the fermentation (MLF) unidentified, two of which were produced at pooled inoculum was grown in low pH juice higher levels by the hybrid yeast and this might over many generations) after which the survivors The importance of yeast-bacterial indicate that the S. mikatae parent is contribut- were identified by DNA sequencing of the surviv- interactions for successful MLF ing novel metabolites, not previously recognised, ing population (each strain in the WYGDL has a Wine parameters such as pH, fermentation tem- to the wines. Of interest also is that two identi- unique DNA tag that enables it to be identified perature, and ethanol and SO2 concentrations, fied compounds produced at higher levels by the and quantified). Candidate wine yeast genes con- are well known to influence efficiency of MLF. S. cerevisiae x S. mikatae hybrids have been shown tributing to tolerance to low pH were identified. However, it is increasingly apparent that the to be generated in wine in high levels by non-Sac- Follow-up experiments are underway to corrob- compatibility between the yeast strain used in charomyces cerevisiae species: isobutyric acid by orate the findings. alcoholic fermentation and the bacterial strain Torulaspora delbrueckii and 2-phenyl ethyl alcohol used in MLF is also important for efficient com- by Kluyveromyces lactis. In addition to the above, the AWRI has begun to pletion of secondary fermentation. Currently assess the efficacy of fermentation additives for there are 100+ commercial yeast strains and 30+ Interspecific yeast hybrids have the potential to reducing the risk of suboptimal fermentations at bacterial strains available to Australian winemak- deliver increased complexity to wine sensory low pH. Six products from three suppliers were ers, but the least and most ‘risky’ combinations properties and alternative wine styles through trialled, individually and in combination, to deter- are not known. Performing an MLF efficiency the formation of novel, and wider ranging, yeast mine their impact on fermentation efficiency in screen for all possible combinations of these volatile fermentation metabolite profiles, whilst low pH grape juice. Both rehydration nutrients yeast and bacteria using traditional approaches maintaining the robustness of the wine yeast par- and fermentation supplements were evalu- would be unmanageable. Thus a micro-scale ent. An assessment of Chardonnay wines made ated. Nutrients added during fermentation were (200 µL) screening method was developed. This with the new S. cerevisiae x S. mikatae interspecific beneficial, resulting in small but significant reduc- method makes it feasible to screen a large num- hybrid yeast showed that, relative to the S. cere- tions in duration of fermentation. However, this ber of combinations of yeast and bacteria, with visiae wine yeast parent, the hybrids produced effect was general and did not enhance low pH necessary replication. The fermentation platform wines with different concentrations of volatile ferments specifically which appeared to be inde- developed uses a microtitre plate with 200 µL metabolites that are known to contribute to wine pendent of must nitrogen status. As a practical capacity which can be handled on a robotic liq- flavour and aroma, including flavour compounds outcome these data suggest that choice of yeast uid handling workstation. associated with non-Saccharomyces species. strain, rather than the addition of nutrient sup- These new hybrids have the potential to produce plements, is more likely to provide a practical The micro-scale MLF performance of three

36 AWRI Annual Report 2013 √ solution to problems associated with low pH bacterial strains in two Cabernet Sauvignon Volatile Fermentation Products must fermentation. Nevertheless, fermentation wines, produced with different yeast strains, Sc CxM1 CxM4 nutrients may be used to further enhance perfor- was validated by comparison with 5 mL and 600 mance in difficult environments. 40 mL fermentations. MLF performance of

all bacterial strains was consistent across all t 500 a s e Y The AWRI has also explored how pH can inter- fermentation volumes. ? e 400 n act with other juice variables, such as free SO , to i

2 W

o 300 t impact fermentation performance outcomes. It MLF performance of 19 bacterial strains was evalu- e v is already well known that the concentration of ated in Cabernet Sauvignon wines prepared from i 200 a t l e

active molecular SO is dependent on pH of the the same grapes and fermented with 14 different R 2 growth medium; the concentration of molecu- S. cerevisiae wine strains using the micro-scale % 100 lar SO2 increases three-fold as the pH decreases (200 µL) screening method; with duplication, this 0 l l te id te o o 4 - id te 1 a c a n h - xy c a # from 3.5 to 3.0. We have shown that yeast strains equates to 532 individual fermentations. A sum- o a o a o e te a t d n n p lc xy n ro a ic ce ta ric a ro a ro o d o o a i e u ty ec p l d an y n n l t b u l y y t h a e y n susceptible to low pH conditions are dramatically mary of the ability of the 19 bacterial strains to l b d th H u 2- p c th e y o 9- io e b l- ro e id h Is th l 3- y De l n t l- l y -2- h l p y U e y y n yl Et y 9- n affected by free SO at a concentration as low complete MLF in the 14 different wines is shown m th h e n n e 2 E t h e e h l 2- P h h P y Me 2- p p 2- h 3- - 3- as 10 ppm. Such a concentration is not uncom- in Figure 23. Most yeast strains produced wines Et mon following standard winery addition regimes. that supported successful MLF, albeit to varying Compound Interestingly, we found that even at moderate degrees. One exception was yeast strain K which Figure 22. Sample of volatile fermentation products of hybrid strains (CxM1 and CxM4) relative to parent strain (Sc) in Chardonnay wines. juice pH such as 3.25, a moderate SO2 concentra- produced high concentrations of SO2. Bacterial tion was sufficient to inhibit the performance of strains responded in various ways. pH-susceptible yeast strains. This demonstrates % L-malic acid remaining in wine 95+ 75-95 50-75 25-50 5.-25 <5 The hybrid yeast-made wines also showed signif- that combinations of factors, usually considered The results from this experiment have shown that Cabernet Sauvignon icantly higher levels of a number of compounds independently when measured in the winery, it is important to understand the compatibility Bacteria strain wine composition which contribute savoury attributes, including can conspire to induce adverse outcomes in between yeast and bacterial strains to ensure a 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 pH TA (8.2) FSO2 TSO2 Alcohol A 3.52 8.7 < 4 < 4 12 isobutyric acid (‘sour’, ‘cheese’), 3-methyl thiol fermentation performance. In other words, the successful MLF. The method developed through B 3.49 9 < 4 < 4 11.7 C 3.55 7.9 < 4 < 4 11.3 n propanol (‘meat’, ‘potato’) and ethyl-2-hydroxy- concentrations of potentially inhibitory factors this project enables the rapid screening of a large i D 3.58 8.2 < 4 < 4 12 a r

t E 3.53 7.6 < 4 16 11.3

3-phenylpropanoate (‘goaty’, ‘smokey’), that required to negatively impact on yeast perfor- number of yeast and bacterial combinations in a s F 3.52 8.1 < 4 < 4 11.3 e a

i G 3.75 6 < 4 < 4 12.6 potentially add complexity to the overall flavour mance might be lower than would not normally wide range of red and white wines. s i H 3.6 6.9 < 4 < 4 12.9 v e profile of these wines. A number of other com- be considered problematic. r I 3.68 6.6 < 4 < 4 12.8 e J 3.54 7.6 < 4 < 4 11.2

pounds with ‘sweet’ or ‘fruity’ attributes were also Lactobacillus species and MLF S. c K 3.58 7.4 11 138 11.4 L 3.6 8.1 < 4 < 4 12 produced in higher amounts by both hybrid * The WYGDL is a collection of over 2,500 strains Malolactic fermentation (MLF) is a bacterial- M 3.75 5.8 < 4 6 12.7 strains: ethyl 9-decanoate (‘sweet’), 2-phenyl ethyl derived from the same wine yeast, each with a differ- driven winemaking step that is conducted in N 3.7 6 < 4 < 4 12.9 alcohol (‘rose’), 3-hydroxy-4-phenyl-2-butanone ent gene removed. red wine and some styles of white and spar- Figure 23. Summary of degree of malic acid metabolism with different yeast and bacteria combinations in a Cabernet (caramel’) and 9-decanoic acid (‘fruity’). kling wines, and the lactic acid bacteria (LAB), Sauvignon wine. Wine bacteria and malolactic Oenococcus oeni, is the predominant species Intriguingly, three volatile compounds remain fermentation (MLF) used in this process. However, other LAB, includ- pH 3.0 3.2 3.4 3.5 3.6 3.8 4.0 4.2 unidentified, two of which were produced at ing Lactobacillus species are able to complete ethanol % 0 8 10 12 14 16 higher levels by the hybrid yeast and this might The importance of yeast-bacterial MLF, and there has been a growing interest in SO mg/L 0 20 40 60 80 100 indicate that the S. mikatae parent is contribut- interactions for successful MLF using Lactobacillus spp. for a new generation of 2 ing novel metabolites, not previously recognised, Wine parameters such as pH, fermentation tem- MLF starter cultures. In this context, a screen- B425 B694 B751 to the wines. Of interest also is that two identi- perature, and ethanol and SO concentrations, ing of Lactobacillus spp. strains was undertaken 2 2 pH fied compounds produced at higher levels by the are well known to influence efficiency of MLF. to determine their potential to be used for MLF 1.5

S. cerevisiae x S. mikatae hybrids have been shown However, it is increasingly apparent that the under Australian winemaking conditions. 1 to be generated in wine in high levels by non-Sac- compatibility between the yeast strain used in 0.5 charomyces cerevisiae species: isobutyric acid by alcoholic fermentation and the bacterial strain Thirty-five strains of Lactobacillus spp., sourced Torulaspora delbrueckii and 2-phenyl ethyl alcohol used in MLF is also important for efficient com- from the AWRI Wine Microorganism Culture 0 0 50 100 150 0 50 100 150 0 50 100 150 by Kluyveromyces lactis. pletion of secondary fermentation. Currently Collection, were screened for their ability to grow hours there are 100+ commercial yeast strains and 30+ at a range of temperatures and tolerances to low 2

) ethanol

Interspecific yeast hybrids have the potential to bacterial strains available to Australian winemak- pH, ethanol and SO . Screening was performed m 1.5

2 n

0 deliver increased complexity to wine sensory ers, but the least and most ‘risky’ combinations using a synthetic wine matrix and a recently 0 6

( 1 properties and alternative wine styles through are not known. Performing an MLF efficiency developed micro-scale (200 µL) high-throughput D O the formation of novel, and wider ranging, yeast screen for all possible combinations of these assay (see above: ‘Yeast-bacteria interactions’). 0.5 volatile fermentation metabolite profiles, whilst yeast and bacteria using traditional approaches Variations in growth were evident for all winemak- 0 maintaining the robustness of the wine yeast par- would be unmanageable. Thus a micro-scale ing or wine composition parameters (Figure 24). 2 ent. An assessment of Chardonnay wines made (200 µL) screening method was developed. This SO2 1.5 with the new S. cerevisiae x S. mikatae interspecific method makes it feasible to screen a large num- Seven Lactobacillus spp. strains which exhibited hybrid yeast showed that, relative to the S. cere- ber of combinations of yeast and bacteria, with the widest spectrum of wine stress tolerances 1 visiae wine yeast parent, the hybrids produced necessary replication. The fermentation platform were selected to test for MLF performance in 0.5 wines with different concentrations of volatile developed uses a microtitre plate with 200 µL Cabernet Sauvignon wine. All seven were capa- 0 metabolites that are known to contribute to wine capacity which can be handled on a robotic liq- ble of completing MLF (Figure 25); higher ethanol 0 5 10 15 0 5 10 15 0 5 10 15 flavour and aroma, including flavour compounds uid handling workstation. concentration slowed MLF rate; and pH impacted days associated with non-Saccharomyces species. significantly on the ability of these Lactobacillus Figure 24. Examples of growth assays for three strains of Lactobacillus spp. in a synthetic wine with variations in pH,

These new hybrids have the potential to produce The micro-scale MLF performance of three spp. strains to complete MLF. and ethanol and total SO2 concentrations.

AWRI Annual Report 2013 37 In addition to maintaining AWRI research strains Proctase – a viable alternative NI B752 B751 B750 and the AWRI Wine Yeast Gene Deletion Library, the to bentonite B694 B426 B425 B754 collection also provides cultures for oenology teach- Bentonite clay is used as a fining agent in the 12% pH 3.6 14% pH 3.6 2 ing, to testing laboratories (mainly as controls), and production of white, sparkling and rose wines in 1.6 to universities and other researchers. All strains are order to remove proteins that could otherwise 1.2 provided as live cultures on agar slopes. Provision of form unsightly haze after the wine is bottled. 0.8 cultures, except experimental strains, incurs modest While it is a very effective way to remove those )

L 0.4 / fees to cover costs of materials and delivery. proteins, the bentonite fining step is cumber- g ( 0 d some, tends to tie up tank time, causes volume c i

a 12% pH 3.8 14% pH 3.8

c 2 i

l and quality loss and presents waste disposal a 1.6 M Chardonnay clonal genetic challenges. Bentonite is also very abrasive, caus- 1.2 variation and how this impacts ing accelerated wear on winery equipment such 0.8 on wine style as pumps and centrifuges. Although in-line dos- 0.4 ing of bentonite is currently used by several of 0 0 5 10 15 0 5 10 15 Chardonnay has an unusual genetic heritage Australia’s largest wine producers due to its lower Time after inoculation (days) resulting from a cross, centuries ago in northeast- cost and efficacy on a large-scale, most Australian Figure 25. Ability of seven Lactobacillus spp. strains to ern France, between Pinot Noir and Gouais Blanc. wineries do not have the necessary infrastructure complete MLF in Cabernet Sauvignon wine under two differ- There are now many clones of this variety exhib- to consider this process modification. ent wine pH and ethanol concentrations. (NI – non-inocu- iting variation in a number of viticultural and lated control). oenological traits. The AWRI aims, in collaboration The AWRI has sought alternatives for prevent- with scientists from the University of British ing haze formation. One of these alternatives is This research has highlighted that micro-scale Columbia (Canada) and Bioplatforms Australia, to Proctase, a commercially available mixture of (200 µL) screening is an excellent method to rap- assess the genetic variation between 15 clones of two acidic proteases produced from Aspergillus idly assess large numbers of bacterial isolates Chardonnay that are available in Australia, and niger (EC no. 3.4.23.18 and 3.4.23.19). Proctase has under numerous wine conditions to identify link this to variation in defined traits in the vines previously been shown to be effective on a com- potential candidates for larger-scale MLF trials. and its impacts on wine style. mercial-scale at removing the proteins responsible for haze formation when combined with flash pas- The AWRI Wine Microorganism To this end, the genomes (i.e. the full comple- teurisation of white juice at 75oC. Culture Collection ment of DNA) of all clones will be sequenced and The AWRI Wine Microorganism Culture Collection compared with each other to identify differences. The AWRI has continued to investigate the regu- (AWMCC) is an invaluable resource for the Sequence variations will be aligned with chem- latory environment surrounding the use of acidic Australian wine industry. It is a world-recog- ical and sensory variation in grapes and wines protease enzymes in winemaking. The enzymes nised collection and an active member of World derived from the same clones. This will enable present in the Proctase formulation are listed syn- Federation of Culture Collections, the Australian the identification of genes that shape important onymously (carboxyl proteinase or EC no. 3.4.23.6) Microbial Resources information Network wine-relevant traits. as approved winemaking additives in the current (AMRiN) and part of the Atlas of Living Australia. Food Standards Code (1.3.3). The AWRI has submit- The role of the collection is to maintain a reposi- To date, the AWRI has learnt that sensory descrip- ted a draft application to Food Standards Australia tory of diverse wine-relevant yeast and bacterial tors such as stone fruit, citrus and viscosity are and New Zealand (FSANZ), to effect the required strains that can be easily accessed by Australian important drivers of oenological variation across enzyme nomenclature change in the Food wine producers and for research purposes. Over the 15 clones, enabling them to be classified into Standards Code to allow Proctase to be used with the last seven years the AWMCC has almost tri- three groups. A similar degree of classification certainty by Australian producers. It is hoped that pled in size, and currently houses over 2,900 was evident from chemical profiling of the juices. FSANZ will be in a position to approve the use of microbes (Figure 26). Comparative genome analysis is now underway Proctase in winemaking in time for the 2014 vintage. and is beginning to shed light on the genetic dif- ferences among clones that give rise to chemical In parallel with this initiative, a dossier is in prepa- √ Hanseniaspora/Kloeckera Dekkera/Brettanomyces and sensory differences in juices and wines. ration for tabling at the October 2013 and March Candida 2014 meetings of the Organisation International de la Vigne et du Vin (OIV), as the first step Providing practical tools to towards seeking permission for Proctase to be increase processing efficiency approved as a processing aid for Australian wines other non- Saccharomyces and reduce processing costs destined for the EU. Saccharomyces (species and hybrids) Oenococcus Staff Reducing vintage costs and Peter Godden, Emma Kennedy, Dr Richard improving process control with Muhlack, Ella Robinson, Neil Scrimgeour ferment simulation Current fermentation management places huge Lactobacillus Collaborators demands on winery resources, with process effi- Pediococcus Casella Wines (Laura Thompson and Steve Warne); ciency further impacted by stuck fermentations. Leuconostoc other bacteria Acetic acid De Bortoli Wines (John Coughlan, Sharon Adams, After extensive testing with commercial wine bacteria Henry Perez, Julie Mortlock, Rob Glastonbury and producers over several vintages, the AWRI’s break- Figure 26. Yeast and bacterial genera housed in the AWRI Tarek Heiland); Treasury Wine Estates (Dr Vanessa through Ferment Simulator is now available for Wine Microorganism Culture Collection. Currently there are Stockdale); The Yalumba Wine Company (Teresa access by all levy-payers. This novel tool gives win- more than 2,900 strains maintained by the AWRI. Heuzenroeder and Luke Wilson). emakers the ability to track ferment trajectory and

38 AWRI Annual Report 2013 In addition to maintaining AWRI research strains account for conditions such as temperature, yeast, and the AWRI Wine Yeast Gene Deletion Library, the wine type, nutrient levels, agitation regime and collection also provides cultures for oenology teach- tank size. The tool can be used to test and evalu- ing, to testing laboratories (mainly as controls), and ate alternative ferment management strategies, to universities and other researchers. All strains are monitor refrigeration and electricity demand and provided as live cultures on agar slopes. Provision of predict problem ferment behaviour so that early cultures, except experimental strains, incurs modest corrective action can be taken when needed. fees to cover costs of materials and delivery. During industry evaluation, fermentation com- pletion times predicted using the first 2-3 days Chardonnay clonal genetic of fermentation data, were found to deviate from variation and how this impacts actual by 1 to 1.5 days in most cases. Capability has on wine style been included to allow wine producers to follow multiple concurrent ferments across a tank farm, Chardonnay has an unusual genetic heritage with a visual ‘traffic-light’ style display of fermen- resulting from a cross, centuries ago in northeast- tation status for each active ferment. ern France, between Pinot Noir and Gouais Blanc. There are now many clones of this variety exhib- ‘What if?’ analysis capability allows winemakers iting variation in a number of viticultural and to assess the impact of strategies like temper- Chris Curtin, Radka Kolouchova and Paul Henschke oenological traits. The AWRI aims, in collaboration ature adjustment, yeast nutrient addition and with scientists from the University of British tank agitation. Process changes can be simulated Agriculture (Dr Dugald Close, Dr Anna Carew sparkling wines provides greater understanding Columbia (Canada) and Bioplatforms Australia, to before being implemented, to ensure the opti- and Angela Sparrow); Thomas Wines (Andrew of the differences of these wines from various assess the genetic variation between 15 clones of mal strategy is chosen. The tool also allows wine Thomas); University of Adelaide (Dr Peter regions around the world. Such fingerprints can Chardonnay that are available in Australia, and producers to be better informed to manage site Ashman); University of Sydney (Brendan Malone); be used to identify and investigate compositional link this to variation in defined traits in the vines electricity use on hot days and minimise punitive The Victorian Department of Primary Industries; differences which lead to stylistic differences in and its impacts on wine style. electricity demand tariffs. Vitibit (Liz Riley); Warburn Estate (Moreno the wines, as well as being used during produc- Chiappin and Amba Goldsmith); Westend Estate tion to guide winemaking towards achieving To this end, the genomes (i.e. the full comple- The Ferment Simulator provides a unique (Bryan Currie, Jeremy Nascimben); Winemaking targeted styles. ment of DNA) of all clones will be sequenced and and powerful resource for continuous quality Tasmania (Julian Alcorso); Wine Victoria; The compared with each other to identify differences. improvement and product consistency from fer- Yalumba Wine Company (Dr Alana Seabrook and The AusIndustry program conducted in Tasmania, Sequence variations will be aligned with chem- ment to ferment. It is now available for download Luke Wilson). ‘Improving Australian sparkling and Pinot Noir ical and sensory variation in grapes and wines by Australian grape and wine producers from the wines’, provided opportunities for research and derived from the same clones. This will enable AWRI website. In September 2012, the AWRI established its development trials which focused on manipu- the identification of genes that shape important fourth regional node in the Hunter Valley of lating quality through viticultural wine-relevant traits. NSW, with Samantha Connew appointed as the management. Trials showed that crop load, Extending research through Node Manager. fruit exposure and pruning method all have the To date, the AWRI has learnt that sensory descrip- regional nodes potential to influence phenolic profiles (particu- tors such as stone fruit, citrus and viscosity are Using rapid spectral methods for larly hydroxycinnamates) in the grapes, juices and important drivers of oenological variation across Staff assessment of sparkling wines wines from commercial Chardonnay and Pinot the 15 clones, enabling them to be classified into Samantha Connew, Dr Wies Cynkar, Dr Bob Sparkling wine is an important, growing, and Noir vineyards, with pre-flowering leaf removal three groups. A similar degree of classification Dambergs, Peter Godden, Dr Richard Muhlack, highly-profitable sector of the Australian wine having the most consistent impact. was evident from chemical profiling of the juices. Ella Robinson, Neil Scrimgeour industry. Producers often obtain fruit from a vari- Comparative genome analysis is now underway ety of vineyards, varieties and clones, with the Vis-NIR spectroscopy, employed using BevScanTM and is beginning to shed light on the genetic dif- Collaborators phenolic profile being a particularly vital element (a non-destructive spectrophotometer devel- ferences among clones that give rise to chemical Bay of Fires (Peter Dredge); Bimbadgen Estate of perceived sparkling wine quality. Phenolic pro- oped by the AWRI and Jeffress Engineering) has and sensory differences in juices and wines. (Sarah Crowe); Brokenwood (Simon Steele, Stuart files can easily be ‘fingerprinted’ using Ultra-Violet also been used to fingerprint sparkling wines Hordern and Lorrae St Vincent); Casella Wines (UV) spectroscopy to provide an objective meas- and discriminate between wines stored at dif- (Laura Thompson and Steve Warne); Classic Oak ure of sparkling wine quality. This can also be ferent temperatures and with differing levels

Providing practical tools to (Peter Dunlop); De Bortoli Wines (Sharon Adams, used to assist in evaluating fruit and the impact of carbon dioxide (CO2). Trials carried out in col- increase processing efficiency Henry Perez, Julie Mortlock, Rob Glastonbury, that different viticultural techniques can have laboration with a number of sparkling wine and reduce processing costs Tarek Heiland and John Coughlan); Frogmore on grape composition, particularly in regard producers in Tasmania have shown that second- Creek (Nick Glaetzer);The Grape and Wine to the preparation of juice for sparkling base ary fermentation can also be tracked using the Staff Research and Development Corporation; The wine production. BevScan instrument, providing a particularly val- Peter Godden, Emma Kennedy, Dr Richard Industry Association; Jansz uable application of the technology, especially in Muhlack, Ella Robinson, Neil Scrimgeour (Natalie Fryar); Joseph Chromy (Jeremy Dineen); Previous studies have shown that differences scenarios where wine value is high and cost-pro- Keith Tulloch Wine (Keith and Amanda Tulloch); in the phenolic profiles of sparkling base wines hibitive destructive testing needs to be avoided. Collaborators Lillypilly Wines (Robert Fiumara); McWilliam’s can be monitored with UV spectra and that Casella Wines (Laura Thompson and Steve Warne); Wines (Nevil Shah and Andrew Higgins); these differences can be seen in commercial Long-term maturation of sparkling wines is De Bortoli Wines (John Coughlan, Sharon Adams, Peppertree Wines (Jim Chatto); Pirie Tasmania premium sparkling wines. Typically, Australian generally a cost sensitive part of the winemak- Henry Perez, Julie Mortlock, Rob Glastonbury and (Dr Andrew Pirie); Pressing Matters (Paul Smart); sparkling wines can be spectrally distinguished ing process, where wines are kept on yeast lees Tarek Heiland); Treasury Wine Estates (Dr Vanessa The Riverina Institute of TAFE; Riverina Wine from Champagne and sparkling wine from until desirable autolysis/ageing characters have Stockdale); The Yalumba Wine Company (Teresa Grapes Marketing Board (Kristy Bartrop); Tamar other regions around the world. Using UV spec- evolved. Currently, many winemakers use infor- Heuzenroeder and Luke Wilson). Ridge (Tom Ravech); The Tasmanian Institute of troscopy to provide a chemical fingerprint of mal sensory assessment to evaluate the degree

AWRI Annual Report 2013 39 of autolysis and formation of desirable sen- 27). This could allow the phenolics profile to be refrigeration, or farming applications such as com- sory characteristics. Development of lees-aged directly monitored during the high temperature posting, biochar and stockfeed supplements. attributes during autolysis has been successfully hold time after microwave maceration, allowing tracked using UV spectroscopy. Spectral analy- the must to be pressed when pre-determined Technical and economic evaluation of potential sis has shown that differences between wines tannin concentrations and degree of colour renewable energy scenarios for consideration by treated with different pectolytic enzymes can be extraction had been achieved. the wine industry has been an area of focus by effectively monitored, and that those UV finger- the AWRI’s Riverina Node. Various scenarios for prints could be used to predict sensory ratings Commercial-scale trials carried out in conjunction energy cost reduction have been considered, in sparkling wines that are directly linked with with the Hunter Valley Node during vintage 2013 with a detailed study performed on one promis- autolysis characters. have shown that longer hold time microwave ing technology (gasification) with assistance from maceration produced Shiraz wines that were collaborators such as the University of Adelaide’s Developing innovative methods for phenolically equivalent to a control wine fer- Centre for Energy Technology. Both well estab- improved phenolic extraction in mented in the conventional manner. Shiraz wines lished and emerging technologies have been red wines made using shorter hold microwave maceration assessed, as well as combinations such as bio- One focus area at the AWRI’s Tasmania Node has were significantly lower than the control wine for mass technology together with solar thermal, to been to understand the kinetics and physical mean concentration of total pigment, free antho- identify whether any synergies exist that will mul- conditions which govern the extraction of phe- cyanin and colour density, but equivalent for total tiply technology benefits. nolics during the production of Pinot Noir table phenolics, total tannin and pigmented tannin. wines and to exploit this knowledge through the The most promising outcomes from the evalu- development of innovative maceration methods. Small-scale microwave maceration trials with ation are shown in Table 5. More details can be Pinot Noir is a difficult variety to use for red wine early press-off appear to have produced aromat- found on the AWRI’s website. Biomass options for production due to its unusual phenolic profile ically distinct Pinot Noir wine compared with electricity generation that appear to be the most and low concentration of colour (anthocyanins). control wines and wines produced from micro- economically attractive at this point include gasi- wave macerated must which were fermented fication, or combustion together with an Organic Trials utilising different tannin sources (skins, on skins. Rankine Cycle (ORC) engine. These provide the seeds, stalks) in Pinot Noir maceration have shortest payback together with the greatest elec- indicated that skin tannin appears to be more Hunter Valley trials have also shown that micro- tricity cost savings (upwards of 25-50% in some desirable, due to better long-term colour stabil- wave maceration can be used to reduce laccase cases). Meeting refrigeration demand with an ity. Work has therefore focused on enhancing activity in Botrytis-affected grapes. Laccase con- Anaerobic Digester (AD)-powered refrigeration skin tannin extraction during the maceration centration in musts obtained from compressor shows a similar payback scenario, process. Several small-scale commercial trials Botrytis-affected bunches of Shiraz with infection and a watching brief on grant opportunities for have shown that extraction of skin tannin can be levels ranging between 1% and 40% were producers that offset capital costs (and reduce enhanced by selectively macerating skins during reduced, on average, by around 90% from an ini- payback time) has been in place. Analysis sug- fermentation. When compared with standard cap tial average level of 8.2 µg/mL. gests that solar thermal options which focus on management methods, anthocyanin and tan- non-fermentation energy loads are less economi- nin extraction in Pinot Noir was enhanced and Powering up the wine sector cally attractive than biomass at this time; however higher levels of pigmented tannins were formed with bioenergy the technology is more mature and easier to in the resultant wines. The original work was car- Wine producer margins are facing real pressure, deploy. Renewable energy technology options ried out on a laboratory-scale. The 2013 vintage with currency strain and rapidly rising energy and which cover ferment loads appear far from eco- trials were performed in three commercial win- production costs putting the squeeze on bottom- nomic, with simple payback in excess of 20 years eries on a 500 kg scale, using different batches of line profitability. It is essential that key resources in most cases. fruit, but all using the same winemaking proto- such as energy and water are sourced and man- col. Wine analysis confirmed that in all three cases aged efficiently and full value is extracted from Interest in new technology that lowers operating the positive effects of selective skin maceration by-products and waste streams. The Australian costs or improves process efficiency within the were achieved and sufficient wine was produced wine sector generates substantial quantities of wine industry remains strong. However, for more to allow subsequent sensory assessment and to biomass, such as grape marc and stalks, yeast lees emerging renewable technologies, such as bio- monitor long-term stability. and wastewater sludge, and those waste prod- energy, the perceived technical risk has to date ucts could be used for a range of purposes that deterred investment. Fortunately, that is set to Previous laboratory trials have shown that micro- would create additional value, such as heating and change, with a major grape marc biomass facility wave treatment can also be used to enhance phenolic extraction in Pinot Noir. The tech- Anthocyanin Tannin nique has shown potential for achieving full 500 2.50 450 )

phenolic extraction with as little as three hours ) L n L

i 2.00 / 400 / g g ( a n of skin contact time and could allow must to be ( 350 n

i y n n c n

o 300 1.50 o i o pressed early and the wine fermented off-skins, i a n h

a t 250 t t a t

r r t t t dramatically increasing winery efficiency and 200 s 1.00 a n n

n u t e e s

c 150 c M u reducing costs. Wines and juices analysed from n n 0.50

o 100 o M c 2013 Tasmanian trials have identified that hold 50 c 0 0.00 time management after microwave macera- 0 1 2 3 4 5 6 7 0 1 2 3 4 5 6 7 tion offers control over phenolics extraction in Hold time at 70°C after microwave (hours) Hold time at 70°C after microwave (hours) Pinot Noir (particularly with tannin). As expected, anthocyanins are extracted quickly and tannins Figure 27. Impact of post-microwave maceration hold time on anthocyanin and tannin extraction in Tasmanian are extracted efficiently but at a lower rate (Figure Pinot Noir must samples.

40 AWRI Annual Report 2013 under construction at Australian Tartaric Products’ unique. To assess the impact of the winemaking This capability has now been extended to incor- production facility near Mildura. Supported by the process, the winemakers of these wines com- porate the analysis of tannins, phenolics and Australian Government’s Clean Technology Food pleted a survey in order to align winemaking anthocyanins in grapes. These attributes can and Foundries Investment Program, this new bio- practices used with differences in wine style. be calculated using absorbance data collected mass plant will supply 63% of the site’s electricity at three key UV-Vis wavelengths (280, 320 and demand, with construction due for completion by Chemical analysis of the wines did not show any 520nm). The ability to measure these critical the end of 2013. A similar project is also under con- significant trends, but UV/Mid-IR spectra showed attributes in grapes and wines is now available sideration by Tarac Technologies at their Griffith that vintage had a significant impact on the through an extended version of the Tannin Portal, plant, and several individual wine producers have phenolic profile and there was an apparent sepa- known as the AWRI WineCloudTM. expressed interest in innovative renewable tech- ration between wines made from fruit grown on nology. These are all significant developments Sandy Alluvial and Alluvial Loam soils. The WineCloud contains a significant volume of that will progressively de-risk the technology and grape and wine analytical data (over 21,000 sam- provide necessary momentum for similar develop- During the 2013 vintage, fruit samples were collected ples), against which users can benchmark grapes ments in other wine regions. from over 20 different vineyards and the resultant and wines across different varieties, regions juices assessed using phenolically important UV-Vis and vintages. The platform also contains a suite Table 5. Technical and economic evaluation of potential wavelengths (265, 280 and 330 nm). This initial data of tools that allow simple graphical represen- renewable energy scenarios for the wine industry. set indicates that there are correlations between soil tation of data such as grape maturity trends, types and juice phenolics and that hydroxycinna- attribute profile charts and fermentation tra- mates might be one class of compounds responsible jectory plots. The WineCloud has the potential for the differences seen among the wines. Fruit from to substantially increase understanding of the five of these vineyards was processed using the relationships between grape and wine compo- same winemaking techniques at the same winery sition, thus informing the way grapes are treated and phenolic profiles for these samples are currently and harvested and the way wines are processed. being collected for assessment. Australian grape and wine producers can access the AWRI WineCloud through the AWRI website.

Scenario (years) payback Simple Energy Grid Projected Savings (%) The implications of the initial outcomes are Site electricity supplemented by 5.6 49% important for Semillon as one of the charac- biomass energy using gasification teristics of hydroxycinnamates is that they are WIC Winemaking Services technology powerful antioxidants and could give white Supplementary refrigeration 4.5 25% wines, such as Semillon, good ageing potential. Staff supplied by AD powered This study has so far shown that soil type and Michael Coode, Con Simos refrigeration compressor sub-regional characteristics may have a role to Site electricity supplemented by 5.2 49% play in the phenolic profile of the resultant wine. Wine Innovation Cluster (WIC) Winemaking biomass using ORC technology Services (WWS), a joint venture between the AWRI and the University of Adelaide since 2010, Development of is based at the Hickinbotham-Roseworthy web-based tools continues Wine Science Laboratory (also known as Wine Understanding the impact of soil Innovation Cluster East [WIC East]). WWS shares type on phenolics in Hunter Staff the University’s purpose-built small- and pilot- Valley Semillon Dr Wies Cynkar, Dr Bob Dambergs, Peter Godden, scale winemaking facility to offer a service that Mirroring the general trend across premium Emma Kennedy, Ella Robinson, Neil Scrimgeour provides consistent small- and pilot-scale qual- Australian grape growing regions, Hunter Valley win- ity wines, for research and commercial projects emakers are increasingly focussing on single vineyard Collaborators to aid the Australian wine industry. wines and sub-regions to highlight the different Casella Wines (Steve Warne); De Bortoli Wines (Rob styles available to consumers, as well as expressing Glastonbury, Tarek Heiland and John Couglan); WWS is managed by a qualified winemaker, the unique characteristics of the vineyard. Lillypilly Wines (Robert Fiumara); McWilliam’s Michael Coode, and the service offers an oppor- Wines (Andrew Higgins and Nevil Shah); Warburn tunity to outsource the winemaking component There is a common belief amongst Hunter Valley Estate (Moreno Chiappin); Westend Estate (Bryan of R&D projects for viticulture, winemaking or winemakers that the four main soil types in the Currie); The Yalumba Wine Company (Luke Wilson). processing treatments. The service also pro- region (Red, Sandy Alluvial, Pale Orange with vides industry with the opportunity to trial Ironstone and Alluvial Loam) produce fruit with To many winemakers, phenolic compounds are upcoming , new technologies and different flavour, style and phenolic profiles. Trials the things that define the intrinsic value of red production methods. carried out during 2013 have attempted to deter- wines, being a major influence on their colour and mine whether soil type (and thus sub-region) textural properties. Until now, however, they have Michael Coode has worked closely with clients to plays a significant role in the phenolic profile of been difficult to measure, and largely overlooked design trials to ensure effective fruit selection and Semillon juices and what impact the winemaking by winemakers. The availability of tools that can volumes for vintage 2013, resulting in good qual- process has on the resultant wines. be used to measure phenolic compounds in ity fruit being delivered for research. WWS also wines, such as the AWRI Tannin Portal, has allowed offers a bottling capability. The first stages of the project have involved tast- winemakers to gain a better understanding of ing 55 single vineyard wines from the 2011 and tannin and colour extraction in red fermentations In 2013, over 300 different wines were vinified in 2012 vintages, in order to determine if wines and wines and allow winemaking practices to be fermentation sizes from 1 litre to >1,000 kgs. crafted from fruit grown on different soil types tailored to achieve targeted wine styles. and in different sub-regions are phenolically

AWRI Annual Report 2013 41 Wine in society suspected off-flavours and faults, providing were presented to 59 consumers for a ‘Consumer direction for investigative studies by the AWRI Rejection Threshold’ (CRT) test, where consumers Winemaking and Extension Services team. During were asked to state whether they preferred the Wine quality and 2012/2013, the panel evaluated 91 individual sam- Control wine (no NaCl addition) or the wine with consumer needs ples using free choice comments and off-flavour added NaCl, tasted blind. The results showed a scores, as well as rated attributes of wines for decreased preference only for relatively high lev- Staff several studies. els of salt (CRT 1.5 g/L and 1.6 g/L for white and Dr Leigh Francis, Dr Helen Holt, red wine respectively). The results indicate that Patricia Williamson, Wes Pearson Numerous comprehensive sensory research pro- quite high concentrations of sodium chloride are jects were conducted through the year, which are required before consumers are likely to reject a Collaborators reported elsewhere in this document. Studies have wine, providing useful guidance for winemakers Accolade Wines (Chris Bevin and James Wilson); included: examining the effects of simultaneous when setting specifications. CSIRO Plant Industry (Dr Rob Walker, Peter malolactic fermentation and two different nutri- Clingeleffer); Premium Wine Brands (Kate Lattey, ent additions during Chardonnay fermentation; a During the year, assessments were conducted to Shane Hanna); Treasury Wine Estates (Vanessa Chardonnay Clonal evaluation; a novel yeast strains determine the value of a new sensory technique Stockdale and Clare Flintoff); Sensory Insights study; a copper addition study; and a study inves- known as ‘Napping’ (a form of sorting/projective (Mark Stevens); The Yalumba Wine Company tigating polysaccharide fractions in model wines. mapping – Figure 28): Napping results in a map (Geoff Linton); Tyrrell’s Wines (Tom Lynar); of the main differences and similarities among a Australian Vintage (Nick Yap, Jakub Rys); Wine In a collaborative project with Rob Walker and set of wines, and also allows selection of terms to Australia (James Gosper and Willa Yang); Cape Peter Clingeleffer of CSIRO Plant Industry, the characterise the main attributes of the wines stud- Mentelle (Evan Thompson); Angoves Wines AWRI continued to assess the effects of salt ied. Much faster results can be obtained through (Richard Angove); University of Adelaide (Dr Sue excluding rootstocks on wine sensory properties, Napping compared to conventional sensory pro- Bastian); University of South Australia (Prof. Larry using Padthaway Shiraz wines for descriptive sen- filing using descriptive analysis. Conventional Lockshin, Dr Armando Corsi, Dr Simone Mueller- sory analysis. Wines from one particular rootstock sensory profiling can take several weeks to achieve Loose); Aarhus University, Denmark (Dr Simone were scored significantly higher forsalty and vis- results that require only one or two sessions with Mueller-Loose). cosity; this rootstock also produced wine with the Napping. To validate Napping, wines were evalu- highest concentrations of chloride. Interestingly, ated during the year from several sample sets and The sensory science team supports many activ- there were only relatively low levels of sodium, the results have consistently been very similar to ities across the AWRI and also runs a dedicated which in previous studies was most associated those obtained from conventional sensory profil- research program. The objective measurement of with salty taste. In assessing the sensory prop- ing. The disadvantage of Napping is that the data wine sensory properties and consumer responses erties of sodium chloride in white and red wine, must be analysed using quite sophisticated meth- forms the backbone of work to evaluate the its detection threshold and consumer rejection ods; estimates of statistical significance are not effects of viticultural and/or oenological treat- threshold were also measured. A best estimate obtained, and quantitative differences in specific ments and establish fundamental relationships detection threshold was determined to be 1.1 g/L attributes among wines are not readily available. of sensory attributes with wine composition. and 1.3 g/L of NaCl added to white and red wine However, the technique provides a rapid overview respectively, similar to that determined in two of the sensory properties of the samples which is The AWRI technical quality panel continues as different base wines in a previous experiment. often sufficient for many studies. In addition, the an invaluable resource that assesses wines for The same wines with identical NaCl additions Check All That Apply (CATA) method was adopted,

Helen Holt, Patricia Williamson and Wes Pearson

42 AWRI Annual Report 2013 which is of interest as it allows rapid characterisa- wines and sweeter styles like Moscato were the was published titled ‘Wine as part of a healthy diet tion of samples using consumers, trained panels or styles preferred by the focus groups, but interest- – Australian Dietary Guidelines’ in the Australian and experts with minimal training. ingly very sweet wines such as a fortified Muscat New Zealand Grapegrower and Winemaker and the or botrytis Semillon were not so well received. AWRI Report was published titled ‘What’s in a label’ F2 (23.5%) The next phase of the project will involve con- in the Wine and Viticulture Journal. An article was also 4 sumer quantitative sensory testing of different prepared for each of AIM‑Alcohol in Moderation and Mixed Spice 3 Australian wine styles. Technical Review. In addition, two peer-reviewed Vanilla Dark fruits Wood papers were published in Food and Function and 2 Cooked Fruit Over 1500 red wine consumers in Beijing, the Journal of Agriculture and Food Science. A book

1 Shanghai and Guangzhou completed the first chapter titled ‘The protective effects of wine and Pungent Earthy stage of a study to assess the effect of information wine-derived phenolic compounds on brain func- -4 -3 -2 -1 0 1 2 3 4 about Australia or Australian wine on consumer tion’ was also published in Advances in Natural Cooked Vegetable F1 (30.0%) -1 choices in China. The online study included read- Medicines, Nutraceuticals and Neurocognition by Eucalypt Sewage/Drain Musty ing one article about Australia (Great place to visit, Taylor & Francis: Bosa Roca/US. Six media interviews -2 Green Capsicum Clean and unpolluted, Safe food and wine, Wines were also conducted (see Appendix 4).

-3 Stalky with tradition and prestige, The best tasting wines Figure 28. An exampleR ofed the frui tresultss from Napping (large pink in the world or, as control, an unrelated message), A submission was prepared for the Australian circles) to characterise the aroma-4 for a set of red wines (Shiraz, followed by a choice experiment simulating a National Preventative Health Agency’s issues Grenache and Cabernet Sauvignon) in a single session by a supermarket shelf. The objective of this ongoing paper titled ‘Exploring the public interest case panel of 10 assessors. study is to establish which message will poten- for a minimum (floor) price for alcohol’. In addi- tially increase choice of Australian wines, and tion, a 35-page project report was prepared for A Shiraz wine bottled under 15 different closures which extrinsic attributes are more important to the Winemakers’ Federation of Australia titled was characterised at the 24 month post-bot- consumers in China when choosing a wine. ‘Review of wine’s role in alcohol abuse in Australia’ tling time point by sensory descriptive analysis. to help inform the WFA strategic plan. The project Sensory differences were relatively small with reviewed the available literature on the role of only two samples displaying clear oxidative aro- Human health, nutrition and alcohol, and specifically wine, in abuse and short mas. Based on the largest sensory differences food safety issues impacting and long-term harms (both health and societal) from the sensory descriptive analysis data, a sub- on the Australian wine sector and associated costs in Australia. Five areas were set of seven wines under different closures was specifically evaluated as follows: What is available selected for a consumer test with 205 consum- Staff and where is it generated?; What does it suggest?; ers in Sydney. There was a significant difference in Creina Stockley What is its quality?; What is missing?; and Current purchase intent among the seven samples tasted research being undertaken in Australia. General blind (without any information) by the consum- Collaborators and specific gaps in the existing databases and ers. The results indicate that small differences are Brain Sciences Institute, Swinburne University literature were identified from the evaluation. important to consumer preference, and allow (Prof. Andrew Scholey); Department of Colorectal specifications to be developed for producers to Medicine and Genetics at The Royal Melbourne Project coordination ensure oxidative flavour is at acceptable levels. Hospital (Prof. Finlay Macrae); Edmund Mach The project titled ‘Resveratrol in the chemopre- Liking ratings followed the same trend as pur- Foundation, Italy (Prof. Fulvio Mattivi); University vention of colorectal neoplasia’ funded by Cancer chase intent. Cluster analysis showed evidence of of Aberdeen, Scotland/Flinders University, South Australia has continued, in collaboration with groups of consumers with different preferences. Australia (Prof. Arduino Mangoni). Professor Finlay Macrae, Head of the Department The largest group, with 46% of the consumers, of Colorectal Medicine and Genetics at The Royal preferred wines with high fruit aftertaste and was One of the activities of the AWRI is to provide Melbourne Hospital. driven negatively by bitterness and bruised apple. health and nutritional advice and assistance to the Australian wine sector. From 1 July 2012 until The project titled ‘Determination of the beneficial The first phase of a collaborative study with 30 June 2013, 31 information health and nutrition cardiovascular effects of red wine and the three pri- University of South Australia looking at con- requests from industry, the general public and mary wine-derived phenolic compounds and their sumer responses in China to a broad range of government were managed. metabolites in humans’ has continued in collabo- wine styles has been completed, in partnership ration with Professor Arduino Mangoni formerly of with Wine Intelligence. Twelve focus group ses- Health and nutrition issues the University of Aberdeen, Scotland and currently sions were conducted in three cities in China During the year, the AWRI database of research Flinders University, South Australia. The results to (Beijing, Guangzhou and Chengdu), where wine on the beneficial and detrimental health effects date point to the conclusion that resveratrol deliv- consumers tasted four different wines (red, white, of alcohol, and in particular wine, was expanded ered in red wine improves vascular outcomes such sparkling and dessert) and provided feedback in and these records are available online for levy pay- as blood pressure, endothelial function and aug- the form of descriptive terms and overall accept- ers. This is facilitated by the subscription to relevant mentation index, which is a measure of arterial ability of each style. Not surprisingly, wine was medical and scientific journals, and by the formal stiffness and central aortic pressure. normally described by consumers in broad terms and informal exchange of information between including good taste, smooth, sweet, acid, fruity, complementary organisations, both national and The project titled ‘Effect of resveratrol in red wine astringent, while specific terms were not men- international. The journals have been regularly on cognitive function in older adults – a pilot tioned unprompted. Of the prompted terms, scanned, and abstracts have been selected for study’ has been undertaken in collaboration with citrus fruits such as pomelo and lime were pre- inclusion in the AWRI’s publication, Technical Review. Professor Andrew Scholey, of the Centre for Human ferred for white wines and sparkling, while red Articles and other material have been prepared Psychopharmacology, Swinburne University. The fruits such as yangmei and dried Chinese haw- for publication in electronic and print media (see project has investigated the effects of grape-derived thorns were used to describe red wines. Red Appendix 5). For example, an ‘Ask the AWRI’ column resveratrol, administered in a moderate amount of

AWRI Annual Report 2013 43 red wine on specific and sensitive biomarkers for Highlights and activity Provision and development of cognitive function in an elderly patient population, Specific activities of the team include: mechanisms for the efficient with an aim to attribute any beneficial effects to res- transfer of knowledge and veratrol and /or its metabolites. The results show • Corporate communication and tech­nical information to the that resveratrol is absorbed and becomes available brand management Australian grape and wine sector to the proposed sites of action, confirming that red wine is a candidate vehicle for the delivery of resver- • Information and knowledge management Staff atrol in older adults. Resveratrol delivered in red wine Rae Blair, Linda Bevin, Michael Downie improved cognitive function during more demand- • Provision of library services via the ing cognitive processing. Low amounts of alcohol John Fornachon Memorial Library The AWRI uses several strategic and effective have previously been shown to improve attentional mechanisms to disseminate knowledge and function, while it has previously been shown that • Management of the AWRI website, and information to Australian grape and wine pro- the consumption of cocoa-derived phenolic com- web-accessible information databases ducers. Reported elsewhere in this report are pounds, which improve cerebral blood flow, are the face-to-face extension activities under- capable of improving cognitive function during • Production of corporate publications, includ- taken by the other members of the Industry heavily loaded tasks, that is, those which require ing eBulletins, eNews, Technical Review and the Development and Support group. Below are a relatively high level of mental effort to execute. Annual Report details of the other extension/communication These results are promising and show for the first mechanisms which make information available time that acute doses of resveratrol delivered in red • Coordination and hosting of the AWRI’s annual to the AWRI’s stakeholders. wine can modulate cognitive functioning. webinar program Annual report The project titled ‘Tracking the metabolome of • Managing the AWRI’s presence on social media For the past 58 years, the AWRI has produced grapes into wine’ has commenced, in collaboration (Twitter, Facebook and LinkedIn) a printed annual report such as this one, as its with Dr Fulvio Mattivi of the Fondazione Edmund formal report to Australian winemakers and Mach and University of Trento, Italy. This two-year • Provision of an editorial service for the staff grapegrowers. Since 1999, the annual reports project aims to identify, quantify and potentially of the AWRI have been made available also for download characterise compounds in grapes that are trans- from the AWRI’s website. In an endeavour to ferred to wine which might have therapeutic • Managing requests from media improve the circulation across Australia of the effects in humans. Grape samples from three vari- AWRI’s annual activities, the AWRI also publishes eties, Shiraz, Cabernet Sauvignon and Pinot Noir Progress reports on key activities are shown a four-page supplement in the November issue were collected during the 2012 vintage period, elsewhere in this document. Highlights for the of the Australian and New Zealand Grapegrower and small-scale wines were made from these 2012/2013 financial year include: and Winemaker, and the AWRI approaches all grapes. The matching grape and wine pairs were the major State-based winemaking associations subjected to reverse phase profiling using Liquid • The 2012 webinar series was expanded to 15 and offers an annual presentation to their mem- Chromatography Time-of-Flight Mass Spectrometry sessions with 360 participants. bers. This formal activity complements the vast (LC-MS/MS), which revealed more than 400 features. range of presentations and publications under- While some of the features could be identified using • Seventeen eBulletins were issued, which proved taken by AWRI staff members throughout the reference materials, a number of these features are a particularly effective way of distributing year (See Appendices). likely to be phenolic compounds that have not been crucial information about agrochemical and considered in previous wine and health studies, and other important technical issues to wine and AWRI website accordingly might be additional candidates for the grape producers. The AWRI website is a key communication tool. observed therapeutic effects of grapes and wine. Approximately 80,000 visitors accessed the AWRI • The ‘AWRI Report’ and the AWRI’s ‘Alternative website during the year with a total of ~270,000 Varieties’ column were published in every issue page views. Incorporated into the website are a of the Wine & Viticulture Journal, and the ‘Ask number of online databases and tools to sup- the AWRI’ column was published in every issue port the Australian grape and wine industry and Communications and of the Australian and New Zealand Grapegrower they include: and Winemaker throughout the year. information delivery • Permitted additives and processing aids • The AWRI’s electronic newsletter eNews was distributed six times throughout the year, in • Export requirements Staff alternate months to the production of Con Simos, Rae Blair, Linda Bevin, Anne Lord, Technical Review. Requests for TR articles • Agrochemical online search Michael Downie. increased to 765 articles delivered in 2012/2013. • Maximum Residual Limits online search The Communication and Information Services • The AWRI website continued to be a key source (CIS) team is responsible for the strategic sourcing of information for the Australian grape and • Winemaking products and support and effective delivery of relevant technical infor- wine sector. A mobile-friendly version was mation to Australian grape and wine producers launched in October 2012. • Online winemaking calculators of all sizes. The operations of the CIS team also complement and support the knowledge man- • Information requests managed resulted in • Library catalogue agement and communication activities of all of 2,466 articles delivered during 2012/2013. the AWRI staff. • Journal article ordering

44 AWRI Annual Report 2013 The top five tools (based on the number of hits per year) on the AWRI website are:

• Winemaking calculators (over 10,000 hits)

• Staff publications ordering (over 7,600 hits)

• Maximum residue limits (over 7,000 hits)

• Export requirements online search (over 5,700 hits)

• Agrochemical online search (over 4,700 hits)

A mobile version of the AWRI website was launched in October 2012. The purpose of the mobile website is to deliver web content in a mobile-friendly format for use through smart- phones and tablets. Access to the AWRI website via a mobile device is automatically re-routed to Rae Blair and Linda Bevin the mobile website and users have the option to launch the original version of the website. Information and grape and wine producers are empowered The number of visits to the AWRI website using a knowledge management and engaged through access to innovative mobile device was steady when compared to last The AWRI continues to use WiSE (the AWRI’s and collaborative tools which facilitate learning year. However, tablet users made up 65% of the Intranet and collaboration system) for com- and easier access to information, to ultimately mobile device user base; an increase of 40% from munication and project management. The improve processes in wineries and vineyards. the previous year. establishment of two project sites facilitated the coordination of the AWRI’s input into the review Webinars Technical Review of, and reporting against, the GWRDC’s invest- The AWRI webinar series was launched in 2011. Technical Review publishes abstracts of current ment in the AWRI’s 7-Year Research, Development Webinars are considered an effective method technical literature surrounding grape and wine and Extension (RD&E) Plan and also the develop- for disseminating information and knowledge production. It also includes research updates ment of the AWRI’s new 5-year RD&E Plan. with the advantage that participants are able to from staff of the AWRI, as well as information on attend a live seminar from their desk. It provides Roadshow seminars and workshops. Technical Improved communication greater convenience for industry to gain access to Review is published six times a year, and is available with stakeholders latest research findings, obtain updates on indus- to grape and wine producers via the AWRI website The AWRI continued its focus of connecting with try related activities, speak with researchers and or in hard copy. 765 articles featured in Technical stakeholders throughout the year. Specific evidence share knowledge with other webinar participants. Review were requested and forwarded to readers. of this can be found in the Appendices, which detail the presentations given, and papers published, by In 2012, the webinar series expanded to 15 sessions Editorial services staff at the AWRI. Electronic delivery of information and included three external presenters. A total of The AWRI contributes regular columns in each of to stakeholders’ desktops has continued to be a 360 participants attended the webinars. Results the Wine and Viticulture Journal and the Australian priority. The AWRI uses three email address lists to from evaluation questionnaires indicated a positive and New Zealand Grapegrower and Winemaker communicate with its stakeholders. Users can auto- adoption of webinars as one of the AWRI’s educa- and also contributes other papers to these and matically subscribe to, or unsubscribe from, the lists tion platforms. All survey participants indicated other Australian and international industry jour- at any time via the AWRI website, thus ensuring they would attend future webinars. Over 95% of nals. All papers authored by the AWRI staff, to be that only those who want the information receive survey respondents indicated the webinars were published in non-peer reviewed publications, are it. With a continued emphasis on agrochemical well organised and over 85% indicated the soft- edited by the Communication Manager (details of updates, 17 email bulletins were delivered during ware was easy to use. All respondents attended the the articles published are in Appendix 5). the year and are shown in Table 6. webinars to build on their existing knowledge base and to find out the latest research on the topic and The AWRI’s electronic newsletter, eNews, con- over 85% of respondents indicated they attended Improvement of tinued to be distributed bi-monthly to around the webinars to look for ways to improve winery or knowledge management and 2,600 email addresses. eNews provides snapshot vineyard operations. stakeholder communication updates of the AWRI’s activities. The distribution of eNews, in alternate months to Technical Review, Mobile Apps Staff means information is formally received by stake- The integration of smartphones and tablets Rae Blair, Linda Bevin holders from the AWRI at least monthly. into everyday business use is enabling a more mobile workforce and changing the way grape The AWRI aims to ensure knowledge is used for Support for the AWRI’s Twitter presence is con- and wine producers operate. Two mobile apps innovation in industry and acts as a catalyst to tinuing with more than 1,800 followers. A (Agrochemical search and Winemaking calcu- create new knowledge more freely. These pro- multi-platform approach is facilitated through lators) were launched this year. The apps are ject activities complement the communication the use of social media and other communica- available for download from the iTunes and objectives of all staff members at the AWRI. tion methods. Using multiple avenues ensures Google Play Stores.

AWRI Annual Report 2013 45 Media liaison and legislations, as well as a reference collection of There continues to be strong demand for informa- The AWRI is regularly approached for comment directories, foreign dictionaries and atlases. tion access via the web, either directly via the online on wine technical matters from national and information databases; through the reference lists international media. This provides an excellent While the John Fornachon Memorial Library’s on common topics (such as Botrytis and general opportunity to ensure accurate information is print book and journal collections continue to taints and faults); or by direct contact with the library. published about wine made in Australia and to grow; an increasing emphasis is being placed generate further communication opportunities on building collections of digital resources. In Industry Environment with AWRI’s stakeholders. Many requests from the line with past years, the majority of information Smoke Health media were handled during the year, and specific requests received by the library are filled by elec- AWRI Online Image Collection details can be found in Appendix 4. Four media tronic document delivery. While most requests 1200 releases were prepared and distributed during are received via email or through the AWRI web- the year and are listed in Table 7. site ordering system, requests can also be made 1000 in person, by phone or by mail. 800

Provision of The completion of a digitisation project has 600 scientific, technical and improved access to information. Since the launch regulatory information of the AWRI online article ordering system, over 400 500 requests for articles have been received via 200 Staff the website. The team has completed a review of Linda Bevin, Anne Lord and Michael Downie. eBook management platforms and two platforms 0 were shortlisted for further investigation. July to October to January to April to September December March June The John Fornachon Memorial Library The John Fornachon Memorial Library holds the Online information databases Figure 29. Summary of database use during 2012/2013. largest collection of grape and wine technical lit- Three information databases, available via the erature in the Southern Hemisphere, covering AWRI website, can be accessed by all levy payers. John Fornachon Memorial Library winemaking, viticulture, wine microbiology, fla- The library databases (Table 8), which include the catalogue databases vour chemistry, phenolics, food chemistry, wine records of books, journal articles, conference pro- The Library holds 74,254 records of books, and health, wine and the environment. The col- ceedings, reports, standards and legislation held conference proceedings, theses and scientific, tech- lection includes books, journals, article reprints, in the AWRI collection, enable online information nical and medical reprint articles. These records are conference proceedings, reports, theses, standards search and ordering options. indexed in the John Fornachon Memorial Library’s

Table 6. eBulletins issued during 2012/2013. Table 7. Media releases prepared and distributed 2012/2013.

Date Topic Author No. email Announcement Date addresses distributed 7/8/12 AWRI’s August issue of Technical Review now Linda Bevin 2,444 NSW wine producers to benefit 9/8/12 available online from new AWRI node

9/8/12 Agrochemical update Marcel Essling 2,428 Toby Barlow takes top honours 21/8/12 9/8/12 AWRI 2012 webinar series Michael Downie 2,422 at AWAC 2012 4/10/12 AWRI’s October issue of Technical Review now Linda Bevin 2,423 Grant ensures grape and wine 11/4/13 available online producers will be climate 28/11/12 Download new AWRI Agrochemical Search app now Linda Bevin 2,414 change ready 2/12/12 Technical Review: December 2012 issue now available online Linda Bevin 2,395 Gwyneth Olsen joins elite few 5/6/13 as Dux of AWAC 10/12/12 Agrochemical update December 2012 Marcel Essling 2,387 10/1/13 Management strategies to assist with the recent hot Con Simos 2,554 weather conditions and potential for smoke taint Table 8. Description and number of records of online

information databases and library catalogues. 12/2/13 Technical Review: February 2013 issue now available online Linda Bevin 2,561 1/3/13 Vale Dr Bryce Rankine AM Rae Blair 2,543 Web accessible information databases 27/3/13 Register for these industry events before 5 April to save Rae Blair 2,603 Library catalogue 74,254 27/3/13 Timely reminder about slow sluggish and Matt Holdstock 2,584 Environment 2,218 stuck fermentations AWRI Online Image Collection 2,338 11/4/13 Grant ensures grape and wine producers will be climate Rae Blair 2,553 Reprint Collection to date 50,246 change ready - Reprints 38,907 4/6/13 AWRI webinar series Michael Downie 2,548 - AWRI publications 1,551 6/6/13 Agrochemical update Marcel Essling 2,534 - Articles indexed via Technical Review 9,788 7/6/13 Technical Review: June 2013 issue now available online Linda Bevin 2,528 21/6/13 WineHealth 2013: is wine just another alcoholic beverage? Rae Blair 2,759

46 AWRI Annual Report 2013 Randell Taylor, Eric Wilkes and Leanne Hoxey

database catalogue which is accessible online It has also implemented new services while main- via the AWRI website. Records of the library’s jour- Commercial Services taining or improving the time it takes for results nal holdings including newsletters, statistics and to reach the customer. A focus has been placed annual reports are held in the Journals database. A on offering services most appropriate to particu- summary of the library catalogue’s holdings and Staff lar regions. For example, the trialling of a sample information databases is given in Table 8. Figure 29 Dr Eric Wilkes, Leanne Hoxey, Randell Taylor, pick-up service in McLaren Vale and targeted tracks the use of the databases throughout the year. Matthew Cream, Alana Spears, Heather Tosen, trace and microbiological offerings in regions Tim Reilly, Bryan Newell, Melissa Aitchison, Dr geographically isolated from technical services, Specialised information services Simon Nordestgaard, Pamela Solomon, Daniel such as the Hunter Valley and Margaret River, While the AWRI’s ‘Industry’ online information Tynan, Warren Roget, Neil Scrimgeour, Dr Tina were implemented. The success and relevance database is available to all levy payers, custom- Tran, Karl Forsyth, Robyn Gleeson, Tadro Abbott of these strategies is reflected in the number of ers continue to request that the AWRI library and Dr Kerry Pinchbeck. samples processed by the analytical laboratory perform literature searches across in-house data- (Figure 30) which analysed 50% more samples bases and other external resources in order to The operating environment for the Australian compared to the previous year, with every month meet their information requirements. Fifty litera- wine sector continued to be a challenging one processing record numbers of samples compared ture searches were conducted in 2012/2013. for the year with restructuring and write-downs to the previous two years. announced by a number of major industry play- Document delivery services ers. This environment highlights the importance The AWRI Commercial Services laboratories are also ‘Document delivery’ services entail the supply of of a strong and high quality independent techni- increasing the range of testing that can be under- journal articles, books, DVDs or other library items cal service to support industry as many companies taken internally to reduce the need for outsourcing to customers upon request via the AWRI website, reduce internal capability to save costs, but it also and hence the cost and turnaround times for end email, fax, phone or mail. Other Australian and limits the opportunities of new projects. To meet users. Included in this area of continuous improve- overseas libraries or publishers are used to source demand, Commercial Services continued to offer ment is the provision of internationally recognised requested items which are not held in the John a high quality service at competitive pricing while accredited testing certificates that facilitate or Fornachon Memorial Library. The ability to order implementing a range of new services. These meet legislative requirements for wine export to items online means that the majority of document strategies have seen Commercial Services con- a wider range of countries. The AWRI is constantly requests are able to be completed within 48 hours. tinue to improve its financial performance while, monitoring international requirements and tailor- at the same time, retaining its reputation as the ing its certificate services for the wine sector. The Library collection reference body for technical and analytical ser- laboratories also continue to offer critical analyt- Sixty-seven new books were added to the collec- vices within the wine industry. ical services to research projects within the AWRI tion in the financial year of 2012/2013. The Library ensuring these projects can be run with minimum subscribed to, or received through exchange or Providing technical services the cost and maximum efficiency. donation, over 75 journal titles. The collection also sector needs holds over 50,000 reprints which include AWRI Recognising the needs of the sector, the AWRI The requirements for residue testing of wine and staff publications, articles featured in Technical has maintained the pricing of its analytical service grapes to meet both national and increasingly com- Review and articles obtained from other suppliers. offerings at the reduced levels introduced in 2011. plex international requirements continue to grow.

AWRI Annual Report 2013 47 The team increased the range of analytes covered by The AWRI introduced bottling line microbiologi- Benchmarking performance its standard screens with a range of new compounds cal and oxygen audit programs in an endeavour Highly successful consortium-style projects to while keeping costs and turnaround times the same to ensure that packaging processes meet the benchmark the performance of various wine as the previous year. The high standard of this service best practice standard. These services, which closures have continued with the white wine is demonstrated by the close working relationship have seen increasing uptake both in Australia closure trial being completed at the 36-month between the AWRI and Wine Australia and the and overseas, allow packaging providers, or stage and the red wine closure trial reaching the appointment of the AWRI as Wine Australia’s supplier their customers, to commission a third-party 24-month time point. These trials are evaluat- of testing services for their wine audit program. audit of the packaging process to ensure its ing the impact of popular closure technologies integrity in regards to microbiological contam- on the flavour, aroma and shelf-life of both a pre- Beyond everyday testing ination. This style of audit has now extended mium white and red wine. No further testing will One of the risks that wine producers face is in the back down the supply chain with the offering be undertaken on the white wine trial. Trial partic- area of contamination of non-grape raw materi- of winery-based Brettanomyces and microbio- ipants have received information on how closure als used in the production process. Reduction and logical hygiene audits. As with the other audit choice drives wine style evolution and insights management of this risk is important to ensure the programs, the audit process does more than just into consumer preferences for the variations that continued protection of consumers and the profit- provide information on the absence or presence result from different closures. Interest from some ability of the wine sector. There has been continued of issues: auditors actively identify weaknesses trial participants has resulted in the red wine clo- uptake by industry of Codex-level testing for a num- or problems in processes and provide sugges- sure trial extending at least to the 36-month time ber of the most common raw materials used in tions on improvements or solutions as well as point. Both trials have continued to show that Australian wineries. This expanding program, which training on monitoring and management prac- closure performance (predominantly related to increasingly is being used by suppliers before they tices. This service has already helped a number oxygen transmission rate [OTR]) can have a signif- market their products to producers, helps to ensure of producers identify and address issues in an icant impact on wine development and resulting that the materials used in wineries do not add any area many had considered already defeated by sensory attributes. unwanted taints or chemical impacts during the the Australian wine industry, and can do much to course of normal processing. Plans are in place to ensure that the gains made in the past in the area The planned commercial trial to evaluate the expand this testing to a wider range of winery mate- of Brettanomyces control are retained. performance of sparkling closures is currently rials to give producers greater flexibility in choosing being reviewed with the aim of being bottled in production materials with confidence. One of the strategies that has been used increas- early 2014. The trial will involve a consortium of ingly by the Australian wine industry is the move both wine producers and closure suppliers with Another area of non-traditional testing which to bulk transport of wines to be packaged in participants receiving information on closure has increased in importance has been testing for their destination markets. More than half of the performance and its impact on wine sensory potential allergens in wine. Recent changes in EU volume of Australian wine exports is now trans- parameters as well as consumer insights. The trial regulations have required Australian producers to ported in bulk compared with less than one fifth will involve a range of traditional and innovative assess their processes to quantify any residual fining of exports ten years ago. In response, the AWRI closures, all of which are commercially available. materials to enable the correct labelling of prod- has started a project to better understand any ucts. To support producers, Commercial Services compositional changes that might occur during A consortium-style benchmarking trial, not developed and implemented an egg and milk aller- bulk wine transport; the influence of using dif- related to packaging performance, has com- gen testing service in 2012, which has continued to ferent types of flexitank and ISO tank; and the menced on CMCs. This major trial will assess the grow in uptake. The AWRI is also working proactively influence of using trans-shipping compared with performance of the cold stabilisation additive, with international bodies to develop a proficiency direct shipping. The project is being performed carboxymethylcellulose (CMC), and will give trial testing program for allergen testing to ensure that in collaboration with three wine companies. Key participants independent, real world informa- results among different countries and methods are project tasks include a statistical analysis of exist- tion on the efficacy and production constraints comparable and accepted by regulatory bodies ing analytical records and a year-long sampling, of using these products to inhibit tartrate pre- internationally. The AWRI will continue to monitor chemical and sensory analysis program covering cipitation. Stage one of the project has assessed changes in regulations to ensure that the testing it the variables described. the performance of a range of different industry provides continues to meet the needs of the sector. nominated CMCs on the ability to attain initial tartrate stability for 37 white wines across 8 differ- ent varieties. Trial participants include a number Total sample numbers per month for 2010-2013 nancial years of major additive suppliers and wine producers. 1600 Participants have received information on varie- 1500 1400 tal and dosage impacts as well as sensory results. 1300 Stage 2 of the trial, which is currently being com-

e s 1200 l

p 1100 pleted, will look at the six-month performance m a 1000 of the CMCs on a range of representative wine

f S 900 o 800 styles. Stage 3 will assess the long-term per- e r b 700 formance of the additive in inhibiting tartrate m 600 u

N 500 precipitation and also provide information on 400 300 impacts on processes such as filtration. 200 100 0 The AWRI has been working with suppliers to test July August September October November December January February March April May June 2010-11 748 733 612 581 650 425 503 824 1086 1081 1200 830 the performance of products including innova- 2011-12 687 1079 741 591 709 453 520 592 1008 698 1029 941 2012-13 1126 1238 1210 1508 1445 651 765 831 1170 1266 1214 1150 tive closures, barrels and barrel alternatives, and alternative methods for cold stabilisation and fil- Figure 30. Number of samples processed in the AWRI Commercial Services analytical laboratory for the 2010-2013 period. tration. The ability of a reliable and independent

48 AWRI Annual Report 2013 third-party such as the AWRI to evaluate perfor- Corporate Services well as representing the AWRI’s interests, in part- mance objectively not only benefits suppliers but nership with the other occupants of the WIC gives wine sector producers credible data upon building, on the WIC Management Committee. which to base purchasing decisions. Staff Cost effective custom designed and manu- Catherine Borneman, Mark Braybrook, Alfons factured engineering solutions are supplied Creating a sustainable future Cuijvers, Chris Day, Linda Halse, Adam Holland, throughout the organisation, such as more than The AWRI has an active interest in the area of Pauline Jorgensen, Jennifer O’Mahony, Fang Tang, 120 Nitrous Oxide monitoring units for installa- sustainability in the wine and grape sector, and Deborah Thornton-Wakeford. tion throughout Australian vineyards as part of has been involved in the key areas of life cycle the AWRI’s greenhouse gas mitigation project. analysis, energy and water management, and The Corporate Services Group is a dedicated Considerable focus has been directed towards greenhouse gas abatement. Outputs from these team of specialists who work together to provide organising and supplying appropriate guarding, activities have included reference guides such infrastructure, administration, financial, human laboratory modifications and alarms to ensure as Improving winery refrigeration efficiency, and resources, OH&S and IT services in a seamless man- compliance throughout the AWRI with the new lifecycle analysis services used by a number of ner. Its objective is to enable the AWRI’s staff to OH&S Harmonisation Legislation requirements. producers to assess and promote the environ- focus on their core capabilities to ensure the organ- These compliance requirements have been, and mental footprint of their products. Through the isation meets its business objectives and in turn continue to be, pursued not only throughout year, the AWRI has continued its participation in meets the expectations of the AWRI’s stakeholders. areas which the AWRI uses exclusively, but (in col- ‘The Sustainability Consortium’, a global organisa- laboration with the University of Adelaide) also tion which collaborates on scientific research and The Group continues to strive to find ways to throughout all shared areas in the WIC Central the development of standards and tools related effectively and efficiently deliver services to the building and the Hickinbotham Roseworthy Wine to the environmental, social and economic organisation in the face of constrained funding Science Laboratory (WIC East). impacts of products. and resources. In addition to endeavouring to pro- vide the usual level of service to operational staff, The IT Co-ordinator, Adam Holland, successfully This year, the AWRI, in collaboration with CSIRO, major initiatives throughout the year focused upon migrated all desktop users into the new Virtual completed the major GWRDC-funded project reducing future IT expenditure requirements and Desktop Infrastructure (VDI) and is now expand- on ‘Cleaner production’. This project reviewed ensuring compliance with new OH&S legislation. ing the desktop virtualisation into the laboratory and assessed the viability of caustic reuse; eval- environment. This will help the AWRI further uated lees cross-flow filters; and involved a study The Finance Manager, Chris Day, assumed primary reduce its IT hardware spend, while creating a to understand product movements in large responsibility for managing the AWRI’s finances in central management point for the majority of the complex wineries which manufacture many July 2012. The Finance team over the year made a sig- IT environment. interdependent products. A final report has been nificant contribution to the preparation of a broad produced, which includes case studies, and will range of funding submissions, most notably the The focus for the HR Manager, Linda Halse, was to be available to industry through the GWRDC. renegotiation of the multi-year investment agree- provide support to managers and employees to ment through which the bulk of GWRDC’s funding develop the AWRI’s new RD&E plan and restruc- The AWRI commenced a major three-year pro- to the AWRI is delivered. Other initiatives resulted ture their groups to accommodate the objectives ject to assess the ability of tannin in grape marc in improved record management and the further of the new AWRI plan and associated fund- to reduce methane production in livestock strengthening of financial reporting to improve ing frameworks with AWRI’s major investor, the when used as feed supplement. This project is organisational transparency and accountability. GWRDC. The HR Manager also assisted employ- undertaken in conjunction with the National ees with professional development activities, Livestock Methane Program and is funded by The Operations Manager, Mark Braybrook, man- including preparation for the 15th AWITC through the Department of Agriculture Fisheries and ages and attends to all AWRI infrastructure, the organisation of workshops focusing upon Forestry under the ‘Filling the research gap’ pro- equipment and engineering requirements as presentation and communication skills. gram. To date, this project has characterised the tannin content and make-up of a range of grape marc samples, including fresh, ensiled and steam distilled, and across a range of varieties and pro- ducers. Initial in vitro work with the University of Melbourne has shown significant differences among the samples in their ability to depress the evolution of methane in enteric fermentation. The next step in the project, to be undertaken in conjunction with DEPI Victoria, will assess the collected marc samples in vivo with dairy cows to validate the results achieved in the in vitro trials.

Catherine Borneman and Chris Day

AWRI Annual Report 2013 49 Financial statements – Directors’ report

The directors present this report to the members of the Australian Wine Objectives and strategy Research Institute Limited (the Company) for the year ended 30 June 2013. The organisation’s long-term objective is to support the Australian grape and wine industry through world class research, practical solutions and Directors knowledge transfer.

The names of each person who has been a director during the year and to The organisation’s short-term objectives are reflected in its 5 Year Research, the date of this report are: Development and Extension Plan The AWRI 2013-2018. This plan articulates fifty research projects designed to contribute to the achievement of the Board Company’s vision, grouped within four main researchable themes: Date of Cessation meetings appointment date • Environment and sustainability A B • Consumers, customers and markets Mr Peter J. Dawson 31 Jan 2002 – 6 6 (Chair) • Improving products and processes Mr John C. Angove 1 Jan 2010 – 5 6 Mr James F. Brayne 1 Jan 2009 – 4 6 • Extension and adoption Mr Paul D. Conroy 2 May 2006 – 2 6 A fifth themeService capabilities and foundational datasets supports the Dr John S. Harvey 1 Jan 2012 – 6 6 delivery of the above researchable themes. Dr Daniel L. Johnson 1 Dec 2011 – 6 6 For each active project a project plan specifies relevant objectives, outputs, Mr Brett M. McKinnon 1 Jan 2008 – 4 6 milestones and expected outcomes of benefit to the Australian wine indus- Ms Elizabeth A. Riley 1 Jan 2012 – 6 6 try as well as approaches and methodologies for their achievement. Ms Louisa E. Rose 1 Jan 2011 – 4 6 The Company’s activities are implemented through a 10 Year Business Plan Mr Mark R. Watson 24 Jun 2008 – 4 6 which is subject to periodic review. To achieve the Company’s objectives, this plan articulates the following strategies: Alternate directors Mr Michael R. DeGaris 17 Sep 2012 – 2 2 • Advance the competitive edge of the Australian wine industry through the delivery of world class research and development activities Mr Neil A. McGuigan 22 Mar 2011 – – 2

Mr Corey B. Ryan 18 May 2010 18 Sep 2012 – – • Provide integrated solutions to proactively manage industry problems Mr Alexander N. Sas 25 May 2004 – – – A – Number of meetings attended • Deliver high value information and outcomes to the Australian wine industry B – Number of meetings held during the time the director held office during the year, or number of meetings held that the alternate director • Ensure the AWRI is ‘top of mind’ in wine innovation knowledge for all was eligible to attend during the year stakeholders of the Australian wine industry

Directors have been in office since the start of the financial year to the date The 5 Year Research, Development and Extension Plan The AWRI 2013-2018 and an of this report unless otherwise stated. executive summary of the Business Plan are both available online at awri.com.au.

Overview of result Principal activities

For the year ended 30 June 2013 the organisation recorded a surplus of The Company’s principal activities during the year were: $36,405 (2012: surplus of $1,143,214). This surplus is primarily due to the rec- ognition of $281,480 in funding for the purchase of capital equipment (2012: Research activities that strive for scientific excellence and industry relevance; $991,347), with $229,968 provided by the Grape and Wine Research and Development Corporation (2012: $327,537) and $51,512 by other funding bod- Development activities that seek to bridge the gap between scientific dis- ies (2012: $663,810), and requiring recognition as income within the reported covery and value adding technology or processes; upon period in accordance with applicable accounting standards. Extension activities that seek to disseminate research and development outcomes to facilitate rapid uptake by the viticultural and winemaking sectors. In addition problem solving services and an online search capacity across a range of technical websites are also provided; and

50 AWRI Annual Report 2013 Commercial services aimed at providing competitive specific and/or tai- Mr Paul D. Conroy lored solutions for individual entities across all industry sectors which Non-executive director leverage the other key activities of the AWRI. Qualifications:LLB (Hons) BComm Experience: Chief Legal Officer & Company Secretary Treasury Wine Estates These activities collectively constitute a mechanism to implement the strat- Ltd, admitted as a solicitor in the Supreme Courts of NSW, Victoria and the egies outlined in the 10 Year Business Plan, enabling the achievement of the High Court of Australia, more than 20 years’ legal and management experi- long- and short-term objectives of the organisation as articulated above. ence working in Australia, Asia, United Kingdom and the USA. Special Responsibilities: Mr Conroy is a member of the Audit committee.

Performance measures Dr John S. Harvey Non-executive director The Company measures its performance through considering the num- Qualifications:BSc (Hon) PhD MBA GAICD ber, quality and impact of the AWRI’s scientific publications; its research and Experience: Managing Director and owner of Bathe Wines Pty Ltd, President development outcomes; the extent to which those outcomes have been of the Adelaide Hills Wine Region and formerly Executive Director of the Grape adopted by industry practitioners to improve the quality and consistency and Wine Research and Development Corporation. Thirteen years of wine of wine produced in Australia; and the extent to which that new knowl- industry research, R&D management and commercial experience. Director edge has enabled the Australian wine industry to be successful in new and of the Can:Do 4 Kids Group of Charities, Spina Bifida and Hydrocephalus emerging markets. Progress against specific objectives is monitored though Association of SA and External Appointed Member of the Programs the achievement of specific milestones, outputs and performance targets as Committee of the Adelaide Women’s and Children’s Hospital Foundation. articulated in the 10 Year Business Plan, 5 Year Research, Development and Extension Plan and individual project plans, combined with measures of use Dr Daniel L. Johnson of the AWRI’s extension platforms and feedback provided through surveys Managing Director distributed to service end-users. Financial performance measures include Qualifications:BSc (Hons) PhD MBA GAICD the value of funding and grants received, demand for the organisation’s Experience: Chair of the Australian Wine Industry Technical Conference, commercial services and contract research capabilities and performance Chair of the WineHealth 2013 Steering Committee, director of the National relative to budget. From time to time the Company or parts of its operations Wine Foundation, member of the International Scientific Board of L’Institut are subject to independent review against externally established criteria, des Sciences de la Vigne et du Vin (ISVV) Bordeaux (France), member of with the outcome of such reviews contributing to the Company’s assess- the WFA Innovation Policy Committee, member of the WFA Wine Industry ment of its own performance. Technical Advisory Committee, member of the Australian Journal of Grape and Wine Research Journal Advisory Committee, member of the World of Fine Wine Editorial Board, member of the Wine Innovation Cluster Leadership Group, member of the Waite Strategic Leadership Group, grad- uate of the Harvard Business School Authentic Leadership Development Information on directors Program, graduate of the Australian Wine Industry Future Leaders Program, director of Tacnia Pty Ltd, 16 years’ experience in research, development and innovation. Mr Peter J. Dawson Chair (non-executive) Mr Brett M. McKinnon Qualifications:BSc BAppSc (Wine Science) Non-executive director Experience: Principal Peter Dawson Consulting, Chair & Managing Director Qualifications:BAgSc (Oenology) (Hons) of Taransaud Australasia, director of Dawson and James, formerly Senior Vice Experience: Managing Director Orlando Wines, 25 years’ technical, wine- President Group Operations and Technical Constellation Wines, Adjunct making, viticulture and commercial experience, member WFA Innovation Professor of the Faculty of Science and Technology Deakin University, Policy Committee, director Barossa Grape and Wine Association, presiding national wine show judge, 35 years’ technical and winemaking experience member of the and Grape Industry Board Selection Committee, in the Australian wine industry. professional member of the ASVO, graduate of the Leadership in Innovation Special Responsibilities: Mr Dawson is the Chair of the Personnel committee. Program INSEAD (France). Special Responsibilities: Mr McKinnon is a member of the Mr John C. Angove Personnel committee. Non-executive director Qualifications:BSc Ms Elizabeth A. Riley Experience: Chair and Managing Director of Angove Family Winemakers, Non-executive director founding member of WFA in 1988. Immediate past Chair of WFA/AWBC Wine Qualifications:BAppSc (Wine Science) Industry Technical Advisory Committee, member WFA Medium Winemakers Experience: Nuffield Farming Scholar, Managing Director and Viticulturist Membership Committee and member of WFA Executive. Vitibit Pty Ltd, independent expert for the Wine Industry Code of Conduct – Wine Australia, professional member of the ASVO, associate member of Mr James F. Brayne the Hunter Valley Wine Industry Association and member of the Viticulture Non-executive director Subcommittee. Member of the Decision Support Network for Wine Grape Qualifications:BAppSc (Wine Science) Growers Australia. Previously a Viticulturist with Southcorp Wines between Experience: Production Director/Chief Winemaker McWilliams Wines Pty 1993 and 1999 in national and NSW-based roles, 21 years’ experience in the Ltd, national wine show judge, 39 years’ technical and winemaking experi- Australian wine industry. ence in the Australian wine industry. ​ Special Responsibilities: Mr Brayne is a member of the Personnel committee.

AWRI Annual Report 2013 51 Ms Louisa E. Rose prohibits disclosure of the nature of the liability and the amount of the premium. Non-executive director The Company has not otherwise, during or since the end of the finan- Qualifications:BAppSc (Oenology) BSc cial year, except to the extent permitted by law, indemnified or agreed to Experience: Head of Winemaking The Yalumba Wine Company and Hill indemnify an officer or auditor of the Company or of any related body cor- Smith Family Vineyards, Co-Chair of the Industry porate against a liability incurred as such an officer or auditor. Council, member of Wine Barossa, former director of the Barossa Grape and Wine Association, national wine show judge, 22 years’ technical, winemak- ing, viticultural and commercial experience in the Australian wine industry. Members’ guarantee Special Responsibilities: Ms Rose is a member of the Audit committee. In accordance with the Company’s constitution, each member (both during Mr Mark R. Watson the time he or she is a member and within one year afterwards) is liable to Non-executive director contribute $2 in the event that the Company is wound up. The total amount Qualifications:MBA BEc ACA IPAA MAICD members would contribute is $20 (2012: $26). Experience: Managing Director of Water Utilities Australia, previously Partner Corporate Finance KPMG, Chief Financial Officer Wirra Wirra and Manager – Corporate Strategy and Development FH Faulding & Co Ltd. Auditor’s independence Special Responsibilities: Mr Watson is the Chair of the Audit committee. The auditor’s independence declaration under section 307C of the Corporations Act 2001 is attached and forms part of the Directors’ report for Alternate directors the financial year ended 30 June 2013.

Mr Michael R. DeGaris Dated at Urrbrae on this the 17th day of September 2013. Non-executive alternate director (for Mr Brayne) (from 17 September 2012) Qualifications:BAppSc (Oenology) FACBS This directors’ report is signed in accordance with a resolution of the direc- Experience: Wine consultant, domestic and international wine show judg- tors made pursuant to s.298(2) of the Corporations Act 2001. ing experience, previously winemaking positions at Tyrrells and Cellarmaster Wines, General Manager/Chief Winemaker of Cardmember Wines (NZ) and Rothbury Wines, over 30 years’ experience in the Australian wine industry.

Mr Neil A. McGuigan Peter J. Dawson Non-executive alternate director (for Mr McKinnon) Chair Qualifications:BAppSc (Oenology) Experience: CEO Australian Vintage Ltd, domestic and international wine show judging experience, over 35 years’ technical, winemaking and man- agement experience in the Australian wine industry. Daniel L. Johnson Mr Corey B. Ryan Managing Director Non-executive alternate director (for Mr Brayne) (to 18 September 2012) Qualifications:Masters of Oenology, Grad Dip Wine Bus Experience: Group Chief Winemaker McWilliams Wines Group Ltd and Auditor’s independence declaration Echelon Wine Partners, former Chief Winemaker NZ, domestic and international wine show judging experience, 23 years’ techni- As lead auditor for the audit of the Australian Wine Research Institute cal winemaking, viticulture and commercial experience. Limited for the year ended 30 June 2013, I declare that, to the best of my knowledge and belief, there have been no contraventions of: Mr Alexander N. Sas Non-executive alternate director (for Mr Dawson) (a) the auditor independence requirements of the Corporations Act 2001 in Qualifications: BSc Agric (Hons) relation to the audit; and Experience: Chief Viticulturist Accolade Wines, 24 years’ experience in viti- cultural research and development and grape supply management. (b) any applicable code of professional conduct in relation to the audit.

Indemnification of officers and auditors

During the financial year, the Company paid a premium in respect of a contract insuring the directors of the Company (named above), the Company Secretary, all members of the Company’s Executive Management Group, members of the Ian Painter organising committee of the WineHealth 2013 conference and members of the Partner Biosafety Committee (a committee including two representatives who are not BDO Audit Partnership (SA) employees of the Company, charged with oversight of matters pertaining to the development and use of genetically modified organisms and required to be appro- Adelaide, 17 September 2013 priately indemnified by the Office of the Gene Technology Regulator) against a liability incurred as such a director, secretary, executive or committee member to the extent permitted by the Corporations Act 2001. The contract of insurance

52 AWRI Annual Report 2013 Financial statements

The Australian Wine The Australian Wine Research Institute Limited Research Institute Limited A Company limited by guarantee A Company limited by guarantee

Statement of profit or loss and other Statement of changes in equity comprehensive income For the year ended 30 June 2013 For the year ended 30 June 2013 Retained Total Note 2013 2012 Earnings Equity Revenue from operating activities Balance at 1 July 2011 12,198,713 12,198,713 Grape and Wine Research and Development Corporation Total comprehensive income for the period Investment agreement project funding 9,316,593 9,433,621 Profit or loss 1,143,214 1,143,214 Investment agreement capital funding 136,973 106,469 Other comprehensive income – – Other project funding 20,207 202,080 Total comprehensive income for the period 1,143,214 1,143,214 Other capital funding 92,995 221,068 Balance at 30 June 2012 13,341,927 13,341,927 Capital specific grant funding 51,512 663,810 Other grant funding 718,628 647,213 Balance at 1 July 2012 13,341,927 13,341,927 Commercial services analytical and Total comprehensive income for the period consulting income 2,343,726 2,112,922 Profit or loss 36,405 36,405 Contract research and other commercial Other comprehensive income – – income 1,078,217 986,256 Total comprehensive income for the period 36,405 36,405 Other revenue 296,362 395,833 Balance at 30 June 2013 13,378,332 13,378,332 Total revenue 14,055,213 14,769,272 Other income 2 2,089 12,032 The notes on pages 55 to 60 are an integral part of these financial statements.

Expenses from operating activities Personnel expenses 3 9,641,361 9,636,919 Analytical and project operating expenses 1,958,155 1,935,967 Infrastructure and general services expenses 1,335,181 1,057,978 Depreciation and amortisation expense 8, 9 1,171,150 1,150,101 Travel expenses 362,306 363,173 Total expenses 14,468,153 14,144,138

Results from operating activities (410,851) 637,166 Finance income 447,256 506,048 Profit for the period 36,405 1,143,214

Other comprehensive income – –

Total comprehensive income for the period 36,405 1,143,214

The notes on pages 55 to 60 are an integral part of these financial statements.

AWRI Annual Report 2013 53

The Australian Wine The Australian Wine Research Institute Limited Research Institute Limited A Company limited by guarantee A Company limited by guarantee

Statement of financial position Statement of cash flows

As at 30 June 2013 For the year ended 30 June 2013

Note 2013 2012 Note 2013 2012 Assets Cash flows from operating activities Cash and cash equivalents 4 3,092,752 4,436,091 Cash receipts from project grants and Other investments 5 7,250,000 6,500,000 other income 12,236,069 14,439,305 Trade and other receivables 6 1,244,250 1,145,972 Cash paid to suppliers and employees (13,509,116) (13,244,801) Inventories 7 79,705 51,561 Net cash from operating activities (1,273,047) 1,194,504 Prepayments 236,693 294,800 Total current assets 11,903,400 12,428,424 Cash flows from investing activities Property, plant and equipment 8 2,006,613 2,683,647 Cash receipts from capital specific funding 292,544 759,215 Interest in WIC Building 9 5,165,965 5,369,303 Interest received 692,994 478,370 Total non-current assets 7,172,578 8,052,950 Proceeds from sale of property, plant and equipment 4,026 24,122 Total assets 19,075,978 20,481,374 Acquisition of property, plant and equipment (309,856) (1,112,338) Liabilities Acquisition of other investments (750,000) (1,500,000) Payables and accruals 10 3,050,534 4,926,613 Net cash used in investing activities (70,292) (1,350,631) Project funds not expended 11 653,828 328,292 Provisions 12 1,626,060 1,474,565 Cash flows from financing activities Total current liabilities 5,330,422 6,729,470 Payment of finance lease liabilities – – Payables and accruals 10 101,000 81,001 Net cash used in financing activities – – Provisions 12 266,224 328,976 Total non-current liabilities 367,224 409,977 Net increase (decrease) in cash Total liabilities 5,697,646 7,139,447 and cash equivalents (1,343,339) (156,127) Net assets 13,378,332 13,341,927 Cash and cash equivalents at 1 July 4,436,091 4,592,218 Cash and cash equivalents at 30 June 4 3,092,752 4,436,091 Equity Retained earnings 13,378,332 13,341,927 The notes on pages 55 to 60 are an integral part of these financial statements. Total equity 13,378,332 13,341,927

The notes on pages 55 to 60 are an integral part of these financial statements.

54 AWRI Annual Report 2013 Notes to and forming part of the financial statements

1. Significant accounting policies (iv) Use of estimates and judgements The preparation of financial statements in conformity with AASBs requires management to make judgements, estimates and assumptions that affect The Australian Wine Research Institute Limited (the “Company”) is a com- the application of accounting policies and the reported amount of assets, pany domiciled in Australia. The address of the Company’s registered office liabilities, income and expenses. Actual results may differ from these estimates. is the corner of Hartley Grove and Paratoo Road, Urrbrae, South Australia. Estimates and underlying assumptions are reviewed on an ongoing The financial statements were authorised for issue by the Board of Directors basis. Revisions to accounting estimates are recognised in the period in on the 17th day of September 2013. which the estimates are revised and in any future periods affected.

Australian Accounting Standards set out accounting policies that the AASB has (v) Changes in accounting policies concluded would result in financial statements containing relevant and reliable The Company has not implemented any changes to its accounting information about transactions, events and conditions. Material accounting policies for the year ended 30 June 2013 which would have a material policies adopted in the preparation of these financial statements are presented impact upon the financial statements. below and have been applied consistently to all periods presented in these financial statements, and have been applied consistently by the Company. (b) Financial instruments The Company initially recognises loans and receivables and deposits on the Where necessary, comparative information has been reclassified to date that they are originated. All other financial assets are recognised initially achieve consistency in disclosure with current financial year amounts on the trade date at which the Company becomes a party to the contractual and disclosures. provisions of the instrument.

(a) Basis of preparation The Company derecognises a financial asset when the contractual right to (i) Statement of compliance the cash flows from the asset expire, or it transfers the rights to receive the The Company has elected to adopt early the Australian Accounting contractual cash flows in a transaction in which substantially all the risks and Standards – Reduced Disclosure Requirements as set out in AASB 1053 rewards of ownership of the financial asset are transferred. Application of Tiers of Australian Accounting Standards and AASB 2010-02 Amendments to Australian Standards arising from Reduced Disclosure Financial assets and liabilities are offset and the net amount presented in Requirements. As a consequence, the Company has also adopted early the statement of financial position when, and only when, the Company has AASB 2011-2 Amendments to Australian Accounting Standards arising from a legal right to offset the amounts and intends either to settle on a net basis the Trans-Tasman Convergence Project – Reduced Disclosure Requirements or to realise the asset and settle the liability simultaneously. and AASB 2012-7 Amendments to Australian Accounting Standards arising from Reduced Disclosure Requirements in respect of AASB 2010-6 The Company has the following financial assets: held-to-maturity financial Amendments to Australian Accounting Standards – Disclosures on Transfers assets and loans and receivables. of Financial Assets and AASB 2011-9 Amendments to Australian Accounting Standards – Presentation of Items of Other Comprehensive Income. Held-to-maturity financial assets If the Company has the positive intent and ability to hold debt securities to The financial statements of the Company are Tier 2 general purpose maturity, then such financial assets are classified as held-to-maturity. Held- financial statements which have been prepared in accordance with to-maturity financial assets are recognised initially at fair value plus any Australian Accounting Standards – Reduced Disclosure Requirements directly attributable transaction costs. Subsequent to initial recognition, (AASB-RDRs) (including Australian Interpretations) adopted by the held-to-maturity financial assets are measured at amortised cost using the Australian Accounting Standards Board (AASB) and the Corporations Act effective interest method, less any impairment losses. 2001. The Company is a not-for-profit entity for financial reporting purposes under Australian Accounting Standards. Loans and receivables Loans and receivables are financial assets with fixed or determinable pay- (ii) Basis of measurement ments that are not quoted in an active market. Such assets are recognised The financial statements, except for the cash flow information, have initially at fair value plus any directly attributable transaction costs. Subsequent been prepared on an accruals basis and are based on historical costs, to initial recognition, loans and receivables are measured at amortised cost and do not take into account changing money values. using the effective interest method, less any impairment losses. Loans and other receivables comprise trade and other receivables (see note 6). (iii) Functional and presentation currency The financial statements are presented in Australian dollars, which is the Cash and cash equivalents comprise cash balances and call deposits with Company’s functional currency. original maturities of three months or less. Bank overdrafts that are repayable on demand and form an integral part of the Company’s cash management The Company is of a kind referred to in ASIC Class Order 98/100 dated 10 are included as a component of cash and cash equivalents for the purpose July 1988 and in accordance with that Class Order, all financial information of the statement of cash flows. presented has been rounded to the nearest dollar unless otherwise stated.

AWRI Annual Report 2013 55 (c) Property, plant and equipment Amortisation is calculated over the cost of the asset, or another amount sub- (i) Recognition and measurement stituted for cost, less its residual value. Amortisation is recognised in profit Items of property, plant and equipment are measured at cost less accu- or loss on a straight-line basis over the estimated useful lives of intangible mulated depreciation and accumulated impairment losses. Cost assets from the date that they are available for use, since this most closely includes expenditure that is directly attributable to the acquisition of the reflects the expected pattern of consumption of the future economic ben- asset, including borrowing costs directly attributable to the acquisition, efits embodied in the asset. Amortisation methods, useful lives and residual construction or production of a qualifying asset. Cost also may include values are reviewed at each financial year-end and adjusted if appropriate. transfers from other comprehensive income of any gain or loss on quali- fying cash flow hedges of foreign currency purchases of property, plant (e) Leased assets and equipment. Purchased software that is integral to the functionality Leases in terms of which the Company assumes substantially all the risks and of the related equipment is capitalised as part of that equipment. rewards of ownership are classified as finance leases. Upon initial recogni- tion, the leased asset is measured at an amount equal to the lower of its fair When parts of an item of property, plant and equipment have different value and the present value of the minimum lease payments. Subsequent useful lives, they are accounted for as separate items (major compo- to initial recognition, the asset is accounted for in accordance with the nents) of property, plant and equipment. accounting policy applicable to that asset.

Gains and losses on disposal of an item of property, plant and equip- Other leases are operating leases and the leased assets are not recognised ment are determined by comparing the proceeds from disposal with in the Company’s statement of financial position. The Company’s commit- the carrying amount of property, plant and equipment and are recog- ments at reporting date in regards to operating leases are disclosed in note 13. nised net within other income in profit or loss. (f) Inventories (ii) Subsequent costs Inventories are measured at the lower of cost and net realisable value. The The cost of replacing a part of an item of property, plant and equipment cost of inventories includes expenditure incurred in acquiring the invento- is recognised in the carrying amount of the item if it is probable that the ries and other costs incurred in bringing them to their existing location and future economic benefits embodied within the part will flow to the condition. Net realisable value is the estimated selling price in the ordinary Company, and its cost can be measured reliably. The carrying amount of course of business, less selling expenses. the replaced part is derecognised. The costs of the day to day servicing of property, plant and equipment are recognised in profit or loss as incurred. (g) Impairment (i) Financial assets (including receivables) (iii) Depreciation Financial assets are assessed at each reporting date to determine Depreciation is calculated over the depreciable amount, which is the whether there is objective evidence that they are impaired. A financial cost of an asset, or other amount substituted for cost, less its asset is impaired if objective evidence indicates that a loss event has residual value. occurred after the initial recognition of the asset, and that the loss event had a negative effect on the estimated future cash flows of that asset Depreciation is recognised in profit or loss on a straight-line basis over that can be estimated reliably. the estimated useful lives of each part of an item of property, plant and equipment, since this most closely reflects the expected pattern of Objective evidence that financial assets are impaired can include default consumption of the future economic benefits embodied in the asset. or delinquency by a debtor, restructuring of an amount due to the Leased assets are depreciated over the shorter of the lease term and Company on terms that the Company would not consider otherwise their useful lives unless it is reasonably certain that the Company will and indications that a debtor or issuer will enter bankruptcy. obtain ownership by the end of the lease term. The Company considers evidence of impairment for receivables and The estimated useful lives for the current and comparative periods are held-to-maturity investments at both a specific asset and collective as follows: level. All individually significant receivables and held-to-maturity invest- ments are assessed for specific impairment. All receivables and held-to- • buildings and improvements 30 years maturity investments found not to be specifically impaired are then collectively assessed for impairment by grouping together similar • plant and machinery 3 – 10 years receivables and held-to-maturity investments with similar risk characteristics. • office furniture and IT 3 – 10 years In assessing collective impairment, the Company uses historical trends • laboratory equipment 3 – 10 years of the probability of default, timing of recoveries and the amount of loss incurred, adjusted for management’s judgement as to whether current Depreciation methods, useful lives and residual values are reviewed at economic and credit conditions are such that the actual losses are likely each financial year-end and adjusted if appropriate. to be greater or less than suggested by historical trends.

(d) Intangible assets An impairment loss in respect of a financial asset measured at amortised Intangible assets that are acquired by the Company and have finite useful cost is calculated as the difference between its carrying amount and the lives are measured at cost less accumulated amortisation and accumulated present value of the estimated future cash flows discounted at the impairment losses. asset’s original effective interest rate. Losses are recognised in profit or loss and reflected in an allowance account against receivables. When a subsequent event causes the amount of impairment loss to decrease, the decrease in impairment loss is reversed through profit or loss.

56 AWRI Annual Report 2013 (ii) Non-financial assets A liability is recognised for the amount expected to be paid under The carrying amounts of the Company’s non-financial assets are short-term bonus plans if the Company has a present legal or construc- reviewed at each reporting date to determine whether there is any tive obligation to pay this amount as a result of past service provided by indication of impairment. If any such indication exists, then the asset’s the employee and the obligation can be measured reliably. Such liabili- recoverable amount is estimated. ties represent the best estimate of the amounts required to settle the obligation at the end of the reporting period. The recoverable amount of an asset is the greater of its value in use and its fair value less costs to sell. In assessing value in use, the estimated (i) Revenue future cash flows are discounted to their present value using a pre-tax (i) Goods sold discount rate that reflects current market assessments of the time value Revenue from the sale of goods in the course of ordinary activities is of money and the risks specific to the asset. measured at the fair value of the consideration received or receivable, net of any applicable discounts or rebates. Revenue is recognised when An impairment loss is recognised if the carrying amount of an asset persuasive evidence exists, usually in the form of an executed sales exceeds its estimated recoverable amount. Impairment losses are agreement, that the significant risks and rewards of ownership have recognised in profit or loss. Impairment losses recognised in prior peri- been transferred to the buyer, recovery of the consideration is probable, ods are assessed at each reporting date for any indications that the loss the associated costs and possible return of goods can be estimated has decreased or no longer exists. An impairment loss is reversed if there reliably, there is no continuing management involvement with the has been a change in the estimates used to determine the recoverable goods, and the amount of revenue can be measured reliably. amount. An impairment loss is reversed only to the extent that would have been determined, net of depreciation or amortisation, if no impair- (ii) Services ment loss had been recognised. Revenue from services rendered is recognised in profit or loss in propor- tion to the stage of completion of the transaction at the reporting date. (h) Employee benefits The stage of completion is assessed by reference to an estimation of the (i) Defined contribution plans work performed. A defined contribution plan is a post-employment benefit plan under which an entity pays fixed contributions into a separate entity and will (iii) Grants have no legal or constructive obligation to pay further amounts. Grants are recognised at their fair value when there is reasonable assur- Obligations for contributions to defined contribution plans are recog- ance that they will be received and that the Company will comply with nised as an employee benefit expense in profit or loss in the periods the conditions associated with the grant. during which services are rendered by employees. Prepaid contributions are recognised as an asset to the extent that a cash refund or reduction in (j) Finance income future payments is available. Contributions to a defined contribution plan Finance income comprises interest income on funds invested. Interest that are due more than 12 months after the end of the period in which the income is recognised as it accrues in profit or loss using the effective inter- employees render the service are discounted to their present value. est rate method.

(ii) Other long-term employee benefits Finance costs comprise interest expense on borrowings and impairment The Company’s net obligation in respect of long-term employee bene- losses recognised on financial assets other than trade receivables. Borrowing fits is the amount of future benefit that employees have earned in return costs that are not directly attributable to the acquisition, construction or for their service in the current and prior periods plus related on-costs. production of a qualifying asset are recognised in profit or loss using the The liability is measured such that it is not materially different from the effective interest rate method. estimate determined by using the present value of the estimated future cash outflows, based on a discount rate that is the yield at the reporting (k) Lease payments date on AA credit-rated or government bonds that have maturity dates Payments made under operating leases are recognised in profit or loss on a approximating the terms of the Company’s obligations. straight-line basis over the term of the lease. Lease incentives are recognised as an integral part of the total lease expense, over the term of the lease. (iii) Termination benefits Termination benefits are recognised as an expense when the Company Minimum lease payments made under finance leases are apportioned is demonstrably committed, without realistic probability of withdrawal, between the finance expense and the reduction of the outstanding liabil- to a formal detailed plan to either terminate employment before the ity. The finance expense is allocated to each period during the lease term normal retirement date, or to provide termination benefits as a result of so as to produce a constant periodic rate of interest on the remaining bal- an offer made to encourage voluntary redundancy. Termination benefits ance of the liability. for voluntary redundancies are recognised as an expense if the Company has made an offer of voluntary redundancy, it is probable that Contingent lease payments are accounted for by revising the minimum lease the offer will be accepted, and the number of acceptances can be esti- payments over the remaining term of the lease when the lease adjustment mated reliably. If benefits are payable more than 12 months after the is confirmed. reporting period, then they are discounted to their present value. Determining whether an arrangement contains a lease (iv) Short-term benefits At inception of an arrangement, the Company determines whether such an Short-term employee benefit obligations are measured on an undis- arrangement is or contains a lease. A specific asset is the subject of a lease if ful- counted basis and are expensed as the related service is provided. filment of the arrangement is dependent upon the use of that specified asset. An arrangement conveys the right to use the asset if the arrangement con- veys to the Company the right to control the use of the underlying asset. At inception or upon reassessment of the arrangement, the Company separates

AWRI Annual Report 2013 57 payments and other consideration required by such an arrangement into 5. Other investments those for the lease and those for other elements on the basis of their relative fair values. If the Company concludes for a finance lease that it is impracticable to separate the payments reliably, an asset and a liability are recognised at an 2013 2012 amount equal to the fair value of the underlying asset. Subsequently the liabil- Held-to-maturity investments 7,250,000 6,500,000 ity is reduced as payments are made and an imputed finance charge on the 7,250,000 6,500,000 liability is recognised using the Company’s incremental borrowing rate.

(l) Goods and services tax Held-to-maturity investments consist of term deposits with interest rates Revenue, expenses and assets are recognised net of the amount of goods and between 4.07 and 4.45 percent (2012: between 5.20 and 6.11 percent) and mature services tax (GST), except where the amount of GST incurred is not recover- within 6 months of balance date (2012: within 7 months of balance date). able from the taxation authority. In these circumstances, the GST is recognised as part of the cost of acquisition of the asset or as part of the expense.

Receivables and payables are stated with the amount of GST included. The 6. Trade and other receivables net amount of GST recoverable from, or payable to, the ATO is included as a current asset or current liability in the statement of financial position. 2013 2012 Cash flows are included in the statement of cash flows on a gross basis. Trade receivables due from those The GST components of the cash flows arising from investing and financing other than related parties 904,233 573,399 activities which are recoverable from, or payable to, the ATO are classified as Trade receivables due from related parties 42,679 53,930 operating cash flows. Other receivables 297,338 518,643 1,244,250 1,145,972

2. Other income Trade receivables are shown net of impairment losses amounting to $769 (2012: $12,925) at reporting date. This allowance account is used to record 2013 2012 impairment losses until the Company is satisfied that no recovery of the Net gain / (loss) on sale of property, plant and amount owing is possible; at that point the amounts are considered irrecov- equipment 2,089 12,032 erable and are written off against the financial asset directly. 2,089 12,032 The movement in the allowance for impairment in respect of trade receiv- ables during the year was as follows:

2013 2012 3. Personnel expenses Balance at 1 July 12,925 6,463 Impairment charge for the year 769 6,462

2013 2012 Written off during the year (12,925) – Wages and salaries 8,096,379 8,131,380 Balance at 30 June 769 12,925 Other associated personnel expenses 826,314 779,988 Contributions to defined contribution plans 718,668 725,551 9,641,361 9,636,919 7. Inventories

2013 2012 4. Cash and cash equivalents Course materials on hand – wine 79,705 46,328 Course materials in transit – wine – 5,233 79,705 51,561 2013 2012 Cash on hand 500 500 Bank deposits at-call 3,092,252 4,435,591 Cash and cash equivalents in the statement of cash flows 3,092,752 4,436,091

58 AWRI Annual Report 2013 8. Property, plant and equipment 10. Payables and accruals

2013 2012 Current Trade payables due to those other than related parties 425,288 632,270

Plant and machinery Office furniture IT and Laboratory equipment Total Trade payables due to related parties 835 – Cost Income received in advance 1,319,868 2,827,988 Balance at 1 July 2012 346,314 1,167,879 7,972,351 9,486,544 PAYG and GST 240,357 381,060 Additions 102,479 101,099 89,138 292,716 Non-trade payables and accrued expenses 1,064,186 1,085,295 Disposals (57,750) (201,707) (7,153) (266,610) 3,050,534 4,926,613 Balance at 30 June 2013 391,043 1,067,271 8,054,336 9,512,650 Non-current Depreciation and impairment losses Other payables and accrued expenses 101,000 81,001 Balance at 1 July 2012 205,175 765,386 5,832,336 6,802,897 101,000 81,001 Depreciation charge for the year 53,746 156,795 757,271 967,812 Disposals (57,750) (201,557) (5,365) (264,672) Balance at 30 June 2013 201,171 720,624 6,584,242 7,506,037 11. Project funds not expended

Any unexpended GWRDC funding other than core equipment funding is Carrying amounts reimbursable to the GWRDC, except where the Joint Agreement Committee at 1 July 2012 141,139 402,493 2,140,015 2,683,647 agrees that amounts can be retained by the AWRI for purposes approved by the Joint Agreement Committee at which point such amounts are consid- at 30 June 2013 189,872 346,647 1,470,094 2,006,613 ered to be committed towards that purpose.

The unspent investment agreement funds for the current year totalled $402,494 (2012: $299,204). The unspent funds from other GWRDC contracts for the current year totalled $4,480 (2012: $4,466). 9. Interest in WIC building During the year the Joint Agreement Committee approved the retention by The Company has a 50 year nominal occupancy right to approximately 53% the Company of unspent prior years’ funds totalling $50,000 for the purpose of the space in the Wine Innovation Cluster (WIC) Central building owned by of specific capital purchases (2012: $315,672) and $26,972 for other purposes. the University of Adelaide. The other occupants are currently the University During the year no unspent prior years’ funds relating to other GWRDC con- of Adelaide and Australian Grain Technologies. The term of occupancy tracts were utilised in the course of those projects’ current year activities is reviewable after 30 years based on the remaining economic life of the (2012: $5,740), and unspent prior years’ funds relating to other GWRDC proj- building. The value assigned to the AWRI’s interest in the building is net of ects totalling $4,466 were returned to the GWRDC. amounts contributed by the Grape and Wine Research and Development Corporation (GWRDC). 2013 2012 GWRDC current year’s investment agreement The building cost will be amortised over a period of 30 years from the date funding unexpended 402,494 299,204 of practical completion (26th November 2008). GWRDC current year’s other contract funding unexpended 4,480 4,466 Cost GWRDC prior years’ funding unexpended and Balance at 1 July 2012 6,100,140 uncommitted 246,854 24,622 Balance at 30 June 2013 6,100,140 653,828 328,292

Amortisation and impairment losses Balance at 1 July 2012 730,837 12. Provisions Amortisation charge for the year 203,338 Balance at 30 June 2013 934,175 2013 2012 Current Carrying amounts Employee entitlements 1,626,060 1,474,565 at 1 July 2012 5,369,303 Non-current Employee entitlements 266,224 328,976 at 30 June 2013 5,165,965 Number of Employees (FTEs) 94.3 100.7

AWRI Annual Report 2013 59 13. Operating leases Other related party transactions During the year the Company purchased services from and provided ser- vices to a jointly controlled entity, The Australian Wine Industry Technical Leases as lessee Conference Incorporated. The jointly controlled entity provided services Non-cancellable operating lease rentals are payable as follows: encompassing conference and workshop activities to the Company, and the 2013 2012 Company provided administrative services to the jointly controlled entity. Within one year 20,532 20,532 Other related parties: One year or later and no later than five years 18,680 39,212 The Australian Wine Industry Technical Conference Incorporated Later than five years – – 39,212 59,744 Transactions with related parties

Transactions value for Balance outstanding The Company entered into no new leases during the year. the year ended 30 June as at 30 June 2013 2012 2013 2012 During the year ended 30 June 2013 an amount of $20,532 was recognised as Services received from an expense in respect of operating leases (2012: $8,716). related parties 10,517 10,719 835 – Services provided to related parties 178,703 119,984 42,679 53,930 14. Capital commitments

2013 2012 Plant and equipment 16. Contingencies Contracted but not provided for and payable Within one year 69,934 179,861 In the opinion of the Directors, there were no material or significant contin- gent liabilities at 30 June 2013 (2012: none). One year or later and no later than five years – – Later than five years – – 69,934 179,861 17. Subsequent events

In August 2013 the Company entered into an ‘Agreement for industry capa- bility building activities and research and development program’ with the 15. Related parties GWRDC, which will provide a material level of funding to the Company until 30 June 2017 in the first instance. There has not arisen in the interval between Key management personnel compensation the end of the financial year and the date of this report any other item, trans- Key management personnel comprises the directors of the company and action or event of a material and unusual nature likely to significantly affect other persons having authority and responsibility for planning, directing the operations of the Company, the results of those operations, or the state and controlling the activities of the Company. Key management personnel of affairs of the Company, in subsequent financial years. compensation comprised:

2013 2012 18. Limited liability Total remuneration 1,480,172 1,862,578 In accordance with the Company’s constitution, each member (both during the time he or she is a member and within one year afterwards) is liable to Key management personnel and director transactions contribute $2 in the event that the Company is wound up. The total amount A number of key management personnel, or their related parties, hold members would contribute is $20 (2012: $26). positions in other entities that result in them having control or significant influence over the financial or operating policies of these entities.

A number of these entities transacted with the Company in the reporting period. The terms and conditions of the transactions with key management per- sonnel and their related parties were no more favourable than those available, or which might reasonably be expected to be available, on similar transactions to non-key management personnel related entities on an arm’s length basis.

Related parties arising through relationships with key management personnel: Angove’s Pty Ltd Arrivo Wine Bathe Wines Pty Ltd Dawson and James Peter Dawson Consulting Vitibit Pty Ltd

60 AWRI Annual Report 2013 Directors’ declaration Independent auditor’s report to the members of the Australian Wine Research Institute Limited In the opinion of the directors of the Australian Wine Research Institute Limited (the Company): We have audited the accompanying financial report of the Australian Wine Research Institute Limited, which comprises the statement of financial (a) the accompanying financial statement and notes that are contained on position as at 30 June 2013, the statement of profit or loss and other compre- pages 55 to 60 are in accordance with the Corporations Act 2001, including: hensive income, statement of changes in equity and statement of cash flows for the year then ended, notes comprising a summary of significant account- (i) giving a true and fair view of the Company’s financial position as at ing policies and other explanatory information, and the directors’ declaration. 30 June 2013 and of its performance for the financial year ended on that date; and Directors’ Responsibility for the Financial Report The directors of the company are responsible for the preparation of the (ii) complying with Australian Accounting Standards – Reduced financial report that gives a true and fair view in accordance with Australian Disclosure Requirements and the Corporations Regulations 2001; and Accounting Standards – Reduced Disclosure Requirements and the Corporations Act 2001 and for such internal control as the directors determine is (b) there are reasonable grounds to believe that the Company will be able necessary to enable the preparation of the financial report that gives a true and to pay its debts as and when they become due and payable. fair view and is free from material misstatement, whether due to fraud or error.

Signed in accordance with a resolution of the directors of the Australian Auditor’s Responsibility Wine Research Institute Limited. Our responsibility is to express an opinion on the financial report based on our audit. We conducted our audit in accordance with Australian Auditing Standards. Those standards require that we comply with relevant ethical requirements relat- ing to audit engagements and plan and perform the audit to obtain reasonable assurance about whether the financial report is free from material misstatement. Peter J. Dawson Chair An audit involves performing procedures to obtain audit evidence about the amounts and disclosures in the financial report. The procedures selected depend on the auditor’s judgement, including the assessment of the risks of material misstatement of the financial report, whether due to fraud or error. In making those risk assessments, the auditor considers internal con- Daniel L. Johnson trol relevant to the company’s preparation of the financial report that gives Managing Director a true and fair view in order to design audit procedures that are appropriate in the circumstances, but not for the purpose of expressing an opinion on Dated at Urrbrae on this the 17th day of September 2013. the effectiveness of the company’s internal control. An audit also includes evaluating the appropriateness of accounting policies used and the rea- sonableness of accounting estimates made by the directors, as well as evaluating the overall presentation of the financial report.

We believe that the audit evidence we have obtained is sufficient and appropriate to provide a basis for our audit opinion.

Independence In conducting our audit, we have complied with the independence require- ments of the Corporations Act 2001.

Opinion In our opinion the financial report of the Australian Wine Research Institute Limited is in accordance with the Corporations Act 2001, including:

(a) giving a true and fair view of the company’s financial position as at 30 June 2013 and of its performance for the year ended on that date; and

(b) complying with Australian Accounting Standards – Reduced Disclosure Requirements and the Corporations Regulations 2001.

BDO Audit Partnership (SA)

Ian Painter Partner Adelaide, 17 September 2013 AWRI Annual Report 2013 61 Memorial funds

Consisting of (and collectively the “Trusts”): The John Fornachon Memorial Library Endowment Fund Notes to the financial statements The Thomas Walter Hardy Memorial Trust Fund The H. R. Haselgrove Memorial Trust Fund 1. Nature and purpose of the Trusts The Stephen Hickinbotham Memorial Research Trust (a) The John Fornachon Memorial Library Endowment Fund was established on 30 September 1970, to provide for the establishment and maintenance of the Fornachon Memorial Library, for the promotion of study and general knowl- edge of the wine industry. The Fund was established by way of public appeal Statement by directors of the on a memorial to the late John Charles Macleod Fornachon, the Director of trustee company Research of The Australian Wine Research Institute Limited from 1955 to 1968. (b) The Thomas Walter Hardy Memorial Trust Fund was established on 29 June 1993 to assist in the communication of information within the wine The Australian Wine Research Institute Limited (the “Trustee”) acts as unre- industry and associated activities, allied to the wine industry on behalf of the warded trustee for the above listed Trusts. As detailed in note 2 to these Trust. The Trust was established in memory of the late Thomas Walter Hardy. financial statements, the Trusts are not reporting entities because, in the Trustee’s opinion, it is unlikely that users exist who are unable to command (c) The H.R. Haselgrove Memorial Trust Fund was established on 12 the preparation of reports tailored so as to satisfy, specifically, all of their December 1979 to provide for the promotion and encouragement of wine information needs. This is a special purpose financial report that has been research by, or under the direction of, The Australian Wine Research Institute prepared to meet the reporting obligations of the Trustee. Limited as a memorial to the late Harry Ronald Haselgrove.

In the opinion of the directors of The Australian Wine Research Institute (d) The Stephen Hickinbotham Memorial Research Trust was established on 7 Limited (the Trustee): October 1986 to provide financial assistance and support in the pursuit of scientific research and associated activities, allied to the wine industry. The Trust was estab- (a) (i) the Statements of profit or loss and other comprehensive income lished in memory of the late Stephen John Hickinbotham. The Australian Wine give a true and fair view of each Trust’s surplus for the year ended 30 Research Institute Limited assumed responsibility for the Trust on 25 May 1992. June 2013; and

(ii) the Statements of financial position give a true and fair view of each 2. Statement of accounting policies Trust’s state of affairs as at 30 June 2013. In the opinion of the Trustee, the Trusts are of a type identified in Statement (b) at the date of this statement, there are reasonable grounds to believe of Accounting Concepts 1 as non-reporting entities. Accordingly, the finan- that the Trusts will be able to pay their debts as and when they fall due. cial statements constitute ‘special purpose financial reports’ which have been prepared solely to meet the reporting obligations of the Trustee, and This statement is made in accordance with a resolution of the directors of the limited information needs of the Trusts’ members. the trustee company and is signed for and on behalf of the directors by: The financial statements have been prepared in accordance with account- ing standards, except as stated below, and other mandatory professional reporting requirements.

Peter J. Dawson The following accounting standards have not been adopted because, in the Chair opinion of the Trustee, the cost of compliance outweighs the benefit of the resultant information: Dated at Urrbrae on this the 17th day of September 2013. • AASB 7 Financial Instruments: Disclosures • AASB 107 Statement of Cash Flows • AASB 124 Related Party Disclosures • AASB 132 Financial Instruments: Presentation

The financial statements have been prepared on an accrual basis.

Accounting policies have been consistently applied, with the only significant policy being in relation to investments.

Investments comprise money on deposit, and are recorded at their nominal value. Interest is brought to account as earned, with accrued interest at bal- ance date being included in the Statement of financial position as receivables. 62 AWRI Annual Report 2013 STATEMENTS OF PROFIT OR LOSS AND The John Fornachon The Thomas Walter The H.R. Haselgrove The Stephen OTHER COMPREHENSIVE INCOME Memorial Library Hardy Memorial Memorial Trust Fund Hickinbotham Endowment Fund Trust Fund Memorial Research Trust

For the year ended 30 June 2013 2013 2012 2013 2012 2013 2012 2013 2012

Income Interest 3,863 4,920 3,189 4,054 2,515 3,218 3,425 4,364 Donations and other income – 347 – – – – – – Total income 3,863 5,267 3,189 4,054 2,515 3,218 3,425 4,364

Expenses Advertising – – – – – – – – Audit fees – 550 – 550 – 550 – 550 Bank charges – – – – – – – – Technical Review contributions – – – – – – – – Sponsorship – – – – – – – – Total expenses – 550 – 550 – 550 – 550

Profit / (loss) from ordinary activities 3,863 4,717 3,189 3,504 2,515 2,668 3,425 3,814 Other comprehensive income – – – – – – – – Total comprehensive income for the period 3,863 4,717 3,189 3,504 2,515 2,668 3,425 3,814

STATEMENTS OF FINANCIAL POSITION

As at 30 June 2013 2013 2012 2013 2012 2013 2012 2013 2012 Assets Cash at bank – – – – – – – – Investments 124,143 121,298 102,416 100,259 80,686 79,216 110,036 107,637 Receivables 281 363 232 300 182 237 248 322 Total current assets 124,424 121,661 102,648 100,559 80,868 79,453 110,284 107,959

Investments – – – – – – – – Total non-current assets – – – – – – – –

Total assets 124,424 121,661 102,648 100,559 80,868 79,453 110,284 107,959

Liabilities Sundry creditors – 1,100 – 1,100 – 1,100 – 1,100 Total current liabilities – 1,100 – 1,100 – 1,100 – 1,100

Net assets 124,424 120,561 102,648 99,459 80,868 78,353 110,284 106,859

Trust funds Settled sum 12,785 12,785 50 50 20,000 20,000 50 50 Founders donation – – 25,000 25,000 – – – – 12,785 12,785 25,050 25,050 20,000 20,000 50 50 Accumulated surplus Opening balance 107,776 103,059 74,409 70,905 58,353 55,685 106,809 102,995 Surplus for the year 3,863 4,717 3,189 3,504 2,515 2,668 3,425 3,814 Closing balance 111,639 107,776 77,598 74,409 60,868 58,353 110,234 106,809

Total trust funds 124,424 120,561 102,648 99,459 80,868 78,353 110,284 106,859

AWRI Annual Report 2013 63 Appendix 1 – External presentations and talks

Staff Title of talk Presented to and where Date

M. Marangon How to prevent protein instability of white wines Webinar to Italian oenologists organised by Vinidea 3 Jul 12 I.L. Francis Cloves, kerosene and capsicum: the chemistry of wine aroma Royal Australian Chemical Institute ChemEd 12 National Chemical Education Conference, I.L. Francis, P.W. Godden, Understanding wine style with spectroscopy Immanuel College, Adelaide, SA E.M.C. Robinson A.R. Borneman, Characterisation of intra-specific genomic diversity in The Australian Society of Microbiology E.J. Bartowsky, industrial microorganisms by whole-genome sequencing Conference, Brisbane, Qld J.P. Affourtit1, I.S. Pretorius3, M. Egholm1, P.J. Chambers I.L. Francis Cloves, kerosene and capsicum: the chemistry of wine aroma University of South Australia, UniSA College 4 Jul 12 Science Teachers program, AWRI, Urrbrae, SA G.D. Cowey Sensory evaluation. Wine aromas, flavours, faults and Premium Wine Brands, Barossa Valley, SA 7 Jul 12 taints and Australian wine show judging C.S. Stockley Wine’s role in society

I.L. Francis Aroma chemistry and sensory research Charles Sturt University/School of Engineering 11 Jul 12 at Changins Switzerland, AWRI, Urrbrae, SA J.M. McRae, A. Schulkin, Impact of wine tannin structure on astringency perception 26th International Conference on Polyphenols, 24 Jul 12 S. Kassara, H.E. Holt, Florence, Italy I.L. Francis, W.P. Pearson, P.A. Smith M. Krstic Manipulating quality in the vineyard University of Melbourne, Advanced Viticulture Techniques Masters Course, Melbourne, Vic P.R . Dr y Vineyard characteristics used in assessment schemes: ASVO Seminar – Objective Measures of Grape 25 Jul 12 theory and practice and Wine Quality, Mildura, Vic R.G. Dambergs Validation of an industry vineyard assessment system J.M. McRae Impact of wine tannin structure on astringency perception 26th International Conference on Polyphenols, Florence, Italy M.L. Longbottom Objective measures of quality survey summary WGGA Board, National Wine Centre, Adelaide, SA 1 Aug 12 M. Essling Phosphorous acid residues – research findings N. Scrimgeour New industry tools – The Grape Portal Interwinery Analysis Group Seminar, Adelaide, SA 3 Aug 12 E. Wilkes Wine additives, do you know what you are adding? P.R . Dr y Alternative varieties University of Adelaide, Adelaide, SA 7 Aug 12 G.D. Cowey Heat stability AWRI roadshow workshops (A guide to trouble-free packaging), Orange, NSW M.G. Holdstock Cold stability A.D. Coulter Sulfide treatment and wine fining practical

G.D. Cowey Packaging preparation

A.D. Coulter Controlling microbiological activity

M.G. Holdstock Line sanitation and filtration

G.D. Cowey Packaging operation

Real A.D. Coulter Closure choice and post-bottling storage

M.G. Holdstock Post-bottling transport

G.D. Cowey Heat stability AWRI roadshow workshops (A guide to 9 Aug 12 trouble-free packaging), Canberra, ACT M.G. Holdstock Cold stability

64 AWRI Annual Report 2013 Staff Title of talk Presented to and where Date

A.D. Coulter Sulfide treatment and wine fining practical AWRI roadshow workshops (A guide to 9 Aug 12 trouble-free packaging), Canberra, ACT G.D. Cowey Packaging preparation A.D. Coulter Controlling microbiological activity M.G. Holdstock Line sanitation and filtration G.D. Cowey Packaging operation Real wine tasting A.D. Coulter Closure choice and post-bottling storage M.G. Holdstock Post-bottling transport

D.L. Johnson The AWRI 2011/12 annual report presentation Industry Association 13 Aug 12 AGM – Sydney, NSW P.R . Dr y Vineyard characteristics used in assessment schemes: AWRI Webinar 14 Aug 12 theory and practice C.M. Mayr, M. Parker, Glycoconjugates of volatile phenols: their contribution to 244th American Chemical Society National 20 Aug 12 P.O. Williamson, smoke off-flavours in wines and interaction with human saliva Meeting, Philadelphia, Pennsylvania, USA I.L. Francis, M.J. Herderich P.O. Williamson, The role of extrinsic cues, sensory attributes and Ehrenberg-Bass Marketing Institute, University S. Mueller Loose6, information on wine preferences of Chinese consumers of South Australia, City West Campus, S. Bogomolova7, Adelaide, SA I.L. Francis W.K. Roget Effective oxygen management at bottling AWRI Webinar 21 Aug 12 M. Marangon, Study of the heat induced aggregation behaviour of wine 244th American Chemical Society National 23 Aug 12 D. Gazzola2, S.C. Van macromolecules by means of scanning ion occlusion Meeting, Philadelphia, Pennsylvania, USA Sluyter3, A. Curioni2, sensing and dynamic light scattering techniques E.J. Waters4, A. Vernhet5, P.A. Smith K.K. Forsyth Green ideas that balance the carbon ledger Romeo Bragato Conference, Marlborough, New Zealand Come in from the cold – improving winery refrigeration efficiency P.R. Dry Why do bunches get hot – and what does this mean for AWRI roadshow seminar, Toowoomba, Qld wine quality? Vine balance ‐ how does it affect yield and quality? C.A. Simos Why is managing dissolved oxygen at bottling so important? Features of the AWRI website K.A. Bindon Viticultural management of grape and wine phenolics Grape ripeness and wine composition (Cabernet Sauvignon) Tannin from grape to wine: new insights on a complex system P. A . Henschke Wild ferments – what are the alternatives?

Managing H2S during fermentation – latest research J.R. Bellon Winemaking with non-conventional yeast AWRI Webinar 28 Aug 12

M. Krstic The AWRI 2011/12 annual report presentation Wine Victoria Board and Wine Victoria Regional 29 Aug 12 Council, Melbourne, Vic C.A. Simos The Advanced Wine Assessment Course – So do women The Len Evans Tutorial – Wine Shows in 1 Sep 12 make better tasters than men? the 21st Century M. Marangon, P.A. Smith Carrageenan: what have we learned about its use to heat Wolf Blass meeting with CPKelco and Treasury 3 Sep 12 stabilise white wines? Wine Estates on carrageenan project. Nurioopta, SA M. Essling How can irrigation management strategies be used to AWRI Webinar 4 Sep 12 manipulate wine quality? Why do we need new clones? AWRI roadshow seminar, Mt Barker, WA 11 Sep 12 Great wine from grafted vines

AWRI Annual Report 2013 65 Staff Title of talk Presented to and where Date

P. A . Henschke Wild ferments – what are the alternatives? AWRI roadshow seminar, Mt Barker, WA 11 Sep 12 E. Wilkes Are you selecting the best packaging for your wines? Energy for the future: moving towards on-site renewable biomass and solar technology P. A . Henschke Causes and management of slow and stuck fermentations C.A. Simos Why is managing dissolved oxygen at bottling so important? Features of the AWRI website M. Marangon Protein haze in white wines: new solutions to an old problem AWRI Webinar M. Essling Terroir – separating fact from fiction AWRI roadshow seminar, Pemberton, WA 12 Sep 12 Why do we need new clones?

E. Wilkes How to significantly reduce your carbon footprint without spending any money Are you selecting the best packaging for your wines? P. A . Henschke Did you know that DAP can strongly affect the flavour profile and style of wine? Wild ferments – what are the alternatives? C.A. Simos Are my grapes smoke tainted? What are my options? Features of the AWRI website V.T. O’Brien National Livestock Methane Program – AWRI The National Livestock Methane Program Research Planning Committee G.D. Cowey Heat stability AWRI roadshow workshops (A guide to 13 Sep 12 trouble-free packaging), Adelaide Hills and M.G. Holdstock Cold stability Langhorne Creek, SA A.D. Coulter Sulfide treatment and wine fining practical G.D. Cowey Packaging preparation A.D. Coulter Controlling microbiological activity M.G. Holdstock Line sanitation and filtration G.D. Cowey Packaging operation Real wine tasting A.D. Coulter Closure choice and post-bottling storage M.G. Holdstock Post-bottling transport C.A. Simos Features of the AWRI website AWRI roadshow seminar, Margaret River, WA Why is managing dissolved oxygen at bottling so important? M. Essling Terroir – separating fact from fiction P. A . Henschke Wild ferments – what are the alternatives? Practical strategies for reducing alcohol levels in wine E. Wilkes Winery cost reduction strategies AWRI roadshow seminar, Margaret River, WA Copper in winemaking: the good and the bad P. A . Henschke Did you know that DAP can strongly affect the flavour profiles and style of wine? M. Krstic Overview of AWRI capabilities and services in Victoria Bendigo Regional Winemakers – Annual General Meeting, Bendigo, Vic M. Essling Terroir ‐ separating fact from fiction AWRI roadshow seminar, Swan Valley, WA 14 Sep 12 C.A. Simos Why is managing dissolved oxygen at bottling so important? Features of the AWRI website M. Essling Why do we need new clones? E. Wilkes Copper in winemaking: the good and the bad

66 AWRI Annual Report 2013 Staff Title of talk Presented to and where Date

P. A . Henschke Did you know that DAP can strongly affect the flavour AWRI roadshow seminar, Swan Valley, WA 14 Sep 12 profile of wine? Causes and management of slow and stuck fermentations E. Wilkes Winery cost reduction strategies M. Krstic Overview of the AWRI capabilities and services Business matching meetings, Victorian Govern­ 17 Sep 12 ment Super Trade Mission, Tianjin, China Business matching meetings, Victorian Govern­ 18 Sep 12 ment Super Trade Mission, Nanjing, China Business matching meetings, Victorian Govern­ 19 Sep 12 ment Super Trade Mission, Shanghai, China Business matching meetings, Victorian Govern­ 20 Sep 12 ment Super Trade Mission, Chengdu, China C.D. Curtin Practical management of ‘Brett’ in the winery AWRI Webinar

M. Krstic Overview of the AWRI capabilities and services Business matching meetings, Victorian Govern­ 21 Sep 12 ment Super Trade Mission, Shenzhen, China Y. Hayasaka Australian wine industry and the AWRI research activities National Research Institute of Brewing, 24 Sep 12 Hiroshima, Japan C.S. Stockley Alcohol, wine and health research at the AWRI ICAP Scientific Summit on Alcohol Research, Brussels, Belgium D.L. Johnson The AWRI annual report 2011/12 presentation Wines of Western Australia AGM, Houghton 28 Sep 12 Winery, WA C.A. Simos Flavours, faults and taints tasting WA Cabernet Workshop, Margaret River, WA 30 Sep 12

G.D. Cowey Heat stability AWRI roadshow workshops (A guide to 4 Oct 12 trouble-free packaging), Campbell Town, TAS M.G. Holdstock Cold stability A.D. Coulter Sulfide treatment and wine fining practical

G.D. Cowey Packaging preparation A.D. Coulter Controlling microbiological activity

M.G. Holdstock Line sanitation and filtration

G.D. Cowey Packaging operation

Real wine tasting A.D. Coulter Closure choice and post-bottling storage M.G. Holdstock Post-bottling transport

M. Marangon Carrageenan: what have we learned about its use to heat Webinar to CPKelco stabilise white wine? E. Wilkes Cold stability, how to manage and measure it AWRI Webinar

R.G. Dambergs Manipulating Pinot Noir quality through novel Pinot Noir Masterclass, Campbell Town, Tas 8 Oct 12 winemaking techniques Managing Pinot Noir quality in the vineyard: crop load and Pinot Noir Masterclass, Yarra Valley, Vic 10 Oct 12 canopy management Pruning and canopy management for sparkling grape production Manipulating Pinot Noir quality through novel winemaking techniques Utilising the tannin compartments of Pinot Noir grapes via differing winemaking practices Managing Pinot Noir quality in the vineyard: crop load and Pinot Noir Masterclass, Mornington Penisula, Vic 11 Oct 12 canopy management Pruning and canopy management for sparkling grape production Manipulating Pinot Noir quality through novel winemaking techniques

AWRI Annual Report 2013 67 Staff Title of talk Presented to and where Date

R.G. Dambergs Utilising the tannin compartments of Pinot Noir grapes via Pinot Noir Masterclass, Mornington Penisula, Vic 11 Oct 12 differing winemaking practices R. Gawel Putting the texture back into white wine – the role of AWRI Webinar 16 Oct 12 white wine phenolics D.L. Capone, M.A. Sefton8, The origin of eucalyptol in wine (1-8 cineole) Australian Cabernet Symposium, Coonawarra 18 Oct 12 D.W. Jeffery8, I.L. Francis Vignerons Association, Penola, SA C.S. Stockley The highs and lows of making low alcohol wine Alcohol in Moderation’s 21st Birthday Forum, London, UK G.D. Cowey Sensory evaluation. Wine aromas, flavours, faults and Premium Wine Brands, Barossa Valley, SA taints and Australian Wine Show Judging S. Connew Background to the request for operational funding for the Hunter Valley Wine Industry Association Executive Hunter Node Committee meeting, Hunter Valley, NSW E.M.C. Robinson Which new AWRI technologies can add value New England Regional Wine Show, 19 Oct 12 to your business? Glen Innes, NSW R.G. Dambergs Analysis and benchmarking of wine tannin with the AWRI Hunter Valley Wine Industry Association, 20 Oct 12 tannin portal Hunter Valley Gardens, NSW P. A . Smith Crafting diverse wine styles through an understanding of AWRI Webinar 23 Oct 12 how grape composition affects wine composition P.R. Dry Terroir – separating fact from fiction AWRI roadshow seminar, Mornington 30 Oct 12 Peninsula, Vic Does soil and vine nutrient status affect wine quality? P. A . Smith Measuring phenolics to add value to your business A.D. Coulter Why is managing dissolved oxygen at bottling so important? P. A . Smith Wine development in bottle – the role of oxygen P. A . Henschke Did you know that DAP can strongly affect the flavour profile and style of wine? Wild ferments – what are the alternatives? P. A . Smith Putting the texture back into white wine – the role of white wine phenolics A.D. Coulter Features of the AWRI website

P.W. Godden The Pinot G Style Spectrum: a novel tool to communicate AWRI Webinar wine style to consumers P.R. Dry Terroir – separating fact from fiction AWRI roadshow seminar, Gippsland, Vic 31 Oct 12 How can cultural practices be used to improve fruit set? P. A . Smith Measuring phenolics to add value to your business P. A . Henschke Wild ferments – what are the alternatives? A.D. Coulter What options do you have in cold stabilising your wines? P. A . Henschke Winemaking with non-conventional yeast I.L. Francis Pepper and spice in Shiraz: what influences rotundone levels in wines? What are desirable levels of tropical fruit, cat pee and green flavours in Sauvignon Blanc? A.D. Coulter Features of the AWRI website P.R. Dry Terroir – separating fact from fiction AWRI roadshow seminar, Yarra Valley, Vic 1 Nov 12 Does soil and vine nutrient status affect wine quality? Why do bunches get hot – and what does this mean for wine quality? P. A . Smith Viticultural management of grape and wine phenolics A.D. Coulter What options do you have in cold stabilising your wines? K.K. Forsyth Becoming carbon neutral/ How to significantly reduce your carbon footprint without spending any money P. A . Henschke Winemaking with non-conventional yeast and hybrid yeast

68 AWRI Annual Report 2013 Staff Title of talk Presented to and where Date

P. A . Smith Grape ripeness and wine composition (Cabernet Sauvignon) AWRI roadshow seminar, Yarra Valley, Vic 1 Nov 12 A.D. Coulter Features of the AWRI website D.L. Johnson The AWRI 2011/12 annual report presentation Wine Tasmania AGM, Hobart, Tas

Panel Discussion: Functional Foods & Nutraceuticals: Good AusFoodtech 12 Symposium, Melbourne, Vic 2 Nov 12 For Your Health or Fad? C.A. Varela Systems Biology: a new approach to industrial yeast Systems Bioinformatics Department at the Free strain development University of Amsterdam, The Netherlands M.J. Herderich Wine and food safety risks APEC Wine Regulators Forum, Auckland, 5 Nov 12 New Zealand

C.S. Stockley Making better wine for health AWRI Webinar 6 Nov 12

D.L. Johnson The AWRI 2011/12 annual report presentation WGGA Executive Committee, Adelaide, SA 7 Nov 12

C.S. Stockley Wine – its bioactive compounds and health Food for a Healthy Planet 2, University of 8 Nov 12 Melbourne, Melbourne, Vic C.D. Curtin Practical management of ‘Brett’ in the winery – now & Treasury Wine Estates, Magill Estate, Adelaide, SA into the future C.S. Stockley Making better wine for health AWRI Webinar 9 Nov 12

P.R. Dry The potential of Iberian varieties Australian Alternative Varieties Wine Show, Mildura, Vic C.A. Simos Research, development and extension resources Spring Vine Health Field Day, 10 Nov 12 available nationally Murrumbateman, NSW

J.R. Bellon, P.J. Chambers, Hybrid wine yeast and flavour diversity Department of Genetics, Stanford University, 11 Nov 12 C.D. Curtin CA, USA H.E. Holt Describing wine aromas and flavours AWRI Advanced Wine Assessment Course, 13 Nov 12 Adelaide, SA S.A. Schmidt Winemaking at low pH: avoiding stuck fermentations in AWRI Webinar whites and sparkling wines P.R. Dry Can the production of low alcohol wines start in the Crush Symposium 12, Urrbrae, Adelaide, SA 15 Nov 12 vineyard? H.E. Holt, I.L. Francis, Sensory properties of Chardonnay and Shiraz wines made W. Pearson, D. Blackmore9, from rootstocks differing in capacity for chloride and P.R. Clingeleffer9, sodium exclusion R.R. Walker9 C.A.Varela, D.R. Kutyna, Strategies for reducing alcohol levels in wine A.D. Coulter, K.A. Bindon, R. Gawel, C.S. Stockley, R.A. Muhlack, P.R. Dry, I.L. Francis, M.J. Herderich, I.S. Pretorius3, P.A. Henschke, S.A. Schmidt, A.R. Borneman, P.J. Chambers C.D. Curtin, A.G. Cordente, Yeast – little things that have a big impact on wine flavour R. Kievit, S. Holt10, D. Capone, C. Black, K. Pardon, E. King, G. Winter11, E. Bizaj12, J. Hixson8, G. Langhans8, I.L. Francis, P.A. Henschke, I.S. Pretorius3, P.J. Chambers A.G. Cordente Novel wine yeast with mutations in YAP1 that produce less 16 Nov 12 acetate during fermentation P. Costello, E.J. Bartowsky Shaping wine flavour through malolactic fermentation

AWRI Annual Report 2013 69 Staff Title of talk Presented to and where Date

M. Marangon, P.A. Smith Promising alternatives to bentonite for the protein Crush Symposium 12, Urrbrae, Adelaide, SA 16 Nov 12 stabilisation of white wines M.P. Day, M.Z. Viviers, Effects of early oxygen exposure during red winemaking S. Kassara, P.A. Smith M.J. Herderich Summary of ongoing research work on rotundone, a IFV, Toulouse, France 20 Nov 12 sesquiterpene responsible for peppery aromas in wines C.D. Curtin Flavour active yeasts Anchor/Oenobrands Technical Day, 21 Nov 12 Stellenbosch, South Africa M. Marangon Effective bentonite use and proctase performance review ASVO Seminar – Efficiency and Sustainability in the Winery, Adelaide, SA E. Wilkes An update on Carboxymethyl Cellulose (CMC) performance

S. Nordestgaard, Wine transfers: challenges in reducing numbers and cost T.J. Abbott, D. Rhys13 S. Connew Chair: ‘Challenging Winemaking Norms’ session 22 Nov 12

R.A. Muhlack Automated fermentation management

M.J. Herderich Summary of ongoing research work on rotundone, a University Zaragoza, Spain sesquiterpene responsible for peppery aromas in wines P.R. Dry Wine typicity – does the answer lie in the soil? Wine Tasmania 12 Field Day, Richmond, Tas 23 Nov 12 A.D. Coulter Taints and their origins, a taint threshold tasting and Australian Vintage, Buronga Hill, NSW 29 Nov 12 taint prevention W.M. Hines Introduction to Proteomics BioinfoSummer, University of Adelaide, SA 3 Dec 12 N.S. Watson-Haigh Introduction to Next Generation sequencing 4 Dec 12 Hands on Next Generation sequencing W.M. Hines Hands on informatics for proteomics 5 Dec 12 N.S. Watson-Haigh Hands on cellular simulation 6 Dec 12 W.M. Hines Hands on programming workshop 7 Dec 12

S. Connew The planned vintage projects for the AWRI Hunter Node Hunter Valley Wine Industry Association AGM, Hunter Valley, NSW R.A. Muhlack Automated fermentation management Hunter Valley Wine Industry Association, 10 Dec 12 Hunter Valley, NSW Juice analysis and grape maturity testing using ATR spectral technology R.G. Dambergs Taming terroir: manipulating red wine phenolic profiles with the maceration process J.R. Bellon Hybrid yeast and flavour diversity Stanford University Genetics Department, 11 Dec 12 California, USA R.A. Muhlack Automated fermentation management National Wine and Grape Industry Centre, 14 Dec 12 Wagga Wagga, NSW Juice analysis and grape maturity testing using ATR spectral technology Proctase – an alternative to bentonite treatment

S. Connew Planned activities for the Hunter Node in 13

K.A. Bindon Overview of tannin research in Australia and internationally AWRI Tannin and Brett Workshop, Mudgee 22 Jan 13 Wine Grape Growers Association Inc. Tannin structure and related sensory effects (MWGGAI) Green tannins. What are they? AREC Pavilion, Mudgee, NSW Tannin tasting G.D. Cowey Brett perception – results of the AWRI threshold and descriptive studies D.L. Johnson Introduction to the Wine Innovation Cluster Supreme and Federal Judges Conference, Urrbrae, Adelaide, SA C.S. Stockley Ten key facts you need to know about wine and health P.J. Chambers Genetically modified organisms

70 AWRI Annual Report 2013 Staff Title of talk Presented to and where Date

K.A. Bindon Overview of tannin research in Australia and internationally AWRI Tannin and Brett Workshop, Canberra 24 Jan 13 Tannin structure and related sensory effects District Vignerons’ Association Inc., Lark Hill Winery, Bungendore, NSW Green tannins . What are they? Tannin tasting

G.D. Cowey Brett perception – results of the AWRI threshold and descriptive studies G.D. Cowey Brett monitoring, management and control N. Scrimgeour The Tannin Portal AWRI Tannin Workshop, Limestone Coast 12 Feb 13 Grape and Wine Council Inc. K.A. Bindon Viticultural influences on tannins and colour P. A . Smith Tasting. Wynns Trial. Clonal and vintage effects, grape and Robe Bowls Club, Robe, SA wine relationships J.M. McRae Tannin structure. Big + little tannins; effects on astringency, hotness P. A . Smith Yeast effects on colour and tannin P.A. Smith, S. Bell14, Tasting. Comparison of warm versus cool vintages P. Bissell15 K.A. Bindon Green tannins. What are they? P. A . Smith Summary of tannin research in Australia and internationally M. Krstic, A.D. Coulter Q&A session on smoke taint and its management in the Pooley Wines, Richmond, Tas 18 Feb 13 vineyard and winery L.J. Halse Supporting human capital through wellbeing investments Annual HR Metrics Conference, Brisbane, Qld M.G. Holdstock The avoidance of taints and contaminations The Institute of Masters of Wine, European 19 Feb 13 during winemaking Seminar 13, Chateau Pey La Tour, Bordeaux, France L.J. Halse Supporting human capital through wellbeing investments Annual HR Metrics Conference, Sydney, NSW M. Krstic, A.D. Coulter Q&A session on smoke taint and its management in the Joseph Chromy Wines, Relbia, Tas vineyard and winery

E.J. Bartowsky What does MLF bring to wine besides ‘deacidification’? Oregon Wine Industry Symposium, Portland, 20 Feb 13 MLF, bacteria and sensory Oregon, USA M.G. Holdstock The avoidance of taints and contaminations WSET Tasting, Bermondsey Street, 21 Feb 13 during winemaking London, England L.J. Halse Supporting human capital through wellbeing investments Annual HR Metrics Conference, Adelaide, SA E.J. Bartowsky Summary of bacterial and malolactic research Willamette Valley Winemakers Technical 22 Feb 13 Meeting, Dundee, Oregon, USA L.J. Halse Supporting human capital through wellbeing investments Annual HR Metrics Conference, Perth, WA C.S. Stockley The Australian Wine Research Institute OIV Master of Science in Wine Management 28 Feb 13 P.W. Godden The impact of closure choice and oxygen on wine Seminar, AWRI, Urrbrae, SA

Development post-bottling: sulfide development, SO2 concentration and shelf life C.D. Curtin Brettanomyces research at the AWRI A.D. Coulter Smoke taint research at the AWRI I.L. Francis Flavour chemistry research C.S. Stockley Resveratrol’s decision tree OIV Food Safety Expert Group, Paris, France 7 Mar 13 M.J. Herderich Managing smoke taint in vineyards and wineries Are we there yet – understanding and managing grape ISVV Bordeaux, France 8 Mar 13 and wine quality C.A. Simos An overview of The Australian Wine Research Institute A+ Australian Wine WSET Group visit, AWRI, 18 Mar 13 G.D. Cowey Simulated flavours, faults, taints and mouth-feel tasting Urrbrae, SA P.W. Godden The impact of closure choice and oxygen on wine

development post-bottling: sulfide development, SO2 concentration, and shelf life P.R . Dr y Alternative varieties tasting Wine and Spirit Education Trust, Coriole 20 Mar 13 Winery, McLaren Vale, SA

AWRI Annual Report 2013 71 Staff Title of talk Presented to and where Date

A.R. Borneman Industrial yeast comparative genomics School of Chemistry and Molecular Biosciences, 20 Mar 13 A combined systems biology and metabolic engineering University of Queensland, St. Lucia, Qld strategy to alter yeast metabolism during wine fermentation M. Krstic Connecting science and industry to address future Australian Institute of Agriculture (Tasmanian 23 Mar 13 challenges in the grape and wine industries Chapter) Annual General Meeting, Velo Wines, Legana, Tas C.A. Varela, S.A. Schmidt, Systems Biology: a new approach to industrial yeast 2nd International Conference and Exhibition on 8 Apr 13 A.R. Borneman, strain development Metabolomics and Systems Biology, Chicago, USA P.J. Chambers P.O. Williamson Sensory-consumer research at the AWRI GWRDC Consumer Insights Network meeting 10 Apr 13 M.G. Holdstock, Simulated flavours, faults, taints and mouth-feel tasting Magill Estate, Adelaide, SA 11 -12 Apr 13 F.B. Blefari M. Krstic Update on smoke taint Boynton’s Feathertop Winery, Porepunkah, Vic 15 Apr 13

D.L. Capone, Terroir or terpenoid transformation: the origin of 10th Wartburg Symposium on Flavour 17 Apr 13 M.A. Sefton8, 1,8-cineole (eucalyptol) in wine Chemistry and Biology, Eisenach, Germany D.W. Jeffery8, I.L. Francis P.J. Costello, E.J. Bartowsky, Expanding Chardonnay sensory through 61st German Winegrowers´ Congress, 24 Apr 13 C.D. Curtin, S. Krieger- malolactic fermentation Stuttgart, Germany Weber, A. Ortiz-Julien E.J. Bartowsky Influence of bacteria on wine sensory Austrian ML School, Vienna, Austria 30 Apr 13

M.L. Longbottom Climate change in viticulture Wine Australia ‘Women in Wine’ function, International Passenger Terminal, Sydney, NSW Terroir – separating fact from fiction P.O. Williamson, H.E. Holt 1. Test your nose! Wine aroma compounds 2. Faults and flavours in wine M. Marangon Managing the risk of haze formation in white wines: the Pontificia Universidad Católica de Valparaíso, Chile mechanism of haze formation Managing the risk of haze formation in white wines: recent alternatives proposed Managing the risk of haze formation in white wines: recent Universidad del Bío-Bío, Chillan, Chile 2 May 13 alternatives proposed C.D. Curtin Brettanomyces genomics and transcriptomics Department of Biotechnology, University of 3 May 13 Verona, Verona, Italy Harnessing yeast strain interactions to improve the quality Enoforum 2013, Arezzo, Italy 8 May 13 and complexity of aromatic white wine T.E. Siebert, G. Logan16, Spicing up Shiraz: viticultural and winemaking influences E & J Gallo Winery Research Facility, Modesto, USA M.R. Solomon, S.R. Barter on the peppery aroma compound, rotundone I.L. Francis, Relationship between chemical composition and Enoforum 13, Arezzo, Italy 9 May 13 P.O. Williamson preferences of Western and Asian consumers M.L. Longbottom Phos acid update New technologies in grapegrowing and 14 May 13 winemaking workshop, Limestone Coast The Dog Book app Grape and Wine Council Inc, Treasury Wine M. Parker Are my grapes smoke tainted? What are my options? Estates, Padthaway, SA Authentication P.R . Dr y Great wine from grafted vines AWRI Hunter Valley seminar, Mercure Resort C.A. Simos Winemaking management strategies for Botrytis and Hunter Valley Gardens, Pokolbin, NSW Powdery Mildew P.R . Dr y Does soil and vine nutrient status affect wine quality? S. Connew How the AWRI’s ‘D’ activities are adding value to NSW grape and wine producers E. Wilkes Copper in winemaking: the good and the bad E. Wilkes Pepper and spice in Shiraz: what influences rotundone AWRI Hunter Valley seminar, Mercure Resort levels in wines? Hunter Valley Gardens, Pokolbin, NSW P.R . Dr y Do you ignore your vineyard after harvest? I.L. Francis, Relationship between chemical composition and University of Trás-os-Montes and Alto Douro P.O. Williamson preferences of Western and Asian consumers (UTAD), Vila Real, Portugal

72 AWRI Annual Report 2013 Staff Title of talk Presented to and where Date

P.R . Dr y Hotter and drier in the vineyard AWRI roadshow workshops (Adapting to difficult 15 May 13 vintages) The Vine Inn, Barossa Valley, SA G.D. Cowey Hotter and drier – processing ripe fruit

M.L. Longbottom Salinity and sodicity in the vineyard G.D. Cowey Salty juice and wine A.D. Coulter Bushfires and smoke taint tasting P.R . Dr y Growing grapes in wet seasons M.G. Holdstock Winemaking in wet seasons Efficiencies in the winery A.D. Coulter Energy use and winery wastewater

M. Krstic Practical vineyard and winery group exercise P.R . Dr y New varieties for a changing climate tasting I.L. Francis, Relationship between chemical composition and 9th Symposium of Vitiviniculture at 16 May 13 P.O. Williamson preferences of Western and Asian consumers Alentejo, Portugal S. Connew Update of Hunter Node activities Hunter Valley Wine Industry Association 20 May 13 Winemaking Sub Committee, Brokenwood Wines, Pokolbin, NSW M. Essling Why is harvest getting earlier and what can we do about it? AWRI roadshow workshops (Adapting to 21 May 13 difficult vintages), The Artisan’s Table, Clare M.L. Longbottom Hotter and drier in the vineyard Valley, SA G.D. Cowey Hotter and drier – processing ripe fruit

M.L. Longbottom Salinity and sodicity in the vineyard G.D. Cowey Salty juice and wine

A.D. Coulter Bushfires and smoke taint tasting M. Essling Growing grapes in wet seasons M.G. Holdstock Winemaking in wet seasons Efficiencies in the winery A.D. Coulter Energy use and winery wastewater

M.L. Longbottom Practical vineyard and winery group exercise

New varieties for a changing climate tasting P.R . Dr y Vine balance – how does it affect yield and quality? AWRI Langhorne Creek & Adelaide Hills seminar, Langhorne Creek Bowling Club, M. Parker Are my grapes smoked tainted? What are my options? Langhorne Creek, SA E.J. Bartowsky Strategies for a successful MLF

R. Gawel Putting the texture back into white wine – the role of white wine phenolics P.R . Dr y It’s getting hotter – what does this mean for our vineyard management strategies? K.A. Bindon Viticultural management of grape and wine phenolics E. Wilkes Winery cost reduction strategies

P.O. Williamson Capsicum, cherry and coconut: the complexity of Loreto College Careers Carousel 22 May 13 wine flavour M. Krstic, A.D. Coulter Q&A session on smoke taint and its management in the Western Victoria Winegrowers: Gum San vineyard and winery Chinese Heritage Centre, Ararat, Vic M. Krstic, A.D. Coulter Q&A session on smoke taint and its management in the Yarra Valley Winegrowers, Yarra Glen Memorial 23 May 13 vineyard and winery Hall, Yarra Glen, Vic G.D. Cowey Sensory evaluation. Wine aromas, flavours, faults and Premium Wine Brands, Barossa Valley, SA 24 May 13 taints and Australian Wine Show Judging M.G. Holdstock, Simulated flavours, faults, taints and mouth-feel tasting Rockford Wines Cellar door and winemaking 28 May 13 F.B. Blefari team, AWRI, Urrbrae, SA

AWRI Annual Report 2013 73 Staff Title of talk Presented to and where Date

S. Connew Meeting to discuss regional research priorities for the Mudgee Wine Grape Growers Association 30 May 13 upcoming year Technical Sub Committee, Lowe Wines, Mudgee, NSW Orange Region Vignerons’ Association Technical 31 May 13 Sub Committee, Orange Campus, CSU, NSW C.A. Varela, D. Kutyna, Strategies for reducing alcohol levels in wine Winery Engineering Association Conference 5 Jun 13 A.D. Coulter, WinEng 13, McLaren Vale K.A. Bindon, R. Gawel, C.S. Stockley, R.A. Muhlack, P.R. Dry, I.L. Francis, M.J. Herderich, I.S. Pretorius3, P.A. Henschke, S.A. Schmidt, A.R. Borneman, P.J. Chambers R.G. Dambergs Small lot winemaking for cost-effective research 6 Jun 13 M. Marangon Managing the risk of protein haze formation in white wines Proctase – a viable alternative to bentonite for protein AWRI Webinar 11 Jun 13 stabilisation of white wines G.D. Cowey Heat stability AWRI roadshow workshops (A guide to 12 Jun 13 trouble-free packaging), DEPI, Irymple, Vic M.G. Holdstock Cold stability A.D. Coulter Sulfide treatment and wine fining practical G.D. Cowey Packaging preparation A.D. Coulter Controlling microbiological activity M.G. Holdstock Line sanitation and filtration G.D. Cowey Packaging operation Real wine tasting A.D. Coulter Closure choice and post-bottling storage M.G. Holdstock Post-bottling transport

P.R . Dr y Berry sensory assessment in the vineyard for fruit grading AWRI roadshow seminar, Mildura, Vic 13 Jun 13 – does it work? P. A . Smith Grape ripeness and wine composition (Cabernet Sauvignon) P.R . Dr y Why do we need new clones? P. A . Henschke Did you know that DAP can strongly affect the flavour profile and style of wine? Increasing red and white wine complexity with AWRI’s bayanus yeast P. A . Smith Copper in winemaking: the good and the bad P.R . Dr y Features of the AWRI website

I.L. Francis, T.E. Siebert, Pepper and spice in Shiraz: what influences rotundone M.R. Solomon, G. Logan16 levels in wines? M. Krstic Overview of rotundone in Shiraz Woodward Centre, University of Melbourne, Vic 18 Jun 13

C.S. Stockley Wine-related research perspective Second year Flinders University and Darwin 18 Jun 13 University medical students (Graduate Entry Medical Program), Flinders Medical Centre, Bedford Park, SA R. Gawel Crush, macerate, drain and press. The effect of juice AWRI Webinar processing on polysaccharide content and the mouth-feel of white wine M. Krstic Particle film technology – reducing heat damage to University of Melbourne, Parkville, Vic 19 Jun 13 wine grapes Science of sensory perception of wine Phillips Ormonde Fitzpatrick, Melbourne, Vic 20 Jun 13

74 AWRI Annual Report 2013 Staff Title of talk Presented to and where Date

S. Connew Update of Hunter Node activities Hunter Valley Wine Industry Association 24 Jun 13 Winemaking Sub Committee M.Z. Viviers, M.E. Smith, The effects of metals on the evolution of volatile sulfur 64th ASEV National Conference, Monterey, 24–28 Jun 13 E. Wilkes, P.A. Smith compounds during wine maturation California, USA R.A. Muhlack Fermentation control with computer simulation AWRI 2013 Webinar program 25 Jun 13 K.A. Bindon, C.A. Varela, From grape to consumer: relationships between grape 64th ASEV National Conference, Monterey, 26 Jun 13 H.E. Holt, P.O. Williamson, maturity, wine composition and wine sensory properties California, USA I.L. Francis, J. Kennedy, in Cabernet Sauvignon M.J. Herderich. K.A. Bindon Progress in understanding the relationship between fruit Tannin Symposium, 64th ASEV National 28 Jun 13 and wine tannin composition Conference, Monterey, California, USA 1454 Life Sciences, a Roche Company, Branford CT, USA, 2Department of Agronomy Food Natural Resources Animals and Environment, Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia (CIRVE), University of Padua, Italy, 3Macquarie University, 4Grape and Wine Research and Development Corporation, 5Montpellier SupAgro, Montpellier, France, 6Aarhus University, Denmark, 7University of South Australia, 8University of Adelaide, 9CSIRO, 10University of Copenhagen, Denmark, 11University of New South Wales, 12University of Ljubljana, Slovenia, 13Lewellin Engineering, 14Bellwether wines, 15Balnaves of Coonawarra , 16University of Auckland.

Workshops organised by AWRI staff

Conducted by Title of workshop Held Date

M. Krstic Rootstocks – past, present and future Dromana Estate, Mornington Peninsula, Vic 5 Jul 12 N.S. Watson-Haigh, Next Generation sequencing Monash University, Clayton, Vic 12- 13 Jul 12 C.A. Shang1, M. Haimel2, University of New South Wales, Kensington, NSW 16–17 Jul 12 M. Kostadima2, R. Loos2, M. Schneider2, N. Deshpande3, K. Duesing4, X. Li4, S. McWilliam4, P. Moolhuijzen5, J.N. De Leon Revote6, S. Tyagi7 G.D. Cowey, A.D. Coulter, AWRI roadshow workshops Orange Agricultural Institute, Training Centre, 7 Aug 12 M.G. Holdstock (A guide to trouble-free packaging) Forest Road Orange, NSW Lark Hill Winery Restaurant, 9 Aug 12 Bungendore, NSW M. Krstic Vine nutrition, soil health and vineyard management T’Gallant Winemakers, Mornington Peninsula, Vic 14 Aug 12 Winery operations workshop Western Victoria Winemakers, Ararat, Vic 29 Aug 12 Yarra Valley Winegrowers, Yarra Glen, Vic 30 Aug 12 C.A. Simos, F.B. Blefari Tannin tasting and wine faults and flavours tasting WA Cabernet Workshop, Margaret River, WA

G.D. Cowey, A.D. Coulter, AWRI roadshow workshops Langhorne Creek Football Clubrooms, 13 Sep 12 M.G. Holdstock (A guide to trouble-free packaging) Langhorne Creek, SA M. Krstic Spray application field day Balgownie Estate, Bendigo, Vic 2 Oct 12

G.D. Cowey, A.D. Coulter, AWRI roadshow workshops The Grange, Campbell Town, Tas 4 Oct 12 M.G. Holdstock (A guide to trouble-free packaging) N.S. Watson-Haigh Bioinformatics early career researcher workshop Australian Centre for Ancient DNA Studies, University of Adelaide, SA M. Krstic, R.G. Dambergs, Pinot Noir Masterclass The Grange, Campbell Town, Tas 8 Oct 12 F.B. Blefari Yering Station, Yarra Valley, Vic 10 Oct 12 Elgee Park, Mornington Peninsula, Vic 11 Oct 12

D.L. Johnson, Industry consultation on the AWRI’s draft new Premium Wine Brands, Adelaide, SA 15 Oct 12 P.W. Godden, V.T. O’Brien, RDE&C Plan M.J. Herderich, E. Wilkes D.L. Johnson, P.W. Godden, Yalumba Wine Company, Angaston, SA 16 Oct 12 V.T. O’Brien, M.J. Herderich

AWRI Annual Report 2013 75 Conducted by Title of workshop Held Date

D.L. Johnson, P.W. Godden, Industry consultation on the AWRI’s draft new Lion Nathan/St Hallett, Barossa Valley, SA 16 Oct 12 V.T. O’Brien, M.J. Herderich, RDE&C Plan C.D. Curtin D.L. Johnson, P.W. Godden, Accolade Wines, Reynella, SA 17 Oct 12 V.T. O’Brien, M.J. Herderich, Treasury Wine Estates, Magill, SA J.M. McRae, M. Krstic D.L. Johnson, P.W. Godden, Industry consultation on the AWRI’s draft new Hunter Valley, NSW 22 Oct 12 N. Scrimgeour, RDE&C Plan R.A. Muhlack, S. Connew D.L. Johnson, M. Krstic, Future Leaders Group, Melbourne, Vic 25 Oct 12 C.A. Simos D.L. Johnson, Casella Wines, Yenda, NSW 26 Oct 12 P.W. Godden, Griffith, NSW V.T. O’Brien, C.A. Simos, R.A. Muhlack McWilliam’s Wines, Hanwood, NSW De Bortoli Wines, Bilbul, NSW 27 Oct 12

D.L. Johnson, Rutherglen, Vic 29 Oct 12 P.W. Godden, C.A. Simos, Brown Brothers, Milawa, Vic M. Krstic Nagambie, Vic Rathbone Wine Group, Melbourne, Vic 30 Oct 12 Bendigo, Vic Mornington Penisula, Red Hill South, Vic 31 Oct 12 Yarra Valley, Vic P.W. Godden, C.A.Simos, Irymple, Vic 1 Nov 12 M. Krstic CCW, Berri, SA 2 Nov 12 Barmera, SA

D.L. Johnson, P.W. Godden, Queensland Wine Industry Association, AWRI, 6 Nov 12 V.T. O’Brien, C.A. Simos, Urrbrae, SA E. Wilkes, C.D. Curtin D.L. Johnson, P.W. Godden, Wine Tasmania, Campbell Town, Tas 9 Nov 12 N. Scrimgeour, R.G. Dambergs, J.M. McRae D.L. Johnson, P.W. Godden, Langhorne Creek, SA 12 Nov 12 M.J. Herderich, S. Connew, McLaren Vale, SA M.L. Longbottom P.W. Godden, V.T. O’Brien, Nuriootpa, SA 13 Nov 12 S. Connew, J.M. McRae N.S. Watson-Haigh Next Generation Sequencing EMBL-Australia, University of Queensland, Qld 13–14 Nov 12

C.A. Simos, M.G. Holdstock, Advanced Wine Assessment Course AWRI, Urrbrae, SA 13–16 Nov 12 G.D. Cowey, V.F. Phillips, F.B. Blefari D.L. Johnson, Industry consultation on the AWRI’s draft new FABAL, Adelaide, SA 14 Nov 12 P.W. Godden, V.T. O’Brien, RDE&C Plan M.L. Longbottom D.L. Johnson, Gundaroo, NSW 15 Nov 12 P.W. Godden, S. Connew, M.J. Herderich, M.L. Longbottom P.W. Godden, E. Wilkes, Clare Valley Hotel, Clare, SA 20 Nov 12 S. Connew, J.M. McRae M. Krstic Practical Precision Viticulture: extracting value Seppelts Great Western, Grampians, Vic 22 Nov 12 from variation Yering Station, Yarra Valley, Vic

G.D. Cowey The avoidance of taints and contaminations The Institute of Masters of Wines, Adelaide, SA 27 Nov 12 during winemaking

76 AWRI Annual Report 2013 Conducted by Title of workshop Held Date

N.S. Watson-Haigh Next Generation sequencing EMBL-Australia, University of Adelaide, SA 27–28 Nov 12

A.D. Coulter Taints and their origins, a taint threshold tasting and Australian Vintage, Buronga Hill, NSW 29 Nov 12 taint prevention C.A. Simos, F.B. Blefari, Sparkling Wines of the World AWRI, Urrbrae, SA 30 Nov 12 P.W. Godden, V.T. O’Brien, Industry consultation on the AWRI’s draft new Kingston Estate, Riverland, SA 3 Dec 12 M.L. Longbottom RDE&C Plan P.W. Godden, C.A. Simos, Margaret River Campus – Curtin University, 6 Dec 12 J.M. McRae Margaret River, WA Faber Vineyard, Swan Valley, WA 7 Dec 12

S. Connew Planned activities for vintage 2013 and opportunities Bimbadgen Estate, Pokolbin, NSW 10 Dec 12 for local producers D.L. Johnson, V.T. O’Brien, Industry consultation on the AWRI’s draft new Representatives of WFA, WGGA and Wine Australia, P.W. Godden, RDE&C Plan Wine Industry House, Adelaide, SA M.J. Herderich, M. Krstic M.J. Herderich, Struan House, Naracoorte, SA 11 Dec 12 M.L. Longbottom, E. Wilkes, J.M. McRae M. Krstic Vintage 2030 and beyond – producing quality wines Coolart Vineyard, Mornington Peninsula, Vic in warmer times. G.D. Cowey, K.A. Bindon AWRI Tannin and Brett workshop Mudgee Wine Grape Growers Association Inc. 22 Jan 13 (MWGGAI), AREC Pavilion, Mudgee, NSW Canberra District Vignerons’ Association Inc., Lark 24 Jan 13 Hill Winery, Bungendore, NSW G.D. Cowey, P.A. Smith, AWRI Tannin workshop Limestone Coast Grape and Wine Council Inc., Robe 12 Feb 13 K.A. Bindon, J. McRae, Bowls Club, Robe, SA N. Scrimgeour M. Krstic, M.Sosnowski8, Trunk diseases and virus workshop Healesville Memorial Hall, Healesville, Vic 23 Apr 13 W.Pitt9, F.Constable10 G.D. Cowey, A.D. Coulter, AWRI roadshow workshops The Vine Inn, Barossa Valley, SA 15 May 13 M.G. Holdstock, P.R. Dry, (Adapting to difficult vintages) The Artisan’s Table, Clare Valley, SA 21 May 13 M. Krstic, M.L. Longbottom M. Krstic, A.D. Coulter, Smoke taint update session Gum San Chinese Memorial Hall, Ararat, Vic 22 May 13 10 10 M. Downey , R. James , Yarra Glen Memorial Hall, Yarra Glen, Vic 23 May 13 G. Rose10 Oxley Shire Hall, Oxley, Vic 24 May 13 M.G. Holdstock, Barossa Wine Assessment Tasting Richmond Grove, Barossa Valley, SA 5 Jun 13 F.B. Blefari G.D. Cowey, A.D. Coulter, AWRI roadshow workshops DEPI, Irymple, Vic 12 Jun 13 M.G. Holdstock (A guide to trouble-free packaging) 1Bioplatforms Australia, 2European Bioinformatics Institute (UK), 3University of New South Wales, 4CSIRO, 5Murdoch University, 6Monash e-Research Centre, 7AGRF, 8SARDI, 9NWGIC, 10Department of Environment and Primary Industries (Victoria)

AWRI Annual Report 2013 77 Posters

Author(s) Title of poster Presented at Date

Y. Hayasaka, Development of smoke diagnostic assays: when the The 19th International Mass Spectrometry 20 Sep 12 G.A. Baldock, M. Parker, smoke clears, will it end up in the wine bottle? conference, Kyoto, Japan K.H. Pardon, C.A. Black, M.J. Herderich S.A. Schmidt, J. Li1, Understanding the genetic basis of tolerance to low COMBIO 12, Adelaide, SA 26 Sep 12

R. Kolouchova, pH and SO2 in S. cerevisiae A. Forgan, T.M.T. Tran, A.R. Borneman, P.A. Henschke, P.J. Chambers J.R. Bellon, C.M. Ford2, Novel interspecific Saccharomyces spp. wine yeast EMBL Conference Series, Experimental 17–21 Oct 12 A.R. Borneman, hybrids: improving wine quality and studying speciation Approaches to Evolution and Ecology using Yeast, P.J. Chambers Heidelberg, Germany T.E. Siebert, S.R. Barter Determination of the potent flavour compound 37th International Symposium on Capillary 12–16 May 13 rotundone in grapes and wine using MDGC-MS and Chromatography and 10th GCxGC Symposium, Palm membrane assisted solvent extraction Springs, California, USA 1China Agricultural University, Beijing, China , 2University of Adelaide

Appendix 2 – Teaching responsibilities (Lectures) of AWRI staff

No of Institution Subject number Subject name Staff member lectures

University of Adelaide 3045 WT/7048 WT Advances in Oenology 1 G.D. Cowey Biotech 7005 Bioinformatics and Systems Modelling 2 W.M. Hines 3007WT/7010WT Stabilisation and Clarification 3 M. Marangon Oenology 7003NW Vineyard and Winery Operations B 4 P.R . Dr y VITICULT 7038WT Viticulture Methods and Procedures 1 P.R . Dr y 3520WT Advances in Wine Science 3 E.J. Bartowsky 3045WT/3520WT/7048WT/7520WT Advances in Oenology 4 P. A . Henschke 3046WT/7046WT Fermentation Technology 2 P. A . Henschke 7046WT/3520WT Fermentation Technology/ Advances in Wine Science 2 I.L. Francis Oenology 3007WT/7010WT Stabilisation and Clarification III 3 A.D. Coulter VITICULT 3021WT Viticulture III/B 2 P.R . Dr y 2001WT Wine in society 1 C.S. Stockley VITICULT 3500WT Grape Industry Practice, Policy and Communication Approx 50 C.S. Stockley hours VITICULT 3500WT Grape Industry Practice, Policy and Communication 1 I.L. Francis University of Queensland MICR3003 Molecular Microbiology 4 A.R. Borneman University of Melbourne AGRI90043 Advanced Viticulture Techniques 2 M. Krstic University of Tasmania KLA316 Agricultural Technology and Innovation 1 R.G. Dambergs

78 AWRI Annual Report 2013 Appendix 3 – Student supervision responsibilities of AWRI staff for 2012/2013

Student Supervisors Source of funds

PhD Anna Carew D.C. Close1, R.G. Dambergs, C.D. Curtin, R. Shellie2 UTas Gareth Hill K. Evans1, R. Beresford3, R.G. Dambergs UTas and NZ Plant and Food Catherine Kidman P.R . Dr y University of Adelaide Eric Mertes D.C. Close1, P. Meesham1, R.G. Dambergs UTas Sam Rees R. Doyle4, M. Hardie1, R.G. Dambergs UTas Tracey Siebert I.L. Francis, M.J. Herderich, M. de Barros Lopes5 GWRDC Angela Sparrow R.G. Dambergs, D.C. Close1 UTas and GWRDC Patricia Williamson I.L. Francis, L. Lockshin5, S. Mueller-Loose6 AWRI Pangzhen Zhang M. Krstic, M.J. Herderich, K.S. Howell7, S. Barlow7 University of Melbourne Scholarship Hons Max Edgley D.C. Close1, R.G. Dambergs UTas Ella Thomson A.R. Borneman University of Adelaide Samantha White J. Jones1, R.G. Dambergs UTas Ryan Zeppel A.R. Borneman, C.D.Curtin University of Adelaide, GWRDC Honours scholarship 1 TIA, 2UTas Chemistry, 3NZ Plant and Food Res, 4UTas Ag Sci, 5University of South Australia, 6Aarhus University, Denmark, 7University of Melbourne

Appendix 4 – Media interviews

Date Staff member Discussed Media

18 Jul 12 G.D. Cowey Cork versus screwcap WhatWine 27 Jul 12 Brettanomyces incidence in Australian wines Anthony Madigan, Wine Business Magazine 9 Aug 12 R.G. Dambergs BevScan in-bottle wine analysis ABC Country Hour 21 Aug 12 C.A. Simos Advanced Wine Assessment Course Australian & New Zealand Grapegrower & Winemaker 12 Aug 12 D.L. Capone Eucalyptol GWRDC R&D@Work 12 Sep 12 G.D. Cowey Allergies to sulfur dioxide Independent Wine Monthly 2 Oct 12 P.W. Godden The AWRI’s research into alcohol trends of Australian wine Kellie Arbuckle, Australian and New Zealand Grapegrower and Winemaker 3 Oct 12 Pinot G Style Spectrum Alice Richard, Westwick-Farrow Media, What’s New in Food Technology and Manufacturing magazine (and website, foodprocessing.com.au) 10 Oct 12 C.A. Simos Sensory evaluation of wine for eight common wine faults Frank Smith, Freelance journalist 14 Oct 12 S. Connew AWRI Hunter Valley Node John Lewis, Newcastle Herald 16 Oct 12 M. Essling Residual herbicides and restriction on use Kellie Arbuckle, Australian and New Zealand Grapegrower and Winemaker 18 Oct 12 D.L. Capone Eucalyptus flavour in wine Huon Hooke, Sydney Morning Herald, Good Living, Gourmet Traveller WINE, Decanter 29 Oct 12 C.S. Stockley Health benefits of red wine Sara Altshul, Reader’s Digest, UK 31 Oct 12 G.D. Cowey Packaging Workshops Kellie Arbuckle, Australian and New Zealand Grapegrower and Winemaker

AWRI Annual Report 2013 79 Date Staff member Discussed Media

4 Nov 12 P.R. Dry Portuguese grape varieties Jane Faulkner, The Age 9 Nov 12 Alternative varieties Lisa Kingsbury, ABC Radio 15 Nov 12 Low alcohol wines in the vineyard Lisa Kingsbury, ABC Radio 21 Nov 12 M.L. Longbottom Greenhouse gas abatement in viticulture ABC Rural Radio 26 Nov 12 S. Connew Women in the wine industry Jeni Port, The Age 30 Nov 12 G.D. Cowey AWRI model, support services and extension Sarah Jane Evans MW, BBC Good, Decanter, M.J. Herderich R&D at the AWRI Harpers, Off Licence News, Imbibe, Square Meal C.D. Curtin Brettanomyces P. A . Smith Non-volatile aromas, texture, reductive formation N. Scrimgeour Use of spectroscopy in rapid measurements, tannin portal, PinotG style spectrum P.R . Dr y Alternative varieties I.L. Francis Cineole and pepper work, yeast and flavour 5 Dec 12 C.S. Stockley Role of fructose in breaking down alcohol in the bloodstream Tony Love, The Advertiser 18 Jan 13 C.S. Stockley Anti-oxidant potential of wine Rob Kitt, Courier Mail, Brisbane 18 Jan 13 C.A. Simos Smoke taint Lesley Watson, Grape Growers and Vignerons 23 Jan 13 G.D. Cowey Tannin and Brett Sam Paine, Mudgee Guardian 23 Jan 13 R.G. Dambergs Sparkling wine Tamara Glumac, ABC News 24 Jan 13 P.W. Godden MOG in crushers and potential taint Tory Shepherd, News.com 1 Feb 13 M.J. Herderich Smoke taint in wine Jasper Clinton, ABC rural radio 22 Feb 13 M.L. Longbottom Rural Industries Research and Development Corporation Rural ABC Rural Radio Women’s Award 26 Feb 13 W.K. Roget Developing screwcaps for sparkling wine Annabel Homer, ABC Radio 26 Feb 13 ABC Darwin 27 Feb 13 C.S. Stockley WineHealth2013 and low alcohol wines from a human Kirsten Lawson, Canberra Times health perspective 1 Mar 13 W.K. Roget Developing screwcaps for sparkling wine ABC Newcastle 1 Mar 13 Sian Cain, ABC Adelaide 891 5 Mar 13 Sid Aspery, dpa, German News Agency 12 Mar 13 M.L. Longbottom SA finalist for the Rural Women’s Award Bob Sutherland, SA Country Women 25 Mar 13 C.S. Stockley Wine allergies Elana McIntyre, Mediaplanet 4 Apr 13 WineHealth 2013 conference Jill Stark, The Age 9 Apr 13 Tony Love, The Advertiser 11 Apr 13 M.L. Longbottom Carbon farming futures extension grant Jacinta Rose, The SA Grower 12 Apr 13 Radio 2SM, Sydney 17 May 13 C.S. Stockley Allergens in wine Chris Coleman, ABC Statewide Afternoons 31 May 13 I.L. Francis Rotundone, eucalyptol and spicy flavour in wine Tony Love, The Advertiser 3 Jun 13 M.L. Longbottom Extension and outreach project Don Bursill, ABC 24 Jun 13 D.L. Johnson Testing for 2-4D ABC TV Four Corners 25 Jun 13 I.L. Francis Wine preferences in China Pia Akerman, The Australian

80 AWRI Annual Report 2013 Appendix 5 – Papers published by AWRI staff recorded during 2012/2013

1434 Bartowsky, E., Costello, P. Using malolactic 1444 Marangon, M., van Sluyter, S.C., Robinson, 1454 Scarlett, N., Bindon, K. Case study of vigour- fermentation to enhance the fruity characters of E.M.C., Muhlack, R.A., Holt, H.E., Haynes, P.A., based zonal vineyard management and phenolic wine. ACE Rev. Enolog. 28 (94): 4–11; 2011. Godden, P.W., Smith, P.A., Waters, E.J. Degradation variation in wine Wine Vitic. J. 27 (3): 41–43; 2012. of white wine haze proteins by Aspergillopepsin 1435 Bartowsky, E., Costello, P., Krieger-Weber, I and II during juice flash pasteurization. Food 1455 Stockley, C., Teissedre, P-L., Bogan, M., Di S., Markides, A., Francis, L., Travis, B. Influence of Chem. 135 (3): 1157–1165; 2012. Lorenzo, C., Restani, P. Bioavailability of wine- malolactic fermentation on the fruity characters derived phenolic compounds in humans: a of red wine: Bringing chemistry and sensory 1445 Cozzolino, D., Cynkar, W.U., Shah, N., Smith, review. Food Funct. 3 (10): 995–1007; 2012. science together. Proceedings of the XXIIes P. Multivariate data analysis applied to spectros- Entriens Scientifiques Lallemand; Dubrovnik, April copy: potential application to juice and fruit 1456 Varela, C., Torrea, D., Schmidt, S.A., Ancin- 28, 2011: 25–32; 2011. quality. Food Res. Int. 44 (7): 1888–1895; 2011. Azpilicueta, C., Henschke, P.A. Effect of oxygen and lipid supplementation on the volatile composition­ 1436 Dambergs, R.G., Mercurio, M.D., Kassara, S., 1446 Kroemer, J.O., Nunez-Bernal, D., Averesch, of chemically defined medium and Chardonnay Cozzolino, D., Smith, P.A. Rapid measurement of N.J.H., Hampe, J., Varela, J., Varela, C. Production of wine fermented with Saccharomyces cerevisiae. methyl cellulose precipitable tannins using ultra- aromatics in Saccharomyces cerevisiae—A feasi- Food Chem. 134 (4): 2863–2871; 2012. violet spectroscopy with chemometrics: applica- bility study. J. Biotechnol.163 (2): 184–193; 2013. tion to red wine and inter-laboratory calibration 1457 Costello, P.J., Francis, I.L., Bartowsky, transfer. Appl. Spectrosc. 66 (6): 656–664; 2012. 1447 Curtin, C., Kennedy, E., Henschke, P.A. Geno­ E.J. Variations in the effect of malolactic fermen- type-dependent sulphite tolerance of Australian tation on the chemical and sensory properties of 1437 Marangon, M., Lucchetta, M., Duan, D., Dekkera (Brettanomyces) bruxellensis wine isolates. Cabernet Sauvignon wine: interactive influences Stockdale, V.J., Hart, A., Rogers, P.J., Waters, Lett. Appl. Microbiol. 55 (1): 56–61; 2012. of Oenococcus oeni strain and wine matrix E.J. Protein removal from a Chardonnay juice by composition. Aust. J. Grape Wine Res. 18 (3): addition of carrageenan and pectin. Aust. J. Grape 1448 Schmidt, S.A., Jacob, S.S., Ahn, A.B., 287–301; 2012. Wine Res. 18 (2): 194–202; 2012. Rupasinghe, T., Krömer, J.O., Khan, A., Varela, C. Two strings to the systems biology bow: co-extracting 1458 Bindon, K.A., Bacic, A., Kennedy, J.A. Tissue- 1438 Coulter, A. Laccase and rot: Is it there or is the metabolome and proteome of yeast. specific and developmental modification of it not? Aust. N.Z. Grapegrower Winemaker (579): Metabolomics 9 (1): 173–188; 2013. grape cell walls influences the adsorption of 69–72; 2012. proanthocyanidins. J. Agric. Food Chem. 60 (36): 1449 Bartowsky, E., Costello, P., Francis, L., Travis, 9249–9260; 2012. 1439 Cowey, G. How and why identify matter B. Oenococcus oeni and Lactobacillus plantarum: other than grapes. Aust. N.Z. Grapegrower Effects of MLF on red wine aroma and chemical 1459 Herderich, M.J., Siebert, T.E., Parker, M., Winemaker (580): 77–78; 2012. properties. Pract. Winery Vineyard. 33 (2): 57–59; 2012. Capone, D.L., Jeffery, D.W., Osidacz, P., Francis, I.L. Spice up your life: analysis of key aroma 1440 Longbottom, M. Mixed cost and quality 1450 Curtin, C.D., Borneman, A.R., Henschke, compounds in Shiraz. Flavor Chemistry of Wine and effects from thinning. Aust. N.Z. Grapegrower P.A., Godden, P.W., Chambers, P.J., Pretorius, Other Alcoholic Beverages 1104. (Ch. 1): 3–13; 2012. Winemaker (579): 52; 2012. I.S. Advancing the frontline against Brett: AWRI breakthrough offers potential to transform the 1460 Wilkinson, K.L., Pinchbeck, K.A., Ristic, R., 1441 Marangon, M., Pocock, K.F., Waters, E.J. The battle against Brett. Pract. Winery Vineyard. 33 (2): Baldock, G.A., Hayasaka, Y. Assessing smoke taint addition of bentonite at different stages of white 47–48, 50–54, 60; 2012. in grapes and wine. Qian, M.C., Shellhammer, T.H. winemaking and its effect on protein stability. (eds.) Flavor Chemistry of Wine and Other Alcoholic Aust. N.Z. Grapegrower Winemaker (580): 71–73; 2012. 1451 Curtin, C., Borneman, A., Chambers, P., Beverages 1104. Washington, D.C.: American Pretorius, S. Winning at snakes and ladders. Pract. Chemical Society: 57–65: 2012. 1442 Henschke, P.A., Varela, C., Schmidt, S., Winery Vineyard. 33 (2): 55–56; 2012. Torrea, D., Vilanova, M., Siebert, T., Kalouchova, R., 1461 Varela, C., Kutyna, D.R., Solomon, M.R., Black, Ugliano, M., Ancin-Azpilicueta, C., Curtin, C.D., 1452 Dambergs, R., Sparrow, A., Carew, A., C.A., Borneman, A., Henschke, P.A., Pretorius, I.S., Francis, L. Modulating wine style with DAP: case Scrimgeour, N., Wilkes, E., Godden, P., Herderich, Chambers, P.J. Evaluation of gene modification studies with Albariño and Chardonnay. Aust. M., Johnson, D. Quality in a cool climate – macer- strategies to develop low-alcohol wine yeasts. N.Z. Grapegrower Winemaker (581): 57–58, 60–63; 2012. ation techniques in Pinot Noir production. Wine Appl. Environ. Microbiol. 78 (17): 6068–6077; 2012. Vitic. J. 27 (3): 18, 20–26; 2012. 1443 Pretorius, I.S., Curtin, C.D., Chambers, 1462 Tran, T.M.T., Stanley, G.A., Chambers, P.J., P.J. The winemaker’s bug: from ancient wisdom 1453 Henschke, P., Bellon, J., Curtin, C., Chambers, Schmidt, S.A. A rapid, high-throughput method to opening new vistas with frontier yeast P. Breeding for success: yeast strain development for quantitative determination of ethanol toler- science. Bioeng. Bugs 3 (3): 147–156; 2012. at the AWRI. Wine Vitic. J. 27(3): 35–39; 2012. ance in Saccharomyces cerevisiae. Ann. Microbiol. 63 (2): 677–682; 2013.

AWRI Annual Report 2013 81 1463 Cox, C.M., Favero, A.C., Dry, P.R., McCarthy, 1475 Henschke, P.A., Varela, C., Schmidt, S., 1488 McRae, J.M., Dambergs, R.G., Kassara, S., M.G., Collins, C. Rootstock effects on primary bud Siebert, T., Kalouchova, R., Curtin, C.D., Francis, Parker, M., Jeffery, D.W., Herderich, M.J., Smith, necrosis, bud fertility, and carbohydrate storage I.L. Modulating Albariño-Chardonnay wine style P.A. Phenolic compositions of 50 and 30 year in Shiraz. Am. J. Enol. Vitic. 63 (2): 277–283; 2012. with DAP. Pract. Winery Vineyard 33 (3): 14–22; 2012. sequences of Australian red wines: the impact of wine age. J. Agric. Food Chem. 60 (40): 10093– 1464 Carew, A., Smith, P., Dambergs, B. Yeast 1476 Capone, D.L., Francis, I.L., Herderich, M.J., 10102; 2012. selection impacts phenolics in Pinot Noir. Aust. Johnson, D.L. Managing Eucalyptus aromas Wine N.Z. Grapegrower Winemaker (581): 70–72; 2012. Vitic. J. 27 (4): 22–27; 2012. 1489 Black, C., Francis, L., Henschke, P., Capone, D., Anderson, S., Day, M., Holt, H., Pearson, W., 1465 Essling, M. Assessing sun-smart protection. 1477 Dry, P. Petit Manseng. Wine Vitic. J. 27 (3): Herderich, M., Johnson, D. Aged Riesling and the Aust. N.Z. Grapegrower Winemaker (581): 36–37; 2012. p. 63; 2012. development of TDN. Wine Vitic. J. 27 (5): 20–26; 2012.

1466 Holdstock, M. Constant observation key 1478 Dry, P. Negro Amaro. Wine Vitic. J. 27 (4): 1490 Fudge, A.L., Schiettecatte, M., Ristic, R., to avoiding dilemma of stuck ferments. Aust. p. 65; 2012. Hayasaka, Y., Wilkinson, K.L. Amelioration of N.Z. Grapegrower Winemaker (582): 66–67; 2012. smoke taint in wine by treatment with commer- 1479 Krstic, M. Precision management technol- cial fining agents. Aust. J. Grape Wine Res. 18 (3): 1467 Muhlack, R. Reduce vintage costs and ogies prove their value in selective harvesting in 302–307; 2012. improve process control with new ferment simu- Australia’s major production regions. Wine Vitic. J. lation tool. Aust. N.Z. Grapegrower Winemaker 27 (4): 34–36; 2012. 1491 Essling, M. Top 10 tips for effective spraying. (582): 62–65; 2012. Aust. N.Z. Grapegrower Winemaker (584): 57; 2012. 1480 Rojas, I.B., Smith, P.A., Bartowsky, E.J. Influence 1468 Bindon, K.A., Smith, P.A. Comparison of the of choice of yeasts on volatile fermentation- derived 1492 Johnson, D. 2012 Report. Aust. N.Z. Grape­ affinity and selectivity of insoluble fibres and compounds, colour and phenolics composition in grower Winemaker (586): 1–4; 2012. commercial proteins for wine proanthocyani- Cabernet Sauvignon wine. World J. Microbiol. dins. Food Chem. 136 (2): 917–928; 2013. Biotechnol. 28 (12): 3311–3321; 2012. 1493 Krstic, M. Ask the AWRI: Timing of harvest is a key decision for winemakers. Aust. N.Z. Grape­ 1469 Capone, D.L., Sefton, M.A., Jeffery, D.W. 1481 Coulter, A. Malolactic fermentation issues grower Winemaker (585): 38–39; 2012. Analytical investigations of wine odorant explored. Aust. N.Z. Grapegrower Winemaker (584): 3-mercaptohexan-1- ol and its precursors. Qian, 86; 2012. 1494 Roget, W. Benchmarking a continuous M.C., Shellhammer, T.H. (eds.) Flavor Chemistry of tartrate stabilisation system. Aust. N.Z. Grape­ Wine and Other Alcoholic Beverages 1104. Qian, 1482 Essling, M. Strobilurin resistance to powdery grower Winemaker (585): 106–108; 2012. M.C., Shellhammer, T.H. (eds.) Washington, D.C.: mildew in a vineyard. Aust. N.Z. Grapegrower American Chemical Society: 15–35; 2012. Winemaker (583): 46–46; 2012. 1495 Scrimgeour, N., Wilkes, E. WineCloud provides future direction for winemakers. Aust. 1470 Cozzolino, D., Curtin, C. The use of attenu- 1483 Krstic, M. Smoke taint symposium unveils N.Z. Grapegrower Winemaker (585): 65–69; 2012. ated total reflectance as tool to monitor the time some exciting new developments. Aust. course of fermentation in wild ferments. Food N.Z. Grapegrower Winemaker (583): 40–40; 2012. 1496 Borneman, A.R., Pretorius, I.S., Chambers, Contr. 26 (2): 241–246; 2012. P.J. Comparative genomics: a revolutionary tool 1484 Scrimgeour, N., Cynkar, W., Wilkes, for wine yeast strain development. Curr. Opin. 1471 Ugliano, M., Dieval, J.-B., Siebert, T.E., E. Non-invasive spectroscopic screening: a new Biotechnol. 24 (2): 192–199; 2013. Kwiatkowski, M., Aagaard, O., Vidal, S., Waters, approach to assessing damaged wines – part 2. E.J. Oxygen consumption and development of Aust. N.Z. Grapegrower Winemaker (583): 70–73; 2012. 1497 Cozzolino, D., Cynkar, W., Shah, N. volatile sulfur compounds during bottle aging of differentiation of grape juice based on the analy- two Shiraz wines. Influence of pre- and post- 1485 Williamson, P.O., Robichaud, J., Francis, sis of near- and mid-infrared spectral data. Food bottling controlled oxygen exposure. J. Agric. I.L. Comparison of Chinese and Australian Anal. Methods 5 (3): 381–387; 2012. Food Chem. 60 (35): 8561–8570; 2012. consumers’ liking responses for red wines. Aust. J. Grape Wine Res. 18 (3): 256–267; 2012. 1498 Hayasaka, Y., Parker, M., Baldock, G.A., 1472 Winter, G., Curtin, C. In situ high throughput Pardon, K.H., Black, C.A., Jeffery, D.W., Herderich, method for H2S detection during micro-scale wine 1486 Stockley, C.S., Varela, C., Coulter, A., Dry, M.J. Assessing the impact of smoke exposure in fermentation. J. Microbiol. Meth. 91 (1): 165–170; 2012. P.R., Francis, I.L., Muhlack, R., Pretorius, grapes: development and validation of a HPLC-MS/ I.S. Controlling the highs and the lows of alcohol MS method for the quantitative analysis of smoke- 1473 Herderich, M.J., Curtin, C., Hayasaka, Y., in wine. Peeters, A.S. (ed.) Wine: Types, production derived phenolic glycosides in grapes and wine. Mercurio, M. Metabolomics and the quest for under­ and health. New York: Nova Science Publishers: J. Agric. Food Chem. 61 (1): 25–33; 2012. standing wine quality. Oeno2011. 609–614: 2012. 281–299; 2012. 1499 Dry, P. Garganega. Wine Vitic. J. 27 (5): 1474 Callegari, S., Gregory, P.A., Sykes, M.J., 1487 Gazzola, D., Van Sluyter, S.C., Curioni, A., p. 64; 2012. Bellon, J., Andrews, S., McKinnon, R.A., De Barros Waters, E.J., Marangon, M. Roles of proteins, poly- Lopes, M.A. Polymorphisms in the mitochondrial saccharides, and phenolics in haze formation in 1500 Robinson, E., Scrimgeour, N., Marangon, ribosome recycling factor EF-G2mt/MEF2 compro- white wine via reconstitution experiments. M., Muhlack, R., Smith, P., Godden, P., Johnson, D. mise cell respiratory function and increase atorv- J. Agric. Food Chem. 60 (42): 10666–10673; 2012. Beyond bentonite. Wine Vitic. J. 27 (6): 24–30; 2012. astatin toxicity. PLoS Genetics 8 (6): 1–12; 2012.

82 AWRI Annual Report 2013 1501 Ugliano, M., Henschke, P.A., Waters, 1513 Capone, D.L., Francis, I.L., Herderich, M.J., commercial Saccharomyces cerevisiae wine yeast E.J. Fermentation and post-fermentation factors Johnson, D.L. Eucalyptus aromas: a mystery. and Saccharomyces mikatae. PloS ONE 8 (4) affecting odor-active sulfur compounds during Researchers confirm source behind minty char- e62053: 1–14; 2013. wine bottle storage. Qian, M.C., Shellhammer, acters. Wines Vines 94 (2): 52–57; 2013. T.H. (eds.) Flavor Chemistry of Wine and Other 1528 Bell, S-J., Francis, I.L. Manipulating vineyard Alcoholic Beverages 1104. Washington, D.C.: 1514 Curtin, C., Cordente, T. Flavour-active wine nitrogen on a saline site: 1. Effect of nitrogen on American Chemical Society: 189–200; 2012. yeasts: little things that have a big impact. Aust. growth, grape yield and nutrients of Vitis vinifera N.Z. Grapegrower Winemaker (589): 54–56; 2013. L. cv Shiraz. J. Sci. Food Agric. 93 (10): 2393–2401; 2013. 1502 Dry, P. Nero d’Avola. Wine Vitic. J. 27 (6): 68–68; 2012. 1515 Dry, P. Ask the AWRI: What can you tell me 1529 Dry, P., Longbottom, M., Essling, M. Is there about controlling Botrytis bunch rot without the a need for improved vineyard assessment for 1503 Simos, C.A., Coulter, A.D., Henschke, P.A., use of fungicides? Aust. N.Z. Grapegrower fruit grading? Aust. N.Z. Grapegrower Winemaker Holdstock, M.G., Cowey, G.D., Essling, M. Managing Winemaker (589): pp. 28; 2013. (592): 23–25; 2013. diseased fruit. Petrie, P.R. (ed.) Making the best out of difficult vintages: managing sub-optimal fruit in the 1516 Dry, P. . Wine Vitic. J. 28 (2): 1530 Longbottom, M.L. Ask the AWRI: Salt in winery. ASVO Proceedings, 31–36; 2013. pp.53; 2013. grapes and wine a common issue. Aust. N.Z. Grapegrower Winemaker (592): 28–29; 2012. 1504 McRae, J.M., Schulkin, A., Kassara, S., Holt, H.E., 1517 Dry, P. Can the production of low alcohol Smith, P.A. Sensory properties of wine tannin frac- wines start in the vineyard? Wine Vitic. J. 28 (2): 1531 Borneman, A.R., Schmidt, S.A., Pretorius, tions: implications for in-mouth sensory properties. 40–43; 2013. I.S. At the cutting-edge of grape and wine J. Agric. Food Chem. 61 (3): 719–727; 2013. biotechnology. Trends Gen. 29 (4): 263–271; 2013. 1518 Gawel, R., Day, M., Schulkin, A., Smith, P., 1505 Connew, S., Riggs, I. The show must go on. Herderich, M., Johnson, D. The science of texture. 1532 Carew, A.L., Sparrow, A.M., Curtin, C.D., Wine Vitic. J. 27 (6): 70–73; 2012. Wine Vitic. J. 28 (2): 30–34; 2013. Close, D.C., Dambergs, R.G. Microwave maceration of Pinot Noir grape must: sanitation and extraction 1506 Costello, P.J., Siebert, T.E., Solomon, M.R., 1519 Parker, M., Baldock, G., Hayasaka, Y., Mayr, effects and wine phenolics outcomes. Food Bartowsky, E.J. Synthesis of fruity ethyl esters by C., Williamson, P., Francis, I.L., Krstic, M., Herderich, Bioprocess­ Technol. doi 10.1007/s11947–013–1112–x: acyl coenzyme a: alcohol acyltransferase and M., Johnson, D. Seeing through smoke. Wine 1–10; 2013. reverse esterase activities in Oenococcus oeni and Vitic. J. 28 (1): 42–46; 2013. Lactobacillus plantarum. J. Appl. Microbiol. 1533 Dry, P. Verduzzo friulano. Wine Vitic. J. 28 (3): doi:10.1111/jam.12098: 1–10; 2012. 1520 Robinson, E., Scrimgeour, N., Marangon, 57; 2013. M., Muhlack, R., Smith, P., Godden, P. Proctase as a 1507 Bindon, K., Varela, C., Kennedy, J., Holt, H., bentonite alternative – what’s the latest? Aust. 1534 Longbottom, M., Simos, C., Krstic, M., Herderich, M. Relationships between harvest N.Z. Grapegrower Winemaker (590): 49–52; 2013. Johnson, D. Grape quality assessments: a survey time and wine composition in Vitis vinifera L. cv. of current practice. Wine Vitic. J. 28 (3): 33–37; 2013. Cabernet Sauvignon 1. Grape and wine chemis- 1521 Dry, P. Furmint. Wine Vitic. J. 28 (1): p.63; 2013. try. Food Chem. 138 (2–3): 1696–1705; 2013. 1535 Boido, E., Farina, L., Carrau, F., Dellacassa, E., 1522 Gawel, R., Day, M., Schulkin, A., Smith, Cozzolino, D. Characterization of glycosylated 1508 Scrimgeour, N., Cynkar, W., Wilkes, P. White wine phenolics – friend or foe? Aust. aroma compounds in Tannat grapes and feasibil- E. Non-invasive spectroscopic screening: a new N.Z. Grapegrower Winemaker (591): p.67; 2013. ity of the Near Infrared Spectroscopy application approach to assessing damaged wines. Aust. for their prediction. Food Analyt. Methods 6 (1): N.Z. Grapegrower Winemaker (582): 77–78; 2012. 1523 Cowey, G. Ask the AWRI: What’s that smell 100–111; 2013. – is that Brett? Aust. N.Z. Grapegrower Winemaker 1509 Longbottom, M.L. Ask the AWRI: What are (588): 53–54; 2012. 1536 Taylor, A., Day, M.P., Hill, S., Marshall, J., the benefits of nutritional analysis and how do I Patriarca, M., White, M. Atomic spectrometry get the most from the results? Aust. 1524 Cowey, G. Ask the AWRI: What’s that smell update. Clinical and biological materials, foods N.Z. Grapegrower Winemaker (587): 49–49; 2012. – is that Brett? Part 2. Aust. N.Z. Grapegrower and beverages. J Analyt. Atomic Spectrom. 28 (4): Winemaker (591): 64–65; 2013. 425–459; 2013. 1510 Krstic, M. Spray application in vineyards – still the key to successful pest and disease 1525 Guerrero, R.F., Smith, P.A., Bindon, 1537 Stockley, C. Ask the AWRI: Wine as part of management. Aust. N.Z. Grapegrower Winemaker K.A. Application of insoluble fibers in the fining a healthy diet? Australian Dietary Guidelines (587): 28; 2012. of wine phenolics. J. Agric. Food Chem. 61 (18): 2013. Aust. N.Z. Grapegrower Winemaker (593): 4424–4432; 2013. 82–83; 2013. 1511 Cowey, G. AWRI workshop wraps up pack- aging problems. Aust. N.Z. Grapegrower 1526 Wilkinson, K.L., Prida, A., Hayasaka, Y. The role 1538 Herderich, M.J., Siebert, T.E., Parker, M., Winemaker (588): 71–72; 2013. of glycoconjugates of 3-methyl-4-hydroxyoctanoic Capone, D.L., Mayr, C., Zhang, P., Geffroy, O., acid 3 in the evolution of oak lactone in wine Williamson, P., Francis, I.L. Synthesis of the ongoing 1512 Borneman, A.R., McCarthy, J.M., Chambers, during oak maturation. J. Agric. Food Chem. 61 works on Rotundone, an aromatic compound P.J., Bartowsky, E.J. Comparative analysis of the (18): 4411–4416; 2013. responsible for the peppery notes in wines. Intrnet Oenococcus oeni pan genome reveals genetic J. Enology Vitic. 6/1: 1–6; 2013. diversity in industrially-relevant pathways. BMC 1527 Bellon, J.R., Schmid, F., Capone, D.L., Dunn, Genom. 13: 1–13; 2012. B.L., Chambers, P.J. Introducing a new breed of wine yeast: Interspecific hybridisation between a

AWRI Annual Report 2013 83 1539 Marangon, M., Stockdale, V.J., Munro, P., 1543 Stockley, C. Australia to host international 1549 Ristic, R., Pinchbeck, K.A., Fudge, A.L., Tretheway, T., Schulkin, A., Holt, H.E., Smith, wine and health conference in 2013. Aust. Hayasaka, Y., Wilkinson, K.L. Effect of leaf removal P.A. Addition of carrageenan at different stages N.Z. Grapegrower Winemaker (594): p. 6; 2013. and grapevine smoke exposure on colour, of winemaking for white wine protein stabiliza- chemical composition and sensory properties of tion J. Agric. Food Chem. 61 (26): 6516–6524; 2013. 1544 Cowey, G., Essling, M. Adapting to difficult Chardonnay wines. Aust. J. Grape Wine Res. 19 (2): vintages. Aust. N.Z. Grapegrower Winemaker (594): 230–237; 2013. 1540 Lucchetta, M., Pocock, K.F., Waters, E.J., 26; 2013. Marangon, M. Use of zirconium dioxide during 1550 Curtin, C.D., Langhans, G., Henschke, P.A., fermentation as an alternative to protein fining 1545 Essling, M. Ask the AWRI: Vary strategies Grbin, P.R. Impact of Australian Dekkera bruxellen- with bentonite for white wines. Am. J. Enol. Vitic. for successful weed management. Aust. sis strains grown under oxygen-limited condi- 64 (3): 400-404; 2013. N.Z. Grapegrower Winemaker (594): p. 36; 2013. tions on model wine composition and aroma. Food Microbiol. 36 (2): 241–247; 2013. 1541 Johnson, D. Tune in…and keep up! WBM 1546 Hoxey, L., Stockley, C., Wilkes, E., Johnson, (June): 28–29; 2013. D. What’s in a label? Wine Vitic. J. 28 (4): 38–41; 2013. 1551 Dry, P., Longbottom, M., Essling, M. Is there a need for improved vineyard assessment for 1542 Holt, H., Cozzolino, D., McCarthy, J., 1547 Pretorius, S. Beyond change. WBM (June): fruit grading? Wines Vines 94 (7): 52–55; 2013. Abrahamse, C., Holt, S., Solomon, M., Smith, P., 30–31; 2010. Chambers, P.J., Curtin, C. Influence of yeast strain on Shiraz wine quality indicators. Int. J. Food 1548 Cordente, A.G., Curtin, C.D., Varela, C., Microbiol. 165 (2): 302–311; 2013. Pretorius, I.S. Flavour-active wine yeasts. App. Microbiol. Biotechnol. 96 (3): 601–618; 2012.

√

Total number of sta who are funded by the GWRDC

Total number of AWRI-based students funded by the GWRDC

Total number of sta funded by Commercial Services

Total number of sta funded by external sources

Total number of AWRI-based students funded by sources other than the GWRDC

Figure 31. Funding of AWRI staff, excluding overseas students and visiting researchers

84 AWRI Annual Report 2013 Staff of The Australian Wine Research Institute

Front row: Third row: Fifth row: Seventh row: Last row: Absent: 1 Rae Blair 24 Kevin Pardon 39 Angus Forgan 57 Mark Smith 74 Daniel Tynan Caroline Abrahamse 2 Markus Herderich 25 Mark Solomon 40 Heather Donnell 58 Cristian Varela 75 Peter Costello Sam Anderson 3 Matt Holdstock 26 Linda Bevin 41 Emma Kennedy 59 Simon Schmidt 76 Paul Witt Slavko Bekavac 4 Chris Curtin 27 Jeremy Hack 42 Robyn Gleeson 60 Heather Tosen 77 Eveline Bartowsky Anthony Borneman 5 Chris Day 28 Yoji Hayasaka 43 Francesca Blefari 61 Ella Thomson 78 Wade Hines Catherine Borneman 6 Vince O’Brien 29 Dimitra Capone 44 Natoiya Lloyd 62 Vilma Hysenaj 79 Kate Beames Mark Braybrook 7 Eric Wilkes 30 Mango Parker 45 Tadro Abbott 63 Sandy Davis 80 Andrea Francis Paul Chambers 8 Jacqui McRae 31 Tracey Siebert 46 Angela Contreras 64 Wes Pearson 81 Tim Reilly Samantha Connew 9 Warren Roget 47 Linda Halse 65 Peter Dry 82 Keren Bindon Geoff Cowey 10 Ella Robinson Fourth row: 48 Simon Nordestgaard 83 Matthew Cream Alfons Cuijvers 11 Creina Stockley 32 Jane McCarthy Eighth row: 84 Alex Schulkin Bob Dambergs 12 Christine Mayr 33 Wies Cynkar Sixth row: 66 Bryan Newell 85 Marcel Essling Martin Day 13 Patricia Williamson 34 Melissa Aitchison 49 Jennifer O’Mahony 67 Michael Downie 86 Randell Taylor Karl Forsyth 14 Marlize Viviers 35 Esther Kristianto 50 Sheridan Barter 68 Cory Black 87 Richard Gawel Peter Godden 15 Josh Hixson 36 Toni Cordente 51 Virginia Phillips 69 Deborah 88 Adrian Coulter Jody Hay 16 Dan Johnson 37 June Robinson 52 Jenny Bellon Thornton-Wakeford 89 Jelena Jovanovic Paul Henschke 17 Con Simos 38 Stella Kassara 53 Anne Lord 70 Pam Solomon 90 Michael Coode Adam Holland 54 Fang Tang 71 Leanne Hoxey Pauline Jorgensen Second row: 55 Danna Li 72 Matteo Marangon Mark Krstic 18 Gayle Baldock 56 Helen Holt 73 Paul Smith Dariusz Kutyna 19 Shiralee Dodd Mardi Longbottom 20 Annette Freeman Richard Muhlack   21 Tina Tran            Jan O’Donnell      22 Radka Kolouchova  Kerry Pinchbeck      23 Leigh Francis    Neil Scrimgeour        Alana Spears        Jeanette Tooley        Nathan Watson-Haigh      Gemma West