2 Chairman’s report

3 Council notes

4 Director’s report

6 Staff

8 Highlights of the year

10 Staff activities

12 Report on the Eleventh Australian Wine Industry Technical Conference

14 Research teams’ reports

40 Industry Services Teams’ reports

54 Abridged financial report 48TH 56 Appendices 1–5 ANNUAL REPORT 30 JUNE 2002 THE AUSTRALIAN WINE INDUSTRY PRESENTED TO

3 Robert Walker Robert

Council notes Absent:

Peter Høj Peter

Geoff Scollary Geoff

Robin Day Robin

Nigel Scott Scott Nigel (Deputy for Robert Walker) Robert for (Deputy

Funding the of the Institute acknowledges The Council support financial continuing of the Grape and Corporation. and Development Wine Research Appreciation the assistance and acknowledges The Institute cooperation organizations of the following throughout the year: BrandyWine and CorporationAustralian Charles Sturt University and Industrial Scientific Commonwealth Research Organization (CSIRO) Viticulture Cooperative Research Centre for DepartmentAgriculture, of Forestry and Fisheries Australia Wine and Brandy IndustryAustralian South Association Inc. State DepartmentsAgriculture of Adelaide The University of Winegrape Growers’Australia, Council of Inc. Winemakers’Australia Incorporated Federation of Tim James Tim

Geoff Linton Geoff

Peter Hayes Peter

Peter Dawson Peter Jim Brayne Jim

Chairman 2001, meeting held on 6 November At the Council Mr R.E. was elected Chairman Day of Council. Committee the Executive Members of Mr R.E. Day Hayes Mr P.F. P.B.Professor Høj Mr T.W.B. James Mr G.R. Linton S.D.Tyerman Professor Deputy Members of Council Mr N.P.Blieschke Mr L.P.Deans Dr P.R. Dry Mr A.M. Kennedy Mr D.J. McWilliam Mr J. Northey Dr. N.S. Scott Meetings Ordinary Meeting General The 47th Ordinary General (Annual) Meeting 2001. was held on 6 November Council The Council of the Institute met on the dates:following 2001, 24 July 2001, 6 November 26 February 2002, 2002. 9 May Executive August 2001 and members of Council met on 3 4 December 2001. Stephen Tyerman Stephen Members of Council Robin Day In the medium term, more energy will be put into harnessing industry experience to improve the usefulness of research outcomes and more effort of will also be put into communication research results so that the industry as the owner AWRI,of the to derive continues maximum from its investments. benefit In the long-term, creating an capacity by to build will continue we to which good people are attractedenvironment because of an appropriate balance between strategic and shorter-term research longer-term research, based problem with near immediate to industry. benefits flow-on Robin Day Chairman of Council Chairman of Council incidence and Brettanomyces ichard Gibson, who has made Duringput substantial staff Institute the year effort into the organizing running and the of the Conference. Technical Wine Industry Australian and conference technical eleventh This was the was certainly ever of the most successful one Australian international and 226 attracting 1448 delegates. Manager Rae Blair, Conference Godden and the Coordinator Peter Workshop industry-based Committee Planning Conference are to be congratulated on another very organized conference.professionally ServicesAnalytical It is instructive to consider how of an important become the vanguard have new the Institute.project for the background Through group,work the oak flavour done by of analysis of has been added to the list 4-ethylphenol to winemakers. available routine analyses For the or so,last year has been analysis the 4-ethylphenol running figures the budgeted at about double becoming the signal to embarkeffectively on a detailed project on control. large Because of the anecdotal amount of experience on this subject, staff will be Institute information to capture as much endeavouring from industry as a guide to research as possible on this subject. retired during members Council the have Two past year. R valuable contributions since 1995 has moved on contributionsvaluable since 1995 has moved from the corporate wine world his to establish consultancy.own former Our Chairman, Doug McWilliam merits special mention. Doug has been a major factor in moulding the current years on spent five shape of the Institute having assuming the role of ChairmanCouncil before in 1992. During period his nine year as Chairman, balanced an enthusiastic but Doug provided staff and Council.influence for He successfully detail with a combined attention to financial practical on maximizing research outcomes. focus Chairmanship done. was indeed a job well Doug’s also thank the remaining membersI would of contribution their continued and Council for support the future contributions and welcome of new Councillors, Dawson. Jim Brayne and Peter Institute staff members again been very have in their core diligent and enthusiastic not only put a great deal have many research activities but of effortinto extending the message into the industry via roadshows, seminar and conference presentations and workshops. staff have Many also been forebearing in their acceptance of the reporting strings attached to our research funding, when their burning desire is to research not report. The unflagging energy and task orientation of the Høj deserves Peter special Director Professor mention. Council and On behalf of the Institute’s his outstanding for to thank Peter like staff I would efforts of drive to the benefit the Institute for the industry. to enhancing look forward We further capacity even the appointment by Peter’s of a Director of Research in the future. the Planning task for Finally, the recent Five-Year areas which will significant Institute notes two its outputs for to improve the Institute enable industry benefit. in Science Nature – in fact nts and Science Pty Ltd, as he possesses appoint Mr Peter Wall as Wall appoint Mr Peter greater significance than just greater significance

being another building with instrume Chairman of NWIRC The third significant event which I would like to like which I would event The third significant – the mention is perhaps a little more obvious a major national research facility successful bid for Plant Industryin which the Institute and CSIRO The are the major shareholders along with Australian Adelaide and the South University of Research Institute (SARDI). and Development The new the as facility which will be known Wine National Industry Research Cluster (NWIRC) has far salaried researchers operating them. It actually represents a major conjunction of the vine and wine and as its stature rises with its outputs being noted, hopes that have of us would many it first acts as a bridge bringing these two cultures together and then as a cement to bind them together inseparably. are delighted to We to been able have the experience facility this guide and to capability particularly through‘start-up’ the difficult phase. The second very was the event significant GWRDC of an independent by publication evaluation of the value of R & D consultant’s Australian wine industry. the conducted by For a detailed quantification the first have time we of the value of research and considering the current on R & D levies, discussions it could come at a better time. have hardly I commend as compulsory reading, the detailed report on report. Director’s Høj’s this evaluation in Peter Hopefully, every manager in the technical industry and will ensure that their CEO’s officersfinancial are appraised of its contents. this is the first one ever and it is only the second the this is the first and it is only one ever to appear in an absolute Institute publication ‘A–list’ in journal a publication following 1966. equivalent of an icon This is the Institute’s wine – it doesn’t necessarily contribute enormously it has real importanceto the bottom line but for the image of the Institute. very it is While obvious that the core pursuit marketing, is science not recruitingthe current for climate difficult quality of papersresearch staff means that publication such as this are very important factors in helping to attract quality staff. The first, in of a paper was the publication the Director,co-authored by Høj. Peter Professor ask, well One may The Institute has so what? papers regularly published quality scientific in top journals. It is not every week, however, that an appearsInstitute publication in Among all the happenings of the past year, of the all the happenings Among a The for a special significance have number Wine Research Institute.Australian of Three these, in particular, and far profound have reaching implications.

Chairman's report Chairman's 2 4 Director’s report 0.05 –0.15percentofGDP. inoutputof the stockofR&Dleadstoarise typically shows thataonepercentincreasein evidence empirical Nevertheless, indicators. economic to measureusingtraditional areoftenhard andthereturns time periods overdynamic innatureandderived different The benefits frominvestment inR&Dare valuefor thebuck. R&D delivers operandi ofthewineindustry’s part a natural be therefore, Itshould, growth. secure further andasameansto benefit toitsowners seek tocontaincostsmaximize profits of orsmallnaturally Companies whetherlarge ofresearchseedsplanteddecadesago’ fruits topickjustthree–arereallythe advancement, andbiomedical globalpositioning, information, thosedealingwith we enjoytoday–e.g. technologies and patienceinR&Dfunding.The would nothavebeenavailable withoutvigilance and whentheresearchwas beingdone, earlier, they couldnothavebeenforeseen decades Forthemostpart science andtechnology…. of ofthecontributions encounter reminders weconstantly ‘ inourdailylives, Wherever weturn innovation? belike without scienceand industry without science–whatwould our Our lives would beunimaginable to ascertain whetheritsinvestment in to ascertain 2 modus 1 based the majorOECDeconomiesisknowledge- It isestimatedthatmorethan50%ofGDPin yes. is almostcertainly warranted? The answer tothelatterquestion investment over andabove levels are current spectacular andindeedwhetherenhanced willbeas astowhetherfuturereturns arises thequestion sofar, has madetotheindustry Having innovation realized thecontribution to R&Dinthepast50years. financial andhumancontribution a concerted notcommitteditselfto hadtheindustry today, would beonly ashadow ofwhatitis industry shareofthe the market wine Australian theglobalinfluenceand economy, Australian tothe thecontribution size, the current that canthusbeargued, It is able togenerate. R&D conductedwithinanapplicationframework oninvestmentsignificant return thatstrategic the than $10millionperannum andillustrates ofless fromindustry annual cashcontribution Such afigure comparesfavourably withan to netincomeof$160millionperannum. intoanannualthis wouldcontribution translate ofapproximately 1.6milliontonnes harvest With quality. Australia’s annual winegrape spoilage andthroughgenuine increasein prevention ofproduct vineyard productivity, a 750mLbottleofwinethroughincreased 10 centstotheprofit thatcanbemadefrom would havethe past30orsoyears contributed spoken towould readily agreethatR&Dover been phenomenalandmostpeopleIhave has progressinourunderstanding the follows: cost benefit as analyses canalsobeperformed no meanslessrevealing ‘back oftheenvelope’ but by Alessrigorous andwinelevies. grape fromcollected of 50%theinputwasderived even moreimpressive given thatamaximum pointofview investment andfromanindustry on notabadreturn investment was8.4, likely oftheGWRDC benefit tocostratio Theresultshowed thatthe research portfolio. and systematiccostbenefit analysis ofits adetailed undertook (GWRDC) nevertheless Wine ResearchandDevelopment Corporation and theGrape onR&Dinvestment, the returns Notwithstanding thedifficulties inestimating to turn waterandcarbondioxide intosugar.to turn outcomes much like photosynthesis useslight knowledge into dependent processthatturns innovation beingthepeople- must kickin; for thisto happentheprocessofinnovation intoeconomicadvantage– does nottranslate Knowledge itself and books. papers reports, ofanever increasingpileofunread the form mightrecognize in practitioners wine industry aphenomenon that many seven years, every –now itdoubles years fourteen doubled every knowledge ago, years thirty postulated that, Itis accumulating atanever increasingrate. 3 n,a h aetm,knowledge is atthesametime, and, sarsac rvdr we shouldmake Asaresearch provider, • ourroleisnotto Asaresearch provider, • that we understand Asaresearch provider, • we must take a Asaresearchprovider, • ofanagenda We shoulddoresearchaspart • we recognize Asaresearchorganisation, • which theInstituteseekstooperate: by principles is conductedaccordingtocertain especially wheretheR&D investment inR&D, enhancingitslong-term and possibly further by continuing willbewell served wine industry my contentionthatthe Australian therefore, It is, that nobodyelsehasdonebefore.’ but thinkaboutitinaway else hasseen, whateveryone ‘discoveries by observing customers. target they wishtopresenttheirdefined achieve theabilitytoproduceproduct to the toolsfor individualpractitioners but toprovide shouldbemaking, industry dictate whatstyleandtypeofwineour we – agree. body-contact sport’ Knowledge hasbeensaidtobe transfer ‘a knowledge isinconsequential. transfer research withoutacommitmentto applied researchinthedecadestocome. potentialforelements thatoffer long-term with together near immediatereturn, a partner(s) give theindustrial immediately, ifsolved that includeelementswhich, to successisouraddressingofproblems Apointer and linkagesbetween thetwo. problem solvingtoourcustomers, short-term researchand providing bothlong-term approachtoourofferings: portfolio ofitsproducts. tothetrade barriers toovercome ill-founded technical industry whichallowsobjective our information We shouldprovide products. of new, anddevelopment improvement ofexisting, to provide knowledge andtechnologyfor the customer needs. of scientific excellenceandthemeetingof balancebetween thepursuit appropriate Ouractivitiesmust an strike and money. arepeoplewithproblems that customers eight-fold tomatchtheOECD average? investment decide toincreasewineindustry we cangoifwe imagine how much further but whetherwe can been withoutinnovation, would have perhaps notwhereourindustry Thequestiontoanswer is the OECDaverage. investment usnowhere near inR&Dwillbring and thateven adoubling of industry Australian 1.53% (2.08%intheUSand1.47%Canada) of GDPcomparedwiththeOECDaverage of in in R&Dby allindustries is0.64% Australia thattheaverage investmentremind ourselves theplaceandtimeto however, Itis, report. the annual highlightslistedelsewhereinthis listed onourweb-site ofthe700Institutepublications through perusal achievements hereastheyarebestassessed not theplaceandtimetooutlineallofour Itis delivered numerous tangible outcomes. and has broadly adheredtotheseprinciples theInstitute ofhistory, Throughout its47years (www.awri.com) and 3 2 1 Director Peter Høj inNovemberthe Chairmanship 2001. 1992untilhisretirementfrom from January distinguished andunselfish careerasChairman the CouncilofInstitutein1987andhada Doug joined MrDougMcWilliam. Chairman, thanks shouldgotoourimmediatepast Aspecial ismaximized. technology transfer toensure offerings number ofworkshop with itsrecordnumber ofattendeesandrecord Australian Wine Industry Technical Conference andtheconductof11th ‘Closure Trial’ exemplified by theInstitute’s publication ofits are continuing andevidencewasin2001/2002 contributions Institute over many years.These havepresent Councilmembers madetothe that pastandpresentstaffaswell aspastand great pleasuretonotethesignificant contributions itisagaina Turning issues, now tolessabstract OECD Observer ‘TheKnowledge-Driven Economy, Stevens C, evidence empirical G. Cameron, 2000. October 31, the NationalPressclub, Australian of for Scienceand America fromaspeechat Technology, AssistanttothePresidentof theUnitedStates Dr NealLane, Innovation and Growth: A survey ofthe Asurvey Innovation andGrowth: 0:-0 1996 200:6-10, , xod Nutfield College. Oxford: , are tosurvive’ well watered ifthey must be seedlings, like ‘New ideas, Peter Høj .K Shaw K. P.

5 6 Staff Gayle Ann Baldock, Gayle Ann Wieslawa Cynkar Simon Dillon, Leslie Joseph Janik, Dimitra Capone, Maria Jolanta Kwiatkowski, Tracey EllenSiebert, Jeffrey MarkEglinton, Peter JamesCostello, TangerineParker, ‘Mango’ Stéphane Vidal, Kate Lattey, Kenneth FrankPocock, Gordon MichaelElsey, George Kyriakos Skouroumounis, Eveline Jutta CharlotteBartowsky, Michael BrianEsler, Markus Johannes Herderich, Alan Percy Pollnitz, Zhong Kui Peng, Daniel Cozzolino, Peter Bordier Høj, Ian LeighFrancis, GeorgeDambergs, Robert Yoji Hayasaka, Miguel Antonio deBarros Lopes, Paul Anthony Henschke, Paul Anthony Research teammembers Elizabeth Joy Waters, Sefton, Mark Aidan Research Assistant Technical Facility Officer MassSpectrometry (from 19 February 2002) (from 19February MAppSc, Systems Officer Microbiologist/Senior Computer PhD Technical Officer Technical Officer 2002) (from 7January Laboratory TechnicianLaboratory 2002) Analyst (from14January (until December2001) UWollongong Senior Chemist Postdoctoral ResearchFellow Lyon Lyon Sc. App. Flinders Research Chemist/ComputerSystemsOfficer PhD Facility Manager—MassSpectrometry Monash, Flinders PhD UWuerzberg UAdel. PhD UAdel. Chemist (from1July 2002) MPharm Copenhagen Research Biochemist Principal ResearchChemist Principal UAdel. PhD , UAdel. UAdel. UC (SantaBarbara) UQld SeniorResearchChemist , Research Chemist , , Principal ResearchMicrobiologist Principal , PhD , Postdoctoral ResearchFellow , i.Cl Pharm. Col. Vic. USA SeniorResearchChemist , UJoseph Fourier Grenoble UJoseph Fourier BSc, Microbiologist , Research Microbiologist , Director , SeniorResearchChemist , MBiochem, , Postdoctoral ResearchFellow , BSc(Hons) UAdel. DipEng(IndChem) ,Technical ResearchOfficer n i.(Biochem), Eng Dip. Canterbury BSc MSc, Apc AssDip(Chem) BAppSc, BScPhD , BSc(Hons) PhD, AssDipIndChem, S,PhD, MSc, BSc(Hons) PhD S(os,PhD BSc(Hons), BSc(Hons) BSc(Hons) Research Chemist , BSc BSc PhD BSc(Hons) BSc (Hons)MSc S(os,PhD, BSc(Hons), Aberdeen BAppSc BAppSc CertIntBusMgt , BSc(Hons) PhD MolecularBiologist , Flinders UAdel. UClaude Bernard BSc, Zhejiang Chemist/Sensory , MSc BSc(Hons) Wroclaw Monash PhD Flinders UAdel. Guelph USydney Chemist , , Research , UAdel. Gliwice Tokyo I.T. UAdel. BSc BSc(Hons), PhD , BSc(Hons) , a.Instit. Nat. UWA , USA UAdel. PhD , Principal , Chemist , , Oregon FAIFST, , UAdel , UNSW PhD , , , , , USA , , , , Ingrid Betty-Maud Oats, Sally-Jean Bell, Godden, Peter William teammembers* Services Industry Christian Landmann, Markus Griesser, Mark Gishen, Trudy Anne Weber Raelene Joan Blair, Catherine GraceDaniel, Creina StandishStockley, Ella Margaret Clare Robinson, Adrian DermottCoulter, Kerry Leigh Wilkinson, Heather EuniceSmyth, Peter Valente, Christophe Guirado, Richard Anthony Muhlack, Richard Anthony Agnieszka Janusz, Michael Schwarz, Carolyn JanePuglisi, Merran Alida Smith, Merran Alida Sandra Hofmann, Anthony John Heinrich, Anders Hakansson, Kate SusanHowell, Maria deSa, Jane MelissaMcCarthy, Jennifer Bellon, Holger Gockowiak, Shauna LiamBrown, Library TechnicianLibrary GradDip(Lib) MSc Roseworthy Trainee to28June2002) (from7January Trainee to28June2002) (from7January Postgraduate Student UMelb. UAdel. (until 5July 2002) Industry Services (fromOctober2001) Services Industry Regulatory Information Manager Information Regulatory Director/Conference Manager Manager/Personal Assistant tothe AIM GradDipOenol, Postgraduate Student Postgraduate Student UAdel. Postgraduate student (from 8 February 2002) Postgraduate student(from8February Postgraduate Student Postgraduate Student UAdel. Postgraduate Student student (from 4 February to19 2002) April student (from4February (until 24 January 2002) (until 24January Danish Postgraduate student French Postgraduate student(from27May 2002) Student (From June 2001 to January 2002) Student (FromJune2001toJanuary Flinders Postgraduate Student CertVetNurs, CertAnimHand CertAnimHand CertVetNurs, Manager timeLaboratory Part Assistant Communication andPublicity , Flinders ,Winemaker/Manager Industry Services Services Industry ,Winemaker/Manager Chemist , Postgraduate Student , Quality LiaisonManager , Postgraduate Student , PhD , MSc, ,MBA BE(Chem)(Hons) MEngSc(Chem) BSc(Hons) BSc(Hons) Technical Assistant RMIT UAdel. Visiting German Postgraduate Visiting German Visiting German Postgraduate Visiting German Visiting German Occupational Visiting German Nottingham BSc(Hons) UWA , Administrative Assistant – Assistant Administrative , CertAppMgt(Marketing) Visiting German Occupational Visiting German MSc, USA BSc(Hons) BSc(Hons) Librarian , Tc,BSc(Hons) BTech, BSc BBiotech(Hons) MSc ,Viticulturist Oenologist , AdCertMedLabSc AdCertMedLabSc BSc(Hons) BAppSc (WineScience) BAppSc BSc(Hons) Healthand , BBiotech(Hons) DipLibInfo Adel. Flinders Copenhagen BA Flinders UWA BSc(Hons) BSc ENSBANA BE (Chem)Hons, BSc(Hons), , ANU Flinders Flinders GradDip(Wine) , A BSc(Hons) BA, UNSW UAdel. TAFE BSc(Hons) , Chemist , , Flinders UAdel. ,Visiting , ,Technical ,Visiting UAdel. , Flinders , , Flinders , Brunel Tafe , USA , , , , , , Radka Kolouch, Athina Massis, Jeremy CrispinHack, Maria ConcettinaMills, Sandra Lloyd-Davies, Heather Brooks, Matthew JamesCream, Anna Catalano, Claire Balmer, J Emma-Kate Darling, Amanda LouiseCook, Kevin Pardon, Herbert Andrea DaleKemp, Elizabeth Morgan, Narelle ElizabethD’Costa, John BenjaminHughes, Matthew GrantHoldstock, Gregory Andrew Ruediger, AndrewGregory Donald Robe Analytical Service David Rolfe Boehm Randell Leith Taylor, Natalie Tan, Carolyn DebraGrant, Hans Engelbert Muhlack, Hans Engelbert Administration Services oftheIndustry members Several * Heather Margaret Donnell, Rachel LeeEdwards, Melissa Francis, elena Technician Technician (until15March2002) 15 March2002) Republic Laboratory Administration Assistant Administration Laboratory Laboratory Technician 2002) (from10January Administration Support Administration Mackay (from 10 January 2002) (from 10January (from 27May 2002) Officer (until February 2002) Officer (untilFebruary (from 12December2001) January 2002) January Roseworthy SAIT Administration Officer, (from 18 February 2002) (from18February Officer, Administration (until 23November 2001) Analytical Service Supervisor –Laboratory Supervisor Analytical Service Analytical Service Dip(BusAdmin) Analytical Service Supervisor – Administration Supervisor Analytical Service GradDipOenol, Laboratory Supervisor Laboratory (until 31October2001) Secretariat Secretary/Conference Panorama Tafe to theDirector research projects. Team inanumber of leadortake part (from 9November 2001) ut,Company Secretary Aust., Analyst , J o van , Senior Laboratory Senior Laboratory Technician , , Casual Laboratory CasualLaboratory Technician (until , o AssDip Accounting ,BA, vi r t Buick, Administration Support Support Administration DipAppSc, c , Secretary totheCompany Secretary , , Casual Laboratory Casual Laboratory Technician Library Assistant Library AssDip(Food Tech)

Laboratory Assistant/FunctionSupport UAdel Casual Laboratory Casual Laboratory Technician UAdel. USA Administration Support Support Administration BSc , AssDip(Farm Mgmt), AssDip(Farm BSc(Hons) Receptionist Accountant IS,Manager – AIFST, , BA

Casual Laboratory BSc AssDip(Acc) Casual Analyst (until15 , AdvCert (Lab AdvCert Tech) AssDip(AppChem) ,Trace Analysis ,Trace DipWineMrktg DipWineMrktg Analytical Service Casual Laboratory UAdel Flinders BEc, USA UAdel Administration BAppSc BAppSc BSc Secretary Secretary Casual , UAdelaide ,Technical Officer TAFE, UAdel Flinders Casual , , G r Czech SAIT a d Chemist , , UAdel. ,CPA , , JANE ROBICHAUD GUEST SPEAKER 11 AWITC

7 (USA) 8 Highlights of the year • A rapid and non-destructive methodtomeasure andnon-destructive Arapid • totrihydrodimethylnaphtalene A newprecursor • stable isotopelabelledanaloguesof Thirty • Usingstable isotopelabelledanaloguesof • Publication oftheoutcomesInstitute's • yellow brown glass)bottles. amber (brown glass)andantiquegreen(dull in with andby correlation A 540nm, bottles, greenandcobaltblue emerald yellow glass), determine A 420nminFrenchgreen(pale itispossible to coloured glassbottles, inthe cannotbedetermined the fullrange of 350to700nmcanbedetermined.Whilst range bottles (Flint)thefullvisible spectrum Innon-colouredglass of different bottlesizes. inexpensively modified toenable theinsertion of acommonUV-Vis spectrophotometerwas sampleport wine colourwasdeveloped.The inRiesling. the development ofthischaracter knowledge isaprerequisitetobettercontrol hasbeenidentified.This to agedRieslingwine, kerosene-like characters whichconfers (TDN), towineflavour.contribute analytical methodsfor compoundswhich synthesised for useindeveloping new volatiles fermentation have been important absorb flavour compoundsfromwine. intheircapacityto considerably closures vary hasindicatedthatdifferenttwo typesof years for winesthathave beenstoredinbottlefor analysis ofdata Apreliminary being addressed. the issueofflavour scalpingby closuresis wineflavour/aroma compounds, important typesofwineclosure. ofvarious relative merits have thedebateon beenable topursue onwhichmediacommentators information published datahasprovided objective electronic mediain andoverseas.The Australia and publications andmainstreamprint industry bothfrom in unprecedentedmediaattention, inJuly 2001resulted major wineclosuretrial TheNIRStechniquecontinues toshow promise • studiesbasedonan With advancedsensory • h plcto fte‘ot-elwel was The application ofthe ‘mouth-feel wheel’ • highly integrated first the the2002vintage, In • methods, UsingHPLCandmassspectrometric • ofwhite between pairs Visual comparisons • transfer androbustness ofcalibrations. transfer and standardisation oftheinstruments highlighted thesignificant challengeswithboth the 2002vintage conductedduring trials Commercialisation to thebroaderindustry. field-proving toassisttransfer trials in further Centre for Viticulture's commercialisationactivities Research staff areassistingtheCooperative Institute technology intotheirbusiness activities. theiradoptionofthe companies arefurthering andseveral as ausefultoolfor theindustry perception ofwinelike mediawere explored. onthemouth-feel and winepolysaccharides anthocyanins ethanol, (‘tannin’) concentration, effectsinteractive ofproanthocyanidin and designtheprimary incomplete factorial vintage with Sauvignonwinesmadeinthe2001 Cabernet identification ofmouth-feel differences between andthe ofChardonnay wine, properties mildewinfection onthesensory powdery as well asassessmentsoftheimpact wine, onShiraz practices exposure andirrigation sun ontheeffect ofcanopytrials architecture, studiesincluded sensory winemaking trials.The and analysis winesfromviticultural ofseveral sensory descriptive extended totheformal (NIRS) for monitoring. fermentation Spectroscopyfeasibility ofNearInfrared bayanus S. of focused properties onthefermentation anthocyanin researchwithmicrobiologicalstudies that successfully linked ourtanninand were performed scalewinemakingtrials large seedswasdemonstrated. tannins ingrape unknown large and thepresenceofhitherto pigments couldbedetectedinwinesamples unknown red numerous potentially hitherto cons ofascorbicaciduseinwhitewinemaking. 420 measurementsinrelationtotheprosand careful reassessmentofconclusionsbasedon A pointstoaneedfor a Thisinformation wine. but were notvisually assessedasthebrowner measuredbrowning (A420nm) instrumentally which ascorbicacidwasaddedhadthehigher to indicator ofbrown colourinwines.Wines valueof universal A 420nm(‘yellow’) asan added atbottlinghave calledintoquestionthe wines towhichascorbicacidwasornot , and included experiments onthe andincluded experiments , .cerevisiae S. and .bayanus S. yeasts. • Further analysis oftherolea Further • withtheFT-IR trials Preliminary (Fourier • TheNIRStechnique has shown promiseasa • that The evaluationofanNIRSinstrument • • Application of the laboratory modelsystem Application of thelaboratory • low concentration ingrapes. low concentration of compoundsthatarepresentinrelatively promise inproviding measurement correlative ATR) showed (attenuated totalreflectance, using anovel sample presentationdevice Transform spectroscopy technique Infrared) redwinefermentations. their evolution during andgallicacidfor monitoring tannin, polymer, pigmented ofmalvidin3-glucoside, concentrations measurementofthe means ofrapid berries. scanning ofhomogenatesgrape with thecostoflower comparedto accuracy indicated thatthetechniquewasfeasible but berries scanwholeintactgrape can rapidly chosen for promotingorretardingMLF. couldbe combinations ofyeast andbacteria suggestingthatspecific the otherthreestrains, ofincompatibilityreactionsthan proportion revealed ahigher strain onebacteria however, strains, compatible withthefour bacteria and2) ofyeasts wereThe majority involved; dependedonthecombinationofstrains strain Compatibility between andbacteria yeast strain 1) 21 yeasts hasshown that: andfour bacteria to84combinationsof on malolacticbacteria for predictingtheeffect yeast offermentation the2002vintage. extensive evaluationduring winemaking teamshasledtoamore wines fromthe2001vintageby several of Appraisal content. pigmented ‘polymers’ theanthocyanin and through altering but alsoby affecting palateandcolour profile, wine flavour notonly by affecting thearoma yeast hasshown that with aconventional bayanus yeast inredwineproduction compared Saccharomyces cerevisiae .bayanus S. Saccharomyces can modify • Interspecies hybrids between hybrids commercial Interspecies • system redwinefermentation A laboratory-scale • compounds A studyoftheprecursor • Theidentityofgenesthatcodefor haze • pce,including species, from alltheother Saccharomyces cerevisiae were sourced. region fromwhichthegrapes ofthe irrespective had anaffect onwinecolour, system itcouldbeshown clearly thatyeast strain Usingthisfermentation has beendeveloped. scale measurements asachieved onthewinery colour that canproducewinewithcomparable heterofermentative lacticacidbacteria. ionsinthecaseof and ferrous in thecaseof include controllingresidualsugarandoxygen and those whichprevent biomassformation, control off-flavour inadditionto formation thatcouldbeusedto revealed factors several has heterofermentative lacticacidbacteria Dekkera/Brettanomyces required toproducemousyoff-flavour by serendipitous natureofresearch. the unexpected bonus and illustrates Thisisan coldandethanol. to tolerate may have someimpactontheabilityofyeast genesalsoshow thatthesegenes these ‘HPF’ Studies with for pilotscaletrials. materials quantitiesoftheseactive prepare larger Thisnow gives us theabilityto confirmed. haze protective activity)hasbeenunambiguously mannoproteinswith (HPFs; protective factors towine. aromas andflavours diverse havehybrids thepotentialtoimpart indicatesthatthe company winemakers analysis by Institutestaffand Sensory tocommercialwinestrains. comparable rates have juiceat beenshown grape toferment wherethey and commercialwinemakingtrials scalewinemaking been usedinlaboratory have ofthesehybrids Several been produced. Dekkera/Brettanomyces Saccharomyces bayanus Saccharomyces yeast and wine strains andstrains wine strains sensu stricto yeast ,have • The Library’s localsearchable database now TheLibrary’s • was 56%increaseinrequestsfor information • Theeleventh Australian Wine Industry Technical • technicalproblems wineindustry 546separate • 'Roadshow' A visitwasmadetoQueensland • heldat 72workshops AWITC were coordinated • Combinedheatand proteolytic enzymatic • reprint articles. reprint indexes over 44,000scientific andtechnical (3,363requests). Library Memorial fielded by staffoftheJohnFornachon inthe participated Trade Exhibition. were displayed and178exhibitors 134posters were held, 72workshops Chairs, and waspresentedby 57 speakers program formal registered (1,678delegates).The Adelaide witharecordnumber ofdelegates Conference™ wassuccessfully heldin concerned. practitioners provided totheindustry was on avoiding oftheproblems, reoccurrence ontheinvestigations andadvice reports formal and the analysis of1223individualsamples, resultingin were investigated theyear, during oneachoftwo days. concurrently, staffpresentedtwo fullday seminars Services andIndustry presented afull-day seminar, SixseniorInstitutestaff in November 2001. presented by Institutestaff(see Appendix 1). being workshops withseveral by Institutestaff, palate characteristics. negligible effect onaromaandnoeffect on bentonite-fining requirementsbut had theproteinlevels reduced and alone, orheat treatment and enzymetreatment, tubular heatexchanger.This combinedheat immediately cooledto16ºC19ºCina then heated at90ºCfor 1minute, with andwithoutenzymeadditionwere procedure for commercialapplication.Wines tobeapromising requirements appears unstable proteinandreducebentonite treatment ofwhitewinestoremove heat • Institute staffassistedinthedevelopment Institute of • TheInstitutepublication, • conjunctionwith in The Alfred TheInstitute, • 9000copiesoftheInstitute’s annual publication, • The respondedto566enquiries Viticulturist • Institutestaffrespondedto5,720 Overall, • staffprovided Institute afreeadviceand • 27postgraduate staffsupervised Institute • staffpresented50lecturesand Institute • were and44posters 29workshops • staffgave Institute 78invited oral • onInstitute TheInstitutepublished 28papers • Theweb-accessible database(available only to • National Wine Centreexhibits. destinations. export forwas republished 47 withinformation of specifications for theexport Australian wine inwine.’of potentialallergens entitled ‘The identification andmeasurement the GWRDCfor anewtwo-year project securedfundingfrom and MonashUniversity, run. print increased demandhasrequiredanadditional Viticulture 2002/2003 Viticulture Agrochemicals registered for usein Australian to agrochemicals. of whichapproximately 75%were related through the Analytical Service. This figure doesnotinclude requestfor work day oftheyear. working onevery information 22 peoplecontactedtheInstituteseeking putthestatisticsintoperspective, to year or, the2001/2002 during requests for information fromindustry. 1,600 enquiries includingrespondingtosome winemakers to problem-solvingAustralian service five theses. thecompletionof students andsupervised students. undergraduate coordinated asixweek subjectto presented in andinternationally.Australia presentations in andoverseas. Australia publications within andinternationally.Australia activities inrefereed andnon-refereed andresearchpublications andproceedings. trade approximately 20,000recordsfromrelevant theyearin size andnow during comprises doubled levypayers) wineandgrape Australian were producedand Analytical ,

9 In addition to undertaking research and other Creina Stockley is a member of the Australian Visitors to the Institute International Japan USA projects described in this report, the Institute Wine and Brandy Corporation’s Legislation Professor Hiroshi Takesako, Meiji University Jeffrey McCord, Director of Research and performs a large number of external activities Review Committee,Technical liaison Officer of Australia Brazil and six postgraduate agricultural science Technical Sales, StaVin Incorporated, Sausalito, in support of the Australian wine industry. the Wine Industry Technical Advisory Dr Robert Kagi, Professor of Applied Chemistry, Julio Meneguzzo, - Manager Cave de Pedra students, Japan (4 September 2001) CA USA (30 July 2001) Committee of the Winemakers’ Federation of Acting Head, Department of Applied Chemistry, Winery, Cleber Andrade - Enologist, President David Plumb, Fine Northern Oak, Minesota, Information on seminars, talks and poster papers Australia/Australian Wine and Brandy corporation, Dean of Science, Curtin University & Director, Brazilian Association of Enology, Alberto Miele – New Zealand USA (4 October, 2001) given to outside organizations, academic lectures a member of the National Reference Committee Centre for Petroleum and Environmental Researcher, Antonio Santin - Agronomist Tony Pritchard, Montana Wines and nine M. Carmo Vasconcelos, Associate Professor delivered, graduate students supervised, and the – Environment Strategy Development (South Organic Geochemistry (10 July 2001) Engineer, Romenilson Souza - Enologist, winemakers, Hawkes Bay, New Zealand Viticulture, Oregon State University, USA papers published is tabulated and can be found Australian Wine and Brandy Industry Dr Chris Ford and 12 undergraduate students, Manager Organizacao Leao do Norte, Jorge (12 October 2001) (29 November 2001) in Appendices 1–4 of the Annual Report. Association), is Vice-President of the Nutrition University of Adelaide (3 August 2001) Tonietto – Researcher, Clovis Boscato - Paul Eden, Team Leader; Graeme Bradshaw, Dennis Hill, Director of Winemaking, Codera Activities in addition to those in the Appendices and Wine Expert Group for the OIV and is on Tony Begley, St Peter’s College (7 August 2001) Enologist, Manager Boscato Ind. de Vinhos Allan Scott Wines, Blenheim; Quintin Broad, Wine Group, California, USA (7 February 2002) are described below. the Advisory Board of Vinsalud Chile 2002,Wine Peter Kane, Austrade National Manager, Centre Winery, Ademir Brandelli - Enologist, Manager Waipara; Peter Kerdemelios, Nelson Leslie Norris, Dry Creek, E & J Gallo, Modesto, and Health International Congress. Europe (16 August 2001) Wines Don Laurindo Winery, Antonio Marlborough Institute of Technology; Stephen USA (7-8 February 2002) Peter Høj is a member of the following: Michael Kenneally, Chairman Spatial Australia Czarnobay - Enologist, Cooperativa Vinicola McNally; Andrew Moore,Waipara Springs Paul Stafford, Director of Table Wines, E & J

Staff activities - Prime Minister’s Science, Engineering and Elizabeth Waters is Manager of Program 1 of (16 August 2001) Aurora Winery, Alexandre Miolo - Manager Winery; New Zealand (29 January 2002) Gallo, California, USA (6 March 2002) Innovation Council the Cooperative Research Centre for Viticulture Nicolo Voeckler, Flinders University Miolo Winery, Antonio Mioranza - Manager Marcello Monticelli, Director of Winemaking, - Premier’s Science and Research Council II (CRCVII). (6 September 2001) Mioranza Winery, Arnaldo Passarin - Manager Norway Sonoma Estate Wines, California, USA (South Australia) Melanie Cooper, New Scientist Uniao de Vinhos Winery, Cristiane Passarin - Frithjof Nicolaysen, DG adjoint & CQ, Arcus (6 March 2002) - Premier’s Wine Council (South Australia) Mark Sefton is on the editorial review board (18 September 2001) Manager Uniao de Vinhos Winery, Werner Produkter AS, Norway (18 October 2001) Te r r y L e e , Vice President, Research, E & J Gallo, - International Trade of the International Journal of Vine and Wine Vivian Boghassian, Food Science Australia (24 Schumacher - Manager Coatec Company, Lidio California, USA (6 May 2002) Advisory Committee (AWBC) Sciences and is the project leader of project September 2001) Ziero - Manager Casa Cordelier Winery, Portugal Ken Ford, President Winery Operations,The - Wine Industry Technical 1.3 of the CRCVII. Professor O.H. Blake, Vice Chancellor, President, Association Vale dos Vinhedos Dimatino Da Souza, DRS, Portugal Wine Group, California, USA (27 May 2002) Advisory Committee (AWBC/WFA) University of Adelaide (5 October 2001) (Vineyard Valley), Mrs Natercia Ziero, Alberto (14 February 2002) - NWIRC Pty Ltd Board Markus Herderich is leader of project 1.2 Dr Chris Ford and 11 undergraduate students, Miele, Ecofisiologia da videria, Embrapa, João Other (National Wine Industry Research Cluster) of the CRCVII and is an 'Affiliate Associate University of Adelaide (11 October 2001) Seibel, Presidente Executivo, Ibravin, Lucindo Romaina A group of international delegates attending the - Cooperative Research Centre for Professor' at The University of Adelaide. The Hon. Peter McGauran, Federal Minister for Copat, Director Tecnico, Salton Vinhos, Jean Alexandru Radocea, Secretary General of the 81st International Congress and 26th General Viticulture II Board Science (29 November 2001) Pierre Rosier, Dr. em Enologia, Epagri, Brazil Ministry of Public Administratin and President Assembly of OIV (18 October 2001) - Wine Committee (Royal Agricultural and Leigh Francis is an Editorial Board member of Tony Ryan, Executive Producer Lifelong (11 October 2001) National Office for Cadastre, Geodesy & Horticultural Society of South Australia) the Journal of the Science of Food and Agriculture. Learning 5UV Radio, Adelaide University Cartography; Mirela Iorgulescu, Director - Waite Campus Management Committee (30 November 2001) British Columbia General Bucharest Cadastre Office, Silviu - Committee of Management,Viticultural Paul Henschke serves on the Editorial Review Michel Meunier (wine production lecturer) and Allan Markin, Regional Principal at Okanagan Soare, Account Manager Government, ICL Publishing, publisher of Australian Journal Board of the following journals: Australian Journal Leigh Schmidtke (wine microbiology lecturer), University College in British Columbia Romania (16 August 2001) of Grape and Wine Research of Grape and Wine Research; South African Journal Charles Sturt University (5 February 2002) (19 March 2002) - Editorial board of the Journal International of Enology and Viticulture, Mitteilungen Brenton Baker, Group Viticulturist and Alex Sas, South Africa des Sciences de la Vigne et du Vin Klosterneuburg; and Australia and New Zealand BRL Hardy (8 February 2002) France Professor Isak Pretorius, University of - Conference Planning Committee of the Eleventh Wine Industry Journal. Members of the Prime Minister’s Science Bertrand Thuillier, ABT Informatique, France Stellenbosch, Dr Pierre van Rensburg, Australian Wine Industry Technical Conference Engineering and Innovation Council (5 July 2001) University of Stellenbosch, Dr Melanie Vivier, (7-11 October 2001, Adelaide) (Chair) Eveline Bartowsky serves on the Faculty of (Acquaculture): Dr Wendy Craik, Chair, Dr Dominique Deltiel, ICV, France University of Stellenbosch, Dr Markus - Australian Organising Committee of the 26th Sciences (Waite Campus) Occupational Health Australia Fisheries Management Authority, (18 October 2001) Lambrecht, Distell, Stellenbosch, Professor World Congress and 81st General Assembly of and Safety Committee. Brian Jeffries, President Tuna Boat Owner’s Chris Chervin, ENSAT Toulouse, France Leopold van Huysteen, University of the Office International de la Vigne et du Vin Association, Professor George Kailis, (5 March 2002) Stellenbosch (18 October 2001) (OIV) (11-18 October 2001, Adelaide) and Peter Godden was a member of the Conference Executive Director, MG Kailis Group, Ron Anthony Meduna, Bosman Bonthuys, Carel Hugo, was Section President of the Oenology Sub- Planning and Program sub-Committees and was Reichbert, CEO CRC Reef Research, Peter Germany David Smit, Deon Boshoff, Eduard Malherbe, Commission for the Australian OIV Congress. the Workshop Coordinator of a program of 72 Rothlisberg, Program Leader, CSIRO Division Dr Stefan Maus, Freelance Journalist, Germany Esmarie Smuts, Inus van der Westhuizen, workshops held at the Eleventh Australian Wine of Marine Research (11 February 2002) (5 October 2001) Jean van Rooyen, JG Auret, Jonathan Snashall, He is also the Institute’s representative on Industry Technical Conference. Stephen Strachan, Winemakers’ Federation of Professor Rainer Wittkowski, BGVV, Berlin Jurgen Siebritz, Lauren Dalton, Kathleen Adelaide University’s Department of Australia (13 February 2002) Germany (18 October 2001) Krone, Nevin du Toit, Rolainie Lotz,Takkies Horticulture,Viticulture and Oenology Advisory Mark Gishen is leader of project 1.4 Tony Martin, Chairman CRCV II and Dr Jim Professor Helmut Guth, University of Cloete, Pieter de Wet, Elsenburg College, Committee and the Management Committee of of the CRCVII. Hardie, Chief Executive Officer CRCV Wuppertal, Germany (18 October 2001) South Africa (23 November 2001) the Department of Horticulture,Viticulture and (19 February 2002) Dr Juliane Feurle, Leader Analytical Services, Oenology. Professor Høj is the current holder Don Buick is a voluntary assessor for the Dr Paul Chambers, School of Life Sciences, 4SC AG, Germany (20 December 2001) Spain of the Australian Wine Industry Chair of National Association of Testing Authorities in Victoria University of Technology (21 Jochen Basler, Deutscher Weinbauverband E.V., Professor Santiago Minguez, Catalonian Oenology at Adelaide University. the field of chemical analysis of food and wine. February 2002) Germany (24 January 2002) Institute for Grape and Wine Research, Spain Members of CSIRO Land and Water Divisional Jürgen Hoffmann, Director of winemaking at (18 October 2001) Hans Muhlack is the Public Officer of the Matthew Holdstock serves on the Executive Committee (5 March 2002) Reh Kendermann Winery, Bingen, Germany Australian Wine Industry Technical Conference Interwinery Analysis Committee. Dr Kees Versteeg, Food Science Australia (12 April 2002) Inc. and NWIRC Pty Ltd. (8 March 2002) Dr Greg Organ, Flavour Chemist, Lion Nathan Rae Blair was a member of the Conference (21 March 2002) Planning Committee for the 11th AWITC and is Violetta Misiorek, CSIRO Mathematical and the Treasurer and Conference Manager of the Information Services (24 April 2002) Australian Wine Industry Technical Conference. 16 Certificate in Food Technology students She was also a member of the Australian from Gilles Plains TAFE accompanied by Organising Committee of the 26th World Adrian Griffith, lecturer (6 May 2002) Congress and 81st General Assembly of the OIV. Michael Burleigh, Foss Australia (13 May 2002) Board members for Cooperative Research Centre for Viticulture (17 May 2002) Group of grapegrowers through a coordinated visit from Elders (21 May 2002) 11 Certificate in Food Technology students from Regency Park TAFE accompanied by Karma Pearce, lecturer (28 May 2002) Charles Drew, Scholefield Robinson Horticultural Services (6 June 2002) 10 11 12 Report on 11 AWITC Muhlack isthePublic Officer ofthe AWITC Inc. andHans Hack coordinatedtheposterdisplay; Jeremy toassistwiththeworkshops; long hours somevery of stafffromtheInstituteworked number alarge coordination oftheworkshops; Robinson and Trudy Weber assisted withthe Ella coordination ofthe72workshops; Committee andwasresponsible for the ontheConference Planning participated Peter Godden Conference PlanningCommittee; on the Conference Managerandparticipated RaeBlairisthe TreasurerCommittee; and Conference Planning Peter HøjistheChair, Professor viz: the conductofConference, Institute stafffeature inmany ofthekey rolesin The Australian Wine ResearchInstitute. for opportunity and amajorextensioneffort premiertechnicalconference, wine industry’s the AWITC isthe Australian threeyears, every Held (AWITC). Technical Conference Inc. and Oenologyofthe Australian Wine Industry member withthe Societyfor Australian Viticulture The Australian Wine ResearchInstituteisaco- Technical Conference (7-11October2001) The Eleventh Australian Wine Industry Carolyn Grant Carolyn staff co-authoring many ofthewinningposters: staff co-authoring withInstitute awarded tothefollowing posters, were andposterprizes categories, viticultural covered ofoenologicaland arange The posters ofthe130+technicalposters. quality andvariety A valuedaspectoftheconference wasthehigh intheirown organisations. tune operations tofine- issues withconsequentopportunities oflocalandglobal facilitate anunderstanding allows delegatestobroadentheiroutlookand Thistypeofinteraction days wasvitally important. colleaguesovernational andinternational four withsomany exchange information and informally theabilitytomeet immense valuetodelegates, were of andposters workshops the program, being fromNewZealandandSouth Africa.Whilst ofthesedelegates with themajority conference, attendedthe visitors Around 200international intheactivities. andtookpart 7-11 October2001, over 1,650delegatesattendedtheevent from the problems withflightcancellations atthetime, delegates beingunable toattendtheevent dueto Despitesomelocalandinternational facilities. exhibitioninitsnewly expanded and trade oftheCentre’s majorconference first be part together atthe Adelaide Convention Centreto tocome enabled the wineindustry Australian heldin Adelaide, The eleventh Conference, Rae Blair discussion such asthe Someworkshops lively debateamongstattendees. sparked Many oftheworkshops to nameafew. just venue, totheworkshop buses for theirtrip fed andontooneofthemany sessions, formal delegateswere outofthe toensuring glasses, the cardboardsmellfromthousandsofwine winesthroughcustomstowashing international fromclearing proved tobeahugelogisticaltask, ofworkshops The conductofavastrange delegates were able toattendmultiple workshops. andmany thattheywishedtoattend, workshops Many delegatesfound oneormore valued. wasgreatly andpresentors input fromconvenors andthe tomount72workshops, undertaking Itwasamassive over 1,900placesbeingsold. were wellThe 72workshops attendedwith ofwinemicrobiologyposters a range • • • Wegen van of fromarange institutions. Australian andB. Markides A. Pollnitz, A. McCarthy, J. Langridge, P. Kwiatkowski, M. Jiranek, K. Howell,V. Henschke, P. Heinrich, A. Francis, L. G. Fleet, Lopes, deBarros M. Currie, G. Costello, P. Bellon, J. Bartowsky, E. Eglinton, authored by J. and University; Sturt fromCharles Scollary andG. Clarke by A. (+)- catechininsyntheticwhitewine Mechanisms ofcoppermediatedoxidation of Australian Wine ResearchInstitute; from Kwiatkowski andE.Waters The colour measurementofwhitewine Non-destructive uhrdb .Soruons M. Skouroumounis, authoredby G. , will resultinminutes beingprepared, Ethical issuesfacing –a winemakers authored Trudy Weber reconstruction of varietal flavour ofvarietal inwhitewines reconstruction onthe presented aspects of hisseminalwork of Helmut GuthfromtheUniversity Wuppertal Professor thefeel ofawinein-mouth. to describe which identifies anddefines standardterminology hasbeendeveloped a ‘mouth-feel wheel’ research, Fromthis with collaboration Adelaide University. in The Australian Wine ResearchInstitute, wine ofred properties sensory Characterising ‘in mouth’ The Institute’s presented DrLeighFrancis would appeartobeavaluable commercialtool. which just simply by theirusualdemographics, not by theirtaste/preference, mapping consumers gave of presentationswiththeories Estates, Blass fromBeringer Wine and JaneRobichaud, Gallo), &J. Dr Director, Terry Lee(now withE. Institute Former overall. provoking session, for productdevelopment Rose from Yalumba) probably identifySession6(Chairedby Louisa based ontheviewsofmany delegatesonecould However, presentations were evidentinallsessions. quality and out, the sessionshadturned Committee were pleasedoverall withtheway oftheConference Planning Members October. 7Octoberto 10 Wednesday, from Sunday, whichwasheld attended inthemainauditorium were well program Presentations intheformal future. industry’s andmay have apositive impactonthe need, thatfilledto provide anindustry workshops were able satisfying outcomethattheorganisers Itwasa bodies. the majorwineindustry which willbecirculatedtotheattendeesand , which came from research undertaken by which camefromresearch undertaken , Narelle D’Costa Narelle Application of sensory science Application ofsensory as themostthought- lwt eeae.Many went togreatlengths flow todelegates. endeavouring toachieve maximum information andthecompanies intheexhibition, participating It waspleasingtoseesomany ofthesuppliers and wasopentodelegatesnon-delegates. from Sunday nightthroughto evening, Thursday Theexhibitionwasopen of exhibitionspace. away were turned duetolack some exhibitors unfortunately, expanded facilityin Adelaide and, completely filled thenewly Some 178exhibitors ever heldwitha the largest Technical Conference. andthisyear’s exhibitionwas exhibition, trade Run alongsideeach Technical Conference isa on the Tuesday evening with820attendees. andaConference dinnerwhichwasheld evening, a Welcome Reception functionontheSunday attheConference comprised The socialprogram withtopicalpresentations. to beformed received whichenabledabstracts two colloquia colloquia were developed fromexcellentposter These colloquium. oenological andaviticultural wassupplementedwithan program The formal industry. to ourmodern anditsrelevance wineshow system, Australian by Brian Walsh from Yalumba Wines onthe session wascompletedby aneloquentpresentation The inthefinal wine. in ethanolconcentration this benefit isannulled by theconsequentincrease characters, offruit maximise theconcentration to fruit might find thatinourquesttoripen we Paradoxically, individual aromacompounds. effect alcoholhasontheperceptionof ‘dulling’ hardevidencefor the very and provided further Poster Display Delegates viewingthe Jeremy Hack Jeremy comparable events on the world winecalendar. eventscomparable ontheworld astherearefew visitors international upon by many was remarked offorms, variety a in present tothemafeast ofknowledge, and of technicians, Australia’s wineindustry number togethersuchalarge Being able tobring and Development Corporation. and Winetitles andtheGrape Wine Research Research Hickinbotham Memorial Trust, Stephen ChrHansen,The SeguinMoreau, Amorim, International, Netafim Australia,Vinpac the event: to were valuablefollowing contributors sponsors The fees tobeheavilyregistration subsidised. moneywasappliedtoallow student sponsors they are the future of the i the of they arethefuture for is important Additionally we believe it ofsponsors. support withoutthestrong feeslow charged, registration This typeofevent isimpossible tomountatthe wine industry. the the latestinnovations available thatsupport ofproductsand awiderange the onevenue, in for delegatesandnon-delegatesalike toview, anditprovides agreatopportunity whole event, componentofthe exhibition isanimportant Thetrade created afestival-like atmosphere. which to ensuretheirdisplay wasdistinctive, tdnst tedteeet as students toattendtheevent, dsr,therefore ndustry,

13 Wine grape tannin and included Stephanie Lambert, student at The Anders Hakansson, visiting postgraduate student colour specification University of Adelaide, who finished the from Denmark has synthesized two of these experimental part of her PhD research on Malvidin-derived pigments and confirmed their

Dr Markus Herderich, Dr Leigh Francis, copigmentation and submitted her thesis for the chemical structure. Their resistance to SO2

Staff Dr Elizabeth Waters, Dr Zhong Kui Peng, award of the degree of Doctor of Philosophy, and induced bleaching and relative insensitivity to Yoji Hayasaka, Dr George Skouroumounis, Dr Ewald Swinney (Industrial Research Limited, pH induced ‘fading’ was also demonstrated. Dr Stéphane Vidal, Mariola Kwiatkowski, NZ), who has accepted the position as post- Kevin Pardon, Gayle Baldock, Kate Lattey, doctoral fellow at The University of Adelaide Linking the astringency and mouth-feel Mango Parker, Maria de Sa, Heather Donnell under the daily supervision of Associate Professor properties of wines to tannins and other Collaborators Dr Patrick Iland, Dr Graham Graham Jones (The University of Adelaide). polymer fractions in wine Jones, Stephanie Lambert, David Lee, Renata For the first time purified tannin preparations Ristic (The University of Adelaide) Wine pigments have been profiled for their astringency sub- Research in Dr Graham Jones' group (The qualities.The sensory studies clearly demonstrated This project was initiated as collaboration between University of Adelaide) has demonstrated that that the intensity of astringency increased with The Australian Wine Research Institute and The copigmentation reactions are strongly influenced the degree of polymerisation, i.e. with larger University of Adelaide at the request of industry; by pH, with colour enhancement attributable to molecular mass. However, no bitter properties an Industry Reference Group composed of copigmentation being greatest at higher pH values. were associated with the tannins under study. twelve senior winemakers advises it. Funding for Ethanol decreases the copigmentation interaction. this project is provided by the GWRDC as well Self-association of Malvidin-3-glucoside also appears Galloylated tannins such as seed tannins tended to as by the CRCV. to be a major cause of colour enhancement. As be coarser while the presence of epigallocatechin model experiments show that the extent of units that can be found in skin tannins decreased Since the importance of grape anthocyanins to intermolecular copigmentation depends on the the perception of roughness. It should be noted wine colour is well established, effort in the concentration of anthocyanins, more is likely that the extent to which those grape tannins research program on red wine colour has been better in young red wines. Conversely, aged under study exist in wine is largely unknown on the formation of new and more stable wine products feature significantly reduced concentrations and requires further investigation.

Research Teams report Research Teams pigments from the anthocyanins, and the influence of anthocyanins and the contribution of of tannins and other phenolic compounds on intermolecular copigmentation to the colour of These outcomes have been drafted for publication Markus Herderich either stabilising wine colour or augmenting colour older red wines remains to be established. by S.Vidal, I.L. Francis, S. Guyot, M. Kwiatkowski, through copigmentation interactions. In addition, R. Gawel,V. Cheynier and E.Waters and the focus is on methods for thorough structure Stephanie Lambert, a University of Adelaide manuscript The mouth-feel properties of grape evaluation of tannins, and on qualitative and PhD Scholarship holder, has completed her PhD and apple proanthocyanidins in a wine like quantitative changes of polyphenols during research on copigmentation and has submitted medium has been submitted for publication. viticulture and winemaking.The studies on red her PhD thesis entitled Copigmentation and its wine mouth-feel concentrated on the sensory impact on the stabilisation of red wine pigments. In addition, the main neutral and acidic wine evaluation of purified grape tannins and have polysaccharides were proven to significantly been extended to evaluate the influence of Robert Asenstorfer completed his PhD research enhance the 'fullness' perception.The acidic polysaccharides, anthocyanins, and ethanol at The University of Adelaide on new wine polysaccharides were also involved in decreasing concentration on tannin perception. pigments derived from anthocyanins in 2001. the astringency properties of a model wine. Robert has demonstrated that the new wine The ambitious objectives of this challenging pigments are more resistant to oxidation as well A complex sensory study, based on an incomplete process depending on the presence of each treatment: 1) vines wrapped in bird netting sun exposed treatments.The sun exposed

multi-disciplinary project are: as to SO2 bleaching and are much more long- block experimental design, was conducted to individual component and on interactions (shaded treatment), 2) shoots positioned up treatments were rated higher in ‘overall fruit • To gain an understanding of the types of lived than the simple grape anthocyanins. evaluate the influence of polysaccharides, between components. (moderately open canopies), 3) shoots positioned flavour’ and ‘plum’ and ‘licorice’ aroma, they were compounds important to red wine colour (Asenstorfer, R.E.; Hayasaka,Y.; Jones, G.P.Isolation anthocyanins, and ethanol concentration on tannin up and down (open canopies) and 4) a reference also more ‘drying’,‘coarse grain’, and ‘adhesive’ and mouth-feel and of conditions favouring and structures of oligomeric wine pigments by perception.The mouth-feel properties of the A manuscript summarizing these outcomes, treatment, which consisted of vines in another than the shaded counterparts, and deeper in their presence in wine. bisulfite-mediated ion-exchange chromatography. samples were mainly determined by the tannin entitled The mouth-feel properties of row and represented a typically low yielding, well colour. A separate quality assessment panel, • To determine whether the interaction of J. Agric. Food Chem. 49: 2001; 5957-5963 – concentration, but also strongly influenced by all polysaccharides and anthocyanins in a wine like balanced, open canopy Barossa Valley vineyard. evaluating the wines in duplicate, rated the tannins with other grape and wine Institute publication # 683). the other factors. An increase of ethanol medium, by S.Vidal, I.L. Francis, P. Williams, M. shaded treatment as lower in overall quality, as compounds modifies their sensory properties. concentration was responsible for an increased Kwiatkowski, R. Gawel,V. Cheynier and E.J. This exposure trial forms the major part of the indicated by the 20 point score system. • To establish viticultural and oenological To extend our knowledge on anthocyanin derived perception of bitterness. Neutral polysaccharides Waters was submitted for publication. PhD research conducted by Renata Ristic who has techniques that enhance wine colour and stable pigments, the conditions mediating the seemed to lower bitterness but not the astringency now commenced writing her thesis.To date, most During the 2001/2002 growing season, a research desirable mouth-feel. formation of vitisin A, one prominent red perception whereas acidic polysaccharides Drs Stéphane Vidal and George Skouroumounis of the chemical analyses including skin anthocyanins collaboration has been initiated between Renata pigment in wine, have been studied in detail by reduced astringency, specifically its coarse, chalk started the adoption of Multilayer Coil and phenolics, seed catechins and tannins of grapes Ristic and Dr Patrick Iland (The University of Research staff involved in the Tannin project Robert. A manuscript describing the formation and pucker sub-descriptors. Presence of Countercurrent Chromatography (MLCCC) and wines have been completed, all wines from Adelaide), the Tannin team at the Institute, and It remained particularly difficult to attract Australian of vitisin A in experimental Shiraz wines has anthocyanins contributed both fullness and techniques for the preparative isolation of the 2000 and 2001 vintages have been assessed Mark Downey and Dr Simon Robinson from researchers with a strong science background been submitted for publication to the Australian coarseness/chalkiness. anthocyanins and related 'small' polyphenols by sensory studies, and the data is now being CSIRO Plant Industry to study the impact of sun for the CRCV-funded post-doctoral and PhD Journal of Grape and Wine Research. required for extended sensory evaluation.They analysed by statistical techniques.The results have exposure and shade on anthocyanin and tannin positions. All tannin-related research projects will, These studies demonstrated that tannin made good progress with the separation of been presented at the Eleventh Australian Wine properties.The viticultural trial takes advantage of however, significantly benefit from the contributions In collaboration with Robert,Yoji Hayasaka concentration was the major factor responsible anthocyanin and related anthocyanin derivatives, Industry Technical Conference (11AWITC) and boxes developed at the CSIRO to protect bunches of the new team members:Tangerine 'Mango' developed and optimised methods for the for the mouth-feel differences observed within and developed the method further by using a draft manuscript on Grape seed development from light exposure without any further Parker (research assistant, polyphenol analysis detection of stable wine pigments by Electrospray the set of samples tasted in our experiments. In gradient elution with different solvent systems. and its relationship to berry development for modification of the canopy. After fruit set, 400 and Shiraz 'pepper flavour'), Kate Lattey (sensory ionisation mass spectrometry (ESI-MS/MS). addition, not only grape tannins but also wine Shiraz has been prepared for publication. bunches were enclosed in boxes at a McLaren assistant), and Maria de Sa (CRCV PhD student, Applying tandem mass spectrometric experiments polysaccharides can play an important role in the During the 2001/2002 season, Renata Ristic, Vale Shiraz vineyard. At this stage the fruit has been 'red wine colour') who commenced in early 2002. numerous potential red pigments could be mouth-feel properties of wine. Neutral and acidic PhD student at The University of Adelaide, and The major outcome of this exposure trial to harvested and used for small-lot winemaking. In addition, Markus Griesser and Christian detected in wine samples.With this approach we polysaccharides are likely to contribute a ‘fullness’ Dr Patrick Iland continued studies on canopy date is that berries from shaded canopies Preliminary data indicate that the total colour of Landmann, two post-graduate Food Chemistry also identified four novel polyphenol derivatives sensation to some wines, especially to those with exposure with Shiraz vines at the Nuriootpa grown in this experiment at Nuriootpa have berries from boxed bunches was significantly students from Germany, had joined the Tannin for the first time as natural products. (Hayasaka, low levels of tannins such as white wines.When Viticultural Research Station, South Australia.With lower concentrations of skin anthocyanins and lower than that of berries from exposed bunches. team for six months as 'occupational trainees' Y.; Asenstorfer, R.E. [2002] Screening for potential present in wine with tannins, as in a red wine, this on-going trial they compared the physical and phenolics, and higher concentrations of seed However, since the size of berries from the sun- and provided substantial analytical back-up for pigments derived from anthocyanins in red wine neutral polysaccharides may lower bitterness chemical composition of berries with chemical catechins and tannins.The sensory studies at the protected boxed bunches was lower, the the 2002 winemaking trials, assisted with method using nanoelectrospray tandem mass spectrometry. perception while acidic polysaccharides may reduce composition and sensory properties of wines made Institute have revealed that wine made from fruit concentration of berry colour (expressed as mg development, and initiated studies on yeast- J. Agric. Food Chem. 50: 756-761 – Institute astringency and more specifically its coarse, chalk from these vines grown under varying degrees from the strongly shaded treatment was rated, anthocyanins per gram berry weight) was similar mediated formation of stable red pigments. publication # 678). and pucker sub-qualities. Our results also indicate of canopy shading.The viticultural trial featured by a trained sensory panel, as more ‘herbaceous’ for each treatment. Interestingly, the colour Other fluctuations of the involved research staff that mouth-feel perception is a highly complex four treatments with eight replicates for each in aroma and more ‘viscous’ in mouth-feel than the parameters of the finished young wine were 14 15 16 Research Teams report [ procyanidins [tannins]fromgrape polymeric [2001]Quantitative analysis of E.J. Høj, P.;Waters, M.; Sefton, P.G.; Iland, Hayasaka,Y.; Z.; (Peng, analysis. by massspectrometric demonstrated tanninshasbeenrigorously identity ofpolymeric andthe andinwinehaveextracts beendeveloped, Methods toquantifythelevels oftanninsinseed Herderich. Markus of Ford(TheUniversity Chris Adelaide) andDr Dr to CRCVby Iland(asconsultant), DrPatrick projectapplicationwillbesubmitted preliminary new researchelementwithintheCRCVanda may continue asa trial well designedviticultural itisenvisaged thatthis (BRL Hardy/Leasingham), oftheinvolved company and theon-goingsupport Conditionalonfuturefunding tonne fermenters. 1 composition withwinesmadeonanexperimental andwine techniquesongrape impact ofviticultural tostudythe provided auniqueopportunity trial at theClare Valley.This well designedviticultural trial Sauvignonpruning sourced fromaCabernet small lotwinemakingandHPLCanalysis offruit wereLandmann andMangoParker involved with includingChristian tannin projectmembers Institute Iland, Under theguidanceofDrPatrick for thisphenomenon. andwinestoinvestigate possible causes berries flavonols outon andflavanols willbecarried Detailedanalysis ofanthocyanins, bunches. lower inthewinefromsun-protectedboxed aaaaY;ia,S;aes .. oe,GP [2001] G.P. Jones, E.J.; S.;Waters, Hayasaka,Y.;Vidal, J.A.; 1746 Institutepublication andKennedy, 1740- 49: FoodChem. Agric. J. phloroglucinol. acid-catalysis inthepresenceofexcess proanthocyanidins cleavage productsfollowing of [2001]Analysis G.P. Jones, J.A., (Kennedy, analytical protocolhasbeenpublished. andthe of phloroglucinolhasbeendeveloped, tanninsusingacidhydrolysis inpresence grape thecompositionof A methodfor characterising elucidation. structure MS techniquestofacilitateidentification and routine HPLCsystemsandtheresearchHPLC- methods andaimfor compatibilitybetween our we optimize theaccelerated pigmented ‘polymers’, development for theanalysis ofanthocyanins and Continuing ourmethod trials. fermentation from substantially increased samplenumbers resulted inthehigherthroughputrequiredfor the allowed significantly reducedanalysis timeand techniquesthat established chromatographic andwinemakingtrials.We numerous viticultural andwinesamplesfrom seed polyphenols ingrape, andpolymeric ofoligomeric determination and validatedasroutinemethodsfor the theanalytical protocolsareadopted At present, – Institutepublication #686). 70-75 8: Grape Wine Res. J. Aust. phase HPLC. inredwineby reverse pigmented polymers of [2002]Analysis E.J. M.A.;Waters, Sefton, A.; Oberholster, P.G.; Iland, Z.; (Peng, published. inwinesampleshasbeen pigmented ‘polymers’ anthocyanins and A methodtodetermine 26-31–Institutepublication #660). 49: Chem. Food Agric. J. liquidchromatography. performance Vitis viniferaVitis kg scaleaswell asincommercially relevant ] seeds by reverse phasehigh- ] seedsby reverse 1 wine phenoliccompounds. on red temperatures tanks andfermentation fermentation varieties, the influenceofredgrape wethese initial20fermentations aimedtoanalyze of Laboratory of The University Adelaide.With at theHickinbothamRoseworthy Wine Science havewinemaking trials beenconductedin2001 commercialscale thefirst colour andmouth-feel, To on studytheeffect ofwinemakingpractices levels properties ofwine andsensory Winemaking practicesthateffect tannins seeds usingelectrospray massspectrometry ( HøjandS.Vidal P. Cheynier, Waters,V. E. Herderich, M. publication by Hayasaka, Y. evaluation andtheresultshave for beendrafted tanninsusedfor sensory ofgrape properties thechemical studies aimingtounderstand representsamajorprogressfor our level.This detection ofindividualtanninsonamolecular Yoji Hayasaka allowed timethe for thefirst anESI-MS/MStechniquedeveloped by method, Following thepublication ofthephloroglucinol remainedintactuponhydrolysis. ‘polymers’ mostlikely becausepigmented products, coloured andeasy-to-analyse breakdown didnotyieldsignificant amountsof ‘polymers’ thatpigmented itcouldbedemonstrated addition, In tannins. resistant toacidhydrolysis thangrape results indicatethatwinetanninsaremore Preliminary andwine. seedsandskins, from grape tanninfractions several applied tocharacterise itwillbe Subsequently, validated attheInstitute. hydrolysis methodisnoworiginal adoptedand With focus onthestudyofwinetannins 5348-5355–Institutepublication #682). 49: Chem. Food Agric. J. development. different stagesofberry skinproanthocyanidins at Composition ofgrape Characterization ofproanthocyanidinsCharacterization ingrape Ken Pocock ). remain constantover time. of tanninsappearedto gross concentration the After fermentation racking. after thefirst finishedfastest untilpressingandwaslargely oftanninsandgallicacidwas The extraction uponHPLCanalysis. concentrations acetonitrile at high anthocyanins whichtypically elute ‘late’ molecular weight thantypicalgrape-skin representnon-polarspeciesofhigher ‘polymers’ Pigmented most likely fromanthocyanins. formed pigmentedcompoundswhichare describing term is ageneric that pigmented ‘polymers’ Pleasenote intheageingwines. be observed could nosignificant PPdegradation Importantly, amount ofMalvidin-3-glucosideandtanninpresent. tothe couldbecorrelated their concentration and fermentation producedduring were largely (PP) thestable pigmented ‘polymers’ M3G, derived tothegrape-skin Incontrast analytical results. and theHPLCanalysis yieldedconsistent aswell asthesamplingscheme Reference Group, withourIndustry developed inclosecollaboration that thewinemakingwhichfollowed aprotocol smallanddemonstrated wasrather fermentations ofM3Gwithinreplicate The variation peaked atpressingandthendeclinedimmediately. redpigmentMalvidin-3-glucoside(M3G) derived ofthemajorgrape theconcentration As expected, redpigments. anthocyanin-derived of andtheformation anthocyanin degradation studies withfocus oncolourextraction, thebasisofchemometrical data setsform these outcomes ofthe2002winemakingtrials, Sauvignon winemakingtrials.Together withthe andCabernet samples fromthe2001Shiraz We completedtheHPLCanalysis of300+wine feel properties. and mouth- colour stability, formation, ‘polymer’ pigmented anthocyanin andtanninextraction, ourfocus isonyeast effects on conditions, undercontrolledandreplicated batch offruit made from wines Bycomparing (HRWSL). Laboratory Hickinbotham Roseworthy Wine Science atthe extended tothe2002winemakingtrials the Institute’s winemicrobiologyteamwas between the The collaboration Tannin teamand red pigmentsinwinefermentations. ofstable for theformation which areimportant characteristics regard toexplainingthefermentation shows promisein considerable stages, in itsearly still Thiswork, redpigments. anthocyanin derived ofyeast of contribution totheformation oenotanninstoestablish derived the and grape anthocyanins purified chemically defined media, using developed asuitable modelsystem, have studentfromGermany, postgraduate avisiting Griesser, EglintonandMarkus Jeff team. withtheInstitute’scooperation winemicrobiology the Tannin‘polymers’, teaminitiated aresearch yeastfermenting ofpigmented for theformation To studytherelevanceofviable oractively of stablecolourinred winemaking. fermentation islikely theformation tosupport addition ofoenotanninsbefore orduring also explainstheanecdotalevidence that Themodel colour stabilityofageingred wine. fermentation cancontributetoincreased reactions responsible for PPformation during understanding andgreater control ofthe itcanbepredicted thatabetter Therefore, anthocyanins andtanninsintheferments. be directly linked toconcentrationsofboth significantly enhancedby fermentation andcan formation ofpigmented ‘polymers’ is Taken wasdemonstrated that it together, smalllotwinemakingaswell. during ‘polymers’ ofpigmented theformation described convincingly scale(700–800kg)ferments large for Shiraz model developed withCoonawarra thatthe different demonstrated yeast strains Creekand Langhorne Adelaide Hillswithsix sourcedat samples preparedfromgrapes HPLCanalysis oftwelve wine young Shiraz trial: and Paul Henschke fromtheLallemandyeast Eveline Bartowsky with dataobtainedby Drs wasverified ofpigmented formation ‘polymers’ That initialmathematicalmodeltopredict ofanthocyanins andtannins. concentrations basedonthe ofpigmented formation ‘polymers’ mathematical modelwasdeveloped topredict a Inaddition, fermentation. during ‘polymers’ ofpigmented withtheformation correlated clearly were studiedthatcouldbe theonly variables anthocyanins (expressedasMalvidin-3-glucoside) oftanninand that theconcentrations outcomesdemonstrated winemaking trials.The the2001 winesmadeduring of Shiraz publication Institute #151) measurements (e.g. UV- Somers from HPLCanalysis andDrChris datasetsderived analysis oflarge chemometrical extensive performed Dr BobDambergs .bayanus S. and .cerevisiae S. with one to conference delegates inOctober2002. conference proceedingswhichwillbeavailable have beensubmittedfor publication inthe Australian Wine Industry Technical Conference trial scalewinemaking Resultsofthe2001large colour: ( of Shiraz grapes wines ( ofDrLeighFrancis The contributions Adelaide University). Jones(The andDrGraham Davis), of California DrRogerBoulton(University Bissell (Balnaves), fromPete andvaluable contributions Herderich Elizabeth withassistancefromDrMarkus Waters by organized Dr Industry Technical Conference, wine structure andenotanninsonred of grape andwinetannins, onthe ofthetwo workshops participants wineswere presentedtothe experimental x (3 the outcomesof2001winemakingtrials toreplicate fermenters We sixrotary operated Conference (see Appendix at the11th Australian Wine Industry Technical been presentedasaposterandatcolloquium haveThe resultsofthe2001winemakingtrials in aqualitative andquantitative manner. to distinguishbetween different tanninfractions wereprofiling proven astringency tobeefficient for andthedescriptors scale winemakingtrials, evaluation ofwinesfromsmalllotandlarge # 648)isappliedroutinely tothesensory The 'Mouth-feel Wheel' (Institutepublication joint Tannin-Micro winemakingtrials. ofthe the 2002vintagewithinframework validation studieshave beenextendedduring cooperative and potentially tannin.These pigmented ‘polymers’ for Malvidin-3-glucoside, resultsarepromising Thepreliminary 1. Program techniques instrumental andjoinedforcesfermentations withthe of NIRspectroscopy tomonitorredwine The Tannin teaminitiatedstudiesontheapplication subsequent reporting. andwillbethesubjectof still beingdetermined are trial Outcomesofthislarge and by NIRS. GC-MSfor acetaldehyde, pigmented ‘polymers’, tanninsand analyzed by HPLCfor anthocyanins, have allferments been winemaking analysis, besidesstandard untilpressingand, fermentation tanks have beensampledtwicedaily during 12fermenting the HRWSLcrushing.The during at binsperrow intoseveral andfurther harvesting byit wascarefully randomized mechanically sourced fromanhomogenousPadthaway vineyard, was fruit (Inca LeeandRussellJohnstone).The been generously provided by Orlando Wyndham Sauvignon)have 8tonnesCabernet (ca. trial bayanus S. scale oflarge onthecharacteristics information toyieldadditional ca700kgofgrapes) 28°C, Potter (3x fermenters setofsix1100kgstationary andafurther grapes), Polyphenols, pigmented polymers andredwine pigmentedpolymers Polyphenols, ofred mouth-feelCharacterising properties .bayanus, S. ) totheresearchcolloquiumat11th ,RenataRistic( ), fermentations.The grapes for the2002 grapes fermentations.The 3 x at the11th Australian Wine ) and Dr Markus Herderich ) andDrMarkus .cerevisiae S. Studies onseedcomposition project ofCRCV .bayanus S. 1 0C a 610kgof ca. 20°C, , .I diin the Inaddition, ). , 20°C and 20°C , Impacts Rapid Saccharomyces cerevisiae wine microbiologyteamwithaconventional by the Roseworthy Wine ScienceLaboratory in the2001vintageatHickinbotham- Sauvignonwinesmade also assessedCabernet panel Thesensory of of The University Adelaide. StummerandScott a CRCVprojectledby Drs ofChardonnay wine, properties on thesensory mildewinfection assessed theimpactofpowdery and Iland'sexposuretrials, wine andDrPatrick onShiraz practices architecture andirrigation ontheeffect ofcanopyDr Sally Bell'strial including trials, fromviticultural samples derived wine analysis onvarious sensory descriptive The Institute’s extensive tanninpanelperformed S of near infrared spectroscopy inagriculture. of nearinfrared on applications chapterinamonograph contributed finalising andiscurrently a publication #687), (Institute spirit measurement ofmethanolingrape ontheuseofNIRS for the in arefereed journal Appendix and also aninvited paper(See workshops, convening two two posters, contributing 11th Australian Wine Industry Technical Conference projectteamwasheavily the involved inthe year, the During collected over thepastthreeyears. thathasbeen datasetofspectra the now large team toassistintheprocessingandanalysis of ofCSIRO Landand the joined formerly Water, LesJanik, period, theintervening During commencedinJuly 2002. Dr DanielCozzolino, to take upapostin Europe andhisreplacement, DrMichaelEslerlefttheInstitute in theyear 2001, Late tocommercialwineproduction. important ofparameters low costanalyses ofarange fast, very tobecapable ofproviding work shown fromearlier spectroscopy.This analytical approachhasbeen (NIR) promising techniqueofNearInfrared the onpursuing continued toconcentrate methodshas instrumental Research intorapid outin2002. winemaking studycarried validated by theexpandedlarge-scale resultsofthisstudywillbe characteristics.The withoutapparently inducingany undesirable feel, effect onmouth- may conferstrain a ‘softening’ provided evidencethatuseofthis differences observed than theotherwines.These mouth-feel attribute higher ina ‘sawdust/grainy’ bayanus Oneofthe aroma. and higherin ‘blackcurrant’ than thewinemadefrom attributes and ‘velvet’ persistence’ ‘drying’,‘astringent significantlywere rated lower in ‘adhesive’,‘pucker’,

Staff accharomyces bayanus (Southcorp Wines) (Southcorp Dr Andrew KleinigandEric Wilkes Johnstone andIncaLee(Orlando Wyndham), Russell of (The University Adelaide), Iland JonesandDrPatrick DrGraham Hardy), Collaborators: David Boehm Godden, Peter LesJanik, DrElizabeth Waters, Cynkar, Dr Wies Professor Peter Høj, Dambergs, DrBob DrLeighFrancis, Gishen, Mark Rapid instrumentaltechniques wine replicates was rated significantlywine replicateswasrated 1 .Theteamalsopublished apaper ). Bruce Kambouris (BRL Kambouris Bruce strain.The strain.The yeast strain anda yeast strain .cerevisiae S. .bayanus S. .bayanus S. strain, wines S.

17 18 Research Teams report vintage andanalysis isunderway. samples were alsoprovided fromthe2002 1600 A further homogeniser. laboratory except for homogenisationusingahigh-speed samples arescannedwithnopreparation Theberry locatedattheInstitute. instruments NIR and by scanningusingresearchgrade method analysed by theconventional laboratory Barossa andSouthEastSAregions)have been andChardonnay fromtheRiverland, Sauvignon, Cabernet and 2001seasons(predominantly Shiraz, 2000 samplesfromthe1999, than 2300berry hasmeantthatmore Southcorp/Rosemount) Orlando-Wyndham, (BRLHardy, partners ofindustry Thecontinued cooperation possible. involving ofsamplesas studyofaswidearange solids andpHby NIRscanninghascontinued, soluble total colour, berry the analysis ofgrape developed for The consolidationofcalibrations inclusion of2002vintagedatainthedatabase. willbeimprovedis likely thataccuracy with It before relying onNIRbasedinstrumentation. andprecision required toensureaccuracy highlightsthedegreeofcare this experience but areunderinvestigation, the 2002vintage, includingtheatypicalnatureof reasons for this, The asrequired. samples were notasaccurate when evaluatedwith2002seasongrape calibration results obtainedfromthetransferred the atthetimeofstandardisation, determined appearedpromisingwhen prediction errors Althoughthe tothe'slaves'. then transferred dataset(vintages1999-2001)was calibration standardised totheInstitute’s 'master'anda Three'slave' were instruments some difficulties. hasalsoencountered standardised instruments.This toseveral aftertransfer developed calibrations of evaluatedtheperformance instrument, usingtheInstitute’sA secondtrial deemed affordable tosmallerwinecompanies. Institute’s requirementsataprice performance hardwarethatconsistently meetsthe securing therehave beensomedifficulties Australia, manufactured in instrument and portable witharelatively cheap Firstly, by theInstitute. developed provided withcalibrations of instruments commercialrelease in theirmanagementoftrial manufacturers instrument negotiations withseveral have engagedin commercialisation consultant, CRCV withtheassistanceofa Technologies Ltd., Centrefor Innovation. Macpherson, Technologies LtdwithassistancefromMrGreg CRCV dedicated commercialisationcompany, ResearchCentrefor Cooperative Viticulture's outundertheresponsibilityof being carried andthisis direct commercialisationactivities, mightbestbeachieved through to theindustry ofthetechnology has beenproposedthattransfer It inthefield. of bothsimilaranddifferent types, toothers, Institute’s instruments researchgrade thathasbeendeveloped onthe the calibration conditionsinordertotransfer the necessary development requirestheelucidationof firstly This colour. spectroscopy ofredgrape predictionby nearinfrared for therapid thedevelopment ofacalibration year offurthering focus inthelast This projecthashadaprimary NIRsystems6500 linearity and matrix effects areimportant andmatrix linearity itisapparentthatnon- has becomequitelarge dataset Now thatthecalibration improving them. techniquesof in evaluatingrobustness andvarious specifically, alreadydeveloped, of thecalibrations The projecthascontinued toinvestigate thenature tovintage-to-vintagevariation. more ‘resistent’ andmakeoverall it robustness ofthecalibration introduced by thesesampleswillimprove the inthematrix and itishopedthatthevariation small number ofthenewsamplestodataset This wasimproved by theadditionofarelatively to predictwell thecolourofnewsamples. datasetwere notablethe previousthreeyears developed with Calibrations NIRS technique. dependencyofthe examinethematrix further hashighlightedtheneedto observed, generally whichunusually in highcolourwas vintage, withsamplesfromthe2002 work Preliminary datasets. regionorvariety) vintage, (i.e. variable seems tobeobtainedfromrestricted bestaccuracy varieties, regions orfromseveral acceptable resultsfor samplesfrommultiple couldbedeveloped thatwillgivea calibration appearedtoholdacrossseasonsand calibrations whilethe It hasbeenfound previously that, ooeae .90.11 0.15 0.89 0.81 Notes: Homogenates Whole berries Matrix andashomogenates. samples presentedaswholeberries Sauvignon(n=215) (n=283)andCabernet DA7000 scanningShiraz using aPerten instrument Table 2 Figure H0080830080.914 0.982 0.068 0.962 0.813 0.367 0.087 0.984 0.078 0.904 0.333 ofcrossvalidation Standarderror b. fullcolourrange; andregions, Allvarieties a. Notes: 0.137 pH TSS (oBrix) Colour (mg/g) leastsquaresregressionandlocally weighted regression. using partial Table reference method, calibrations using partial least squares (PLS) and locally weighted (LOCAL) regressiontechniques. leastsquares(PLS)andlocally weighted (LOCAL) usingpartial calibrations 1

1 Colour by rference method (mg/g) a 0 1 2 3 Standard error of cross validation and correlation coefficient developed for ofcrossvalidationandcorrelation calibrations Standard error correlation coefficient between bycorrelation NIRSpredictedvalueandthederived the Correlations ofcolourmeasuredby thereferenceCorrelations methodwiththosepredictedby NIRS Correlation coefficient and standard error ofcrossvalidationfor coefficient colourprediction andstandarderror Correlation 5fcos n~2300) (5 factors, calibration PLS Unscrambler using Correlation Colour predictedby NIRS(mg/g) 123 b SECV= standard error ofcross-validation. SECV= standarderror SECV goa'PSrgeso locally weighted regression 'global' PLSregression b a 2SECV R2 Correlation parameter for colourcalibration parameter Correlation R 2 error ofcrossvalidation(Tableerror technique hasshown improvement inthestandard scanning ofred grape homogenates calibrations compared withthosedeveloped by butgives lessaccurateprediction feasible, demonstrated thatscanningofwholefruitis are capable ofscanningwholeberries successfully trialswithtwoFurther different instrumentsthat field typeinstruments. perhapsfixed-filter, robust, developing cheaper, additionalpromiseasameansof method offers the coefficient werecorrelation notlarge, overall improvement and inpredictionerror Although the colour. for redgrape calibration inthePLS observed relief fromthenon-linearity wasalsofound toprovide some in varieties, wheretherewere cleardifferencesthe spectra selection basedonidentification ofregions approachofcarefulwavelengthAn alternative Institute's colourinsamplesscannedonthe for redgrape panelofFigure (right curve of thecorrelation Figure intheleftpanelof curve by the ‘banana-shaped’ asshown squares regression(PLS)calibrations least whenusingestablished partial considerations 1

Colour by rference method (mg/g) Use ofalocally weighted regression . 0 1 2 3 NIRSystems6500 5fcos n~2300) (5 factors, regression WinISI LOCAL using Correlation Colour predictedby NIRS(mg/g) EVR SECV 123 b instrument. (mg/L) 1 ) andlinearity (the 2 1 ) uha -,andaminoacids. such asG-G, present inrelatively ingrapes low concentration have notbeenwell predictedby NIRSand are measurementofcompoundsthat for correlative that thistechniquemay provide betterresults ishoped It directly ina'reflectance'typemode. allowed homogenatestobescanned grape Thishas ATR) toobtainscans. total reflectance, a novel samplepresentationdevice(attenuated (Fourier Transform spectroscopy with Infrared) havefeasibility trials beenconductedusingFT-IR measurement andsomepromisingpreliminary methodsandtechniques for rapid alternative Work iscontinuing toidentify andassess the NIRStechnique. 'high/medium/low') resultmay bepossible with suggesting thatonly anindicative (e.g. over 200to600µmol/L), therange = 61.5µmol/L, finsto,andchemical ageindices of ionisation, degree totalanthocyanin content, hue, density, measuresofredwinecolour spectral Somers' for thepredictionof promising NIRScalibrations regionsgave and Sunraysia from theRiverland varieties) commercially maderedwine(several using145samplesof work Some preliminary recommended for thewiderindustry. intended thatastandardmethodwillbe is It standing timesetcarebeinginvestigated. homogenisation(typeand thawing), suchassamplehandling(freezing/ other labs, thatmay beappliedtothemethodbyvariations any Inresponsetothisneed, across laboratories. tohavecritical thereference methodstandardised meansthatitis colourinindustry of redgrape ofthemeasurement The apparenthighimportance oftheanalysis. with substantially pooreraccuracy not likely tobebeneficial aslittletimeissaved, simple homogenisationstepfromtheanalysis is removing therelatively applications, laboratory Itislikely thatfor measurement. harvester may find potentialapplicationfor on-lineoron- suchinstruments Nevertheless, shown in Table 2). is statisticsofonesuchinstrument performance (R achieved wasrelativelythe correlation poor overrecent datasetcomprises 150samplesand Themost anticipated. more difficult thanfirst andhasproven juicehasbeenpursued grape ofglycosyl-glucose (G-G)inwhite determination Evaluation oftheuseNIRSfor therapid toallow for validationofthemethod. variation being analysed andthishelpsinproviding more in2002vintagearecurrently undertaken trials samplesfrom Further suchasethanol. matrix and constantly changingcompoundsinthe withmoreabundant and notsimply co-correlations arerobust carefully toensurethatthecorrelations Thiswillneedtobescrutinised and gallicacid. tannin, pigmented polymer, of Malvidin-3-glucoside, developed for thepredictionofconcentrations NIRSystems6500 phenolics andscannedusingtheFOSS werefrom redwinefermentations analysed for GWRDC-funded project AWR 96/ in withInstitutestaffworking In collaboration 2 = 0.645, standard error ofcrossvalidation standarderror = 0.645, . Promising calibrations were Promising calibrations . 1 settings), samples , 1 and 2.

sub-project are reported elsewhereinthisreport. sub-project arereported outcomesofthis Theearly project AWR 11. asasub-projecttoGWRDC-funded closure trial scalping projectconductedasanextensiontoour exampleofthisistheso-calledflavour-A prime projects. be employed tofocussed short-term findings inthisprojectwill early Where possible, inthegrape. compounds andtheirprecursors affectvariables theproductionofwineflavour studiesonhow viticultural andfinally, precursors; including theidentification oftheirgrape-derived ofthesewineflavourdegradation constituents and studiesoftheformation aroma andflavour; winecomponentsthataffect wine grape-derived theidentification of into threebroadareas: ofwineandisdivided and flavour characteristics thearoma determine and winemakingpractices how thecombinationofviticultural understanding objective of This projecthasthelong-term Staff Kevin Pardon, Dimitra Capone Dimitra Kevin Pardon, Kwiatkowski, Mariola Dr Elizabeth Waters, Dr Alan Pollnitz, Skouroumounis, Dr George Gayle Baldock, Professor Peter Høj, Hayasaka, DrLeighFrancis,Yoji Sefton, Dr Mark Grape compositionandwineflavour precursors ingrapes. precursors flavour compoundsandtheir for important aimed atmakingavailable analytical techniques ofourresearch portfolio part lactone forms onwine The work wine aromaandflavour. relationship between winecompositionand studies onthe andsensory Annual Report), synthesised anddiscussedintheprevious (already precursors two grape-derived yield ofwinelactonefromgiven quantitiesof and offormation astudyontherate vineyard, winelactonepotentialinthe measuring shouldbefocussed onfor which varieties of winestodetermine asurvey Australian are: These quantities toachieve objectives. several improve yieldsin ordertoprovide sufficient compounds have beenmodified soasto Thepublished methodstothese underway. (optically isalso active) form occurring naturally Asynthesisofthe towine. like characters woody andcitrus- coconut, lactone canimpart Wine analogueiswell advanced. deuterated aswell asits flavour compound ‘wine lactone’ scalesynthesisofthepotentwine A large their precursors Analysis ofwinecomponentsand Leigh Francis

19 20 Research Teams report of importance to grape andwineflavour/aroma. togrape of importance compounds and developing measurementsfor ‘new’ hydrolysates withtheultimate aimofidentifying andwillthenbeable tostudytheir shortly, We expecttohave glycosides purified several ispossible. the maincomponentsofextracts glycosides from ofindividualgrape separation investigations have indicatedthat Preliminary towineflavour.of potentialimportance glycosides grape toseparate (MLCCC) apparatus chromatography high speedcountercurrent Work hasbegunonusingtherecently acquired glycosidesstudying hydrolysates alone. ofgrape identifying newflavour compoundsthandoes greaterscopeforhydrolysis productsoffers from leaves oftheir andstudyingthepattern isolatingindividualglycosides Thus, the fruit. glycosides aresimilartothoseobtainedfrom and thearomasfromhydrolysates oftheseleaf thandotheberries, much higherconcentration theycontainindividualglycosides at winemaking, Althoughleaves arenotusedin maturation. vinification or during forms glycosidic precursor wine flavour from throughtheirgeneration to unknown compoundswhichcould contribute have shown thatallofthesehydrolysates contain hydrolysates preparedfromtheglycosidic extracts on bothmildacidandglycosidase enzyme studies Sensory and theircompositioninvestigated. vineyards intheBarossa Valley have beenprepared andvineleafsamplesfrom Sauvignon grape andCabernet ofShiraz Glycosidic extracts flavour components Identification ofnew wine twelve months. continue toincreasethisnumber over thenext andwill for morethan50wineflavour volatiles, methods usingstable isotopedilution techniques productswefermentation willhave analytical on With thecompletionofanalytical work compounds inmany redandwhitewinestyles. thiolsthatarekey flavourgrape-derived impact Amongtheseareagroupof also inprogress. wineflavour compounds is additional important The synthesisoflabelledanaloguesseveral availableanalysis notcurrently tous. developments couldopenavenues inwine We anticipatethatthesenew techniques. by separable conventionalare notnormally volatiles fermentation that ofseveral separation hasalreadyachieved good Professor Marriott synthetic standardssuppliedby theInstitute, Using techniquesinwineanalysis. chromatography toemploy two-dimensionalMelbourne gas in ofRMITUniversity Professor PhilipMarriott We have with alsobegunacollaboration be appliedinGWRDC-fundedproject AWR 2. development isalreadywell advancedandwill spectrometry.This gas chromatography/mass and products usingsolidphasemicroextraction methods ofanalysis ofthefermentation available andaccurate for development ofrapid labelledcompoundsarenow Thirty completed. acids andalcoholshasbeensuccessfully esters, fermentation analogues ofimportant deuterium-labelled ofpreparing A program

been examinedtodatebut itwasnotpossible few redwineshave Only avery white wines. from theproteinsinolder clear massspectra toobtain thatthemethodstruggles appears been obtainedfromyoung whitewinesandit Ourbestdatahas they were producedfrom. ofgrapes ofthevariety proteins characteristic unfined) whitewines containtheprofile of (i.e. proteinunstable andjuices, berries Like grape and must only. validfor berries iscurrently DNA fingerprinting since available, currently identification service technique complementsandextendsthe Suchanidentification must andwine. of berries, by theproteinprofilepossible toidentifycultivars itistheoretically massspectrometry, electrospray weights ofproteinsarereadily detectable by Since subtledifferences between themolecular differentiate varieties to Use ofmassspectrometry juicesandwinesvarietally.proteins todiscriminate ofthe properties of exploitingthehaze-forming to prevent and protein-inducedhaze formation project hasbeenondeveloping methods alternative inthelast12monthsthis The focus ofwork Staff of modulate theconcentration TDN inwine. can communicating whereby winemakers be investigated withtheultimateaimof of generation willalso TDN fromthisprecursor influence ofwinemakingtechniquesonthe The comparedtoother TDN precursors. this, of andthustherelative importance to TDN, ofthisconversion therates underway todetermine Kineticstudiesarenow in agedRieslingwines. whichhasakerosene-like aroma exclusively TDN, togive appears thisprecursor At winepH, dihydronaphthalene (TDN)hasbeenidentified. to1,1,6-trimethyl-1,2- A newprecursor aglycone. corresponding approximately tentimesslower thanthe whichis but atarate damascenone, exclusively to areconverted that theseisomers hasindicated glucosidic damascenoneprecursor ofthe study onamixtureofthetwo isomers hydrolytic apreliminary Inthemeantime, studies. sufficient stocksarebeingprepared for hydrolytic and isbeingdetermined of thesetwo isomers Theconfiguration by chromatography. separated oftheglucosidecanbe forms The two isomeric hasbeensuccessfully undertaken. precursor A small-scalesynthesisofaglucosidicdamascenone andwine. ingrapes controlling itsconcentrations thefactors tounderstand important therefore, Itis, toastewedgives applecharacter. rise atlow concentrations, flavour compoundwhich, andwine ß-damascenone isaubiquitousgrape compounds from grape-derived precursors Formation wineflavour ofimportant Ken Pocock ShaunaBrown, Gayle Baldock, Yoji Hayasaka, DrLeighFrancis, Professor Peter Høj, Lopes, DrMigueldeBarros Dr Elizabeth Waters, involved inhaze formation Studies onunstable wineproteins GUEST SPEAKER11AWITC THIERRY

LEMAIRE (FRANCE)

21 22 Research Teams report reduced tobetween 30and70%oftheoriginal requiredfor stabilitywere but therates bentonite, eliminated theneedtofine thewineswith of thewinesexaminedinstudycompletely Noneofthetreatmentsany also successful. combinationswere Othertemperature/time hours. 90ºCfor 1minute and45ºCfor several investigated; and two heattreatmentregimeswere thoroughly Fourwines PRproteinsinwine. of haze forming is effective asignificant proportion in degrading treatment withadditionofproteolytic enzymes The studyhasshown thatcombinedheat inthe2001 as described Annual Report. effect ofthetreatmentwasinitiated, the sensory heat treatmentandextenditby determining the published andanecdotaldataonprotease astudytoconfirm Thus, wine proteinstability. flavour andalsobelieve thatthisprocessincreases heatpremiumjuicestoenhance winemakers anecdotally we have heardthatsome Indeed, aromasinany oftheheatedwines. maderised cooked or absence ofany oxidised, discernible feature ofthesestudieswasthe important A particularly andvariety. for theirorigin tothewinesthatwere appropriate characters bottleaged conferred for longerperiods effect andthatheatingatlower temperatures white winesat90ºCfor 2or10minutes hadno publication #462)hasindicatedthat heating Institute (e.g. unfounded becausepreviouswork tobe Thisappears towinequality. detrimental perception thatheatingunderany conditionsis possibly duetothe widespread inindustry, not usedandtheuseofheattreatmentis proteasesare Nevertheless, the past20years. be effective over inanumber ofstudiesby others to of heatandenzymeshasbeendemonstrated ajointapplication winemakingtemperatures, normal PRproteins(wineproteins)at do notdegrade Institute andelsewherethatproteolytic enzymes atthe Whilst itisknown frompreviouswork alternatives tobentonite Proteolytic enzymesand/orheatas to excludethepresencevarieties. ofcertain vinified from butthisinformation couldbeused identify thevarietyofgrape thatwineswere (Mr) profile ofPRproteins todefinitively unlikely thatitwillbepossibletousethemass itseems Unlike juicesandberries, complete. Work onthissubproject isessentially inawine. varieties presence ofcertain differentiation but couldbeusedtoexcludethe alone areprobably notsufficient for varietal differences intheMrofthaumatin-like proteins groupofwineproteins.The variable varietally most the detectable levels ofchitinases, the thaumatin-like proteinsbut donotcontain bentonite containlow but detectable levels of winesstabilisedwith to thismethod.White challenge Bentonite fining presentsaparticular extend thistechnologytowine. Thechallengewasthento publication #663). proteins(Institute molecular massofberry onthebasisofdifferences inthe cultivars grape established theabilitytodiscriminate clearly We have previously to bottledredwines. we predictthatthismethodwillnotbeapplicable fromthesewinesand to obtainmassspectra George Skouroumounis George

Shauna Brown genes identified ( and haze.Two haze protective mannoproteins( size of through theirabilitytochangetheparticle and have thepotentialtoprevent haze formation are yeast cellwallmannoproteins presentinwine (HPFs) Haze protective mannoproteinsorfactors Haze protective mannoproteins be submittedfor publication inOctober2002. andwill outlining thesefindings hasbeenwritten manuscript A scaleiswarranted. a large investigation on by wineries Further application. to beapromisingprocedurefor commercial appears reduce bentoniterequirementsclearly wines toremove heatunstable proteinand Combined heatandenzymatictreatmentofwhite recommended by themakers. of rate Trenolin blank wasmuch higherthanthat heating andfrom but thedosage Trenolin blank, detectable effects onaromainsomecasesfrom were some affected by thetreatments.There qualities ofthetreatedwineswere notadversely thattheorganoleptic was theobservation significance industrial Ofparticular parameters. tooptimise treatment scaleisnecessary a larger on work sothatfurther trials, as thelaboratory were notaseffectiveThe pilotscaleexperiments storage. the heatstabilityofwinesduring affect adversely however, didnot, protein material presenceofthisresidual by bentonitefining.The proteases were alsonotcompletely eliminated wine Pigpepsinandendogenous ‘natural’ stability. removed by bentonitefining toproduceheat andisnotcompletely by heatingat90ºC, degraded The fungalpepsinin Trenolin blank isnotcompletely pepsin like proteasein Trenolin blank. any benefits over thatofthepresumedfungal anddoesnotappeartooffer for useinwine, Pepsin hasnotbeenapproved commercial use. from thisproductwould beanadvantagefor oftheactive protease Separation used here. much lower recommendeddosagethanwas but ata is alreadyusedfor wineprocessing, former andpepsin(Sigma Germany) Aldrich).The blank (ErbslöhGeisenheimGetränketechnologie, Two enzymeswere usedinthestudy,Trenolin to theprocedurecouldbeinvestigated. modifications sothatfurther the holdingstage, thanduring rather asthewineheatsup, occurs degradation heating at90ºCinthelaboratory, requirements before thetreatment.When homologue ( deleted have alsobeenconstructed. withthegenes Labyeast strains produced. fused toastrongpromoterhave been copiesofthegenes containingextra strains The geneshave beenclonedandlabyeast effectivenesstheir longterm atpreventing haze. to confirm enough HPFfor pilotscaleexperiments andonproducing code for haze protective factors thatthegenesidentifiedconfirming doindeed focused on projectiscurrently genes.The Hpf2 ) have beenisolatedandtheirstructural HPF 1 HPF ’) thustherearethreeHPF 1 and HPF2 .HPF ). 1 has a Hpf 1 haze protective factors otherthanHpf haze protective factors some haze protective activitysuggestingthat had however, (all threegenesdeleted)still, deletionstrain triple haze protective factors.The codefor thatthegenesalmostcertainly confirm results than thatofthewildtypestrain.These withlesshaze protectivesecreted material activity Yeast inwhichthegeneswere deleted strains have successfully identified genesfor HPFs. asitindicatesthatwe encouraging data isvery the Nevertheless theseconclusions. confirm to inthecellwallswillbenecessary the material andof anddeletionstrains the over expressers secretedby both analysis ofthematerial Further do indeedcodefor ahaze protective factor. hexahistidine labelled form ofHpf hexahistidine labelledform Yeast withthegenescodingfor a strains theserendipitousnatureofresearch. illustrates Thisisanunexpectedbonus and ethanol. coldand on theabilityofyeast totolerate HPF mannoproteinsmay alsohave someimpact Phenotypic analyses have suggestedthatthe suggest thattheHPF data activity thanthewildtypestrain.These withsignificantly secretedmaterial more strain researcher’s skillsset. to achievingoutcomesnotlimitedby individual the increasedfocus onateam-basedapproach againindicating ShaunaBrown, and PhDstudent, Lopes by DrdeBarros contributed expertise research hasonly beenpossible throughthe The progressintothemolecularaspectsofthis identifiedcorrectly agenefor HPF. will betheconclusive proofthatwe have thatthispureproductisactive demonstrates Data that compared withconventional methods. and greatly improve oftheproduct thepurity allow much moreefficient ofHPFs purification and Hpf Hpf xrsin theHpf expression, Under thegrowth conditionsrequiredfor over was notpossible tovisually assessthecolourofthiswinein thebottle. It dullyellow brown colouredglass. bottles, measurements were madeinsituantiquegreenBurgundy All nm valuefor commercialacceptabilitywassetby thewinemaker tastingpanelat0.24(hatchedbar). 540 A “cutoff” tobeunacceptable.The andthoseinorange were judgedtobecommercially acceptable, shown were inyellow tastedandthoseinthecategories Examplebottlesfromeachcategory indicated. of Number ofwinesin14categories ofvaluesmeasuredare A 540nmspanningthecompleterange Figure 2 1 ’p andHpf2pmay alsoexistinyeast. 1 p have also been produced.This will p have alsobeenproduced.This The range of The range A 540nmvaluesshown in 2002by 597bottlesofa1996Chardonnay.April

Number per Category (total of 597 bottles of a 1996 Chardonnay) 1 100 110 120 p andHpf 10 20 30 40 50 60 70 80 90 0 to 0.04 1 0

0.041 to 0.08 gene andtheHPF

0.081 to 0.12 1

0.121 to 0.16 ’p over expressing 1 ,Hpf p,

Bottle absorbance(A540nm) 0.161 to 0.2 1

0.201 to 0.24 p, 1 1 gene ’ ’p 0.241 to 0.28

0.281 to 0.32 loss ofSO isaccompaniedby and storage, to 18months’ ofthebottledwinetypically aftersix proportion white winesasanobvious browning ina Random post-bottlingoxidation shows itselfin 0.321 to 0.36 antique green(dullyellow brown glass)bottles. amber(brown in glass)and with A540 nm, andby correlation green andcobaltblue bottles, emerald nm inFrenchgreen(paleyellow glass), itispossible todetermine A420 glass bottles, inthecoloured cannotbedetermined full range the 350 to700nmcanbedetermined.Whilst of range bottles (Flint)thefullvisible spectrum Innon-colouredglass of different bottlesizes. inexpensively modified toenable theinsertion ofacommonUV-Visport spectrophotometerwas sample developed tofacilitatedatacollection.The method tomeasure A420 inwinebottleswas andnon-destructive a rapid oftheproject, part As accepted asanestimationofwinebrowning. of The determination A420 nmiscommonly measurement ofwinecolour Non-destructive instrumental thepast12months. project during aspect hascontinued tobethefocus ofthe oxidation.This torandom contribute storage, andupright such asuseofascorbicacid, It ispossible thatotherwinemakingtechniques 534). the problem (Institutepublications #528, oftheclosureasamajorcause permeability have identified oxygen variable procedures, oxygenation ofwineduetopoorbottling excluding have inthisareasince1995and, worked $160millionperyear inspoiledwine.We industry It hasbeenestimatedthattheproblem coststhe Staff Kwiatkowski Mariola DrElizabeth Waters, Skouroumounis, DrGeorge DrLeighFrancis, Sefton, Dr Mark of bottledwines Studies onrandomoxidation

0.361 to 0.4

0.401 to 0.44 2 and ascorbateoxidised flavour. 0.441 to 0.48

0.481 to 0.52

more than 0.52

23 An example that demonstrates the utility of this years storage has not confirmed this analytical the Pantone® colour system, for the four colour instrument is given here, but this instrument has data. For the Chardonnay wines, pair wise terms were developed after input from the also greatly facilitated analysis in the bottling trial comparisons of bottles of wines, stored for two panelists and a consultant from a printing company. described in the next section and in other projects years, with and without ascorbic acid addition, The statistically significant effects at the 5% level undertaken at the Institute.The A420 nm values have consistently resulted in the wine with ascorbic are summarised below. Helena Oakey, Biometrics of a six year old Chardonnay wine in antique acid added at bottling being picked as the less SA, undertook the statistical analysis (ANOVA). green bottles was estimated by measuring A540 brown wine, not the more brown as expected nm of the bottles.This set of wines showed a from the A420 nm data and from previous work. Chardonnay: The absence of ascorbic acid high extent of random oxidation when opened, For the Riesling wines, a similar visual comparison addition at bottling led to increased overall colour and because the wine was in antique green bottles, has not given such consistent results. Of 18 intensity, brownness, and orangeness and wine colour could not be visually assessed before pairs, the panel was not able to pick one of the decreased yellow and green tints compared to opening. After scanning 600 bottles, a subset of 16 pair as browner out of ten pairs, picked the wines to which ascorbic acid was added at bottles were opened and tasted by a winemaker wine with ascorbic acid addition as browner in bottling. Upright storage also increased intensity, panel. On the basis of this tasting a commercial two pairs and the wine without ascorbic acid brownness, and orangeness and decreased decision about the A540 nm value for the bottle addition as the browner in six pairs. yellow and green tints of wines compared to above which wines were unacceptably oxidised inverted storage of wines for the natural could be set. The A540 nm values for all the Wines in the pairs with the higher instrumentally closures only.The synthetic closure gave wines wines are shown in Figure 2 and demonstrate measured browning (A420 nm) were not always with the highest values for overall intensity, the extent of the random oxidation problem by visually assessed as the browner wine.We have brown, and orange and lowest for yellow and the spread of colour within this one set of observed that the wines without ascorbic acid green in the set. Upright storage without wines was from almost water white to very dark. addition and picked by the panel as being browner ascorbic acid gave the greatest values for generally had higher absorbances at wavelengths brown, overall intensity and orange for the The effect of ascorbic acid, bottle above about 500 nm (red and blue regions) and natural closures (see example in Figure 3). position and wine type on oxidation lower absorbances below about 450 nm (yellow As described in previous Annual Reports, a Riesling region) than wine with ascorbic acid.The Riesling: The effect of ascorbic acid on the colour

Research Teams report Research Teams and a wooded Chardonnay wine were bottled combination of increased ‘red’ and ‘blue’ absorbance rating of the Riesling wines was not as pronounced GUEST SPEAKER 11 AWITC in late August 1999.The wines are stored under in a yellow wine may give the appearance of as that for the Chardonnay wines – at the 5% (USA) relatively stable temperature and humidity increased brownness. Notwithstanding the data level only the effect on yellow was significant.The conditions in the Hickinbotham Roseworthy shown in Figure 2, where a single absorbance addition of 60 mg/L ascorbic acid at bottling led Wine Science Laboratory (HRWSL). Determination value correlated well with visual assessment, to increased yellow after storage compared to of A420 nm (an instrumental measure of these data call in question the universal value of wines with no addition of ascorbic acid.There was, browning) on at least 30 replicate bottles for each A420 nm (‘yellow’) as an indicator of brown however, a trend (p = 0.09 and 0.11, respectively) treatment has been taken throughout their storage colour in wines, particularly when comparing the for increased overall colour intensity and green period.The experiment has been designed to same wine with and without ascorbic acid added. tints in the presence of ascorbic acid.The effect examine the effect of ascorbic acid (60 mg/L A more extensive colour evaluation of ten of storage was, however, significant at the 5% added at bottling or no addition), storage replicates of twelve bottles of each wine level. For the natural closures, upright storage ROGER BOULTON position (upright or inverted) and closure type representing each of the combinations of the increased overall colour intensity, brownness, (two natural bark corks and a synthetic closure) treatments (240 bottles in total) and involving more yellowness and orangeness and decreased on wine oxidation. than 40 Institute staff and students was undertaken green. As for the Chardonnay wines, storage after two and a half years storage of the wines at position had no impact on the colour ratings for The addition of ascorbic acid to both wine styles HRWSL. Panelists used five terms to describe the wines sealed with the synthetic closure. Also as has increased the level of A420, a traditional colour of the wines: overall colour intensity (from seen with the Chardonnay wines, the synthetic measure of wine browning.This has been evident light to dark), brown, orange, yellow and green. closure, when compared with the two natural throughout the storage period. Preliminary visual The wines were scored on a scale of 0 to 10 in closures, gave Riesling wines with the highest assessment of browning of a small subset after two these attributes. Reference colour strips, based on values for overall intensity, brown, and orange.

Intensity Intensity 6.0 4.0

5.0 3.0 4.0

3.0 2.0 green2.0 brown green brown 1.0 1.0

0.0 0.0

orange yellow orange yellow

Ascorbic upright Ascorbic upright Ascorbic inverted Ascorbic inverted No Ascorbic upright No Ascorbic upright No Ascorbic inverted No Ascorbic inverted

Figure 3 The colour attributes of Chardonnay Figure 4 The colour attributes of Riesling wines wines sealed with natural closure 1 and stored sealed with natural closure 1 and stored at HRWSL at HRWSL for 2.5 years either upright (pink) or for 2.5 years either upright (pink) or inverted inverted (green) and with either addition of 60 mg/L (green) and with either addition of 60 mg/L ascorbic acid at bottling (hatched) or not (solid). ascorbic acid at bottling (hatched) or not (solid). 24 25 26 Research Teams report mL ofO 14 mLor17.5ofO 10.5mL, mL, 7 3.5mL, air areequivalentto0, additionsof mL aliquotsover five weeks.These bottles atotalof17.5mLairwasaddedin3.5 replicate bottles.To anothersetofreplicate air wasaddedtotheheadspaceofthree 10.5mLor14of 7mL, 3.5mL, and either0, septum Each bottlewassealedwitharubber 200 mLofwinewasplacedinto750bottles. the five bottleswere pooledbefore analiquotof from undernitrogengas.Wines i.e. anaerobic hood, were openedinthe months afterbottling), by outlinedaboveA420 nmfromthetrial (nine all exhibitingsimilarbrowning levels asmeasured ascorbicacidadditionatbottling, and five without, Five bottlesofChardonnay wineswith, oxygen. of examine theeffects onwineofalarge ‘slug’ wassetupin An experiment 2000to April The effect ofoxygen atbottling towinesmadeinanidenticalfashion. and restricted hastobequalified oxidationand inferred clearly measurements asasoleindicatorofbrowning Theglobaldependenceon A420 analyses. andsensorial on thecombinationofinstrumental must place thatresearchers importance the crucial thepresentstudyunderlines on winecomposition, elsewhere ontheeffect ofascorbicacidaddition studiesattheInstituteand In relationtoprior obtained whenthewinesareopenedfor tasting. Analytical datawillalsobe from eachtreatment). herefor colour(10replicates the samewinesrated This tasteevaluationwillbegininlateJuneusing whethertheytastemoreoxidised. to determine we areyet than otherwinesinthesampleset, moreoxidised asappearing could bedescribed thesewines for brown andorange.Whilst ratings ideal conditionsgave wineswiththehighest for under two andahalfyears storage and upright Summary: (seeexampleinFigure4). and orange ascorbic acidgave thegreatestvaluesfor brown without storage upright closure, For thenatural this, the data does demonstrate afew points: thedatadoesdemonstrate this, Despite hasbeenexamined. wooded Chardonnay, a Also only onewinetype, commercial situation. tothe thus thedatashouldnotbeextrapolated situation isunlikely tooccurcommercially and ingress ofoxygen sometimeafterbottling.This issimilartoasingle noted thattheexperiment itshouldbe Inaddition, thisdatafully. interpret are complexandwe arenotyet atapositionto and theinfluenceofascorbicacidonbrowning thekineticsofbrown pigmentformation Clearly ascorbic acidatthesameoxygen additionrate. wherethepairwaswineswithandwithout a pair, 60 wasasked topick thebrowner wineoutof A panelof for allwines. after 15monthsstorage made at6and12monthsfor selectedwinesand assessment ofthelevel ofvisualbrowning was Asensory week. at 420nmwere taken every 22ºC for 15monthsandbrowning measurements The bottleswere storedintheanaerobic hoodat used). ice mm andnodry ‘snow dropping’ (fill heightof52 trial closures intheSouthcorp the ullageofwinessealedwithStelvin 2 per L wine was originally presentin per Lwinewasoriginally In general, the absenceofascorbicacid the In general, 2 e .Approximately 5 per L.

of these natural isomers inwine. isomers of thesenatural impact enable ustobetterevaluatethesensory Suchsampleswill lactone. cis- andtrans-oak ofboth isomers fromthenon-natural occurring is thatitwillbepossible toresolve thenaturally fromthesenewreactions An additional ‘spin-off’ anticipated. more directroutethanoriginally compoundsby amuchus toobtainthetarget Thesesuccesseswillenable remains onschedule. Thistarget in thesynthesishave beenoptimised. othersteps andseveral outinhighyield, carried and deprotectionstepshave beensuccessfully The key glycosylation inwine. lactone formation tooak precursors compounds asalternative thestatusofthese in ordertodetermine ofoaklactone synthesis ofglucosidicderivatives hascommencedonthe work publication #681), ofoaklactone(seeInstitute potential precursors whichwereester derivatives alsoconsideredas Following thesuccessfulsynthesis oftwo gallate investigated. Such reactionsarenow beingfurther ofthethiolsinwine. affect theconcentration other winecomponentsandthatthesereactions has indicatedthatthesethiolsareable toreactwith for theanalyses developmental work Preliminary been employed for thispurpose. by others stepsthathavetedious isolationandpurification to detectthesecompoundsinwinewithoutthe areaimingtobeable has beenundertaken.We ontheiranalysis developmental work preliminary to thesethiolshave alsobeenpreparedandsome isotope labelledanaloguesofpotentialprecursors Stable inwine. analoguescanbeformed the natural atwhich therate andalsofor determining analysis, Theseanalogueswillbeusedfor wine prepared. analogues ofboththemhave alsobeen have beensynthesisedandthedeuterated whichhave coffee-like aromas, Two thiols, made. thiolstowineflavourof oak-derived hasbeen Good progresstowards evaluatingtheimportance Staff withthehigherinstrumentally Wines inthepairs • Greater oxygen exposureresulted in • Theeffect oftheaddedoxygen wasnot • rMr etn rAa oliz KevinPardon Dr Alan Pollnitz, Sefton, Dr Mark or presenceofascorbicacid)arecompared. absence wines ofdifferent compositions(e.g. when particularly brown colourinwines, valueof universal A420 nmasanindicatorof datacallinquestionagainthe differences.These were sometimesaccompaniedby bigvisual smalldifferences in very A420 nmvaluesofpairs addition, In visually assessedasthebrowner wine. measured browning (A420nm)were notalways higher browning. atleastnotvisibly. later, ullage may notshow upuntilsomemonths problems atbottlingwhichresultinairthe or winetransfer oxygen pickupduring expectthat therefore, Onemight, values. months tobeevidentasincreased A420 nm immediately obvious but tookaboutthree on winecomposition The influenceofoakcooperage

public institutions. as well asprivate tothescientific community including expertise techniqueand advanced massspectrometric and and 4)asaprovider oftheversatile teaching activitiesinvolving massspectrometry of University Adelaide intheresearchand withthe 3)asacollaborator techniques; using massspectrometric individual winemakers, and solve theproblems facingthewineindustry 2)asaninvestigator to andwineresearch; grape to leader intheapplicationofmassspectrometry Facilityaretoact1)asa Mass Spectrometry rolesofthe The four important Waite Campus Role oftheteam Staff in whitewines. also occurs Australian whitewines taint encounteredinsomeGerman whetheraso-called determine ‘untypical ageing’ Thiscompoundisneededto synthesised. aminoacetophenone hasbeensuccessfully 2- A sampleofdeuterium-labelled of thechlorophenolsisinprogress. dichlorophenols whicharethemostodourous oflabelledanaloguesmono-and Preparation has beensuccessfully preparedinhighyield. to theprecursor TCA, of 2,4,6-trichlorophenol, but a13C-labelledanalogue pentachlorophenol, and labelledtetrachlorophenol preparing Difficulties have beenencounteredin own right. to chloroanisolesandtaintcompoundsintheir analogues ofchlorophenolswhichareprecursors samplesoflabelled preparing we have started problem solving, screening methodsfor industry todevelop additionaltaint oftheprogram As part greatly enhancedsensitivityto ispossible. TCA electronic nosetechnologyindicatethata developments in in thisareaunlessfurther isplanned work Nofurther by thehumannose. thatcanbedetected TCA of low concentrations proved insufficiently sensitive for theextremely but thistechnology hasbeencompleted, (TCA) for trichloroanisole extracts mass screeningofcork tobeusedin spectrometry-based ‘electronic nose’ A detailedevaluationofthepotentialfor amass totheseareas. is toprovide analytical support Thisteam’s role Services. by Industry the report aregiven in theresultsofthiswork Accordingly, section. Services the directionofIndustry andunder with, by thegroupincollaboration out of4-ethylphenol inwinesiscarried formation andresearchintothe Problem solvingwork Staff Yoji Hayasaka andGayle Baldock Capone Dimitra KevinPardon, Dr Alan Pollnitz, Gayle Baldock, Sefton,YojiDr Mark Hayasaka, Spectrometry FacilitySpectrometry Waite CampusMass technical problems Chemical analysis ofindustry MS/MS isdetailedin Table 3. time usageofthe TSQ GC-MS/MSand API LC- The costsofthefacility. to cover therunning areinplace for allusers financial arrangements andappropriate purposes used for various The TSQ GC-MS/MSand API LC-MS/MSare tootherprojects. for futurecontributions projectsandtoprepare progress ofthecurrent capabilitytoenhancethe additional electrospray MSfacilityneedstohave the the Therefore, expand itsapplicationtootherprojects. potentialto projects andhasconsiderable indispensable toolfor theproteinandtannin LC-MSisan Institute’s researchisnoexception, the Infact, involatile andlabilecompounds. polar, macromolecules, peptides, proteins, ofapplicationsfor theanalysis of broad range increased inthepastdecadebecauseof hasdramatically The useofLC-MS(electrospray) (API LC-MS/MS). TSQ GC-MS/MS)andonefor LC-MSanalysis f The Facilityaccommodatesthreeinstruments Instruments intheFacility or GC-MSana l ysis (2x

Agilent GC-MSand1x volatility) unlessthesampleisheavily contaminated. (simple longchainaliphatichydrocarbon andlow and GC-MSduetotheirchemicalproperties assessment oil isdifficult by toconfirm sensory contaminationwithhydraulic oil.The with hydraulic of wineorjuicesuspectedbeingcontaminated Somecasesinvolved theanalysis services. industry withstaff ofthe collaboration in using GC-MS, analysis ofeitherjuice orwinewere conducted tencasesofchemical period, thereporting During Problem solvingwork instruments by organisation instruments Facility’s Campus MassSpectrometry Table 3Percentage oftimeusedthe Waite lnes0 0.6% 2.1% 0% 0% 56.7% Note: 40.6% University 100% Flinders 0% CSIRO of Adelaide Instruments The University AWRI Organisation essentially usedby Institutestaffonly. Dimitra Capone

the Agilent GC-MSsystemsare S CM/SAPILC-MS/MS TSQ GC-MS/MS used for quantification; standardswere internal Labelled (deuterated) simple andsolvent free. Themethodisrapid, selected ionmonitoring. headspace samplingusingSPMEandGC-MSwith The methoddeveloped includestheuseof C2 alkylnaphthalenesandC3alklynaphthalenes. naphthalene, alkylbenzenes (tetramethylbenzene), C4 C3 alkylbenzenes (trimethylbenzene), C2 alkylbenzenes (xylene), styrene, include toluene, Target compoundsfor thetaintscreeningmethod contaminants andtoestimatetheamountpresent. method toinvestigate thepresenceof reliable andsimpleanalytical develop asensitive, to Itisnecessary estimate theirconcentration. method toscreenfor thesecontaminantsandto thereisnoestablished however, contaminants, to ensurethat winesarefreeofsuch Australian Itisimportant wine submittedtotheInstitute. few faultyjuicesand contaminants inthevery were frequently theidentified and dieseloil, epoxy-resins includingpaints, petroleum products, revealed thatvolatile componentsofsome conducted by theInstituteinpast12years consulting 10 and AWR technicalproblems Chemical analysisofindustry for theGWRDC-fundedprojectsof AWR 19 The taintscreeningmethodisbeingdeveloped Research anddevelopment activities limitation of sensitivity to relatively larger and limitation ofsensitivity torelatively larger problem ofheadspaceSPMEtechniquewiththe has beenrecently introducedtoovercome the SBSE (solventenvironmental free). friendliness and rapidness of advantagessuchassimplicity, (SPME) hasbecomemorefrequently used because recently solidphase microextraction However, (concentration). been usedfor sampleenrichment techniqueshave andtrap traditionally purge orheadspaceand and solid-phaseextractions Liquid/liquid compounds incomplexmatrices. the identification andquantification oftrace processesfor analysis isoneofmostimportant totheGC-MS prior The sampleenrichment 6 and AWR technicalproblems Chemical analysisofindustry the GWRDC-fundedprojectsof AWR 19 outunder (SBSE)techniquewascarried extraction investigation oftheStirbarsorptive Preliminary September 2002. The methoddevelopment willbecompletedby significant onquantification. affect ofmatrix standardsrevealed therewasno internal compoundsand white winespiked withtarget redand studiesbetweenComparative model, from0.10ppbto100ppb. through arange trimethylbenzene- 1,3,5- styreneandC2alkylbenzenes; toluene, lybnee;and1-methylnaphthalene- alkylbenzenes; model wineshowed (R excellentlinearity for thesecompoundsin The quantification curves model winewere aslow as0.10ppb. compoundsin The detectionlimitsofalltarget C2andC3alkylnaphthalenes. C1, naphthalene, Areviewofalltaintinvestigations . Grape compositionandwineflavours Technical problem solvingand d 12 for C3andC4 o -xylene- d 10 for for d 2 10 >.996) for .

27 polar molecules.The extraction theory of SBSE • The tentative characterisation of major wine Construction of a wine strain producing is the same as SPME but the capacity for sample pigments using nanoESI tandem mass less ethanol enrichment is significantly enlarged. spectrometry was completed. Strains overexpressing the glycerol synthesis gene (GPD2-OP) accumulate more glycerol and produce The SBSE coupled with GC-MS technique was • The characterisation of seed tannins using less ethanol than a non-modified strain during evaluated by the analysis of red wine samples ESI-MS was completed. fermentation (Institute publication # 649).These for three applications; flavour and compositional modified strains, however, also increase the analysis, trichloroanisole (TCA) and agrochemicals, • The characterisation of the MLCCC fractions acetic acid concentration in wine above 1 g/L, a with collaboration of Dr Kevin MacNamara of of skin and marc using ESI-MS and LC-MS concentration that can lead to vinegar odour and Irish Distillers Limited (Ireland) where the SBSE are in progress. that is unacceptable in most wine styles.The technique is accessible. deletion of a second gene (ald6∆), which encodes • The analysis and data interpretation for for an aldehyde dehydrogenase, provided an One hundred compounds were identified in the winemaking trial samples and model effective remedy for reducing acetic acid to wine, a much greater number than previously fermentation trial samples is in progress. acceptable levels while still maintaining the possible using SPME and liquid/liquid extraction. ability to reduce alcohol levels through diversion The sensitivity of the SBSE was estimated to be • Analysis and data interpretation of the of metabolic flow into glycerol production. 10-100 times better than other sample samples prepared by staff and students of enrichment techniques. The University of Adelaide was carried out. Preliminary analysis to determine how the modifications to GPD2 and ALD6 affect the The concentration of TCA at 1 ng/L was easily • The use of mass spectrometry to differentiate biosynthesis of secondary metabolites has also detected. It was important to note that such varieties of wine was investigated under the been described (see Institute’s Annual Report excellent sensitivity (S/N ratio) was achieved GWRDC-funded project of AWR 8 Studies 2001). A more comprehensive analysis has since without attempting to optimize the SBSE and on unstable wine proteins involved in haze been done, with the results demonstrating that GC-MS conditions. formation as described elsewhere in this Report. altering glycerol and acetic acid metabolism can have a dramatic effect on the biosynthesis of

Research Teams report Research Teams Eighteen agrochemicals were easily detected at important aroma contributors in wine, such that the concentration of 0.5 µg/L. It was interesting Selection and improvement of wine potentially novel flavour diversity is possible to note that the detection limits by SBSE with yeast using molecular biology (some of these changes are shown in Table 4). GC-MS in scan mode were as low as those (10 Acetaldehyde can impart oxidized, nutty or bruised µg/L) seen for solid phase extraction with GC- Dr Miguel de Barros Lopes, Dr Paul Henschke, apple aromas and the substantial variation in the

MS in selected ion mode (currently used for Staff Jeff Eglinton, Jenny Bellon, Professor Peter Høj concentration of this metabolite (>10-fold in residue analysis at the AWRI).The detection this study) could strongly influence the sensory limit by SBSE with GC-MS in selected ion mode Over the last year, the team has focused on character of wine. Isoamyl acetate, which was would be down to low ng/L levels. applying the knowledge gained using molecular only detected in the GPD2 ald6∆ ferments, has biology to produce improved wine yeasts using a banana or pear aroma. Acetoin (buttery) and SBSE combined with GC-MS is a very promising non-molecular methods. These strains are 2,3-butanediol (bitter) concentrations are altered tool for the elucidation of new wine compounds considered safe and not classified as genetically more than 100-fold. Although other important qualitatively, and following proper validation, modified organisms. sensory metabolites changed to a lesser extent, quantitatively at levels which are orders of the change may still contribute to the sensory magnitude below those previously obtained by Jennifer Cartwright, an oenology student from The property of a wine since, even when they are conventional methods. University of Adelaide, has recently joined the team present in sub-threshold concentrations, variations to study the winemaking attributes of hybrid yeast. in the relative amounts of compounds can have Electrospray mass spectrometry (ESI-MS), in The research team also continues productive a subtle and complexing effect on wine aroma particular LC-MS, is an indispensable tool for collaborations with Dr Vladimir Jiranek at The and flavour. For example, ethyl acetate is the main tannin research and has been extensively used University of Adelaide. Recently, Kate Poole, a ester occurring in wines and, depending on its for characterization of tannin-related compounds PhD student co-supervised by Drs Vladimir Jiranek concentration, imparts a fruity or solvent (varnish) prepared by various members of the tannin and Miguel de Barros Lopes, completed writing odour.The aroma of isoamyl alcohol has been project (AWR 96/1 Wine grape tannin and colour her PhD thesis and is currently doing post-doctoral described as marzipan-like.The concentration of specification and CRCV1.2).The contribution of the research at the Max-Plank Institute in Germany. some phenolic compounds was also shown to MS facility to the tannin project highlights as follows; change by the modification of glycerol and acetic

Table 4 Concentration of metabolites for wild-type, GPD2 and ALD6 modified strains. The amounts are expressed as a % of the strain producing the highest concentration of each compound (rounded to nearest %).

Compound Sensory properties (where known) GPD2 ALD6 GPD2-OP ALD6 GPD2 ald6∆ GPD2-OP ald6∆ Glycerol Sweet, mouth-feel 31 82 37 100 Ethanol Alcohol, hot 100 76 91 80 Acetic acid Vinegar, pungent 46 100 14 25 Acetaldehyde Oxidised, nutty, bruised apple 7 95 9 100 Ethyl acetate Varnish, solvent, fruity 66 100 27 33 HARRY GUEST SPEAKER 11 AWITC IsoButanol Alcohol 64 15 100 30 HOITINK IsoAmyl acetate Banana, pear 0 0 0 100 IsoAmyl alcohol Marzipan 69 41 100 64 Acetoin Buttery 1 100 1 48 2,3-Butanediol Bitter 15 100 0 26 (USA) Propanoic acid Rancid, pungent, goaty 37 100 43 83 4-Hydroxybenzaldehyde Sweet, woody, balsamic 80 26 100 42 4-Hydroxybenzene Bees wax, honey-like 70 50 94 100 ethanol (tyrosol) Note: GPD2 ALD6 is the unmodified natural strain 28 29 30 Research Teams report Figure 5 interspecific hybrids between hybrids a interspecific istoproduce associated withsluggishfermentation advantage oftheseyeasts andavoid problems totake Apotentialstrategy fermentation. juice agrape encounteredduring concentrations thehighalcohol and areoftenunable totolerate moreslowly ferment than generally non- One ofthemainreasonsfor thelimiteduseof species ofyeasts fermentation. areactive during may beobtainedwhenother palate structure complexityandbetter are indicationsthatsensory there produce consistently soundfermentations, availableWhile thecommercialyeast strains improve winestyle andfor productdifferentiation. introduce aromaandflavour inorderto diversity arelookingfor ways to winemakers Increasingly, Hybrid wineyeasts usinganon-molecularapproach. traits withsimilar underway toisolatewinestrains are Experiments fermentation. yeast during diminish theamountofethanolproducedby biosynthesis ofglycerol isaneffective to strategy The above resultsindicatethattheincreased Yeast refereedpublished journal, intheinternational Thefindings have been at the11th AWITC. The outcomesofthisresearchwere presented totheirantioxidantattributed properties. whichismainly pathologies, against several arebelieved tyrosol) tohave protective effects (e.g. Some ofthesecompounds acid metabolism. kinship with Their close to grow effectively juice. ingrape we haveand thestrains todateareunable trialed associated withcommercialwinefermentations, not aregenerally species usedfor rare-mating The species have beensuccessful. ofclosely related and strains Rare-matings between commercialwinestrains andasecondspeciesofinterest. strain non- Whereas the for wine. aromas thataredesirable flavours and ofimparting especially interms they couldbestow usefulwinemakingproperties, Cell growth (OD 600) thatthehybrid analysis demonstrate and sensory chemical Bothpreliminary parent (seeFigure5). asefficiently ferment the hybrids asthewinemaking show that scalewinemakingtrials small juice, grape 14 16 18 12 10 .cerevisiae S. .cerevisiae S. 0 6 2 4 8 (Institute publication #684). Fermentation characteristics of hybrid yeast ofhybrid characteristics Fermentation 0204060 .cerevisiae S. species inwinemakingisthatthey yeast were unable toferment , however, indicate that indicate however, , Saccharomyces .cerevisiae S. Saccharomyces Time (h) .cerevisiae S. wine strains are generally unknown. aregenerally strains ofwine attributes tothedesirable contribute geneandproteinsthat commercial strains.The metabolites producedatlevels ten-fold higherin withsome metabolites atdistinctconcentrations, producesecondary thatthesestrains demonstrates orcommercialstrains out by eitherlaboratory carried and aromacompoundspresentinferments ofpotentialflavour thecomparison Furthermore, respectively.beginning andendoffermentation ofsugarandethanolatthe concentrations includingthehigh withstand anumber ofstresses, environment andtheyeast needtobeable to winehabitatisademanding strains.The differences whencomparedtocommercialwine cerevisiae S. of strains have withlaboratory beenperformed ofthesestudies usedinthemajority The strains biology of regardingthe An extensive amountofinformation yeast improvement Identifying genes for wine involved.contribution ofthewinery Institute’s scientistsacknowledge theimportant to theresearch anddevelopment andthe effort commercial winemakingtrialsare ofgreat benefit These same studyattractedfavourable comments. also bementionedthatawild-ferment inthe Itshould made withacommercial wineyeast. favourable characteristicsascompared towines yeasts were considered tohave distinctand thewinesmadewithhybrid Most importantly, were strain. fermentation theinoculatedhybrid than 80%)oftheyeasts presentattheendof Initialresultsindicatethatmost(greater used. tothecommercialwinemakingstrain comparable atrates completedfermentation hybrids The the recentvintage. during commercial winery yeastsThree ofthehybrid have ina beentrialed Yeast Research natural hybrids hasbeenpublished hybrids in natural of andthecharacterisation of winestrains hybridisation theinterspecific A paperdescribing juicefermentation. that arelesssuitedfor grape fromspecies novel winemakingcharacteristics yeasts for with acquiring species isausefulstrategy between thatproducinghybrids These resultsdemonstrate made usingthecommercialwineyeast parent. made wineswere notably different tothewines .cerevisiae S. Saccharomyces cerevisiae , which have important physiological whichhave important , (Institute publication #685). 0 5 10 15 20 25

wine strains andother wine strains Refractive Index Refractive .paradoxus S. Wine Yeast Hybrid is available. FEMS and improved winestyles. conditionsforand fermentation producingnew strains andtailoring properties, fermentation theimprovement ofyeast attributes, of strain willbebeneficial forof winestrains theprediction for thepositive traits proteins thatarenecessary Identifying juice. grape ornotferment to ferment theability putdifferently, or, phenotypic diversity provide insightintomechanismsthatexistfor is responsible for aswell awine-specific as trait whetherthechange This willallow ustodetermine modification. bylevel post-translational orgenerated isatthesequence establish whetherthisalteration areinprogressto Experiments strain. laboratory but only oneinthe inthewinestrain forms interestasitexistsintwo ofparticular is enzyme, aglycolytic Oneprotein, ofMelbourne). University atthe Currie withDrGraeme collaboration (MALDI-TOF) hasbeendonein (thiswork time-of-flightspectrometry ionisation/desorption laser identified usingmatrix-assisted have capablethe fermentation winestrain) been and strain different levels inthelaboratory very proteins (thatisthatarepresentat Anumber ofdifferentially expressed conditions. grown underdifferent strains and laboratory ofwine compare theproteinexpressionpattern dimensional gelelectrophoresis(2Dgels)to researchhasfocused the onusingtwo- year, thepast During different conditions. fermentation what makes awineyeast well under perform andexplain andwinestrains ofthelaboratory traits Differences uncovered mightexplainthedifferent strains. withthewell-studied laboratory wine strains to comparethegenesandproteinsofcommercial toidentifythesekey componentsis One strategy by 2-dimensionalgelelectrophoresis. Figure 6 Separation ofwineyeast proteins Separation

labile aromacompounds. sensitivity andresolution ofvolatile andthermo- future willbeofgreat advantageinincreasing cooledinletsystemin the near a cryogenically Theacquisitionof detectiondevice. or olfactory GC/AED hasbeensuccessfully coupledtoa ‘Sniff’ the studies, To futuresensory support pairs. andenhanced resolutionofcritical ratios noise’ improvements tothe ‘signal to column systems, selection andoptimisationofspecialised GC withfocus onthe ofsulfurcompounds, variety progress hasbeenmadefor the analyses ofa Additional relevant flavour compounds. orFlameIonisationfor over 20 Spectrometry reproducibility ofthe AED todetectionby Mass compare therelative sensitivityand of Drs to Alan Pollnitz Herderich andMarkus underthesupervision fundamental experiments in has Subsequently,Tracey Siebert byNovember 2001. became fully functional which the responsibilityfor the instrument wasgiven Siebert (GC/AED),Tracey Detector Emission the GasChromatograph/Atomic After many technicalbreakdowns inthepastof Sefton and Alan Pollnitz. Mark ofDrs Kate Howell underthesupervision and by HeatherSmyth,Traceylargely Siebert out Development oftheassays hasbeencarried conditions. andfermentation yeast strain specific changesinwinearomaby manipulating for morereliably strategies to formulate effecting inthelongerterm, of winesoastoenable us, properties us torelatethechemicalandsensory Thisanalytical approachwillallow accumulated. datahasbeen extensive chemicalandsensory for which 2001and2002, Sauvignon during with Chardonnay andCabernet Science Laboratory conducted intheHickinbothamRoseworthy Wine trials wines producedthroughourfermentation Work cannow focus onapplying theassays to elsewhere inthisreport. hasbeendescribed alcoholic fermentation theyeast during impact compoundsformed dilution assay methodsfor quantifyingthekey The development ofasuitestable isotope compounds—methods development Quantification ofyeast key impactaroma ferments’. ‘natural for simulating asastrategy cultures, single strain comparedwithconventional cultures, starter theuseofmixed yeaststudies concerning strain andlaboratory conditions, made underwinery ofwines attributes composition andorganoleptic chemical yeasts withanemphasisoncorrelating ofnon-conventional of theoenologicalproperties evaluation conditionsonwinearoma, fermentation and ofyeast strain theimportance determining asatoolfor compounds producedby yeast, dilution assays for quantifyingthekey impact development ofnewisotopic flavour.These are: into therolesofyeast inthedevelopment ofwine relatedtoourinvestigations streams ofenquiry This GWRDC-fundedprojecthasthreemajor Staff Dimitra Capone,Tracey Siebert Capone,Tracey Dimitra Dr Alan Pollnitz, Gayle Baldock, Sefton, Dr Mark Professor Peter Høj, Kate Howell, DrPeter Costello, McCarthy, Jane Bartowsky, DrEveline JeffEglinton, Dr Paul Henschke, Yeast flavour andfermentation activity itiated attributes modulationthat microbiologyoffers. attributes potential for wine indicates theconsiderable outcomefor thisprojectand encouraging These commercialdecisionsrepresentan ofacommercialSemillonwine. led toupgrade favourable resultswith one NZ)hadhighly winecompany (Montana, a large Inaddition, 2002 commercialblending component. asa chosen inpreference tothreeotherwines, a Chardonnay winepreparedwith Another company hasindicatedthattheywilluse on the20tonnesscalein2002vintage. decidedtoconducttrials aftertwo tastings, has, One company the2002vintage. evaluations during andstimulated moreextensive winery results, Southcorp,Yalumba) favourable withgenerally Orlando Wyndham, BRLHardy, Blass, (Beringer by company several winemakingteams appraised haveWines fromthe2001vintagetrials been stages. MLFandmaturation vinification, the phenoliccompoundsthroughout adetailed analysis ofthechangesto undertake to Herderich, ledby DrMarkus Tannin Group, Flavour Team withtheInstitute’s hascollaborated the AWR 2 wine colourandmouth-feel, Yeast Becauseofthe effect on flavour andmouth-feel. aroma, appear toinduceinrelationwinecolour, that the specialattributes have trials focused on from the2001trial.These andextendingtheresultsobtained confirming the2002vintagewithaimof during were undertaken trials scalefermentation Winery novel flavour yeasts evaluation ofselected Industry Jenny Bellon Saccharomyces bayanus Candida .bayanus S. tan which strain, , acetic and acetaldehyde, and higherinsweaty and and acetic andacetaldehyde, ethyl acetate, cooked apricot, in yeasty/caramel, equivalent melonandcitrus, pineapple, ester, floral, lower thanthereference aldehyde andsulfidic.The yeasty/caramel, acetic, cooked apricot, ethylacetate, melon, sweaty, pineapple, citrus, floral, ester, inorderofquantitative significance were attributes, thewines.The thatbestdescribed attributes sessionstoagreeonthearoma training undertook A panelof18judges any impactonaromaprofile. analysis toestablish whetherthetreatmentshad subjected toquantitative sensory descriptive the differences between revealed noimportant pH, properties of properties theorganoleptic andtodetermine the performance wasestablishedThe Chardonnay toevaluate trial 2001–Chardonnay Saccharomyces bayanus ircai,trai cd lcrl totalSO glycerol, acid, tartaric acid, citric succinicacid, lacticacid, malicacid, aceticacid, VA, alcohol, Chemical analysis of the winesfor sugar, the stuck each successfully removed residualsugarfrom and theuseof cerevisiae S. inoculation ofthe Sequential of 40g/Lafter35days fermentation. witharesidualsugar 1375 ceasedfermentation at 15°Cin18-24days whereas cerevisiae S. reference wineyeast, previous annual report.The resultswere detailedinthe The preliminary residual sugarwasachieved afterfermentation. thatwinewithlow methods for ensuring treatments were includedtoevaluate different bayanus S. of Becausethephysiological characteristics yeast. cerevisiae scale conditionsusing260-280Lfermentors. .bayanus S. AWRI 838 served asthereferenceAWRI 838served .bayanus S. yeast arenotyet well known, aerobicpumping over treatment , WI88 completedfermentation AWRI 838, .bayanus S. treatments.The wineswere also treatments.The .bayanus S. .bayanus S. ferment wine. ferment AWRI 1375underpilot .cerevisiae S. .bayanus S. trials ferment with ferment rescue culture .bayanus S. wines were wines in 2 ,TA and AWRI S.

31 Under the supervision of Dr Leigh Francis and 28°C to determine the effect of fermentation Combined Yeast Flavour Group- Ms Kate Lattey, the wines were subjected to hardware and higher temperature on fermentation, Tannin Group 2002 laboratory scale sensory descriptive analysis following 12 months and wine colour, tannin composition and mouth- fermentation trials storage.The S. bayanus wines were rated significantly feel. Due to problems with fruit variability between A project which aims to investigate the importance lower in ‘adhesive’,‘pucker’,‘drying’,‘astringent replicates in the 2001 Tannin Group’s trial, of viable/actively fermenting yeast for the formation persistence’ and ‘velvet’ attributes than the wine extensive planning was undertaken to ensure that of anthocyanin-tannin conjugates (pigmented made with S. cerevisiae, and higher in ‘blackcurrant’ uniform must composition across fermentors ‘polymers’, or PP) during fermentation of red aroma. This analysis confirmed earlier casual was achieved.This objective was achieved by grape must and a model medium has commenced. observations that wines made with S. bayanus randomising the bins during harvest and must A visiting German student, Markus Griesser from have a different mouth-feel. A similar trial with preparation in the HRWSL. Orlando (Russell the University of Wurtzburg, is undertaking this the S. bayanus yeast has been conducted in 2002 Johnstone, Inca Lee and Nick Bruer) agreed to investigation with supervision by Dr Markus to confirm the results obtained with the 2001 provide 9 tonnes of premium quality Cabernet Herderich and Jeff Eglinton.The effect of different vintage wines. Sauvignon fruit from Padthaway for the trial. yeast species on the changes in phenolic compounds, particularly the so-called pigmented Saccharomyces bayanus trials 2002– The ferments were pressed off on day 6-7 at total ‘polymers’, during fermentation is also under Cabernet Sauvignon soluble solids of 3-5°Be, and fermentation allowed investigation. Extraction and/or modification of The AWR 2 Yeast Flavour Team has collaborated to complete in upright tanks. Much greater yeast grape phenols, anthocyanins, tannins, and other with the AWR 96/1 Tannin Group to undertake a biomass was produced with S. cerevisiae, with cell compounds that impact on colour and mouth- comprehensive red wine fermentation trial in the counts reaching 2.4 x 108 cells/ml compared with feel will be studied using a S. cerevisiae/S. bayanus Hickinbotham Roseworthy Wine Science <0.9 x 108 cells/ml for S. bayanus, as was observed model system.The establishment of a good model Laboratory with Stephen Clarke as winemaker previously. Fermentation rate for the S. bayanus system will, when coupled with the analytical during the 2002 vintage in order to make best use treatments slowed considerably after pressing but techniques for the separation and quantification of limited resources and to contain the cost of completed after several weeks.The wines have of grape and wine phenolic compounds that are winery scale work. Only aspects related to now been inoculated Lalvin EQ54 for MLF, and presently under development, aid in the elucidation AWR 2 will be reported here. The principal aim when complete, will be stabilised and bottled of the chemical structure(s) and formation of

Research Teams report Research Teams RICHARD RIDDIFORD of the trial is to establish whether the impact of for analysis. pigmented ‘polymers’. Adoption of a model GUEST SPEAKER 11 AWITC S. bayanus AWRI 1375 compared to S. cerevisiae system will allow analysis of the role of individual AWRI 838 on wine colour, wine and tannin An additional trial was undertaken during the chemical compounds in the formation of pigmented composition, and mouth-feel of red wine that was vinification stage to relate the colour and phenolic ‘polymers’ and other oligomeric pigments. In observed in the 2001 trial holds true using fruit composition between wines made in the rotary particular, the model system will be used to from the 2002 vintage. Regular sampling has been fermentors to those made using a 1 kg laboratory investigate the contribution of acetaldehyde undertaken by the Tannin Group in order to scale method developed through the AWRI- (representing a yeast derived compound) and pH define a detailed picture of the development of Lallemand collaborative project by Simon Dillon. to the phenolic changes, especially in pigmented (NEW ZEALAND) colour and changes to the phenolic profile of wine. Results to date suggest that under appropriate ‘polymers’, during fermentation. This project will conditions spectral measurements of the two complement the winery scale trial indicated above. The trial was conducted in 700 kg rotary sets of wines equated closely. HPLC analysis of fermentors operated at approx. 20°C. The trial phenolics will give a further indication of the Candida stellata trials–2001 was expanded by performing fermentation with relativity between the two procedures. In the previous annual report we summarised S. bayanus in Potter fermentors of 800 kg capacity the chemical analysis of wines made by sequential operated at approx. 20°C or to a maximum of inoculation of Candida species and S. cerevisiae AWRI 838. In brief, the wines made with the sulfidic. No significant differences were identified Only small differences in chemical composition (Institute publication # 686) revealed that the Candida yeasts showed large and important between the S. bayanus treatments. These results between the S. bayanus and S. cerevisiae wines anthocyanin content of the S. bayanus wines was compositional differences from those made with with S. bayanus were thus not as favourable as were noted. In particular the S. bayanus wines had reduced whereas the chromatographically broad banana ester S. cerevisiae. Of special note was the large increase those noted in some commercial trials above – less alcohol (0.4% vol) and more glycerol (2 g/L). fraction containing unknown pigmented 6 in glycerol (10-14.8 g/L compared with 5.9 g/L) or for Cabernet Sauvignon ferments below. The wines also had an apparent colour difference ‘polymers’ was increased when compared with and the low VA (0.16-0.21 g/L compared with that was confirmed by spectrophotometric the S. cerevisiae wines.The biochemical basis for 0.41 g/L) for two of the three strains studied. acetic fruity ester Nevertheless, these results show that the three analysis.The S. bayanus wine exhibited greater this difference is being investigated in model 4 treatments used to ensure low residual sugar, colour density (A420 + A520 = 0.75 compared studies with an isolated anthocyanin preparation Quantitative sensory descriptive analysis has also super inoculation with either S. cerevisiae with 0.68) and greater colour hue (A420/A520 by Markus Griesser, a visiting student from highlighted considerable differences in the aroma AWRI 838 or S. bayanus AWRI 1375, or aerobic = 0.73 compared with 0.64), as shown in the University of Wurtzburg, under the supervision 2 profile of these wines.The main aroma pumping over treatment, did not have a significant figure below. Analysis of the phenolics by the of Jeff Eglinton and Dr Markus Herderich. characteristics of the C. stellata and C. krusei wines impact on wine chemical composition or aroma. HPLC method developed by Drs Peng and Waters made by sequential fermentation with S. cerevisiae These results need to be confirmed, but are ethyl acetate 0 floral are compared with those of S. cerevisiae in Figure 7. suggestive that the winemaker has flexibility in Wines made with the non-Saccharomyces yeasts terms of choosing a procedure for ensuring were different from the S. cerevisiae wine, and from the complete fermentation of sugar. each other. The C. stellata AWRI 861 and the S. cerevisiae AWRI 838 wines were rated relatively Saccharomyces bayanus trials 2001– highly in the sensory attributes fruity ester, floral/rose, banana ester, pineapple and citrus, and Cabernet Sauvignon cooked apricot pineapple Preliminary results for the Cabernet Sauvignon trial low in cooked apricot, ethyl acetate and acetic performed using 700 kg capacity rotary fermentors whereas the C. stellata AWRI 861 wine had a located in the HRWSL undertaken during the substantially greater intensity of floral/rose and 2001 vintage was reported in the previous annual citrus banana ester attributes. In contrast to the report.Triplicated vinifications were undertaken C. stellata AWRI 861 and the S. cerevisiae AWRI using S. bayanus AWRI 1375 with S. cerevisiae 838 wines, the wine made with C. stellata AWRI AWR 838 as the reference yeast. The wines were S. cerevisiae 838 C. stellata 1159 1159 was rated highest in cooked apricot, and the subjected to MLF, clarified and bottled for analysis. volatile acidity attributes (acetic and ethyl acetate C. stellata 838 C. krusei 863 aroma) and sulfidic. These data confirm our earlier findings (Soden et al., 2000; Institute publication S. cerevisiae S. bayanus Figure 7 Chardonnay wine aroma profiles (plotted as mean intensity scores) for the reference S. # 625) that both positive and negative aroma AWRI 838 AWRI 1375 cerevisiae and three Candida species used in sequential fermentation with S. cerevisiae. attributes of Candida species are maintained 32 33 34 Research Teams report and DrPaul Henschke atthe by JeffEglinton (W05)wasorganised workshop The ‘Winemaking withnon-conventional yeasts’ yeasts workshop Winemaking withnon-conventional with novel attributes. potential ofnovel yeasts for developing wines complexity towine. may addadesirable such ascooked apricot, andnovel attributes, stylesofwine, useful infloral esteraromasarepotentially floral enhanced fruity, Tasting ofwinesmadewithnon-conventional • • Hylton McLean (Orlando-Wyndham) – Hylton McLean(Orlando-Wyndham) • Alison Soden(E&JGallo)– • during cofermentation with cofermentation during (see Appendix Industry Technical Conference inOctober2001 Paul Henschke (AWRI) – • and two tastingsessions: consistedoffour presentations The program ovninlyat.Stronginterestinthis topic conventional yeasts. oftheusenon- onthemerits industry toreceive feed-back from most importantly, increasing flavour andwine qualityand diversity the ways inwhichtheycanbedeployed for stimulate interestinnon-conventional yeast and andto wineries invarious being undertaken togethertrials hashelpedtobring This workshop JeffEglinton(AWRI) – • LouisaRose(Yalumba) – • The chemical and sensory data confirm the dataconfirm The chemicalandsensory Glenn James 1176 and1375, indigenousyeast, yeasts (Chardonnay: yeasts and Blending ofwinesmadewithnon-conventional non-conventional yeasts. Louisa RoseandHyltonMcLean. Peter Costello, 1375) by StephenClarke, krusei C. tls Eachgrouppreparedtheirown blends. styles. new potential ofthesewinesfor generating modification using conventional yeasts. fromtheuseofnon- arising and dangers conventional yeasts. 863; Cabernet Sauvignon: Cabernet 863; .cerevisiae S. 1 ).Twenty-five attended. participants (BRL Hardy) .stellata C. .bayanus. S. to demonstrate the to demonstrate , PaulHenschkeandKateHowell Aroma andflavour Winemaking benefits Winemaking .cerevisiae S. The natureofnon- 6 n 19 and 861 and1159, 11 Commercial useof th Australian Wine Australian .bayanus S. .bayanus S. The . proportion toallow theirinteraction. proportion arepresentinroughlyyeast equal strains mixed only culturefermentation whenallofthe canbeproducedby ortheirblends, ferments, aroma profile different fromwinesof singleyeast The resultsgave anindicationthat winewithan monoculturefermentations. corresponding thethreewinesproducedby the proportion orawineproducedby blending inequal yeasts, withthecorresponding monoculture fermentation different toany ofthe winesproducedby toproducewinesthatwere sensorially interacted of in somecasesmultiple strains testingoftheresultantwinesshowedtrio that Duo- yeasts usedinthemixed cultureferments. tothe monoculture wineswhichcorresponded the also preparedby mixinginequalproportion Threeblended wineswere conditions. nutrient by underthetwo monoculturefermentation by mixed andfive cultureferments winesmade These treatmentsresultedinthreewinesmade were alsomadewitheachofthe five strains. Wines limiting conditionsinaChardonnay juice. limitingandnon-nutrient tested undernutrient werethree different combinationsofthreestrains nsmay five of different strains In summary, inthepreviousannual report. reported resultswere to thisprojectandpreliminary background with theconstituentyeast strains.The blending togetherwinesmadeby monoculture isdifferentfermentation fromawinemadeby whetherwinemadeby mixeddetermine culture have experiments beendesignedto concept, Inanattempttotestthis by conventional means. achievable notnormally wine withcharacteristics containing multiple may yeast producea strains suggestingthataferment with aselectedyeast, profile tothoseproducedby induced fermentation producewinewithadifferentferments flavour There isanecdotalevidencetosuggestthat ‘natural’ monoculture fermentation aroma—mixed culture versus Yeast impactonwineflavour and greater number ofplacesinthefuture. witha It isplannedtorepresentthisworkshop was shown by aquickclosureofavailable places. .cerevisiae S. .cerevisiae S. in strains of strains winemakingwithfive In theabove experiments, characteristics from characteristics by usingayeastbe formed withdifferent establish whethergreateraromadifferences could two with undertaken Paul Henschke. ofNewSouth Fleet (University Wales) andDr Professor Graham by DrEveline Bartowsky, ofNSWwithsupervision through theUniversity ofherPhDstudiesundertaken Institute aspart atthe Ms KateHowell thiswork hasperformed being presentinthemust. initially number ofstrains result fromalarge may tothecompletionoffermentation persist ashaving that multiple strains characterised are ferments factthatnatural fermentation.The grow inunisontoproduceamixed culture will thatthestrains thereisnoguarantee must, ofyeastmultiple canbeinoculatedintoa strains this timeareinconclusive andsuggestthatalthough resultsat techniques.The detected by sensory thatcouldnotbe between strains interaction chemical analysis ofthewinesreveals some Nevertheless, from thosemadewith VL3c alone. couldnotbedistinguished culture fermentation resultthatthewinesmadeby mixed the sensory explaining revealed that VL3c quickly dominated, microsatellite-PCR inthemixed cultureferments byAnalysis distribution ofyeast strain found todiffer fromtheothertwo replicates. of themixed winewasalso culturefermentation thatreplicate Furthermore, wine. fermentation judged tobedifferent tothemixed culture althoughinonecasetheblended winewas wine, distinguished fromthemixed culturefermentation couldnotbe wine madewithyeast VL3c, the showed thatfor eachofthethree replicates, wines againstthemixed wines culturefermentation testingofthemonoculturefermentation Duo-trio increase inthemixed culturewine. Acetic acidalsoshowed asmall previously. ashasbeenobserved mixed wine, cultureferment 6.88g/L)inthe was alsohigher(7.45g/Lversus Glycerol fermentatively impairedandrobust yeasts. involvingexperiments acombinationof ofloweroccurrence residualsugarinother at 22g/Lresidualsugar.We have notedthe inmonoculturestuck though oneofthestrains It isinterestingtonotethatthiswasthecaseeven had lower residualsugarthantheblended wine. winemadeby mixed culturefermentation acid.The glycerol andacetic differences inresidualsugar, showedmonoculture fermentation distinct winesmadeby composition ofthewines.The Some differences were notedinthechemical wines. monoculture fermentation ofthethree prepared fromequalproportions andablended winewas constituent yeast strains, witheachofthe monoculture fermentation Wineswere againmadeby fermentation. .cerevisiae S. .cerevisiae S. strains asthemixed culture strains .bayanus S. .cerevisiae S. a enue.Inorderto had beenused. in combinationwith , a trial was a trial ,

Relative average growth rate (NTU/day; % of CDWM) their winemakingprocess. combinationfor choosing themostappropriate on can thenbeusedtoadvisewinemakers by thistest generated Information (ML) bacteria. ofpopularwineyeast andmalolactic between pairs thecompatibilityinteraction to characterise testsystemwillthenbeused microorganisms.The between wine interactions and inhibitory testsystemfor detectingstimulatory laboratory The aimofthisongoingprojectistodevelop a bacteria strains yeast onwine effects ofcommercialand stimulatory wine bacteria – Interaction between wineyeast andlacticacid Staff Dr Peter Costello, Jane McCarthy Jane Dr Peter Costello, DrEveline Bartowsky, Dr Paul Henschke, Figure 8 Malolactic fermentation andwineflavour yeast relative inareference chemically togrowth defined unfermented rate winemedium. 100 200 300 400 0 CDWM In vitro Growth rate of two strains of oftwoGrowth strains rate 123456789101112131415161718192021 ML strain 1 ML strain Oenococcus oeni system for detectinginhibitory ML strain 2 ML strain malolactic Oenococcus oeni Yeast strain cerevisiae have beentestedwith20 four To date, system. using thesynthetictest commercial origin, mainly of yeast offermentation strains, range witha MLbacteria the compatibilityofseveral Work hasalsocommencedoncharacterising inthepreviousannual report. were reported results andencouraging completion, is nearing juices grape synthetic testmediumwithseveral Validation ofthetestby substitutingthe pair. between test thewineyeast –MLbacterium compatibility/incompatibility indicates theintrinsic therefore, componentsand, derived of grape synthetictestsystemisfree The basiclaboratory of the21synthetictestwines(Figure8). ineach growth responseofeachMLbacterium the hasbeengaugedby determining strain witheachyeast compatibility oftheMLbacteria in testwinespreparedwith21different and one .bayanus S. Oenococcus oeni Saccharomyces es tan.The yeast strains. Anthony Heinrich strains A.J. Markides attherecent11 Markides A.J. Henschke and P.A. Costello, by P.J. compatibility’ andwineyeast testing malolacticbacteria poster presentation ‘Standardised methodfor through a toindustry wasreported of thework analysis suggestsinvolvement ofSO Preliminary combinationswere revealed. bacteria that anumber ofspecific incompatible yeast- testedbut are compatible withtheMLbacteria The resultssuggestthatmany oftheyeasts tested must/juice. grape associated withthatparticular onethatisspecifically factor, of amodifyingextrinsic between thetwo testswould reveal thepresence any discrepancy etc)aretested.Thus, production, ocnrto,conditionsthatstimulates SO concentration, nutrient pH, pesticideresidues, the wine(suchas, must usedtoprepare associated withthegrape asthose such factors, reaction aswhenextrinsic pair.This reactionmay ormay notbethesame compatibility reactionbetween ayeast-bacterium reveals theintrinsic inamodelsystem, performed whichis test, nature oftheinteraction.This the juice/wineanddetermining response ingrape willfocustheinhibitory onverifying Future work yeast produce inhibitory levels ofSO yeast produceinhibitory conditionssome media becauseundercertain These findings juice needtobeverified withgrape 6–9 yeasts strain, Dependingonthebacteria • but the ofyeasts were Themajority stimulatory • 75%)were ofyeast (approx. Themajority • Compatibilitybetween and yeast strain • analysis oftheresultsshowed that: Preliminary reference point. CDWM) hasbeentaken asthe metabolites; chemically defined medium(lackingyeast growth responseinanunfermented Bacterial Furthermore, the sensory significance ofthese thesensory Furthermore, but littleisknown aboutthe changesinredwine. 1993) compounds ofwhitewine(Laurentet al. ofsomevolatile to modifytheconcentration (MLF)hasbeenreported Malolactic fermentation investigationa preliminary significancearisingfrom MLF– sensory Changes involatile compoundsandtheir prepared for publication inascientific journal. development ofthis testisbeing describing Amanuscript October2001. Adelaide during producing a growth inhibitory substance. producing agrowth inhibitory either removing or agrowth limitingnutrient responsewasduetothatstrain inhibitory specificThis resultsuggeststhattheyeast strain most ofthewinescontained<8mg/Lsulfite. concentration (>30mg/LtotalSO concentration Inonly onecasewasahighsulfite reduced. and/oryieldwasmuch growth rate bacterial that in showed alesscompatible response, actual combinationofstrains. thisresponseagaindependedonthe 2; strain tobacterium only 15yeasts were stimulatory whereas 1, strain in bacterium stimulatory inFigure8alloftheyeasts were of strains; response dependedontheactualcombination the otherthreestrains. ofincompatibilityreactionsthan proportion revealed ahigher strain onebacteria however, strains, compatible withthefour bacteria involved.combination ofstrains dependedonthe strain bacterium th AWITC heldin 2 2 ) responsible; in onecase. 2 Anupdate . 2

35 changes is largely unknown. A pilot project was Quantities (2L) of a Shiraz wine (Langhorne Creek diacetyl content of the wines also varied according undertaken to determine the effect of MLF on the 2001; kindly donated by Orlando Wyndham, to the strain of Oenococcus oeni used to conduct volatile flavour profile of a Shiraz wine using gas Rowland Flat), were inoculated for MLF with the MLF. Various volatile compounds which are chromatography olfactory analysis (GC-O or commercial Oenococcus oeni preparations Enoferm associated with fruity wine characters were GC-sniff) coupled with gas chromatography mass alpha (Lallemand) and Viniflora CH35 (Chr identified in these wines (including ethyl acetate spectrometry (GC-MS) analysis for compound Hansen) together with another quantity that was [fruity], isoamyl acetate [banana], ethyl lactate identification.The GC-sniff analysis involves allowed to proceed with the indigenous [fruity] and ethyl octanoate [fruity]). From this introducing a portion of the headspace of a wine bacteria. MLF was completed within two weeks study, we were also able to show differences sample into a gas chromatographic column which for all treatments. between O. oeni strains during MLF, particularly allows the separation of the volatile compounds variations in the concentration of some 20 different roughly according to boiling point. As the volatile There were numerous aroma differences noted volatile compounds, including alcohols, esters compounds emerge from the GC column, a between pre- and post-MLF wines when analysed and carbonyl compounds [acetaldehyde, diacetyl portion is directed to the GC detector with the by GC-sniff. Examples of GC-sniff descriptors and acetoin].This work needs to be repeated remainder being passed through a port (sniff cup) (corresponding to individual peaks on the GC with other wines in order to establish general at which a person sniffs for aromas. The person chromatogram) which exhibited altered significance trends on the impact of MLF on wine aroma. who is sniffing the port, indicates when he/she is following MLF included solvent-like, popcorn, able to detect an aroma and if possible assign a caramel, toffee, waxy, apple, floral, sweet, dusty, This project was undertaken by Ms Angela descriptor to it. The GC-sniff and GC-MS burnt, plastic, unpleasant and chemical. We were Matthews as an Honours project in the chromatograms are then compared to align volatile able to tentatively identify (GC-MS database) 38 Department of Horticulture,Viticulture and compound peaks with aroma descriptors. In this of 48 detectable peak of volatile compounds in Oenology, with supervision by Drs Eveline way, the chemical identity can be established for the wines and the concentration of many of these Bartowsky and Leigh Francis. Angela was awarded many of the sensorially important compounds. was altered by MLF. The concentration and odour a first class honours degree, and undertook vintage This technique also allows changes in wine aroma of some of the volatile compounds was decreased experience with Piramimma Winery in the McLaren to be profiled, such as that induced by MLF. by MLF whereas others were found to increase Vale.This work was undertaken using the facilities in sensory significance. As expected, the diacetyl of Dr Graham Jones (DHVO, Adelaide University)

Research Teams report Research Teams concentration increased as the result of MLF, and in the Wine Science Laboratory. Invaluable this attribute was also noted by the panel in the assistance with the GC-sniff and GC-MS was informal sensory assessment of the wines. The provided by Ms Tracey Siebert and Dr Alan Pollnitz.

This project has given us an insight into the potential Winery D volatile aroma compounds (other than diacetyl, Winery E Winery C the buttery note very well characterised and Winery F known to be associated with bacterial metabolism Winery G during MLF) that can be associated with MLF. Winery B Winery C Winery H Differentiation and relatedness of Winery I Oenococcus oeni winery isolates Winery B The differentiation of strains of the homogeneous Winery B Winery B species Oenococcus oeni, which is the main species Winery B used for the induction of malolactic fermentation Winery A of both red and white wines, can be performed Winery A using the well established DNA fingerprinting 0.6 0.7 0.8 0.9 1.0 technique of randomly amplified polymorphic DNA (RAPD). This technique also provides Figure 9 Dendogram generated by cluster analysis of the similarity matrix of Australian isolates some information regarding the relatedness or of Oenococcus oeni. similarity of strains.We have previously used the RAPD technique to demonstrate a unique 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 group of wine related strains within the species Acetobacter pasteurianus which were causative agents of spoilage of several batches of bottled red wine (Technical Review 127, 11-12, 45-47).

The Institute’s culture collection contains a series of O. oeni strains isolated from Australian wineries, and a number of commercial cultures. Some of these strains were subjected to DNA fingerprinting in order to estimate the relationship between these strains. We were able to demonstrate that O. oeni isolates from the same winery often were indistinguishable but grouped separately from other strains isolated from different wineries. A dendogram showing the degree of similarity between strains isolated from the same and different wineries is given in Figure 9.

In addition to this study, we also examined O. oeni strains isolated from alcoholic fermentations from a single fruit source (Cabernet Sauvignon, Padthaway) before and after spontaneous GIDEON malolactic fermentation.These ferments were from Figure 10 DNA fingerprint using the RAPD technique with two RAPD primers of Oenococcus the 2002 vintage Saccharomyces bayanus trial oeni winery isolates. 100 bp ladder molecular weight marker is in the first lane. RACHMAN conducted in the Hickinbotham Roseworthy Wine GUEST SPEAKER 11 AWITC (BELGIUM) 36 37 38 Research Teams report Bartowsky andPeter Costello atthe11 Bartowsky Eveline waschairedby Drs taste thedifference?’ (W26) The workshop ‘Malo cultures–canyou Malolactic fermentation workshop throughout fermentation. whichpersisted differentseveral strains showedmalolactic fermentation thepresenceof of Isolates found tobeindistinguishable. generally were fromthesamewinery that originated were examinedusingthistechnique andisolates • A tasting of wines to demonstrate how MLF Atastingofwinestodemonstrate • • • Introductiontothesecondsession- • Atastingofwinespreparedwith different ML • • • • two tastingsessions: consistedoffour presentationsand The program attended. October 2001.Twenty-six participants Australian Wine Industry Technical Conference in oeni used tostudytherelationshipofvarious RAPDcanbe technique, The DNAfingerprinting different strains. typicallyfermentations involve agroupof investigated toshow whetherspontaneous Morewinesrequiretobe research groups. alsonotedby other an observation dominatedthespontaneousfermentation, strains 3-5 thisstudyshowed that examined inthisstudy, though only alimitednumber ofisolateshave been Even toMLF. closely relatedtothoseisolatedprior completion were eitherindistinguishable fromor oeni This analysis alsoshowed thatthe differentiated withthesecondprimer.were clearly primer,while beingundifferentiated withthefirst whereasisolates2and3, two RAPDprimers were indistinguishable withthe 15and16, 14, 13, numbers Agroupofisolates, closely relatedstrains. todistinguish RAPDprimers using atleastseveral of analysis highlightstheimportance isolates.This amongstthe17 some eightdifferent strains whichreveals from thisstudyisshown inFigure10, ofisolates example ofaRAPDDNAfingerprint An on underProject AWR 2inthisreport. thisyear andreported trial Science Laboratory Oenoferm alphaandspontaneousculture). Oenoferm MLF AWRI winesmadewith Vf CH35, five three WA Chardonnay with/withoutMLF; pre- orpost-fermentation; with two strains Peterkin andMaiNygaard(five wines German of inoculationregimeswasconductedby Michael can beusedtoguidewinestyleandtheimpact Hansen) Mai Nygaard(Chr. Timing ofMLFinoculation Michael Peterkin (Pierro Wines) Shaping winestylewithMLF Peter Costello(AWRI) Sibylle Krieger. wasconductedby GlennJamesand strains (Lallemand) Sibylle Krieger The roleplayed by ML strain onMLF flavour Glenn James(BRLHardy) views onMLF Winemakers’ (AWRI) Eveline Bartowsky MLF andflavourmodification .oeni O. strains. Australian winery isolatesof winery Australian strains. whichwere isolatedfollowingstrains MLF from aredwinepre-andpost- - - - - Oenococcus European Oenococcus th .oeni O. - • Grbin and Henschke.The roleoflysine amino Grbin andHenschke.The • otloadHnck.Mousyoff-flavour of CostelloandHenschke. • (2001) P.A. Henschke, Lee,T.H.; P.J.; Costello, • completion: are nearing species and off-flavoured N-heterocyclesby a mechanism for thebiosynthesisofmousy Two communicating theproposed manuscripts formation inwine Mousy off-flavour occurrence and Industry Technical Conference inOctober2001. microorganisms during the11 during microorganisms ofwinespoilage and oenologicalcharacteristics ontheidentification ofaworkshop undertaking A highlightfor theyear wasthehighly successful personnel. microbiological consultationtoindustry andproviding yeast qualitytesting, dried undertaking advancedwinemicrobiologicalanalysis, performing foryeast teachingandresearch, andbacteria the Institute'sculturecollectionwhichprovides AWR 5alsoprovides resourcesfor maintaining Project involving four teamswithintheInstitute. project ofaGWRDC-fundedcollaborative part project is spoilage inwinehasbeeninitiated.This investigate thecausesandcontrolof ‘Brett’ Anewprojectto in previousannual reports. assummarised stuckfermentation in restarting andtheroleofaceticacid by aceticacidbacteria spoilageofbottledredwine juice, content ofgrape for measurementofyeast assimilable nitrogen spectroscopy suitabilityofnearinfrared the flavour, have includedcausesandcontrolofmousy Recenttopics tothewiderindustry. importance winemaking microbiologicalproblems of toinvestigate specific This projectundertakes Staff Timingofinoculation relative tothealcoholic • inducesgreaterwine mouth-feel MLF ingeneral • inducesdistinctive strains MLF withcertain • indicatedthat: informally The workshop anomala flavour N-heterocycle compoundsby nitrogen inthebiosynthesisofmousy off- (acceptedfor publication). FoodChem. Agric. J. pyrroline bypyrroline and2-acetyl-1- acetyltetrahydropyridine 2- N-heterocycles 2-ethyltetrahydropyridine, andbiosynthesisofthecausative precursors wine: (Institute publication #680). 160-167 7: Res. Wine Grape J. Aust. wine. heterocycles causingmousyoff-flavour in toproduceN- Ability oflacticacidbacteria Peter Costello, Jane McCarthy Jane Peter Costello, Dr DrEveline Bartowsky, Dr Paul Henschke, palate changes. induceddifferentfermentation aromaand cultures. malolactic bacteria of launchedby thesuppliers enhancing strains be duetotherecentselectionofflavour mayaroma profiles inpart –thisoccurrence technical problems Microbiological analysis ofindustry (inpreparation). . Dekkera Lactobacillus hilgardii ( Brettanomyces th Australian Wine Australian Lactobacillus DSM 20176. ) anomala Dekkera off- heterocycles by a mechanism for thebiosynthesisofN- proposea defined minimalmediathesepapers heterocycle compoundsusingchemically ofmousyN- required for theformation compounds Based onananalysis ofprecursor low residualsugarandadequatemolecularSO hygiene, winery microbial growth aregoodgeneral Themaintoolsfor controllingunwanted off-flavour. needed tocauseadetectable level ofmousy Dekkera/Brettanoymyces arethatrelativelywork highpopulationsof implicationsofthis Thepractical off-flavour. mousy capable offorming wine microorganisms onthescopeof the previously published work andcomplements wine spoilageyeast andbacteria ofmousyoff-flavourof theorigin compoundsby hilgardii byfor N-heterocycleformation that theincidenceof ithasbecomeclear 638), 627, publications #623, projects AWR 19and11 (seealsoInstitute 4-ethylphenol conductedby theInstituteunder of winesfor Through arecentsurvey Australian Brettanomyces levels isprobably unpractical. tonegligible Decreasing lysine andornithine exercises: presentations andfour demonstrations/practical consisted oftwo Theprogram attended. Conference inOctober2001.Twenty participants at the11th Australian Wine Industry Technical was presentedby HolgerGockowiak your wine’ bacilli andothernasties–How tospotthemin (W21) The workshop ‘What bug isthat?Bretts, Wine microbiological spoilage workshop Define conditionsthatlimitthegrowth of • Isolate • using masslabelled Inthecaseof from L-ornithine. from L-lysine wasderived and2-acetyl-1-pyrroline showed wasderived that2-acetyltetrahydropyridine and a fteaey ru.Iron(Fe of theacetylgroup. thesource verifying N-heterocycle wasformed, propyl the ethanol wassubstitutedwithpropanol, fromethanol.When acetyl groupwasderived an analogue(propanol)itcouldbeshown thatthe and andby usingmasslabelledethanol, necessary, Afermentable sugarwas into theN-heterocycle. • Review current knowledge onthewinespoilage Reviewcurrent • GWRDC-funded project AWR 11. iscoordinatedby Peter Goddenthrough teams, molecularbiologyandmicrobiology chemistry, services, whichwillinvolve industry project, controlmeasureshascommenced.This practical Dekkera/Brettanomyces ofwineisolates the physiological properties projecttoinvestigate Acollaborative thought. is much widerspreadin than wineries Australian that the This projectaimsto: Dekkera/Brettanomyces and and biochemicalcharacterisation; physiological samplesfor genetic, from winery characteristics of characteristics Lactobacillus . This work hasimproved Thiswork ourunderstanding . Dekkera/Brettanomyces -N, and notthe and -N, spoilage ofwine Dekkera pce.I re,ourdata Inbrief, species. Dekkera/Brettanomyces No yie itwasshown -N oflysine, Dekkera/Brettanomyces with theaimtoformulate and lactic acid bacteria are and lacticacidbacteria yeast inwine. ( 2+ N wasincorporated -N, Brettanomyces ) wasalsonecessary Dekkera anomala Lact strains isolated strains o bacillus ) yeast ; yeast 2 , . studies isalsoappreciated. BRL HardyandOrlando Wyndham for these by grapes ThedonationofShiraz appreciative. for whichwe aremost investigations, asubstantialsumofmoneyfor our contributing Lallemandis redwinefermentations. during between phenolics yeastinteractions andgrape Lallemand hascontinued toinvestigate the between theInstituteand A collaboration laboratories. can beappliedinmostwinery simplemicrobiologicaltechniqueswhich various withamicroscopeandusing yeast andbacteria of genera how toquickly recognisevarious of gainedabetterunderstanding Participants Use ofselective mediafor identification of • ofwinemicroorganisms Isolationandpurification • stainingandcatalasetest–demonstration Gram • Microscopic examinationofwinerelated • • •

scale (600 kg) and laboratory scale(1kg). scale (600kg)andlaboratory cerevisiae S. 2002)by with fermentation must (Padthaway, Sauvignongrape wines madefromCabernet total phenolicsandanthocyanins ofyoung Figure 11 Staff Simon Dillon DrEveline Bartowsky, Dr Paul Henschke, wine microorganisms. exercise. andpractical – demonstration exercise. and practical exercise. practical and –demonstration yeast andbacteria winery useandcare ofmicroscopesinthe Selection, and bacteria Isolation andidentificationofwinerelatedyeast mg/L Absorbance units Absorbance units properties sensory phenolics andeffect onwine Yeast interactionwithred grape 200 400 600 800 20 40 60 80 10 15 20 0 0 0 5 – Peter Hunt(Olympus Australia) Comparison of winecolourdensity,Comparison strain strain AWRI 838 on awinery Wine colourdensity – HolgerGockowiak (AWRI) 0 g1kg 600 kg 0 g1kg 600 kg 0 g1kg 600 kg Total anthocyanins Total phenolics laboratory scale( laboratory onthedevelopment ofareliable reported we also Inthisreport the 2001 Annual Report. in The backgroundtothisprojectwasdescribed to inoculation and divided into triplicate to inoculationanddividedintotriplicate vessels prior must were taken fromtherotary Samples ofthered at20°C. vessels operated 700kgcapacityrotary intriplicate and fermented profiles ofwinesmade onthe tocomparewinecolourdensityandphenolic trial activity flavour andfermentation under reported Wine ScienceLaboratory, conductedintheHickinbothamRoseworthy trial Sauvignon In conjunctionwiththe2002Cabernet atleastinrespectofwinecolour. in freshfruit, inarelative mannertothatobserved will perform knowing thattheyeast the year withfrozen fruit, throughout in thatitallows ustoconducttrials resultisimportant phenolics intothewine.This freeze-thaw processwillassistinthereleaseof couldbeexpectedthatthe It colour density. inasimilarorderwithrespecttowine ranked thatisthey between wassimilar, yeast strains therelativity however, (P<0.0001), that offreshfruit wassignificantlydensity infrozen higherthan fruit Thewinecolour and frozen (-20ºCstored)fruit. infresh ofthesamesixyeastperformance strains we have examinedthe In additiontothesetrials, andLallemand’s winemakers experience. various by anecdotalobservations andsupports extent, colour andphenolicprofile ofwinetoasignificant abilitytoinfluencethe hasanintrinsic yeast strain resultsuggeststhatthe vintage2001).This Creek, regions(AdelaideHillsandLanghorne viticultural fromtwo different fruit consistent for Shiraz wasrelatively oftheyeastperformance strain we showed thatthe Furthermore, composition. the development ofwinecolourandphenolic yeast offermentation on ofthestrain importance we found evidencefor the Inthiswork, into wine. phenoliccompounds grape retention ofvarious andor for theirabilitytoeffect extraction strains 17different yeastand itsapplicationtocomparing with fromPadthawaySauvignon fruit wasinoculated PremiumqualityCabernet with 600kgoffruit. scale withthosemadeonawinery laboratory and provide relevance. datasuggestive ofindustrial withredwinephenolics study ofyeast interaction Suchamethodwillfacilitatethe scale. pilot winery produce wineswhichresemble thosemadeona procedureisreliablewine fermentation andcan scalered These resultsindicatethatthelaboratory total anthocyanins were equivalent (Figure11). totalphenolicsand that thewinecolourdensity, hasshownat theendofalcoholicfermentation analysis ofthewinesamplestaken Spectral daily. tankwas given four rotationstwice therotary used; procedure ofcapplungingfour timesdaily was Thestandardlaboratory and protectionfromair. undersimilarconditionsoftemperature fermented cultureand inoculated fromthesamestarter Saccharomyces cerevisiae 1 kg) red fermentation method, kg) redfermentation strain AWRI 838 AWRIstrain we conducteda , 1 kg scaleinthe 1 kg lots, Yeast factor.Vertical ShootPositionedfactor.Vertical (VSP)vines weight fromstressedvineswasacontributing smallerberry regardlessoftrellistype.The ripening, than highvigourwell wateredvinesthroughout catechin andepicatechinskinanthocyanins, ofseed vines producehigherconcentrations thatlowhas beenconfirmed vigourwaterstressed it To date, commencedinOctober2000. Italy), diUdine, Peterlunger (Universita Professor Enrico Orlando Wyndham (Lyndoch) and Adelaide), of (TheUniversity Iland andDrPeter Dry withDrPatrick andwineincollaboration of grapes and canopy managementonthephenolicprofiles The investigation oftheeffect ofplantwaterstatus Finland. Sotkomo, ofOulu, University the phenoliccompositionofShiraz grapes presentation entitled shegave a onleave, (see Appendix 2).While oenology studentsat of The University Adelaide Herbicides inviticulture Alecturewaspresentedon Appendix 1). the Clare Valley andatMcLaren Vale (see Practice infour Dr Sally Bellparticipated QLD(see Appendix 1). Stanthorpe, presentations attheInstitute’s Roadshow in agrochemical use two occasionsentitled TechnicalIndustry Confere Wine Australian heldattheEleventh coordinated aworkshop Dr Sally BellwithMr Alex Sas(BRLHardy) related toagrochemicals. Approximately 75%oftheseenquiries 12 months. twenty-four lessthanintheprevious enquiries, DrSally Bellrespondedto566 2001/2002, During be exceeded. willnot markets levels setby export Australian insuchaway thatthemaximumprograms residue pestanddisease products canbeusedinviticultural andtheInstitutetoensurethattheir industry moreclosely withthewine are keen towork they specifications.Thus, market meeting export placeson thewineindustry the importance Companiesareincreasingly aware of companies. amount oftimeinliaisingwithmajorchemical Sally BellandGregRuedigerdevote asignificant Dr publication anditsResidue Analysis Service, As adirectresultoftheInstitute’s agrochemical willbeplacedontheInstitute’smarkets website. The 2002/2003MRLsfor export Australian The tables arealsofeatured in Practice Winemaker,Technical Review the with bookletwasdistributed Institute’s website.The duplicatedonthe produced andtheinformation use in Australian viticulture2002/2003 annual publication, ninethousandcopiesoftheInstitute’s Thereafter, recommendations ontheuseofagrochemicals. representatives inMay toreview 16 industry A meetingwasconductedwithapproximately Staff Dr Sally-Jean Bell oenological research Links between viticulturaland Australian New ZealandGrapegrower and ™ Grapevine Nutrition Nutrition ™ Grapevine Workshops at ™ IPM and Spray ™ IPMandSpray Application manuals. DrSally Belldelivered two . Agrochemicals registered for Effects ofwater stresson to viticultureand Future trendsin and inthe Australian Viticulture Research to eerhto Research were at the nce on .

39 40 Industry Services Teams report

n euaoyIfrainMngr Subscription Manager. Information and Regulatory public bygovernment andthegeneral theHealth received onwineandhealthissuesfromindustry, requestswere 64independent information 2002, From31October 2001–30June international. bothnationaland organisations, complementary between exchangeofinformation informal and andby theformal and scientific journals, torelevantmedical facilitated by thesubscription was Library.This Memorial of theJohnFornachon database ontheinternal located wine, particular, healtheffects ofalcoholandin detrimental database ofresearchonthebeneficial and thedevelopment hasoverseen ofa Manager, Information position astheHealthandRegulatory inher MsCreinaStockley, Over thepast12years, Staff composition ofwine. andphenolic practice between viticultural anydrawing globalconclusionsaboutthelinks to prior to await theoutcomeofour2002trials itisimportant between 2001and2002vintages, meteorologicaldifferences Due tothelarge investigation withanotherseason’s data. further thisresult will require have suchahighrating, but astheothertwo replicatesdidnot interest, aromawhichwasofgreat simple ‘raspberry’ strong, regimetreatmentsshowed aremarkably irrigation low replicatesoftheScottHenry fermentation Oneofthe treatment beingmore ‘drying’. withthehigherirrigation treatment, irrigation inthelow sensationperceived ‘in mouth’, ‘silky’ displayed higher canopy winesincontrast, Henry Scott together withalower for rating ‘drying’.The mouth-feel, water hadasignificantly higher ‘silky’ withahigherlevel of the winesmadefromfruit for the VSP treatment, Forexample, the panel. by rated the treatmentsinmouth-feel attributes consistentdifferences among nonetheless, were, but there ofthetreatmenteffects, interpretation which complicatesthe attributes, some sensory for replicatedifferencesfermentation observed therewere some thisstudy, among thewines.With andaromadifferences mouth-feel characteristics withthemainaimofassessing out, was carried analysis sensory andaformal Science Laboratory, conditions attheHickinbothamRoseworthy Wine identical season were madeunderreplicated, fromthe2000/2001 2000/2001 season.Wines the outataLyndochsiteduring water wascarried andhigh moderate regimeoflow, irrigation and ScottHenry togetherwithan VSP, systems, Valley involving aninvestigation oftwo trellis intheBarossa experiment Aviticultural Francis: hasbeenpreparedby DrLeigh summary brief analysis hasbeencompletedanda The sensory different. responses couldbemarkedly wherecanopy much milder2001/2002season, remains tobeseenifthiswasthecasein It tobebeneficial. VSP inahotseasonappears density andlower bunch exposureexhibitedby highercanopy throughoutripening.The vines, Henry and epicatechinskinanthocyanin thanScott ofseedcatechin produced higherconcentrations Creina Stockley and healthissues Preparation ofinformation onwine GWRDCnewprojectapplication entitled • resolutionsOENO/ASP/99/129/Step7 draft • National Alcohol Research Agenda ofthe • include: wineindustry Australian Submissions preparedorcommentedonfor the Manager. Information Health andRegulatory funded researchprojectscoordinatedby the whichrelatedtotheGWRDC- undertaken benefits ofmoderate wineconsumption potentialcardiovascular a cardiovascular journey: subsequent CD-ROM entitled de l’OIV. and Winemaker for the inadditiontothreepapers of Wine Education, newsletterofthe Society Australian the quarterly AIM— publication,for thebimonthly international have beenprepared threearticles For example, media. been preparedfor theelectronicandprint have andothermaterial also Articles newsletters. alcoholindustry andinternational industry Technical Review prepared for inclusionintheInstitute’s publication, have been wine hasbeenaddedtoandarticles the databaseofresearchonhealtheffects of have scanned, journals beenregularly continued.The has to relevantmedicalandotherjournals Appendix 1). the Wine andHealthSectionPresident(see Manager was Information Heath andRegulatory which washeldon15-17October2001–the dela of theOffice International Vigne etdu Vin 26th World Congressand81stGeneral Assembly theissuesinperspective health information: and healthsymposiumentitled wasthewine Alsoorganized Technical Conference. human health in Australia onapotentialbeneficialroleofwine in second two-hour sessionentitled health? phenolic compoundshavearoleinimproving human A four-hour entitled workshop urto n ieEpr ru;and and Group; Nutrition Wine Expert Managerisvice-presidentofthe Information et du Vin (OIV)–theHeathandRegulatory Groups andHealthSub-commissionExpert Nutrition questionnaire onthe and and Group, Nutrition Wine Expert 3 Effects ofwineandscientific researchfor the andOENO/ASP/01/191/Step and young adults; OENO/ASP/01/190/Step 3 Wine consumption standard for labellingwines; OIV ECO/REGL/96/23/Step 5International 7 Specificity ofwineandscientific research; OENO/VINSAN/01/191/Step Health warning; Aged Care; ofHealthand Commonwealth Department Tobacco and Section, Alcohol Strategies international regulatory environment. regulatory international nationaland change inthewineindustry’s funded applicationwilladdressanimportant This The Alfred andMonashUniversity. Asthma andClinicalImmunology,of Allergy, DirectoroftheDepartment Robyn O’Hehir, inwine allergens identification andmeasurementofpotential Alcohol inmoderation a eindaddvlpd aswell asthe was designedanddeveloped, Australian andNew ZealandGrapegrower videotapedpresentationfor a A , of the Office International dela oftheOffice International Vigne , for the11th Australian Wine Industry , and onepaperfor the and for other wine Australian in conjunctionwithProfessor Responsibilities ofthe , and two articles for andtwo articles , Your invitation to Current wineand Current Do wine-derived Research efforts was also Bulletin for the The of the Institute was enhanced during theyear byof theInstitutewasenhancedduring analysis capability Thesensory deposits inwine. are suspectedtohave causedtaints andor orcompoundswhich closures, of wineadditives, consist themajority the remainingsamplesanalysed, Of tasters. by anInstitutepanelofexperienced evaluation is supplementedby detailedsensory theanalysis ofwhich ofsamplesarewine, majority The of routineanduniqueanalytical techniques. usingawiderange hundred sampleseachyear, analyses several Laboratory Services The Industry of Western andLa Australia Trobe University. and otherlecturestostudentsfromtheUniversity of Oenology studentsattheUniversity Adelaide, oflecturesto team provided eleven hours Services theIndustry addition, In this conference. alsoco-authoredathirdpaperfor Institute staff, conjunctionwithother in oftheteam, members and was heldin Adelaide inOctober2001, for the26 Gishenalsoprovided presentations formal Mark TheteamManagerand oftheteam. by members two ofwhichwere entirely presented workshops, sixofthe andorganised jointly authoredathird, attheconference, papers presented two formal theteam addition, In Conference program. ofthe whichwere presentedaspart workshops thecoordinationof72 in Technical Conference, and stagingofthe11 team played asubstantialroleintheplanning Dekkera/Brettanomyces relationships between thespoilage yeast whichwillinvestigate the Services, Industry a newInstitute-wideprojecttobemanagedby commencedon work theyear, during In addition, presented inconjunctionwithInstituteseminars. whichare withassociated workshops industry, technical reference manual for the wine Australian and aprojectwhichisdeveloping aweb-based typesofwineclosure, ofvarious performance thatisexaminingthetechnical researchtrial large Theteamalsomanagesa the team'sworkload. of collectively representasignificant proportion which and aproblem solvingandanalysis service, oftechnicalinformation, disseminates awiderange which service ofanadvisory intheform primarily tothe wineindustry, Australian service support teamprovides atechnical Services The Industry beingcompleted. two projectsarecurrently projecthasbeencompletedandthelatter first interactionbased onsynergistic withvitaminE Potential cardioprotectiveactivitiesofwinecomponents Staff regular andmoderate consumptionofwine to LDLandDNAfromoxidative freeradicals by the Reductionofdamage lipid peroxidation inhumans; absorptionandinhibitionof antioxidant phenolics: aspects ofwineconsumptionentitled GWRDC-funded researchprojectsonmedical roleinthree a coordinatingandparticipating theInstitutehasplayed Through CreinaStockley, Project coordination ee,Heather Donnell Weber, Professor Peter Høj,Yoji Hayasaka,Trudy GregRuediger, Gishen, Mark Ella Robinson, Peter Coulter, Adrian Valente, Peter Godden, Technical problem solvingandconsulting th eea sebyo h I,which General Assembly oftheOIV, th Australian Wine Industry Wine Australian n iei utai.The and winein Australia. Grape and , .The and three other articles to and threeotherarticles six teamhascontributed Services Technical Notes andtheIndustry through relevantpublications, the resultsofinvestigative aremadeavailable work considered tobeofinterestthewiderindustry, problem is aparticular these services.When of theknowledge gainedfromthe provision of allows themaximisation whichinturn its clients, between theInstituteand exchange ofinformation Thisfacilitatesafrank the provision oftheservices. aspectof and clientconfidentiality isanimportant provided accordingtostrict Terms andConditions, are The Institute'sproblem solvingservices basis. onacontractual team, Services and researchsamplestotheIndustry supplies chemicalanalysis onproblem solving also Analytical Service of analytical results.The andtheinterpretation quality managementsystem, inthemaintenanceandauditingof particularly totheInstitute's Analytical Service, support teamalsoprovides technical Services Industry The typesofproblem. ofparticular the recurrence ofways inordertoprevent inavariety information seekingtodisseminate their roleaseducational, staffregard Increasingly, cause oftheproblem. thanproviding asimplediagnosisofthe rather Oenologistandotherstaffmembers, Manager, oftheteam winemakingexperience practical andthe ofthestaff, problem solvingexperience preventative advicebasedonthecumulative istooffer remedialand The aimoftheservice toDrLeighFrancis. apositionreporting Analyst, GWRDC-funded positionofChemist/Sensory ofKateLatteyinthenewly created, the recruitment been aslightdecreaseover thetwo year period thefactthattherehas instability remainshigh, problems ofhazes and depositsandmicrobiological of sampleswhichwere found toexhibittherelated Whilst thenumber by 20%onthepreviousyear. number ofinvestigations conductedalsoincreased The increased by 17%fromthepreviousyear. Thetotalnumber ofsamplesanalysed in Table 5. team over ispresented thepastthreefinancial years Services investigations conductedby theIndustry ofthenumber andtypeof A summary of resources. such ademandingrolerequiresanenhancement in that theInstitute’s abilitytocontinue toserve itisalsoclear Equally, proceedings areinstigated. court of disputesaresettledbefore formal asthemajority andofgreatbenefit toclients, scope, isincreasingin the provision oftheseservices by offered tothe wineindustry Australian support clear that the therefore, Itis, and winecompanies. to legalprofessionals representinggrapegrowers amount oftimeproviding technicalinformation andspend aconsiderable role inthesedisputes, increasingly find themselves inamediation Secretary, with theinvolvement oftheDirectorandCompany staff, Services Industry Consequently, services. orcontract ofeithermaterials and suppliers orwineries, between eithergrapegrowers arising of theinvestigations conductedrelatetodisputes It isbecomingclearthatanincreasingproportion revealed. or any possible identifyingreference, under nocircumstancesisthenameofclient, greatcareistaken toensurethat, publication, for material When preparing the pastyear. Technical Review during the bodyof whilethenumber ofsamplesanalysed willbeprovided asafootnote. Table, the actualnumber ofinvestigations conductedwillbelistedin from 2001onwards, of asinglereport.Therefore, andallbecomethesubject which allexhibitthesameproblem, differenton several winesfromthesamewinery oneinvestigation isconducted in somesituations, while, Some investigations requiretheanalysis ofmultiple samples, Analytical Service on a commercial contractual basis. onacommercialcontractual Analytical Service now beingconducted by ofthiswork theInstitute's toaportion canbeattributed the analysis ofmultiple samples, esr seset 95 98 66 89 51 85 186 50 29 135 85 Taint problems 114 assessments Sensory Microbiological investigations Identification ofhazes anddeposits c b a oa 8 5 546 454 209 788 24 128 122 252 Total Closure-related investigations Other investigative analyses a total of 1223 separate wine samples were analysed as part oftheseinvestigations winesamples were analysed aspart a totalof1223separate the manner in which sample numbers arecalculatedfor the mannerinwhichsamplenumbers Table 5waschangedfor the2000/2001 Annual Report. uho h eraei h ubro titpolm'ad'lsr eae netgtos,many ofwhichinvolve much ofthedecreaseinnumber of'taintproblems' and'closurerelatedinvestigations', Industry Services during thepastthreeyears during Services Industry Table 5 Summary ofthenumber andtypeofproblem solvinginvestigations conductedby Summary 990 000 2001/02 2000/01 1999/00 investigations conducted(00/01and01/02) Samples received (99/00)and b b

Peter Godden 22 43 a c

41 42 Industry Services Teams report h ubro polm winessubmittedto Thenumber of ‘problem’ • have beeninvestigated thisyear. interestingandunusual cases some particularly and as 'otherinvestigative analyses' arevaried, The typesofinvestigations recordedin Table 5 the Institute'sever increasingcapabilitiesinthisarea. explainedby assessments conductedcanbepartly The steadyincreaseinthenumber ofsensory is discussedinmoredetaillaterthisreport. and development ofassociatedworkshops Compilationofatechnicalreference manual personnel: Project 99-1 are beingaddressedby theGWRDC-funded The issuesrelatedtothesewineinstabilityproblems considered difficult throughoutmuch of Australia. and 2001vintageconditionswere generally thatthe2000 especially considering is encouraging, the industry-wide continuation oftheculture the industry-wide andstrongly encourages involved inthesecases, practitioners ofthoseindustry and integrity The Institutecommendsthehonesty members. responded by circulating thelettertoallofits Council TheInsurance to voice itsconcerns. Councilof wrote totheInsurance Australia andtheInstitute by thesecases, issues areraised serious However, were subsequently settled. bothoftheclaims following itsintervention, TheInstituteispleasedthat production chain. notre-enterthe recommend thatthegrapes strongly circumstances would incontrast, andunderthese find thispositionunacceptable, Institutewould known tohave taken place.The even thoughcontamination was production chain, tobefit tore-enterthe deemed thegrapes andthecompaniestheyrepresented, assessors, implication couldbetaken thattheinsurance the Inthesecases, 'recover' somevalue. inorderto continue processingthegrapes to assessors apparently advisedby insurance were concerned andwineries the growers Inaddition, refused by therespective insurers. whichwere apparently initially harvesting, during oilcontaminationofgrapes hydraulic claimsresultingfromknownto two insurance aboutrecentevents withregard concerned therefore, TheInstituteis, areobvious. party, testingconductedbyidentified athird during only tobelater incident being'covered up', huge negative consequencesofacontamination Thepossibly claims. settled throughinsurance has beennotified over have recentyears been allthecasesofwhichInstitute its knowledge, andtothebestof this typeofcontamination, concerning inregardtomatters practitioners acultureofopennessfromindustry encouraging by rolefor thewineindustry, an important The Institutebelieves thatithasperformed hadbeenheeded. these workshops easily avoidable iftheadvicepresentedin thecontaminationwas the casesinvestigated, anditisapparentthatinmany of Roadshows, Institute presentedduring workshops contamination continue tobeaddressedinthe ofthistype to theminimisationofrisks Issuesrelated oil. andhydraulic brine refrigerant common causesofcontaminationcontinue tobe Themost ofcontinuing is concern. wine, additives to substances thatarenotpermitted the Instituteandfound tobecontaminatedwith Targeted training ofwineindustry which , uigteya,theInstitutewasapproachedby theyear, During • as investigations areofconcern, Five particular • consumer apparently fraudulent Several • oa 7015 1609 31 469 1657 1008 26 359 101 1700 1155 36 413 117 1152 99 Total Students Other Government organisations Wineries concentration range beingrecommendedto range concentration whichcovered the mg/L and5mg/L, 0.5 dioxide attwotreated withchlorine rates: approximately 10mg/L ofphenolinwaterwas Asolutionof wasconducted. claim atrial To testthis chlorophenols can’tbeproduced'. dioxide oxidises'chlorine phenolssothat equipmenttoonewinemaker stated generating dioxide ofchlorine supplied by adistributor andtheliterature production wasnotaproblem, thatchlorophenol dioxide hadassuredcallers chlorine ofequipmenttogenerate the suppliers eachcase in However, andwine. both grapes dioxide withphenoliccompoundsin of chlorine ofchlorophenolsby thereaction the formation aboutthepossibilityof immediately concerned staffwere Services' Industry vineyard spray. andasa ground watertobeusedinwineries, dioxide asadisinfectantthe useofchlorine for regarding andgrapegrowers, both winemakers sanitisedbottlingequipment. due topoorly contamination ismostlikely tohave occurred suggeststhat filtered', which hadbeen'sterile allof in 'unaffected' bottlesofthesewines, absenceofyeast orbacteria investigated.The ofwhitewinesinbottlewerefermentation re- casesofsporadic threeseparate addition, In qualitycontrolchecks. identified during andwhichwasapparently not concerned, throughout eachofthebottlingruns tobepresent thatappears jaws, from corking cases involved obvious damagetoclosures flawed bottlingprocedures.Two ofthese the problems appearedhave in theirorigins filled. wherethebottlewasoriginally Australia fromtheplacein didnotoriginate certainly andthatthewater England, region ofSouthern consistent withthatfound inarelatively small thatthecompositionwas demonstrated the Australian Water QualityCentre ofwatercompositiondataheldby comparison intheUK, Inthecaseofabottlereturned filled. at theplacewherebottleswere originally fromthewatersupply bottles didnotoriginate thatthewaterinreturned to demonstrate staffhave beenable Services Industry Australia, inSouth Water QualityCentreLaboratory withassistancefromthe Australian In allcases, have infactbeenfullofwaterinsteadwine. claimed thatthebottlestheyhave purchased have apparently consumers of thesecomplaints, With anumber been investigated theyear. during complaints to winecompanieshaveAustralian culture couldbedisastrousfor theentireindustry. possible consequencesofthediminution ofthis asthe of opennessregardingissuesthistype, Table 6. Enquiries received by advisory staff during thepastthreeyears staffduring received by Enquiries advisory Table 6. 990 000 2001/02 2000/01 1999/00 reported to the client in the form ofadetailed totheclientinform reported investigations recordedin theresultsare Table 5, Forapproximately 45%ofthe enquiries. roleinrespondingtomany ofthese important plays an Laboratory Services of theIndustry andtheanalytical capacity tocallers, information insupplying relevant staffareimportant library facilitiesprovided by researchand the support Inaddition, web sites. andother, Institute's own, bothonthe toweb-based information, callers staffarealsoable todirect Services Industry Increasingly, eachyear. tocallers relevant literature orotherpiecesof five hundredtechnicalpapers staffsupply approximately Services and Industry e-mailorfacsimile, answered eitherby telephone, are ofqueries Themajority of wineclosures. ongoing investigation intothetechnicalperformance the particularly team, Services by theIndustry and alsothenatureofprojectsbeingpursued public awareness andinterestinthewineindustry, and thisisconsideredtoreflectbothincreasing increased substantially over anumber ofyears, has number ofcallsreceived fromjournalists The students. and tertiary public andsecondary as arelatively smallnumber fromthegeneral as well andgovernment bodies, suppliers industry arealsoreceived many fromwine queries However, predominantly from arise winemakers. Australian received aretechnicalinnatureand Most queries recentyears. during with localwineries Greg Ruedigerhave gainedvintageexperience Both Coulterand Adrian of University Adelaide. oftheDiplomainOenologyfrom Graduate The andalsoholdsa teamona0.25basis, Services withtheIndustry works Supervisor, Laboratory the GregRuediger, Trace Analysis for five years. Q/LManagerintheHunter and former Valley aqualified engineer Gishen, andMark of Adelaide; of theDiplomainOenologyfrom The University holderofaGraduate Coulter, Adrian winemaker; aqualified andexperienced Peter Godden, throughtheManager, principally consultancy service teamprovides awinemaking Services The Industry Winemaking consultation concentration ofphenolinthesolution. concentration withareductioninthe and corresponded perlitre, between 500and700micrograms in thesamplewasconsideredlikely tobe of4-chlorophenol theconcentration available, Fromthesemi-quantitative data dioxide. phenol solutiontreatedwith5mg/Lchlorine 4chlorophenolwasdetectedinthe However, dioxide. solution treatedwith0.5mg/Lchlorine No chlorophenolswere detectedinthephenol with dichloromethaneandanalysed by GC-MS. andwere thenextracted room temperature, solutions were allowed tostandovernight at The for thetreatmentofwater. winemakers in the 'other' category in in the'other'category Table 6islargely Theincreaseinthenumber ofcallsrecorded years. timeinfive hasdecreased for thefirst wineries ofcallsreceived from andtheproportion year, received comparedtotheprevious of enquiries Thefigures show a2.9%decreaseinthenumber 6. 2001/2002ispresentedin Ruediger during Table GishenandGreg Mark Coulter, Adrian Godden, received by oftheenquiries Peter A summary November 2001(see Appendix 1). onthe19thof which washeldinMildura Alternative the Australian VarietiesShow,at Wine andasajudge the 25thto28thSeptember2001, the 2001Royal Adelaide Wine Show between The teamManageractedasan Associate Judgeat opened inOctober2001. which displays for theNational Wine Centre, ofpublic technical assistancetothedevelopers continued toprovide the teamManager, and DrLeighFrancis, GregRuediger, particularly theInstitute, period, thisreporting During the widerindustry. isavaluable resourceto andinformal, Library) Memorial (intheJohnFornachon both formal Thevaststoreofinformation, political bodies. wineresearchand andinternational Australian having linksto andwinejournalists, suppliers wine industry increasingly for Government bodies, service, The Institutealsooftenactsasareferral references relatingtotheareaofinvestigation. are oftenaccompaniedby anumber oftechnical Thereports on how toprevent themre-occurring. andprovide advice of theproblems encountered, causes way whichseekstoexplaintheunderlying problem beinginvestigated ina andarewritten relatingtothe amount oftechnicalinformation containalarge Thesereports for theclient. isprepared report full written a For theremainder, analysis. by laboratory that hasbeengenerated oftabulated data discussion andinterpretation Mark Gishen format waschangedfromthepreviousthree- format hasincreasedsincethe places inthecourse anddemandfor successful, has proved tobevery Thefour-day course presentation oftheCourse. assistedinthe andwinemakers journalists andfifteen leadingwineshow judges, days, ofactivitiesoverincludes over thefour 40hours which presentedunderafour-dayCourse format, wasthethird sinceitsinception).This the course have undertaken (approximately 450participants evaluationperformance their sensory todevelop andtest theopportunity participants givinganotherthirty was heldinJuly 2001, Course fifteenth Advanced Wine Assessment The and theseminarover athreeday period. intwo workshops all attendeestoparticipate allowing of thetwo days following theseminar, workshops ofcomplementary reference manualanddelivery compilationofatechnical personnel: industry under GWRDCproject99/1 developed two workshops addition, In audience. closely tailoredtotheinterestsandneedsof orderthattheseminarwas in Institute activity, areasofcurrent a listofapproximately forty asked toselectthepresentationsbemadefrom Theregionalwinemaker's associationwas industry. ortopicalissuesinthewine of Instituteresearch, the twelve areas presentationsfocussing oncurrent Six seniorInstitutestaffpresentedafull-day seminar, visit wasmadetoQueenslandinNovember 2001. aformal However, ‘Roadshow’ 2001/2002. during Roadshow activitywasreduced the AWITC, involvement ofInstitutestaffintheconduct Duetothelarge associations. vignerons’ inconjunctionwiththelocal organised generally toallmajor winegrowing regions, seminar tours visitsand provide vineyard andwinery Services The ConsultationandInvestigative and Advisory as discussedabove. received fromjournalists, technical information accounted for by theincreaseinrequestsfor were oneach delivered concurrently , Targeted training of

ovninlcr Rfrne2 44mmlength (Referenceconventional 2, cork ofnatural two grades screw-cap closure, aroll-ontamper-evident comprise (ROTE) study The closuresthatarebeingexamined inthis bottled whenmakingdecisionsonclosure use. assess theanticipatedshelflife ofthewinetobe needto therefore, a longerterm.Winemakers, but lesswell over timespan, well over aparticular andmay perform shelflife, products withashort that someclosuresmay besuitable for usein Itshouldalsobenoted under different conditions. ortowinesbottledandstored other winetypes, beexercised inrelatingtheresultsto therefore, Careshould, under theconditionsdefined. of eachclosurewhenusedtosealonly onewine, representtheperformance the resultsreported andthat available wasimplemented, whenthetrial of theclosuresexaminedmightdiffer fromthose availablenote thatthecurrently stocksofsome shouldalso Readers commenced were included. all oftheclosuresavailable atthetimetrial andnot of closuresavailable place, inthemarket Note: different closuretypes. of14 examining thetechnicalperformance thatis trial awide-ranging for theClosure Trial, allocated tothisprojectwere once againused ofresources thevastmajority theyear, During suppliers. winecompaniesandindustry for various basis beingconductedonafee for service trials the development ofprotocolswhichrelateto on advice totheInstitute's Analytical Service staffalsoprovide Services Industry industry. tothe marketed evaluation ofnewmaterials andthe of commercially available products, therelative performance take oneoftwo forms: Theevaluations processing aidsandadditives. andtheevaluationofwinemaking analysis, development andevaluationofmethods ofwine GWRDC fundedprojectfor theimprovement, maintainsa Laboratory Services The Industry Staff from otherwineshows areencouraged. Similarapproaches in Melbourne August 2001. thisshow? running judges wasdiscussedindetailatthe ASVO especially sincetheselectionofnewwineshow for new selection criteria Associate Judges, oftheir resultsaspart interest usingCourse othershows have expressed addition, In Course. inthe the mostsuccessfulrecentparticipants the 2001 Adelaide Wine Show were selectedfrom AssociateJudgesfor Asinthepast, considered. may tothethree-day be format then areversion unaffordable for manycourse potentialparticipants, costsareconsideredtomakecontinually the rising Shouldapointbereachedthat now substantial. fees are suchthatthecourse the lasttwo years, especially over have alsoincreaseddramatically, thecostsofstagingcourse However, days. Ella Robinson, Greg Ruediger, Dimitra Capone Dimitra Greg Ruediger, Ella Robinson, Peter Dr Alan Pollnitz, Valente, Coulter, Adrian Sefton, DrMark Gishen, Mark Peter Godden, and ofprocessing aidsfor winemaking Evaluation ofnew analytical techniques This studywasnotdesignedtobeasurvey eia,whichwasheldin seminar, Who's

43 and Reference 3, 38 mm length), two ‘technical cork’ closures (cork-based closures that also contain a synthetic component: Sabaté ‘Altec’ and Amorim One plus One ‘Twintop’), and nine closures manufactured from synthetic materials, three of which are produced by extrusion processes (ECORC, Nomacorc and NuKorc) and six by moulding (Aegis, Auscork, Betacorque, Supremecorq, Californian 'Tage' and Integra). Various aspects of the performance of the closures are being examined, including those relating to each closure's physical characteristics and extraction from the bottle, chemical analysis of the wine in order to examine apparent sealing performance, and sensory analysis. In addition, Dr Mark Sefton's team will perform chemical analysis using GC/MS, to examine any effect the closures may have on wine aroma and flavour.

The first results from the trial were published in the Australian Journal of Grape and Wine Research, Volume 7 issue number 21, in July 2001 (Institute publication # 666). This publication dealt with the results obtained in the first 20 months following bottling of the trial. Subsequent updates

of SO2 concentrations in wine sealed with each of the closures after 21, 24, and 30 months following bottling have been published in Technical Review issues 1331 (August 2001) and 1371 (April 2002). In addition, more details of the results generated at 24 months post bottling have been published in the Proceedings of the 26th World Congress and 81st General Assembly of the Office International de la Vigne et du Vin1.

The retention of SO2 in wine sealed with each of the closures has proved to be a pivotal Industry Services Teams report Industry Services Teams

measurement in this investigation. Loss of SO2, presumably due to the degree of oxygen ingress allowed by the closure, has been found to correlate

well with the development of brown colour in the GUEST SPEAKER 11 AWITC wine, and also the rating of oxidised character (GERMANY) during sensory evaluation, at all testing intervals. HELMUT GUTH

The concentrations of free SO2 recorded in wine sealed with each of the closures at six months, closure were again found to be tainted with TCA Communication and Publicity report). A large Flavour scalping sub-project storage. The monoterpene alcohols geraniol, Informal sensory analysis of the wines from the

when compared with the SO2 concentrations at at concentrations typically between 1 and 2 ng/L. proportion of the media attention has centred linalool and nerol on the other hand were almost Institute cork permeation/ascorbic acid trial (see bottling, were also found to be excellent predictors However, data from this trial clearly demonstrates on the performance of the screw cap closure, Dr Mark Sefton, Dimitra Capone, Dr Alan Pollnitz entirely degraded over the two years regardless report under Studies on random oxidation of bottled

of free SO2 concentration and browning of the that even at concentrations as low as 1 ng/L, the which appears to have given impetus to the Staff of whether the wines were stored in bottles or wines) indicates that these wines are also affected wine after 24 months, and to a lesser extent the presence of TCA suppressed the ratings for overall pre-existing move by some wine producers to A study on the effect of closures on wine flavour in glass ampoules. by flavour absorption. Instrumental analysis of rating of oxidised aroma in wine sealed with the aroma intensity, and of positive fruit-derived bottle a portion of their mainly white wines with composition is well advanced. All samples of wine these wines will be carried out to confirm the different closures at 24 months. characters in wine, during sensory evaluation this type of closure. Late in the reporting period, taken after two years in bottle have been analysed The concentration of other components also basis for these sensory observations, and also to conducted by a panel with extensive experience certain wine producers in both Australia and New and the data are now being evaluated. Significant changed during storage. trans-Rose oxide was determine whether bottle storage position also Analysis of the wine at the three-year post bottling in the identification of TCA-taint in wine. In Zealand also bottled some of their premium red absorption of flavour compounds from the wine converted to the more potent cis-isomer while affects the degree of flavour absorption. time point was concluded late in the reporting addition, a greater proportion of bottles sealed wines with screw cap closures. Whilst the Institute by some of the closures appears to have taken the concentration of ß-damascenone and ß- period, and full analysis of all the data generated with the other three cork-based closures which would emphasise that care should be exercised place over the storage period. One set of data ionone both decreased substantially during The data so far show that closures have the was not available at the time of writing. However, have been opened for sensory evaluation after 24 when extrapolating the results of its trial to wine has indicated that while Stelvin closures ‘remove’ storage.These changes appear to have resulted capacity to influence wine flavour by absorption, initial results indicate that the important trends and 36-months of storage, have been found to be types other than the one Semillon wine being no TDN (‘kerosene’ flavour in aged Riesling wines) mainly from reactions with other wine components as well as by imparting volatiles derived from the observed during earlier testing have continued tainted with TCA, compared to those assessed examined, it will follow with interest the evolution from wine after two years in bottle, natural closures rather than interactions with the closures. closures themselves, or by allowing the ingress up to the three-year post bottling time point. In during the first eighteen months of the trial and of the commercially bottled red wines under and ‘twin tops’ closures remove around 50% and of oxygen. There continues to be a very strong particular, wine sealed with the ROTE closure reported in the Australian Journal of Grape and Wine screw cap closures. three of the synthetic closures ‘removed’ between Among the simple fermentation ethyl esters, argument for paying due regard to the ‘fate’ of continues to retain the greatest concentration Research,Volume 7, issue number 2. However, the 95 and 98% of this compound over the same ethanol decanoate and ethyl octanoate were wines following vinification, as post-vinification

of SO2, but the concentration was not significantly relatively low number of bottles assessed during period. The taint compound naphthalene was the most strongly absorbed, while the shorter choices have the potential to modulate all prior different to that in wine sealed with the Altec sensory evaluation makes comment on the 1The Institute wishes to make it clear that any reference to also strongly absorbed by some of the synthetic chain esters were largely unaffected. inputs into the winemaking process. closure. Wine sealed with the ROTE closure overall incidence of TCA taint in the batches of 'Tage' closures in these publications, and also in this closures.The concentrations of the oak-derived was also found to have retained greater overall these closures that are being assessed, unsafe. publication, are references to closures that were supplied by components, cis-and trans-oak lactone, vanillin These data are from a small portion of the Analytical method development Esvin Wine Resources, Auckland, New Zealand in May 1999, freshness and positive fruit-derived sensory and not to closures supplied by Novembal. The Institute has guaiacol, 4-methylguaiacol, 4-ethylphenol and 4- samples only. A more complete picture of the and evaluation characters than wine sealed with any other closure, The results of this trial have been actively and been informed that the closures being examined were made ethylguaiacol were unaffected during bottle storage affect of all of the closures on the composition Methods development was also performed during and also demonstrated the lowest level of brown widely disseminated by the Institute, and have by a Californian manufacturer, and not by Novembal, and by two of the closures examined so far, and were of the wines will be forthcoming. the year, although the majority of the resources colour development. However, wine sealed with attracted considerable media interest, both from Novembal has informed the Institute that these closures are relatively stable during bottle storage. Similarly, available under this project once again have been not the same as Tage closures now being made by this closure continued to display a low-level wine industry publications, and mainstream Novembal.The Institute takes no position on Esvin’s right, or the concentration of isobutylmethoxypyrazine, a devoted to the closure trial. This work has been reductive or rubbery character during sensory television, radio, and state-wide and national that of the Californian manufacturer, to make or supply compound generally known to impart capsicum facilitated by the acquisition of new instrumentation evaluation, and all bottles sealed with the Altec newspapers, both in Australia and overseas (see closures under the name ‘Tage’. characters to Sauvignon Blanc and Cabernet over the previous two years, which has been Sauvignon wines in particular, was unchanged during supported by GWRDC funding. 44 45 46 Industry Services Teams report which were staged as part ofthe11 which were stagedaspart basedonmicrobiologicalspoilage, workshops in timetoanalyse winesamplesusedintwo Brettanomyces spoilage compoundproducedby asanimportant intheliterature acid isreported Isovaleric intheprevious Annual Report. reported quantification acidinwinewas ofisovaleric the development ofaGC-MSmethodfor the Asapreludetotheseinvestigations, yeast andwine. the relationshipbetween Institute-wideinvestigationwill managealarge into theteam As mentionedelsewhereinthisreport, team. Services by theIndustry being performed as well asprojectwork service, solving andadvisory oftheproblem aspart calls received fromindustry basedonthetypesofsamplesand needs' basis, underthisprojectisdoneonan'as performed Much ofthemethodsdevelopment work -tygacl by 4-ethylguaicol, of thespoilagecompounds4-ethylphenol and for theproduction acidsareprecursors and ferulic Coumaric theyear. developed andvalidatedduring acidsinbothredandwhite wineshaveferulic been methods for and thequantification ofcoumaric Dekkera/Brettanomyces Also inresponsetotherequirementsof Grape compositionandwineflavour under theGWRDC-fundedproject AWR 6 produced by anotherteamattheInstitute, acidthatwas standardofisovaleric deuterated usinga enhancedandvalidated, was further method the Laterintheyear, October 2001. heldin Wine Industry Technical Conference, the Industry Services team: Services the Industry of whoispart Gishen, Mr Mark Liaison Manager, isconductedby theInstitute'sQuality work This on NATA requirementsandISOGuide25. whichisbased QualitySystem, Institute's internal tothestandardsrequired by the theyear, during the following analytical methodshave beenvalidated In conjunctionwiththeInstitute's Analytical Service, upon degradation. in theliterature toform 2,4-dichlorophenol of aregistered vineyard spray thatisreported in winewasapparently attributabletotheuse dichlorophenol andquantified taintobserved a2,4- Inthesecondcase, of chlorophenols. couldnotresult intheproductionvineyard spray, orasa disinfect waterfor useinwineries, thattheuseofthischemicalto chlorine dioxide, suppliersofequipmenttogenerate by certain first oftheseinvestigations disproved aclaim The benefit tothewinecompaniesinvolved. which are considered tohave beenofgreat has already beenusedintwo investigations, thisanalysis discussed elsewhere inthisreport, theyear.wine wasalsodeveloped during the quantification ofthisgroupcompoundsin aGC-MSmethodfor tainted withchlorophenols, panelconsidertobe that theInstitute'ssensory oftheproblem-solving service received aspart In responsetotheincreasingnumber ofwines acidsinredgrapes. andferulic quantify coumaric Work hasalsocommenced onamethodto es,andthemethodwasfinalised yeast, Dekkera/Brettanomyces netgtos HPLC investigations, Dekkera/Brettanomyces Dekkera/ . th Australian yeast. As http://www.awri.com.au at canaccesstheinformation personnel wineindustry Australian staff. Services by Industry to theInstitute'sweb siteover thepasttwo years collatedtodatehasbeenposted The information addressed induecourse. willbe technicalpersonnel interest towinery thatmany and areasof project willbeongoing, Itisenvisaged thatthe to-day wineproduction. andrelevanttothoseinvolved inday- useable, inamannerwhichitisbothreadily industry sothatitcanbedelivered tothe information, seekstomake arecordofthis therefore, Thisproject, value tothe wine industry. Australian isaresourceofgreatpotential this information Collectively, decades. been inexistencefor several someofwhichhave databases attheInstitute, composition of wineisstoredinvarious Australian tothe agreatdealofdata pertaining addition, In mannerby thestaff concerned. informal andrecordedinamore generated information thereisalsoagreatdealof technical publications, Althoughthisresearchhasproducedmany funding. research-levy by industry have beensupported that projects, Services' by researchandIndustry over much ofitgenerated theyears production, andwine togrape knowledge pertaining The Institutehasavastamountofcollective with theexistingRoadshow seminars. growing areasof grape inconjunction Australia tobeheldinallmajor andworkshops web, viatheworld-wide- levypayers to winegrape whichwillbedelivered selected technicalsubjects, flexible packageson andupdateable information aimof thisprojectistoproduce The primary wine andjuice. Malathion andFenitrothionin for themethods: NATA accreditationwasobtained In addition, and grapes wine, Emamectininjuice, • acidinredandwhitewineby Isovaleric • fenhexamid, pyrimethanil, Fludioxonil, • inredandwhite Histamineandtyramine • andmarcby grapes juice, Quinoxyfen inwine, • Tetraconazole andcyproconazole inwine, • Librarian orCommunication andPublicity Manager.Librarian then itcanbeobtainedfromtheInstitute's donothave personnel thepassword If winery mail. has beensuppliedto by winelevypayers Australian andthepassword of thesiteispassword protected, This section 'Solutions' and'Hazes andDeposits'. followed byPage theyshouldselect'Services' Staff dinCutr ee aet,EllaRobinson Peter Coulter, Adrian Valente, DrPaul Henschke, Gishen, Mark Peter Godden, marc by HPLC. and GC-MS; by HPLC; grapes tebufenozide andcyprodinilinjuicewine wine by HPLC; GC-MS; and marcby GC-MS; grapes juice, complementary workshops. complementary reference of manual anddelivery ofatechnical compilation personnel: Targeted trainingofwineindustry At the AWRI Home problems before theyoccur. toidentifypotential generated information suggestions onthemostefficient way tousethe and testing intoqualitymanagementprograms, routineanalytical efficient way toincorporate adviceonthemost containedpractical workshops the management systemsandaccreditation, quality Inadditiontodiscussing formal issues. thataddressedthese presented full-day workshops Gishen theteamManagerandMark 2001, On two occasionsinQueenslandNovember practices. of quality-management-focussed work many commonproblems throughtheadoption avoid inordertohelpwinemakers component, increasingly hasaqualitymanagement web site, andonthe bothin workshops staff, Services disseminatedby Industry information In addition, thesecondhalfof2002. held infour statesduring tobe andsixworkshops, ten Roadshow seminars, of addressedinaseries and thiswillbefurther and acceptanceoftheweb siteanditsapplications, awareness dependsonindustry clearly strategy thesuccessofthis However, the wholeindustry. benefit to potential tobeofgreatestlong-term which hasthe the mostusefulnewknowledge, routine investigations thatcanpotentially yield andmoretimeonthemany non- problems, stafftospendlesstimeoncommon Services Thiswillallow Industry they contacttheInstitute. before inworkshops, and techniquesdemonstrated providedusing theinformation ontheweb site, trouble-shooting investigations for themselves, tohave routine expect wineries performed theInstitutewillincreasingly infuture, Therefore, the ongoingprovision ofproblem solvingservices. putspressureon clearly growth oftheindustry thecontinued steadily over anumber ofyears, has declined wine manufactured in Australia, ofall asaproportion presented totheInstitute, spite ofthefactthatnumber ofproblem wines In ofhazes anddepositsinwine. a widerange withwhichtoisolateandidentify diagnostic tests, andsimple trouble-shooting information practical providing haveworkshops addressedtheseissues, Theweb siteand wine spoilagehadoccurred. before significant to trouble-shoot theproblems, andrelevanttoolswithwhich to accesspractical andwere able causes ofmany typesofinstability, avoided were moreaware ofthe ifwinemakers apparent thattheproblems couldhave been itis Inmany cases, team. Services the Industry problem winesampleinvestigations conductedby ofthe to representasignificant proportion deposits andmicrobiologicalinstabilitiescontinue the combinedandrelatedareasofhazes and Asdiscussedelsewhereinthisreport, been added. techniqueshave laboratory certain demonstrating andvideoclips have beendeveloped, theyear newsectionsonwinemicrobiology during Forinstance isenhanced. the existinginformation and addedtothesite, isperiodically New material public. by thegeneral whichisreadily accessible technical information, web sitealsocontainsagreatdealofother sectionoftheInstitute's the'Services' However, for dela theOffice International Vigne etdu Vin and delegate Australian Development; Strategy the NationalReference Committee–Environment the WFA Review Committee; Technical Committee; the AWBC Legislation following committees: Managerwasamemberofthe Information HealthandRegulatory the theyear, During providing presentations(see Appendix 1). Peter GoddenandDrPaul Henschke Gishen, Mark andInstitutestaff of the Wine &HealthSection4; asChair CreinaStockleyperforming that Section; oftheproceedings summary providing anoral thatCongresswhichinvolvedOenology during Professor asSectionPresident Peter Højserved du Vin whichwasheldon11-18 October 2001. Assembly dela oftheOffice International Vigne et of the26 ofthe Committee Organising members Australian Professor Peter HøjandMsRaeBlairwere and Oenology(seepage12 Appendix I). conjunction withthe Societyof Australian Viticulture Wine Industry in Technical Conference (AWITC), pivotal roleinfacilitatingthetriennial Australian isits ofthe wineindustry Australian support aspectsoftheInstitute’s One oftheimportant Committee andthe WFA Technical Committee. on the AWBC Complianceand Technical fromtheDirector’shas beenderived membership totheindustry additionalsupport theyear, During committeemembership Industry elsewhere inthisReport). teamarereported Services the Industry Manager(activitiesof Information Regulatory were fielded by theHealthand industry issuesfromthegovernment and regulatory requestsontechnicaland independent information 118 From 31October2001until30June2002, teamandtheDirector. Services the Industry Manager, Information the HealthandRegulatory through assistance tothe wineindustry, Australian andtechnicaladvice provide legal/regulatory One oftheactivitiesInstitutehasbeento Information requests • requestsreceived Articles forwarded Articles Technical Review nomto euss897210 3356% 3363 1702 792 6 5 4 3 869 2 1 • requestssent loans Interlibrary requests Information Articles photocopied Articles Institute publications forwarded Technical Review Staff Professor Peter HøjandCreinaStockley Table 7 0 f‘te’requestscomefromstudents andGovernment sources. 90% of ‘other’ excluding staffpublications. forwarded, Number ofotherarticles forwarded from Number ofarticles published inthe Number ofrequestsreceived for articles fromourcollection. for articles Requests received by theJFML fromotherlibraries for anarticle. Staff attheJFMLsentarequesttoanother library the Australian wineindustry Technical to support andregulatory th Summary of information requests during 2001/2002 requestsduring ofinformation Summary World Congressand81 1 articles forwarded articles requests 5 2 3 Technical Review st 4 General (usually more than one article isrequested). (usually morethan onearticle hthv enrvee,anddiscussionorposition that have beenreviewed, and/orissues technicalinformation 2001/2002, reduced additivefoods brewing andwinemaking second editionofthechapter Anupdatewasalsopreparedfor the published. contacted in1995whenthebookletwasfirst were contactedcomparedwith35countries of export Australian wine Institute's booklet/guide Anupdateofthe with the wineindustry. Australian amendments have beensubmittedinconsultation and and published for public comment, only) of (Australia Volume 2have beenprepared Standard4.1.1 draft Wine productionrequirements Standards Codeof andNewZealand, Australia 2.7.4 for wineandproductoftheFood Food StandardsCode the resources have continued tobedirectedtowards and energies significant efforts, 2001/2002, During Reviews andpublications environment. operating commercial issuesrelatingtothewineindustry’s politicaland exposed toorganisational, viticulture andoenologystudentshave been subject inwhichmorethan250graduating a and Oenologyat of The University Adelaide, ofHorticulture,Viticulture for theDepartment policyandcommunication practice, Grape industry 3005WT Manager alsocoordinateCourse Information Director andHealthRegulatory andHealthSub-commission.The Nutrition Technical Review ieidsr SafOther Staff Wine industry Table 9 ntdSae fAeiaFdrlRgse 877 382 424 Web accessibledatabase United Statesof Register Federal America ISYS –fulltextretrieval databasecovering EuropeanCommunity winelegislation REGS: information databases Library 44,314 statisticsandannual reports newsletters, journals, JOURNALS: scientific andmedicalpapers conference proceedings,Theses, Books, AWRI_Database: cataloguedatabases Library Review ofalcoholicbeverages inthe[Australian] 8 4 2 (20%) 527 345 182 No. of records on the Library’s catalogue, information andweb-accessible information databases catalogue, ofrecordsonthe Library’s No. . . Complimentary toStandard Complimentary . BakelSine.During (Blackwell Science). a ulse.56countries was published. in thebook Analytical specificationsfor wt erhbeasrcs 20,000 (with searchable abstracts) Reduced additive Technology of 6 issues often span several years. issues oftenspanseveral these Furthermore, andinternationally. Australia bothin by thegovernment or byraised industry, issuesareregularly technical andregulatory as isongoing, to the wineindustry Australian support This projectoftechnicalandregulatory given by Institutestaff(see Appendix 1). andpresentations through themany workshops and Institute’s website (www.awri.com.au); Advice Bulletinon Technical Issues throughtheInstitute’s only); grapegrowers (available to and winemakers Library Australian Memorial database oftheJohnFornachon throughtheremoteweb-accessible Annual Report); elsewhereinthis winemaking regions(seereport throughInstituteRoadshows invarious Manager; by theDirectorandCommunication andPublicity by theInstitute’s edited Annual Report is editor; Manager Information the HealthandRegulatory bimonthly publication, by theInstitute’s andlevypayers, including allgrape disseminated tothe wineindustry, Australian in winemaking.Technical isalso information potentialofprocessingaidsused and theallergenic intake ofsodiuminwine related tothedietary healthandsafety issues andstaves; barrels versus discretepiecesofoak andwine; and leadingrapes copper sourcesofarsenic, oil; wine withhydraulic contaminationof cation exchange; Commission; (AFFA) delegationtotheCodex Alimentarius Australia andForestry Fisheries for the Agriculture, maximum limitsfor additives usedinwinemaking preparedincludetheestablishment of papers 701% 56% 3740 1031 oa % inc/(dec) Total 7 7% 16% 970 193 8 33% 585 3(67%) 53 Technical Review over 2000/2001 ; through the through ; ofwhich , Email

47 48 Industry Services Teams report Institute. The Library isalsousedextensively by TheLibrary Institute. ofthe andtotheresearchers wine industry to provide tothe technicalinformation Australian responsibilityis principal TheLibrary’s Australia. in collectionofwinetechnicalliterature largest holdsthe Library Memorial The JohnFornachon Table 9 7NvRIDOMILGOLDPLUS- 17 Nov Announcementofnew 21 Nov AVATAR Registered 11 AWITC16 Nov –available workshops 7 Sept PressreleaseregardingMNRFgrant 21 Aug winegrapes SWITCHfor export 20 Aug Teldor isregisteredandShirlan SaleofBenlatetobephasedout 9 Aug Agrochemicals bookletavailable 27 Jul results Wine bottleclosuretrial 13 Jul 11 Jul

13 June 2002 Peter Høj Technologies of Jamie Goode (Harpers JamieGoode(Harpers Wine &Spirits Weekly,UK) David CooperfromGWNews(WA) in treatedpineposts Arsenic Technologies of Peter Godden – Sandra Sunday Mail Weekly Hannibal Rossi, Times Winebottle closures Ian Walsh careers Wineindustry Peter17 June2002 Høj HuonHooke Peter KateDowler –NationalGrapegrower Godden WineColour Winebottleclosures Peter Godden Adele- WM Horsham 13 June2002 KimLyle– ABC ABC RadioMildura Asia film crewfor broadcastaround Asian cities. Winebottleclosures ChastaingtfromLaJournée Miriam Vinicole 3 June2002 andDavid Bland- KevinNorton ABC Radio5ANDrivetime LeighFrancis 7 May 2002 Scott PeterTucker Høj –NewcastleHerald Effects onwineflavour 2002 22 February - NatalieStallenberg ABC RadioNews Gishen Mark Institute’s activities 2002 4 February Herald DanielDaisy–SydneyMorning Win Television (RegionalChannel 9in Toowoomba) 2002 1 February InstituteRoadshow Win activities Television Analysis ofalcoholinwine ABCNews (RegionalChannel9in Toowoomba) Sefton Mark InstituteRoadshow activities staff Several 21 December2001 withNewScientist journalist MelanieCooper, 5 December2001 Coulter Adrian 23 November 2001 Peter Institute’s Høj activities 21 November 2001 Peter Høj Professor Peter Høj Media Institute’s activities 20 November 2001 7 October2001 Professor Peter Høj andDavid Bland- KevinNorton ABC Radio 5ANDrivetime 18 September2001 31 August 2001 30 August 2001 Snow – Chris ABC - Martina Wagga –New Wagga AliceFeiring Advertiser York22 August 2001 Times Discussed press release MNRFGrant 22 August 2001 R Innovation inthe Australian 22 August 2001 MNRFBid Professor Winebottleclosures Peter Høj Professor Peter21 Høj August 2001 Additionstowine Herderich DrMarkus 21 August 2001 Gishen Mark Staff Peter Høj 30 July 2001 31 July 2001 18 July 2001 4 July 2001 Date Staff Melissa Francis Oats, Ingrid Daniel, Catherine Rae Blair, Table 10 Provision oftechnicalinformation Email bulletins sent during 2001/2002 Email bulletins sentduring Change informulation for Chairman AWRI Permit renewed Staff interviews by media2001/2002 Staff interviews wine industry osmosis/spinning cones. micro-oxygenation andreverse relevant tobag-in-the-box technical literature. toaccessits be avaluable way for industry continues to service andthisimportant enquiries, toanincreasein database hascontributed awareness anduseoftheInstitute’s web-accessible increased Industry’s forwarded alsoroseby 56%. andthenumber ofotherarticles previous year, publications forwarded roseby 33%over the Thenumber ofInstitute for 2001/2002(Table 7). 56%increaseinrequests responded toafurther staff theLibrary in2000/2001, staff for information Following a108%increaseinrequeststoLibrary in-housedatabases. the Library’s indexed on ofrelevantarticles areport charge, freeof staffcanprovide, Library Alternatively, topic(onafee-for-serviceappropriate basis). searches oncommercialdatabasesany outonline willcarry Daniel, Catherine Librarian, the Ifrequested, technology andmedicine. inthefields ofscience, particularly databases, hasexcellentaccesstointernational The Library services delivery Information anddocument companies(see and private Table 7). government bodies other groupssuchasstudents, Wine, Food and the Arts and journalist for theUS andjournalist Foodandthe magazine Arts Wine &Spirits Wine, of AssociateCurator Centrefor American Wine Copia:The Owens, Bourke adio Nationalby NatashaMitchellontheRobin Williams ScienceShow collection ofover 20,000reprints. alsomaintainsa TheLibrary and donation. throughexchange andnewsletters journals reports, andreceives approximatelyjournals 70annual to54 subscribes TheLibrary in 2001/2002. collection proceedings were addedtothelibrary and18conference A totalof133monographs collection Library databases. in-housetechnicalinformation several viticulture Agrochemicals registered for usein Australian as theannual andweb-based editionsofthe such products for thebenefit ofthewineindustry, in theproductionofspecialisedinformation staffcontinue tobeactively involved The Library Specialised information services apply for thesupply Charges ofsomeitems. days. requestsarefulfilled withinfive most interlibrary meanthat services anddelivery Electronic ordering Patents orstandardscanalsobeordered. system. clientsthroughtheinterlibrary industry from itscollectionorobtainsuchitemsfor wine cansupply eitherbooksorphotocopies The Library Document delivery thebimonthly , Technical Review and , issues. amendmentsandmedical regulatory conferences, Institute’s researchaswell asupdatesonrelevant onthe totheindustry provides progressreports both in andoverseas. Australia andindividuals, government andotherorganisations by throughsubscription, in wineries and, Australia Technical Review Technical Review www.awri.com.au) isupdatedonaregularbasis. and theweb-based edition(accessible on copy oftherevisededitionautomatically,a printed use in Australian viticulture twelfth editionofthe Danielpreparedthe Dr Sally BellandCatherine elsewhereinthis Annual Report, As reported Agrochemicals Grid onanongoingbasis. web database, the Library's continue toeditdatabaserecordspostonto staff Library publishers. obtained fromthevarious is enforced tocomply approvals withcopyright inaccess Therestriction Excise Levy Tax 1999. Industries paying thePrimary and grapegrowers to winemakers Australian aday, 24hours databases, provides accesstoitsweb-accessible The Library databasesisgiven in and information Table 8. catalogue ofthesize oftheLibrary’s summary A in-housedatabases. from any oftheLibrary’s listingtherecordsretrieved subjects orauthors, eitheronparticular provides reports, The Librarian house databases. in- holdingsaremaintainedonseparate journal Union winelegislationanddetailsofthelibrary's collectionoftheEuropean details oftheLibrary’s thebibliographic databasecatalogue; Library's whichareindexed onthe articles medical reprint technicaland scientific, conference proceedings, collectionofover 44,000books, Library's A singlesearchscreenprovides accesstothe databases Library issued during theyear andareshownissued during in Table 9. Ten emailbulletins were email bulletins todate. 700 emailaddressesrecordedtoreceive the Thereareapproximately wineindustry. Australian ofthe tointerestedmembers technical information cost-efficient way ofdisseminatingimportant continues tobeafastand Issues Bulletinservice The Email on Advice andInformation Technical Email service Hardy Memorial Trust. regular financial tothe contribution Thomas Walter thepublication of support Hardy Dr Barbara AO continues to website. Technical Review accessto Restricted available withineachissue. sectionviaarequestform the Literature’ ‘Current of Recipients published technicalandscientific articles. ofrecentlyprovides citationdetailsandabstracts Technical Review Technical Review’s is received by all Wine Levypaying is alsoavailable ontheInstitute’s may order articles featured in may orderarticles Agrochemicals registered for CretLtrtr’section Literature’ ‘Current . All levy payers receive All levypayers . Technical Review Technical Review through

ouetto,adtn,adcretv cin.The actions. andcorrective auditing, documentation, managementreviews, overseeing Analytical Service, qualitymanagementsystemsofthe internal responsibility for the Gishentakes primary Mark the sameconference (see Appendix 1). for ofthespeaker program aspart contributed and October 2001), Conference (Adelaide, for the11th Australian Wine Industry Technical NIRspectroscopy and calibration development, HACCP food safety plan and winemakers, management systemoptionsfor grapegrowers quality qualitymeasurement, objective grape convening on andpresentinginworkshops including of interesttothewineindustry Gishenassistedinthestagingofevents Mark 9000 qualitymanagementstandard. HACCP andleadingtothefullISO principles fromthe starting recognised standards, approach intheattainmentofinternationally thatusesastaged relatively cheapprogram grapes toglass The having attended(now 88intotal). adding 15moretothegrowing listofcompanies module were conductedthroughouttheyear, Two for theHACCP courses in theindustry. and meettheneedsofsmallerscalebusinesses delayed) changestothefood hygiene regulations, satisfy therequirementsofproposed(now Thismodulewasdesignedto food safety plan. aHACCP-type thatincorporates day course delivered inaone- module—a simpleprogram interestremainsgreatestintheHACCP Industry controlpoint)modulein1999. analysis andcritical 1997 andenhancedwithasimpleHACCP (hazard to glass remainsthe techniques toindustry the provision ofadviceonqualitymanagement The majoroutputoftheInstitute’s activitiesin Staff Incorporated,Yalumba Winery. of Australia Federation Publishing Inc.,Winemakers’ Viticultural Rankine, DrB.C. Pocock, K.F. Organisation, Commonwealth Research Scientific andIndustrial Association, Producers’ Wine andBrandy Australian Australian Corporation, Wine andBrandy Corporation, Fruits Dried Australian Economics, Bureauof Australian andResearch Agriculture isacknowledged: journals thathaveorganisations donatedbooksor and ofthefollowing persons The support through donationsorexchangeagreements. tothecollection companies whocontribute The Institutewishestothankallindividualsand Acknowledgements from investment oftheEndowment Fund. togetherwith theincomegenerated Corporation, and Grape Wine ResearchandDevelopment fromthe isfundedby anannual grant Library The DirectorofResearchtheInstitute. the first ofthelateJohnFornachon, andfriends winemakers was established in1969by donationsfrom which The Instituteactsasthe Trustee ofthisfund, EndowmentLibrary Fund The John Fornachon Memorial Mark Gishen Mark Quality LiaisonManager rga,which waspublished in August program, program provides asimpleand program From grapes Codex From

i,however these have notbeencaptured. bid, inthesuccessful were fielded by otherpartners e media Several are shown in Table 10. the Director from thispressreleaseandfielded by Research Facilities regarding thesuccessfulbidfor the pressreleasewasissuedon21 August 2001 further A the mediaresultsover thepast12months. and Tablenationally andinternationally, 11shows media interestandexposurewasachieved Excellent via facsimileandemailon12July 2001. of theInstitute’s results announce thepublication ofthepreliminary apressreleaseto and theDirectorconstructed theCommunication andPublicity Manager Services, theManager–Industry theyear, During (Table 10). ofmediaover forms the yearfrom various by representatives Institute staffwere interviewed Media contactsandinterviews canbefound elsewhereinthisReport. the Library of theactivitiesof Thereport Library. Memorial andoutputoftheJohnFornachon performance Publicity Managerisalsoresponsible for the TheCommunication and a conduitfor media. andtoactas other non-technicalcommunications, and coordinate theInstitute’s material printed ofherroleisto Part business planobjectives. in linewiththeInstitute’s missionstatementand Thispositioningisdeveloped (value) oftheInstitute. ofthepositioning receive aclearunderstanding andstakeholder groups thatindustry ensuring sheisresponsible for and Publicity Manager, Communication As Conference. TechnicalIndustry Conference Managerofthe Australian Wine the Personal Assistant totheDirectorand whoisalso positionfor RaeBlair, is apart-time The Communication andPublicity Manager’s role Staff elsewhereinthe Annual Report. are reported Thedetailsofthisproject project asteamleader. responsibility for the and continues totake primary spirit, wineandgrape must, ingrapes, parameters ofanumber ofcompositional determination spectroscopy (NIRS)forof nearinfrared therapid researchprojectevaluatingtheuse collaborative Gishenremainsheavily involvedMark inthe quality managementsystemsimplementation. move ofageneral toward aspart documentation, availability ofpolicyandprocedural and asameansofassistingcontrol primarily Institute, software willbeintroducedthroughoutthe the Following successfulimplementation, year. releasedthis version of implementinganupgraded Quality softwarepackageandisstillinthetransition management systemwiththeaidofParadigm Itcontinues tomanageitsquality testing. routine wineanalysis andfor agrochemical residue for proficiency testingprograms international andexcelinbothnational to participate continues The Analytical Service were approved. statusofstaff changestothesignatory and several fenitrothion wassuccessfulingainingaccreditation, ofmalathionand method for thedetermination Rae Blair Communication andpublicity Closure Trial rn.Mediarequestsgenerated grant. whichwasdistributed , Major National nquiries

49 50 Industry Services Teams report 2Jl0 ah akrABC Cathy Parker JoBurzynska 12-Jul-01 12-Jul-01 10-Jul-01 Tim White Freelance journalist PWG Interview Article Article Interview PWG journalist Freelance TimWhite 10-Jul-01 0Jn0 utnRs ai S,Sde W Live toairinterview PWG Sydney Radio2SM, Chr 17-Apl-02 JustinRoss 10-Jan-02 aeJunls raiainSaf omti hc nomto Comments/notes Format inwhichinformation Staff Organisation Penn Cyril 6-Jul-01 Journalist Date 13-Jul-01 Steve Larkin AAP Information Services PBH Interview Article for international wireservice for international Article for future Recordedinterview interview Recordedradio Various newsbulletins 13/07/2001 MG Interview Radio3AK(Melbourne) interview Recordedradio PBH PWG Services AAP Information RobHicks ABC N Steve Larkin 13-Jul-01 ABCRadio Adelaide Bolton Katrina 13-Jul-01 interview Live radio LindellHawk 13-Jul-01 PWG Br 13-Jul-01 13-Jul-01 ABCSydneyandNSW 13-Jul-01 Doug Drew 13-Jul-01 ABC Adelaide Kevin Norton 12-Jul-01 12-Jul-01 Nigel Austin The (Adelaide) The SimonEvan Nigel Austin 12-Jul-01 12-Jul-01 11-Jul-01 0Jl0 Steven Brook 10-Jul-01 22-May-02 TimWhite 18-May-02 in Supplieddatafor article Cathy Bolt 17-May-02 PWG Ripe Cherry 17-May-02 MediaGroup(UK) Crier Burzynska Jo 24-Apr-02 3Jl0 o tvno iewie W mi neve Futurefreelance articles Emailinterview PWG Anthony Denis Winewriter Tom13-Jul-01 Stevenson 13-Jul-01 W Penn Cyril (2) Joseph Robert 12-Jul-01 12-Jul-01 13-Jul-01 Mike Christie Reuters PWG Interview Article for international wireservice for international Article for future Recordedinterview Interview PWG interview Live radio PWG Radio3AK(Melbourne) Reuters RobHicks Mike Christie 15-Jul-01 A 13-Jul-01 13-Jul-01 4Ot0 Finlay McLaren Melbourne 24-Oct-01 TimWhite 15-Aug-01 PhilipRich 9-Aug-01 JamesHalliday 9-Aug-01 KenGargett 3-Aug-01 AudreyFarolino Suppliedinfo for article 3-Aug-01 PWG Isabella Chaney UK Freelancejournalist, David BirdMW, 25-Jul-01 25-Jul-01 Rose Murray 25-Jul-01 9Jl0 B U)PGLv ai neve Br interview Live radio PWG BBC(UK) David 23-Jul-01 19-Jul-01 5-Dec-01 Cyril Penn Cyril 5-Dec-01 Table 11 ei nure eutn rmcouetilpesrlae 6July 2001-31July 2002 pressrelease: resultingfromclosuretrial Media enquiries Stephanie Bared Radio Radio Stephanie Bared Steven Brook(2) and David Bland Brown ndrew Coorey ABC ABC ndrew Coorey onwyn Martin istopher Zinn Channel 9 Channel istopher Zinn Robertson Harpers The Australian Wine Business Monthly Wine ai U es ynyPGRcre ai neve Various newsbulletins 13/07/2001 interview Recordedradio PWG Sydney Radio 2UENews, Australian FinancialReview The Australian province in northern Spain) caps to build prod build to caps with refer Spain) province innorthern newspaper oftheRioja La Rioja The Australian FinancialReview The Australian FinancialReview The Australian Sydney Morning Herald Sydney Morning Magazine Wine Good Living Which Australian FinancialReview Weekend Australian Mail Courier Brisbane PWG USA consumerorganisation UK) Wine, of (Institute ofMasters of Journal Research Wine Decanter Wall StJournal Wine BusinessMonthly Wine nbsns.o n a W Em PWG inebusiness.com andMag Country Hour Country Radio in Sydney PWG Live radio interview Live radio PWG Radio inSydney e eln W eoddrdoitriwVarious newsbulletins 13/07/2001 interview Recordedradio PWG New Zealand magazine (USA) PWG Interview for article Interview PWG magazine (USA) toa ai esPBH ational RadioNews (the leading PWG Full page interview with PWG Large photo ofPWGpublished witharticle Large withPWG Fullpageinterview PWG (the leading Magazine (UK) PWG PWG offered PWG telephoneinterview PWG Magazine (UK) (UK) PWG Article inSeptemberissue Article PWG (UK) Today Age ie(S)PGAr PWG wire (USA) Drivetime Advertiser (UK) PWG Email interview Future article onwebsite andmagazine Futurearticle interview Email PWG (UK) rga W T PWG program (USA) (USA) W eoddrdoitriwBroadcaston interview Recordedradio PWG PWG Interview Article proposedfor12/07/2001 didnotappear Article Interview PWG PWG Email interview Future article onwebsite andmagazine Futurearticle interview Email PWG PWG Interview for second article for secondarticle Interview PWG member W ierdoitriwBroadcast~17:40-17:4512/07/2001 interview Live radio PWG PWG Interview Article 13/07/2001 Article Interview PWG PWG Interview Article 13/07/2001 Article Interview PWG PWG Interview Article proposedfor12/07/2001 didnotappear Article Interview PWG PWG Article on trial Large photoofPWG published witharticle Large quoting PWG Full-pagearticle PWG onpage3 Prominent article ontrial Article PWG PWG PWG Interview Interview for future article in for futurearticle Interview Interview PWG PWG Interview – Interview PWG Discussion at ASVO seminar, for article Interview PWG PWG Suppliedinfo for article PWG W Interview PWG * in WBM was provided eoddrdoitriwVarious newsbulletins 13/07/2001 interview Recorded radio advertising campaign advertising about screwcapsand APCOR with screwcaps about redwinesbeingsealed Crier Grouppublications Crier Buyer Europe Drinks extensive subsequentarticle quoted insubsequentarticle Reports magazine organisation's in for article Interview aped interview for national aped interview TV ticle published onwireservice ail interview Future article onwebsite andmagazine Futurearticle ail interview (equivalent of ences touseofscrew uct image and other Consumer Choice PG=PtrGde,PH=PtrHj G=Mr ihn(ot nextpage) Gishen(cont. MG=Mark PBH=Peter Høj, *PWG =Peter Godden, ) 10:30 13/07/2001 Sally Loane Expectations James O'Loughlinshow Expectations oadcast simultaneously on36localBBCstations Australian FinancialReview hw live SydneyandNSW~ show, program program 10:40-10:5015/07/2001 program National Country Hour National Country ~19:40 -19:5013/07/2001 Good Living Grape Grape 14/07/2001 13/07/2001 13-Jul-01 Additional Mediacoverage 5Jl0 MichaelJames 25-Jul-02 tobepublished inBlethenFamily Article ABC Adelaide KevinNorton Comments/notes Format inwhichinformation on Suppliedinformation 30-Jul-02 Staff PWG BlethenFamily Organisation Tom Skeen 03-Jun-02 Journalist Date Winter 2001, Spring Spring Winter 2001, p 2France the UK Vineyards A Discussionofresearch (Summer 2002inprint) Apr 02 ABC AM (Localstations Apr 02 Jan& Nov 01 Oct& 13-Jul-01 6WF 13-Jul-01 13-Jul-01 13-Jul-01 u 02SusieBarrie Jul 2002 Australian HuonHooke Jun 2002 a 02JamesLaube May 2002 128and129 issues 127, General The number of advertisements by various closure companies that refer to the trial have closurecompaniesthatrefer by tothetrial various becometoonumerous tocount.Thes Thenumber ofadvertisements General nacmeca ai,makes useoftheexpertise on acommercialbasis, the nature ofsomeitswork Analytical Service, Duetothe of theInstitute’s published research. outcomes includinguseofthepractical industry tothe wine providesAustralian services Service The Analytical financial well beingoftheInstitute. significantly andcontributes tothe work earning fromfee-It isfundedby theincomegenerated totheDirector. reporting DonBuick, the Manager, independently withintheInstitutewith operating (AS)isacommercialfacility The Analytical Service Staff Table 11 Heather BrooksandKateLattey. Mills, Maria Danielle Leedham, Anna Catalano, AthinaMassis, David Boehm, Lloyd-Davies, Randell Taylor, Sandra KevinPardon, Cream, Matthew AmandaCook, Greg Ruediger, MatthewHoldstock, JohnHughes, Don Buick, Analytical Service ei nure eutn rmcouetilpesrlae 6July 2001-31July 2002 pressrelease: resultingfromclosuretrial Media enquiries and David Bland advertisement inthe'CongressProceedings-SectionOenology'were devoted totheresultsoftrial. advertisement book for the26th World Congressand81stGeneral Assembly dela oftheOffice International andtheonly Vigne etdu Vin (OIV), inthe thetwoAbs mostprominentadvertisements Inaddition, includingallthosenamedabove. publications fromaroundtheworld, wine have andmassmarket becomecommoninissuesofmany winetrade oftenfull-pagesinprominentpositions, advertisements, 2002, The CordeauxShow ABC New for useinarticle trial (USA) Newspapers Traveller The Grape Press France Revue Francaise d'Onologie findings withBruce Tyrrell Revue desOenologues La Vigne Herald Sun and RadioNational) J ABC Triple Decanter Wine Spectator Wine (USA) Morning Show Morning , rneAr France , WINE (UK) PWG Supplied information for article This major article Thismajorarticle for article Suppliedinformation PWG (UK) News, New York PWG Supplied information for usein Suppliedinformation PWG NewNews, York Gourmet Melbourne Article basedonpressrelease Article Melbourne Breakfast Drivetime Magazine discussed issues on two articles ontheuseofscrewcaps articles discussedissuesontwo Magazine (USA) Full page opinion piece under This article strongly advocates amove fromcork Thisarticle Fullpageopinionpieceunder (USA) , Journal of Reproduction of articles Reproduction ofarticles of Journal , ssociation previously pub previously ssociation 5DN Discussion of the trial's findings PWG spoke with Paul Bo Paul with spoke PWG findings Discussionofthetrial's 5DN , Articles summarising results(x2) summarising Articles , hwDiscussionofresearchfindings show Administration section supervised by JohnHughes. sectionsupervised Administration by GregRuedigerandthe supervised the Trace analysis laboratory Matt Holdstock, by supervised namely the Analytical laboratory The AS is divided intothreesections manner. andtimely accurate competitive, price a reliable, whichcanbeprovided in toindustry important thatare ofqualityanalytical services a range Ouraimistoprovide on resultsorprojectdesign. oradvise within theResearchgroupstointerpret teamand Services existing withintheIndustry eto etfct 89 90 00 01/02 62354 00/01 68543 99/00 64193 98/99 60305 Total number oftests Total number ofdatapoints Test orcertificate Table 12 , Article summarising results summarising Article , W ierdoitriwBroadcast~17:45–17:50 interview Live radio PWG member W upidifrainad Thesameissuealsocontainstwo other and Suppliedinformation PWG Comparison of selected tests performed by by the ofselectedtestsperformed period. Comparison Analytical Service * report onclosureissues report was provided extensive reference tothetrial published with closures debate, on occasions for majorarticle (Grosset Wines) (Sandalford) andGeoffGrosset todiscussfindings findings withPaul Boulden Discussion oftheresearch Grapegrower & Winemaker Australian &NewZealand high-profile contributors Australian andNewZealandproducers Australian high-profile contributors itacknowledges theactionsbeingtaken by by oneofthismagazine’s most to the heading'AscrewySolution' ticles summarising results(x2) ticles summarising lished inthe 98 44 63 48314 46037 44846 39087 *PWG = Peter Godden, PBH = Peter Høj, MG = Mark Gishen MG=Mark PBH=Peter Høj, *PWG =Peter Godden, Times of thestudyunderasub-heading thefindings andreports from aroundtheworld, personnel opinions fromleadingwineindustry extensive ontheclosuresissue, a longcommentary Walla-Walla UnionBulletin screw caps.While notmentioningthetrial, screw caps.While conditions of service provision beingpromulgated. conditions ofservice and utilised moreextensively andtheterms being purchaseorders accounts beingestablished, are beingprogressively improved withnew withclients arrangements establishing contractual Proceduresfor offered. oftheservices pricing will bemailedtoallclientsproviding detailsand arevisedfee schedule inthenewfinancial year, Early spapers includingthe spapers the , Yakima Herald Republic okdbt ae on debaterages Cork ulden beforehand Seattle Post Findings form Oz Findings form and the , e The Seattle contains . tracts

51 The Analytical Service conducted over 48,000 under this standard. Matt Holdstock and Randell process being the principle source of nitrogen, The posters were Ethyl Carbamate in wines The AS sponsored a trophy for The Best Riesling Anna Catalano, Danielle Leedham and Heather individual analyses on wine and grapes in Taylor have been working on the estimation of along with ammonium ions, for yeast and their authored by Gayle Baldock,Yogi Hayasaka and at the Adelaide Wine Show in September 2001. Brooks have been recruited as casual Laboratory 2001/2002. These services included analyses measurement uncertainty. Don Buick continued measurement can, therefore, be useful for evaluating Greg Ruediger. Ochratoxin A in wine authored AS staff contributed to the successful running of Technicians and have been trained in various duties. consistent with the requirements of export to perform assessments of other accredited the fermentability of a juice or must (Ribereau- by Greg Ruediger and David Boehm and the Advanced Wine Assessment Course Maria Mills transferred from Administration to certification and support for the quality control laboratories in the wine industry as a volunteer Gayon, 1999). Proline and arginine have been Development of a multi-residue analysis for grapes conducted in 2001. provide part time assistance with the AS activities of winemaking and viticulture often assessor for NATA. Greg Ruediger attended a proposed as indicators of ripeness of grapes as and wine using HPLC and small scale extraction administration of samples. requiring more specialised skills than those training course and has begun the planning and the level increases significantly during the period techniques authored by Randell Taylor and Greg Several staffing changes have occurred during the commonly found in winery laboratories. The preparing the documentation necessary to achieve immediately prior to picking (Ribereau-Gayon, Ruediger. Greg Ruediger, Matt Holdstock, John year. David Boehm and Amanda Cook were Matt Holdstock, Analytical Service Supervisor, has growing interest in grape quality has led to Good Laboratory Practice accreditation through 1999). This capability will be of interest to research Hughes and Don Buick all presented workshops offered contract positions after working as casual continued his part-time studies towards a Graduate increasing numbers of grape samples being NATA which will be required from 2003 to provide projects within the Institute and to winemakers. (see Appendix 1), Jeremy Hack coordinated the employees for several years. Jeremy Hack, Radka Diploma in Oenology. Several staff have attended tested for colour, glycosyl-glucose, brix, pH and analyses and winemaking for chemical companies large poster exhibition and most other AS staff Kalouch and Andrea Kemp all resigned as casual specialised instrument training courses to ensure titratable acidity over the last two vintages. seeking registration of new agrochemicals from The TAL completed the analysis of spiked samples assisted with arranging the supply of audio visual employees and chose to pursue alternative careers. new equipment is well maintained and used to its the National Registration Authority. of organic wine by GC/MS and HPLC and provided facilities, glasses for tasting workshops, pouring of All three have been employed by the Analytical maximum capability. The Analytical Service aims During the year, the commercial viability of the samples to CSIRO (Plant Industry) for ELISA kit wine and other tasks in support of the Service for several years and have made to support the continual upgrading of staff skills DNA typing service was assessed and found to be The Trace Analysis Laboratory (TAL) performs analysis as part of the validation of the ELISA kits workshops. The AS maintained an information significant contributions to its success. Jeremy had and considers this as being important in unprofitable due to limited demand for the service specialised testing including a multi-residue screen for use in detecting selected residues in wine. booth throughout the conference as part of the been responsible for the DNA typing service, IT expanding our portfolio of services. John Hughes and on-going technical difficulties with the using gas chromatography/mass spectrometry to suppliers’ trade exhibition and provided support and was the unofficial AWRI photographer. and Matthew Cream took leave during the 2002 methodology. Coinciding with the resignation of detect and quantify trace levels of 30 agrochemical Staff of the AS contributed to the 11th Australian information about analytical services to the large Andrea has worked in the Analytical laboratory vintage to gain experience in commercial wineries. our two analysts proficient in the DNA typing residues where present. In addition, a target residue Wine Industry Technical Conference in many number of delegates attending the conference. providing export certification and routine analysis. service, the service was suspended in March screen using high pressure liquid chromatography ways. Three posters were presented by staff (see Radka has worked in the Trace Analysis Laboratory pending an assessment of alternative suppliers has been developed to include cyprodinil, fludioxinil, Appendix 1) with all three of these winning performing agrochemical analysis and has assisted or improved methodology. pyrimethanil, fenhexamid and tebufenozide. prizes recognising the quality of the posters. Jeremy with DNA typing analysis. Athina Massis,

The number of tests performed by the Analytical An increasing number of samples have been Service increased by 5% over the previous year. analysed during the year for chloroanisoles – the Significant increases occurred in the number of principle contributor to cork taint in wine – and AWBC certificates and EU certificates but the for 4-ethylphenol which is an indicator of number of Japanese certificates declined as some Brettanoyces/Dekkera yeast spoilage activity. Some of the major exporters became approved to issue of the latter testing is for the Industry Services their own certificates. Testing for chloroanisoles team as part of the Brettanomyces investigation. and 4-ethylphenol increased with the latter being related to growing concern with Brettanomyces During the year the TAL performed surveys of spoilage of wine and the associated Industry exported Australian wine for agrochemicals, Services investigation. The number of data points histamine, ochratoxin A and for ethyl carbamate produced decreased by 9% reflecting lower on behalf of the Australian Wine and Brandy numbers of multi-residue assays performed. Corporation. Some of the data from 2001 was included in posters presented at the 11th AWITC. Industry Services Teams report Industry Services Teams The sensory assessment service had been a significant growth area in the previous year due to Several residue trials have been performed for a large number of samples being assessed for taints, chemical companies during the year to establish faults or general quality parameters. This year, the the levels of residue present or absent in grapes sample numbers declined for no apparent reason. or wine following the application to vines of newly A sensory analyst was appointed by the Institute developed agrochemicals. These trials involve during the year to coordinate sensory evaluation winemaking and testing of grapes and wine for the AS, Industry Services and the research following development and validation of methods projects. Procedures for sensory evaluation and of analysis. Some trials included sensory evaluation training of panel members have been progressively of the wine made and the monitoring of ferments. improved and the reporting of data streamlined Analytical methods for spinosad, quinoxyfen and through the use of the FIZZ software. emamectin have been validated in the last few months as part of these trials. Spinosad and Staff have worked closely with the Industry Services’ emamectin are insecticides whilst quinoxyfen is team to analyse the 30 month and 36 month a fungicide for application to grapevines. samples from the closure trial (see report on page 43). The analysis of large numbers of free David Boehm has validated a high performance

and total sulfur dioxide and OD420 were liquid chromatography method during the year to performed with staff working in shifts to measure histamine and tyramine, both biogenic complete the work within two to three days of amines found in wine. As an extension of the commencement. Similar testing has also been development work on histamine, a method utilising performed for samples from the Studies on random HPLC with pre-column derivatisation has been oxidation of bottled wines trial under GWRDC- validated for many amino acids commonly found funded project AWR 9. Staff have commenced in grape juice and wine. The amino acids included performing bentonite fining trials on samples are aspartic acid, glutamic acid, hydroxyproline, submitted under the Characterisation of unstable asparagine, glutamine, citrulline+serine, histidine, wine proteins involved in haze formation trial under glycine, threonine, alanine, gamma amino butyric GWRDC-funded project AWR 8. Analytical acid, proline, tyrosine, arginine, valine, methionine, support for other research projects is also provided isoleucine, leucine, phenylalanine, tryptophan, TERRY (USA) from time to time on a commercial basis. cystine, ornithine and lysine. LEE The Analytical Service continues to hold NATA These amino acids are of interest for several accreditation based on ISO 17025. Considerable reasons. Amino acids are the most prevalent form progress has been made to estimate measurement of nitrogen in grape juice and wine. Amino acids uncertainty for all approved methods as required are, therefore, important in the fermentation GUEST SPEAKER 11 AWITC 52 53 54 Abridged financial report oa hne neut 291,229 Total changes inequity rftfo riayatvte 291,229 Profit from activities ordinary 282,049 Profit from operatingactivities Expenses from operatingactivities eeu rmoeaigatvte ($) Revenue from operatingactivities For the Year Ended30June2002 Financial Performance Statement of mriaino ulig 0 0 onbuildings amortisation Transfer ofaccumulated buildings atcost tomeasuring onreversion reserve backofassetrevaluation Write orwn otepne2,112 109,085 1,010,735 68,846 activities Other expensesfromordinary costexpense Borrowing 502,466 Travel expenses andmaintenance Repairs 439,572 3,857,053 212,647 expense Depreciation andamortisation Consumables used 1,224,875 Employee benefit expense 77,548 543,035 income Sundry Analytical Service Commercial collaborations Other projectfunds Net gain(loss)ondisposalofassets Development Corporation and Grape Wine Researchand qimn (5,323) 14,503 Equipment Motor vehicles 3,879,947 Capital grants Project funds ulig0 333,866 Equipment Building 2002 (230,511) 3,437,532 1,167,825 3,569,186 (603,067) 247,020 2001 231,688 125,536 959,196 551,179 514,417 180,830 496,598 426,000 12,406 96,512 99,282 61,773 14,935 397 ($) 0 OA QIY5,018,477 5,018,477 TOTAL EQUITY 2,201,246 EQUITY 43,298 NET ASSETS TOTAL LIABILITIES 2,157,948 Total noncurrent liabilities Non current liabilities Total current liabilities urn ses($) Current assets As at30June2002 Financial Position Statement of OA SES7,219,723 4,233,908 Current liabilities TOTAL ASSETS Total noncurrent assets 2,985,815 Non current assets Total current assets eevs966,750 4,051,727 43,298 Retained profits Reserves Provisions rvsos575,068 0 Provisions liabilities Interest bearing aalsadohracul 1,352,485 Project fundsnotexpended Payables andotheraccruals 840,000 1,834,661 1,559,247 Chair ofOenology Industry Wine Australian 64,729 Plant andequipment 300,761 1,192,000 Leasehold buildings 1,428,325 assets Other current Commercial bills Receivables Cash assets RV22,340 208,055 CRCV GWRDC 2002 6,305,082 4,354,374 1,950,708 4,727,248 4,727,248 1,577,834 1,486,864 3,760,498 1,918,127 1,596,247 2001 966,750 391,490 120,000 924,288 840,000 670,000 307,584 920,798 90,970 90,970 13,936 37,150 52,326 ($) prtn ciiis1,459,453 operating activities Net cashprovided by Changes inassetsandliabilities 291,229 920,798 1,428,325 profitNon cashflows inoperating 0 activities Profit fromordinary by activitieswithprofit ordinary 0 Reconciliation ofnetcashprovided (120,000) Cash at30June 507,527 Cash at1July (120,000) Net increase(decrease)incashheld financing activities Net cashprovided by Proceeds fromloans Repayment ofloans Cash flows from financingactivities (831,926) Net cashusedininvesting activities 0 (347,017) Proceeds fromsaleofplantandequipment (522,000) 1,459,453 Payments for plantandequipment 57,727 Payments for building improvements Payment for commercialbills Cash flows from investing activities operating activities 6,196,141 (4,794,415) Net cashprovided by andemployees Payments tosuppliers ($) Interest received andotherincome Grants Cash flows from operatingactivities For the Year Ended30June2002 Cash Flows Statement of rdtr n cras607,506 (18,050) (9,180) andaccruals creditors (12,470) Increase (decrease)insundry and prepayments (Increase) decreaseinreceivables (Increase) decreaseininventories 135,906 439,572 to(reductionin)provisions Charges and equipment (Profit) lossonthesaleofplant anddepreciation Amortisation 2002 37,091 (4,605,745) 1,337,526 1,337,526 (486,748) 5,874,426 (507,390) (50,000) 920,798 2001 (29,332) (15,332) (50,000) (22,000) 487,169 551,179 247,020 120,020 800,778 (8,858) 51,500 41,456 55,366 68,845 ($)

Trudy Wallis

Hans Muhlack

Liz Morgan

Maria Mills

55 Sandra Lloyd-Davies Appendix 1. External seminars, talks and poster papers presented by Institute staff during 2001/02 External seminars and talks Author Title Date Organisation/location Author Title Date Organisation/location M.J. Herderich Red wine colour and mouthfeel: analysis of phenolic 2 Jul 2001 E. & J. Gallo Winery, Modesto USA P.B. Høj Section President, Oenology Sub-commission 12-17 Oct 2001 OIV General Assembly, Adelaide SA pigments and tannins C.S. Stockley Section President,Wine and Health Section 4 18 Oct 2001 S.J. Bell Effects of water stress on the phenolic composition 3 Jul 2001 University of Oulu, Sotkamo, Finland P.W. Godden Dekkera/Brettanomyces and the production of 4-ethylphenol 13 Oct 2001 The University of Adelaide Wine Club, Adelaide SA Appendix of Shiraz grapes during winemaking (presentation and tasting) P.A. Henschke Wine microbiology and biotechnology projects overview 13 Jul 2001 Graduate Certificate in Viticulture Students P.B. Høj Research at The Australian Wine Research Institute 30 Oct 2001 Yalumba Technical Seminar, Barossa Valley, SA and staff, University of Western Australia, Urrbrae SA M.J. Herderich Red wine colour and mouth-feel: analysis of 7 Nov 2001 Seminar, University of Adelaide, Urrbrae SA M. Gishen Update on the NIR project phenolic pigments and tannins P.B. Høj Chair of Session 9 Aug 2001 Who’s running this Show, ASVO P.W. Godden • Update on AWRI trial on the technical performance 19-21 Nov 2001 Roadshow seminar to winemakers and Seminar, Melbourne Vic of various types of wine closure grapegrowers,Toowoomba Qld M. Gishen Quality and colour: the science and the 10 Aug 2001 SA Farmers Federation — winegrapes section • Prevention and management of stuck fermentation usefulness of NIR spectroscopy AGM, Langhorne Creek SA A.D. Coulter • Brettanomyces, and the production of 4-ethylphenol P.B. Høj From photons to wine - new insights into an ancient craft 18 Aug 2001 International Photosynthesis 2001 during winemaking. conference, Brisbane Qld • The pro's and con's of the use of ascorbic acid in P.W. Godden Screening wine for random (fault) characters 23 Aug 2001 Australian Wine and Brandy Corporation Wine white winemaking Inspectors’ General Meeting, Adelaide SA S-J. Bell • Agrochemical issues for grapegrowers winemakers P.B. Høj An overview of the 11th AWITC 5 Oct 2001 11th National Conference for the Australian • Managing Botrytis in your vineyard. Society of Wine Educators, Adelaide, SA P.B. Høj • Grape protein research: Possible identification of C.S. Stockley Women and wine–dispelling the myths and legends proteases which may aid protein stability in wine, and the J.M. Eglinton Non-conventional wine yeasts. Flavour and aroma 7 Oct 2001 11 AWITC Workshop W05, Adelaide SA authentication of juice (and wine?) by characterisation diversity using Saccharomyces bayanus of the proteins present. E.J.Waters Impacts of grape and wine tannins and enotannins 7 & 11 Oct 2001 2 presentations: 11 AWITC Workshop • GMO issues - what is genetic engineering? How could it on red wine structure W23/W63, Adelaide SA be used to improve grape and wine quality? The A.D. Coulter Troubleshooting wine instability problems 7 & 11 Oct 2001 2 presentations: 11 AWITC Workshop improvement of wine yeast using molecular genetics. W22/W77, Adelaide SA • The link between vineyard management and M. Gishen Opportunities for NIR and chemometrics in the wine industry 7 Oct 2001 11 AWITC Workshop W19, Adelaide SA wine protein stability M.J. Herderich The 2001 large scale Shiraz trial at the Hickinbotham 7 & 11 Oct 2001 2 presentations; 11 AWITC Workshops P.A. Henschke • Which bacterial strain (and how many) are conducting Roseworthy Wine Science Laboratory W23/W63, Adelaide SA your MLF?, and the use of lysozyme to control MLF M.J. Herderich Impacts of grape and wine tannins and enotannins on 7 & 11 Oct 2001 2 presentations; 11 AWITC Workshops • Microbial induced oxidative spoilage of bottled red wine red wine structure: summary and outlook W23/W63, Adelaide SA M. Gishen • Quality management systems - ISO 9000, HACCP - E.J.Waters, The unstable proteins of wine: a summary of their 8 Oct 2001 11 AWITC, Adelaide SA what are they, do you need them? K.F. Pocock, properties and of factors influencing the levels • Introduction to the AWRI Analytical Service D.Tattersall2, of these proteins in wine • The use of NIR to measure the composition Y. Hayasaka, of grapes, juice and wine I. Dupin2, P.W. Godden Results of a trial to evaluate the technical performance 30 Nov 2001 Interwinery Analysis Group Inc, Clare SA B. McKinnon2, of various types of wine closure R. van Heeswijck2, E.J. Bartowsky Microbiology of Wines 21 Nov 2001 Australian Science Communicators - SA Branch, P.B. Høj The Investigator Science Centre, Adelaide SA P.W. Godden An evaluation of the technical performance of various 8 Oct 2001 E.J. Bartowsky Microbiology of spoiled wines 23 Nov 2001 IMVS, Adelaide SA types of wine closure C.S. Stockley Walking a straight line: the protective effect of wine 7 Dec 2001 Modbury Public Hospital Annual Diabetics I.L. Francis, R. Characterising mouth-feel properties of red wines 9 Oct 2001 Refresher Day, SA 10 Gawel ,P.G. P.B. Høj Canopy management and quality wine – a perspective 15 Feb 2002 King Valley Cool Canopies Seminar,Whitfield Vic 2 Iland , S.Vidal, P.B. Høj Sustainable aquaculture 15 Mar 2002 Coordination Committee for Science and 13 V. Cheynier , Technology, Canberra ACT S. Guyot15, P.J. Costello, P.A. Standardised method for testing malolactic bacteria and 22-23 Apr 2002 Lallemand Scientific meeting in Biarritz, France M.J. Kwiatkowski, Henschke and wine yeast compatibility E.J.Waters A.J. Markides4 M.A. de Barros Hybrid wine yeasts with unique fermentation characteristics 9 Oct 2001 C.S. Stockley Potential cardiovascular benefits of moderate 4 May 2002 Your invitation to a cardiovascular journey: drinking Lopes wine consumption to your health symposium of the 14th World A.P.Pollnitz Some applications of analyses of volatile flavour 9 Oct 2001 Cardiology Congress, Sydney, NSW compounds in wine R.G. Dambergs, Non-linearity and matrix effects in NIRS calibrations for 6-7 May 2002 10th Australian Near Infrared Spectroscopy E.J. Bartowsky Management of malolactic fermentation – 9 Oct 2001 M.B. Esler,W.U. measurement of grape quality variables - Group conference in Coffs Harbour NSW wine flavour manipulation Cynkar, A. or ‘straightening the PLS banana.’ M.J. Herderich Polyphenols, pigmented polymers and red wine colour: 9 Oct 2001 Kambouris9,L. results of the 2001 large scale winemaking trial Janik, D. Boehm, I.L. C.S. Stockley Do wine-derived phenolic compounds have a role 11 Oct 2001 11 AWITC Workshop W84, Adelaide SA Francis, P.B. Høj in improving human health and M. Gishen M.A. Sefton Flavour compounds and advanced measurement techniques 11 Oct 2001 11 AWITC Workshop W79, Adelaide SA M. Gishen, R.G. Spectroscopic analytical techniques in the wine 8-9 May 2002 FOSS Directions 2002 conference at Coffs Harbour M. Gishen Introduction to NIR spectroscopy and calibration 11 Oct 2001 11 AWITC Workshop W79, Adelaide SA Dambergs, L. industry (NIRS and FT-IR) NSW Beer and wine users group meeting C.S. Stockley Research efforts in Australia – do wine-derived phenolic 11 Oct 2001 11 AWITC Workshop W84, Adelaide SA Janik,W.U. Cynkar, compounds have a potential beneficial role in improving D. Boehm, I.L. human health Francis, P.B. Høj M. Gishen Opportunities for NIRS and chemometrics in viticulture 12 Oct 2001 OIV General Assembly, Adelaide SA and M.B. Esler P.W. Godden An evaluation of the technical performance of various 13 Oct 2001 Y. Hayasaka Screening for potential pigments in red wine using 15-17 May 2002 50th Annual Conference on Mass Spectrometry, types of wine closure nanoelectrospray tandem mass spectrometry Kyoto, Japan P.A. Henschke Fermentation with Saccharomyces bayanus and Candida 13 Oct 2001 stellata yeasts can increase the aroma diversity of wine 56 57 58 Appendix ..Hlsok 2 rcia aoaoyapiain o VV7Ot20 1AIC AdelaideSA 11 AWITC, 7Oct2001 isspectrophotometer Sas A.N. Bell, S-J. applicationsfor aUV/V laboratory W24– Practical Buick D.R. Holdstock, M.G. -.Bell S-J. ..Gde cec n ehooy hi motnei h rdcin 2My20 3 22May 2002 Researchat The Australian Wine ResearchInstitute intheproduction theirimportance Scienceandtechnology, andwinemakers. Agrochemicalissuesfor grapegrowers P.W. Godden Høj P.B. Bell S-J. Høj P.B. uhrTteDt Organisation/location SA Urrbrae atthe by Elders AWRI, Date Gr fromSAorganised Visitinggroupofgrapegrowers 16May 2002 21May 2002 Kambouris A. Boehm, D. juiceandwine. grapes, Cynkar, Esler,W.U. oftanninsandanthocyanins Mouth-feel properties M.B. NIR spectroscopy tomeasurethecompositionof Dambergs, Title R.G. Francis, I.L. Gishen, M. S.Vidal Author M. Gishen, • Quality management systems-description and options 20-21 Nov 2001 Winemakers andgrapegrowers,Toowoomba Winemakers Qld. 20-21Nov 2001 11Oct2001 andoptions Quality management systems-description Developing HACCP plansfor food safety • • 10Oct2001 Godden P.W. Gishen, phenoliccompoundshave W84Dowine-derived a M. andwinequality W79Objective measuresofgrape 8Oct2001 11Oct2001 Stockley C.S. Francis I.L. Gishen, M. W42Qualitymanagement–optionsfor growers 7Oct2001 challenge W67Riesling–thenextviticultural effects ofMLF ofthesensory Anexploration Gishen M. Hughes J.B. W26 Malocultures–canyou tastethedifference? 7&11Oct2001 Costello P.J. 7&11Oct2001 Bartowsky, 7Oct2001 E.J. P.W. Godden Robinson, W22/W77 E.M.C. Troubleshooting wineinstabilityproblems P.J.Valente, enotanninson red winestructure andwinetannins W23/W63Impactsofgrape Coulter, A.D. W05 Winemaking withnon-conventional yeasts Herderich M.J. E.J.Waters, Eglinton J.M. R.G. Dambergs Vintage colour measurements 30 Nov 2001 Interwinery Analysis Groupannual Interwinery review 30Nov 2001 Bell S-J. Vintagecolour measurements Dambergs Persistent Wine InstabilityIssues / R.G. Winemaking do’s and • P.W. Godden Isolationofhazes/deposits anduseofmicroscope • Coulter A.D. . .HjSsanbeauclue3 a 02PMSEIC 31May 2002 McLaren Vale South Farmer’s Federation, Australian 13 5Jun2002 10Jun2002 under stuckfermentations ChairofsessionIV.‘Curing Henschke P.A. Winequality–aresearcher’s perspective Sustainable aquaculture Francis I.L. Høj P.B. -.Bell S-J. Whatmakes awineyeast awineyeast? andwine–flavour Grape andwinetannins Grape Heinrich A.J. Mildura Victoria CRCV2002Symposium, Herderich M.J. Elsey 17-18Jun2002 G.M. Metabolonomicsandproteonomics Lopes deBarros M.A. Høj and P.B. Francis I.L. Boehm, D. Cynkar, W.U. Spectroscopy -futuredirections NearInfrared Janik, L. Dambergs, R.G. Gishen, M. Henschke P.A. Workshops 9 and 9 Research toPractice eeomn Avne)11Oct2001 whenand why, Efficient samplingandtesting–what, • Enhancingyour quality systemthroughanalysis • throughthe Analyses available tothewineindustry • role inimproving humanhealth 9Oct2001 11 Oct2001 development (Advanced) W86 Qualitymanagement–HACCP plan W85 Qualitymanagement–introductiontoHACCP W53 Qualitymanagement–optionsfor wineries 7&9Oct2001 W08/W49 Futuretrendsinagrochemicaluse The influenceofnon- Research toPractice Microbiological techniques • What bug isthat? • fqaiywnsfrtecnue ou) Logro˘ Forum), of qualitywinesfor theconsumer rcia odtos otele,France Montpellier, Research toPractice conditions’ practical don’t’s – general winemaking theory andpractice don’t’s winemaking theory –general perspective. winemaker’show? A Service AWRI Analytical rpvn urto c 01McLaren Vale SA 3Oct2001 Nutrition ™ -Grapevine rpvn urto 0Jn20 Clare SA Valley, 20Jun2002 Nutrition ™ Grapevine rpvn urto 52 et20 Clare Valley SA 25-26Sept2001 Nutrition ™ -Grapevine Saccharomyces cerevisiae yeasts onwinequality 1Jn 02MLrnVl,SA McLaren Vale, 21 June2002 11 Jun2002 okhp lr,SA Clare, workshop, cae ae SA McLaren Vale 2002Grower’s Branch Wine Grapes Day, rd th aduate Diploma in Oenology students, Urrbrae SA Urrbrae aduate DiplomainOenologystudents, Foro MundialDel Vino (3rd World Wine International OenologySymposium, International Committee, Parliament House, Canberra Canberra ACT House, Parliament Committee, o(ij) Spain no (Rioja), .Fleet G. oe,.Jiranek Lopes,V. R.G. Dambergs, A. Wine quality grading by near infrared spectroscopy by nearinfrared Wine qualitygrading Kambouris A. Dambergs, R.G. Bartowsky E.J. ..Markides A.J. mo A Henschke, P.A. Costello, P.J. compoundsby Henschke P.A. Bartowsky, Gardner J. Lopes Barros Schumacher Blake P. Boehm D. ..Hreihmass spectrometry ofhighly polymerized Characterisation Herderich M.J. pathogenesis relatedproteins Cheynier E.J.Waters,V. S.Vidal, Hayasaka, Y. Høj P.B. ofjuice by mass spectrometry electrospray E.J.Waters, Baldock, G.A. Pocock, K.F. Langridge P. Pollnitz, Deletionof A.P. ALD6 decreasesaceticacid Heinrich, A.J. Eglinton, J.M. Henschke P.A. Eglinton, J.M. Localisationofaldehyde dehydrogenase Ald4p Langridge P. Lopes, Barros de M.A. Eglinton, J.M. Mixed inoculaof Bartowsky, E.J. Howell, K. G. Elsey derivatives of3-methyl-4-hydroxyoctanoic derivatives acid for instrument Evaluationofa ‘chemical sensor’ McCarthy H. Francis, I.L. Cynkar, W.U. synthesis of gallateester Elsey tooaklactone: Precursors G. Raunkjaer, M. K.Wilkinson, Title Identifyinggenesthatareinvolved inthestress Currie G. Van Wegen, B. Bellon, J. Heinrich, A.J. Author 7-10October2001 Posters presented at11 SA: AWITC,Adelaide ..Dmeg microplate reader Ristic R. Dambergs R.G. kineticsina fermentation Jiranek V. Lopes, deBarros M.A. Jiranek V. .Poole K. .Hysk,K Adams K. Hayasaka, Y. Gishen M. Esler, M.B. andwine ß-damascenoneingrapes Prager R. Sefton, occuring ofnaturally Ontheformation M.A. Skouroumounis, G.K. Elsey, G.M. Puglisi, C. Gawel R. Lithgow T. Use ofDNAmicrosatellites tomonitor Fleet G. Bartowsky, E.J. Howell, K. flavour Novel yeasts toproducenovel wines: Poole K. profile ofChardonnay winesmadewith Henschke P.A. Francis, I.L. Kwiatkowski, M.J. Costello, P.J. inredandwhitewine strains bacteria D’Incecco N. Henschke P.A. Diacetylproductionby five commercialMLF McCarthy, J. Bartowsky, E.J. wineyeasts withunique Hybrid Lopes Barros defermentation M.A. Pollnitz, A.P. Eglinton, J.M. Bellon, J. characteristics rni,R abrs .reflectancespectroscopicanalysis ofquality Kambouris andregiononnearinfrared Effects ofvariety A. Dambergs, R. Francis, I.L. Gishen, M. Esler, M.B. Flavour modification by using Henschke P.A. Høj, P.B. Francis, I.L. Eglinton, J.M. Lopes Barros deof M.A. Henschke, P.A. Jiranek (Hne)phenotypeina V. nitrogenefficiency’ Lopes, Miguel deBarros 9 2 6 6 .Frankel M. , 2 2 ..Facs Relationshipsbetween seedcompositionand Francis, I.L. , ..Hnck alterwinearoma Henschke P.A. , Henschke P.A. , ..d ars Modification of deBarros M.A. , Salmon J-M. , 10 2 2 2 , M.A. de during deduring M.A. , fermentation 2 8 ..Iland P.G. , M.Wenk , 9 9 ..Henschke P.A. , ,N. inredwinegrapes parameters Cynkar, ,W.U. 9 4 2 ..Francis, I.L. , 3 .Gomez E. , ..Releaseofglycosidically boundflavour E.J. , 2 11 9 High throughputmalicacidanalysis usinga , 2 2 Identification toa ofgenescontributing ‘high , 5 2 1 Oxygenadditionleadstoimproved , , Differentiation of grape ( Differentiation ofgrape , 13 , response oftheyeast response , 7 proanthocyanidins inseedsby electrospray , 12 accumulation inaglycerol overproducing strain , 7 , in mitochondria of mitochondria in , , rapid fingerprinting ofwinevolatiles fingerprinting rapid , non-conventional yeast witha complete fermentation for ensuring strategies Evaluation ofpractical mixed culturefermentation Saccharomyces cerevisiae grape andwinequality grape oenological fermentation utilise prolineasanitrogensourceduring cerevisiae effects ofwineyeast andmalolacticbacteria modified wineyeast Candida Saccharomyces bayanus Saccharomyces cerevisiae del systemfor predictinginteractive yeast strain capable ofprolinetransport strain Oenococcus oeni Saccharomyces cerevisiae Saccharomyces cerevisiae Saccharomyces cerevisiae Saccharomyces cerevisiae proportions during proportions Vitis viniferaVitis Saccharomyces during MLF during ) varieties to can ..Fleet G.H. Title Campbell J. Pollnitz, A.P. Author .Hysk,Screening for potentialwinepigmentsinred aromacompounds Asenstorfer andwine R. ofsomegrape properties Sensory Hayasaka, Y. Sefton M.A. Francis, I.L. winecolour Elsey, G. E.J.Waters measurementofwhite Non-destructive Kwiatkowski, relationshipwithdiacetylconcentration M.J. Skouroumounis, G.K. Henschke P.A. aromaincommercial wines: Australian Buttery Bellon, J. Francis, I.L. Bartowsky, E.J. E.J.Waters, P.W. Godden, colour: First results of the 2001 large scale resultsofthe2001large First DayC.J. colour: P.W. Godden, E.J.Waters, Pol Peng, Z.K. Kwiatkowski, M.J. SA: Cove, Bioproducts,Wirrina organised by The Cooperative Research Centre (CRC)for Poster presented atI Henschke P.A. Charoenchai C. mixed culturefermentation Henschke P.A. Fleet G.H. Mixed inoculaof Bartowsky, E.J. Howell, K.S. Henschke P.A. P.A. Henschke, compounds in Shiraz wine compoundsinShiraz Dulau L. Høj, P.B. Yeast affect accumulation ofphenolic Henschke, P.A. Bartowsky, E.J. Dillon, S. 5Uiéd ehrh ircl-itasomto e rise éue,INRA etLégumes, desFruits 15 UnitédeRechercheCidricole-Biotransformation 14 Orlando Wyndham France INRA, 13 UnitédeRecherchedesProduitsla Vigne, Spain ofFood 12 Department ofMurcia, University Technology, University Flinders Sciences, Physics andEarth 11 SchoolofChemistry, 10 Roseworthy Wine Tasting PtyLtd Programs 9 BRLHardy ofMelbourne 8 University AdelaideUniversity ofPlantScience, 7 Department ofNewSouth University Wales ofFoodScience, 6 Department France InstitutNationaldelaRecherche Agronomique, 5 InstitutdesProduitsdela Vigne, 4 Lallemand Italy Padova University, of Biotechnology, Agricultural 3 Department AdelaideUniversity andOenology, ofHorticulture,Viticulture 2 Department ofMelbourne University 1 SchoolofBotany, Fleet G.H. Use ofDNAmicrosatellitestomonitor Bartowsky, E.J. Howell, K.S. Flavour modification ofwineby using Henschke andP.A. Høj, P.B. Francis, I.L. Eglinton, J.M. on 25-28 South MarchYeastAfrica: heldin Pilanesberg, Posters presented at heattreatmentofwineeitherwith temperature biologicalroleof E.J.Waters Høj, P.B. Investigation intothemechanismofactionand Lopes, deBarros M.A. Brown, S. timehigh Lessbentoniteneededafter short E.J.Waters Høj, P.B. Pocock, K.F. ..Sfo onwinecomposition Kennedy J. Sefton M.A. ..Herderich M.J. .McLean1 H. .Cpn,S Franek S. Capone, D. Asenstorfer R. andredwine pigmentedpolymers Polyphenols, Day C. P.W. Godden, E.J.Waters, Peng, Ochratoxin A inwines Z.K. Boehm D. Rueidger, development different stagesofberry G.A. Development ofamulti-agrochemical residue Ruediger G.A. R.L.Taylor, Ruediger G.A. Ethyl carbamateinwine Hayasaka, Baldock,Y. G.A. S.Vidal .Hysk,GP Jones G.P. Hayasaka, Y. Clarke S.J. 2 ..Clarke S.J. , 2 6 6 6 2 ..Hreihwinemakingtrial Herderich M.J. , ,Y. Hayasaka, Composition of grape skinproanthocyanidins at Compositionofgrape Hayasaka, ,Y. n alterwinearomaandcomposition and non- and and 4 ..Sefton M.A. , 2 2 , Isolation and structures of oligomeric wine ofoligomeric Isolationandstructures , 6 , Growth and fermentation properties ofsome Growth properties andfermentation , 4 2 andwinemaking , trial. 2 2 , Absorption offlavour Absorption by winepackaging , , colour: results of the 2001 large scale ofthe2001large results colour: , 2 2 Theeffects ofoakchipsize andage , nternational workshop onanthocyanins, 22nd InternationalSpecialisedSymposium Saccharomyces bayanus in whitewine mannoproteins whichreducevisible haziness or withoutproteolytic enzymeaddition chromotography pigments by bisulphite-mediatedion-exchange wine usingtandemmassspectrometry techniques small-scale extraction andwinesusingHPLC analysis for grapes Saccharomyces cerevisiae yphenols, pigmented polymers andredwine pigmentedpolymers yphenols, Saccharomyces 18-19 April 2002 18-19 April Saccharomyces cerevisiae Saccharomyces cerevisiae wine yeasts proportions during proportions 2002 can

59 60 Appendix 50SaiiainadCaiiain3Dr E.J.Waters Francis Dr I.L. Gishen M. deBarros Dr M.A. Dr S.Vidal Herderich Dr M.J. Gishen Henschke P.A. Dr M. deBarros Dr M.A. Gishen M. 3 9 1 1 1 1 2 1 2 1 Francis Dr I.L. Coulter A.D. P.W. Godden P.W. Godden Sefton Henschke Dr P.A. Dr M.A. Francis Dr I.L. Viticulture andOenology(Wodonga campus) LaTrobe University 2580 StabilisationandClarification Gishen M. Practice 2943 Advanced Sensory 2582 BiotechnologyintheFoodand Wine Industries Costello DrP.J. A DiplomaofOenology Graduate 7 1 P.W.hours Godden 4 Bartowsky DrE.J. DiplomaofOenology Graduate 1 Institutestaff 1 2 DiplomaofOenology Graduate Henschke DrP.A. 2 DiplomaofOenology Graduate Final year winesciencestudents 1005/3113 Winemaking 1 Policy Practice andCommunication Industry 3000WT Grape Adelaide University Date 2002 –Semester1 1 oflectures No. 1 3 Microbiology andPharmaceutical MMED 3921Industrial The FlindersUniversity ofSouth Australia 6 Viticulture B Practice Sensory 3009WT Advanced 2580 StabilisationandClarification 2580 StabilisationandClarification 3-7Feb2002 1958 Wine packagingandqualitymanagement Studies 4789 Sensory 9685 Advances inOenology 3011WT Oenology SydneyNSW AssociateJudgeattheSydney Wine Show, 25-28Sept2001 9086 Advances inOenology(supplemented) 9685 Advances inOenology/ SA 19Nov9086 2001 AssociateJudgeattheRoyal Advances inOenology(supplemented) Adelaide, Adelaide Wine Show, 9685 Advances inOenology/ Judgeatthe Australian Alternative Mildura Varieties Vic Wine Show, Activity 9086 Advances inOenology(supplemented) 9685 Advances inOenology/ 9685 Advances inOenology Adelaide University 2001–Semester 2 Subject 17-20Jul2001 Teaching responsibilities ofInstitutestaffduring2001/02 Appendix 2. Høj P.B. P.W. Godden Adelaide SA Advanced Wine Assessment Course, P.W. Godden Francis I.L. Coulter, Gishen, A.D. Wallis, T.A. M. Hughes, J.B. Robinson, E.M.C. P.W. Godden, Staff Other activities po.5 or rfso ..Høj Professor P.B. 56hours pprox. -.Bell S-J. 1 Lopes Lopes Stockley and C.S. tdn o/h il ftei Supervisors P. University Flinders Elsey G.M. Dambergs R.G. Francis, I.L. Cellular localisationofbeta-glucosidaseenzymein DHVO of –University Adelaide Rapidmethodsfor thequantitation ofredwinephenolicparameters the effect ofglycosylation inthehydrolysis of of Formation Francis TDN: I.L. Bartowsky, E.J. PhD Elsey G.M. Skouroumounis, G.K. DHVO of –University Adelaide Hons Hons D'Incecco Theuseofmulti-layer intheisolation chromatography N. countercurrent Walkenhorst A. Investigation intothewineflavour profiles producedduring Hons GWRDC Smith M. Titleofthesis Hon/PhD Hons Mercurio M. GWRDC Matthews A. Student Honours/PhD Lopes deBarros M.A. Theses completed Costello P.J. Bartowsky, E.J. Hillier Henschke, P.A. C. placementstudent Industry A.J.Yap Lopes, deBarros M.A. Fetke M. Bartowsky E.J. Cartwright J. Honours Prager R. Sefton, M.A. Elsey, Coates D. G.M. Herderich M.J. Sefton, M.A. Masters Francis, I.L. Francis I.L. Elsey Iland, P.G. G.M. Wilkinson K. Prager R. Sefton, M.A. Elsey, G.M. vanLeeuwen K. Smyth H. Iland P.G. Jones, G.P. Ristic Francis, R. I.L. Waters, E.J. Puglisi Colby C. C. Oberholster A. Jiranek V. Fleet G. Muhlack Henschke, P.A. R. McBryde C. Jiranek Lopes,V. deBarros M.A. Howell K. Markides A. Francis, I.L. Heinrich A. Gawel R. .Jns ..Esy ..Sfo,M Perkins M. Sefton, M.A. Elsey, G.M. Janusz A. 9 8 7 6 5 4 3 2 1 CRCV Source offunds GWRDC M.Fenech Jiranek V. Francis I.L. Herderich, M.J. Greenrod W. Høj P.B. Lopes, deBarros M.A. Waters, E.J. Gardner J. Supervisor/s deSa M. Brown S. PhD Student responsibilities ofInstitutestafffor 2001/02 GraduateandHonoursstudentsupervision Appendix 3. .Giad ..BrosyV Jiranek Bartowsky,V. E.J. Grimaldi A. University ofNewSouth University Wales Italy ofPadova, University of University andOenology,The Adelaide ofHorticulture,Viticulture Department Lallemand Australia BRL Hardy of University Adelaide ofChemicalEngineering,The Department University Flinders of University Adelaide Pharmacology,The ofClinicalandExperimental Department CSIRO HealthSciencesandNutrition (21 January to1March2002) (21 January 4 7 7 ..Wtr,PB ø,B O’Neill B. Høj, P.B. Waters, E.J. , 1 ..d arsLpsDHVO of –University Adelaide DHVO of –University Adelaide Lopes deBarros M.A. , Lopes deBarros M.A. , M.Abbey , oenological microorganisms 3,6-dihydroxymegastigm-4-en-9-one leaves.of glycosidically boundaromacompounds fromgrape malolactic fermentation 1 .Burcham P. , 9 6 7 , P.A. Henschke University ofNSW/GWRDC University Henschke P.A. , 7 7 2 3 3 ..Soke GWRDC Stockley C.S. , 3 4 .Lim A. , 7 5 Flinders University Flinders DHVO of –University Adelaide GWRDC CRCV GWRDC GWRDC Hardy/ ofAdelaide/BRL University CRCV CRCV DHVO of –University Adelaide Spettoli 8 ..Brosy ..Henschke P.A. Bartowsky, E.J. ,

61 62 Appendix 673 Puglisi, C.J.; Elsey, G.M.; Prager, R.H.; Skouroumounis, G.K.; Sefton, M.A. Identification of a precursor to naturally occurring ß-dam occurring tonaturally Identification ofaprecursor M.A. Sefton, G.K.; Skouroumounis, R.H.; Prager, G.M.; Elsey, C.J.; Puglisi, 673 686 Peng, Z.; Iland, P.G.; Oberholster, A.; Sefton, M.A.; Waters, E.J. Analysis of pigmented polymers in red wine by reverse phase HPLC. inredwineby reverse Analysis ofpigmentedpolymers E.J. Waters, M.A.; Sefton, A.; Oberholster, P.G.; Iland, Z.; Peng, 686 672 Gawel, R.; Iland, P.G.; Leske, P.A.; Dunn, C.G. Compositional and sensory differences in Syrah wines following juice run-off prior t prior winesfollowing differences juicerun-off inSyrah Compositionalandsensory C.G. Dunn, P.A.; Leske, P.G.; Iland, R.; Gawel, 672 7 atral .. a,S;Jns .. le,CE;Nesn .. asn .. ø,PB;Mle,BL Resistancetoanherbivore through B.L. Møller, P.B.; Høj, M.L.; Hansen, J.K.; Nielsen, C.E.; Olsen, P.R.; Jones, S.; Bak, D.B.; Tattersall, 674 Resultsofan AWRI investigating trial thet E. Robinson, P.; Høj, P.; A.;Valente, Coulter, M.; Gishen, J.; Field, L.; Francis, P.; Godden, 671 —an labelstoreducealcohol-relatedharms p Theeffectiveness suchashealthwarning Australian ofstrategies C.S. Stockley, 670 Pathogenesis relatedproteins—their P.B. Høj, E.J.; Waters, R.; vanHeeswijck, K.; Adams, Hayasaka,Y.; K.F.; Pocock, D.B.; Tattersall, 669 685 de Barros Lopes, M.; Bellon, J.R.; Shirley, N.J.; Ganter, P.F. Evidence for multiple interspecific hybridization in Evidencefor hybridization multiple interspecific P.F. Ganter, N.J.; Shirley, J.R.; Bellon, M.; Lopes, deBarros 685 8 Elno,JM;Hirc,AJ;Plnt,AP;Lnrde . eshe .. eBro oe,M Decreasingaceticacidaccumulation M. Lopes, deBarros P.A.; Henschke, P.; Langridge, A.P.; Pollnitz, A.J.; Heinrich, J.M.; Eglinton, 684 winepigmentsby bisulfite-mediated ofoligomeric ion-exchan Isolationandstructures G.P. Jones, Hayasaka,Y.; R.E.; Asenstorfer, 683 toproduceN-heterocyclescausingmousyoff-flavour Abilityoflacticacidbacteria P.A. in Henschke, Lee,T.H.; P.J.; Costello, 680 679 Henschke, P.A.; Eglinton, J.M.; Costello, P.J.; Francis, I.L.; Gockowiak, H.; Soden, A. Fermentation Fermentation A. Soden, H.; Gockowiak, with I.L.; Francis, P.J.; Costello, J.M.; Eglinton, P.A.; Changes inproanthocyanidin chainlengthinwinelike modelsoluti 679 Henschke, Cheynier,V. H.; Fulcrand, J.-M.; Souquet, D.; Cartalade, S.; Vidal, 678 t fromanthocyanins Screening for inredwineusingnanoelectrospray potentialpigmentsderived R.E. Asenstorfer, Hayasaka,Y.; 677 Resultsofan AWRI investigating trial the E. Robinson, P.; Hoj, P.; A.;Valente, Coulter, M.; Gishen, J.; Field, L.; Francis, P.; Godden, 676 Resultsofan AWRI investigating trial the E. Robinson, P.; Høj, P.; A.;Valente, Coulter, M.; Gishen, J.; Field, L.; Francis, P.; Godden, 675 ofprolineaccumulati Molecular biologyandbiochemistry P.B. Høj, I.; Møller, Skrumsager J.; Grubb, A.P.; Stines, R.; vanHeeswijck, 668 physical characteristi Winebottleclosures: E. Robinson, P.; Høj, P.; A.;Valente, Coulter, M.; Gishen, J.; Field, L.; Francis, P.; Godden, 666 Institutestaffpublications 2001/02 Appendix 4. 682 Kennedy, J.A.; Hayasaka,Y.;Vidal, S.; Waters, E.J.; Jones, G.P. Composition of grape skin proanthocyanidins atdifferent stagesofb Compositionofgrape G.P. Jones, E.J.; Waters, S.; Hayasaka,Y.;Vidal, J.A.; Kennedy, synthesisofgallateesterd 682 tooaklactone: Precursors G.K. Skouroumounis, M.A. Sefton, G.M. Elsey, D.; SejerPedersen, M.; Raunkjaer, 681 667 Smith, B.P.; Alcaraz Zini, C.; Pawliszyn, J.;Tyler, M.J.; Hayasaka,Y.; Williams, B.; Bastos Caramao, E. Solid-phase microextraction asa Solid-phasemicroextraction E. BastosCaramao, B.; Williams, Hayasaka,Y.; M.J.; J.;Tyler, Pawliszyn, C.; Zini, Alcaraz B.P.; Smith, 667 Grape Wine Res Grape Wine Tetrahedron Let fermentation. PolicyDrug FEMS Yeast 99;2001. 89–98; Food Chem Winemaker upto20monthspost-bottling. properties 3—winesensory part typesofwineclosure: ofvarious performance Winemaker 1—physical measurementsupto20monthspost-bottling. part typesofwineclosure: ofvarious performance cyanogenic glucosidesynthesis 2—winecompositionupto20monthspost-bottling part typesofwineclosure: ofvarious performance 183–201. 2001: Netherlands: Dordrecht,The Academic Publishers; Molecularbiology&biotechnologyofthegrapevine. ed. K.A., Roubelakis-Angelakis, winemaking practices. in knowledge andfutureperspectives Current growth andtheirinvolvement inwhitewineheatinstability. berry during in grapes 87–108. Nether Dordrecht,The 2001: Molecularbiologyandbiotechnologyofthegrapevine. Publishers; Kluwer Academic ed. K.A., Roubelakis-Angelakis, berries. developing grape overproducing strain of overproducing strain chromatography. development. Res Wine 84–94. 2001.: OIV; SA: Adelaide, Oenology. II. 11–17October2001;Volume meeting theconsumerchallenge; esscnices ieaoadvriy 26 yeasts canincreasewine aromadiversity. spectrometry. studying volatile compoundsinfrogskin. Performance upto20monthspost-bottling. ofaSemillonwine1. properties composition andsensory of 3-methyl-4-hydroxyoctanoic acid. 6–6;2001. 160–167; 7 : . 0 2126;2002. 2261–2266; 50: . 2 5–6;2001. 153–166; 12: e.1 2–3;2002. 323–331; 1: Res. 43 0–1;2001. 103–110; (453) : 2001. 75–77; 72–73, 67–70, (451) : J. Wine Res Wine J. .Arc FoodChem Agric. J. .4:63-99 2001. 6937-6939; 42: t. .Arc FoodChem Agric. J. :7–5 2002. 70–75; 8: . .Arc FoodChem Agric. J. Saccharomyces cerevisiae 2 –8 2001. 5–18; 12: . Science 9:54–35 2001. 5348–5355; 49: . 0 5–6;2002. 756–761; 50: . 9 9756;2001. 5957–5963; 49: . Tetrahedron Lett 9:12-88 2001. 1826-1828; 293: hm Ecol Chem. th World Congressand81 by deletingthe ALD6 aldehyde dehydrogenase gene. 2:81–79 2001. 8717–8719; 42: . 7 1–2;2000. 215–225; 17: . st General General Assembly dela oftheOffice International Vigne etdu Vin: Saccharomyces bayanus Aust. J. Grape Wine Res Grape Wine J. Aust. Yeast Saccharomyces ut Grapegrower Winemaker Aust. 92531 2002. 19:295-301; ut Grapegrower Aust. ut Grapegrower Aust. and sensu stricto species. sensu stricto wine. :6–0;2001. 64–105; 7: . technical technical by aglycerol erry echnical Candida stellata ge erspective. cs andeffect on andem mass ascenone. toolfor engineered on in o ut .Grape J. Aust. ons. accumulation relationto ut J. Aust. erivatives .Agric. J. Kluwer lands: (452): n.J. Int. lzbt aesXXX C X C X X X C X X C X X X X X X X X X C =denotesholderofChair X C X X Elizabeth Waters X X X Creina Stockley X X Sefton Mark X Alan Pollnitz X X X X Ken Pocock X X X C Oats Ingrid John Hughes X Herderich X Markus X X X X Paul Henschke X Yoji Hayasaka Jeremy Hack X Peter Godden X X Gishen Mark X X Leigh Francis X X Jeff Eglinton X X X Rachel Edwards C X Lopes Miguel deBarros Daniel Catherine Hans Muhlack X Coulter Adrian C Don Buick Shauna Brown Rae Blair Sally-Jean Bell Eveline Bartowsky Peter Høj Staff member InstituteCommittees Appendix 5. 687 Dambergs, R.G.; Kambouris, A.; Francis, I.L.; Gishen, M. Rapid analysis of methanol in grape derived distillationproductsusingnea derived Rapidanalysis ofmethanolingrape M. Gishen, I.L.; Francis, A.; Kambouris, R.G.; Dambergs, 687 688 Francis, I.L.; Gawel, R.; Iland, P.G.;Vidal, S.; Cheynier,V.; Guyot, S.; Kwiatowski, M.J.; Waters, E.J. Characterising mouth-feel properti Characterising E.J. Waters, M.J.; Kwiatowski, S.; Guyot, Cheynier,V.; S.; P.G.;Vidal, Iland, R.; Gawel, I.L.; Francis, 688 692 Stockley, C. Consumer health and safety issues related to the dietary intake ofsodium-wineconsumptioninperspective. Consumerhealthandsafety issuesrelatedtothedietary C. Stockley, 692 Wineyeasts improvement astoolsfor oenologicalresearchandstrain b Jiranek,V. M.; Lopes, deBarros J.M.; Gardner, M.E.; Walker, 690 flavour Managementofmalolacticfermentation-wine manipulation. P. Henschke, P.; Costello, E.; Bartowsky, 689 693 Henschke, P.A.; Eglinton, J.M.; Costello, P.J.; Francis, I.L.; Gockowiak, H.; Soden, A.; Høj, P.B. Winemaking with selected strains ofnon P.B. Winemaking withselectedstrains Høj, A.; Soden, H.; Gockowiak, I.L.; Francis, P.J.; Costello, J.M.; Eglinton, P.A.; Henschke, 693 9 ol,K;d arsLps . iae,.Potential for juicetofacilitatefermentation yeast exploitationofprolineingrape Jiranek,V. M.; Lopes, deBarros K.; Poole, 691 n ieMreig rne 5-8:2002. 459-481: France. Marketing, and Wine ut ZWn n.J Ind. NZWine Aust. spectroscopy.transmission rceig:13 proceedings: Saccharomyces cerevisiae Winemaker NZ Grapegrower Winemaker techniques. 2002. 10-12; 7-8, (461a): ut NZGrapegrower Winemaker Aust. 41) 3-4,12 2002. 142; 136-140, (461a): aaeetRsac Idsr omncto nltclIfrainBoaeyOcptoa Staff Occupational Biosafety Information Analytical Communication Industry Management Research dioySern evcsSern evc ehooyHat n Code Healthand Technology Service Steering Services Steering Advisory th nentoa eooySmoim -2Jn 02 otele,Fac.ItrainlAscaino eooy Management International Association ofOenology, France. Montpellier, 9-12June2002, OenologySymposium, International 73:1,2-2 42;2002. 24-25; 21-22, 18, 17(3): . ess Influenceof yeasts. .Arc FoodChem Agric. J. 41) 2-2;2002. 121-123; (461a): teigSern aeyNegotiation Safety Steering Steering 0 0938;2002. 3079-3084; 50: . Candida stellata 41) 0-1,1214 2002. 112-114; 109-110, (461a): and Saccharomyces bayanus nCadna iecmoiinadfaor In on Chardonnay winecompositionandflavour. X X X XXX ut NZGrapegrower Winemaker Aust. XX ut NZGrapegrower Aust. opein Aust. completion. X X es ofredwines. r infrared - y genetic X X

63 The staff of The Australian Wine Research Institute

Front row (L to R) Second row Third row Fourth row Back row Absent Creina Stockley Sandra Lloyd-Davies Matthew Cream Matthew Holdstock Anthony Heinrich Eveline Bartowsky Amanda Cook Les Janik Jeff Eglinton Ingrid Oats Katryna van Leeuwen Anna Catalano Kate Howell Jelena Jovanovic Kate Lattey Randell Taylor Leigh Francis Catherine Daniel Claire Balmer Kerry Wilkinson Rachel Edwards Adrian Coulter Sally Bell Agnieszka Janusz Maria Mills Heather Donnell Melissa Franics Elizabeth Waters Tracey Siebert Jane McCarthy Miguel de Barros Lopes Merran Smith Emma Darling Shauna Brown Alan Pollnitz Mango Parker Carolyn Puglisi Gayle Baldock Rae Blair Ella Robinson Markus Herderich Stephane Vidal Mark Gishen George Skouroumounis Heather Smyth Peter Hoj Mark Sefton Trudy Weber Yoji Hayasaka Kevin Pardon Maria de Sa Paul Henschke Ken Pocock Jenny Bellon Danielle Leedham Weis Cynkar Holger Gockowiak, Peter Godden Anthina Massis Hans Muhlack Bob Dambergs Mariola Kwiatkowski Don Buick Greg Ruediger Dimitra Capone John Hughes Gordon Elsey Simon Dillon David Boehm Peter Costello Daniel Cozzolino