223 Technical Review August 2016

Technical Review 223 AUGUST 2016

Published by The Australian Wine Corner of Hartley Grove PO Box 197 T +61 8 8313 6600 Research Institute Ltd and Paratoo Road Glen Osmond F + 61 8 8313 6601 ABN 83 007 558 296 Urrbrae South Australia 5064 [email protected] South Australia 5064 Australia www.awri.com.au Australia Registered by Australia Post PP 531629/00034 Table of contents

In this issue 1 Technical notes 6

Complexity, texture and flavour ... or green, hard and herbal? Incorporation of stems and leaves in cool-climate Shiraz fermentation 6

Measuring sugars in wine 9

Current literature 12 AWRI publications 52 AWRI events calendar 59

Editor: Michael Major, Michael Major Media All enquiries: Ella Robinson; email: [email protected] Copyright: Reprints and quotations of articles published herein are permitted on condition that full credit is given to both The Australian Wine Research Institute Technical Review and the author/s, and that the date of publication and issue number are stated.

ISSN 0816-0805

Published by The Corner of Hartley Grove PO Box 197 T +61 8 8313 6600 Australian Wine and Paratoo Road Glen Osmond F +61 8 8313 6601 Research Institute Ltd Urrbrae South Australia 5064 [email protected] ABN 83 007 558 296 South Australia 5064 Australia www.awri.com.au Australia In this issue TECHNICAL NOTES Complexity, texture and flavour ... or green, hard and herbal? Incorporation of stems and leaves in cool climate Shiraz fermentation An Adelaide Hills Shiraz ferment was augmented with grape leaves, stems or peduncles to investigate the wine flavour impacts of these components. The addition of leaves at a level that might be common in commercial ferments surprisingly did not give rise to any ‘green’ aroma, but did slightly enhance ‘fruity’ characters. In contrast, the addition of stalks gave a clear ‘green capsicum’ flavour, together with an elevated methoxypyrazine concentration.

Measuring sugars in wine A range of sugars exist in grapes and wine, but it is glucose and fructose that are the most important in terms of abundance, being fermentable by yeast, and their contribution to perceived sweetness. Direct analysis of glucose and fructose is therefore the best option for measuring sugars in wine. Other ‘reducing sugar’ methods give artificially high results, with possibly implications for labelling and other regulatory measures in some markets.

CURRENT LITERATURE

OENOLOGY General (page 12) World wine trade in bulk grows, although with great differences Comparative genomics: a must for winemaking Juice and wine handling (page 13) Review: characterization and role of grape solids during alcoholic fermentation under enological conditions What piece of winery equipment can’t you live without – could it be a lees crossflow filter? Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques Microbiology (page 15) The role of bacteria in stuck fermentations Impact of Pediococcus spp. on Pinot Noir wine quality and growth of Brettanomyces Analysis and composition (page 16) Fe(II):Fe(III) ratio and redox status of white wines Identification and organoleptic contribution of vanillylthiol in wines Retronasal odor enhancement by salty and umami tastes The little known impact of copper on alcoholic fermentation and the quality of wine Dissipation of fungicide residues during winemaking and their effects on fermentation and the volatile composition of wines Analysis of total arsenic content in California wines and comparison to various health risk criteria Impact of grape cluster zone defoliation, grape must clarification and yeast strain on TDN potential in cool climate wines Red wine tannin structure-activity relationships during fermentation and maceration

August 2016 Technical Review No. 223 1 Marketing and packaging (page 20) The Trans Pacific Partnership – which wine-producing country will be the biggest winner? Alternative materials to glass: what are the effects on the sensory properties of wines? Environment (page 21) Where there’s fire, there’s smoke Seeing terroir through the lens of science Sensory (page 22) Who’s hot in cool climate Australian Shiraz? Product innovation and authenticity: the case of wine

VITICULTURE General (page 23) Highlights of the last 12 months in wine R&D Italy’s top 10 terroirs Assessment of vineyard canopy porosity using machine vision Vineyard information from the air: Drones What is the expected relationship of grapes and wines to yield? The microvine, an innovative tool for research and teaching vine biology Physiology and biotechnology (page 24) Salinity negatively affects pollen tube growth and fruit set in grapevines and is not mitigated by silicon Why do grape berries shrivel? Exploring the grape-water relations to answer that question Methoxypyrazine accumulation and O-methyltransferase gene expression in Sauvignon Blanc grapes: the role of leaf removal, light exposure, and berry development Effect of vine nitrogen status, grapevine variety and rootstock on the levels of berry S-glutathionylated and S-cysteinylated precursors of 3-sulfanylhexan-1-ol Yield, structure and quality control. Part 1: factors that affect yield crop physiology of the vine The basis of defoliation effects on reproductive parameters inVitis vinifera L. cv. Chardonnay lies in the latent bud Berry shrivel significantly alters Shiraz grape and wine composition Berry shriveling significantly alters Shiraz Vitis( vinifera L.) grape and wine chemical composition Climate and soils (page 28) Possible options for frost control. Early budburst increasing duration and risk of frost Warm winters – the climate gone topsy turvy The effect of climate change on vine behaviour and wine quality Vineyard management systems (page 29) Postveraison shoot trimming reduces cluster compactness without compromising fruit quality attributes in organically grown Sangiovese grapevines High accuracy rootling transplants Pruning: why getting it right matters Midrow cover crops or natural vegetation? Delayed pruning could help spread harvest out Large-scale viticulture: the balance between sustainable and profitable management Herbicide use: be careful with young plants Midrow cover crop: how dense should it be? Initial results after pruning treatment regarding esca infection The impact of cluster thinning on fertility and berry and wine composition of ‘Blauer Portugieser’ (Vitis vinifera L.) grapevine variety

2 Technical Review No. 223 August 2016 Effects of various vineyard floor management techniques on weed community shifts and grapevine water relations Defoliation devices under the magnifying glass Undervine cultivation techniques and machinery evaluated Pests and diseases (page 33) Impacts of grapevine leafroll disease on fruit yield and grape and wine chemistry in a wine grape (Vitis vinifera L.) cultivar A good start for contained spraying The agrochemicals available in 2016 The effect of leafroll 3 genetic variants on grapevines Tasks but also opportunities (organic production) Grapevine scale – sucking the profits from vineyards Micronutrients and calcium can reduce Botrytis in grapevines: uncovering the uses of manganese, zinc, boron, seaweed and humic acid extracts to fight disease A review of 2015 and the consequences for 2016 RIMpro: New models to predict mildew and black rot Monitoring mildew spores is vital Vine improvement and varieties (page 36) Jim Barry Wines to release Australia’s first commercial Assyrtiko this year Application of isozymes and SSR markers for the analysis of the genetic background of some rootstocks derived from Teleki’s seedlings (Teleki 5C, Kober 5BB, SO4) New angles on the diversity within and between cultivar difference of old vines Rating of grape quality, yield, pruning weight, physiological development and quality of wine over a period of 14 years Summary of research on the autochthonous varieties of Croatia: saving the disappearing varieties and making wines for tomorrow Influence of rootstock on the performance of the Pinot noir grape variety under conditions in Central Valais Clonal variation in mildew sensitivity Bon a Petit Agrobiological and wine quality traits of Vitis vinifera cv. Merlot clones selected in Serbia Analytical approaches to clone differentiation in Riesling French ampelographic heritage and ‘forgotten’ varieties. Varietal innovations compatible with tradition to fight against genetic erosion Water and nutrition (page 39) Tracking soil moisture for better water use: find the right sensor for your vineyard Managing mineral nutrient efficiency: beyond the ‘four r’s’ of fertilization Considering mineral nutrient interactions: examining the benefits and detriments of minerals on grapevines and vineyard soils Vineyard nitrogen management and must and wine composition The future of irrigation in Australia Vine irrigation: instructions for users and others Potassium accumulation by grapevines and potassium-pH inter-relationships in grape juice and wine

August 2016 Technical Review No. 223 3 WINE AND HEALTH Epidemiology (page 41) Alcohol use among immigrants in Ontario, Canada Alcohol consumption and survival after a breast cancer diagnosis: a literature-based meta-analysis and collaborative analysis of data for 29,239 cases Underestimating the alcohol content of a glass of wine: the implications for estimates of mortality risk Does parental monitoring and disapproval explain variations in alcohol use among adolescents from different countries of birth? Interactions between alcohol metabolism genes and religious involvement in association with maximum drinks and alcohol dependence symptoms Alcohol-attributable cancer deaths under 80 years of age in New Zealand Five year change in alcohol intake and risk of breast cancer and coronary heart disease among postmenopausal women: prospective cohort study Trends and characteristics of short-term and frequent representations to emergency departments: a population-based study from New South Wales, Australia Access to alcohol and heart disease among patients in hospital: observational cohort study using differences in alcohol sales laws Gender differences in the impact of population-level alcohol policy interventions: evidence synthesis of systematic reviews Alcohol: taking a population perspective Empowering students to respond to alcohol advertisements: results from a pilot study of an Australian media literacy intervention Off-premise alcohol purchasing in Australia: variations by age group, income level and annual amount purchased Social desirability bias in the reporting of alcohol consumption: a randomized trial Alcohol attitudes, motives, norms, and personality traits longitudinally classify nondrinkers, moderate drinkers, and binge drinkers using discriminant function analysis Impact of socioeconomic and risk factors on cardiovascular disease and type II diabetes in Australia: comparison of results from longitudinal and cross-sectional designs The Australian Treatment Outcomes Profile instrument as a clinical tool for older alcohol and other drug clients: a validation study Barroom aggression among Australian men: associations with heavy episodic drinking, conformity to masculine norms, and personal and perceived peer approval of barroom aggression Pinpointing the health effects of alcohol. Fresh insights from health policy analysis, but more certainty needed The long-term effectiveness of a selective, personality-targeted prevention program in reducing alcohol use and related harms: a cluster randomized controlled trial Modelling the impact of alcohol consumption on cardiovascular disease mortality for comparative risk assessments: an overview Wine and health: faraway concepts? Alcohol use and breast cancer: a critical review Alcohol consumption and survival of colorectal cancer patients: a population-based study from Germany Demographic risk factors for alcohol-related aggression in and around licensed venues Genetics (page 47) Influence of paternal preconception exposures on their offspring: through epigenetics to phenotype

4 Technical Review No. 223 August 2016 Human clinical (page 48) Differential effect of initiating moderate red wine consumption on 24-h blood pressure by alcohol dehydrogenase genotypes: randomized trial in type 2 diabetes Improved glycemic control and vascular function in overweight and obese subjects by glyoxalase 1 inducer formulation Public health policy (page 48) Health warnings on wine: a consumer perspective Marketing to youth in the digital age: the promotion of unhealthy products and health promoting behaviours on social media Do alcohol pricing and availability policies have differential effects on sub-populations? A commentary Testing the price and affordability of healthy and current (unhealthy) diets and the potential impacts of policy change in Australia Gender, intoxication and the developing brain: problematisations of drinking among young adults in Australian alcohol policy Alcohol industry self-regulation: who is it really protecting? Does industry self-regulation protect young persons from exposure to alcohol marketing? A review of compliance and complaint studies Industry self-regulation of alcohol marketing: a systematic review of content and exposure research Reverse engineering a ‘responsible drinking’ campaign to assess strategic intent The weakness of stern alcohol control policies Substitution and complementarity of alcohol and cannabis: a review of the literature Health warnings on alcoholic beverages: perceptions of the health risks and intentions towards alcohol consumption Young adults and alcohol (page 51) “If I wanna get really drunk I would drink vodka”: drink choices associated with acute intoxication for young Australians What works in school-based alcohol education: a systematic review Pre-drinking behavior of young heavy drinkers

AWRI PUBLICATIONS (PAGE 52) Sensory attributes of Barossa Shiraz 2015 in response to warming and pruning date Health and nutrition labelling Wine Quantifying the advancement and compression of vintage Grazing sheep in vineyards In vino veritas – investigating technologies to fight wine fraud Drinking pattern of wine and effects on human health: why should we drink moderately and with meals? On-vine grape drying combined with irrigation allows to produce red wines with enhanced phenolic and rotundone concentrations Sugar analysis – too many choices? Wine yeast: where are they from and where are we taking them? Documenting 30 years of technological change in the Australian wine industry Montepulciano Excitement ahead of the Australian Wine Industry Technical Conference Assyrtiko Consensus pan-genome assembly of the specialised wine bacterium Oenococcus oeni See you in July KHT deposits and cold stability Five-yearly AWRI technical survey to track changes in practices

August 2016 Technical Review No. 223 5 Technical notes

Complexity, texture and flavour ... or green, hard and herbal? Incorporation of stems and leaves in cool climate Shiraz fermentation In recent years there has been a resurgence of interest among winemakers, especially in cooler climate regions, in using whole bunch fermentations (including grape stems) for red wines. This technique has been most often used for Pinot Noir and Shiraz, but has also been applied to other red varieties such as Nebbiolo or even Cabernet Sauvignon. Many Victorian producers, notably in the Yarra Valley, have experimented with inclusion of differing proportions of whole bunches in their ferments, and varying amounts of uncrushed berries.

When whole berries are used, the phenomenon of carbonic maceration can occur, giving a different fruit flavour profile, often with more ‘perfumed’ or ‘strawberry’ aroma due to the presence of different amino acids available to be acted on by yeast. The presence of stems or stalks can allow additional tannins to be extracted, affecting astringency and mouth-feel, but they can also give rise to ‘green’ ‘stemmy’ aroma, and potentially bitterness.

An AWRI study touching on some of these effects has recently been completed using 2014 vintage Shiraz fruit from a premium Adelaide Hills vineyard owned by Shaw and Smith, whose assistance in this project is gratefully acknowledged. This work is part of a larger project on the effect of material other than grapes (MOG) on wine flavour, and investigations into ‘green’ flavour compounds in red wines.

The project assessed the addition of stalks and leaves to ferments, but not the use of whole berries. The protocol involved carefully removing by hand all of the berries from around 500 kg of hand-picked grape bunches. A replicated winemaking study was performed with the following treatments: • grape berries only • grape berries plus grape stems (both the rachis and the peduncles – the part of the stalk that joins the bunch to the vine) • grape berries plus the peduncles only • grape berries plus grapevine leaves at a level equivalent to common levels of MOG in commercial ferments.

Following completion of primary and secondary fermentation, without any oak treatment, the wines were bottled. Approximately a year after bottling, a sensory descriptive analysis study and a comprehensive suite of chemical analyses were conducted.

6 Technical Review No. 223 August 2016 The fermentation replicates were evaluated by a trained panel of nine highly experienced judges from the AWRI sensory descriptive analysis panel, in triplicate over three days. A set of 27 sensory attributes were rated by the judges to describe the appearance, aroma and flavour of the wines, including descriptors such as colour intensity, ‘red fruit’, ‘dark fruit’, ‘confection’, ‘floral’, ‘green stalks’ (tomato leaf), ‘green capsicum’, ‘herbal’ and ‘cooked vegetal’. The palate terms ‘astringency’, ‘bitterness’, ‘acidity’, ‘viscosity’ and fruit flavour attributes were also rated. Following detailed statistical analysis, it was found that most of the attributes differed across the treatments, but not ‘bitterness’, ‘cooked vegetal’ or ‘viscosity’.

Figure 1 shows the main differences for the added stems and added grape leaves treatments, compared to the berries only control. The added stems wines were rated higher in ‘green capsicum’ and ‘green stalks’ attributes, as well as astringency and acidity. The wines with added stems were higher in methoxypyrazine compounds, as well as monoterpenes. In contrast, the added leaves treatment did not show any ‘green’ attributes, and was in fact rated higher in ‘red fruit’, ‘confection’ and ‘fruit aftertaste’ compared to the berries only wines. The added leaves gave generally higher amounts of the so-called C6 compounds (often associated with ‘grassy’ flavours), which derive from leaf tissue, as well as the potent fruity compound beta-damascenone, which has also previously been found in leaf material. The addition of the peduncles, not shown in Figure 1, gave somewhat elevated ‘green’ attributes, and also

PC2 (15.0%)

Astringency Green Stalks Fruit aftertaste

Green capsicum Confection Acidity Red fruit

+ Stems PC1 (66.5%) + Leaves Berries IBMP C6 compounds Monoterpenes only β-damascenone

Figure 1. Differences in sensory properties of Adelaide Hills Shiraz wines made from grape berries alone, grape berries plus stems and grape berries plus leaves. The main chemical compounds related to the sensory changes are also shown. (IBMP: isobutyl methoxypyrazine.)

August 2016 Technical Review No. 223 7 a ‘herbal’ character. The observation of elevated methoxypyrazine concentrations is very interesting, as previously it was not considered a compound associated with Shiraz.

Overall, this study, from a single vintage experiment with a single lot of grapes, indicates that there can be numerous effects on wine sensory properties and chemical composition from including stems in a ferment. It was noteworthy and surprising that there was no enhancement of any ‘green’ character of the wine when leaves were added, and in fact the presence of leaves gave a fruitier wine than a wine made from grape berries alone. Further work will assess the inclusion of uncrushed whole berries, and a gradation of the amount of stems included. Assessing consumer response would also be of interest, as while the wines with added stalks were higher in ‘green’ flavour, they also were clearly higher in astringency, and the added ‘weight’ conferred by the stems to a wine could counterbalance any possible negative impact of the green character.

Dimitra Capone, Research Scientist [email protected] Alice Barker, Technical Officer – Sensory Analyst Wes Pearson, Senior Scientist Leigh Francis, Research Manager – Sensory and Flavour

8 Technical Review No. 223 August 2016 Measuring sugars in wine

Sources of sugar in grapes Wine is the product of the fermentation of the two main grape sugars: glucose and fructose. These two sugars are by far the most abundant of the grape sugars, at levels around 100 g/L each in must, depending on the fruit and its ripeness. Together they represent around 95% of the total dissolved solids which gives the Baume or Brix reading used to describe grape ripeness. These two sugars usually occur in near equal amounts in must, but climatic and varietal differences can lead to large variations, with glucose to fructose ratios from 0.71 to 1.45 reported. In general, cooler seasons tend to favour glucose production while warmer seasons favour fructose production. The next most abundant grape sugar is sucrose, the familiar cane or table sugar. It is present at levels around 2 to 10 g/L. A range of other polysaccharides including pectins, dextrans and pentose sugars are also found in grapes.

Sugars in wine Typically wine yeast is only capable of metabolising glucose and fructose. However, yeast produces enzymes that hydrolyse sucrose to its component glucose and fructose units, allowing it to be metabolised. This means that there is rarely more than trace amounts of sucrose left in finished wine (with the exception of wines that have had sucrose deliberately added or where fermentation was stopped before completion). The pentose sugars (predominantly arabinose, xylose, ribose and rhamnose) are not metabolised by yeast and remain in the wine after fermentation at levels of 0.4 to 2 g/L. Thus in wine the most significant sugars likely to be found are traces of unfermented glucose and fructose and small quantities of pentoses.

Yeast has a preference to metabolise glucose over fructose which can lead to a glucose to fructose ratio of 0.25 towards the end of ferment. The degree of this imbalance is strongly dependent on yeast type and ferment conditions, and can be implicated in slow and stuck ferments. Fructose tastes twice as sweet as glucose (1.73 compared to 0.74 on the relative sweetness scale where sucrose is 1). This explains why wines where fermentation has stopped before reaching dryness (and therefore likely contain more fructose than glucose) appear sweeter than those which have had grape concentrate or juice added (which contains equal amounts of glucose and fructose). The pentoses, the next major sugars, only have a relative sweetness of 0.4 and as such contribute very little to perceived sweetness.

Which sugars should be analysed in wine? There are three major drivers for measuring sugars in wine:

August 2016 Technical Review No. 223 9 1) to determine that the fermentable sugars have been exhausted and that further fermentation is unlikely 2) to determine the sugar available to influence the sweetness of the wine 3) for the purposes of labelling wines as ‘dry’, ‘semi-dry’ or ‘sweet’ under certain regulatory environments.

It makes sense to tailor the sugar analysis methods used in wine production to meet these three aims.

For 1) it is the fermentable sugars (glucose and fructose) that are relevant for analysis, as these are the sugars that yeast can metabolise.

For both 2) and 3) the key outcome is to understand the perceived sweetness of the final wine. In this case, it is again the glucose and fructose that need to be measured because they are the sugars that make the most significant contributions to wine sweetness. These can be present in above trace levels in cases where the ferment has been stopped early or if a wine has been sweetened by the addition of grape juice or concentrate. If sucrose has been added to wine (this is not permitted in Australia for still wines), the natural acid hydrolysis of wine conditions sees it slowly converted to its glucose and fructose subunits. As such, the practical methods for its measurement require its conversion to glucose and fructose before analysis. The other sugars in wine, such as the pentoses, contribute relatively little to the final perceived sweetness of the product because of their much lower intrinsic sweetness. Their inclusion in any analysis is likely to give a false indication of the wine’s sweetness.

So, no matter which of the main three drivers for measuring sugars is applicable, it is the glucose and fructose concentration that is relevant. This was reflected in the OIV resolution ECO 3 /2003 which included a footnote: “sugar content is determined by the ‘glucose + fructose’ method of analysis described in the International Compendium of Methods of Analysis.”

Methods for sugar analysis Modern analytical methods concentrate on the direct analysis of glucose and fructose using a range of techniques including enzymatic analysis and high performance liquid chromatography (HPLC). These techniques produce results that are highly accurate and precise with little interference from other wine components. The methods and technology needed for accurate glucose and fructose analysis are widely available and accessible at low cost for even small laboratories.

10 Technical Review No. 223 August 2016 Before the advent of these techniques, however, sugar analysis was conducted using methods that rely on the capacity of many sugars to reduce an alkaline solution of copper (II) ions. This led to the term ‘reducing sugars’ once commonly used to describe wine sugar analysis. Methodologies based on these techniques are not specific to glucose and fructose, but instead also detect the non-relevant pentose sugars, resulting in artificially high results. They also suffer from significant interference from other wine components, requiring a range of pre-analysis steps which introduce further errors into the analysis. This results in sugar measurements that are generally between 0 and 3 g/L higher than those determined by the use of glucose and fructose analysis, and occasionally much higher. Such methods are also generally much less precise, with associated standard errors usually double those seen for the equivalent direct glucose and fructose determinations.

Conclusions The use of ‘reducing sugar’ methods can result in the mislabelling of wines and incorrect advice to the final consumer based on the artificially high results. Indirectly these methods can also lead to inaccuracies in other analytical determinations such as ‘sugar free extract’, which is sometimes used to try and determine if a wine has been adulterated by the addition of water. An artificially high result introduced by ‘reducing sugar’ methods can lead to wines being determined as non-compliant with regulations based on this measure.

Thus, whether a sugar measurement is carried out to make sure a fermentation is complete, for labelling/regulatory purposes or to understand the likely sweetness of the product, direct measurement of glucose and fructose is the most accurate and relevant option.

One point to bear in mind is that the regulatory authorities in some countries still use outdated reducing sugar methods as part of their regulatory framework and this can lead to issues with interpretation of results. In such cases, care must be taken to ensure an appropriate method is used, not for scientific or practical reasons, but simply to ensure compliance. International efforts are underway to encourage all wine-importing countries to standardise regulatory frameworks on glucose and fructose sugar analysis methods.

Further reading OIV Resolution ECO3/2003 – http://www.oiv.int/. Rankine, B.C. (1989) Making good wine. Melbourne: MacMillan. Wilkes, E., Warner, L. (2016) Sugar analysis – too many choices? Wine Vitic. J. 31 (3): 68–72. Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S. (1995) Wine analysis and production. New York, NY, USA: Chapman and Hall. Eric Wilkes, Group Manager – Commercial Services, [email protected]

August 2016 Technical Review No. 223 11 Highlights this issue

Complexity, texture and flavour ... or green, hard and herbal? Incorporation of stems and leaves in cool climate Shiraz fermentation ...... 6

Measuring sugars in wine ...... 9 Photocopy requests

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Current literature (circle the required papers)

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AWRI Library The Australian Wine Research Institute PO Box 197, Glen Osmond, SA 5064 T: (08) 8313 6600 F: (08) 8313 6628 E: [email protected] Current literature

Copies of all articles listed in this section are available for private study on request from the AWRI. Please use the request form provided in the centre pages of this issue. Currently a service charge of A$7.00 per request is applicable, plus a supply charge of 10¢ per page, plus postage will apply (inclusive of GST).

In compliance with copyright legislation, abstracts are reproduced here exactly as originally printed. Oenology

General

223.01 del Rey, R. World wine trade in bulk grows, although with great differences. Wine and Viticulture Journal 31(2), 62–66; 2016.

The author presents the trends in bulk wine transport as drawn from his presentation to the World Bulk Wine Exhibition held in Amsterdam in November last year and updated using the latest available figures.

223.02 O’Neill, G. Comparative genomics: a must for winemaking. Lab + Life Scientist 26(4), 18–22; 2016.

In 2004, archaeologists uncovered the earliest evidence for winemaking in the world when a biochemical analysis of organic residues on an ancient ceramic jar at a 9000-year-old Neolithic village in Georgia yielded a suite of compounds characteristic of red wine. The analysis also detected traces of bacterial preservatives – the Neolithic winemakers appear to have deliberately added tree resins to their brew to extend the wine’s life after fermentation, a practice that prefigured the addition of pine resin as a preservative and flavoring agent in latter-day Greek retsina wines.

Full text available online at http://bit.ly/28OUXvD

12 Technical Review No. 223 August 2016 Juice and wine handling

223.03 Casalta, E., Vernhet, A., Sablayrolles, J.-M., Tesnière, C., Salmon, J.-M. Review: characterization and role of grape solids during alcoholic fermentation under enological conditions. American Journal of Enology and Viticulture 67(2), 133–138; 2016.

During wine production, grape solids have a large impact on the fermentation characteristics and organoleptic qualities of the resulting wine. Here we review the research on grape solids. We begin by focusing on the origin, physical characteristics, and composition of these solids and on the changes in these factors that occur during fermentation. We then consider the impact of solids on fermentation, the role of sterols, the control of solids, and interactions between solids and other nutrients. Solids exert their effects on alcoholic fermentation mainly by modulating lipid supply. The balance between solids content and nitrogen is a key factor in fermentation control. The study of grape solids is in its infancy and requires further development. Knowledge of the composition of these solids and of sterol uptake mechanisms by yeast should facilitate improvements in fermentation control.

Abstract available online at http://doi.org/bkfg

© Reprinted with permission Casalta, E., Vernhet, A., Sablayrolles, J.-M., Tesnière, C., Salmon, J.-M. Review: characterization and role of grape solids during alcoholic fermentation under enological conditions. American Journal of Enology and Viticulture 67(2), 133–138; 2016. Copyright 2016 American Society for Enology and Viticulture.

223.04 Howard, C. What piece of winery equipment can’t you live without – could it be a lees crossflow filter? Wine and Viticulture Journal 31(2), 21–27; 2016.

For decades, a rotary drum vacuum (RDV) filter has been the machine used to recover as much usable wine or juice as possible from lees. There are drawbacks with using RDV filters, the main one being that wine quality is downgraded due to oxygen pick-up, and then there are the occupational health, safety and welfare (OHS&W) risks associated with using and disposing of the perlite or diatomaceous earth (DE). There is a distinct shift now in how wineries are processing their lees, and it’s a crossflow filter fitted with membranes designed specifically for filtering lees. It’s still relatively new technology, but these filters have been in use in wineries of varying sizes around Australia for the past four to five years.

© Reprinted with permission Howard, C. What piece of winery equipment can’t you live without – could it be a lees crossflow filter? Wine and Viticulture Journal 31(2), 21–27; 2016. Copyright 2016 Winetitles Pty Ltd.

August 2016 Technical Review No. 223 13 223.05 Liu, L., Loira, I., Morata, A., Suárez-Lepe, J.A., González, M.C., Rauhut, D. Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques. European Food Research and Technology 242(4), 559–569; 2016.

Over recent years, ageing on lees has acquired a great distinction in winemaking as an interesting technique for improving wine quality. The aim of the present work was to evaluate the effectiveness of two novel processing techniques, ultrasounds and microwaves (both combined with stirring and abrasion treatments), in order to accelerate the autolytic process in wine yeast. Furthermore, the effects of ultrasonic treatment on the organoleptic properties of a red wine aged on lees were also studied. The content of polysaccharides (HPLC-RI), anthocyanins (HPLC-PDAD/ESI-MS), volatile compounds (GC-FID), colour parameters (spectrophotometry) and sensory analysis was periodically evaluated. Results showed that ultrasound treatment is a reliable technique for shortening the ageing on lees process by strongly increasing the concentration of polysaccharides released into the wine after only 2 weeks of treatment and without adversely affecting the sensory quality of the wine. Furthermore, the addition of glass beads stood out as a good abrasive agent increasing the polysaccharides release up to 10 times the control when coupled with ultrasound treatment. Nevertheless, both stirring and microwave treatments were less effective, possibly due to the short period of application used. The impact of the alcoholic degree on the yeast autolysis was also evaluated, and, moreover, it was confirmed that moderate heating promotes a higher release of polysaccharides into the wine.

Abstract available online at http://link.springer.com/article/10.1007/s00217–015-2566-z

© Reprinted with permission Liu, L., Loira, I., Morata, A., Suárez‐Lepe, J.A., González, M.C., Rauhut, D. Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques. European Food Research and Technology 242(4), 559–569; 2016. Copyright 2016 Springer.

14 Technical Review No. 223 August 2016 Microbiology

223.06 Carey, R. The role of bacteria in stuck fermentations. Wines and Vines 97(3), 28–30; 2016.

Hundreds of articles about stuck fermentations cover how to avoid them as well as restart them. It is an art that relies on experience and intuition about what went wrong with a particular fermentation. The traditional methods that help to avoid stuck fermentations include assessment of spoilage organism potential, nutritional status of the initial must and viability of the yeast used relative to the style of wine desired.

223.07 Strickland, M.T., Schopp, L.M., Edwards, C.G., Osborne, J.P. Impact of Pediococcus spp. on Pinot noir wine quality and growth of Brettanomyces. American Journal of Enology and Viticulture 67(2), 188–198; 2016.

Pediococcus spp. were isolated from commercial wines from Oregon and Washington state, and the impacts of these isolates on the chemistry, microbiology, and sensory quality of Pinot noir wines were investigated. The pediococci isolates were inoculated into wines after alcoholic fermentation, and the wines were then chemically and sensorially analyzed after 60 days. All pediococci isolates partially degraded l-malic acid, with P. d amno su s OW2 and P. p ar v u lu s OW7 completing malolactic fermentation (MLF). Despite having extensively large cell populations (>106 cfu/mL), the fermented wines had low concentrations of biogenic amines (<3 mg/L total), except for wines inoculated with P. inopinatus OW8 (>5 mg/L). Production of d-lactic acid varied among the isolates, with strain OW7 producing the highest concentration (264 mg/L). Diacetyl concentrations also varied, with some wines containing low levels (<0.5 mg/L) while others contained excessive amounts (>15 mg/L). Furthermore, growth of some pediococci resulted in loss of red color and polymeric pigment content, potentially due to acetaldehyde degradation. Sensory analyses revealed differences in aroma (‘floral’, ‘overall fruit’, ‘red fruit’, and ‘buttery’) and flavor (‘sour’ and ‘astringency’) among wines inoculated with differentPediococcus species or strains. Co-inoculation of P. p ar v u lu s and Brettanomyces bruxellensis resulted in wines having lower concentrations of 4-ethylphenol but reaching higher populations than in separate inoculations. This study has demonstrated the variability among Pediococcus species and strains in the production of various spoilage products and highlights the range of potential sensory effects these bacteria may have on a Pinot Noir wine.

Abstract available online at http://doi.org/bkft

© Reprinted with permission Strickland, M.T., Schopp, L.M., Edwards, C.G., Osborne, J.P. Impact of Pediococcus spp. on Pinot noir wine quality and growth of Brettanomyces. American Journal of Enology and Viticulture 67(2), 188–198; 2016. Copyright 2016 American Society for Enology and Viticulture.

August 2016 Technical Review No. 223 15 L Analysis and composition

223.08 Danilewicz, J.C. Fe(II):Fe(III) ratio and redox status of white wines. American Journal of Enology and Viticulture 67(2), 146–152; 2016.

Iron plays a key role in wine oxidation. Polyphenols that contain catechol systems are the main reductants, and it has been proposed that the oxidation of these substances is mediated by the redox cycling of the Fe(III)/Fe(II) couple. At any time, the Fe(II):Fe(III) concentration ratio should depend on the rate of Fe(II) oxidation by oxygen relative to that of Fe(III) reduction by polyphenols. Fe(III) oxidation of polyphenols, although facilitated by sulfite, is somewhat slower than the reaction of Fe(II) with oxygen, which is strongly accelerated by Cu. Alongside this process, Fe(III) inhibits is own formation. Therefore, the Fe(II):Fe(III) concentration ratio is determined by the interplay of a number of competing reactions. However, because of the relative speed of Fe(II) oxidation, oxygen should be a major determinant of this ratio. A simple spectroscopic method involving ferrozine is used to measure Fe(II) concentration in wines collected under nitrogen with minimal disturbance so as to determine Fe(II) levels in the original wine container. However, Fe(III), which becomes a strong oxidant in the presence of ferrozine, oxidizes catechols in wine conditions. Therefore, Fe(II) concentration, which increases as a result of catechol oxidation, was monitored over time and extrapolated back to the moment of ferrozine addition. Total Fe concentration was determined by adding ascorbic acid to reduce the Fe(III). As expected, the Fe(II):Fe(III) ratio was higher in wines bottled with screw caps than in those bottled with natural cork or filled in boxes. Exposure of wines to oxygen lowered the ratio, which reached equilibrium after some days of aerial saturation. However, the ratio attained differed in the different wines, and this difference likely depends on wine constituents that alter the relative rate of Fe(II) oxidation to that of Fe(III) reduction. Abstract available online at http://doi.org/bkfh

© Reprinted with permission Danilewicz, J.C. Fe(II):Fe(III) ratio and redox status of white wines. American Journal of Enology and Viticulture 67(2), 146–152; 2016. Copyright 2016 American Society for Enology and Viticulture.

223.09 Floch, M., Shinkaruk, S., Darriet, P., Pons, A. Identification and organoleptic contribution of vanillylthiol in wines. Journal of Agricultural and Food Chemistry 64(6), 1318–1325; 2016.

Vanillylthiol, a chemical compound reminiscent of clove and smoke, has been identified for the first time in young red and dry white wines. The chemical structure of this new aroma was confirmed by original chemical synthesis. Vanillylthiol was prepared by a two-step procedure from vanillin. The conversion of vanillin to divanillyl disulfide was easily achieved by treatment with an inorganic sulfur-donor reagent. Reduction of the disulfide gave the target thiol in good yield. The quantification of vanillylthiol in wine was performed by nonspecific liquid/liquid extraction

(CH2CI2), separation of the volatile compounds using gas chromatography, and specific detection using tandem mass spectrometry (triple quadrupole). Vanillylthiol was found particularly in young wines aged in new oak barrels. These wines contained between a few 50 ng/L to more than 8300 ng/L. The highest levels were found in red wines aged 12 months in new oak barrels. Given

16 Technical Review No. 223 August 2016 its perception threshold in a wine model solution (3.8 μg/L), vanillylthiol may contribute to the spicy, clove-like flavor of red wines aged in oak barrels.

Abstract available online at http://doi.org/bj7x

© Reprinted with permission Floch, M., Shinkaruk, S., Darriet, P., Pons, A. Identification and organoleptic contribution of vanillylthiol in wines. Journal of Agricultural and Food Chemistry 64(6), 1318–1325; 2016. Copyright 2016 American Chemical Society.

223.10 Linscott, T.D., Lim, J. Retronasal odor enhancement by salty and umami tastes. Food Quality & Preference 48(PartA), 1–10; 2016.

It has been shown that congruent food odors are enhanced by sweet taste, but not by sour or bitter taste. This raises questions regarding the underlying conditions of retronasal odor enhancement by taste. We speculate that a taste quality that signals the presence of ‘nutritive’ or ‘beneficial’ substances (e.g., sweet carbohydrate), as opposed to potentially harmful substances (e.g., toxins, spoilage), can enhance a congruent odor. This study aimed to investigate this possibility by testing two other taste qualities, saltiness and umami, which signal the presence of minerals and protein. The study also examined the possible occurrence of saltiness and umami enhancement by odors and factors that may affect both taste and odor enhancement. Over five sessions, subjects rated (1) intensities of saltiness, bitterness, umami, and specific odor of tastants (NaCl, MSG, MPG, caffeine), odorants (chicken, soy sauce odor), and all possible binary mixtures, (2) degree of liking/ disliking of the odorants in the absence and presence of the tastants, (3) degree of congruency of odorants alone and with tastants, and (4) degree of perceptual similarity between tastants and odorants. Results showed that saltiness and umami enhanced chicken and soy sauce odor intensities, but the odors did not enhance saltiness and umami intensities. Importantly, the degree of odor enhancement was highly correlated with the degree of taste-odor congruency, but less so with the degree of perceptual similarity between taste and odor. These findings confirm our hypotheses that the quality of taste dictates the ability to enhance food odors and that the degree of taste-odor congruency can modulate the degree of odor enhancement. Abstract available online at http://doi.org/bj7j

223.11 Morge, C. The little known impact of copper on alcoholic fermentation and the quality of wine. Australian & New Zealand Grapegrower & Winemaker 627, 52–54; 2016.

Winemakers seem to assume there are no problems using copper in the winemaking process, perhaps forgetting it is, after all, a heavy metal.

© Reprinted with permission Morge, C. The little known impact of copper on alcoholic fermentation and the quality of wine. Australian & New Zealand Grapegrower & Winemaker 627, 52–54; 2016. Copyright 2016 Winetitles Pty Ltd. C

August 2016 Technical Review No. 223 17 L 223.12 Noguerol-Pato, R., Fernández-Cruz, T., Sieiro-Sampedro, T., González-Barreiro, C., Cancho- Grande, B., Cilla-García, D.-A., García-Pastor, M., Martínez-Soria, M.-T., Sanz-Asensio, J., Simal-Gándara, J. Dissipation of fungicide residues during winemaking and their effects on fermentation and the volatile composition of wines. Journal of Agricultural and Food Chemistry 64(6), 1344–1354; 2016.

The effects of four fungicides commonly used for the control of fungal diseases in vines and grapes in the course of winemaking were tested. The concentration of fungicide residues was monitored throughout the process to establish their kinetics of dissipation. In all cases the percentages of dissipation were >68%, which shows the detoxificant effect of the winemaking process. On the other hand, the effect of the fungicide residues on the aroma composition of Tempranillo red wines was tested. To evaluate possible modifications on the aroma profile of wines, seven odorant series (ripe fruits, fresh fruits, lactic, floral, spicy, vinous, and herbaceous) were built from the odor activity values (OAVs) obtained for each volatile compound. Ripe fruits and fresh fruits were the major aromatic attributes in all Tempranillo red wines. These two odorant series registered the highest variations in their total OAVs with respect to the control wine, especially with the application of boscalid + kresoxim-methyl into vines, leading to a decrease in the ripe fruit and fresh fruit nuances of the resulting wines. Moreover, when the effect of these fungicides on the aroma of Tempranillo red wines was compared throughout two years (2012 and 2013), wines elaborated from grapes treated in the field with boscalid + kresoxim-methyl in 2013 displayed the highest variation in aroma profile with respect to control wine.

Abstract available online at http://doi.org/bj7z

© Reprinted with permission Noguerol-Pato, R., Fernández-Cruz, T., Sieiro-Sampedro, T., González-Barreiro, C., Cancho-Grande, B., Cilla-García, D.-A., García-Pastor, M., Martínez-Soria, M.-T., Sanz-Asensio, J., Simal- Gándara, J. Dissipation of fungicide residues during winemaking and their effects on fermentation and the volatile composition of wines. Journal of Agricultural and Food Chemistry 64(6), 1344–1354; 2016. Copyright 2016 American Chemical Society.

223.13 Paustenbach, D.J., Insley, A.L., Maskrey, J.R., Bare, J.L., Unice, K.M., Conrad, V.B., Iordanidis, L., Reynolds, D.W., Dinatale, K.S., Monnot, A.D. Analysis of total arsenic content in California wines and comparison to various health risk criteria. American Journal of Enology and Viticulture 67(2), 179–187; 2016.

Concerns have recently been raised regarding the presence of arsenic in California wine. Total arsenic concentrations in 101 wines produced or bottled in California were characterized using inductively coupled plasma mass spectrometry. Of these wines, 28 were wines identified in media reports as containing arsenic concentrations greater than the U.S. Environmental Protection Agency Maximum Contaminant Level for drinking water of 10 μg/L. The remaining 73 wines were randomly purchased at local retailers. Blush wines were found to contain the greatest total arsenic concentration (mean = 27.2 μg/L; SD = 16.9 μg/L) regardless of sampling group, followed by white wines (mean = 10.9 μg/L; SD = 11.0 μg/L) and red wines (mean = 6.75 μg/L; SD = 7.33 μg/L). Moreover, the publicized group of wines was found to have significantly p( < 0.05) greater total arsenic concentrations (mean = 25.6 μg/L; SD = 12.0 μg/L) than the random wines

18 Technical Review No. 223 August 2016 (mean = 7.42 μg/L; SD = 10.2 μg/L). The concentrations of total arsenic in all wines evaluated in this analysis were less than the two currently used arsenic guidelines for wine of 100 μg/L and 200 μg/L. Results from the statistical analysis suggest that no more than 0.3% of California wines (if any) may contain arsenic concentrations greater than the 100 μg/L guideline. A significant inverse association between total arsenic concentration and unit wine price was also identified in this analysis. Chronic daily intake of arsenic as a result of wine consumption was estimated to account for a small fraction (<8.3%) of a typical adult’s dietary arsenic intake, indicating that wine consumption is not a significant source of total arsenic exposure. These results indicate that the presence of arsenic in wine does not represent a health risk for consumers.

Abstract available online at http://doi.org/bkfr

© Reprinted with permission Paustenbach, D.J., Insley, A.L., Maskrey, J.R., Bare, J.L., Unice, K.M., Conrad, V.B., Iordanidis, L., Reynolds, D.W., Dinatale, K.S., Monnot, A.D. Analysis of total arsenic content in California wines and comparison to various health risk criteria. American Journal of Enology and Viticulture 67(2), 179–187; 2016. Copyright 2016 American Society for Enology and Viticulture.

223.14 Schüttler, A., Guthier, C., Stoll, M., Darriet, P., Rauhut, D. Impact of grape cluster zone defoliation, grape must clarification and yeast strain on TDN potential in cool climate wines. Wine and Viticulture Journal 31(2), 51–54; 2016.

Bottle-aged Riesling is often characterised by petrol and kerosene-like aromas. While well accepted when in balance with other aged characteristics for their contribution to complexity, such aromas are considered undesirable in young Riesling wines. This following article highlights possible targets in the grapegrowing and winemaking process to tackle the problem of excessive petrol aroma by reducing the potential of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) – the marker molecule associated with this aromatic expression.

© Reprinted with permission Schüttler, A., Guthier, C., Stoll, M., Darriet, P., Rauhut, D. Impact of grape cluster zone defoliation, grape must clarification and yeast strain on TDN potential in cool climate wines. Wine and Viticulture Journal 31(2), 51–54; 2016. Copyright 2016 Winetitles Pty Ltd.

223.15 Yacco, R.S., Watrelot, A.A., Kennedy, J.A. Red wine tannin structure-activity relationships during fermentation and maceration. Journal of Agricultural and Food Chemistry 64(4), 860–869; 2016.

The correlation between tannin structure and corresponding activity was investigated by measuring the thermodynamics of interaction between tannins isolated from commercial red wine fermentations and a polystyrene divinylbenzene HPLC column. Must and/or wine samples were collected throughout fermentation/maceration from five Napa Valley wineries. By varying winery, fruit source, maceration time, and cap management practice, it was considered that a reasonably large variation in commercially relevant tannin structure would result. Tannins were isolated from samples collected using low pressure chromatography and were then characterized by gel permeation chromatography and acid-catalyzed cleavage in the presence of excess phloroglucinol (phloroglucinolysis). Corresponding tannin activity was determined using HPLC by measuring C

August 2016 Technical Review No. 223 19 L the thermodynamics of interaction between isolated tannin and a polystyrene divinylbenzene HPLC column. This measurement approach was designed to determine the ability of tannins to hydrophobically interact with a hydrophobic surface. The results of this study indicate that tannin activity is primarily driven by molecular size. Compositionally, tannin activity was positively associated with seed tannins and negatively associated with skin and pigmented tannins. Although measured indirectly, the extent of tannin oxidation as determined by phloroglucinolysis conversion yield suggests that tannin oxidation at this stage of production reduces tannin activity. Based upon maceration time, this study indicates that observed increases in perceived astringency quality, if related to tannin chemistry, are driven by tannin molecular mass as opposed to pigmented tannin formation or oxidation. Overall, the results of this study give new insight into tannin structure- activity relationships which dominate during extraction.

Abstract available online at http://doi.org/bj7v

© Reprinted with permission Yacco, R.S., Watrelot, A.A., Kennedy, J.A. Red wine tannin structure-activity relationships during fermentation and maceration. Journal of Agricultural and Food Chemistry 64(4), 860–869; 2016. Copyright 2016 American Chemical Society.

Marketing and packaging

223.16 Rowley, M. The Trans Pacific Partnership – which wine-producing country will be the biggest winner? Wine and Viticulture Journal 31(2), 70–72; 2016.

The group of countries involved in the yet-to-be-ratified Trans Pacific Partnership are net wine consumers, which suggests every one of them should benefit from the treaty. However, the author says there’s more to the story, and has undertaken a more in-depth look at each market and the existing Free Trade Agreements to determine what they can potentially gain from it.

© Reprinted with permission Rowley, M. The Trans Pacific Partnership – which wine-producing country will be the biggest winner? Wine and Viticulture Journal 31(2), 70–72; 2016. Copyright 2016 Winetitles Pty Ltd.

223.17 Cravero, M.C. Alternative materials to glass: what are the effects on the sensory properties of wines? Australian & New Zealand Grapegrower & Winemaker 627, 69–72; 2016.

The use of packaging materials other than glass is increasing, especially for wines made to be consumed soon after bottling. The materials used for packaging must be a barrier against oxygen, the main culprit of alterations in colour, polyphenols and aromas of wines, and for these reasons, the quantity of oxygen dissolved in wine must be as low as possible and the amount that enters at the moment of bottling must be limited by carefully dosing SO2.

© Reprinted with permission Cravero, M.C. Alternative materials to glass: what are the effects on the sensory properties of wines? Australian & New Zealand Grapegrower & Winemaker 627, 69–72; 2016. Copyright 2016 Winetitles Pty Ltd.

20 Technical Review No. 223 August 2016 Environment

223.18 McGourty, G.T. Where there’s fire, there’s smoke. Wines and Vines 97(4), 36–40; 2016.

California’s climate has certainly changed perceptibly in the past decade, as drought and increased temperatures year-round have affected winegrowing in the state. Besides potential stress to grapevines, another serious consequence is the increased risk of forest and brush fires. Climate change is predicted to increase the frequency and intensity of forest and brush fires for the West Coast. This may eventually cause massive changes to our landscape in terms of types of trees and shrubs that grow. The potential for devastating fires is a grave concern to all living things in or near wilderness areas.

223.19 Ohmart, C. Seeing terroir through the lens of science. Wines and Vines 97(3), 32–33; 2016.

Terroir and Other Myths of Winegrowing, the new book by Dr. Mark A. Matthews, is a must-read for any wine grape grower or winemaker who has ever wrestled with the most important myths of winegrowing or debated them with colleagues-and that would be all of us! It is also a great read for any wine consumer interested in looking at ‘the man behind the curtain,’ so to speak: the myths promoted by wine writers, tasting room staff, sommeliers and other wine gatekeepers.

August 2016 Technical Review No. 223 21 L Sensory

223.20 Logan, S. Who’s hot in cool climate Australian Shiraz? Wine and Viticulture Journal 31(2), 73–81; 2016.

TheWine & Viticulture Journal held a tasting of cool climate Australian Shiraz. Thirty three wines from regions including Orange, Hilltops, Grampians, Strathbogie Ranges and Blackwood Valley and ranging from the 2015 to 2012 vintages were submitted to the tasting.

223.21 Qesja, B., Crouch, R., Quester, P. Product innovation and authenticity: the case of wine. Wine and Viticulture Journal 31(2), 67–69; 2016.

The authors describe a recent study in which the reactions to wines of varying alcohol levels by consumers were assessed.

© Reprinted with permission Qesja, B., Crouch, R., Quester, P. Product innovation and authenticity: the case of wine. Wine and Viticulture Journal 31(2), 67–69; 2016. Copyright 2016 Winetitles Pty Ltd.

22 Technical Review No. 223 August 2016 Viticulture

General

223.22 Baldwin, G., Hayes, P. Highlights of the last 12 months in wine R&D. Wine and Viticulture Journal 31(2), 18–20; 2016.

Winemaker Gary Baldwin and wine industry strategist and advisor Peter Hayes share their thoughts on the most remarkable or interesting research that has caught their eye in the last year.

223.23 D’Agata, I. Italy’s top 10 terroirs. Decanter 41(8), 24–34; 2016.

The interplay between grape variety, geology and microclimates contribute to the production of wines that speak clearly of a specific place. In this article the author selects his star vineyard sites across Italy and recommends 20 unique wines to try.

223.24 Diago, M.P., Krasnow, M., Bubola, M., Millan, B., Tardaguila, J. Assessment of vineyard canopy porosity using machine vision. American Journal of Enology and Viticulture 67(2), 229–238; 2016.

Canopy porosity is an important viticultural factor because canopy gaps favor fruit exposure and air circulation, both of which benefit fruit quality and health. Point quadrat analysis (PQA) is standard for assessing canopy gaps but has limited utility because the method is laborious and time consuming. A new, objective, noninvasive, image-based method was developed and compared with PQA to assess the percent canopy gaps in vineyards with diverse viticultural conditions and grape varieties in New Zealand, Croatia, and Spain. The determination coefficient (R²) of the regressions between the percent gaps using both methods exceeded 0.90 (p < 0.05) at each site, and R² of the global regression was 0.93 (p < 0.05). The time of day and side of the canopy photographed did not significantly affect the performance of the algorithm. With this new image-based assessment method, canopy management may be optimized to configure a desired amount of canopy gaps and thereby improve fruit quality and health.

Abstract available online at http://doi.org/bkfn

© Reprinted with permission Diago, M.P., Krasnow, M., Bubola, M., Millan, B., Tardaguila, J. Assessment of vineyard canopy porosity using machine vision. American Journal of Enology and Viticulture 67(2), 229–238; 2016. Copyright 2016 American Society for Enology and Viticulture. C

August 2016 Technical Review No. 223 23 L 223.25 Kirschen, A. Vineyard information from the air: Drones. Deutsche Weinmagazin 7, 27; 2016.

[German] Abstract not available for reproduction

223.26 Matthews, M.A. What is the expected relationship of grapes and wines to yield? Wines and Vines 97(4), 68–74; 2016.

Two of the most widely accepted articles of faith in winegrowing are that: 1) low crop yields and 2) small berries are key factors in producing the best wines. Both winegrowers and the popular wine press frequently invoke the high yield-low quality (HYLQ) and big bad berry (BBB) concepts when discussing wine quality in general, or with respect to specific wines.

223.27 Reinth, M., Jaquerod, A., Romieu, C., Torregrosa, L. The microvine, an innovative tool for research and teaching vine biology. Revue Suisse de Viticulture, Arboriculture, Horticulture 48(2), 132–135; 2016.

[French] Abstract in English not available

© Reprinted with permission Reinth, M., Jaquerod, A., Romieu, C., Torregrosa, L. The microvine, an innovative tool for research and teaching vine biology. Revue Suisse de Viticulture, Arboriculture, Horticulture 48(2), 132–135; 2016. Copyright 2016 Association pour la mise en valeur des travaux de la recherche agronomique.

Physiology and biotechnology

223.28 Baby, T., Collins, C., Tyerman, S.D., Gilliham, M. Salinity negatively affects pollen tube growth and fruit set in grapevines and is not mitigated by silicon. American Journal of Enology and Viticulture 67(2), 218–228; 2016.

Soil salinity impairs viticultural production by reducing vegetative growth and yield parameters such as bud fruitfulness, bunch number per cane, bunch weight, and berry weight. However, the effects of salinity on flower fertility, berry set, and berry development, and the resulting impacts on fruit yield are not well understood. The ability of silicon (Si) to enhance salt tolerance and yield performance has been well documented for some crops. Here, we investigated whether Si could improve grapevine reproductive performance, particularly under saline conditions. One-year- old Shiraz (Vitis vinifera L.) cuttings were grown in controlled conditions and treated with salt

(35 mM NaCl) and/or Si (1.5 mM K2SiO3) from budburst to veraison. Salt stress reduced fruit set by increasing flower abscission and interrupting normal berry development, which resulted in more live green ovaries and seedless berries per bunch. In vitro and in vivo studies confirmed

24 Technical Review No. 223 August 2016 that poor berry development due to impaired fertilization was correlated with poor pollen tube growth in the style; pollen viability and stigma receptivity were not affected by salinity. Significantly more sodium (Na+) and chloride (Cl−) were present in leaves and flowers of plants in the salt treatments compared to control plants. Silicon did not prevent the accumulation of Na+ and Cl− in reproductive organs or ameliorate the deleterious effects of salinity on reproductive capacity. However, Si-treated vines showed better instantaneous water use efficiency than control vines. This study suggests that fertilization is sensitive to salt accumulation and that salt exposure should be avoided to minimize negative effects of salinity on fruit yield.

Abstract available online at http://doi.org/bkfd

© Reprinted with permission Baby, T., Collins, C., Tyerman, S.D., Gilliham, M. Salinity negatively affects pollen tube growth and fruit set in grapevines and is not mitigated by silicon. American Journal of Enology and Viticulture 67(2), 218–228; 2016. Copyright 2016 American Society for Enology and Viticulture.

223.29 Greenspan, M. Why do grape berries shrivel? Exploring the grape-water relations to answer that question. Australian & New Zealand Grapegrower & Winemaker 627, 23–26; 2016.

As grapegrowers take some time to reflect on the 2016 vintage, this article provides some insight into how and why grapes shrivel toward the end of the ripening process. The author stresses that water balance in the developing berry is very important and he urges growers to save grapes from shrivelling.

© Reprinted with permission Greenspan, M. Why do grape berries shrivel? Exploring the grape-water relations to answer that question. Australian & New Zealand Grapegrower & Winemaker 627, 23–26; 2016. Copyright 2016 Winetitles Pty Ltd.

223.30 Gregan, S.M., Jordan, B. Methoxypyrazine accumulation and O-methyltransferase gene expression in Sauvignon blanc grapes: the role of leaf removal, light exposure, and berry development. Journal of Agricultural and Food Chemistry 64(11), 2200–2208; 2016.

Methoxypyrazines are present in the grapes of certain Vitis vinifera varieties including Sauvignon blanc and contribute herbaceous/green aromas to wine. Environmental factors such as light exposure and temperature can influence methoxypyrazine levels, and viticultural interventions such as canopy manipulation have the ability to reduce methoxypyrazine accumulation in grapes. We assessed methoxypyrazine levels and showed that leaf removal significantly reduces accumulation in Sauvignon blanc grapes. The main effect of reducing methoxypyrazines was preveraison, as postveraison treatments had no effect on concentrations at harvest. Methoxypyrazine concentrations in controls peaked preveraison and decreased through harvest. Dilution due to an increase in berry weight was found to be the major driver of decreasing concentrations, as methoxypyrazine levels on a per berry basis were found to increase through development in two of three seasons. In the one year of our study that showed contrasting results, analyses of weather data indicate that warmer than average temperatures appear to be the principal factor affecting C

August 2016 Technical Review No. 223 25 L the berries’ ability to accumulate and retain methoxypyrazines. We also explored the expression of potential biosynthetic O-methyltransferase genes VvOMT1, VvOMT2, and VvOMT3; no significant differences were observed with respect to effect of leaf removal and light exposure.

Abstract available online at http://doi.org/bj7k

© Reprinted with permission Gregan, S.M., Jordan, B. Methoxypyrazine accumulation and O-methyltransferase gene expression in Sauvignon Blanc grapes: the role of leaf removal, light exposure, and berry development. Journal of Agricultural and Food Chemistry 64(11), 2200–2208; 2016. Copyright 2016 American Chemical Society.

223.31 Helwi, P., Thibon, C., Habran, A., Hilbert, G., Guillaumie, S., Delrot, S., Darriet, P., Van Leeuwen, C. Effect of vine nitrogen status, grapevine variety and rootstock on the levels of berry S-glutathionylated and S-cysteinylated precursors of 3-sulfanylhexan-1-ol. Journal International des Sciences de la Vigne et du Vin 49(4), 253–265; 2015.

Aim: To determine the effect of vine nitrogen status in interaction with grapevine variety and rootstock on vine development and on the synthesis of 3-sulfanylhexan-1-ol precursors (Glut-3SH and Cys-3SH) in grape berries produced in controlled conditions. Methods and results: Potted Sauvignon Blanc (SB) and Cabernet-Sauvignon (CS) vines, grafted on two different rootstocks (110R and RGM), were irrigated with two nutritive solutions varying only by their nitrogen content (N(-) and N(+)). Vine nitrogen status of N(-) treatment was significantly different from that of N(+) treatment. Secondary leaf area was higher in N(+) treatment and ripening was delayed because of increased vigor. High N status increased Glut-3SH content in berries, while it did not impact Cys-3SH level. Moreover, the concentrations of 3SH precursors were higher in SB berries compared to CS and their synthesis was enhanced in berries produced by vines grafted onto RGM under N(+) treatment. Conclusion: Glut-3SH content was mainly determined by plant N status. Grapevine variety and rootstock/N treatment interaction also had a significant, although more limited, impact. Cys-3SH level was dependent on berry developmental stage and grapevine variety, but not on vine N status. Significance and impact of the study: A better understanding of the effect of terroir components on the biosynthesis of the precursors of volatile thiols is gained.

Full text available online at http://doi.org/bj74

Copyright: © 2016 Helwi et al. Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

223.32 Müller, E. Yield, structure and quality control. Part 1: factors that affect yield crop physiology of the vine. Deutsche Weinmagazin 6, 20–23; 2016.

[German] Abstract not available for reproduction

26 Technical Review No. 223 August 2016 223.33 Noyce, P.W., Steel, C.C., Harper, J.D.I., Wood, R.M. The basis of defoliation effects on reproductive parameters in Vitis vinifera L. cv. Chardonnay lies in the latent bud. American Journal of Enology and Viticulture 67(2), 199–205; 2016.

Grapevine defoliation is common, as are reports of its effect on post-budburst reproductive parameters (inflorescences), but little is known about the underlying mechanisms of these defoliation effects. We propose that low carbohydrate reserves from defoliation reduce the number of inflorescence primordia (IP) initiated and, during development, limit size in latent buds. From early in Season 1 (December in the southern hemisphere), Chardonnay grapevines were completely defoliated, progressively as new leaves appeared, throughout Season 1 until leaf fall, with the fruit remaining intact. Defoliation treatment resulted in low carbohydrate reserves in the dormant wood at season end and consequently, in smaller IP by the start of dormancy and at pre-budburst in Season 2. Treatment and control grapevines had similar numbers of IP at winter dormancy and by pre-budburst in Season 2. However, post-budburst treatment inflorescences likely underwent necrosis, resulting in inflorescence abortion and fewer clusters in Season 2. Low reserves during spring of Season 2 resulted in reduced IP initiation and delayed development with fewer, smaller inflorescences at post-budburst in Season 3. Thus, defoliation effects were due to low carbohydrate reserves that reduced IP initiation numbers and size in latent buds and also to abortion of mature inflorescences immediately after budburst.

Abstract available online at http://doi.org/bkfq

© Reprinted with permission Noyce, P.W., Steel, C.C., Harper, J.D.I., Wood, R.M. The basis of defoliation effects on reproductive parameters in Vitis vinifera L. cv. Chardonnay lies in the latent bud. American Journal of Enology and Viticulture 67(2), 199–205; 2016. Copyright 2016 American Society for Enology and Viticulture.

223.34 Šuklje, K., Zhang, X., Antalick, G., Blackman, J.W., Clark, A.C., Schmidtke, L.M., Deloire, A. Berry shrivel significantly alters Shiraz grape and wine composition. Wine and Viticulture Journal 31(2), 32–35; 2016.

Berry shrivel is an often reported occurrence in Shiraz. It is empirically associated with yield reduction and higher sugar content due to berry desiccation at late maturity stages. Wines made with a high proportion of shrivelled berries are usually described as alcoholic, sweet and often show a stewed fruit character. However, different types of berry shrivel can occur in a vineyard, leading to specific alterations of grape and wine composition. Despite the empirical evidence that berry shrivel affects yield and wine quality, the influence of berry shrivel on grape and wine composition has been studied to a limited degree. This study investigated the effect of berry shrivel occurring in a high yielding (18.6 ± 1.6 kg/vine) Shiraz vineyard grown in the Riverina, in New South Wales, by measuring grape and wine composition differences at three harvest dates.

© Reprinted with permission Šuklje, K., Zhang, X., Antalick, G., Blackman, J.W., Clark, A.C., Schmidtke, L.M., Deloire, A. Berry shrivel significantly alters Shiraz grape and wine composition. Wine and Viticulture Journal 31(2), 32–35; 2016. Copyright 2016 Winetitles Pty Ltd. C

August 2016 Technical Review No. 223 27 L 223.35 Šuklje, K., Zhang, X., Antalick, G., Clark, A.C., Deloire, A., Schmidtke, L.M. Berry shriveling significantly alters Shiraz (Vitis vinifera L.) grape and wine chemical composition. Journal of Agricultural and Food Chemistry 64(4), 870–880; 2016.

Berry shriveling is an often reported occurrence in the Shiraz (Vitis vinifera L.) cultivar. This study investigated the effect of berry shriveling occurring in a high yielding (18.6 ± 1.6 kg/vine) Shiraz vineyard in relation to a temporal investigation of grape and wine composition using three harvest dates. Berry shriveling resulted in delayed total soluble solids and amino acid accumulation into the berry, however differences between treatments diminished or became smaller by the third harvest date. Similarly, ethyl esters of fatty acids and higher alcohol acetates were lower in wines from shriveled berries from the first two harvests; anthocyanins were reduced in wines from shriveled berries at all harvest dates, whereas terpenes were unaltered. Wines made from shriveled berries had higher γ-nonalactone and β-damascenone concentrations. This study provides novel information on the chemical alterations of grapes and wines made from grapes affected by shriveling.

Abstract available online at http://doi.org/bj7w

© Reprinted with permission Šuklje, K., Zhang, X., Antalick, G., Clark, A.C., Deloire, A., Schmidtke, L.M. Berry shriveling significantly alters Shiraz (Vitis vinifera L.) grape and wine chemical composition. Journal of Agricultural and Food Chemistry 64(4), 870–880; 2016. Copyright 2016 American Chemical Society.

Climate and soils

223.36 Petgen, M. Possible options for frost control. Early budburst increasing duration and risk of frost. Deutsche Weinmagazin 7, 44–45; 2016.

[German] Abstract not available for reproduction

223.37 Stef, C. Warm winters – the climate gone topsy turvy. La Vigne 282, 6–7; 2016.

[French] Abstract not available for reproduction

223.38 van Leeuwen, C., Darriet, P., Pons, A., Dubernet, M. The effect of climate change on vine behaviour and wine quality. Revue Française d’Oenologie 274, 2–10; 2016.

[French] Abstract not available for reproduction

28 Technical Review No. 223 August 2016 Vineyard management systems

223.39 Bondada, B., Covarrubias, J.I., Tessarin, P., Boliani, A.C., Marodin, G., Rombolà, A.D. Postveraison shoot trimming reduces cluster compactness without compromising fruit quality attributes in organically grown Sangiovese grapevines. American Journal of Enology and Viticulture 67(2), 206–211; 2016.

Vine performance following preveraison shoot trimming is well documented, but the consequences of this treatment later in the season are poorly understood. Here, a four-year study was conducted in a mature vineyard of Sangiovese (clone 12T) grafted onto Kober 5BB rootstock at a spacing of 1 m × 2.8 m (intra- and interrow) to analyze the influence of postveraison shoot trimming on vine growth characteristics, cluster architecture (cluster compactness), and yield from a physiological viewpoint. The treatments consisted of shoot trimming during postveraison in a randomized block design with eight replications (six vines each). Three treatments were imposed when soluble solids reached 15 Brix in August (40 to 45 days before expected harvest): light trimming (14 nodes), severe trimming (10 nodes), and an untrimmed control. Following the treatments, vine growth characteristics, cluster morphology, and fruit quality attributes were measured. Postveraison shoot trimming (especially severe trimming) reduced cluster weight, cluster compactness, productivity, and total yield. Effects on fruit quality included lowering of Brix and pH, with minor effects on titratable acidity, yeast assimilable nitrogen, the anthocyanin profile, and total anthocyanins. These results demonstrated that postveraison shoot trimming can be a valuable production practice by reducing cluster compactness without compromising overall fruit quality in Sangiovese.

Abstract available online at http://doi.org/bkff

© Reprinted with permission Bondada, B., Covarrubias, J.I., Tessarin, P., Boliani, A.C., Marodin, G., Rombolà, A.D. Postveraison shoot trimming reduces cluster compactness without compromising fruit quality attributes in organically grown Sangiovese grapevines. American Journal of Enology and Viticulture 67(2), 206–211; 2016. Copyright 2016 American Society for Enology and Viticulture.

223.40 Calcante, A., Oberti, R. High accuracy rootling transplants. Australian & New Zealand Grapegrower & Winemaker 627, 43–46; 2016.

Spatial uniformity is a pre-requisite to being able to manage a modern vineyard. In this article the authors, from the Department of Agricultural and Environmental Sciences at the University of Milan, examine innovative equipment that can optimise the work in terms of precision as well as save time and labour costs.

August 2016 Technical Review No. 223 29 L 223.41 Capalbo, C. Pruning: why getting it right matters. Decanter 41(8), 74–76; 2016.

Two Italian agronomists have transformed the way many of the world’s top wineries prune their vines. Their pioneering approach has been adopted by estates as prestigious and diverse as Champagne Louis Roederer, Angelo Gaja and a series of top Bordeaux châteaux.

223.42 Erhardt, M. Midrow cover crops or natural vegetation? Deutsche Weinmagazin 7, 40–43; 2016.

[German] Abstract not available for reproduction

223.43 Gogoll, N. Delayed pruning could help spread harvest out. Australian & New Zealand Grapegrower & Winemaker 627, 47; 2016.

Dr Paul Petrie has been researching the potential benefits of delayed pruning for several years. Since first hearing the idea put forward as a potential frost management strategy, Petrie has been keen to explore the potential benefits for the wine and viticulture industry.

223.44 Greenspan, M. Large-scale viticulture: the balance between sustainable and profitable management. Australian & New Zealand Grapegrower & Winemaker 626, 54–56; 2016.

Smaller margins for larger vineyards mean that compromises need to be made. But sustainable practices are even more critical in large operations. In this report the author draws on his own experiences. While he has reported on the challenges in California, he has some valuable insights that are interest to viticulturists across Australia and New Zealand.

© Reprinted with permission Greenspan, M. Large-scale viticulture: the balance between sustainable and profitable management. Australian & New Zealand Grapegrower & Winemaker 626, 54–56; 2016. Copyright 2016 Winetitles Pty Ltd.

223.45 Hofmann, H., Schmitt, H., Wöppel, H-J. Herbicide use: be careful with young plants. Rebe & Wein 4, 22–25; 2016.

[German] Abstract not available for reproduction

30 Technical Review No. 223 August 2016 223.46 Neumann, L. Midrow cover crop: how dense should it be? Rebe & Wein 3, 24–25; 2016.

[German] Abstract not available for reproduction

223.47 Petgen, M., Hörsch, S., Wörthmann, M. Initial results after pruning treatment regarding esca infection. Deutsche Weinmagazin 6, 16–19; 2016.

[German] Abstract not available for reproduction

223.48 Reščič, J., Mikulič-Petkovšek, M., Štampar, F., Zupan, A., Rusjan, D. The impact of cluster thinning on fertility and berry and wine composition of ‘Blauer Portugieser’ (Vitis vinifera L.) grapevine variety. Journal International des Sciences de la Vigne et du Vin 49(4), 275–291; 2016.

Aim: Two different yield reductions based on cluster thinning (CT) were performed to determine their impact on vine growth, yield, and grape and wine composition of ‘Blauer Portugieser’ grapevine variety. Methods and results: Two levels of cluster thinning (limited CT1 – 20–30 % and severe CT2 – 40–50 % cluster reduction) were applied at the pea-size berry (BBCH 75) phenological stage in 2007, 2008 and 2011. The potential impact of CT was determined by measurements of vine growth and fertility potential, berry weight, berry colour, soluble solids content, titratable acidity, pH and total phenolics. Additionally, for the first time, individual phenolic compounds were identified and quantified in berry skin and wine by HPLC-MS. In general, CT of ‘Blauer Portugieser’ significantly decreased titratable acidity in grape and wine, and increased pH and chromatic parameters in grape and alcohol content and volatile acidity in wine. A significant decrease in yield per vine (of 0.92 kg of grape/vine), together with an increase in soluble solids (of 2.8 °Brix) in grape and pH and total extract content in wine was only observed in severe CT (CT2). Furthermore, CT2 significantly increased the content of total anthocyanins, flavonols and hydroxycinnamic acids, but not total flavanols, in grape and wine. CT2 significantly increased the content and proportion of p-coumaroyl pentose in grape and wine, catechin in grape, epicatechin in wine, quercetin-3-glucuronide (the main flavonol in ‘Blauer Portugieser’) in grape and wine, the content of myricetin-3-glucoside in grape, and the content of 3-glucosides of laricitrin, myricetin and quercetin in wine. Finally, CT2 increased the content and the proportion of 3-glucosides of delphinidin, petunidin and peonidin but decreased the proportion of malvidin-3-glucoside in grape and wine. Conclusion: A significant impact on yield and grape and wine composition was observed, particularly in the CT2 treatment, in which the yield loss was compensated by higher contents of soluble solids in grape, alcohol in wine, and phenolic compounds in grape and wine. Significance and impact of the study: The present study is the first report on the impact of different levels of cluster thinning on yield and grape and wine composition of ‘Blauer Portugieser’ variety. Grape and wine composition has been evaluated with an emphasis on a detailed profile of individual and total phenolic contents. The results are undoubtedly useful for winegrowers, who, until now, lacked technological guidelines to optimize ‘Blauer Portugieser’ yield and wine quality. C

August 2016 Technical Review No. 223 31 L Full text available online at http://doi.org/bj77

Copyright: © 2016 Reščič et al. Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

223.49 Steenwerth, K.L., Calderón-Orellana, A., Hanifin, R.C., Storm, C., McElrone, A.J. Effects of various vineyard floor management techniques on weed community shifts and grapevine water relations. American Journal of Enology and Viticulture 67(2), 153–162; 2016.

Adoption of permanent cover crops and no-till systems is considered integral to achieving the California state air quality standards regulating airborne particulate matter, as indicated in Senate Bill 656. Imposition of such management techniques in a vineyard could create competition with vines for limited water resources. We evaluated the effects of cover crops that were either tilled or just mowed on vineyard floor composition, weed populations, vine water relations and growth, and fruit composition over three years within a mature commercial Merlot vineyard subjected to deficit irrigation in Lodi, San Joaquin Valley, California. The vineyard floor in this experiment supported resident vegetation that was tilled (standard grower practice), an oat cover crop, or a legume/oat cover crop. The two planted cover crops were either tilled or mowed (i.e., no-till). Biomass of cover crops, weeds, and legumes varied by year and treatment, but consistent effects among treatments were not observed. Weed species composition and cover segregated with the presence or absence of tillage rather than cover crop type and the weed species composition of the resident vegetation was distinct from those in the cover crop treatments. Some treatments, like ‘Oats/Legumes + NoTill’, ‘Oats + NoTill’, ‘Oats/Legumes + Till’, and ‘Resident Vegetation +

Till’ reduced soil water content ( v) in at least one of the three shallow soil layers spanning 0 to 30 cm, 30 to 60 cm, and 60 to 100 cm in 2008, and ‘Oats/Legumes + NoTill’ also dried the two upper Ө layers in 2009, but these differences had no consistent influence on plant water status. Distinctions in v between years were attributed partly to the cessation of rainfall two months earlier in 2008 than in 2009, despite similar total annual quantities. Significant reductions in imposed by the Ө v ‘Oats/Legumes + NoTill’ treatments reduced vine vegetative growth in two of three years, but Ө these effects did not manifest in yield and fruit composition. Values for the Ravaz index for two of the three years indicate that the vineyard was overcropped for all treatments, but maximizing production in this region is a common practice. Weak competitive effects of the cover crops for water were likely associated with the use of a well-established mature vineyard and demonstrated that these management strategies could be employed to improve air quality to meet California air quality regulations with limited effects on vine water status and production.

Abstract available online at http://doi.org/bkfs

© Reprinted with permission Steenwerth, K.L., Calderón-Orellana, A., Hanifin, R.C., Storm, C., McElrone, A.J. Effects of various vineyard floor management techniques on weed community shifts and grapevine water relations. American Journal of Enology and Viticulture 67(2), 153–162; 2016. Copyright 2016 American Society for Enology and Viticulture.

32 Technical Review No. 223 August 2016 223.50 Strauß, M. Defoliation devices under the magnifying glass. Rebe & Wein 4, 18–21; 2016.

[German] Abstract not available for reproduction

223.51 Walg, O. Undervine cultivation techniques and machinery evaluated. Deutsche Weinmagazin 5, 13–15; 2016.

[German] Abstract not available for reproduction

Pests and diseases

223.52 Alabi, O.J., Casassa, L.F., Gutha, L.R., Larsen, R.C., Henick-Kling, T., Harbertson, J.F., Naidu, R.A. Impacts of grapevine leafroll disease on fruit yield and grape and wine chemistry in a wine grape (Vitis vinifera L.) cultivar. PLoS ONE 11(2 e0149666), 1–18; 2016.

Grapevine leafroll disease (GLD) is an economically important virus disease affecting wine grapes (Vitis vinifera L.), but little is known about its effect on wine chemistry and sensory composition of wines. In this study, impacts of GLD on fruit yield, berry quality and wine chemistry and sensory features were investigated in a red wine grape cultivar planted in a commercial vineyard. Own- rooted Merlot vines showing GLD symptoms and tested positive for Grapevine leafroll-associated virus 3 and adjacent non-symptomatic vines that tested negative for the virus were compared during three consecutive seasons. Number and total weight of clusters per vine were significantly less in symptomatic relative to non-symptomatic vines. In contrast to previous studies, a time-course analysis of juice from grapes harvested at different stages of berry development from symptomatic and non-symptomatic vines indicated more prominent negative impacts of GLD on total soluble solids (TSS) and berry skin anthocyanins than in juice pH and titratable acidity. Differences in TSS between grapes of symptomatic and non-symptomatic vines were more pronounced after the onset of véraison, with significantly lower concentrations of TSS in grapes from symptomatic vines throughout berry ripening until harvest. Wines made from grapes of GLD-affected vines had significantly lower alcohol, polymeric pigments, and anthocyanins compared to corresponding wines from grapes of non-symptomatic vines. Sensory descriptive analysis of 2010 wines indicated significant differences in color, aroma and astringency between wines made from grapes harvested from GLD-affected and unaffected vines. The impacts of GLD on yield and fruit and wine quality traits were variable between the seasons, with greater impacts observed during a cooler season, suggesting the influence of host plant × environment interactions on overall impacts of the disease.

Full text available online at http://doi.org/bkfb

Copyright: © 2016 Alabi et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. C

August 2016 Technical Review No. 223 33 L 223.53 Abellan, A. A good start for contained spraying. La Vigne 284, 30–33; 2016.

[French] Abstract not available for reproduction

223.54 Anon. The agrochemicals available in 2016. Rebe & Wein 3(S), 11–15; 2016.

[German] Abstract not available for reproduction

223.55 Chooi, K.M., Blouin, A.G., Cohen, D., Bell, V.A., Mundy, D., Nobilo, S., MacDiarmid, R.M. The effect of leafroll 3 genetic variants on grapevines. New Zealand Winegrower 97, 84–85; 2016.

Grapevine leafroll-associated virus 3 (leafroll 3) is the most widespread and economically damaging virus in New Zealand vineyards. This viral disease has been shown to reduce vine vigour, and fruit yield and quality. The current New Zealand leafroll 3 disease management programme actively addresses key disease elements: controlling mealybug populations (mealybugs are insects that can spread the virus in the vineyard), removing (roguing) leafroll 3 infected vines (that can act as sources of virus in the vineyard), and replanting with certified leafroll 3-free grapevines. For red berry varieties, visual inspections looking for characteristic reddening of the leaves and the rolling of the leaf margins are used to identify leafroll 3 infected vines that need removal. To understand how different genetic variants of leafroll 3 affect grapevine biology, the authors initiated a study that includes the establishment of a comprehensive field trial which compares three leafroll 3 genetic variants, found throughout New Zealand (genetic variants Group I, VI, and NZ2) with corresponding healthy (leafroll 3-free) vines, in four grape varieties.

Full text available online at http://bit.ly/28OSscu

© Reprinted with permission Chooi, K.M., Blouin, A.G., Cohen, D., Bell, V.A., Mundy, D., Nobilo, S., MacDiarmid, R.M. The effect of leafroll 3 genetic variants on grapevines. New Zealand Winegrower 97, 84–85; 2016. Copyright 2016 Rural News Group Ltd.

223.56 Fader, B. Tasks but also opportunities (organic production). Deutsche Weinmagazin 7, 22–26; 2016.

[German] Abstract not available for reproduction

34 Technical Review No. 223 August 2016 223.57 Hoare, T. Grapevine scale – sucking the profits from vineyards. Wine and Viticulture Journal 31(2), 44–45; 2016.

Grapevine scale (Parthenolcanium persicae) and frosted scale (pruinosum) are sap-sucking insects that feed on many different tree crops in Australia including winegrapes. The scale insect has various family members with the most common Australian vineyard pest being grapevine scale. In high levels of infestation the effects of scale can lead to the rejection of winegrapes. It is also thought that they are having a damaging effect in reducing yield and spreading virus and botrytis. Due to its lifecycle it is a difficult pest to control with chemicals and although there are biological controls, their effectiveness is not yet well known. What is this pest, how is it affecting Australian vineyards and what control options are being investigated?

223.58 Parker, L. Micronutrients and calcium can reduce Botrytis in grapevines: uncovering the uses of manganese, zinc, boron, seaweed and humic acid extracts to fight disease. Wines and Vines 97(4), 75–76; 2016.

Sustainable agricultural practices promote low-pesticide-input farming and integrated pest management programs. It is generally agreed that when overused and misused, conventional pesticides contribute to a rise in pesticide resistance.

© Reprinted with permission Parker, L. Micronutrients and calcium can reduce Botrytis in grapevines: uncovering the uses of manganese, zinc, boron, seaweed and humic acid extracts to fight disease. Wines and Vines 97(4), 75–76; 2016. Copyright 2016 Wine Communications Group.

223.59 Prior, B. A review of 2015 and the consequences for 2016. Deutsche Weinmagazin 7, 28–33; 2016.

[German] Abstract not available for reproduction

223.60 Stef, C. RIMpro: New models to predict mildew and black rot. La Vigne 284, 40–41; 2016.

[French] Abstract not available for reproduction

223.61 Stef, C. Monitoring mildew spores is vital. La Vigne 284, 42–43; 2016.

[French] Abstract not available for reproduction

August 2016 Technical Review No. 223 35 L Vine improvement and varieties

223.62 Barry, P. Jim Barry Wines to release Australia’s first commercial Assyrtiko this year. Wine and Viticulture Journal 31(2), 55; 2016.

The author believes that Assyrtiko stands out as a variety suited to the modern Australian palate. The fresh, crisp, acidic qualities of the wine are perfect accompaniments to contemporary Australian food – it is a natural partner for Australia’s climate and cuisine. Considered by wine experts as one of the greatest wine varieties in Greece, Assyrtiko is to Santorini what Riesling is to Clare, representing 70% of the island’s vineyard area.

223.63 Jahnke, G., Nagy, Z., Taller, J., Májer, J., Kocsis, L. Application of isozymes and SSR markers for the analysis of the genetic background of some rootstocks derived from Teleki’s seedlings (Teleki 5C, Kober 5BB, SO4). Mitteilungen Klosterneuburg Rebe und Wein 65(4), 221–236; 2016.

Abstract not available for reproduction

223.64 Martins, A., Gonçalves, E. New angles on the diversity within and between cultivar difference of old vines. Revue des Oenologues 159, 15–18; 2016.

[French] Abstract not available for reproduction

223.65 Mehofer, M., Schmuckenschlager,B. Hanak, K., Vitovec, N., Braha, M., Christiner, F., Prinz, M. Rating of grape quality, yield, pruning weight, physiological development and quality of wine over a period of 14 years. Mitteilungen Klosterneuburg Rebe und Wein 65(4), 204–220; 2015.

[German] Abstract not available for reproduction

223.66 Pejić, I., Maletić, E. Summary of research on the autochthonous varieties of Croatia: saving the disappearing varieties and making wines for tomorrow. Revue des Oenologues 159, 19–22; 2016.

[French] Abstract not available for reproduction

36 Technical Review No. 223 August 2016 223.67 Spring, J-L., Zufferey, V., Verenal, T., Viret, O. Influence of rootstock on the performance of the Pinot Noir grape variety under conditions in Central Valais. Revue Suisse de Viticulture, Arboriculture, Horticulture 48(2), 112–122; 2016.

[French] The agronomic and oenological performance of the Pinot Noir grape variety was studied with regard to choice of rootstock on the Agroscope experimental estate in Leytron (Canton of Valais). The following rootstocks were tested: 3309 C, 5 BB, Fercal, 41 B MGt, Riparia gloire, 420 A MGt,101–14 MGt and 161–49 C. The rootstock particularly influenced vigour, speed of establishment of the vine, and the mineral supply of the graft. The rootstocks Riparia gloire, 41 B MGt, 420 A MGt and 161–49 C proved to be less vigorous, and in the case of the latter three led to a lower nitrogen and potassium supply, resulting in the production of wines of slightly greater acidity. The less vigorous rootstocks as well as the 101–14 MGt exhibited a slightly higher sensitivity to water stress.

© Reprinted with permission Spring, J-L., Zufferey, V., Verenal, T., Viret, O. Influence of rootstock on the performance of the Pinot Noir grape variety under conditions in Central Valais. Revue Suisse de Viticulture, Arboriculture, Horticulture 48(2), 112–122; 2016. Copyright 2016 Association pour la mise en valeur des travaux de la recherche agronomique.

223.68 Stef, C. Clonal variation in mildew sensitivity. La Vigne 279, 37; 2015.

[French] Abstract not available for reproduction

223.69 Traucki, D. Bon a Petit. WBM: Australia’s Wine Business Magazine March/April, 70–71; 2016.

A discussion of Pinot Verdot wines in Australia

223.70 Vujović, D.S., Žunić, D.M., Popović, B.S., Pantelić, M.M., Popović-Djordjević, J.B. Agrobiological and wine quality traits of Vitis vinifera cv. Merlot clones selected in Serbia. Journal International des Sciences de la Vigne et du Vin 49(2), 267–274; 2016.

Aims: The selection of cv. Merlot clones performed in the Grocka winegrowing region, Republic of Serbia, and the study of agrobiological and technological traits of three selected clones and Merlot standard. Methods and results: The selection of clones was done using the method of individual clone selection in four phases over 15–20 years (Cindrić, 2003). OIV methods were used in determining the most important agrobiological and economic-technological traits of grapes. The results of studied traits of grape and wine suggest that the quality of the clones surpassed the quality of the standard. Although the highest values for most of the studied traits were obtained for clone 025, there was no statistically significant difference between the clones. Indeed, the significant distinction between the clones was obtained for total polyphenol content (TPC) and C

August 2016 Technical Review No. 223 37 L total anthocyanin content (TAC) in wines: the wine of clone 025 had the highest TPC and TAC values. According to the tasting scores, wines of the clones may be classified as ‘quality wines with geographical indications’. Conclusion: The selected clones were characterised by good quality grapes and wines. Improved viticultural parameters, versus the mother vine, indicate the need for further research work on the chemistry of both grapes and wines, aiming to better understand the characteristics of the selected clones and their market potential. Significance and impact of the study: The development of new clones (namely 022, 025 and 029) of better quality than the mother vine will, in the long term, lead to the introduction of the best clone(s) in viticultural practices and production. Until today, the clonal selection of Merlot has not been done in the Republic of Serbia and there are no recognised clones.

Full text available online at http://doi.org/bj76

Copyright: © 2016 Vujović et al Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

223.71 Wegmann-Herr, P. Analytical approaches to clone differentiation in Riesling. Deutsche Weinmagazin 7, 37–39; 2016.

[German] Abstract not available for reproduction

223.72 Yobrégat, O. French ampelographic heritage and ‘forgotten’ varieties. Varietal innovations compatible with tradition to fight against genetic erosion. Revue des Oenologues 159, 12–14; 2016.

[French] Abstract not available for reproduction

38 Technical Review No. 223 August 2016 Water and nutrition

223.73 Adams, A. Tracking soil moisture for better water use: find the right sensor for your vineyard. Wines and Vines 97(3), 34–38; 2016.

One can safely assume that in coming years water will continue to get more expensive, more scarce or (most likely) both. Yet the technology to measure soil-moisture content has continued to improve, and today growers can choose from a variety of sensors. The data from such sensors is vital to ensure an irrigation program is using water as effectively and efficiently as possible and can be incorporated into a precision-agriculture system to help growers make even better vineyard-management decisions.

© Reprinted with permission Adams, A. Tracking soil moisture for better water use: find the right sensor for your vineyard. Wines and Vines 97(3), 34–38; 2016. Copyright 2016 Wine Communications Group.

223.74 Grant, S. Managing mineral nutrient efficiency: beyond the ‘four r’s’ of fertilization. Wines and Vines 97(4), 77–78; 2016.

External pressures on mineral nutrient use in vineyards come from a couple of directions. On one hand, to remain competitive in the global wine market, grapegrowers need to contain applied mineral nutrient costs even while global fertilizer demand is growing and increasing the cost of some fertilizers. On the other hand, our society increasingly expects applied mineral nutrient resources either to stay in vineyards or to leave only with the harvested fruit. These pressures, originating from disparate sources, converge on mineral nutrient use efficiency.

223.75 Grant, S. Considering mineral nutrient interactions: examining the benefits and detriments of minerals on grapevines and vineyard soils. Wines and Vines 97(3), 46–47; 2016.

Mineral nutrients applied as fertilizers do not move in a straight line from the point of application into grapevines; their journey is fraught with obstacles and detours. Moreover, the 13 essential plant nutrients may interact with one another along the way. Positive interactions occur when the presence of one nutrient enhances the activities of another. Negative interactions occur when one nutrient interferes with or suppresses another. Some noteworthy mineral ion interactions are reviewed in the article.

© Reprinted with permission Grant, S. Considering mineral nutrient interactions: examining the benefits and detriments of minerals on grapevines and vineyard soils. Wines and Vines 97(3), 46–47; 2016. Copyright 2016 Wine Communications Group.

August 2016 Technical Review No. 223 39 L 223.76 Holzapfel, B., Treeby, M. Vineyard nitrogen management and must and wine composition. Wine and Viticulture Journal 31(2), 46–49; 2016.

The main points addressed in this article about vineyard nitrogen management include: • Vineyard nitrogen [N] supply affects vine N status and the amount of N in berries that yeast can use (also known as yeast assimilable N, or YAN for short) during fermentation • N mobilisation from leaves to grapes is an important determinant of how much YAN is present in the berries at harvest • Petiole N and early YAN concentrations are useful indicators of berry YAN levels at harvest • Measurement of must YAN levels prior to fermentation is important to determine additional yeast requirements • Final wine flavour characteristics are influenced by the composition and amounts of YAN in the must

223.77 Kirby, M. The future of irrigation in Australia. Australian & New Zealand Grapegrower & Winemaker 627, 34–35; 2016.

Irrigation currently accounts for about 70% of water use in Australia and irrigated agriculture generates 50% of all agricultural profit, from just 0.5% of farmed land. In this article the author, who is from CSIRO, dives into the future of Australian agricultural irrigation.

223.78 Salva, G. Vine irrigation: instructions for users and others. Revue Française d’Oenologie 274, 14–18; 2016.

[French] Abstract not available for reproduction

223.79 Walker, R., Clingeleffer, P. Potassium accumulation by grapevines and potassium-pH inter- relationships in grape juice and wine. Australian & New Zealand Grapegrower & Winemaker 626, 46–50; 2016.

In this article the authors, from CSIRO Agriculture, discuss potassium accumulation by grapevines and the inter-relationships between potassium and pH in grape juice and wine.

© Reprinted with permission Walker, R., Clingeleffer, P. Potassium accumulation by grapevines and potassium- pH inter-relationships in grape juice and wine. Australian & New Zealand Grapegrower & Winemaker 626, 46–50; 2016. Copyright 2016 Winetitles Pty Ltd.

40 Technical Review No. 223 August 2016 Wine and health Epidemiology 223.80 Agic, B., Mann, R.E., Tuck, A., Ialomiteanu, A., Bondy, S., Simich, L., Ilie, G. Alcohol use among immigrants in Ontario, Canada. Drug and Alcohol Review 35(2), 196–205; 2016.

Abstract available online at http://doi.org/bj4p

223.81 Ali, A.M.G., Schmidt, M.K., Bolla, M.K., Wang, Q., Gago-Dominguez, M. et al. Alcohol consumption and survival after a breast cancer diagnosis: a literature-based meta-analysis and collaborative analysis of data for 29,239 cases. Cancer Epidemiology, Biomarkers and Prevention 10.1158/1055–9965.EPI-13–0901, 934–946; 2016.

Abstract available online at http://doi.org/f22ntj

223.82 Britton, A., O’Neill, D., Bell, S. Underestimating the alcohol content of a glass of wine: the implications for estimates of mortality risk. Alcohol and Alcoholism 10.1093/alcalc/agw027, 1–6; 2016.

Abstract available online at http://doi.org/bjpc

223.83 Chan, G.C.K., Kelly, A.B., Connor, J.P., Hall, W.D., McD. Young, R., Williams, J.W. Does parental monitoring and disapproval explain variations in alcohol use among adolescents from different countries of birth? Drug and Alcohol Review 10.1111/dar.12413, 1–9; 2016.

Abstract available online at http://doi.org/bhw4

223.84 Chartier, K.G., Dick, D.M., Almasy, L., Chan, G., Aliev, F., Schuckit, M.A., Scott, D.M., Kramer, J., Bucholz, K.K., Bierut, L.J., Nurnberger, J., Jr., Porjesz, B., Hesselbrock, V.M. Interactions between alcohol metabolism genes and religious involvement in association with maximum drinks and alcohol dependence symptoms. Journal of Studies on Alcohol and Drugs 77(3), 393–404; 2016.

Abstract available online at http://doi.org/bj38

223.85 Connor, J., Kydd, R., MacLennan, B., Shield, K., Rehm, J. Alcohol-attributable cancer deaths under 80 years of age in New Zealand. Drug and Alcohol Review 10.1111/dar.12443, 1–11; 2016. Abstract available online at http://doi.org/bj6h C

August 2016 Technical Review No. 223 41 L 223.86 Dam, M.K., Hvidtfeldt, U.A., Tjønneland, A., Overvad, K., Grønbæk, M., Tolstrup, J.S. Five year change in alcohol intake and risk of breast cancer and coronary heart disease among postmenopausal women: prospective cohort study. The BMJ 353(i2314), 1–10; 2016.

Objective: To test the hypothesis that postmenopausal women who increase their alcohol intake over a five year period have a higher risk of breast cancer and a lower risk of coronary heart disease compared with stable alcohol intake. Design: Prospective cohort study. Setting: Denmark, 1993–2012. Participants: 21 523 postmenopausal women who participated in the Diet, Cancer, and Health Study in two consecutive examinations in 1993–98 and 1999–2003. Information on alcohol intake was obtained from questionnaires completed by participants. Main outcome measures: Incidence of breast cancer, coronary heart disease, and all cause mortality during 11 years of follow-up. Information was obtained from the Danish Cancer Register, Danish Hospital Discharge Register, Danish Register of Causes of Death, and National Central Person Register. We estimated hazard ratios according to five year change in alcohol intake using Cox proportional hazards models. Results: During the study, 1054, 1750, and 2080 cases of breast cancer, coronary heart disease, and mortality occurred, respectively. Analyses modelling five year change in alcohol intake with cubic splines showed that women who increased their alcohol intake over the five year period had a higher risk of breast cancer and a lower risk of coronary heart disease than women with a stable alcohol intake. For instance, women who increased their alcohol intake by seven or 14 drinks per week (corresponding to one or two drinks more per day) had hazard ratios of breast cancer of 1.13 (95% confidence interval 1.03 to 1.23) and 1.29 (1.07 to 1.55), respectively, compared to women with stable intake, and adjusted for age, education, body mass index, smoking, Mediterranean diet score, parity, number of births, and hormone replacement therapy. For coronary heart disease, corresponding hazard ratios were 0.89 (0.81 to 0.97) and 0.78 (0.64 to 0.95), respectively, adjusted for age, education, body mass index, Mediterranean diet score, smoking, physical activity, hypertension, elevated cholesterol, and diabetes. Results among women who reduced their alcohol intake over the five year period were not significantly associated with risk of breast cancer or coronary heart disease. Analyses of all cause mortality showed that women who increased their alcohol intake from a high intake (≥14 drinks per week) to an even higher intake had a higher mortality risk that women with a stable high intake. Conclusion: In this study of postmenopausal women over a five year period, results support the hypotheses that alcohol intake is associated with increased risk of breast cancer and decreased risk of coronary heart disease.

Full text available online at http://doi.org/bj4c

Copyright: ©2016 Dam et al. This is an Open Access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 3.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/ by-nc/3.0/.

42 Technical Review No. 223 August 2016 223.87 Dinh, M.M., Berendsen Russell, S., Bein, K.J., Chalkley, D., Muscatello, D., Paoloni, R., Ivers, R. Trends and characteristics of short-term and frequent representations to emergency departments: a population-based study from New South Wales, Australia. Emergency Medicine Australasia 28(3), 307–312; 2016.

Abstract available online at http://doi.org/bjph

223.88 Dukes, J.W., Dewland, T.A., Vittinghoff, E., Olgin, J.E., Pletcher, M.J., Hahn, J.A., Gladstone, R.A., Marcus, G.M. Access to alcohol and heart disease among patients in hospital: observational cohort study using differences in alcohol sales laws. The BMJ dx.doi.org/10.1136/bmj.i2714, 1–8; 2016.

Objective: To investigate the relation between alcohol consumption and heart disease by using differences in county level alcohol sales laws as a natural experiment. Design: Observational cohort study using differences in alcohol sales laws. Setting: Hospital based healthcare encounters in Texas, USA. Population: 1 106 968 patients aged 21 or older who were residents of ‘wet’ (no alcohol restrictions) and ‘dry’ (complete prohibition of alcohol sales) counties and admitted to hospital between 2005 and 2010, identified using the Texas Inpatient Research Data File. Outcome measures: Prevalent and incident alcohol misuse and alcoholic liver disease were used for validation analyses. The main cardiovascular outcomes were atrial fibrillation, acute myocardial infarction, and congestive heart failure. Results: Residents of wet counties had a greater prevalence and incidence of alcohol misuse and alcoholic liver disease. After multivariable adjustment, wet county residents had a greater prevalence (odds ratio 1.05, 95% confidence interval 1.01 to 1.09; P=0.007) and incidence (hazard ratio 1.07, 1.01 to 1.13; P=0.014) of atrial fibrillation, a lower prevalence (odds ratio 0.83, 0.79 to 0.87; P<0.001) and incidence (hazard ratio 0.91, 0.87 to 0.99; P=0.019) of myocardial infarction, and a lower prevalence (odds ratio 0.87, 0.84 to 0.90; P<0.001) of congestive heart failure. Conversion of counties from dry to wet resulted in statistically significantly higher rates of alcohol misuse, alcoholic liver disease, atrial fibrillation, and congestive heart failure, with no detectable difference in myocardial infarction. Conclusions: Greater access to alcohol was associated with more atrial fibrillation and less myocardial infarction and congestive heart failure, although an increased risk of congestive heart failure was seen shortly after alcohol sales were liberalized.

Full text available online at http://doi.org/bj28

Copyright: ©2016 Dukes et al. This is an Open Access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 3.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/ by-nc/3.0/.

August 2016 Technical Review No. 223 43 L 223.89 Fitzgerald, N., Angus, K., Emslie, C., Shipton, D., Bauld, L. Gender differences in the impact of population-level alcohol policy interventions: evidence synthesis of systematic reviews. Addiction 10.1111/add.13452, 1–21; 2016.

Abstract available online at http://doi.org/bj4f

223.90 Gilmore, W., Chikritzhs, T., Stockwell, T., Jernigan, D., Naimi, T., Gilmore, I. Alcohol: taking a population perspective. Nature Reviews Gastroenterology & Hepatology 10.1038/ nrgastro.2016.70, 1–9; 2016.

Abstract available online at http://doi.org/bhp5

223.91 Gordon, C.S., Jones, S.C., Kervin, L., Lee, J.K. Empowering students to respond to alcohol advertisements: results from a pilot study of an Australian media literacy intervention. Australian and New Zealand Journal of Public Health 10.1111/1753–6405.12459, 1–2; 2015.

Abstract available online at http://doi.org/bhw3

223.92 Jiang, H., Callinan, S., Livingston, M., Room, R. Off-premise alcohol purchasing in Australia: variations by age group, income level and annual amount purchased. Drug and Alcohol Review 10.1111/dar.12402, 1–10; 2016.

Abstract available online at http://doi.org/bhw5

223.93 Kypri, K., Wilson, A., Attia, J., Sheeran, P., Miller, P., McCambridge, J. Social desirability bias in the reporting of alcohol consumption: a randomized trial. Journal of Studies on Alcohol and Drugs 77(3), 526–531; 2016.

Abstract available online at http://doi.org/bj4b

223.94 Lac, A., Donaldson, C.D. Alcohol attitudes, motives, norms, and personality traits longitudinally classify nondrinkers, moderate drinkers, and binge drinkers using discriminant function analysis. Addictive Behaviours 61, 91–98; 2016.

Abstract available online at http://doi.org/bj32

44 Technical Review No. 223 August 2016 223.95 Li, J., Kinfu, Y. Impact of socioeconomic and risk factors on cardiovascular disease and type II diabetes in Australia: comparison of results from longitudinal and cross-sectional designs. BMJ Open 6(e010215), 1–11; 2016.

Objective: Existing large-scale studies do not take into account comorbidity or control for selection and endogeneity biases. This study addresses these shortcomings. Participants: We use information on individuals aged between 35 and 70 years from a nationally representative longitudinal survey conducted in Australia between 2001 and 2013. Participants were approached annually, and updates on their characteristics, including health status, were ascertained through self-reporting. Method: We develop three different analytical designs. The first model is a cross-sectional analysis against which our improved models are compared. In the second model, we follow the same approach but control for prior health conditions. The last preferred model additionally adjusts for characteristics and risk profile of respondents prior to onset of conditions. It also allows for comorbidity and controls for selection bias. Results: Once comorbidity and changes over time in the participant’s characteristics are controlled for, body mass index (BMI), alcohol consumption and physical activity exhibit a stronger impact than in the models without these controls. A unit increase in BMI increases the risk of developing a cardiovascular disease (CVD) condition within 2 years by 1.3 percentage points (β=0.11, 95% CI 0.05 to 0.16) and regular alcohol intake increases the risk of CVD by 3.0 percentage points (β=0.24, 95% CI 0.09 to 0.39). Both factors lose significance without proper control for endogenous behavioural change. We also note that frequent physical activity reduces the risk of developing diabetes by 0.9 percentage point (β=−0.40, 95% CI −0.72 to −0.07). Conclusions: Our result shows a greater importance of certain lifestyle and risk factors than was previously suggested.

Full text available online at http://doi.org/bj4m

Copyright: © 2016 Li et al. This is an Open Access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/

223.96 Lintzeris, N., Monds, L.A., Rivas, G., Leung, S., Withall, A., Draper, B. The Australian Treatment Outcomes Profile instrument as a clinical tool for older alcohol and other drug clients: a validation study. Drug and Alcohol Review 10.1111/dar.12393, 1–5; 2016.

Abstract available online at http://doi.org/bj4k

223.97 Miller, P., Zinkiewicz, L., Hayley, A., Sonderlund, A., Litherland, S., Medew-Ewen, T., Wells, S., Graham, K. Barroom aggression among Australian men: associations with heavy episodic drinking, conformity to masculine norms, and personal and perceived peer approval of barroom aggression. Journal of Studies on Alcohol and Drugs 77(3), 421–430; 2016. Abstract available online at http://doi.org/bj39 C

August 2016 Technical Review No. 223 45 L 223.98 Mukamal, K.J., Ding, E.L. Pinpointing the health effects of alcohol. Fresh insights from health policy analysis, but more certainty needed. The BMJ 353, 1–2; 2016.

Abstract available online at http://doi.org/bj29

223.99 Newton, N.C., Conrod, P.J., Slade, T., Carragher, N. et al. The long-term effectiveness of a selective, personality-targeted prevention program in reducing alcohol use and related harms: a cluster randomized controlled trial. Journal of Child Psychology and Psychiatry 10.1111/jcpp.12558, 1–10; 2016.

Abstract available online at http://doi.org/bj4j

223.100 Rehm, J., Shield, K.D., Roerecke, M., Gmel, G. Modelling the impact of alcohol consumption on cardiovascular disease mortality for comparative risk assessments: an overview. BMC Public Health 16(363), 1–9; 2016.

Background: Although alcohol consumption has long been considered as a risk factor for chronic disease, the relationship to cardiovascular disease (CVD) is complex and involves at least two dimensions: average volume of alcohol consumption and patterns of drinking. The objective of this contribution was to estimate the burden of CVD mortality caused by alcohol consumption. Methods: Risk assessment modelling with alcohol-attributable CVD mortality as primary outcome. The mortality burden of ischaemic heart disease (IHD) and ischaemic stroke (IS) attributable to alcohol consumption was estimated using attributable-fraction methodology. Relative Risk (RR) data for IHD and IS were obtained from the most comprehensive meta-analyses (except for Russia and surrounding countries where alcohol RR data were obtained from a large cohort study). Age-group specific RRs were calculated, based on large studies. Data on mortality were obtained from the World Health Organization’s Global Health Estimates and alcohol consumption data were obtained from the Global Information System on Alcohol and Health. Risk of former drinkers was modelled taking into account global differences in the prevalence of sick quitters among former drinkers. Alcohol-attributable mortality estimates for all other CVD causes except IHD and IS were obtained from the 2014 Global Status Report on Alcohol and Health. Results: An estimated 780,381 CVD deaths (441,893 and 338,490 CVD deaths among men and women respectively) were attributable to alcohol consumption globally in 2012, accounting for 1.4 % of all deaths and 26.6 % of all alcohol-attributable deaths. This is in contrast to the previously estimated 1,128,273 CVD deaths attributable to alcohol consumption globally, and represents a decrease of 30.8 % in alcohol-attributable CVD mortality and of 10.6 % in the global burden of all alcohol-attributable deaths. Conclusions: When the most comprehensive and recent systematic reviews and meta-analyses are taken as bases, the net impact of alcohol consumption on CVD is lower than previously estimated.

46 Technical Review No. 223 August 2016 Full text available online at http://doi.org/bjpj

Copyright: © 2016 Rehm et al. Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/ zero/1.0/) applies to the data made available in this article, unless otherwise stated.

223.101 Samoggia, A. Wine and health: faraway concepts? British Food Journal 118(4), 946–960; 2016.

Abstract available online at http://doi.org/bj36

223.102 Shield, K.D., Soerjomataram, I., Rehm, J. Alcohol use and breast cancer: a critical review. Alcoholism: Clinical and Experimental Research 40(6), 1166–1181; 2016.

Abstract available online at http://doi.org/bj4h

223.103 Walter, V., Jansen, L., Ulrich, A., Roth, W., Bläker, H., Chang-Claude, J., Hoffmeister, M., Brenner, H. Alcohol consumption and survival of colorectal cancer patients: a population- based study from Germany. The American Journal of Clinical Nutrition 103(6), 1497–1506; 2016.

Abstract available online at http://doi.org/bjpb

223.104 Zinkiewicz, L., Curtis, A., Meurer, H., Miller, P. Demographic risk factors for alcohol-related aggression in and around licensed venues. Alcohol and Alcoholism 51(2), 196–200; 2016.

Abstract available online at http://doi.org/bj4r

Genetics

223.105 Day, J., Savani, S., Krempley, B.D., Nguyen, M., Kitlinska, J.B. Influence of paternal preconception exposures on their offspring: through epigenetics to phenotype. American Journal of Stem Cells 5(1), 11–18; 2016.

Full text available online at http://bit.ly/1Y6rpPy

August 2016 Technical Review No. 223 47 L Human clinical

223.106 Gepner, Y., Henkin, Y., Schwarzfuchs, D., Golan, R., Durst, R. et al Differential effect of initiating moderate red wine consumption on 24-h blood pressure by alcohol dehydrogenase genotypes: randomized trial in type 2 diabetes. American Journal of Hypertension 29(4), 476–483; 2016.

Abstract available online at http://doi.org/bfpp

223.107 Xue, M., Weickert, M.O., Qureshi, S., Kandala, N.-B., Anwar, A., Waldron, M., Shafie, A., Messenger, D., Fowler, M., Jenkins, G., Rabbani, N., Thornalley, P.J. Improved glycemic control and vascular function in overweight and obese subjects by glyoxalase 1 inducer formulation. Diabetes 65(6), 1–53; 2016.

Abstract available online at http://doi.org/bjpk

Public health policy

223.108 Annunziata, A., Pomarici, E., Vecchio, R., Mariani, A. Health warnings on wine: a consumer perspective. British Food Journal 118(3), 647–659; 2016.

Abstract available online at http://doi.org/bj37

223.109 Dunlop, S., Freeman, B., Jones, S.C. Marketing to youth in the digital age: the promotion of unhealthy products and health promoting behaviours on social media. Media and Communication 4(3), 1–14; 2016.

The near-ubiquitous use of social media among adolescents and young adults creates opportunities for both corporate brands and health promotion agencies to target and engage with young audiences in unprecedented ways. Traditional media is known to have both a positive and negative influence on youth health behaviours, but the impact of social media is less well understood. This paper first summarises current evidence around adolescents’ exposure to the promotion and marketing of unhealthy products such as energy dense and nutrient poor food and beverages, alcohol, and tobacco on social media sites such as Facebook, Twitter, Instagram and YouTube. We explore emerging evidence about the extent of exposure to marketing of these harmful products through social media platforms and potential impacts of exposure on adolescent health. Secondly, we present examples of health-promoting social media campaigns aimed at youth, with the purpose of describing innovative campaigns and highlighting lessons learned for creating effective social media interventions. Finally, we suggest implications for policy and practice, and identify knowledge gaps and opportunities for future research.

48 Technical Review No. 223 August 2016 Full text available online at http://bit.ly/1WkH7qA

223.110 Giesbrecht, N., Wettlaufer, A., Cukier, S., Geddie, G., Gonçalves, A.-H., Reisdorfer, E. Do alcohol pricing and availability policies have differential effects on sub-populations? A commentary. International Journal of Alcohol and Drug Research dx.doi.org/10.7895/ijadr. vXiY.227, 1–11; 2016.

Abstract available online at http://bit.ly/293Ymry

223.111 Lee, A.J., Kane, S., Ramsey, R., Good, E., Dick, M. Testing the price and affordability of healthy and current (unhealthy) diets and the potential impacts of policy change in Australia. BMC Public Health 16(315), 1–22; 2016.

Background: Price and affordability of foods are important determinants of health. Targeted food pricing policies may help improve population diets. However, methods producing comparable data to inform relevant policy decisions are lacking in Australia and globally. The objective was to develop and pilot standardised methods to assess the price, relative price and affordability of healthy (recommended) and current (unhealthy) diets and test impacts of a potential policy change. Methods: Methods followed the optimal approach proposed by INFORMAS using recent Australian dietary intake data and guidelines. Draft healthy and current (unhealthy) diet baskets were developed for five household structures. Food prices were collected in stores in a high and low SES location in Brisbane, Australia. Diet prices were calculated and compared with household incomes, and with potential changes to the Australian Taxation System. Wilcoxen-signed rank tests were used to compare differences in price. Results: The draft tools and protocols were deemed acceptable at household level, but methods could be refined. All households spend more on current (unhealthy) diets than required to purchase healthy (recommended) diets, with the majority (53–64%) of the food budget being spent on ‘discretionary’ choices, including take-away foods and alcohol. A healthy diet presently costs between 20–31% of disposable income of low income households, but would become unaffordable for these families under proposed changes to expand the GST to apply to all foods in Australia. Conclusions: Results confirmed that diet pricing methods providing meaningful, comparable data to inform potential fiscal and health policy actions can be developed, but draft tools should be refined. Results suggest that healthy diets can be more affordable than current (unhealthy) diets in Australia, but other factors may be as important as price in determining food choices. Full text available online at http://doi.org/bj4n

Copyright: © 2016 Lee et al. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated. C

August 2016 Technical Review No. 223 49 L 223.112 Manton, E., Moore, D. Gender, intoxication and the developing brain: problematisations of drinking among young adults in Australian alcohol policy. International Journal of Drug Policy 31, 153–162; 2016.

Abstract available online at http://doi.org/bj4g

223.113 Noel, J., Lazzarini, Z., Robaina, K., Vendrame, A. Alcohol industry self-regulation: who is it really protecting? Addiction 10.1111/add.13433, 1–19; 2016.

Abstract available online at http://doi.org/bj33

223.114 Noel, J.K., Babor, T.F. Does industry self-regulation protect young persons from exposure to alcohol marketing? A review of compliance and complaint studies. Addiction 10.1111/ add.13432, 1–15; 2016.

Abstract available online at http://doi.org/bj34

223.115 Noel, J.K., Babor, T.F., Robaina, K. Industry self-regulation of alcohol marketing: a systematic review of content and exposure research. Addiction 10.1111/add.13410, 1–48; 2016.

Abstract available online at http://doi.org/bj35

223.116 Pettigrew, S., Biagioni, N., Daube, M., Stafford, J., Jones, S.C., Chikritzhs, T. Reverse engineering a ‘responsible drinking’ campaign to assess strategic intent. Addiction 111(6), 1107–1113; 2016.

Abstract available online at http://doi.org/bjpg

223.117 Poikolainen, K. The weakness of stern alcohol control policies. Alcohol and Alcoholism 51(1), 93–97; 2016.

Abstract available online at http://doi.org/bj4q

223.118 Subbaraman, M.S. Substitution and complementarity of alcohol and cannabis: a review of the literature. Substance Use and Misuse 10.3109/10826084.2016.1170145, 1–17; 2016.

Abstract available online at http://doi.org/bjpd

50 Technical Review No. 223 August 2016 223.119 Wigg, S., Stafford, L.D. Health warnings on alcoholic beverages: perceptions of the health risks and intentions towards alcohol consumption. PLoS ONE 11(4 e0153027), 1–12; 2016.

Objectives: Research has demonstrated that packaging which includes pictorial health warnings are more effective in altering smokers’ perceptions and intentions as well as changing smoking behaviours compared to text-only health warnings. However, very few studies have investigated the effectiveness of health warnings on alcoholic beverages. Methods: Participants (N = 60) viewed alcoholic beverages presenting one of three health warnings (No health warning, Text-only, Pictorial) and then responded to questions relating to level of fear arousal and their perceptions toward alcohol use. Results: We found that pictorial health warnings were associated with significantly higher fear arousal, increased perceptions of the health risks of consuming alcohol as well as greater intentions to reduce and quit alcohol consumption compared to the control. Conclusions: These novel findings suggest pictorial health warnings on alcoholic beverages may be an important way of making the public aware of the health risks of alcohol consumption.

Full text available online at http://doi.org/bkfc

Copyright:©2016 Wigg, Stafford.This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Young adults and alcohol

223.120 Callinan, S., Maclean, S. ‘If I wanna get really drunk I would drink vodka’: drink choices associated with acute intoxication for young Australians. Drugs: Education, Prevention & Policy http://dx.doi.org/10.3109/09687637.2016.1139544, 1–8; 2016.

Abstract available online at http://doi.org/bj4d

223.121 Lee, N.K., Cameron, J., Battams, S., Roche, A. What works in school-based alcohol education: a systematic review. Health Education Journal 10.1177/0017896915612227, 1–19; 2015.

Abstract available online at http://doi.org/bj6k

223.122 Ogeil, R.P., Lloyd, B., Lam, T., Lenton, S., Burns, L., Aiken, A., Gilmore, W., Chikritzhs, T., Mattick, R., Allsop, S., Lubman, D.I. Pre-drinking behavior of young heavy drinkers. Substance Use and Misuse 10.3109/10826084.2016.1168443, 1–11; 2016.

Abstract available online at http://doi.org/bjpf

August 2016 Technical Review No. 223 51 L AWRI publications 1819 Moran, M., Petrie, P., Sadras, V. Sensory attributes of Barossa Shiraz 2015 in response to warming and pruning date. Australian & New Zealand Grapegrower & Winemaker 627, 50–51; 2016.

Barossa Shiraz illustrates a wine identity that underpins both the history and the future of the Australian wine industry. Warming trends challenge this identity in the long-term, but some effects of warming, combined with other factors, are already evident. Delayed pruning seeks to: 1. Spread maturity, hence decompressing harvest; and 2. Shift berry development into cooler conditions, hence preserving the balance between sugar and flavour and regional wine styles.

© Reprinted with permission Moran, M., Petrie, P., Sadras, V. Sensory attributes of Barossa Shiraz 2015 in response to warming and pruning date. Australian & New Zealand Grapegrower & Winemaker 627, 50–51; 2016. Copyright 2016 Winetitles Pty Ltd.

1820 Stockley, C. Health and nutrition labelling. Australian & New Zealand Grapegrower & Winemaker 627, 66; 2016.

The AWRI helpdesk regularly receives questions about health and nutrition labelling for wine and wine products. Broadly the questions can be divided into the areas of alcohol, allergens, preservatives and health and nutrition statements, which all fall under the auspices of the Australia and New Zealand Food Standards Code. This article addresses some of the most common questions as outlined below. • How do I express alcohol content? • Which allergens do I need to label for? • Do I need to label for preservatives? • How do I calculate standard drinks? • Am I permitted to make health and nutrition statements? • What are the rules for cleanskins?

1821 Waterhouse, A.L., Lamuela-Raventós, R.M., Quifer-Rada, P., Stockley, C.S. Wine. Handbook of functional beverages and human health 57, 739–755; 2016.

This 12-page book chapter focuses on the nutritional characteristics and human health effects of wine and wine-derived polyphenolic compounds, and puts this information in perspective with current public health policies.

Abstract available online at http://doi.org/bkd9

52 Technical Review No. 223 August 2016 1822 Petrie, P., Sadras, V. Quantifying the advancement and compression of vintage. Australian & New Zealand Grapegrower & Winemaker 628, 40–41; 2016.

Paul Petrie, AWRI and SARDI viticulture scientist, and Victor Sadras, SARDI principal crop ecophysiologist, have shown fruit maturity in Australia advanced between half a day – and as much as three days – across a range of regions from 1993 to 2006. Shifting phenological development is the most conspicuous biological effect of recent warming, with advanced maturity of grapevines being reported for Europe, North America and Australia.

© Reprinted with permission Petrie, P., Sadras, V. Quantifying the advancement and compression of vintage. Australian & New Zealand Grapegrower & Winemaker 628, 40–41; 2016. Copyright 2016 Winetitles Pty Ltd.

1823 Essling, M. Grazing sheep in vineyards. Australian & New Zealand Grapegrower & Winemaker 628, 46–47; 2016.

It is becoming more common to see sheep grazing in Australian vineyards between late autumn and spring. This article addresses the most common questions asked by vineyard owners about this practice. • What are the benefits of grazing sheep in a vineyard? • When is the best time to graze sheep in the vineyard and how many should there be? • What savings can be expected in terms of operating costs and GHG emissions? • Is infrastructure needed? • Do agrochemical residues need to be considered? • Will the sheep cause damage in the vineyard? • Can any other types of animals be used in vineyards?

1824 Wilkes, E., Day, M., Herderich, M., Johnson, D. In vino veritas – investigating technologies to fight wine fraud. Wine and Viticulture Journal 31(2), 36–38; 2016.

Many of the great wines of the world have been subject to claims of substitution or counterfeiting, damaging the reputation of the affected brands and countries of origin. This article describes recent work at the AWRI looking at analytical approaches to determine the origin of wine that could form an important part of global efforts to fight wine fraud. The main points discussed in this article are: • Fraud in the global food industry is estimated to cost between $10–15 billion per year • Wine fraud can involve product substitution or alteration, mislabelling, counterfeiting or sale of stolen goods • High profile cases of fraud have considerable potential to damage the reputation of wine producers • A recent AWRI project investigated the potential for a combination of analytical techniques to predict whether or not a wine was of Australian origin • A combination of strontium isotope ratios and trace metal concentrations gave excellent results

August 2016 Technical Review No. 223 53 in classifying wines as Australian or non-Australian, as well as indications that it could be used to identify the region of origin of Australian wines • Greater sample numbers and additional analytes will be needed to develop these promising results into a robust tool to fight wine fraud

© Reprinted with permission Wilkes, E., Day, M., Herderich, M., Johnson, D. In vino veritas – investigating technologies to fight wine fraud. Wine and Viticulture Journal 31(2), 36–38; 2016. Copyright 2016 Winetitles Pty Ltd.

1825 Boban, M., Stockley, C., Teissedre, P.-L., Restani, P., Fradera, U., Stein-Hammer C., Ruf, J. Drinking pattern of wine and effects on human health: why should we drink moderately and with meals? Food & Function 10.1039/C6FO00218H, 1–6; 2016.

This review considers different aspects of drinking patterns and effects on human health with special attention to wine. We particularly discuss potential underlying mechanisms for epidemiological evidence that beneficial effects of wine are more evident if consumed with food. Practical recommendations are also proposed concerning wine consumption and consumer information in order to minimize the risks of alcohol-related harm and to encourage individual responsibility and a healthy lifestyle. Abstract available online at http://doi.org/bj27

1826 Geffroy, O., Siebert, T., Herderich, M., Mille, B., Serrano, E. On-vine grape drying combined with irrigation allows to produce red wines with enhanced phenolic and rotundone concentrations. Scientia Horticulturae 207, 208–217; 2016.

Rotundone, the compound responsible for peppery aroma in red wines is positively correlated with the absence of water deficit during ripening which can make it problematic to produce red wines combining both superior concentrations in rotundone and phenolic compounds. To reach this double objective, on-vine drying with cutting of the fruit bearing cane or ‘Passerillage Éclaircissage sur Souche’ (PES), a technique that consists in cutting the cane 2–3 weeks prior to harvest on a Guyot-trained vineyard was investigated combined or not with irrigation. We showed that PES had a limited impact on rotundone in wine. As the PES technique leads to an interruption of the sap flow, our results suggest that rotundone is synthesized in the berries and not translocated. A viticultural system combining irrigation and then PES induced significant gains in rotundone, in sugar concentration, in anthocyanins and in Total Phenolic Index in wine, and in skin to juice ratio. Measurements of bunch surface temperature indicate that the enhancement of rotundone production induced by irrigation is likely to be due to a direct rather than to an indirect effect through an increase in leaf area leading to a cooler bunch microclimate.

Abstract available online at http://doi.org/bkd8

© Reprinted with permission Geffroy, O., Siebert, T., Herderich, M., Mille, B., Serrano, E. On-vine grape drying combined with irrigation allows to produce red wines with enhanced phenolic and rotundone concentrations. Scientia Horticulturae 207, 208–217; 2016. Copyright 2016 Elsevier Science.

54 Technical Review No. 223 August 2016 1827 Wilkes, E., Warner, L. Sugar analysis – too many choices? Wine and Viticulture Journal 31(3), 68–72; 2016.

A number of Australian wines have recently been rejected in certain export markets due to disputes over labelling regarding sugar content. With little information available on the variation and performance of the various sugar testing methods used by wineries, the Interwinery Analysis Group surveyed its members especially for Wine & Viticulture Journal readers to find out what methods are commonly in use in Australia and reviewed the results of the last five years of its proficiency testing program to assess their accuracy.

1828 Borneman, A., Chambers, P., Schmidt, S., Forgan, A., Kolouchova, R., Herderich, M., Johnson, D. Wine yeast: where are they from and where are we taking them? Wine and Viticulture Journal 31(3), 47–49; 2016.

Advances in DNA sequencing have allowed analysis of the genomes of large numbers of wine yeast strains for the first time. Results show that wine yeast have low genetic variation compared with the overall genetic diversity of the species Saccharomyces cerevisiae (which also encompasses brewing, baking, sake and palm wine yeasts). This new understanding will be harnessed in future yeast breeding programs. The main points addressed in this article are: • Saccharomyces cerevisiae is a species of yeast used by humans in baking, brewing, and winemaking for thousands of years • AWRI scientists have sequenced the genomes of 212 strains of Saccharomyces yeast, including 106 commercially available wine yeasts and 13 brewing strains • The wine yeast strains were found to have low genetic diversity and high levels of inbreeding • A number of commercially available yeast strains were found to be genetically identical • Yeast breeding programs will now be better informed when choosing strains from outside the wine yeast group to introduce greater diversity and novel winemaking characteristics into new wine yeast strains.

© Reprinted with permission Borneman, A., Chambers, P., Schmidt, S., Forgan, A., Kolouchova, R., Herderich, M., Johnson, D. Wine yeast: where are they from and where are we taking them? Wine and Viticulture Journal 31(3), 47–49; 2016. Copyright 2016 Winetitles Pty Ltd.

August 2016 Technical Review No. 223 55 1829 Godden, P. Documenting 30 years of technological change in the Australian wine industry. Wine and Viticulture Journal 31(3), 11–16; 2016.

To mark the Wine & Viticulture Journal’s 30th anniversary issue, the author reviewed the technologies used to make wine in Australia when the Journal was first published in 1986. The article looks at the articles published during the Journal’s first three years in particular as a reference, and comments on their significance both then and now.

1830 Dry, P. Montepulciano. Wine and Viticulture Journal 31(3), 61; 2016.

Information on the background, viticulture and wine style of Montepulciano.

1831 Longbottom, M. Excitement ahead of the Australian Wine Industry Technical Conference. Wine and Viticulture Journal 31(2), 11; 2016.

Excitement is in the air in the approach to the Australian Wine Industry Technical Conference (AWITC) and Trade Exhibition (AWITE) which will be staged in Adelaide from 23–28 July. The ASVO is one of two members of the AWITC and we are thrilled to announce that ASVO members will again receive discounted registration to this must-attend event. This year the AWITC offering will be strengthened with the joint delivery of business and technical programs made possible by the partnership between AWITC and the Winemakers’ Federation of Australia (WFA) Outlook Conference.

1832 Dry, P. Assyrtiko. Wine and Viticulture Journal 31(2), 55; 2016.

Information on the background, viticulture and winemaking of Assyrtiko.

56 Technical Review No. 223 August 2016 1833 Sternes, P.R., Borneman, A.R. Consensus pan-genome assembly of the specialised wine bacterium Oenococcus oeni. BMC Genomics 17(308), 1–15; 2016.

Background: Oenococcus oeni is a lactic acid bacterium that is specialised for growth in the ecological niche of wine, where it is noted for its ability to perform the secondary, malolactic fermentation that is often required for many types of wine. Expanding the understanding of strain-dependent genetic variations in its small and streamlined genome is important for realising its full potential in industrial fermentation processes. Results: Whole genome comparison was performed on 191 strains of O. oeni; from this rich source of genomic information consensus pan- genome assemblies of the invariant (core) and variable (flexible) regions of this organism were established. Genetic variation in amino acid biosynthesis and sugar transport and utilisation was found to be common between strains. Furthermore, we characterised previously-unreported intra- specific genetic variations in the natural competence of this microbe. Conclusion: By assembling a consensus pan-genome from a large number of strains, this study provides a tool for researchers to readily compare protein-coding genes across strains and infer functional relationships between genes in conserved syntenic regions. This establishes a foundation for further genetic, and thus phenotypic, research of this industrially-important species.

Full text available online at http://doi.org/bkdw

Copyright: © 2016 Sternes and Borneman. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

1834 Johnson, D. See you in July. Australian & New Zealand Grapegrower & Winemaker 629, 20; 2016.

An overview of the 16th Australian wine industry technical conference and trade exhibition to be held in Adelaide in July.

August 2016 Technical Review No. 223 57 1835 Coulter, A.D. KHT deposits and cold stability. Australian & New Zealand Grapegrower & Winemaker 629, 76; 2016.

Potassium bitartrate (KHT) is the crystalline substance that drops out of solution when a wine is cold stabilised. However, if cold stabilisation is unsuccessful, wines can end up with KHT deposits after packaging and these represent around 25–35% of the AWRI helpdesk’s haze/deposit investigations each year. So why does this type of deposit continue to be an issue for the wine industry? The article addresses the following questions: • So what exactly is ‘cold stability’? • Which wine parameters affect ‘cold stability’? • Why does wine pH sometimes change during cold stabilisation? • What does the saturation temperature value for a wine mean? • Which ‘cold stability’ test does the AWRI recommend?

1836 Nordestgaard, S. Five-yearly AWRI technical survey to track changes in practices. Australian & New Zealand Grapegrower & Winemaker 629, 81; 2016.

How common are different winery methods for pressing and clarification in Australia? Which different yeasts are being used by Australian winemakers? How widespread is cane versus spur or machine pruning in Australian vineyards? How common are multi-row sprayers of different sizes and spray recovery units? For these and numerous other aspects of Australian grape and wine production there is limited data available on the prevalence of different practices and how they are changing with time. To address this gap, the AWRI will launch in August what promises to be the largest ever survey of practices in the Australian wine sector.

© Reprinted with permission Nordestgaard, S. Five-yearly AWRI technical survey to track changes in practices. Australian & New Zealand Grapegrower & Winemaker 629, 81; 2016. Copyright 2016 Winetitles Pty Ltd.

58 Technical Review No. 223 August 2016 AWRI events calendar For details see http://www.awri.com.au/industry_support/courses-seminars-workshops/events/

August 2016 16 August — A big glass of wine science - tasting event, The Store, North Adelaide SA 30 August — Sustainability workshop, Limestone Coast SA

October 2016 October (date TBC) — AWRI Grape and Wine Roadshow Seminar, Geelong VIC 31 October – 3 November — 40th Advanced Wine Assessment Course (AWAC 40), The Australian Wine Research Institute (WIC Building), Urrbrae SA

November 2016 7–10 November — 41st Advanced Wine Assessment Course (AWAC 41), The Australian Wine Research Institute (WIC Building), Urrbrae SA 11 November — Wine Show Judging #3 – an insider’s view of panel tastings, The Australian Wine Research Institute (WIC Building), Urrbrae SA

* Details subject to change without notice. Please visit the AWRI website to view the most up to date copy of this calendar at http://www.awri.com.au/industry_support/courses-seminars-workshops/ events/. All information was accurate at time of compilation.

August 2016 Technical Review No. 223 59 Technical Review is published bimonthly by The Australian Wine Research Institute. It is available free of charge to Australian grape and wine sector members paying a levy under the Wine Grapes Levy Act, however, other interested organisations and individuals may subscribe to Technical Review.

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60 Technical Review No. 223 August 2016