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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
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