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The Australian Wine Research Institute

The Australian Wine Research Institute

The Australian Research Institute

Annual Report1999

The Research Institute Council members The Company

Mr D.J. McWilliam, BSc, MSc The Australian Wine Research Institute was incorporated Chairman-Elected a member under Clause 6(e) of the under the South Australian Companies Act on 27 April 1955. Articles of Association It is a company limited by guarantee, it does not have a share capital and it has been permitted, under licence, to omit the Mr R.E. Day, BAgSc, BAppSc word ‘limited’ from its registered name. Elected a member under Clause 6(e) of the Articles of Association The Memorandum of Association of The Australian Wine Research Institute sets out in broad terms the aims of the Mr R.L. Gibson, BAppSc, BAppSc Institute and the Report of the Committee of Review for the Elected a member under Clause 6(e) of the Articles Institute published in March 1977 identified the following of Association specific aims:

Professor P.B. Høj, MSc, PhD 1. To carry out applied research in the field of . Ex officio under Clause 6(d) of the Articles of Association as Director of the Institute 2. To service the extension needs of the of . Mr T.W.B. James, AssDip(WineProd) Elected a member under Clause 6(e) of the Articles 3. To be involved in the teaching of oenology at both of Association undergraduate and postgraduate levels.

Mr G.R. Linton, BAppSc(AppChem), GradDip(SysAnal) 4. To assume responsibility for the co-ordination of Elected a member under Clause 6(e) of the Articles oenological activities, and the collection, collation and of Association dissemination of information on oenological and viticultural research to the benefit of the Australian Professor G.R. Scollary, MSc, PhD, BEd, BAppSc wine industry. (Wine Science), FRACI Charles Sturt University Representative under Clause 6(c) The Institute’s laboratories and offices are located on the of the Articles of Association Waite Campus of The University of at Urrbrae in the Adelaide foothills, on land leased from the University. The Professor R.H. Symons, BAgSc, PhD, FRS, FAA original lease is for a term of 99 years, with a right of renewal The Representative under Clause 6(b) clause for a further 99 years. The Institute formally affiliated of the Articles of Association with The University of Adelaide in 1990. The first buildings were erected and opened in 1957 and alterations and Dr R.R. Walker, BAgSc(Hons) PhD extensions were completed in 1976. The buildings have been CSIRO Representative under Clause 6(a) of the Articles extensively modified and refurbished since that time with of Association major extensions being undertaken in 1994 and 1999.

Mr G.A. Weaver, BAgSc, RDOen The Institute is adjacent to the Faculty of Agricultural and Elected a member under Clause 6(e) of the Articles Natural Resource Sciences of The University of Adelaide, three of Association Divisions of the CSIRO and the South Australian Research and Development Institute. Registered office Waite Road, Urrbrae, SA 5064 ACN 007 558 296

Postal Address: PO Box 197, Glen Osmond, SA 5064 Acknowledgements: Telephone (08) 83 03 66 00 Compiled and edited by Professor Peter Høj and Rae Blair Fax (08) 83 03 66 01 Design by Geoffrey Reed Advertising Photography by Robert Geh Printing by Finsbury Press The Australian Wine Research Institute

Annual report 1999 Contents

2 Chairman’s report

3 Council notes

4 Director’s report

6 Staff

7 Highlights of the year

10 Staff activities

12 Research Teams’ reports

31 Industry Services Teams’ reports

44 Abridged financial report

48 Appendices 1-5

45th Annual Report – 30th June 1999

Presented to the Australian Wine Industry The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Chairman’s report Council notes

which increasingly will be required for our Chairman Meetings Australian Wine and Corporation research effort. Our Council has a strong At the Council Meeting held on 27 October Ordinary General Meeting Australian Wine Foundation desire to foster closer ties between wine 1998, Mr D.J. McWilliam was re-elected The 44th Ordinary (Annual) General Charles Sturt University and research. We have encouraged Chairman of Council. Meeting was held on 27 October 1998. Commonwealth Scientific and Industrial the University to commit to the filling of Council Research Organization (CSIRO) the position of Professor of , Members of the The Council of the Institute met on the Cooperative Research Centre for Viticulture a post formally held by our Director, Executive Committee following dates: 28 July 1998, 27 October Department of , Forestry and by agreeing to part sponsor both the Mr D.J. McWilliam 1998, 23 February 1999 and 4 May 1999. Fisheries Australia Professorial Chair of Oenology and Chair Mr R.L. Gibson Executive members of Council met on and Brandy of Viticulture. Professor P.B. Høj 8 December 1998. Industry Association Mr T.W.B. James State Departments of Agriculture The Analytical Service and Industry Professor R.H. Symons Funding The University of Adelaide Services Teams have again seen increases Mr G.A. Weaver The Council of the Institute acknowledges Winegrape Growers’ Council of in work performed for industry. The the continuing financial support of the Australia, Inc. planned acquisition of a new GC-MS for Deputy Members of Council Grape and Wine Research and Winemakers’ Federation of the Trace Analysis Laboratory will provide Mr L.P. Deans Development Corporation. Australia Incorporated an improved service in this area of Mr B.C. Duncan unprecedented growth and demand, Ms P.A. Dunsford Appreciation particularly for agrochemical residue Mr P.F. Hayes The Institute acknowledges the assistance Douglas McWilliam analyses but also for the recently launched Mr J. Northey and cooperation of the following and analyses. Council is sorry to Dr N.S. Scott organizations throughout the year: It is my pleasure to present, to the dollars and Council is most grateful to the lose the very capable services of Sue Weeks Professor M. Sedgley Industry, the 1998-99 Annual Report for GWRDC for its contributions, which over a who, over the past years, well represented Mr P.J. Wall The Australian Wine Research Institute. three-year period will amount to $375,000. our Analytical Service to industry and has The staff is to be congratulated for another Council is also pleased that the GWRDC presided over the division’s expansion. excellent year of high standard research has agreed to finance the replacement in and service to our industry. Our new 1999/2000 of our ageing TSQ-70 mass Our Director has been accorded the Director, Professor Peter Høj, has acquired spectrometer with a new instrument, a TSQ honour of being invited to be a member of a good grasp of our Institute’s affairs 7000, which will ensure that our research the Prime Minister’s Science, Engineering and Council is pleased with his efforts capability will remain at the leading edge and Innovation Council. One of his first in coordinating the formulation and of wine and grape chemical analysis. tasks will be to present our Australian Wine production of a five-year business and Industry as ‘an Australian success story’ strategy plan for the Institute. Of course, all of this generous financial and to highlight the roles of research and support could not have been made innovation that have contributed to its All of industry would now be aware of without our Industry’s decision to support success. This is a great personal honour for the successful application for a second increased levy payments for both wine Peter and a significant recognition of the Cooperative Research Centre for and grape research which is also bolstered part played by our Institute. Viticulture. This is a wonderful result by the record national crush of the 1999 and I particularly thank our staff who put . It is both pleasing and surprising In conclusion, I wish to thank all much preparation into their part of the to note that in relation to total industry Councillors for their support, all Institute submission and to our Director for the revenue of around 2 billion dollars that staff for their efforts during the past year presentation he made to the selection our Research and Development levies, and to the broader industry for having the committee. Dr Elizabeth Waters, our which only represent around 0.3% of this determination and foresight to ensure that Institute’s Principal Research Biochemist, figure, have allowed us to establish an our grape and wine research remains the has been named as the leader of the international leadership in wine and envy of the rest of the world. CRCV’s Program 1, that being titled grape research. The challenge is whether management to meet grape we can maintain our position, profile quality specifications. and advantage at these existing levels of support? In last year’s report, I highlighted our need for building expansion to house increased Our Institute continues its strong and research staff and our increasing Analytical healthy relationship with The University Service division. I am pleased to say of Adelaide and the Wine Science courses, D.J. McWilliam The Council of the Institute, from left: Professor Geoff Scollary, Tim James, Professor Bob Symons, Dr Rob Walker, that the new building extension has been through teaching and the sharing of the Chairman of Council Geoff Linton, Robin Day, Richard Gibson. designed to be both functional and in University’s Hickinbotham Roseworthy harmony with the existing surroundings. Wine Science Laboratory with its impressive Seated: Doug McWilliam (Chairman), Professor Peter Høj (Director) Final cost will be just in excess of 1 million pilot and medium scale facilities Absent: Geoff Weaver.

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Director’s report

by our Principal Research Biochemist, and is a manifestation of our sophistication in , taken up a position as Dr Elizabeth Waters, and is a strong which is displayed with pride to our more with Temple-Bruer . Sue manifestation of our view that viticultural than one hundred international visitors has decided to seek new challenges in her and oenological research increasingly each year. The seven-month partial professional life, effective from 8 November must be linked. disruption of our activities has been 1999. Angela moved to the to join accepted in a great spirit by all staff her husband and to undertake vintage Closer to home, the year has been very concerned and I take this opportunity to work. We wish them all the best. Finally, much influenced by the expansion and thank them, not only for great assistance we wish to record our best wishes for upgrading of Institute buildings with the during these trying times, but more Peter Hayes who resigned as Executive addition of some 576m2 of floor space to generally for their commitment to deliver Director of the GWRDC to take up a our facilities and refitting of many existing the best outcomes possible for Industry position as National Director of Viticulture at all times. In this context the continuous for Rosemount Estates with effect from efforts of Rae Blair and Ken Pocock in January 1999. Peter’s continued support for coordinating the interactions between our grape and wine research in Australia will builders, Badge Constructions, and the undoubtedly have lasting positive effects. Institute have been exemplary. Sad as it is to see people ‘go’, the diffusion of staff back into Industry is probably one Buildings and infrastructure aside, the most of the most effective means of extension important assets of the Institute is the staff available to us. and their accumulated achievements. I shall not spell these out in detail here, as Upgraded facilities at The Australian Wine they are highlighted elsewhere, however, in Research Institute closing I would like to record the Institute’s thanks to Nick Bruer and Sue Weeks for areas. The $1.1 million addition, which will their more than ten years of service each be chiefly funded through accumulated and within the Industry Services Team and the future income from our business activities Analytical Service, respectively, and to Peter Høj and through a $375,000 contribution from Angela Barton for her 6 1/2 years of service Director GWRDC over three years, will constitute a to the Administration department. Nick most important asset for the wine industry has, after finishing his degree course

Peter Høj

The importance of individual commitment of the Industry and welcome creates a pool of intellectual knowledge and collective achievements not only the enhanced security of our own that is way beyond that found in a single The Australian Wine Industry and many operations, but also the increased ability of organisation (the environment of the Waite of its charismatic personalities have, for other talented Australian scientists to now Campus has been used in this Report as the many years, shown a deep commitment contribute more fully to the R&D effort of backdrop to the staff photographs). Even more to contribute to the industry’s continued our Wine Industry. important than physical co-location is that development through honorary work on of ‘mental’ co-location, irrespective of committees including our own Council. The Institute fully recognises the need for geographical location. Through the award The commitment not only sets an scientists of different skills to collaborate of yet another Cooperative Research example for the younger members of the and to ‘cluster’ abilities in order to make Centre for Viticulture, starting in July 1999, Industry, but also manifests itself in real progress. Clustering can happen in can we achieve just that with research periodic increases in the funding available both a physical and mental sense. The partners including not only Adelaide-based for strategic grape and wine research. Institute is fortunate to be located on the institutions, but, very importantly, large Following considerable efforts from many magnificent Waite Campus in Adelaide, sections of Department of Natural Industry and research personnel, we saw where we are co-located with the Faculty Resources and Environment () and another levy increase for grape and wine of Agricultural and Natural Resource The National Wine and Grape Industry research with effect from the 1999 record Sciences of The University of Adelaide; Centre comprising sections of Charles Sturt vintage. The levy increase will allow a much the unit of CSIRO University as well as NSW Agriculture. needed funds injection into grape and wine Industry; South Australian Research The Institute’s major involvement in the research, nationwide, and help preserve and Development Institute; the CSIRO new CRC for Viticulture is in Program 1 the significant assets in human resources Divisions of Soil and Water, and entitled Vineyard management to meet grape and tradition which have been built up Mathematics and Information Sciences. quality specification. This program, through decades of effort. Staff at the This not only secures access to vastly which comprises active collaboration Institute are grateful for the continued expanded physical resources, but also from institutions in several States, is led

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Staff Highlights of the year

1. The Industry Services Team of the 8. Collaboration with BRL Hardy • Group of ‘ and Peter Bordier Høj, MSc PhD Copenhagen, Shauna Liam Brown, BBiotech(Hons) Analytical Service Institute coordinated and initiated one confirms the enormous potential Molecular Biology’ posters Director Flinders, Postgraduate Student Susan Mary Weeks, GradCertMgmt USA, of its most comprehensive projects for Near Infrared Spectroscopy for presented by the Institute; Anita Oberholster, BSc(Hons) Stellenbosch, Manager-Analytical Service ever - the ‘closure trial’. This trial will rapid measurement of grape quality • Group of posters covering the Research Team members Postgraduate Student John Benjamin Hughes, DipWineMrktg examine the technical performance parameters such as colour and ‘Tannin project’ in collaboration Paul Anthony , BSc(Hons) PhD Catherine Sutherland, BSc(Hons) UAdel., UAdel., Analytical Service Supervisor - of thirteen different wine closures, glycosyl-. with staff from The University of UAdel., Principal Research Microbiologist Postgraduate Student Administration including four cork or cork-based Adelaide; and Mark Aidan Sefton, BSc(Hons) PhD UWA, Nicholas Andrew Yap, BSc(Hons) UAdel., Matthew Grant Holdstock, BSc Flinders, products, eight synthetic closures and 9. A very extensive Roadshow was • Analysis of oak lactone in wine by stable Principal Research Chemist Postgraduate Student Analytical Service Supervisor - Laboratory a screw-cap, for up to ten years. The conducted, when six senior staff spent isotope dilution analysis authored by Elizabeth Joy Waters, BSc PhD UAdel., Gregory Andrew Ruediger, BAppSc SAIT, research will assist to define relevant a period of six days visiting the Swan Alan Pollnitz, Dr Graham Jones (from Principal Research Biochemist Industry Services GradDipOenol, UAdel.,Trace Analysis performance specifications and tests Valley, Margaret River, Albany and The University of Adelaide) and Ian Leigh Francis, BSc(Hons) Monash, PhD Team members* Laboratory Supervisor for different closure types. Pemberton in . Dr Mark Sefton. UAdel., Senior Research Chemist Peter William Godden, BAppSc Kevin Herbert Pardon, AssDip(AppChem) Yoji Hayasaka, DipEng(IndChem) Tokyo I.T., (Wine Sc) UAdel., Winemaker/Manager SAIT, Analyst 2. Expanded sensory evaluation confirms 10. The Analytical Service launched three 15. The Institute’s popular ‘Agrochemicals MPharm Vic. Col. Pharm., CertIntBusMgt Industry Services Andrea Dale Kemp, AssDip(Farm Mgmt), a good correlation between grape sophisticated new quantitative Grid’ was launched in August 1998 Monash, Manager-Mass Spectrometry Facility Alexander Nikolai Sas, BSc(Agric)(Hons) Roseworthy, Casual Analyst glycosyl-glucose content and resultant commercial analyses: as a comprehensive website with Miguel Antonio de Barros Lopes, UWA, Viticulturist Randell Leith Taylor, BSc(Hons) UAdel., wine flavour intensity. Oak flavour analysis, TCA analysis and Ethyl information on international MRLs BSc Oregon, PhD UC (Santa Barbara), Mark Gishen, BE(Chem)(Hons) Casual Analyst carbamate analysis. regularly updated Molecular Biologist MEngSc(Chem) UMelb., Radka Kolouch, AssDip(Food Tech) Czech 3. The practical impermeability of wine (www.waite.adelaide.edu.au/AWRI/). Eveline Jutta Charlotte Bartowsky, Quality Liaison Manager Republic, Casual Laboratory Technician corks in bottles to externally applied 11. The tenth and eleventh Advanced BSc(Hons) PhD UAdel., Nicholas Geoffrey Courtenay Bruer, Amanda Louise Cook, AdvCert (Lab Tech) TCA has been demonstrated. Wine Assessment Courses were held 16. Dr Mark Sefton accepted the Wine Research Microbiologist BE(Chem) UAdel., BAppSc (Wine Sc) CSU, Mackay, Casual Laboratory Technician in September and December, with Industry Innovation and Achievement Zhong Kui Peng, BSc MSc Zhejiang, PhD Oenologist (until 18 December, 1998) Matthew James Cream, Casual 4. Demonstration of the ease and rapidity another sixty experienced wine Award for 1998 for his work involving UAdel., Research Chemist Adrian Dermott Coulter, BSc Flinders, Laboratory Technician with which stored wine corks can industry personnel further developing ‘cork taint’. George Kyriakos Skouroumounis, Oenologist Jeremy Crispin Hack, Casual absorb airborne TCA. and assessing their sensory BSc(Hons) Flinders, PhD UAdel., Peter Valente, BSc(Hons) Flinders, Chemist Laboratory Technician evaluation skills. 17. The Director, Peter Høj, accepted the Postdoctoral Fellow Peter John , BSc UAdel., Casual Adam Richard Loveys, Casual 5. Laboratory experiments and an industry invitation to be a member of the Prime Kenneth Frank Pocock, BAppSc UAdel., Analyst (until 30 April, 1999) Laboratory Technician trial have shown that ascorbic acid 12. An application for a new Cooperative Minister’s Science, Engineering and FAIFST, Senior Chemist Raelene Joan Blair, CertAppMgt(Marketing) Adam John Fisher, Casual addition to at bottling can Research Centre for Viticulture in Innovation Council. Alan Percy Pollnitz, BSc(Hons) UAdel., AIM, Communication and Publicity Laboratory Assistant accelerate browning during medium which the Institute is a partner was Senior Chemist Manager/Personal Assistant to the Director to long term bottle storage, and can successful. 18. Institute staff hosted 164 international Daniel Sejer, BSc MSc, Copenhagen, Visiting Creina Standish Stockley, BSc(Hons) UAdel., Administration diminish the anti-browning effects of visitors during the year from countries Research Chemist MSc Flinders, MBA USA, Health and Janet Currie Currie, BA Glasgow, MAICD, sulphur dioxide. 13. The Institute and ASVO, through its such as Argentina, Chile, China, France, Peter James Costello, BSc (Hons) MSc UNSW, Regulatory Information Manager Company Secretary partnership in AWITC, staged the Germany, Italy, Japan, Portugal, South PhD UAdel., Microbiologist Catherine Grace Daniel, BA ANU, Angela Dianne Barton, AssDip(Acc) 6. Trials show that ‘stuck’ red ferments Tenth Australian Wine Industry Africa, United Kingdom and United Holger Gockowiak, BSc(Hons) UAdel., GradDip(Lib) RMIT, Librarian Panorama, ANIA, Accountant (until 22 can be restarted in the presence Technical Conference in Sydney during States of America. Microbiologist Ingrid Betty-Maud Oats, CertLibInfStud January, 1999) of relatively high August 1998. Jeffrey Mark Eglinton, BSc(Hons) UAdel., Adel. Tafe, Library Assistant Sita Soetratma, BBus(Mgmt) USA, concentrations up to 2 g/l. 19. Construction of the Institute’s new Microbiologist/Computer Systems Officer *Several members of the Industry Services Team Accountant 14. At the Tenth Australian Wine Industry eastern pavilion, measuring ca 576 m2, Josephine Louise Newton, BSc PhD UAdel., lead or take part in a number of research projects. Carolyn Debra Grant, AssDip(Acc) Panorama 7. Institute staff co-authored 30 Technical Conference, the GWRDC commenced at the end of February Casual Research Chemist Tafe, Secretary to the Director publications; gave 52 seminars/talks sponsored awards for the ‘best’ 1999. It is anticipated that works will Stella Kassara, BSc(Hons) UAdel., Chemist Narelle Elizabeth D’Costa, Accounts Clerk (plus the Roadshow seminars); posters. Institute staff co-authored conclude September 1999. Dimitra Capone, AssDip(Chem) USA, Emma-Kate White, Receptionist presented 49 posters; conducted three of the five posters selected from Laboratory Technician Maria Concettina Mills, Casual Clerk 10 workshops; gave 29 lectures and over 130 posters for awards: Maria Jolanta Kwiatkowski, MSc Gliwice, Jodi Slade, Cleaner supervised 17 students during the year. Laboratory Technician Robyn Maurmo, Casual Receptionist (until Wieslawa Cynkar, BSc PhD Wroclaw, June 1999) Technical Officer Anthony John Heinrich, BBiotech(Hons) Flinders, Technical Officer Gayle Ann Baldock, BSc(Hons) Guelph, Technical Officer/Casual Analyst Scott James McWilliam, BSc ANU, Casual Technical Officer (from 15 February 1999 until 2 July 1999) Jenny Bellon, Part-time Laboratory Assistant

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The Tenth Australian Wine Industry Technical Conference

The Tenth Australian Wine Industry Session 2 – Australian wine – Session 6 – Leading edge Technical Conference was conducted securing its future molecular biology by staff of The Australian Wine Research Greg Rice Professor Peter Høj Institute and members of the Australian 22 litres per head-how? Overview of gene technology Society for Viticulture and Oenology Robin Day Professor Isak Pretorius, South Africa and held at the Sydney Convention and Challenges in the Application of gene technology in winemaking Exhibition Centre between 2-5 August global market Dr Simon Robinson 1998. The Conference Planning Committee Bill Moularadellis Application of gene technology in viticulture was Chaired by Professor Peter Høj and - changing the Riverland image Molecular diagnostics: the Conference was managed by Rae Blair. Robert Nicholson, USA Dr John Skerritt Several Institute staff participated on Australia, the brand Residue detection the Conference Planning Committee and Dr Eileen Scott assisted in the general running of the Colloquium: The next thirty years – Molecular approaches in the study of grapevine event. Eight Institute staff were invited to are we ready? pathogens and pests give a formal presentation, 12 presented Moderator: Jeffrey Wilkinson at poster break-out sessions and, of the Keynote speaker: Phil Ruthven Colloquium: Will consumers accept over 130 posters presented, 47 posters gene technology? Will industry were authored or co-authored by staff of Session 3 – Resources adopt it? the Institute. Over 1200 Australian wine Chris Dundon Moderator: Dr John Keniry From left: Maria Mills, Emma White and Narelle D’Costa industry personnel and nearly 200 2025-have we got Professor Nancy Millis international visitors attended the what it takes? Pathways from laboratory to commercialisation Conference. The Conference generated Nick Bulleid - current and proposed regulatory frameworks Session 8 – Advances in Viticulture Supplementing the formal program were The large static poster display and the a surplus and allowed a subsidy of $15,000 Sites for styles Assoc Professor Loane Skene Peter Clingeleffer 12 poster break out sessions with an poster breakout sessions were coordinated to support the production of the Australian Dr Andrew Walker, USA Consumer concerns, what are they and are they Holistic system approach for sustainable average attendance of more than 250 by Alex Sas and proved very popular. Journal of Grape and Wine Research. Rapid production of planting material being addressed ? vineyard management for grape and delegates at each session. These sessions Wayne Meyer Carole Renouf wine quality provided an opportunity for selected A large trade exhibition was held along The program, held over four days, Divining for water Genetically modified foods - can we move from Dr Giovanni Martelli, Italy poster authors (grouped into themes) side the Conference which featured comprised of eight two-hour sessions Alf Cass consumer reaction to consumer acceptance? The impact of propagation on vine health - to expand on their posters via slide 105 exhibitors, both from Australia and and three colloquia. This program was Assessment of vineyard soils Dr John Smeaton a European perspective projection. The themes of the breakout overseas. The program of the Conference presented by 47 Australian and 9 Experiences in development and Dr Peter Dry sessions were: was structured in such a way as to enable international speakers, and 23 Chairs/ Session 4 – Impacts commercialisation of gene technology products: Vine manipulation to meet fruit specification 1. Soil management time for delegates to view the latest Moderators. A brief outline of the program Bob Newman an Australian perspective Dr Bob Emmett 2. Irrigation management products and services available to the is shown below: Environmental controls and options Geoff Brown, Sainsbury’s, UK Techniques for minimizing disease incidence 3. Management of waste Australian wine industry. for management Experiences in commercialisation and residue levels 4. Wine business management Dr John Stocker, Opening remarks Environmental management: of gene technology products in the Peter Scholefield 5. New vineyard technologies The proceedings of the Conference are Session 1 – Strategy 202 – David Bruer food industry Vineyard technology - what can we learn from 6. Grape and wine flavour and colour nearing completion and will be despatched how do we do it? Case study – vineyard other industries? 7. phenolics to delegates in printed and CD format in Paul van der Lee Sam Glaetzer Session 7—Advances in Oenology 8. Microbiological spoilage October 1999. The critical elements Case study – winery Dr Bruno Blondin, France Colloquium: Filling and 9. Vine improvement Nigel Sneyd, France, Bob Baxter Biological control of wine acidity by genetically closure technology 10. Disease and pest control techniques Developing Australia‘s influence Case study – packaging engineered Moderator: Paul Tyson 11. Fruit manipulation for wine quality James Lovell Dr Ross Nicol Dr Paul Henschke Dr John Field 12. Fermentation Quantifying our competitiveness Environmental management- The use of non- yeast Fill volume - compliance to domestic and Professor Peter Høj the trends in winemaking international regulations Australia‘s Research and Development effort Professor Graham Fleet Dr Mark Sefton David Wollan Session 5 – Specifications Alternative fermentation technology Cork taint Human resource development Zelma Long, USA Dr Reiner Wittkowski, Germany Richard Gibson Peter Wall Defining specifications, a team approach Analytical advances to detect a wine’s history Performance of synthetic stoppers Regulations Dr Leigh Francis Clark Smith, USA Geoff Linton Assessment quality with the G-G assay Application of reverse osmosis Bottling and corking - critical success factors Dr Graham Jones in winemaking Martin Caloghiris Colour, phenolics and tannins in wine Random postbottling oxidation - causes Russell Johnstone and prevention Vineyard variability- is it important? Alex Sas Meeting a salt specification Peter Godden Measuring desirable oakwood components in wine 8 9 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Staff activities In addition to undertaking research Stockley is a member of the Australian Wine Visitors to the Institute • M. Larent Dulau, Lallemand France • Professor Mary Ann Smith, Department PARONETTO, Lallemand Succ. Italiana, projects described in this report, the and Brandy Corporation’s International (18 January 1999) of Natural Resources and Environment Verona VR; Marzio POL, Consulente International Institute performs a large number of Trade and Technical Advisory Committee • Dr Tim Unwin, Royal Holloway Sciences, University of Illinois, Illinois, vitivinicolo, TV; Adriana • Jane Kay, Marks and Spencer, United external activities in support of the and the Legislative Review Committee, and University, London (19 January 1999) USA (21 April 1999) PROSPERO, Verona VR; Kingdom (10 June 1998) Australian Wine Industry. a member of the Technical Committee of • Ted Coleman, Winemaker, E&J Gallo • Goffredo AGOSTINI, Direttore Cantina Diletta RECCHI, S. Maria in Negrar VR; • Michel Bourqui, Office International de the Winemakers’ Federation of Australia. Winery, Sonoma, USA (1 March 1999) Tollo, Tollo CH; Giuseppe ANGILERI, Sandra SESLER, Verona VR; Andrea Information on seminars, talks and poster la Vigne et du Vin (12 June 1998) Alex Sas was the Poster Coordinator for the • Ambassador of Austria, His Excellency Amministratore Cantina Europa, Marsala STOCCO, Az. Agricola Stocco, Bicinicco papers given to outside organizations, • Dr Terry Lee, E&J Gallo Winery, USA Tenth Australian Wine Industry Technical Dr Otmar Koler and Vice-Consul, TP; Albano ARDESSI, Consultente UD; Gianni TRIOLI, Segretario SIVE, academic lectures delivered, graduate (22 July 1998) Conference and is co-editor of its Consulate of Austria, Mr Manfred Schmid vitivinicolo, Acquaviva SI; Marilisa BAIT, Ponte dell’Olio PC; Luciana UNGARO, students supervised, and the papers • Dr Michikatsu Sato, Mercian Proceedings (2-5 August 1998, Sydney). (10 March 1999) Centro Riferimento Enologico, Tezze TV; Armando VESCO, Intec srl, S. published is tabulated in Appendices 1-5. Corporation, Japan (27 July 1998) • Gérard CESAR, President Chamber of Campoformido UD; Alfonso BALDETTI, Bonifacio VR, Italy (27 April 1999) Activities in addition to those in Elizabeth Waters is Leader of Program 1 • Frédéric Espugne-Darses, Sitevinitech, Agriculture of Aquitane Region and Consulente Enologica, Cortona AR; the Appendices are described below. of the Cooperative Research Centre for France (29 July 1998) Senator of Gironde region; Joel and Lauro BARBARESI, Consulente Australian Viticulture II. Mark Sefton serves on • Laurent Dulau and Gordon Specht, Peter Høj is a member of the Prime Jacqueline BONNEAU, President of Enologica, Grottaferrata RM; Mario • Peter Clingeleffer, CSIRO Division the Editorial Review Board of the Lallemand, France and USA Minister’s Science, Engineering and Regional Federations of Farmers Unions; BARBIERI, Direttore Cantina Soc. di of Plant Industry, Merbein, Vic International Journal of Vine and Wine Sciences. (7 August 1998) Innovation Council and serves on the Christophe and Marie-Claude Tezze, Tezze TV; Attilio BELLACHIOMA, (28 August 1998) Leigh Francis served as the Program • Clark Smith, Vinovation, Inc, USA following Committees and Boards: TERRIGEOL, Vice President of Chamber Lallemand Succ. Italiana, Verona VR; • Group of students from Interlink, Manager of Program 5 of the Cooperative (7 August 1998) International Trade and Technical Advisory of Agriculture Gironde and President of Giuseppe BERTO, Evoluzione ambiente, Adelaide TAFE (August 1998) Research Centre for • The Hon Prof Mme Jiang Zehui, Committee and Wine Practices Committee Environment Commission Chamber of Preganziol TV; Pierfranceso BOLLA, • Peter Halsey, Department of Primary Viticulture I and has acted as Research President, Chinese Academy of Forestry of the Australian Wine and Brandy Agriculture Gironde, Bernard and Presidente F.Ili Bolla, Verona VR; Industries and Energy, Forests Division program Champion for the Viticulture and Vice Chairwoman, Population, Corporation; the Technical Committee of Genevieve ARTIGUE, Vice Secretary of Francesca BORNIA, Intec srl., (16 September 1998) 2000 Group involved in preparing the bid Resources and Environment Committee the Winemakers’ Federation of Australia; Council of Chamber of Agriculture S. Bonifacio VR; Laura BOSCAINI, • Group of 45 students from Annesley for the Cooperative Research Centre for of CPPCC; Mr Liu Xiaozhang, the Wine Committee of the Royal Gironde; Jean-Louis and Elisabeth Cantina Masi, S. Mario in Vegrar VR; College (16 October 1998) Viticulture II. He is also Chair of the Royal Department of Science and Technology, Agricultural and Horticultural Society TROCARD, Secretary of Council of Serio BOSCAINI, Presidente Cantina • Grant Wilckens and Chris Atkins, Australian Chemical Institute (SA Branch), State Forestry Administration; Mr Dong of ; and the Waite Campus Chamber of Agriculture, Gironde; Masi, S. Maria in Negrar VR; Giovanni, Beston Pacific Corporation Ltd Medicinal and Agricultural Chemistry Qichang, General Office, State Forestry Management Committee. He is also Jean-Michel and Josette LANDUREAUI, CHIARLE, Cantina Soc. Nizza Monf., (5 November 1998) Group. Ken Pocock serves on the Waite Administration; Mr Zhang Shougaong, the Institute’s representative on the President of National Federation and Nizza Monferrato AT; Gaetano CIOLFI, • Ian McKay, Vinocor (18 November 1998) Campus Occupational Health and Safety Chinese Academy of Forestry; Mr Cai Faculty’s Board; the Advisory Committee President Aquitane; Pierre and Claudine Instituto Sperimentale Enologia, • Martin Smee, Martin Smee and Coordinating Committee. Denggu, Chinese Academy of Forestry; and Management Committee of the GUIGNARD, President of Central and Velletri RM; Vania CIPRIANI, Firenze FI; Associates Pty Ltd (19 November 1998) Ms Hu Zhangcui, General Office, State Department of Horticulture, Viticulture Paul Henschke served on the following Regional Agricultural Mutual Bank; Renato DE NONI, Consulente • Dr Douglas Mackenzie, Australian Forestry Administration; Ms Wang and Oenology, The University of Adelaide. committees: Planning Committee and Joel and Maryse MEYNARD, President vitivinicolo, Cappella Maggiore TV; Geological Survey Organisation Meiyan, Chinese Academy of Forestry; He serves on the editorial board of the Program Sub-committee for the Tenth of Commission for Tourism and Agri Manlio ERBA; Consulente vitivinicolo, (23 December 1998) Mr Yang Minsheng, Eucalyptus Journal International des Sciences de Australian Wine Industry Technical Tourism Gironde; Pierre BERNEDE, Grottaferrata RM; G. Antonio FARRIS, • Dr John Stocker and David Hall, Grape Research Centre, Chinese Academy of la Vigne et du Vin; Committee of Conference (August 1998); and Convenor President of the Associations for Rural Universita di Sassari, Alghero SS; and Wine Research and Development Forestry; Mr Wu Bin and Mr Wu Zhimin Management, Viticultural Publishing, of Wine and Biotechnology Development Gironde; Alain LIADOUZE, Enzo FORACE, Consulente vitivinicolo, Corporation (8 February 1999) Department of International publisher of the Australian Journal of Grape IUMS Congress of Symposium Director of the Chamber of Agriculture, Mazara del Vallo TP; Alfonso • Peter Barnes, Chair of the protoboard of Cooperation, State Forestry and Wine Research. He is also the Chair of the (16-20 August 1999); and Convenor of Gironde - visit arranged by the Chambre GARBEROGLIO, Consulente vitivinicolo, the bid for a new Cooperative Research Administration; China Conference Planning Committee of Microbiology Subgroup of The Interwinery d’Agriculture de Bordeaux, France Firenze FI; Giuseppe LIPARI, Centro Centre (16 February 1999) (16 September 1998) the Eleventh Australian Wine Industry Analysis Group. Paul Henschke served as (19 March 1999) Riferimento Enologico, Campoformido • Greg Underwood, Manager Strategic • Al Oliveira, G.O. Farming Co; Technical Conference (7-10 October 2001, Program Leader of Program 6 in the • Dr Paul Levine, Hopkins Marine UD; Gianluigi MADAU, Universita di Planning, Cairns City Council; Professor Donna Oliveira, Amaral Vineyard; Adelaide) - he served the same role for Cooperative Research Centre for Viticulture Station, Stanford University, CA USA Sassari, Sassari SS; Adolfo MAZZOCCO, T. Norman Palmer, Pro-Vice-Chancellor Ron Rankin, J. Lohr Winery and the Tenth Conference (2-5 August 1998, I. He serves on the Editorial Review Board (22 March 1999) Verona VR; Pietro MONTALTO, Direttore Research and International, James Cook ; Alan LeBlanc-Kinne, Sydney). He is co-editor of the Proceedings of the following journals: Australian Journal • Carlos CAGGIATI, Sven NOREIKAT, Cantina Europa, Marsala TP; Gavino University of North ; John LeBlanc-Kinne Winery Consulting of the Tenth Conference, and is a member of Grape and Wine Research; American Journal Javier CASTILLO, Sandra ANDRAOS, NINNIRI, Direttore Sella and Mosca, Dean, Chief Executive Officer, Cairns Services Inc; Gordon Murchie, Vinifera of the Australian Organising Committee of of Enology and Viticulture; and Australia and Federico PERINETTI, Alberto COTI, Alghero SS; Elio NOVELLO, Region Economic Development Wine Growers Association; Anita the 26th World Congress and 81st General Industry Journal. Paul Daniel POZZOLI, Dibora DARVICH, Direttore F. Ili Bolla, Corporation (20 April 1999) Murchie, Vinifera Wine Growers Assembly of the Office International de Henschke acted as dissertations examiner Nancy GRANCARA, Antonio RIZZATO, S. Pietro in Cariano VR; Lanfranco • Richard Wood, Bannyan Wood, Association; Wilbert Rojewski, Alasco la Vigne et du Vin (OIV) (11-18 October for the University of . Manual ROMERO, Instituto Nacional de consultants to the National Wine Centre Rubber and Plastics Corporation, USA 2001, Adelaide). Tecnologma Agropecuaria, Argentina (21 April 1999) Peter Godden is a member of the (26 October 1998) (19 April 1999) Janet Currie is the Public Officer of the Conference Planning Committee of the • Dr Carl Shively, Professor of Australian Wine Industry Technical Tenth and Eleventh Australian Wine Microbiology and Fermentation Conference Inc. Rae Blair is a member of Industry Technical Conferences and the Chemistry, Department of Biology, the Conference Planning Committee and Cool Climate Symposium (Melbourne Alfred University, Alfred, New York, is the Treasurer and Conference Manager 1999). Sue Weeks is the Chairperson and USA (10 November 1998) of the Eleventh Australian Wine Industry Public Officer for the Interwinery Analysis • Mr Henrique Martins da Silva, President, Technical Conference (she served the same Group Inc. Portugese Cork Supply, Dr Marta Sá role for the Tenth Conference - 2-5 August Pinto, Vinocor, Portugal 1998, Sydney). She is co-editor of the (18 November 1998) Proceedings of the Tenth Conference and is • Mr Ajay Sooklal, Director, Gambling, also a member of the Australian Organising Lotteries and Liquor Regulating Office, Committee of the 26th World Congress and Department of Trade and Industry, 81st General Assembly of the OIV. Creina South Africa (19 November 1998)

10 11 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Research Teams’ reports

The Institute has been working The outcome of this investigation will be calibration is sufficient for applications collaboratively with Dr Bob Dambergs that companies involved in distillation will where an accuracy to less than ± 0.1 ° (BRL Hardy) and Russell Johnstone achieve substantial analysis cost and time level is not critical. (Orlando Wyndham) in this project. savings due to the rapidity and simplicity Extensive use has been made of an NIR of the NIRS approach. There will also The suitability for NIRS as a method for spectrophotometer that was purchased by be an improvement in the control and industry uptake will be dependent on BRL Hardy. In the short period since the optimisation of continuous stills, due careful consideration of the level of research has commenced, rapid progress to more immediate availability of accuracy required. Considering the speed has been made. Thousands of samples compositional data on still fractions. of analysis, it is likely that a slightly of several different types have been reduced degree of accuracy is more than scanned using NIR instruments, analysed > NIRS is appropriate for quantification of compensated for by the ability to measure by conventional lab methods, and in spirits many more samples in a given period, so chemometric data analysis performed. that, for example, during routine grape Development of calibration for maturity testing an improved assessment Development of calibration for measurement of total soluble of the whole vineyard can be made. measurement of methanol in spirits solids, colour and pH in An NIR calibration for the determination and grape extracts Colour analyses of the concentration of methanol in spirits The NIRS spectra of approximately four The conventional method for colour has been developed. This was achieved thousand homogenised berry samples have analysis of grape berries requires From left: Leigh Francis and Mark Gishen by applying the technique to a large set been obtained. The samples were from the several steps: of distillate (SVR) samples obtained from varieties Semillon, , Cabernet 1. homogenisation of the berry sample; Analysis of quality parameters NIRS has been used for several years in a , at present, are able to simply and two commercial continuous stills. However, Sauvignon and Shiraz, sourced from a range followed by in grapes and wine using Near number of wine industry laboratories for accurately measure total soluble solids in when spirit samples from another of vineyard sites. 2. subsampling, addition of solvent, Infrared Spectroscopy (NIRS) the measurement of in wines. It is grapes using refractometry, and pH using commercial still were included in the and a one hour extraction period; Staff: Mark Gishen, Leigh Francis, Peter Høj, widely used in other agricultural industries, an electrode. However, if colour analysis calibration set, the methanol concentration Soluble solids 3. centrifugation; Alex Sas, Peter Godden and Wies Cynkar. notably for grains, where it is used as a by NIRS is found to be practical, then the was less well predicted by the statistical NIRS calibrations for °Brix have been 4. adjustment of the extract to low pH with Bob Dambergs and Bruce Kambouris, BRL means of rapidly evaluating the quality of simultaneous measurement of °Brix and pH model. Further work will involve extended developed (Figure 1), which suggest acid; and Hardy. Russell Johnstone and David Sloane, wheat lots as they are delivered to storage would be very valuable, and each of these chemometric investigation, and analysis of strongly that total soluble solids can be 5. a three hour waiting period before a Orlando Wyndham. and handling facilities. parameters are being investigated in this a wider range of samples, to determine predicted accurately by an NIRS method, spectrophotometric reading at 520 nm project. As an extension of existing whether a calibration model can be made although at present not to the same is taken. A new project (GWRDC-funded project The most likely immediate application for methods for analysing in wines, to be universal, independent of the still standard as the reference refractometer AWR 98/2) has been started over the NIRS for uptake by the wine industry would part of this project has involved developing type or source of distillation material, or method. While optimising sample NIRS scanning has been applied to samples 1998/99 period investigating the potential be colour analysis, which is being targeted NIRS calibrations for quantifying methanol whether particular matrix effects need to presentation could improve the following step 1, homogenisation, and thus of Near Infrared Spectroscopy (NIRS) for as the highest priority in this project. It is in spirits for improved ability to control be accounted for in the model. calibration in future, it may be that this has the great advantage of giving virtually use as an analytical tool in the wine evident from extensive practical experience still performance, as an alternative to immediate results, with little analyst labour industry, in particular for application to by wineries, as well as from research gas chromatography analysis. Further input. For Shiraz and berry samples. It is considered by many studies (for example, see Institute parameters will be investigated as the samples scanned in this project, mostly in the wine industry that to continue the publications numbers 127, 151, 233, 283, project is continued. from the SA Riverland region, it was found quality improvement of Australian wine 285, 333), that grape colour is a practically that a good calibration could be developed products, there is a requirement for simple, useful indicator of wine quality for some This project links closely with other Figure 1. Relationship with the colour spectrophotometric data rapid and cheap techniques to objectively specific wine styles. There is growing research activities of the Institute: between Brix values (see Figure 2 for an example of a calibration measure parameters that reflect the interest by Australian wineries in evaluating grape flavour, colour and tannin, and obtained by NIRS and by obtained for a set of Cabernet Sauvignon quality of grapes and wine. Most existing grape lots by using colour as an objective fermentation performance, and is integral refractometer for a set samples). Calibrations such as this show analytical methods are both time specification parameter. If the colour in Program 1 (Vineyard management to meet of Cabernet Sauvignon that this application is virtually certain

consuming and costly, relying on well- measurement could be done by NIRS, with grape quality specifications) of the new berry homogenates Degrees Brix by NIRS to be able to be progressed to enable a equipped central laboratories. NIRS is a its inherent advantages, the implications Cooperative Research Centre. (r2=0.99) robust, accurate NIRS calibration to be correlative technique that has the several for vineyard management, grape lot produced. Samples sourced from different advantages of: identification and segregation would be One of the intended consequences of regions have been obtained and scanned, • short analysis time; dramatic, with the likelihood of a tangible this research will be to facilitate the and preliminary indications are that a • little or no sample preparation; improvement in the quality of Australian development of simpler NIRS instruments universal calibration can be developed, • ability to measure several parameters dry red wine styles. It is possible that the that may be portable and significantly independent of variety or region. simultaneously; and G-G analysis method could be similarly cheaper than the research grade A similarly successful calibration has • potential in-field or on-site use (i.e. in useful, and considering the relatively slow instrument used to develop calibrations been obtained for pH (r2=0.939). vineyard, on mechanical harvesters, and expensive procedure that must be initially. The outcomes of this research or at the winery weighbridge). followed for this assay, if an NIRS calibration project are almost certain to greatly for G-G analysis can be achieved, then improve a winery’s capacity to assess there could be further potential benefit to grapes and wines for parameters relevant the wine industry. to wine style and end use. Degrees Brix by refractometer 12 13 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Research Teams’ reports

For future work with the colour, pH and will be required to be scanned and analysed This change of focus has necessitated the we obtain but also to understand the 2. Characterisation of cryotolerant > At 10°C Sacch. cerevisiae and Sacch. total soluble solids applications, it is for G-G before we could be confident of the development of collaborations with the chemical basis for such changes. These strains. bayanus2 consumed 250 g/L sugar whereas intended to investigate optimal sample success of this application. Further work is Institute’s chemists and sensory scientists aspects will, in the long term, not only This work has been undertaken by Sacch. bayanus1 consumed 225-240 g/L preparation methods, and also to confirm required to confirm that the wavelengths so as to achieve strong interactive links allow us to purpose design wines through Jeffrey Eglinton and Michael Fogarty, that there is minimal between-region or that are used for the calibration correspond between research in wine microbiology, the choice of individual combinations of Honours student, Department of > The Sacch. bayanus strains fermented slower between-season variation in the calibration to spectral characteristics of known grape , sensory quality and microbial strains, but also to modulate the Horticulture, Viticulture and Oenology, than the Sacch. cerevisiae strains. produced. The aim is to produce a robust, glycosides. Overall this preliminary work viticultural practices. metabolic generation of individual classes The University of Adelaide with accurate calibration with the simplest has been promising. of compounds by these strains. assistance and supervision by Professor Chemical composition of wines possible sample preparation. Assessment of Wine is the result of the microbial Peter Høj and Dr Paul Henschke. (first trial) simplified, cheaper instruments will also be Once a reliable calibration has been fermentation of the sugars of grape Two areas of work have formed the main The initial results obtained by the > Wines made using Sacch. bayanus1 carried out on samples in parallel with developed for G-G, the ability of the wine /must and the parallel metabolic focus of this subproject over the past investigators during the 1998 vintage and Sacch. bayanus2 at 18°C were more sophisticated instruments. industry to accumulate G-G data on fruit transformation/generation of aroma and 12 months: have been further expanded during the characterised by less acetic acid (50%), more of both red and white varieties will be flavour compounds. Although evident and 1999 vintage with technical assistance (78%), more (108%) and > Colour, total soluble solids and pH can be dramatically enhanced. An NIRS calibration generally recognised, the microbial control from Scott McWilliam. less malic acid (13%) than equivalent wines measured with sufficient accuracy by NIRS will allow a low cost analysis to be done of this process is not fully understood. A made with Sacch. cerevisiae (AWRI 838). for some practical applications to allow wine companies to assess the full understanding will be the aim of our relevance and practical importance of the studies in the future. Development of calibration for G-G analysis to their production. measurement of G-G (glycosyl-glucose) Over the past three years, we have in grapes and grape extracts > NIRS appears promising for the quantification of performed pilot-studies to evaluate the The multivariate calibrations obtained to G-G in grapes merits of a microbiological approach to date, from NIRS scans of approximately creating flavour complexity in a controlled 1000 samples correlating with the G-G Yeast flavour and fashion. Significant progress has been analytical data, were encouraging (see fermentation activity made as outlined in our past annual Figure 3 for an example of a calibration Staff: Paul Henschke, Eveline Bartowsky, Holger report for the use of non-Saccharomyces developed for a set of Semillon samples), Gockowiak, Jeffrey Eglinton, Scott McWilliam ( stellata) strains (Soden et al. although with a relatively large standard and Michael Fogarty 1999, submitted for publication) and error of prediction. It is noteworthy as outlined below for cryotolerant that the important wavelengths for the A recent review of the Yeast Program, (Saccharomyces bayanus)strains in calibration were similar for both white and detailed in the 1999 GWRDC submission fermentation studies. In these projects, red varieties, which suggests that the from the Institute, has recommended a we have expanded the interaction with the calibration is realistic and not dependent shift in the focus from studies directed at chemists (Dr Mark Sefton) and sensorial on an artefactual measurement. It is reducing well-known fermentation faults to experts (Dr Leigh Francis) to not only recognised that larger number of samples enhancing wine flavour and product value. observe the differences in wine attributes

From left: Carolyn Grant and Paul Henschke

1. Evaluation of the winemaking and Laboratory fermentation studies > The concentration of citric, tartaric and lactic Colour by NIRS (

G-G by NIRS ( sensory characteristics of selected The growth, fermentation, metabolism acids was similar in wines made with each yeast. non-Saccharomyces indigenous and wine sensory properties of two wine yeasts. This subproject previously cryotolerant Sacch. bayanus isolates is > Wines made using Sacch. bayanus1 and

formed the basis of a PhD research being compared with a reference Sacch. Sacch. bayanus2 contained more SO2 than m m mol/g fw) program undertaken at the Institute by cerevisiae commercial wine yeast (AWRI 838, wines made with Sacch. cerevisae. mol/g fw) Alison Soden. During the 1999 vintage, clonal isolate of EC1118) in Chardonnay several experienced winemakers trialed grape at 10 and 18°C under simulated The results of trial 2, to date, have in two Candida stellata yeasts selected from winemaking conditions. general confirmed those of trial 1. Wines Alison Soden’s PhD studies to evaluate made with Sacch. bayanus contained no the practical winemaking potential of > Production of high quality wines on a residual sugar, less malic and acetic acid unconventional yeasts. An emphasis has laboratory scale was achieved with the than those made with AWRI 838, and twice been placed on the novel sensory Sacch. bayanus strains as much succinic acid and glycerol than attributes of these yeasts and assessing control wines. The concentration of their role for complexing wine flavour. Fermentation properties (first trial) ethanol tartaric acid, citric acid and lactic Colour by standard laboratory method (m mol/g fw) G-G by standard laboratory method (m mol/g fw) The outcomes of these industry trials will > At 18°C all three yeast consumed acid, and the pH, were practically identical Figure 2. Relationship between colour values (determined as malvidin Figure 3. Relationship between glycosyl-glucose values obtained be collated and communicated. 250 g/L sugar in all wines. 3-glucoside and expressed as equivalents of glucose) obtained by NIRS by NIRS and by the standard method for a set of Semillon berry and by the standard laboratory spectrophotometer method for a set of homogenates (r2=0.805). Ten outlier samples were removed. Cabernet Sauvignon grape berry homogenates (r2=0.964).

14 15 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Research Teams’ reports

Sensory analysis of wines might be contributing to the sensory methylpentylbenzene, was present in the > The fermentation temperature affected the Selection of wine yeast and and incorporated into a chemically defined Preliminary sensory analysis by informal character of each wine. Approximately 25 wines fermented with Sacch. bayanus1 and concentration of individual compounds formed malolactic bacteria for desirable grape juice (CDGJ) medium. The Glycosyl- assessment showed that the wines made peaks of aroma were detected for each Sacch. bayanus2, but not in those fermented by each yeast, but had a similar effect on each glycosidases and wine sensory Glucose (G-G) assay was used to determine with Sacch. bayanus were clearly different in wine, although no striking differences in with Sacch. cerevisiae. This suggests that the yeast, regardless of species. enhancement (UCS 92/4) the extent of b -glucosidase activity during their sensory properties to that made using the type of aromas perceived were aroma difference between wines may be Staff: Dr Chris Steel (Charles Sturt the fermentation. Glucosidase activity Sacch. cerevisiae. They demonstrated more observed between wines fermented with due to a limited number of key impact > The chemical analyses outlined very clear University), Paul Henschke was determined on the basis of a decrease complex aromas and a less dominant estery Sacch. cerevisiae, Sacch. bayanus1 or Sacch. aroma compounds, and that they may be differences in concentrations of some known in the G-G (µmoles) content of the fermentation bouquet than wines made bayanus2 or at the two different analytically difficult to detect. aroma compounds. Work at the Institute and elsewhere has juice. The isolation of the glycosides and with Sacch. cerevisiae, while the palate temperatures. Clearly, a more rigorous demonstrated that many grape flavour fermentation studies were done at Charles consisted of more developed flavours. analysis of the wines by GC-SNIFF would be Differences in the concentration of Conclusion precursor compounds exist as glycosides. Sturt University while the G-G assays were required to highlight any differences individual compounds were noted, The wines made by fermenting These compounds, being non-volatile do performed at the Institute. The sensory properties of the wines between the wines. Dramatic variation was however. For example, wines fermented Chardonnay grape juice with two strains not contribute to wine aroma until were analysed by a panel of five highly noted in the apparent concentration of with Sacch. bayanus1 and Sacch. of Sacch. bayanus were clearly different in subjected to acid or catalysed > The glycosidic activity of yeast, as determined by experienced assessors. Data assessment is some compounds in the different wines, bayanus2 contained 5- and 8-fold more their sensory properties to that made . Currently impure commercial an artificial glucoside, was confirmed with an still in progress. which could have an effect on the sensory 2-phenylethanol ( aroma), respectively, using Sacch. cerevisiae. The wines were of preparations are available for addition isolated authentic grape glycosidic fraction, character of the wines. Examples of these than wines fermented with Sacch. cerevisiae, sufficient quality and sensory character to to musts and wine for enhancing the however, quantitative differences were noted with > The sensory properties of each wine were highly aromas were banana/strawberry and regardless of the temperature of warrant further investigation of these flavour properties of wine, such as the two substrates tested. dependent on the yeast used for fermentation and rose/floral characters (more intense in the fermentation. Sacch. cerevisiae produced strains as commercial winemaking yeasts. monoterpenes (Hagan 1997-ASVO to a lesser extent on the temperature wines fermented with Sacch. cerevisiae) and between 2.5 and 3.0 times as much isoamyl The overwhelming consensus of those Seminar, Melbourne). The aim of this > Up to 40% of the G-G content of the grape of fermentation. some confectionery/rose/tea characters acetate (banana aroma) as Sacch. bayanus1 who have assessed the wines is that these project was to systematically identify and glucosidic fraction was reduced by yeasts in a (which were more intense in some of the and Sacch. bayanus2 at 18°C, and between wines have potential for blending to characterise wine yeast and bacteria with chemically defined fermentation medium. > A preliminary sensory assessment of the wines wines fermented with Sacch. bayanus1 or 7.6 and 8.9 times as much at 10°C. Another enhance complexity in wines fermented glycosidase activity so that wine flavour has been made. The wines made with Sacch. Sacch. bayanus2). The ratio of the peak which was produced in a greater using commercial Sacch. cerevisiae yeast. enhancement by way of release of > The kinetics of glycosidic activity directed bayanus possess less fruits and more complex heights of many compounds after amount by Sacch. cerevisiae relative to The Sacch. bayanus strains might also have glycosidically bound flavour compounds towards isolated grape glycosides during sensory attributes when compared with the wines separation by GC was also different Sacch. bayanus1 and Sacch. bayanus2 was some application in the production of may be performed in a controlled and fermentation in a chemically defined medium made with the reference yeast. between the wines. ethyl hexanoate (approximately 2-fold some specific wine styles and types, such predictable manner during the alcoholic varied with the type of yeast. higher concentration). The ratio of 2 as base and or malolactic . Description and identification of aroma To further understand the differences phenylethanol, tyrosol, and tryptophanol . The longer fermentation > These findings need to be confirmed in grape components of wines between the aroma of the wines, diethyl (the products of metabolism of the kinetics of the Sacch. bayanus strains could This subproject has been a collaboration juice and supported by organoleptic studies. The headspace of the wines was analysed ether extracts of the wines were analysed amino acids, phenylalanine, tyrosine and be explained by the lack of optimisation of between Charles Sturt University and the by Solid Phase Micro Extraction by GC-MS. There were no significant tryptophan, which have a similar metabolic the chemical composition of the juice, Institute with Drs Chris Steel and Paul Nitrogen and metabolism (SPME)/GC-SNIFF to determine if the differences between the wines in terms of pathway) was also different for the two since little is known about the nutritional Henschke as project supervisors from the of yeast differences observed by the sensory panel the number or type of compounds which species of yeast. requirements of this species under respective organisations over the past year. Staff: Holger Gockowiak, Jeffrey Eglinton, could be reproduced on an analytical were present in the headspace, which was commercial conditions. Further research Funding to the project UCS 92/4 ceased at Paul Henschke instrument, and to provide a preliminary in agreement with the GC-SNIFF analysis. will be required to more accurately December 1998. Certain aspects of this identification of those compounds which One compound, tentatively identified as 2- determine the nutrient requirements project will be incorporated in the Yeast The focus of this subproject has been of Sacch. bayanus1 and Sacch. bayanus2. and Wine Flavour project at the Institute. redirected in the light of recent developments coming out of France Larger scale evaluation studies Fermentation studies with isolated (Sablayrolles et al., J. Ferment. Bioeng. 82: The Sacch. bayanus strains are also glycosides in model media 377-381; 1996; Manginot et al., Enzyme undergoing preliminary trials under Previously we reported on the screening Microbiol. Technol. 20: 373-380; 1997). small-scale winery conditions at The of a number of wine yeasts for glucosidase The Institute has over many years University of Adelaide’s Hickinbotham activity using a liquid medium consisting contributed to the area of understanding Roseworthy Wine Science Laboratory at of malt extract, yeast extract, glucose and . Based on current the Waite Campus, and at several peptone (MYGP). This medium used an understanding, considerable time will now commercial wineries. Wines made at artificial substrate for glucosidase activity, be devoted to developing written manuals the former location have been bottled p-nitrophenyl-b -D-glucopyranoside to reduce the risk of those problems and have undergone some standard (p-NPG). This method, however, need occurring. Currently, two experimental chemical analysis. not necessarily provide an indication of areas of work are being performed under glucosidase activity where naturally this subproject: 1. content of > Preliminary trials are being undertaken by occurring grape glycosides are the grapes, and 2. Evaluation of combined several wineries to gauge the commercial substrate. This is important since the nitrogen and oxygen supplementation potential of the Sacch. bayanus yeasts. glycosides of wine are responsible for as a preventative strategy for stuck many of the flavour and aroma qualities fermentation. Trials are in progress and will of wine, once they are hydrolysed. be reported in a subsequent annual report. Glucosidase activity was, therefore, examined in a number of wine yeasts using From left: Jeff Eglinton, Peter Costello and Holger Gockowiak grape glycosides, purified from grape juice 16 17 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Research Teams’ reports

> Combined supplementation of ferments with The research in the last few months has been completed and published (Institute present). A black precipitate formed and the lag period by up to 70% and increased Investigate methods for malolactic nitrogen and oxygen may provide a general focused on reducing the acetic acid in publication 584). obscured spectrophotometric estimation cell by several hundred percent. bacteria strain identification practical strategy for reducing the incidence of yeasts producing more glycerol. One A major focus of this subproject is to of cell numbers. However, a crude grape glycosidic fraction slow or stuck fermentation. The optimal timing of strategy has been to delete an aldehyde develop an understanding of did not provide any growth enhancing Rapid DNA fingerprinting of supplementation will be established. dehydrogenase (ALD)gene in a strain over formation in wine as a precursor to a A new medium which has been formulated benefits. While these results are Oenococcus oeni strains expressing GPD2. An ALD gene has broader study of MLF’s ability to contribute upon the chemically defined grape encouraging, the chemically undefined The PCR-based technique, RAPD (Randomly Molecular improvement been deleted from a laboratory strain of to flavour and . This aim is juice medium of Henschke and Jiranek nature of the supplements does not benefit Amplified Polymorphic DNA), is being of wine yeast by Jeff Eglinton as currently being pursued with two different (Institute publication no. 424) and the aim of developing a fully chemically developed as a rapid method for DNA Staff: Miguel de Barros Lopes, Paul Henschke, part of a PhD project under the supervision experimental approaches, one winery supplemented with certain carbohydrates, defined medium for modeling the MLF. fingerprinting different strains within the Eveline Bartowsky, Jeff Eglinton, of Dr Peter Langridge, Department of Plant based and the other laboratory based. purines, pyrimidines and other compounds genus of O. oeni. This technique will then Catherine Sutherland, Anthony Heinrich, Science, The University of Adelaide and Dr from the Liu et al. (1995) medium supports > Published media for modeling the MLF under be used to study the ecology of the MLF Nicholas Yap. Paul Henschke. These modified strains Evaluate commercial cultures and adequate growth of O. oeni even after three conditions resembling those of wine did not of commercial wines, such as recently produce less acetic acid during a laboratory protocols for the optimal induction and successive subcultures. However, a lag provide satisfactory performance for all five conducted in the Coonawarra region (see Species differentiation and genetic fermentation (manuscript in preparation). completion of MLF and provide phase of 2-3 weeks indicates that the cells strains tested; studies to improve the performance GWRDC Projects AWR 5 Microbiological similarity of wine yeasts information to winemakers for are undergoing extensive adaptation to the of the medium are in progress. analysis of industry technical problems and AWR 11 The research is virtually complete and > GPD2 overexpression/ALD deletion laboratory increasing the reliability of the MLF. has led to several publications e.g. strains have been constructed and fermentations This objective is undertaken by Holger Institute publications no. 361, 532, 565 are being done to test whether the absence of the Gockowiak and aims to develop protocols and 589. The objective was to develop a ALD reduces acetic acid production when and provide information to increase the molecular technique for identifying both glycerol synthesis is increased. reliability of induction and completion Saccharomyces and non- Saccharomyces wine of MLF. yeast at the strain and species level. More and recently, work has focused on establishing wine flavour The experimental work has now essentially genetic relatedness amongst the This project is divided into four sub- been completed with the outcomes of the Saccharomyces wine yeast using the projects. A review of this project, as three trials summarised in previous annual molecular technique of amplified fragment documented in the GWRDC submission reports (GWRDC 1996/97, 1997/98). This length polymorphisms (AFLP). This for 1999/2000, has led to a revision and work is being written up for publication; technique also offers a greater ability to focus of priorities of the subprojects. Work the first draft of a manuscript An evaluation distinguish closely related strains. Over the on the sensory aspects of MLF will be of inoculation protocols and commercial starter past year, the PCR methods developed have expanded while work on yeast/bacterial cultures on progress of MLF in wine has been been used in collaboration with wineries to interactions and bacterial identification will written and a rough draft on the Influence of study wine yeast ecology and is now being be concluded in the next year. pH and alcohol content on MLF induced by used to establish the identity of yeasts used direct inocula is in progress. for fermentation trials, e.g. Sacch. bayanus Sensory attributes associated with Much of the information acquired has strains 1 and 2. malolactic fermentation already been presented during Institute Staff: Paul Henschke, Eveline Bartowsky, Holger Roadshows (SA, Vic and Tas in 1997, and WA Development of a high glycerol Gockowiak, Peter Costello in December 1998) and industry technical From left: Anthony Heinrich and Miguel de Barros Lopes reduced ethanol wine yeast conferences (Ninth Australian Wine As outlined in previous Annual Reports, a One of the principal flavour effects of the Industry Technical Conference, 1995 and strategy has been devised to increase bacterial malolactic fermentation (MLF) is Tenth Australian Wine Industry Technical medium, and that the medium nutrient > A new modified medium (combination of a Evaluation of new analytical techniques and glycerol production and reduce the ethanol the change in the ‘/butterscotch’ Conference, 1998). content is clearly not yet optimal. published synthetic grape juice and a wine processing aids for winemaking). In addition, concentration of wine by genetic attribute in wine. This attribute is due largely Interestingly, growth only occurred under medium) at wine conditions supported we have successfully used this technique to modification of a wine yeast. The to diacetyl, a transient metabolite Development of a model medium for strict anaerobic conditions (complete bacterial growth, however, with an extensive fingerprint other species of wine Saccharomyces cerevisiae glycerol of citric acid and sugar catabolism by lactic malolactic fermentation absence of oxygen) (three commercial lag/adaptation phase. bacteria, in particular, acetic acid bacteria dehydrogenase gene, GPD2, was isolated acid bacteria. Our initial aim of this project Of four published media for cultivating strains tested), emphasising the (GWRDC Project AWR 5). using the polymerase chain reaction (PCR) is, therefore, to improve our understanding wine lactic acid bacteria, that of Liu et al. requirement for the absence of oxygen > Growth of three bacterial strains under limiting and overexpressed in a commercial wine of the of diacetyl metabolism (1994) was previously chosen for studying for growth under limiting conditions; an conditions in the new modified medium was only The technique is being adapted for analysis

yeast EC1118 (EC1118-GPD2). Grape juice in Oenococcus oeni (formerly Leuconostoc oenos) citrate and diacetyl metabolism, however, atmosphere of 10% CO2 in air, commonly observed in the complete absence of oxygen in an of colonies directly from agar culture fermentation trials demonstrate that so that improved strains may be identified incomplete MLF was encountered. Peter used for culturing lactic acid bacteria, only anaerobic chamber. plates without the need for laborious DNA overexpression of GPD2 led to a significant and practices developed to give winemakers Costello is continuing studies on modifying allowed poor growth by comparison with extraction. For routine analysis, such as for increase in the glycerol produced during better control over this important wine a more complex defined medium, also the strict anaerobic environment. > Preliminary experiments suggest that more ecological studies performed on wine, a fermentation (12 - 15 g/L, compared to 5 - 7 flavour component. published by Liu et al. (1995), but complex nutrient supplements can reduce simple, rapid method is essential for the g/L for EC1118). The alcohol concentration preliminary results again indicated a The effect of supplementing the medium the extent of the adaptation phase and timely processing of a large number of decreased by 0.5%. The acetic acid levels in Diacetyl problem with this medium when used to with more complex nutritional compounds increase biomass of malolactic bacteria. samples to avoid the problem of sample the wines also changed, increasing 3-fold. Good progress has been made with the model wine conditions (pH 3.5, ethanol on the lag period and growth yield has deterioration. When purified chromosomal first objective concerning the development 10 % [v/v] and citric acid [0.5 g/L] was indicated their importance. For example, DNA is used as the PCR template in RAPD of a stable isotope GC/MS method for mixtures of peptides in the form of casein analysis, the generation of a DNA determining total diacetyl in wine which has hydrolysate and various peptones, reduced 18 19 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Research Teams’ reports

fingerprint is reliable, however, the method formulate recommendations for stored in bottles placed in a vertical Work is in progress with the aim to improve Restarting stuck fermentations which contain juice YAN determination (Institute has not yet proven reliable for the direct controlling and preventing recurrence position. The sporadic distribution of the conditions of laboratory culture and high volatile acidity, was communicated to publication number 587) and published in analysis of bacteria. We are currently of the particular problem. affected bottles in a batch may be maintenance of these bacteria. industry in the form of a poster and talk at Technical Review (118): 6-10; 1999. examining various methods for the rapid associated with different permeability of the 10th Australian Wine Industry Technical preparation of crude extracts of Current projects concern identification the corks to air. The unpredictable nature Molecular techniques, previously Conference held in Sydney from 2-5 August > Approximately 90 juice samples have been chromosomal DNA which will allow a reliable of wine oxidative spoilage bacteria, acetic of the spoilage, and the unknown type and developed for Oenococcus oeni, have been 1998. A manuscript, Restarting incomplete collected from the two participating wineries DNA fingerprint to be generated. acid and restarting stuck fermentation, source of bacteria is of serious concern adapted to further characterise these fermentations: the effect of high concentrations during the 1999 vintage for NIRS and evaluation of analytical methods for to wineries. bacterial isolates. A PCR (polymerase chain of acetic acid has been published in the YAN analysis. > The design of a RAPD PCR technique using purified nitrogen determination in grape juice and reaction) technique, designed to detect Australian Journal of Grape and Wine Research, template DNA from O. oeni is successful; work is wine, studies on understanding the A collaborative project has previously several species of Acetobacter, has been issued August 1999 (Institute publication > Two industry notes promoting the use of YAN in progress to develop a rapid, reliable method for development of mousy taint in wine, been established between a participating developed, and indicates that the isolates number 596). determination, provided as a service to industry, the direct analysis of bacterial colonies taken from evaluation of chromogenic agar for the winery, The University of New South Wales are members of this genus. A DNA have been published. agar plates. The manuscript Specific detection rapid differentiation of wine isolates of (Professor Graham Fleet’s research group) fingerprinting technique, RAPD (random Nitrogen composition of grape juice: of the malolactic fermentation bacterium yeasts, and an industry collaborative trial and the Institute (Eveline Bartowsky and amplified polymorphic DNA) is being used analytical methods Mousy off-flavour occurrence and Oenococcus oeni in grape juice and wine to determine the efficacy of commercial Paul Henschke) with the aims to isolate, to establish the strain diversity of these Staff: Holger Gockowiak, Mark Gishen, formation in wine samples by PCR has been published in the inocula for inducing the malolactic identify, characterise and establish the isolates. The work is now progressing Dr Robert Dambergs (BRL Hardy), Staff: Peter Costello, Dr Paul Grbin (CSU) and Australian Journal of Grape and Wine fermentation of wine. ecology of the organism(s) in the winery. towards establishing the source(s) of these Russell Johnstone (Orlando Wyndham), Paul Henschke Research. (Institute publication no. 597) Progress has been reported in previous bacteria in the winery environment. Leigh Francis and Paul Henschke annual reports. Peter Costello submitted his PhD thesis on > The causative agents of the microbially induced The nitrogen content of a juice or must the role of wine bacteria in the formation oxidative spoilage of bottled red wines were is an important determinant of yeast of mousy taint in wine for external identified as Acetobacter, the species has not fermentation activity and wine composition examination in October 1998 and was yet been established. and flavour. Near Infrared Spectrometry recommended award of the PhD degree by (NIRS) is being evaluated as a new rapid The University of Adelaide. Manuscripts are > Molecular techniques developed for the malolactic method for the determination of yeast being drafted to report on the role of the bacterium, Oenococcus oeni, have been assimilable nitrogen (YAN) content of juice. and nutrient conditions readily adapted to the acetic acid bacteria. Two methods are being used to calibrate on mousy off-flavour formation, and on the NIRS method. Amino nitrogen, proposing the mechanism of N-heterocycle > The DNA fingerprinting technique, RAPD, is being calculated from the amino acid plus formation. Aspects of this work were used to establish the strain diversity of the acetic content, will be determined as recently presented to winemakers and acid bacterial isolates. An understanding of the the primary reference method using scientists both nationally and winery ecology of these bacteria may shed light on established methodology. The second internationally (see Appendix 1). their source. method, based on reaction between the alpha amino group and o-phthaldialdehyde Grape composition and > Knowledge of the type of spoilage bacterium has /N-acetyl-L- (OPA/NAC), has wine flavour assisted a winery to implement measures recently been validated by the Institute’s Staff: Leigh Francis, Elizabeth Waters, designed to reduce the incidence of microbially Analytical Service, and was provided as a Yoji Hayasaka, Stella Kassara, induced oxidative spoilage of bottled red wine. fee-based method for the 1999 vintage. A Mariola Kwiatkowski, Gayle Baldock However, the preventative measures have collaboration has been formed with Mark From left: Mark Sefton and Eveline Bartowsky required a considerable change in wine Gishen, BRL Hardy and Orlando Wyndham The Glycosyl-Glucose (G-G) assay processing procedures. A better knowledge of the for evaluating NIRS as a rapid technique for As discussed in previous annual reports, Microbiological analysis of Microbial spoilage of wine by Using classical identification techniques biology of these bacteria may allow greater juice nitrogen quantification. the G-G assay quantifies the amount of industry technical problems acetic acid bacteria (biochemical tests, microscopical analysis), flexibility in the production of bottled red wines. glycosylated secondary metabolites in The Institute has a group of microbiologists Staff: Eveline Bartowsky, Professor Graham Fleet the bacterial isolates were presumptively Approximately 90 samples have been grape, juice or wine samples. The glycoside with a diversity of applied beverage/ (UNSW) and Paul Henschke classified as acetic acid bacteria, and were > Preliminary results from this work were collected from a Riverland and Barossa pool has been shown by a series of studies food industry skills and experience, and likely to be a species of Acetobacter. These communicated to industry by presentation of a Valley winery during the 1999 vintage, to be of relevance to wine flavour, acting as who are well suited to problem solving of Over recent years, the incidence of isolates, however, differ from culture poster and talk at the 10th Australian Wine and Near Infrared Spectrometry (NIRS) aroma precursors. Following collection of a non-routine nature. The main purpose oxidative microbial associated spoilage of, collection species by being very difficult to Industry Technical Conference. analysis and yeast assimilable nitrogen several years’ worth of data in the form of a of this project is to undertake a small especially, bottled red wine has been noted. propagate and maintain. Media which are determination has commenced. The focus national survey, we now have an improved program of applied research on The spoilage is often characterised by routinely used for acetic acid bacteria Acetic acid toxicity and restart of of the present trial is constrained to white understanding of the possible role of the microbiological problems of general elevated levels of and volatile have only been partially successful in stuck fermentations varieties for which knowledge of nitrogen G-G assay in practical viticulture. interest to the wine industry, and to acidity, and sometimes a microbial ‘ring’ maintaining these bacteria. The inclusion Staff: Jeff Eglinton and Paul Henschke content is especially important. Two on the neck of the bottle adjacent to the of ethanol (wine) in the medium has been industry notes have been published The data from the analysis of the thousands surface of the wine. The spoilage is most essential to the isolation and propagation The results and conclusions of the promoting the use and benefits of the of berry samples derived from the National often associated with wine that has of these bacteria, however, progress is completed experimental work were OPA/NAC method, established by Analytical Vineyard Fruit Composition Survey received minimal treatment with , being hampered by the deterioration of documented in the previous Annual Services as a fee based service, for grape (NVFCS) has been assessed. The samples has not been membrane filtered, and is cultures maintained in the laboratory. Report. A summary of this work, entitled were obtained from commercial vineyards

20 21 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Research Teams’ reports

and from research trials from the 1996 to phenolic free G-G, and this data set > The Analytical Service is presently offering the rapid response with little or no sample The isotopically labelled analogues will be In the industry barrel trial, 4-ethylphenol 1998 seasons and some of the data have suggests that phenolic free G-G correlates G-G and grape colour analysis as part of their preparation, have the potential to replace used as internal standards to develop a was measured in red wine taken from 46 been published in several outlets. Further poorly with wine flavour intensity. commercially based service. or complement sensory panels and could relatively rapid, accurate and precise American oak barrels and 47 French disclosures of the results will be made. prove to be valuable in assisting with GC/MS analytical method for quantification oak barrels. Preliminary data regarding grape G-G and > Based on a large data set, it is evident that a Black pepper aroma in blending decisions, wine grading or of important flavour compounds in grapes, wine sensory properties was discussed in statistically significant correlation exists between Shiraz wines quality control. They do not necessarily, juices and wines, similar to the methods > Oak origin (i.e. seven different French oak barrel the 1998 Annual Report, and from further grape G-G and wine flavour intensity scores. In order to be able to understand and however, give information regarding the that have been developed for oak suppliers and six different American oak data analysis, it is evident that a statistically control the level of black pepper flavour in concentration of specific components. derived flavours and cork taint compounds. suppliers) had little effect on the level of 4- significant correlation exists between grape > The analysis of non-phenolic glycoside fraction Australian Shiraz wines, a project has been In a complementary aspect to this ethylphenol found in the wine. (Mean 4- G-G and wine flavour intensity scores for in grapes by the G-G assay does not appear to started to attempt to identify the volatile An instrument utilising a mass work, isotopically labelled analogues of ethylphenol concentration was 460 µg/L in the the samples obtained as part of the NVFCS. provide an indication of wine flavour intensity. compounds responsible for this distinctive spectrometry based detector system is at fermentation-derived flavour compounds French oak wines and 440 µg/L in the American As previously reported, for red wines the aroma character. Shiraz grape berry present being evaluated to determine its have also been prepared, to allow a more oak wines). concentration of the grapes The automated robotic system for samples with definite black pepper flavour possible use in industry and to complement comprehensive analysis to be performed also correlated with flavour intensity. G-G analysis being constructed by an have been obtained, together with a supply existing technology at the Institute. The on wine volatiles. This approach of > There was no significant difference between the 4- independent Adelaide firm, has had delays, of grapes which do not display this flavour. instrument is available through a successful appraising carefully the changes in yeast ethylphenol concentration of wines aged in fine A number of white grape samples analysed due to a number of serious obstacles which Preliminary investigations have been ARC Research Infrastructure Equipment derived and alcohols will enable or medium grained oak. as part of the NVFCS survey have been were not anticipated when the system carried out to assess suitable analytical and Facilities Grant to the Department of assessment of the interaction of grape recently re-analysed using a more was first planned. This has been a major, conditions for identification of the aroma Horticulture, Viticulture and Oenology, composition and yeast fermentation on For the French oak barrels, the age of the sensitive fluorescence method to quantify complex, multi-step laboratory automation compounds responsible for the pepper The University of Adelaide (Dr Graham wine flavour compounds. barrels used had no significant effect on glucose, to confirm some results which project and during the project’s life aroma attribute, and small-scale Jones): ‘Facility for the chemical analysis the amount of 4-ethylphenol found in were displaying some ‘noise’. Use of numerous obstacles have been overcome winemaking and sensory experiments are of food, beverage and plant aromas’, in Further work will be carried out to the wine. Shaved and re-fired three-year fluorescence improved the sensitivity of to develop the system to its present state. being undertaken. Gas chromatography- which the Institute was a partner. formally confirm the role of each of these old barrels had 20% less 4-ethylphenol the glucose analysis and reduced the Progress is still being made. olfactometry experiments have indicated Preliminary assessments of the chemical compounds in wine aroma, using sensory (mean concentration, 401 µg/L) than did variability of the data set. In addition, some detectable analytical differences between sensor have suggested that it has potential methods, and future studies will accurately unshaved three year old barrels (mean experiments have been carried out to The G-G assay research will continue as the peppery grapes and the non-black to differentiate wines on the basis of and precisely quantify the levels of these concentration, 514 µg/L). improve the sensitivity of the G-G assay for part of the investigations into near infrared pepper berries, and work is in progress to volatiles in the headspace, and further and further compounds in a range of white berry samples when a standard UV- reflectance spectroscopy (reported above), identify the key compounds. work will be carried out with grapes and grapes and wines, and assess the impact of For the American oak barrels, the wine Visible spectrophotometer is used for which is hoped will allow rapid G-G grape extracts, as well as taint compounds. viticultural and oenological variables on in the new and one-year old barrels had a quantification of glucose. analysis of samples and provide greatly Evaluation of an aroma sensing their concentration. mean concentration of 4-ethylphenol increased ability to utilise the G-G assay instrument to differentiate grape Development of an accurate, of 201 µg/L and 391 µg/L respectively. Phenolic-free G-G is the fraction of G-G as an indicator of potential and actual and wine samples rapid analytical method for the The influence of oak cooperage Two- to four-year old barrels had a mean which does not include phenolic wine quality. So-called ‘electronic chemical noses’ quantification of key wine on wine composition concentration of 541 µg/L, with no compounds such as . Grape are instruments that have an array of flavour compounds Staff: Mark Sefton, Alan Pollnitz and significant difference between two-, three- samples from which wine sensory scores chemical sensors that respond to volatile This project has the overall aim of Dimitra Capone and four-year old barrels. Shaving and are available have been analysed for compounds. These instruments give a establishing the identity and development firing the four-year old barrels resulted in a of accurate quantification methods for the Analysis of volatile oak substantial decrease in the concentration of specific volatiles that are most important to components in wine 4-ethylphenol in wines aged in the barrels. wine flavour. Following some ‘fine tuning’ of the program to develop new analytical > The mean concentration of 4-ethylphenol in these The project has firstly involved the methods using Stable Isotope Dilution shaved barrels was 95 µg/L, less than half the synthesis of stable isotope analogues of a Analysis for determining volatile oak- concentration found in wine in the new barrels. number of known potent grape-derived derived flavour compounds in wine and aroma compounds. In particular the flavour oak (see previous annual report), this has > An analytical service for oak components in wine compounds b -damascenone (considered to now been completed. and oak extracts is now available to Industry. be cooked apple-like or honey-like in aroma), a - and b -ionone (berry, violets), The method has been used to determine > Winemakers using the service have shown a and 2-methoxy 3-isobutylpyrazine the concentration of 4-ethylphenol in red particular interest in determining 4-ethylphenol (vegetative, capsicum-like) have been wines from an industry barrel trial, and also in red wines. targeted initially. The isotopically labelled in a range of bottled products. compounds are relatively straightforward > Investigation of several wines perceived to be of to synthesise, the methods having been > The red wine samples so far examined contained poor quality by producers, has shown the presence developed by George Skouroumounis, 4-ethylphenol, ranging in concentration from 2 of a high concentration of 4-ethyphenol. and to date labelled analogues of µg/L up to 4500 µg/L. a -damascenone and b -ionone have been Effects of heating on extraction of produced, as a result of the work of the flavour compounds from oak newly appointed Josephine Newton. Experimental work for a study, part of which was carried out in collaboration From left: Gayle Baldock, Yoji Hayasaka and Stella Kassara

22 23 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Research Teams’ reports

with a student of The University of > Preliminary results indicate that the presence of identify cultivars, and possibly even It is believed it would be prudent to re- > Reduction or elimination of bentonite addition with Dr Miguel de Barros Lopes, our Adelaide, on the effect of heating air more than doubles the amount of vanillin clones by the protein profile of berries, examine heat treatment, combined with to wines, and therefore problems with bentonite Molecular Biologist, as part of the PhD temperature on the composition of oak, formed when oak shavings are heated. must and wine. Such an identification proteolytic , of juice and wine. disposal, and potential loss of wine volume program of Ms Shauna Brown. Shauna and on the rate of extraction of volatiles technique would complement and extend Previous work at the Institute and and flavour. commenced at the Institute on February from the oak has been completed. The Studies on unstable wine the identification service currently elsewhere has shown that juice and wine 15 1999. A bid to augment this project study has used both fine shavings and involved in available, since DNA fingerprinting is proteins appear resistant to proteolytic Haze protective through collaboration within the CRC For whole pieces of oak, heated to precisely haze formation possible for berries and must only, as attack at temperatures below 25°C. At mannoproteins (HPF) Biopolymers has been successful and a post controlled temperatures in a laboratory DNA is degraded during fermentation. higher temperatures, other groups have The haze protective factor (HPF) offers a doctoral fellow to work with Professor Tony oven. Samples were taken from replicate Characterisation of unstable proteins This possibility is being explored as a reported losses of proteins and reduced potential alternative to fining to control Bacic (University of Melbourne) on the staves from each of several oak stacks, and involved in haze formation collaborative effort with the Department bentonite requirements for juices and wine protein stability. HPF is a yeast cell physiochemical basis for HPF action has from different sections from within each Staff: Elizabeth Waters, Ken Pocock, of Horticulture, Viticulture and Oenology, wines treated with proteases. Some of wall mannoprotein, discovered at the been appointed. of the staves. The initial aim of this study Shauna Brown, Miguel de Barros Lopes The University of Adelaide (through these losses appear to be due to the heat Institute in 1991 (Institute publications was to investigate apparently conflicting and Peter Høj UA 96/1). The ability to identify the treatment alone. Nevertheless, proteases 439, 443, 460, 464, and 471), that interacts The genes encoding putative HPF are being reports in the literature on the effect of The University of Adelaide staff: contributing varieties post-fermentation are not used and the use of heat treatment with unstable proteins to apparently cloned and attempts will be made to barrel-toast levels on oak lactone Robyn van Heeswijck (through UA 96/1) may serve to further enhance label is not widespread in industry, possibly due prevent haze formation. The mechanism construct a strain which over-expresses and extraction into wine. and Kathryn Adams (through UA 96/1) integrity worldwide. to the perception that heating under any of action of HPF is not to prevent protein secretes HPF. conditions is detrimental to wine quality. precipitation per se, but to change the The greatest variation in oak lactone Examination of the effect of The profiles of molecular weights of This appears to be unfounded, at least in manner in which haze is formed, such Expected outcomes: content was between individual staves from different viticultural practices on the proteins in the juice of 19 different the same oak stack, illustrating the need to composition of unstable protein harvested in 1998 from the Waite Campus sample several staves when assessing the in grapes vineyards were determined by LC-ESI-MS favour potential of a particular wood-lot. We have confirmed the previous and showed significant differences. These There was a comparatively small variation conclusions described in the 1997/98 preliminary results were disclosed in a in oak lactone concentration along the Annual Report by examining the poster at the 10AWITC. Juice samples length of the stave. concentration of the unstable protein stored from the 1997 and grapes complement (PR proteins) of Shiraz berries from the 1999 harvest from this same Oven-heating of sections from each stave from two years of an irrigation trial vineyard have now also been assessed. had little or no effect on the total conducted by Dr Mike McCarthy (South Encouragingly, but not surprisingly, extractible oak lactone obtained from the Australian Research and Development differences in the protein profiles between samples. However, a study of the rate of Institute). This work was presented as a varieties appear consistent from year to evolution of oak lactone from these heated poster at 10AWITC and has been submitted year. Further juice samples of selected sections into a model wine showed that the for publication. varieties from different regions from the heating process significantly slowed the 1999 harvest will be examined in the next rate of extraction. Thus, approximately > Apparent unstable wine proteins are not ‘turned few months to confirm that differences in 0.9% of the total oak lactone in an unheated on’ by water stress but the associated berry proteins from different varieties can be section of wood from an Allier stave was shrivel can result in higher protein concentration consistently seen across regions as well extracted after one month, whereas only in the juice. as years. 0.35% was extracted from a section heated to 225°C. Determination of biochemical > Small differences in gene sequences among From left: Shauna Brown, Elizabeth Waters and Ken Pocock properties of the PR proteins varieties of wine grapes can be detected by ESI-MS > Toasting oak barrels slows the rate at which wine This work has been completed and of PR proteins, the gene products. some cases, because previous work at the that the size of the haze particles is lower > Yeast strains that over express HPF: a high will extract oak lactone from those barrels. published (Institute publication 583). Institute showed that short time (2 or 10 when HPF is present. This has the visual yielding source of HPF for further evaluation. > Expected outcome is technology to further min)/high temperature (~90°C) treatment effect of decreasing the turbidity of the With oven heating, the concentration of > There are multiple genes for the unstable secure compliance with state, national and had no clear sensory effect on wines and wine without preventing protein > A more general understanding of and tools for the most volatile oak components increased wine proteins. international regulations in regard to that heating at lower temperatures for from necessarily aggregating. efficient secretion of proteins in yeast. uniformly through the depth of the label integrity. longer periods may even have been stave with increasing heating time and > Some limited proteolysis of the chitinases, a class beneficial (Institute publication 444). Plans The majority of the work on this project has Studies on random oxidation of temperature. However, the increase in of ‘unstable’ wine PR proteins, occurs naturally Evaluation and development of to evaluate heat treatment of wine alone been done by students, Dr Isabelle Dupin bottled wines vanillin concentration was greatest on the during crushing and fermentation. alternative methods for protein and in conjunction with proteases are and Ms Vanessa Stockdale. Isabelle received Staff: Elizabeth Waters, George Skouroumounis, surface of the stave. It is possible that removal from juices and wines underway. Preliminary work by Kathy her doctorate in 1997, and Vanessa is Zhong-Kui Peng contact with air during the heating process Evaluation of a method for the We are collaborating with our colleagues Adams, Department of Horticulture, currently writing up her thesis. Isabelle was responsible for this observation. This discrimination of wines based on their at the Department of Horticulture, Viticulture and Oenology, The University identified HPF as a yeast cell wall protein. Development of rapid assays to possibility is now being tested with oak protein composition Viticulture and Oenology, The University of of Adelaide, is very encouraging. Vanessa has identified two structural genes measure oxygen permeation into wine shavings heated in the presence and Since subtle differences between the Adelaide and the Department of Chemical for HPF-like material. The project now A major effort in this reporting period has absence of air. molecular weights of proteins are Engineering, University of Melbourne on Expected outcomes: enters the molecular biology phase. Future been to develop a rapid and simple method readily detectable by electrospray mass this objective. > Stabilisation of white wines with novel methods work will be undertaken in collaboration to measure oxygen permeation through spectrometry, it may be possible to to remove protein. corks into wine bottles when filled with

24 25 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Research Teams’ reports

liquid. A rapid method is needed as reports from Industry that upright cork (the limit of detection was < 1 currently we can only indirectly measure storage of bottles exaggerates the ng/bottle). The corks from the bottles were oxygen permeation, and this is done by oxidation problem. dissected into three sections and these bottling wine and waiting six to 12 months sections have also been analysed. Of the before performing analyses to determine A trial to examine the effect of ascorbic acid deuterium-labelled TCA originally added,

SO2 levels. This process is slow, the analyses and bottle position on oxidation and less than a third remained in the corks; the are expensive and, due to the complex sensory characterisation is now being rest had apparently been lost to the nature of wine, cannot be directly related to carried out in collaboration with Mr Blair atmosphere. No more than trace quantities the quantity of oxygen entering the bottle. Duncan, Southcorp Wines. A wooded had reached the bottom third of any of Chardonnay wine will be bottled with and the corks. There was no significant A range of compounds has been identified without ascorbic acid addition, sealed with difference between old and new corks in as candidates for an oxygen assay from an two peroxide washed cork types and stored their effectiveness as a barrier to the extensive survey of the literature. All of either on the side or upright for up to two transmission of TCA. those investigated to date have been years. Regular in situ measurements of the inappropriate for use in wine. Developing degree of browning of every bottle will be TCA was found in some of the wines, but an appropriate assay is a difficult task made by measuring absorbance at 420 nm this did not contain the deuterium label because, apart from being able to measure without removal of the cork. All planning and had, therefore, been derived from oxygen at low pH in the presence of for this trial was completed and bottling endogenous TCA already present in the ethanol (the conditions the cork is took place in August 1999. Future corks. Such unlabelled TCA was also found expected to perform under), the system expansion of the project will address to be distributed through the cork. This From left: Alan Pollnitz, Dimitra Capone and Daniel Sejer must be able to cope with the relatively the effect of wine type and oxygen demonstrates the necessity of using the large amount of oxygen entering the bottle concentration on the role of ascorbic labelled analogue in this type of The corks were able to absorb the labelled > This study confirms that corks can easily absorb Mugford), Nepenthe Wines (Peter Leske), from the initial outgassing of the cork upon acid in wine browning. experiment. Had unlabelled TCA been TCA from the atmosphere rapidly, reaching TCA from a contaminated atmosphere without Orlando Wyndham (Peter Gambetta), S. Smith & its insertion, and then still be sensitive added to the outside of the corks at the equilibrium in a matter of hours under the direct contact with the source of contamination, Son (Simon Adams), Southcorp Wines (Peter enough to the small amount of oxygen that > Industry practices that may decrease the extent beginning of the trial, in some bottles, this experimental conditions employed. A and that such uptake can be rapid in the context Taylor), Wine Network Australia (Gary Baldwin) constantly permeates in. The development of oxidation in wines caused by permeation of would have been found throughout the commercially applied surface treatment of typical transport and storage times. and Wirra Wirra (Ben Riggs), met in February and of this technology would enable us to oxygen through corks could be an outcome of cork and in the wine, and a false inference had no effect on the ingress of the TCA into was presented with details of two winemaking measure oxygen ingress into filled bottles, a this research. might have been drawn regarding the the corks. Dissection of sample corks Alternative screening methods for TCA subprojects. A tasting of the experimental wines more realistic measure than that of dried ability of corks to transmit TCA. showed that most of the absorbed TCA was Preliminary work has commenced on was also conducted (see progress report below). corks which probably allow a higher rate The prevention of cork localised in the outer 2 mm of the cork investigating the use of ‘electronic nose’ We consider this interaction with senior of ingress. taint in wine > Corks constitute an effective barrier to the cylinder, but a significant proportion (circa technology as an alternative method for winemakers is of great mutual benefit. Staff: Mark Sefton, Yoji Hayasaka, Alan Pollnitz transmission of TCA. This means that wines in 15%) migrated to the interior of the cork screening batches of cork for possible Our collaborators at CSIRO Food Science and Dimitra Capone bottles sealed with cork closures and stored in an after as little as 24 h exposure. The TCA contamination. The background to this highly collaborative and Technology have mounted an oxygen environment contaminated with TCA will not, distribution of the TCA between the outer project with The University of Adelaide was sensor within a bottle and can measure The transmission of TCA (2,4,6 themselves, become contaminated in the short to 2 mm and the inner part of the cork had The structures, rates of outlined in The 1997/98 Annual Report. oxygen transfer through a cork inserted trichloroanisole) from external medium term (< 3 years) unless the corks changed insignificantly after prolonged formation, and sensory Progress has been made on a number of in the bottle neck. Due to equipment sources through corks in already contained TCA prior to closure. exposure (35 days) to the atmospheric properties of red wine tannins fronts in this very difficult area of research limitations, only five corks can be tested in bottled wine TCA. No differences in labelled TCA levels and the influences of and only the recent highlights will be one two-monthly session. Nevertheless, An experiment to determine whether TCA Absorption of airborne TCA by between the younger and older growth viticultural practices on outlined here. this approach is the method we will use if from external sources can penetrate wine wine corks rings of the corks was observed. these tannins a rapid chemical method cannot be corks in bottled wines and, thus, taint the In order to test the ease with which a Staff: Elizabeth Waters, George Skouroumounis, Development of sensory methods to developed within six months. contents has been completed. One source of TCA, not in direct contact with Aeration, over an extended period, of corks Zhong-Kui Peng, Leigh Francis, Ken Pocock, Yoji determine the structure of monomeric, thousand nanograms of deuterium-labelled corks, could contaminate such corks via heavily contaminated with the labelled TCA Hayasaka, Stella Kassara, oligomeric and polymeric pigments and Identify winemaking techniques TCA had been added to the top of the corks the vapour phase, samples of filter paper resulted in a gradual loss of this compound. Anita Oberholster, Gayle Baldock procyanidins in wines contributing to random oxidation of of more than eighty bottles following impregnated with deuterium-labelled Little change was observed after 14 days of Mass spectrometric methods to bottled wines closure. The corks (both natural and TCA were placed in enclosed glass tanks aeration, but after 63 days, up to 80% of the The University of Adelaide: characterise pigments and tannins are It is possible that particular winemaking agglomerate) were obtained from a variety containing corks suspended in wire labelled TCA was lost from the corks. Graham Jones, Pat Iland, Richard Gawel, being further developed and refined. techniques add to the random oxidation of suppliers, and had a variety of bleaching mesh, so that no cork was in direct Although it would seem that the extensive Robert Asenstorfer Investigations using electrospray ionisation problems caused by corks. A re-examination treatments. The majority of corks were physical contact with the source of the period of time required for this procedure (ESI) with grape seed procyanidins of work conducted some years previously placed in the bottles immediately prior to contamination at any stage of the to have a significant and beneficial effect is The Industry Reference Group (IRG): (tannins) have given promising results. in this project and its subsequent the start of the experiment, but some experiment. The deuterium-labelled impractical in a commercial setting, the The IRG, comprising personnel from the This work was presented as a poster at the finalisation and publication (Institute bottles were commercial products that had analogue was used in order to distinguish observation that TCA can be desorbed in following industry members: Balnaves of Tenth Australian Wine Industry Technical publication 577) has suggested that been bottled up to 20 years previously. TCA absorbed during the experiment this manner, suggests that aeration, albeit Coonawarra (Peter Bissel), BRL Hardy (Steve Conference and will be submitted as a ascorbic acid addition to wines could be from any endogenous (i.e. unlabelled) TCA under modified conditions, may yet Pannell), Boars Rock Winery (Michael Farmillo), formal paper in the second half of 1999. An making such wines more susceptible to No deuterium-labelled TCA was detected in that might have already been present in prove useful in improving the quality of Henschke Wines (Stephen Henschke), alternative mass spectrometry technique browning. In addition, there have been any of the wines, which were analysed the corks. wine corks. McWilliam’s Wines (Jim Brayne), Mildara Blass for structural characterisation, matrix more than two and a half years after (Nigel Dolan), Moss Wood Winery (Keith assisted laser desorption ionisation time of addition of the TCA to the outside of the 26 27 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Research Teams’ reports

flight (MALDI-TOF), has been evaluated but Conference and two manuscripts differing viticultural areas and made into without added procyanidin. This data Tannin structure and sensory Tasting by the IRG in February of the wines

appeared not to offer any clear benefits describing this work have been submitted wines. Temperature and added SO2 regimes suggested that pigmented polymer aspects of wine made with the normal complement of over the ESI instrument in the facility at for publication. A review of the literature were the winemaking parameters we formation due to the incorporation of Eleven wines from the 1997 vintage, seeds, and with extra seeds, indicated that the Institute. by Richard Gawel, DHVO has also been varied. Preliminary data shows that vitisin malvidin-3-glucoside into existing representing Shiraz grown in five different the wines made with extra seeds were more published (Gawel, R. Red wine astringency: formation occurs during both fermentation colourless seed procyanidins was not viticultural regions (and with different tannic (similar to the effect of adding Methods to fractionate wine tannins and a review. Aust. J. Grape and Wine Research and maturation with the fermentation occurring to a significant extent after management practices) were used in the exogenous tannins) and likely to perform polymeric pigments, using thin layer 4:74-95 1998). It is hoped that this work phase being the key step to their formation. fermentation. As this result is in contrast sensory studies to test the attribute terms better in the long term than the wines chromatography (TLC) after preparative and the publication of a prototype Increased levels of bisulphite increase the to published work, the reactions were used to describe mouthfeel. made conventionally. A formal tasting with scale normal phase chromatography have ‘mouthfeel wheel’, in the style of the amount of vitisins produced during repeated and the data was confirmed. a trained panel will be conducted later in also been developed by The University of ‘Noble’ aroma wheel, will facilitate the maturation. Viticultural parameters may > The terms dusty, powdery and drying were the year. Adelaide staff and Institute staff. Progress in Industry’s ability and researchers’ ability to also affect the amount of vitisins formed We have begun work on acetaldehyde used more often to describe wines from cooler this area is important because reasonable evaluate the outcomes of winemaking and with higher quality grapes yielding higher induced procyanidin/anthocyanin addition viticultural regions, while velvet, silky, chamois As part of this work on the role of seeds, quantities of fractions of the pigments and research trials using a common language. levels of vitisins in the finished wines. reactions. There is good evidence in the and watery were regularly used to describe wines some characterisation of seed tannins tannins are needed in order to characterise literature that polymerisation of phenolic from warm to hot viticultural regions. from Shiraz and Pinot Noir grapes has them sensorily and chemically. compounds can occur under wine-like been done. Evidence obtained from conditions through this condensation Another set of six Shiraz wines from investigations using spectrophotometry, mechanism. We plan to isolate and three of these regions were made in ESI mass spectrometry and thiolysis have characterise the model polymeric 1998 and will be used to further develop all consistently shown pigments, to confirm that this mechanism and verify mouthfeel descriptors and occurs to a significant extent in wines. their relationship with grape and > that there is a greater degree of galloylation of wine composition. tannins in grape seeds from Shiraz than of that > Model studies carried out in our laboratory from Pinot Noir. This is significant because have confirmed that acetaldehyde is important Expected outcomes galloylation is believed to increase the for polymeric pigment formation. It is being > An understanding of the impact of different astringency of tannins. investigated whether this is also true for viticultural practices on tannin formation and ‘real’ wine. the mouthfeel properties that these tannins impart In addition, the ratio of the amount of to wines. monomeric phenolics to procyanidins in Expected future outcomes Pinot Noir seeds is higher than that in > A knowledge of the structures of wine pigments > Recommendations to Industry for viticultural Shiraz seeds. This may also effect the and an understanding of the processes whereby practices to produce grapes of a defined quality sensory properties of wines because they are formed in wine. and end use. monomeric phenolics are held to be more bitter than astringent. > Directions for future research on the winemaking Establishing the influence of practices likely to have the greatest influence on winemaking practices on the tannin The effect of added exogenous tannins on tannin structure. structure and sensory aspects of wines the polyphenolic levels in red wine was The major effort on this objective is not carried out as an honours student project Accumulation of anthocyanins and scheduled to begin until a better by Emma Wood, in Dr Graham Jones’ From left: George Skouroumounis and Mariola Kwiatkowski procyanidins in grapes understanding of tannin formation is (The University of Adelaide) laboratory. Analysis of berry samples collected from available. Nevertheless some work has Small lot wines have been made from Shiraz vines grown at the Nuriootpa been conducted on two winemaking grapes of medium or high quality. Either Expected outcome > A set of attribute terms which are relatively Elucidating the factors required for Viticultural Research Station during the aspects: the role of seeds and the addition a hydrolysable or condensed tannin were > An understanding of the structure and size specific and definable is now available for formation of polymeric pigments 1997 and 1998 showed that, during of exogenous tannins. The preliminary added to the wines. For wines made from of tannins that are important to wine description of tannins. in wines ripening, the levels of seed catechin and experiment conducted on the impact of grapes of higher quality, the addition of tannin composition. One of the mechanisms for the formation epicatechin decreased significantly, while seeds on the tannin profile of wines using either exogenous tannin had negligible > A trained group of panellists who are able to use of wine polymeric pigments postulated in seed procyanidins (tannins) decreased frozen grapes in 1997 has been repeated effect on the total polyphenolic content or Development of methods to evaluate these methods and terms in a reproducible the literature, interflavan bond breaking slightly. Anthocyanins accumulated in the using fresh fruit. Although all the data have the colour of the wines after three months the sensory properties of monomeric, manner is available for tannin research. and bond making, was investigated in the early to mid ripening stages and then not yet been analysed and the wines need of storage. On the other hand, the addition oligomeric and polymeric pigments and last 12 months. Following a literature tended to plateau during the later stages to undergo sensory evaluation, it appears, of condensed tannin to the wines made procyanidins in wines Development of methods to procedure, seed procyanidin (tannin) and of ripening. not unexpectedly, that adding extra seeds from lower quality grapes enhanced the Significant progress towards this objective understand the formation of malvidin-3-glucoside (the dominant red to the ferment produces wines with total polyphenol levels in the wine after has been achieved. The results were oligomeric pigments (vitisins) pigment in grape skins) were isolated, Analysis of seed samples from Shiraz increased levels of phenolics, including three months of storage and gave an presented to Industry as a poster at the in wines added to four different white wines and grapes sourced from a range of irrigation tannins and pigmented polymers, and more increase in red colouration of the wines. Tenth Australian Wine Industry Technical Experiments involving the making of incubated for up to one month at room experiments during the 1998 vintage are colour. This work was presented as a poster mini lot wines have been conducted to temperature, together with the appropriate currently being assessed. This work is at the Tenth Australian Wine Industry investigate the factors affecting the controls. The formation of pigmented currently being written up for publication Technical Conference. formation of these types of stable colour polymeric material occurred to varying but and was presented as posters at the compounds. Grapes of different varieties, low extents in the samples, including those Tenth Australian Wine Industry but principally Shiraz, were sourced from with very low initial procyanidin levels and Technical Conference. 28 29 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Research Teams’ reports Industry Services Teams’ reports

Expected outcomes considerably enhanced the progress of > An understanding of the different winemaking tannin and protein projects detailed practices that may be used to manipulate the elsewhere in this report. tannin composition and the mouthfeel properties that these tannins impart to wines. This Facility conducted fourteen cases of problem solving work in collaboration with > Recommendations to Industry for winemaking the Industry and Analytical Services Teams. practices to produce wines of a defined quality The role of chemical analysis by mass and end use. spectrometry is to identify and quantify the taint materials causing undesirable impact Waite Campus Mass on grape, wine and related products, as well Spectrometry Facility as to investigate the cause of problems. The Staff: Yoji Hayasaka and Gayle Baldock types of problems encountered were cork taint (three cases); contamination with The four important roles of the Waite paints, styrene, and unknown (two cases Campus Mass Spectrometry Facility are to each), and plastic sheet, epoxy resin, act 1) as a leader in the application of mass chlorophenol, haze and 4-ethylphenol spectrometry to grape and wine research; (one case each). 2) as an investigator to solve the problems facing the wine industry and individual > The Institute is increasingly relying on advanced winemakers, using mass spectrometric GC-MS and LC-MS analyses for investigating From left: Peter Godden and Wies Cynkar techniques; 3) as a collaborator with The Industry taint problems. University of Adelaide in research and A wide variety of mass spectrometric Technical problem solving Oenologist, Nick Bruer, left the Institute teaching activities involving mass Due to the negative properties of ethyl analysis and consulting services were and consultation in December 1998, to pursue a career spectrometry; and 4) as a provider of carbamate (urethane) many export markets carried out for the Departments of Staff: Peter Godden, Adrian Coulter, Mark in winemaking. versatile and advanced mass spectrometric have introduced low allowable limits for this Horticulture, Viticulture and Oenology, Gishen, Peter Graves, Peter Valente and Nick techniques and related expertise to the compound in foodstuffs, including wine. Plant Science, Biochemistry, Geology and Bruer (until 18 December 1998). Confidentiality is an important aspect of scientific community including public as It is essential, therefore, that the Australian Zoology, The University of Adelaide as such services, and is strictly maintained in well as private institutions. Wine Industry has available to it methods well as schools of Bioscience and Physical The provision of problem-solving analysis all cases. When a particular problem is for measuring ethylcarbamate in wine. Science, Flinders University. Mass and advice to Australian winemakers considered to be of interest to the wider Usage of the gas chromatograph-mass spectrometric services have been provided represents a significant proportion of the industry, the results of investigative work spectrometer (GC-MS) and electrospray > A GC-MS based method for the accurate analysis to several private companies on a workload of the Industry Services Team. may be made available through relevant mass spectrometer (ESI-MS) on a time basis of ethyl carbamate at low ppb levels in wine has commercial basis. The Laboratory analyses several hundred publications, but under no circumstances by individual groups were 58% and 57% for been established. This analyses is now offered by wine samples each year (Table 1), using is the name of the winery, or any possible AWRI, 38% and 19% for The University of the Institute’s Analytical Service. As part of the wide-ranging Institute a wide range of routine and unique identifying reference, revealed. Adelaide, and 4% and 24% for other groups reorganisation, the name of the former analytical techniques, supplemented by including Flinders University, CSIRO and Technical Services Group was changed to detailed sensory evaluation by a panel of A summary of the number and type of private companies. Appropriate financial ‘Industry Services Team’. In addition, direct experienced tasters. The aim of the service samples received by the Industry Services arrangements for all users are in place to management of the Analytical Service and is to offer remedial and preventative Team over the past three financial years is recover the running cost of the Facility, and of the John Fornachon Memorial Library, advice based on the cumulative problem presented in Table 1. The total number of an additional payment is required for non- was removed from the Group, solely to solving experience of the staff, and the samples received during the year shows an levy payers and private institutions to allow the Manager to provide a higher Team Manager’s and Oenologist’s practical eighteen per cent decrease on the previous recover expenses incurred by staff of the quality service to industry in his area of winemaking experience, rather than two years. While continued Industry Facility for mass spectrometric analysis expertise in a rapidly growing industry with providing a simple diagnosis of the cause support for the services provided is and interpretation. many new practitioners. The Industry of the problems. Increasingly, staff see welcome, it is also pleasing to note that Services Team provides a range of advisory, themselves in an educational role, seeking there has been a decrease in the number Ongoing research on the characterisation problem solving and information services to disseminate information in a variety of of samples received in the combined and and quantification of tannins, to the Australian Wine Industry, and the ways, in order to prevent the recurrence of related areas of hazes and deposits and anthocyanins, flavour volatiles and grape physical resources utilised comprise the particular types of problems. The Industry microbiological instability. Whilst it is and wine proteins using GC-MS, ESI/MS, Industry Services Laboratory, part of the Services Team also provides technical difficult to draw conclusions regarding the LC-ESI/MS and nanospray-MS, as well as Trace Analysis Laboratory (formerly the support to the Institute’s Analytical reasons for this decrease, Industry Services their MS/MS techniques, was carried out Agrochemical Residue Laboratory) and Service, particularly in the areas of contract staff have placed particular emphasis on in collaboration with the Research Team tasting facilities. The Team exists to provide trial-winemaking services, and the highlighting the issues related to these members and students of the Institute, and information and technical assistance to the interpretation of analytical results. After areas of wine instability during the past the Department of Horticulture, Viticulture Australian Wine Industry, and in particular twelve years as a pivotal and highly valued two years. This has been done through and Oenology, The University of Adelaide. its winemakers, through the services member of the problem-solving service, the publication of articles in the Institute’s It is particularly noted that ESI-MS has described below. Technical Review, presentations and

30 31 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Industry Services Teams’ reports

distribution of relevant literature at now recognise and can deal with this type qualified and experienced winemaker; these enquiries and increasingly advanced Roadshows, and a presentation at the of problem themselves, rather than that the the Oenologist, Adrian Coulter; and Mark mass spectrometric analyses are employed Tenth Australian Wine Industry Technical scale of the problem has diminished. As Gishen, the Institute’s Quality Liaison to investigate ‘problem’ samples. Conference. In addition, this area will be foreshadowed in the previous Annual Manager. Peter Godden expanded his the first addressed by a new GWRDC- Report, a major comparative trial to winemaking experience during 1998, The Institute often acts as a referral service, funded project, the Targeted training of examine the technical performance of particularly in the area of making wines having links to Australian and international wine industry personnel: compilation of various types of wine closure, has now from the variety , by working wine research and political bodies. The vast a technical reference manual, which will commenced. Details are provided later during vintage in Italy, with the company store of information, both formal (in the commence during the coming year, and be in this report. . This was in response to a John Fornachon Memorial Library) and coordinated by the Industry Services Team. dramatic increase in the number of informal, is a valuable resource to the The types of investigations recorded in Australian grapegrowers and winemakers wider industry. However, despite the downward trend in Table 1 as ‘other investigative analyses’ are requesting information relating to the frequency of this type of investigation, extremely varied. Examples of the work growing, and producing wine from, A summary of the enquiries received by a substantial number of wine samples carried out this year are: evaluations of Italian grape varieties. Peter Godden, Adrian Coulter, Mark Gishen continue to be received with wine additives, such as tartaric acid and and Nick Bruer during 1998/99 is presented microbiological instability, often resulting bentonites, for regulatory compliance; Most queries are technical in nature and in Table 2. The figures show an eight per cent in a haze or deposit having formed after analysis of a with a high pH arise from Australian winemakers. increase in the number of enquiries bottling. Many of these wines have a high level, which required an unusually large However, many general queries are also received, compared to an average increase pH level, a low concentration of addition of bentonite to render it protein received from Government bodies, the of approximately five and a half per cent dioxide, and in some cases it is apparent stable; analysis of the oxalic acid content general public, and secondary and tertiary in the previous two years. The trend that the primary or malolactic of wines from a particular vineyard/winery, students. Where appropriate, the query is towards a greater proportion of enquiries fermentations are incomplete. Commonly, which had proved to be -tartrate answered over the telephone, by facsimile coming from wineries has continued. The these wines have been subjected to a unstable in previous vintages; and analysis or by e-mail. Industry Services staff supply number of calls received from government minimal level of filtration. of a wine in which calcium-tartrate approximately five hundred technical organisations returned to previous levels instability seemed to have been conferred papers or other pieces of relevant literature during the year, after a sharp increase The number of samples submitted with by fining with calcium-caseinate. to callers each year. More complex cases in 1997/98. closure-related problems has shown a are solved with winery visits and the marked decline, and this is another area Winemaking consultation support facilities provided by research and The Consultation and Investigative and From left: Peter Valente and Adrian Coulter in which Industry Services staff have been The Industry Services Team provides a Library staff. The analytical capacity of the Advisory Services are supported by highlighting the issues for many years. winemaking consultancy service principally Industry Services Laboratory plays an vineyard and winery visits and seminar The decline in the number of samples may through the Manager, Peter Godden, a important role in responding to many of tours to all major wine growing regions, it has not been promoted or advertised, is organising a session of the Symposium merely indicate that industry practitioners generally organised in conjunction which is an indication both of the quality of titled Exploring the links between grapes, vines and with local vignerons’ associations. the Course and the need for practical wines, which will include speakers from The Institute aims to visit each major training of industry personnel away from Australia, New Zealand and Italy. In Table 1. Summary of the number and type of samples submitted to the Table 2. Enquiries received by advisory staff during the past Australian viticultural region through their individual work environment. As in addition, the Symposium will include a Industry Services Team for problem solving during the past three years three years such formal visits and tours every second the past, Associate Judges for the 1998 Quality Management workshop, which year, with routine shorter visits by key Adelaide Wine Show were selected from is being organised by the Quality Liaison Samples received 1996/97 1997/98 1998/99 1996/97 1997/98 1998/99 staff as opportunities arise–frequently in Course participants, and the course Manager, Mark Gishen, with assistance conjunction with industry events such as continues to attract interest from the from the Team Manager. Determination of haze, deposit, etc. 142 80 79 Wineries 769 853 980 capital city Wine Shows, and seminars held production, marketing, sales and by other industry bodies. educational arms of the industry, from all Evaluation of new analytical Microbiological investigations 66 88 48 Government organisations 76 114 70 States of Australia, New Zealand, and the techniques and of processing A formal, week-long, ‘Roadshow’ visit, United Kingdom. The Institute is most aids for winemaking Sensory assessments 106 74 52 Other 432 396 419 comprising six of the Institute’s most grateful to Peter Leske (Nepenthe Wines) Staff: Peter Godden, Adrian Coulter, senior staff, was made to Western Australia for his pivotal role in mounting the tenth Peter Valente, Mark Gishen and Nick Bruer Taint problems 49 133 117 Students 44 33 35 in November 1998. A full list of industry and eleventh Advanced Wine Assessment (until 18 December 1998) visits and seminar events in which Industry Courses (the planned twelfth course was Other investigative analyses 143 203 245 Total 1321 1396 1504 Services staff participated during the year is held in August 1999, and led by Peter The Industry Services Laboratory provided in Appendix 1. Godden, Manager Industry Services). maintains a GWRDC-funded project for the Closure-related investigations 319 266 154 improvement and development of methods The tenth Advanced Wine Assessment Throughout the year, the Team Manager of wine analysis, and the evaluation of Total 841 844 695 Course was held in September 1998, and continued to serve on both the Organising winemaking processing aids and additives. the eleventh in December 1998, giving and Program Committees of the Fifth The evaluations take one of two forms: Note: In previous years, the category ‘Closure-related investigations’ another 60 participants the opportunity to International Symposium of Cool Climate the relative performance of commercially was recorded as ‘Cork-related investigations’. This change reflects test and improve their sensory evaluation Viticulture and Oenology, which will be available products or the evaluation of the variety of closure-types now being used by the Australian performance. The demand for the Course held in Melbourne between the 16th and new materials marketed to the industry. wine industry. continues to be strong, despite the fact that 20th of January 2000. The Team Manager Staff also provide analytical support to the

32 33 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Industry Services Teams’ reports

Australian Wine and Brandy Corporation associated with this test, and it is very red grape juice, by Roche Cobas FARA auto the red and white primary-fermentation internationally recognised standards, proficiency testing programs for routine and the Industry through the coordination simple to perform. However, some analyser; enzymatic determination of and malolactic fermentation trials, have starting from the Codex HACCP principles wine analysis and for agrochemical residue and conduct of surveys of aspects of inconsistencies were found, based on in red and white grape juice by been completed. The protocol for the and leading to the full ISO 9000 quality testing. The Analytical Service has wine composition. current knowledge of the ecology of Roche Cobas FARA auto analyser; determination malolactic fermentation trial was expanded management standard. purchased and begun implementation of a wine . of ethyl carbamate in white and red to include analysis of the fermentation , quality management software package A major comparative trial, which will wine by GC/MS; and application of and the white wine primary-fermentation The national food hygiene regulations called Paradigm Quality. This was purchased examine the technical performance of During the growing season which preceded the Multi Residue Assay (MRA) for trial was expanded to include juice settling. (Food Safety Code) that have been primarily to assist in the task of document various types of wine closure and define the 1999 vintage, weather conditions over agrochemical-residue determination Fruit for the red and white wine primary proposed by the Australia New Zealand control, but will also assist in the control relevant performance specifications, has much of Australia were conducive to the by GC/MS, to grapes. fermentation trials, was sourced from an Food Authority (ANZFA) may have of all other aspects of the quality system. now commenced. The trial wine was growth of the mould . organically managed vineyard, so as not to significant impact on the wine industry. Policy documents and laboratory bottled under commercial conditions in Consequently, many juice and wine samples Trace Analysis Laboratory contain a background level of residues. It appears that all wineries will need to methods are being installed on the May, and the technical performance of were analysed by the Analytical Service to (formerly the Agrochemical The bunches were then individually comply with registration requirements system continuously and it appears that fourteen closures will be examined. determine the activity of laccase, the main Residue Laboratory) sprayed with the agrochemicals which soon after proclamation of the legislation, considerable efficiencies will be realised in Included in the trial are: two types of oxidative enzyme associated with this Staff: Peter Godden, Greg Ruediger, are the subject of the trial. and will eventually need to have a HACCP- electronically maintaining our large body natural cork; two different types of cork mould, using the Novo-test(R) laccase test- Kevin Pardon type food safety program in place. The of documentation. closure which contain a synthetic kit. Some discrepancies were noted The continued assistance of the Institute has prepared a draft guideline for component; three closures manufactured between results obtained from certain red As part of the Institute restructure, the title Institute’s Viticulturist, Alex Sas, in the the industry to help explain the Following a successful feasibility study, using different extrusion processes; a juice samples, and from wine made from of the Agrochemical Residue Laboratory interpretation of analytical results and requirements and impact on the industry. a collaborative research project evaluating closure manufactured from expanded those juices, such that laccase activity was was changed to Trace Analysis Laboratory. liaison with CSIRO and the viticultural ANZFA have offered to help review this the use of near infrared spectroscopy styrene-plus other monomers; five identified in the wines but not in the juices. The change was made in recognition of the and agrochemical supply industries, document and their cooperation will be (NIRS) for the rapid determination of a moulded closures manufactured by During an investigation by Industry range of analyses being performed by the is gratefully acknowledged. sought in finalising the guideline. As part of number of compositional parameters in different processes or from different Services staff, samples of fruit from the Laboratory, which also now includes oak the development of the HACCP module of grapes, must, wine and grape spirit was materials; and a roll-on tamper-evident same vineyard were divided into two lots; volatile components, chloroanisoles and Quality Liaison Manager the From Grapes to Glass program, a code of commenced. The details of this project closure. Various aspects of closure berries with visual signs of Botrytis infection chlorophenols, and ethyl carbamate. Staff: Mark Gishen good manufacturing practice is being are reported under the GWRDC-funded performance will be examined, including and berries without infection. Each lot was The work of the Laboratory relating to drafted in collaboration with the Institute’s project, AWR 98/2 Analysis of quality parameters those relating to each closure’s physical divided in two, half of the berries being the CRCV-funded trials which seek to The major output of the Institute’s Health and Regulatory Information in grapes and wine using Near Infrared Spectroscopy characteristics, chemical analysis of the macerated and the juice gently pressed, elucidate the fate of agrochemicals during activities in the provision of advice on Manager, and is ready for release in (NIRS) elsewhere in this wine in order to examine sealing and the other half homogenised in a food the winemaking process, remains part quality management techniques to industry September 1999. This document will Annual Report. performance, and sensory analysis coupled processor. The laccase activity assay was of the Industry Services Team and is remains the From Grapes to Glass program, provide a reference support program for with chemical analysis using GC/MS, to then applied to all of the samples. Each lot nearing completion. which was published in August 1997. the implementation of food safety and Provision of technical examine any effect the closures may have was then inoculated with yeast, fermented Two more companies have undertaken quality systems and it is planned that this information on wine aroma and flavour. In addition, a to dryness, and the assay applied to the Methods development is an ongoing the program, with one of these already will gain official status and endorsement by Staff: Peter Godden, Catherine Daniel, Ingrid Oats trial will be conducted in conjunction with resulting wine. The results indicated that function of the Trace Analysis Laboratory, successfully obtaining certification. One the Industry. and Rae Blair the wine-marketing staff of The University either when applied to red juice samples and during the year the Multi Residue other company from an earlier group of Adelaide, to examine wine trade and the assay may underestimate potential Assay (MRA) for the determination of has also been successful in attaining Mark Gishen is assisting several other The John Fornachon Memorial Library consumer acceptance of various closure laccase activity, or that laccase is more active agrochemical residues, was extended from independent third party certification. organisations in the staging of events of The John Fornachon Memorial Library types. The full trial protocol was published in wine than in juice. wine to grapes. In addition, the MRA for interest to the wine industry including a holds the largest collection of technical in the June 1999 issue of the Institute’s wine was granted NATA accreditation. > The From Grapes to Glass kit has now been workshop on quality management for the wine literature in Australia. The Library’s Technical Review and in the Australian > The laccase assay provided a better indication of enhanced to incorporate a HACCP-type (hazard 5th International Symposium on Cool principal responsibility is to provide Grapegrower and Winemaker (Institute possible laccase activity in wine when applied to During the year, work has progressed analysis and critical control point) quality and Climate Viticulture & Oenology technical information to the Australian publication number 593). an homogenate, than it did when applied to in collaboration with Dr John Skerritt, safety plan that will encompass the requirements (Melbourne, January 2000), and part wine industry and to the researchers of red juice. formerly of CSIRO Plant Science and Alex of the proposed changes to the food hygiene of the speaker program for the 6th the Institute. The Library is also used During the year, the Industry Services team Sas, to develop ELISA-based test kits for the regulations, and meet the needs of the smaller Australian HACCP Conference (Adelaide, extensively by other groups such as commissioned a new Perkin Elmer atomic With input from research staff, the determination of agrochemical residues scale businesses in the industry. August 1999). students, government bodies and absorption spectrometer. The instrument following analytical methods have been in grapes and wine. The Laboratory has private companies. allows for most existing procedures to be validated during the year, to the standards conducted further analysis of samples This was achieved through a development On a cost-recovery basis, Mark Gishen takes fully automated, and it is envisaged that an required by the Institute’s internal for the validation of test kits for several program undertaken with the cooperation primary responsibility for the internal Information and document in-built system of sample concentration, Quality System which is based on NATA commonly used agrochemicals, including of a small to medium sized winery and quality management systems of the delivery services will significantly reduce detection limits for requirements: determination of cis and carbaryl, iprodione, metalaxyl, triadimenol included all aspects of the operation from Analytical Service, overseeing management The John Fornachon Memorial Library has cations such as lead and . trans-oak lactone, guaiacol and 4- and carbendazim grapegrowing through to bottling. The reviews, documentation, auditing, and excellent access to international databases, methylguaiacol, vanillin and 4-ethyl phenol resulting draft program was further corrective actions. Reviews conducted particularly in the fields of science, A new procedure for identifying the Gram in wine and oak-wood products, by GC/MS; Work on CRCV-funded trials examining the developed in a pilot project with a group throughout the year resulted in technology and medicine. If requested, the Stain-status of a range of bacteria was determination of Carbendazim and fate of agrochemical residues during the of wineries in Victoria with some financial improvements in many areas including Librarian, Catherine Daniel, will carry out trialed during the year. In comparison Pyrimethanil in grapes and wine by HPLC; winemaking process and subsequent wine assistance from Business Victoria. The audit scheduling, and quality control online searches on commercial databases to the procedure currently used, this measurement of alcoholic strength using a storage, is nearing conclusion. During the resulting model provides a simpler checks in laboratory methods. The on any appropriate topic. The cost of an procedure has the advantages of not densitometer, following distillation; a year, samples for the ‘storage trial’ were and cheaper program that uses a Analytical Service continues to participate online search depends on the complexity using any of the staining solution usually colorimetric method for the measurement analysed at the twelve-month interval, and staged approach in the attainment of and excel in both national and international of the subject and may range from $50 of alpha-amino nitrogen in white and 34 35 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Industry Services Teams’ reports

Table 3. Summary of information requests during 1998/99 Table 4. Number of records on the Library’s catalogue and information databases Wine Number Industry Staff Other Total Library catalogue databases of records

Information requests 139 48 151 338 BOOKFILE: books, conferences and theses 3116

Online database searches 10 75 ~ 85 ARTICLES: scientific papers 28727

Interlibrary loans MEDIC: medical papers 2005 requests sent1 9 552 ~ 561 requests received2 ~ ~ 122 122 JOURNALS: journals, newsletters, statistics and annual reports 384 Technical Review requests3 ~ ~ ~ 185 Library information databases Technical Review articles forwarded4 ~ ~ ~ 1062 PRESERVE: wine additives legislation 783

Article requests5 ~~ ~53 REGS: European Community wine legislation 338 From left: Catherine Daniel, Creina Stockley and Ingrid Oats Articles forwarded6 ~ ~ ~ 224 AGROCHEM: agrochemicals 1917 onwards. Only costs directly incurred in Specialized information services bibliographic details of the Library’s carrying out an online search are passed on The library staff continue to be actively collection of the European Union Number of Institute MAILNEW: contact names and addresses 1912 to the wine industry client. Alternatively, involved in the production of specialized wine legislation. publications forwarded ~ ~ ~ 357 library staff can provide, free of charge, a information products for the benefit of ISYS-full-text retrieval database covering report of relevant articles indexed on the Wine Industry, such as the annual and Catherine Daniel provides reports, either 1 Staff at the JFML sent a request to another library for an article. United States of America Federal Register 629 the Library’s in-house databases. It is web-based editions of the Agrochemicals on particular subjects or authors, listing the 2 Requests received by the JFML from other libraries for articles from anticipated that wine industry clients will registered for use in Australian viticulture, the records retrieved from any of the Library’s our collection. be able, in the near future, to obtain bimonthly Technical Review, the Technical in-house databases. A summary of the size 3 Number of requests received for articles published in the external access to the Library’s in-house Review Index, and several in-house technical of the Library’s catalogue and information Technical Review. fund, which was established in 1969 by databases (24 hours a day) through a information databases. databases is given in Table 4. 4 Number of articles forwarded donations from the winemakers and searchable web-based product being (usually more than one article is requested). friends of the late John Fornachon, the developed - see report below. A trial with Library collection Online access project 5 Requests received for articles within the JFML library or database. first Director of Research of the Institute. a commercially available software package Eighty-seven monographs and seventeen In March 1999, the Institute submitted to 6 Number of articles forwarded, excluding staff publications The Library is funded by annual grants has shown great potential. conference proceedings were added to the the GWRDC an application to enable the (usually more than one article is requested). from the Institute together with the Library collection during 1998/99. The development of a web-based searchable income generated from investment of Examples of free library services include Library subscribes to 58 journals and product, that would allow Australian wine the Endowment Fund. answering information queries, providing receives approximately 70 annual reports, levy payers the ability to search through subscription, by government and other Email service reports of searches conducted on the journals and newsletters through exchange the Institute’s databases 24 hours a day organizations and individuals, both in A leaflet was inserted into the December Acknowledgments Library’s in-house databases, and supplying and donation. The Library also maintains a from a remote location. This application Australia and overseas. Technical Review 1998 issue of the Technical Review, offering an The Institute wishes to thank all copies of Institute staff papers and collection of over 18000 reprints. was approved, and the Library staff have provides progress reports to the Industry Email advice and information on technical issues individuals and companies who contribute Technical Notes. A summary of information been undertaking, and will continue to on the Institute’s research as well as service. This service is a fast and cost- to the collection through donations or requests for 1998/99 is presented in Table 3. Library databases undertake the enormous task of preparing updates on relevant conferences, efficient way of disseminating important exchange agreements. The support of Apart from a computer-based catalogue of the library’s existing database records regulatory amendments and medical technical information quickly to interested the following persons and organizations Document delivery books and journal holdings, the Library has for importation into the new structure. issues. Technical Review’s ‘Current Literature’ members of the Australian Wine Industry. that have donated books or journals is The Library can supply either books or several specialist in-house databases, which Additionally, the Librarian and the section provides citation details and We were pleased with the response acknowledged: Australian Bureau of photocopies from its collection or obtain index over 28,000 scientific and technical Communication and Publicity Manager abstracts of recently published technical received for this service, as over 130 Agriculture and Research Economics, such items for wine industry clients reprint articles; over 2,000 articles on the are also undertaking negotiations with and scientific articles. Recipients of Technical subscribers have supplied their email Australian Dried Fruits Corporation, through the interlibrary system. Patents or medical aspects of alcohol consumption; trade and journal publishers to resolve Review may order articles featured in the addresses to date. Two electronic bulletins Australian Wine and Brandy Corporation, standards can also be ordered. Electronic the registrations and maximum residue the many issues associated with providing ‘Current Literature’ section via a request have been issued since the formation Australian Wine and Brandy Producers’ ordering and delivery services mean that limits of vineyard agrochemicals used in access to published material by wine form available within each issue or from the of the service. Industry staff wishing to Association, Commonwealth Scientific and most interlibrary requests are fulfilled Australia’s main export markets; brief industry personnel for research and Technical Review Index. Demand for such receive this service should email our Industrial Research Organization, K.F. within five days. Charges apply for the records detailing the wine regulations for personal study. articles continues to be high. Technical Communication and Publicity Manager, Pocock, D.J. McWilliam, Dr B.C. Rankine, supply of some items. permitted preservatives and processing Review is edited by Creina Stockley, the Rae Blair (on [email protected]). Dr J. Spawner, Dr J. Spooner, The aids in nearly 60 countries; and the Technical Review Health and Regulatory Information University of Adelaide, Viticultural Technical Review is received by all Wine levy Manager and is partially supported by The The John Fornachon Memorial Library Publishing Inc., Winemakers’ Federation paying wineries in Australia and, through Thomas Walter Hardy Trust Fund. Endowment Fund of Australia Incorporated. The Institute acts as the Trustee of this 36 37 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Industry Services Teams’ reports

To develop links Increase in enquiries received Industry awareness of chemical past years, the booklet was posted free to Staff : Creina Stockley • the Draft National Youth Alcohol Strategy between viticultural and > During 1998/99, a total of 656 enquiries residue issues every Australian winery, and was prepared of the Federal Department of Health and oenological research were received by the Viticulturist, an increase A highlight this year was the launch of the with the assistance of Catherine Daniel, the This project has been funded since 1990. Family Services; Staff: Alex Sas of 11% on the previous 12 months. The majority of ‘agrochemicals information’ website in Institute’s Librarian. Parts of the booklet Creina Stockley, a clinical pharmacologist, • Review of the recommendations enquiries were regarding the use of agrochemicals August. The site was designed, and is and website were reprinted in several assumed this position in 1991 as part of her regarding responsible drinking of the The Viticulturist has continually performed for pest and disease control; the persistence of maintained by the Viticulturist with support industry magazines and manuals. responsibilities as Health and Regulatory National Health and Medical Research tasks and activities which link viticultural residues through winemaking and their effects on from the Librarian, and lists: the preferred This information assists wineries and Information Manager. A database of Council of Australia; knowledge and research with Oenologist fermentation; and issues related to maximum chemicals for use in winegrape production; grapegrowers with the selection of pest and research on the beneficial and detrimental • Application 359–Labelling of alcoholic counterparts. This is particularly true residue limits in overseas markets. all products registered for use in viticulture; disease control strategies that minimise the health effects of alcohol and in particular, beverages ‘This product contains through the interaction with CSIRO Plant resistance management strategies; and risk of unwanted chemical residues in wine. wine, was established as part of the John alcohol. Alcohol is a dangerous drug’, Industry in regard to agrochemical use in Successful project applications maximum residue limits (MRLs). It also has Fornachon Memorial Library database. of the Australia New Zealand Food Australian viticulture, and also through Many of these enquiries were from a ‘news and notices’ page. The website Development of rapid tests to This was facilitated by the subscription Authority; and his considerable involvement in technology grapegrowers and winemakers concerned (www.waite.adelaide.edu.au/AWRI/agro measure chemical residues to relevant medical and scientific journals, • Draft resolution 98/121 Educational diffusion. Specific activities are about late-season Botrytis bunch rot, which chem/agrochem.htm) complements the Alex Sas is also a collaborator on the and by the formal and informal exchange program ‘wine, alcohol and society: outlined below. was wide-spread. The severity of this Institute’s annual publication, Agrochemicals GWRDC-funded project, Simple screening of information between complementary healthy lifestyles and behaviour’–Part 2 outbreak in some regions reinforced an registered for use in Australian viticulture, methods for chemical residues in Australian wine organisations, both national and (version 2 modified) of the Nutrition earlier decision to request funding from the however, has the added benefits of being and wine grapes, which is reported in detail in international. During 1998/99, 65 and Wine Expert Group of the Office CRC for Viticulture to develop a rapid test updated more regularly and the inclusion the GWRDC Annual Report, submitted by independent information requests received International de la Vigne et du Vin (OIV). to measure the amount of Botrytis cinerea and of the MRL database. Upon request, CSIRO Plant Industry. The project, which is on wine and health issues from industry, associated rots in grapes. This project information found on the website is faxed conducted in collaboration with CSIRO government and the general public were Project coordination: recently received funding from the CRC to those without access to the internet. Plant Industry, is in its last phase and some fielded by the Health and Regulatory • AWF-funded – Gender differences in the for Viticulture II and will be conducted in of the tests are nearly ready for commercial Information Manager. metabolic response of young people to alcohol, collaboration with Amanda Hill of CSIRO The circulation of the agrochemicals release. Our commercial partner, in conjunction with Charles Sturt Plant Industry, Canberra. booklet to grapegrowers was dramatically EnviroLogix, produced prototype kits that Subscription to relevant medical and other University, Department of increased this year by its inclusion as a measure organophosphate/carbamate, journals has continued. The journals have Gastroenterology of St Vincent’s supplement in the September edition of organochlorine and carbendazim residues, been regularly scanned, the database of Hospital, Melbourne, School of the Australian Grapegrower and Winemaker. As in which were used in the training of staff research on the has Veterinary Medicine of the University from 30 wineries by the Viticulturist and been added to and articles have been of Pennsylvania. Dr John Skerritt. Eighteen wineries then prepared for inclusion in the Institute’s • GWRDC-funded AWR97/2–Potential evaluated the kits in-house over a four- publication, Technical Review, and for other cardio- and cancer-protective effects and month period. The conclusion from this Australian wine industry and international mechanisms of wine. trial was that the assays were reliable, alcohol industry newsletters. Articles and relatively easy to use and enabled a high other material have also been prepared The Health and Regulatory Information throughput of samples. for the electronic and print media. On a Manager is a participant in, and cost-recovery basis, six lectures have been co-ordinator of, three GWRDC-funded Provision of technical information prepared and presented on wine and subprojects under this umbrella, namely: and industry training health issues for the Graduate Diploma in The following activities were conducted by Wine Science inaugural subject, Wine in • HRI97/2 Potential cardioprotective the Institute’s Viticulturist: Society, of The Department of Horticulture, activities of wine components based on • facilitation of six IPM Viticulture: Viticulture and Oenology of The University synergistic interaction with E. Research to Practice workshops in of Adelaide (see Appendix 2). Principal Organisation: Heart Research SA and WA; Developments Pty Ltd. • preparation of abstract and relevant Submissions prepared on behalf of the articles for the Institute’s bi-monthly Australian wine industry include, but are Staff: Dr Roland Stocker, CoVien Phu publication, Technical Review; not limited to: • participation in the Institute’s • the Draft National Strategic Frame Briefly, male apolipoprotein E gene ‘Roadshow’ visits to Western Australia work 1998-2002: A Community knockout mice (8 to 10 weeks old) were (see Appendix 1); and Partnership on Drugs Strategy of the maintained on a high fat diet containing • coordination of poster display at Federal Department of Health and 21.2% (w/w) fat and 0.15% (w/w) Tenth Australian Wine Industry Family Services; cholesterol; these mice are an animal Technical Conference and co-editing • both the Draft National Strategic Plan model commonly used for atherolsclerosis, the proceedings. on Alcohol Strategy of the Federal as the mice when fed on a high fat or * Information on other activities of the Department of Health and Family western diet, develop atherosclerotic Viticulturist can be found in Appendix 1. Services, and the Draft National Drug lesions similar to those observed in Strategy Alcohol Action Plan 1999 humans. The animals were supplemented Preparation of information on Strategy of the Federal Department of by gastric gavage with water (control), wine and health issues Health and Family Services documents; whole wine (red, white and de-alcoholized From left: Greg Ruediger and Alex Sas

38 39 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Industry Services Teams’ reports

red wine) or its equivalent Fraction 1 Staff: Dr Kevin Croft, Associate Professor effects of the phenolic compounds may (equivalent to 200 mL wine per 70 kg per Ian Puddey, Professor Laurie Beilin, have been counteracted by the pro-oxidant day) daily for one month. Blood was then Rima Abu-Amsha Caccetta effects of the ethanol component. obtained through intra-cardiac puncture and the heparinized plasma prepared for A number of groups have shown that • CSN97/2 Reduction of damage to LDL and analysis of a -tocopherol, ascorbate, total phenolic compounds in red wine exert DNA from oxidative free radicals by the cholesterol, total triglyceride, low density antioxidant effects on in vitro lipoprotein regular and moderate consumption of lipoprotein and high density lipoprotein. oxidation leading to speculation that red wine. Principal organisation: CSIRO wine consumption mediates unique anti- Division of Human Nutrition. Our preliminary results indicate a atherosclerotic effects compared to other cholesterol-lowering activity of de- alcoholic beverages. The results of a study Staff: Will Greenrod alcoholized red wine and white wine on the effects of short-term red wine Fraction I, or a component thereof. Thus, consumption to 12 male volunteers by Will Greenrod, the appointed PhD the administration of de-alcoholized red measurement of lipoprotein oxidation candidate, commenced work on this wine or white wine Fraction I at a dose ex vivo, however, were not conclusive. project in June 1998. Approval was equivalent to the daily consumption of 200 Therefore, a longer-term, cross-over obtained from both the CSIRO Division mL wine by a 70 kg person per day, to intervention study was conducted to of Human Nutrition Ethics Committee and

apolipoprotein E gene knockout mice for measure F2 -isoprostanes, which are that of The University of Adelaide, for the one month significantly decreased the currently the best available biomarker first clinical intervention examining the plasma concentration of cholesterol from of in vivo peroxidative damage. immediate effects of wine consumption 5.2 ± 5.1 mM (control) to 1.0 ± 0.3 mM on in vivo changes in blood that may be (de-alcoholised red wine; p = 0.0012) and Eighteen male smokers (greater than 10 protective against oxidative damage to From left: John Hughes and Matt Holdstock 1.3 ± 0.1 mM (white wine Fraction I; cigarettes per day) were studied because DNA. In the interim, experimental p = 0.0012). Both de-alcoholised red wine of evidence that smoking increases the protocols were optimised for the detection whether any of the specific components take account of necrosis events, which we Technical and regulatory support and white wine Fraction I did not affect level of oxidative stress. They consumed of DNA damage using the cytokinesis of wine protected them from the induced have been recently shown to be a potential to the Australian wine industry plasma concentration of triglycerides, red wine, de-alcoholised red wine or white blocked micronucleus (MN) assay. The use oxidative damage. confounder in the DNA damage assay. Staff: Peter Høj, Creina Stockley and Rae Blair although the plasma concentration of wine for two consecutive weeks with a one- of nucleoplasmic bridges as an additional a -tocopherol was also decreased to an week wash-out period between beverages. measure of chromosome rearrangement The first clinical intervention examining The commencement of the first clinical One of the activities of the Institute has extent similar to that of cholesterol with Before and after each beverage, the was evaluated and shown to be a valuable the immediate effect in blood following the intervention was delayed by two months been to provide legal/regulatory and strong correlation. concentration of both plasma and urinary complementary sensitive end-point to consumption of wine has been completed. because of difficulties with securing a technical advice and assistance to the

F2 -isoprostanes was measured. Serum the MN assay; nucleoplasmic bridge In this intervention, eight human reliable source of de-alcoholised red wine Australian Wine Industry, through the The cholesterol-lowering effects observed g -GT was monitored as an indicator of measurements have now been included volunteers were required to maintain a diet to match the whole red wine selected for Health and Regulatory Information were dramatic. If confirmed with larger alcohol consumption and urinary 4-O- in the project. Dose-response curves for low in phenolic compounds for two days the intervention. Consequently, it was Manager and the Industry Services animal numbers, they could indicate a methylgallic acid, a major metabolite of human lymphocytes to oxidative damage prior to the study in order to maximise the necessary for Mr Greenrod to spend Team. During 1998/99, 108 independent potential protective activity of de- gallic acid, was measured as an indicator induced by hydrogen peroxide and ionising detection of effects from wine-derived additional time developing a vacuum information requests on technical and alcoholised red wine and white wine of the absorption of phenolic acids. The radiation were established, and the test phenolic compounds. During the study, the distillation procedure to produce the regulatory issues from the government

Fraction I against cardiovascular events, plasma concentration of F2 -isoprostanes doses for the subsequent experiments were volunteers consumed either whole red required de-alcoholised wine. Analyses and industry were fielded by the Health particularly if the decrease in the plasma (p<0.05) decreased significantly with selected accordingly; an excessive dose of wine, de-alcoholised red wine or an alcohol by the Institute showed that the de- and Regulatory Information Manager. concentration of cholesterol was associated de-alcoholised red wine as compared with either agent leads to excessive cell death solution, and blood samples were alcoholised wine produced by Mr Greenrod with the decrease in the concentration the alcohol-containing beverages. The where the mutation rates can not be collected during the first four hours post- was free of alcohol and proved to be At present, Peter Høj is a member of the

of buoyant (that is, pro-atherogenic) urinary concentration of F2 -isoprostanes accurately assessed. In vitro experiments consumption. A proportion of the blood palatable to volunteers in the intervention. Prime Minister's Science, Engineering lipoprotein cholesterol. In addition to decreased significantly with de-alcoholised examining the protective effects of alcohol, samples were challenged with a single and Innovation Council and serves on the observed cholesterol and a -tocopherol red wine when compared with red wine glycerol, tartaric acid, catechin, mixture of acute dose of ionising radiation while the All three subprojects commenced their the following Committees and Boards: - or vitamin E-lowering effects, de (p<0.05). The concentration of g -GT these components and stripped white wine rest of the samples was fractionated to second year of funding. International Trade and Technical Advisory alcoholised red wine also seemed to decreased significantly with de-alcoholised against induced oxidative damage to collect blood plasma. Plasma has been Committee and Wine Practices Committee decrease plasma lipid oxidizability and the red wine and increased with both alcohol- lymphocytes have been completed. Human stored frozen for subsequent challenges Project participation: of the Australian Wine and Brandy plasma concentration of very low density containing beverages (p<0.0005). The lymphocyte cells were collected from to test the resistance to hydrogen peroxide • GWRDC-funded Wine and health: does Corporation; the Technical Committee of lipoprotein (VLDL), a constitutent of LDL. urinary excretion of 4-O-methylgallate human volunteers after the consumption damage to DNA. The latter challenges will it effect consumer attitudes and consumption the Winemakers' Federation of Australia; increased in the 24-hour urine samples of 300 mL of red wine and a model-wine commence in July 1999. of wine, in conjunction with the Department and the Wine Committee of the Royal • UWA97/2 Grape antioxidant phenolics: following red wine or de-alcoholised red solution (control); these cells were then of Horticulture, Viticulture and Oenology Agricultural and Horticultural Society of absorption and inhibition of lipid wine ingestion, but not with white wine. subjected to the pre-established doses of The scoring of slides for assessment of of The University of Adelaide and The South Australia. He serves on the editorial peroxidation in humans. Principal hydrogen peroxide and ionising radiation. DNA damage is time consuming compared Australian Centre of Wine Business board of the Journal International des Sciences de organisation: Department of Medicine, The results from this study suggest an The slide scoring to access the mutation to routine biochemical techniques and is Management of the School of Marketing la Vigne et du Vin; Committee of Management, The University of Western Australia. antioxidant effect of de-alcoholised red rate and hence DNA damage of these cells expected to overlap with other phases of The University of South Australia Viticultural Publishing, publisher of wine to inhibit lipid peroxidation in vivo. is currently being conducted to determine of this project. Furthermore, additional Australian Journal of Grape and Wine Research. He In the alcoholic beverages, the antioxidant analysis of slides from the hydrogen is also the Chair of the Conference Planning peroxide challenges may be required to Committee of the Eleventh Australian

40 41 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Industry Services Teams’ reports

Wine Industry Technical Conference (7-10 Analytical Service nitrogen analysis. This two-step analysis also witnessed an increasing demand for October 2001, Adelaide) - he served the Staff: Sue Weeks, John Hughes, involves the measurement of both ammonia oak and TCA analyses, and demand for same role for the Tenth Conference (2-5 Matthew Holdstock, Greg Ruediger, and alpha amino nitrogen and was provided these analyses is expected to increase August 1998, Sydney). He is co-editor of the Gayle Baldock, Amanda Cook, Matthew Cream, as a new service in time for the 1999 Vintage. dramatically as winemakers realise the Proceedings of the Tenth Conference, and Adam Fisher, Peter Graves, Jeremy Hack, potential to better control and understand is a member of the Australian Organising Radka Kalouch, Andrea Kemp, Adam Loveys, A further new service became available outcomes of their winemaking practices Committee of the 26th World Congress Kevin Pardon and Randall Taylor this year when staff of the Analytical through state of the art analyses. and 81st General Assembly of the Office Service validated the method for analysis International de la Vigne et du Vin (OIV) The Analytical Service, first established of ethyl carbamate, in conjunction with the The Analytical Service has maintained its (11-18 October 2001, Adelaide). in 1984, is a commercial facility run Institute’s Mass Spectrometry Manager, National Association of Testing Authorities independently of GWRDC-funded activities. Yoji Hayasaka. (NATA) registration since 17 March 1986 Creina Stockley is a member of the The Analytical Service serves as a conduit in the fields of chemical testing for food, Australian Wine and Brandy Corporation's for provision to the Australian Wine In 1996, the Analytical Service was the first specifically alcoholic beverages and International Trade and Technical Advisory Industry of practical outcomes of the commercial laboratory in the world to metrology for our equipment calibration Committee and the Legislative Review Institute’s published research. The provide DNA typing for the identification services. The laboratory is also recognised Committee and a member of the Technical Analytical Service conducts up to 40,000 of grapevine cultivars and and as an approved wine analysis laboratory by Committee of the Winemakers' Federation individual analyses on wine per annum use. The DNA test, initially developed by EU, Japanese and several other overseas of Australia. Rae Blair is a member of the and offers a wide range of different CSIRO, involves the extraction and analysis governmental authorities. Conference Planning Committee and is measurements, many of which are adapted of DNA from the submitted plant material, the Treasurer and Conference Manager of from our own research. Recent examples to produce a DNA profile. This profile is During the year, the Service took the Eleventh Australian Wine Industry of this are the oak flavour analysis and the compared with those in an established delivery of a new Atomic Absorption Technical Conference (she served the same TCA analysis which were both launched to database of grapevine DNA profiles. Spectrophotometer. The Perkin Elmer role for the Tenth Conference - 2-5 August Industry in August 1998. The availability The DNA profile is a unique ‘fingerprint’ ‘AAnalyst 300’ offers many features 1998, Sydney). She is co-editor of the of both the oak and the TCA analyses affords that differentiates grapevine cultivars previously unavailable to the Service Proceedings of the Tenth Conference and is to the Industry an independent and objective and rootstocks - it does not, however, including automation and upgrade options also a member of the Australian Organising means to evaluate crucial performance differentiate between clones of a cultivar. to allow greater analytical flexibility in Committee of the 26th World Congress and parameters of two of the most prominent Analysis methods were streamlined during the future. 81st General Assembly of the OIV. products supplied to the wine industry: the reporting period and demand for oak products and natural cork closures. this service increased by 277% over the In an endeavour to forge closer links with During 1998/99, significant efforts, energies We are pleased to say that industry previous year. its customers, the Analytical Service took and resources have been directed towards increasingly use these sophisticated exhibition space at the Tenth Australian the Review of Alcoholic beverages in the measures to further understand and Our Trace Analysis Laboratory (formerly Wine Industry Technical Conference Australian Food Standards Code, in improve their products. Along with the known as the Residue Laboratory) was also Trade Exhibition, held in Sydney, August particular the redrafting of Standard P4 agrochemical residue analyses, these kept particularly busy this year with a 114% 1998. Our participation was very beneficial for wine, sparkling wine and fortified and analyses are prime examples of the increase in analyses undertaken over the to our customers as we were able to speak From left: Randall Taylor, Jeremy Hack and Matthew Cream Standard P6 for wine products; 18 different Institute’s ability and commitment to 1997/98 year. The routine residue scan with over 250 visitors and distributed position and other papers have been • Code of good winemaking practice, in Information Manager is editor (via secure the transfer of research to practice. includes 28 residues, which include over information kits onthe Service. Additionally, prepared, and approximately 12 versions conjunction with the Institute’s Quality GWRDC project AWR 12 Provision of 50 brand name agrochemicals. The analysis Matt Holdstock, in conjunction with of a draft standard. The current statutory Liaison Manager. technical information). Also this year, several Analytical Service staff is accredited by NATA and is regularly Sue Weeks, presented a poster at the Australian and New Zealand standards for finalised the validation and method exposed to international proficiency Conference on the relationship between winemaking are to be harmonised, which In addition, technical and regulatory This project of technical and regulatory protocol for the new yeast assimilable testing. The Trace Analyses Laboratory has the measurements of volatile acidity and reflects the requirements of the Australia information was also prepared for support to the Australian wine industry is New Zealand Closer Economic Relations Trade presentation at the 1999 European Union ongoing, as technical and regulatory issues Agreement of 1983 and the subsequent and Australia Joint Committee Meeting are regularly raised by the government Agreement between the Government of Australia of the Agreement between the EU and Australia for or by industry, both in Australia and and the Government of New Zealand establishing a Trade in Wine (1994) held in Perth, WA during internationally. Furthermore, these issues System for the Development of Joint Food Standards July 1999; and the General Assembly and often span several years. of 5 December 1995. This harmonisation Expert Group meetings of the OIV in is superimposed on a simplification of the March 1999. standard suggested by ANZFA. Technical information is also disseminated During 1998/99, technical information to the Australian wine industry, including and/or issues that have been reviewed, and all wine levy payers, by the Institute’s discussion or position papers prepared, by bimonthly publication, Technical Review, the Health and Regulatory Information are of which the Health and Regulatory not limited to, but include the following: • Wine product recall procedures; and

42 43 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Abridged Accounts of the Financial Report for Year Ended 30th June 1999

Statement by the Directors Abridged Profit And Loss Account Balance Sheet In the opinion of the Directors, the abridged for Year Ended 30th June 1999 as at 30th June 1999 accounts of The Australian Wine Research Institute for the year ended 30 June 1999, as set out on pages 44 to 47, are drawn 1999 1998 1999 1998 up so as to give a true and fair view of the $$ $$ company’s financial position as at 30 June Income Current Assets 1999, and its performance for the year then Grants received 3 511 128 3 142 986 Cash on hand and at bank 228 072 402 778 ended, having been extracted from the Interest 60 752 31 785 Trade and other receivables 291 991 211 882 audited financial reports which are enclosed Other Income 1 018 765 857 220 Short term deposits 621 000 580 000 herewith at the back of the Annual Report or Other 0 2 640 are available upon request. Total Income 4 590 645 4 031 961 Total Current Assets 1 141 063 1 197 300 Expenditure Signed in accordance with a resolution Staff 2 486 439 2 396 860 Non-Current Assets of the Board of Directors this 26th day Travel 95 339 92 955 Leasehold buildings 1 459 249 1 061 807 of October 1999. Amortisation and Plant and equipment 1 395 224 1 308 917 depreciation 275 466 252 672 The Australian Wine Industry Operating and Chair of Oenology 840 000 840 000 other expenditure 1 264 825 1 070 543 Total Non-Current Assets 3 694 473 3 210 724 Total Expenditure 4 122 069 3 813 030 Total Assets 4 835 536 4 408 024 Operating Profit Douglas James McWilliam for the Year 468 576 218 931 Current Liabilities Chairman Accounts payable 378 714 376 096 Provision for employee entitlements 274 273 210 019

Total Current Liabilities 652 987 586 115

Non-Current Liabilities From left: Sita Soetratma and Janet Currie Provision for employee Peter Høj entitlements 107 470 215 406 Director Total Non-current Liabilities 107 470 215 406

Total Liabilities 760 457 801 521

Net Assets 4 075 079 3 606 503

Accumulated Funds Retained profit at the beginning of the year 2 036 686 1 817 755 Plus operating profit for the year 468 576 218 931

Retained profits at the end of the year 2 505 262 2 036 686 Asset revaluation reserve 603 067 603 067 Capital reserve 966 750 966 750

Total Accumulated Funds 4 075 079 3 606 503

44 45 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Abridged Accounts of the Financial Report for Year Ended 30th June 1999

Statement of Cash Flows The Australian Wine Research Institute Independent Auditors Report to for Year Ended 30th June 1999 Memorial Trust Funds the Members of The Australian The Australian Wine Research Institute Wine Research Institute 1999 1998 holds monies in trust for four funds: We have audited the Abridged Financial $$ Report of The Australian Wine Research Cash Flows From The John Fornachon Memorial Institute for the year ended 30 June 1999 as Operating Activities Endowment Fund set out on pages 44 to 47, in accordance Grants and other income 4 433 588 3 982 286 This fund was established in September with Australian auditing standards. Interest received 60 752 31 785 1970 to provide for the establishment Payments to suppliers and maintenance of the Fornachon The Abridged Financial Statements are and employees (3 885 027) (3 301 225) Memorial Library, as a memorial to the derived from the annual financial late John Fornachon. statements of The Australian Wine Research Net cash provided by Institute and the Trust Funds for which it operating activities 609 313 712 846 The fund contributed an amount of $6500 acts as Trustee. In our Auditor’s Reports to the publication of the Technical Review. to the Members on the annual financial Cash Flows from The fund had total trust funds of $83152 reports, dated 26th of October 1999, Investing Activities as at 30 June 1999. we expressed unqualified audit opinions. Redemption of (payment for) investments (41 000) (121 415) The H. R. Haselgrove In our opinion, the information reported Payments for building Memorial Trust Fund in the Abridged Financial Statements is improvements (422 681) 0 This fund was established in December consistent with the annual financial Payments for plant 1979 to provide for the promotion and reports from which they have been derived, and equipment (390 088) (380 468) encouragement of wine research, as a and upon which we expressed unqualified Proceeds from sale of memorial to the late Harry Haselgrove. audit opinions. plant and equipment 69 750 47 750 The fund had total trust funds of $45770 For a better understanding of the scope Net cash used in as at 30 June 1999. of our audits, this report should be read investing activities (784 019) (454 133) in conjunction with our Auditor’s Reports The Thomas Walter Hardy on the annual financial reports. Net increase (decrease) Memorial Trust Fund in cash held (174 706) 258 713 This fund was established in June 1993 to assist in the communication of information Pannel Kerr Forster Cash at 1 July 1998 402 778 144 065 within the wine industry, in memory of the A South Australian Partnership late Thomas Hardy. Chartered Accountants Cash at 30 June 1999 228 072 402 778 During the year ended 30 June 1999 the Reconciliation of Net Cash founder donated a further $5000 to the Provided by Operating Activities Fund. The Fund contributed an amount with Operating Profit of $3150 to the publication of the Operating Profit 468 576 218 931 Technical Review. DA Major Partner Non-cash flows in operating profit: The fund had total trust funds of $56386 Amortisation and depreciation 275 466 252 672 as at 30 June 1999. Signed at Adelaide this 26th day Profit on the sale of plant of October 1999. and equipment (16 196) (5 590) The Stephen Hickinbotham Charges to Memorial Research Trust (reduction in) provisions (43 682) 34 475 This fund was established in October 1986 to provide financial assistance and support Changes in assets and liabilities: in the pursuit of scientific research and (Increase)/Decrease in associated activities allied to the wine receivables and prepayments (77 469) (2 534) industry, in memory of the late Stephen Increase/(Decrease) in sundry Hickinbotham. creditors and accruals 2 618 214 892 The fund had total trust funds of $80426 Net cash provided by as at 30 June 1999. operating activities 609,313 712,846

46 47 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Appendices Appendix 1 External seminars, talks and poster papers presented by Institute staff during 1998/99

Author Title Organization/Location Date Author Title Organization/Location Date

External seminars and talks J.M. Eglinton Restarting stuck Poster break-out presentation at the 5 August, 1998 M.A. de Barros Lopes Genetic improvement of Faculty of Science and Agriculture, 13 July, 1998 fermentations which contain Tenth Australian Wine Industry Technical wine yeasts. Charles Sturt University, Wagga Wagga, high volatile acidity. Conference, Sydney, NSW. New South Wales. M. Gishen Application of near infrared Poster break-out presentation at the 5 August, 1998 P. B . H øj Research and Development in South Australian State Parliament, 22 July, 1998 spectroscopy (NIRS) for Tenth Australian Wine Industry Technical the Australian Wine Industry. Adelaide, South Australia. assessment of grape quality. Conference, Sydney, NSW.

P. B . H øj, P.F. Hayes1 The Australian wine industry’s Tenth Australian Wine Industry Technical 2 August, 1998 M. Gishen, R. Dambergs6 Application of near infrared Poster break-out presentation at the 5 August, 1998 research and development Conference, Sydney, NSW. spectroscopy (NIRS) for Tenth Australian Wine Industry Technical effort and its importance for quality assessment of wine Conference, Sydney, NSW. sustained growth. and spirits.

C.S. Stockley Facts about wine and health. Tenth Australian Wine Industry Technical 2 August, 1998 H. Gockowiak Effect of inoculation timing on Poster break-out presentation at the 5 August 1998 Conference, Sydney, NSW. malolactic fermentation. Tenth Australian Wine Industry Technical Conference, Sydney, NSW. A. Soden2,3,7, I.L. Francis, The use of non-Saccharomyces Tenth Australian Wine Industry Technical 3 August, 1998 H. Gockowiak, T.H. Lee2,3 . Conference, Sydney, NSW. D. Liacopoulos, G.K. Chloroanisole taint in wines. Tenth Australian Wine Industry Technical 5 August, 1998 and P.A. Henschke Skouroumounis, D.A. Barker5, Conference, Sydney, NSW. P.R. Howland5, A.P. Pollnitz, E.J. Bartowsky Random microbial oxidative Poster break-out presentation at the 4 August, 1998 K.H. Pardon, D.C. Alcorso5, spoilage of bottled red wine. Tenth Australian Wine Industry Technical H.J. McLean5, R. Gawel5, Conference, Sydney, NSW. M.A. Sefton

N.G.C. Bruer Microbiological spoilage Poster break-out presentation at the 4 August, 1998 K.F. Pocock The effect of mechanical Poster break-out presentation at the 5 August, 1998 of Pinot Noir wines Tenth Australian Wine Industry Technical harvesting and fruit transport Tenth Australian Wine Industry Technical after bottling. Conference, Sydney, NSW. on juice and wine protein Conference, Sydney, NSW. instability. P.J. Costello Mousy off-flavour spoilage of Poster break-out presentation at the 4 August, 1998 wine by lactic acid bacteria. Tenth Australian Wine Industry Technical G.K. Skouroumounis Quantification of important Poster break-out presentation at the 5 August, 1998 Conference, Sydney, NSW. aroma compounds in grapes Tenth Australian Wine Industry Technical and wines. Conference, Sydney, NSW. I.L. Francis Grape quality and the Tenth Australian Wine Industry Technical 4 August, 1998 G-G assay. Conference, Sydney, NSW. C.S. Stockley Wine and Health issues. Somerton Park Probus Club, Somerton 8 August, 1998 Park, South Australia. P.W. Godden Measuring desirable oakwood Tenth Australian Wine Industry Technical 4 August, 1998 components in wine. Conference, Sydney, NSW. M.A. de Barros Lopes Molecular mapping in yeast - Department of Plant Science, The 24 August, 1998 what can it tell us? University of Adelaide, Waite Campus, P.R. Grbin3,4, A.J. Markides5, Dependence of nitrogen Poster break-out presentation at the 4 August, 1998 Urrbrae, South Australia. T.H. Lee 2,3, P.A. Henschke source for the formation of Tenth Australian Wine Industry Technical mousy wine off-flavour N- Conference, Sydney, NSW. P.A. Henschke, M.A. de Barros New generation wine yeast: 19th International Specialised 30 August to heterocyclic compounds by Lopes, J.M. Eglinton, C. Smyl3,8, biotechnology in oenology. Symposium on Yeasts. University of 3 September, 1998 Dekkera yeast. A. Soden2,3,7, C.M. Sutherland3,8, Minho, Braga, Portugal. N.A. Yap3,8 and P.R. Langridge9 A. Oberholster Routine methods to Poster break-out presentation at the 4 August, 1998 determine the complete Tenth Australian Wine Industry Technical C.M. Sutherland Genetic manipulation of wine Department of Horticulture, Viticulture polyphenolic profile of Conference, Sydney, NSW. yeast to reduce hydrogen and Oenology, The University of 2 September, 1998 red wines. sulfide production. Adelaide, Waite Campus, Urrbrae, South Australia. Z.K. Peng Effect of grape seeds on Poster break-out presentation at the 4 August, 1998 the phenolic profile of Tenth Australian Wine Industry Technical C.S. Stockley, P.B. Høj Wine and health issues Delegation from People’s Republic of 16 September, 1998 . Conference, Sydney, NSW. for China. China, Plant Research Centre, Waite Campus, Urrbrae, South Australia. A.N. Sas Meeting a salt specification. Tenth Australian Wine Industry Technical 4 August, 1998 Conference, Sydney, NSW. J.M. Eglinton Reducing VA in wine: Is the Department of Horticulture, Viticulture 16 September, 1998 ALD7 gene the answer? and Oenology, The University of R. van Heeswijck5, Overview of gene technology. Tenth Australian Wine Industry Technical 4 August, 1998 Adelaide, Waite Campus, Urrbrae, P. B . H øj Conference, Sydney, NSW. South Australia.

48 49 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Appendices Appendix 1 External seminars, talks and poster papers presented by Institute staff during 1998/99

Author Title Organization/Location Date Author Title Organization/Location Date

P. B . H øj Chair of Session. Annual Meeting of the Australian Society 26 September to P.J. Costello Formation of mousy off- Department of Horticulture, Viticulture 19 May, 1999 of Biochemistry and Molecular Biology, 1 October, 1998 flavour in wine by lactic and Oenology, The University of Adelaide, South Australia. acid bacteria. Adelaide, Waite Campus, Urrbrae, South Australia. C. Sutherland Reducing Department of Horticulture, Viticulture 30 September, 1998

production by wine yeast. and Oenology, The University of Adelaide, C. Sutherland Strategies to reduce H2S Carlsberg Research Laboratories, 21 May, 1999 Waite Campus, Urrbrae, South Australia. production by Saccharomyces Copenhagen Valby, Denmark. cerevisiae in the Australian wine M. Gishen Near infrared spectroscopy Vititec '98, Penola: South Australia. 28 October, 1998 industry. (NIRS) for assessment of grape quality. A.N. Sas Managing and measuring South Australian Farmers’ Federation, 26 May, 1999 Botrytis and testing for McLaren Vale Growers’ Day, McLaren P. B . H øj The importance of education Royal Australian Chemical Institute’s 3 November, 1998 chemical residues. Vale, South Australia. and R&D for the successful annual general meeting. Chessar development of the Australian Cellars, Adelaide, South Australia. I.L. Francis Tannins and the sensory International Workshop on Tannins in 1 June, 1999 wine industry. properties of red wines. Livestock and Human Nutrition, Adelaide, South Australia. C.S. Stockley A role for the Australian wine Australian Professional Society for 10 November, 1998 industry in community harm Alcohol and Other Drugs, Sydney, NSW. P.A. Henschke 1) Nitrogen and oxygen BRL Hardy Post-Vintage Technical 1 June, 1999 reduction and prevention requirements of yeast: Conference, Launceston, Tasmania. strategies. management fermentation and yeast strain specificity. P. B . H øj The generation and Rural Media Association’s meeting at the 12 November, 1998 2) Red wine fermentation: maintenance of a ‘learning Hickinbotham Roseworthy Wine Science potential problems, causes and innovative culture’, a Laboratory, Waite Campus, Urrbrae, and remedies. necessary investment and a South Australia. critical element for the wine E.J. Bartowsky The microbiology of wine School of Pharmacy and Medical 2 June, 1999 industry’s continued production. Science, The University of South prosperity. Australia, Adelaide, South Australia.

P. B . H øj, P.W. Godden, P.A. Roadshow ‘seminars’. Swan Valley, WA 23 November A.N. Sas Using agrochemicals, Board of the National Registration 10 June, 1999 Henschke, M.A. Sefton, A.N. Albany, WA 25 November selling wine. Authority for Agricultural and Veterinary Sas, N.G.C. Bruer Margaret River, WA. 27 November, 1998 Chemicals, Waite Campus, Urrbrae, South Australia. M. Gishen Options in quality Presentation to NSW Wine Industry 11 January, 1999 management for Association, Research and Development P.J. Costello Mousy off-flavour spoilage of VI International Oenology Symposium, 10-12 June, 1999 grapegrowers. committee, Sydney, NSW. wine by lactic acid bacteria. Bordeaux, France.

P.A. Henschke Approaches to yeast BRL Hardy Pre-Vintage Fermentation 13 January, 1999 P.A. Henschke Yeast nutrition and C.A. Henschke & Co., Keyneton, 11 June, 1999 propagation and fermentation Meeting, Reynella, South Australia. fermentation management. South Australia. management: nutrition. M. Gishen, M.J. Kwiatkowski, Application of near infrared 9th International conference on near 13–18 June, 1999 I.L. Francis Grape quality assessment. New Zealand grapegrowers and W.U. Cynkar, P.B. Høj, I.L. spectroscopy (NIRS) for infrared spectroscopy. Towards the third winemakers/HortResearch Francis; R. Dambergs6, A. quality assessment of grapes, millennium. NIR-99, Verona, Italy. Blenheim, New Zealand 15 February Kambouris5 wine and spirits. Napier, New Zealand. 17 February, 1999 A.N. Sas Meeting market Government Service Delivery Caucus 17 June, 1999 P.W. Godden Winemaking in Australia. Japanese farmers, winegrowers and 3 March, 1999 specifications. Committee, Waite Campus, Urrbrae, winemakers from the Kobe region, Plant South Australia. Research Centre, Waite Campus, Urrbrae, South Australia. P.J. Costello 1) Mousy off-flavour spoilage Centro de Investigacion y Desarrollo 14 June, 1999 of wine by lactic acid bacteria. Agrario (CIDA), region, Spain. P. B . H øj Agriculture: Food and Wine 14th Australasian Biotechnology 22 April, 1999 2) Small-scale evaluation of (Chair of Session). Conference, Glenelg, South Australia. Lallemand direct inoculation Navarra Viticulture and Oenology Centre 15 June, 1999 bacteria strains for induction (EVENA), Northern Spain, Spain. I.L. Francis Grape berry quality Margaret River Field Day Seminar, 7 May, 1999 of malolactic fermentation. measurements: recent Margaret River WA. Locanda Gancia, Santo Stefano Belbo 17 June, 1999 developments. (AT), Peidemonte, Italy.

50 51 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Appendices Appendix 1 External seminars, talks and poster papers presented by Institute staff during 1998/99

Author Title Organization/Location Date Author Title Organization/Location Date

Poster Papers J.M. Eglinton, M.A. de Barros The ALD7 gene of Saccharomyces codes Tenth Australian Wine Industry Technical 2-5 August, 1998 R.A. Asenstorfer5, Y. Hayasaka, Isolation and purification of Tenth Australian Wine Industry Technical 2-5 August, 1998 Lopes, P.R. Langridge9, for an aldehyde dehydrogenase. Conference, Sydney, NSW. P.G. Iland5, G.P. Jones5 the wine pigment - vitisin A. Conference, Sydney, NSW. P.A. Henschke

R.A. Asenstorfer5, I.L. Francis, Wine colour measurements: Tenth Australian Wine Industry Technical 2-5 August, 1998 R. Gawel5, A. Oberholster, Characterising the astringent and Tenth Australian Wine Industry Technical 2-5 August, 1998 G.P. Jones5 determination of the Conference, Sydney, NSW. I.L. Francis mouthfeel properties of red wine. Conference, Sydney, NSW. extinction coefficients of Malvidin-3-O-glucose and M. Gishen Application of near infrared Tenth Australian Wine Industry Technical 2-5 August, 1998 Malvidin-3-O-(6-p-coumaryl)- spectroscopy (NIRS) for assessment Conference, Sydney, NSW glucose. of grape quality.

E.J. Bartowsky, T. Burvill5,10, Role of strain, citric acid and Tenth Australian Wine Industry Technical 2-5 August, 1998 M. Gishen, R. Dambergs6 Application of near infrared Tenth Australian Wine Industry Technical 2-5 August, 1998 A. Hart5,11, P.A. Henschke stuck fermentation on diacetyl Conference, Sydney, NSW. spectroscopy (NIRS) for quality Conference, Sydney, NSW. production during malolactic assessment of wine and spirits. fermentation. M. Gishen, L. Bowes19 Implementing quality management Tenth Australian Wine Industry Technical 2-5 August, 1998 E.J. Bartowsky, D. Xia12, Random microbial oxidative Tenth Australian Wine Industry Technical 2-5 August 1998 systems with less pain—From Grapes Conference, Sydney, NSW. G.H. Fleet12, P.A. Henschke spoilage of bottled red wine. Conference, Sydney, NSW. to Glass.

G.N. Borlace5, P.A. Henschke, Synergistic and inhibitory Tenth Australian Wine Industry Technical 2-5 August 1998 M. Gishen, D. Allen15 On-site generation of nitrogen gas Tenth Australian Wine Industry Technical 2-5 August, 1998 G.P. Jones5, A.J. Markides5 interactions between wine Conference, Sydney, NSW. for sparging and blanketing of wines. Conference, Sydney, NSW. yeast and lactic acid bacteria. M. Gishen, M.G. Holdstock, Analysis of malic acid in red Tenth Australian Wine Industry Technical 2-5 August, 1998 N.G.C. Bruer, Microbiological spoilage of Tenth Australian Wine Industry Technical 2-5 August 1998 M.J. Kwiatkowski, I.L. Francis wines by enzymatic kits – Conference, Sydney, NSW. A.D. Coulter, P.J. Graves Pinot Noir wines after bottling. Conference, Sydney, NSW removal of interferences to avoid overestimation. P.J. Costello, E.J. Bartowsky, Susceptibility of lactic acid Tenth Australian Wine Industry Technical 2-5 August, 1998 P.A. Henschke bacteria to lysozyme under Conference, Sydney, NSW. H. Gockowiak, P.A. Henschke Amino acid utilisation by Oenococcus Tenth Australian Wine Industry Technical 2-5 August, 1998 wine conditions. oeni during malolactic fermentation Conference, Sydney, NSW. of wine. P.J. Costello, E.J. Bartowsky, Mousy off-flavour spoilage of Tenth Australian Wine Industry Technical 2-5 August, 1998 P.A. Henschke wine by lactic acid bacteria. Conference, Sydney, NSW. H. Gockowiak, P.A. Henschke Effect of inoculation timing on Tenth Australian Wine Industry Technical 2-5 August, 1998 malolactic fermentation. Conference, Sydney, NSW. A.D. Coulter, N.G.C. Bruer, Techniques for the evaluation Tenth Australian Wine Industry Technical 2-5 August 1998 P.J. Graves of wine closure performance. Conference, Sydney, NSW P.R. Grbin3,4, A.J. Markides5, Dependence of nitrogen source for Tenth Australian Wine Industry Technical 2-5 August, 1998 T.H. Lee2,3, P.A. Henschke the formation of mousy wine off- Conference, Sydney, NSW. W.U. Cynkar, M.J. Kwiatkowski, A National Vineyard Fruit Tenth Australian Wine Industry Technical 2-5 August, 1998 flavour N-heterocyclic compounds H.G. Armstrong8,13 , P.G. Iland5, Composition Survey. Conference, Sydney, NSW by Dekkera yeast. P.J. Williams, I.L. Francis Y. Hayasaka Characterisation of grape seed Tenth Australian Wine Industry Technical 2-5 August, 1998 M.A. de Barros Lopes, S. Molecular methods for the Tenth Australian Wine Industry Technical 2-5 August, 1998 tannins by electrospray mass Conference, Sydney, NSW. Rainieri14, A. Soden, differentiation and Conference, Sydney, NSW. spectrometry. A. Martens5, P.R. Langridge9, identification of wine yeasts. P.A. Henschke Y. Hayasaka, E.J. Bartowsky Development of a simple and Tenth Australian Wine Industry Technical 2-5 August, 1998 accurate analytical method for Conference, Sydney, NSW. M.A. de Barros Lopes, A.U. Altering glycerol metabolism Tenth Australian Wine Industry Technical 2-5 August, 1998 diacetyl in wine using SPME Rehman9, H. Gockowiak, of wine yeast for the production Conference, Sydney, NSW. and GC-MS. P.R. Langridge9, P.A. Henschke of lower alcohol wines. Y. Hayasaka, K.F. Pocock, The use of LC/ESI-MS to determine Tenth Australian Wine Industry Technical 2-5 August, 1998 J.M. Eglinton, M.A. de Barros Lowering fermentation Tenth Australian Wine Industry Technical 2-5 August, 1998 K.S Adams5, E.J. Waters, R. van whether masses of haze-forming Conference, Sydney, NSW. Lopes, P.R. Langridge9, efficiency of wine yeasts. Conference, Sydney, NSW. Heeswijck5, P.B. Høj proteins vary among different P.A. Henschke grape varieties.

J.M. Eglinton, P.A. Henschke Isolation and identification of Tenth Australian Wine Industry Technical 2-5 August, 1998 D.D. Hills9, P.A. Henschke, The influence of yeast fermentation Tenth Australian Wine Industry Technical 2-5 August 1998 a cryotolerant yeast which has Conference, Sydney, NSW. G.P. Jones5, A.J. Markides5 on the growth of Oenococcus oeni. Conference, Sydney, NSW winemaking potential. M.G. Holdstock, S.M. Weeks Relationship between acetic acid and Tenth Australian Wine Industry Technical 2-5 August 1998 J.M. Eglinton, P.A. Henschke Restarting stuck Tenth Australian Wine Industry Technical 2-5 August, 1998 volatile acidity. Conference, Sydney, NSW. fermentations which contain Conference, Sydney, NSW. high volatile acidity.

52 53 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Appendices Appendix 1 External seminars, talks and poster papers presented by Institute staff during 1998/99

Author Title Organization/Location Date Author Title Organization/Location Date

P.G. Iland5, Z.K. Peng, Changes in the phenolic Tenth Australian Wine Industry Technical 2-5 August, 1998 N.A. Yap, M.A. de Barros Lopes, Developing a wine yeast with broad Tenth Australian Wine Industry Technical 2-5 August, 1998 G. Pfennig5, C. Ford5, P.B. Høj composition of Shiraz grapes Conference, Sydney, NSW. P.R. Langridge9, P.A. Henschke spectrum zymocidal activity. Conference, Sydney, NSW. during ripening. E.J. Waters, K.F. Pocock, Z.K. Unstable wine proteins are grape Tenth Australian Wine Industry Technical 2-5 August, 1998 S. Kassara, P.J. Williams, Flavour release from glycosides Tenth Australian Wine Industry Technical 2-5 August, 1998 Peng, M. McCarthy15 pathogenesis-related proteins and Conference, Sydney, NSW. I.L. Francis remaining after fermentation. Conference, Sydney, NSW. their expression is not induced by vineyard water stress. M.J. Kwiatkowski, Changes in Glycosyl-Glucose (G-G) Tenth Australian Wine Industry Technical 2-5 August, 1998 S. Black5, W.U. Cynkar, P.J. concentration of juices and musts Conference, Sydney, NSW. S.M. Weeks Activities of the Interwinery AOAC International Symposium, September, 1998 Williams, I.L. Francis during winemaking. Analysis Group. Montréal, Canada.

D. Liacopoulos, Can 2,4,6-trichloroanisole (TCA) be Tenth Australian Wine Industry Technical 2-5 August, 1998 C.M. Sutherland, Reducing hydrogen sulfide XIX International Conference on 25 - 30 May, 1999 G.K. Skouroumounis, A.P. formed post bottling and then Conference, Sydney, NSW. M.A. de Barros Lopes, P.A. production by Saccharomyces cerevisiae Yeast Genetics and Molecular Biology, Pollnitz, M.A. Sefton contaminate wine? Henschke, P.R. Langridge9 during wine fermentation. Rimini, Italy

A. Oberholster, Routine methods to determine the Tenth Australian Wine Industry Technical 2-5 August, 1998 S. Kassara, P.G. Iland5, complete polyphenolic profile of Conference, Sydney, NSW. I.L. Francis red wines. Author Subject/Location Date Z.K. Peng, P.G. Iland5, Characterisation of grape Tenth Australian Wine Industry Technical 2-5 August, 1998 Y. Hayasaka, G.P. Jones5, seed tannins. Conference, Sydney, NSW. Workshops/Advanced Wine Assessment Courses E.J. Waters A.N. Sas Facilitate and present at the IPM: 31 August–1 September, 1998 Z.K. Peng, P.G. Iland5, Effect of grape seeds on the phenolic Tenth Australian Wine Industry Technical 2-5 August, 1998 Research to Practice workshop at E.J. Waters profile of Shiraz wine. Conference, Sydney, NSW. Albany, Western Australia.

K.F. Pocock, E.J. Waters The effect of mechanical harvesting Tenth Australian Wine Industry Technical 2-5 August, 1998 A.N. Sas Facilitate and present at the IPM: 3–4 September, 1998 and fruit transport on juice and wine Conference, Sydney, NSW. Research to Practice workshop at protein instability. Margaret River, Western Australia.

A.P. Pollnitz, D. Liacopoulos, The analysis of oak derived flavour Tenth Australian Wine Industry Technical 2-5 August 1998 P.A. Leske18, N.G.C. Bruer, Advanced Wine Assessment 22-24 September, 1998 P.J. Spillman, compounds in wine by stable Conference, Sydney, NSW. M. Gishen, J.B. Hughes, A. Course, Waite Campus, Urrbrae, G.K. Skouroumounis, isotope dilution. Loveys, S.M. Weeks, P.J. Graves South Australia. K.H. Pardon, G.P. Jones5, M.A. Sefton A.N. Sas Facilitate and present at the IPM: 6 October, 1998 Research to Practice workshop at G.A. Ruediger, Miniaturisation of agrochemical Tenth Australian Wine Industry Technical 2-5 August, 1998 Clare, South Australia. K.H. Pardon, R.L. Taylor residue analysis of grapes and wine. Conference, Sydney, NSW A.N. Sas Facilitate and present at the IPM: 8–9 October, 1998 G.K. Skouroumounis, Quantification of important aroma Tenth Australian Wine Industry Technical 2-5 August, 1998 Research to Practice workshop at Y. Kotseridis16, R.L. Baumes16 compounds in grapes and wines. Conference, Sydney, NSW. Nuriootpa, South Australia

A.N. Sas Demonstrate the residue A. Soden2,3,7, T.H. Lee2,3, P.A. Cofermentation with Candida stellata Tenth Australian Wine Industry Technical 2-5 August, 1998 test kits produced from GWRDC- Henschke and Saccharomyces cerevisiae affects Conference, Sydney, NSW. funded project AWR 97/1 to winery wine composition. staff at: Buronga, New South Wales 10 November, 1998 C.S. Stockley, B.L. Gulson, L.H. Contribution of lead in wine from Tenth Australian Wine Industry Technical 2-5 August, 1998 Angaston, South Australia 11 November, 1998 Smith, C. d’A. Osborn winemaking. Conference, Sydney, NSW. Yenda, New South Wales 17 November, 1998 Margaret River, Western Australia. 30 November, 1998 A.P. Stubbs5, J. Grubb5, Proline synthesis and distribution in Tenth Australian Wine Industry Technical 2-5 August, 1998 H. Gockowiak, P.A. Henschke, mature berries of vinifera. Conference, Sydney, NSW. P.A. Leske18, N.G.C. Bruer, Advanced Wine Assessment 7-9 December, 1998 P.B. Høj, R. van Heeswijck5 M. Gishen, J.B. Hughes, A. Course, Waite Campus, Urrbrae, Loveys, S.M. Weeks, P.J. Graves South Australia. C.M. Sutherland, Reducing hydrogen sulfide Tenth Australian Wine Industry Technical 2-5 August, 1998 M.A. de Barros Lopes, P.R. production by wine yeast. Conference, Sydney, NSW. Langridge9, P.A. Henschke

54 55 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Appendices Appendix 1 Appendix 2 External seminars, talks and poster papers presented by Institute staff during 1998/99 Teaching responsibilities of Institute staff during 1998/99

Author Subject/Location Date Subject No. of lectures Institute staff

A.N. Sas Facilitate an IPM: Research to 11 May, 1999 1998 – Semester 2 Practice workshop (third day) at Clare, South Australia. The University of Adelaide A.N. Sas Facilitate an IPM: Research to 12 May, 1999 Practice workshop (third day) 1676 Research Project (Oenology) attending oral examinations P.B. Høj at Nuriootpa, South Australia. 6637 Research Project (HVO)

1958 Wine packaging and quality management 1 M. Gishen 1 C.S. Stockley 1 Rosemount Estates 2 currently E&J Gallo, USA 2580 Stabilisation and Clarification 1 P.W. Godden 3 The Australian Wine Research Institute 4 currently Charles Sturt University 5153 Vineyard establishment 3 A.N. Sas 5 Department of Horticulture, Viticulture and Oenology, The University of Adelaide 6 BRL Hardy Limited 7 Lallemand Award + APRA(I) Award 9685 Advances in Oenology 1 P.A. Henschke 8 Cooperative Research Centre for Viticulture 2 M.A. Sefton 9 Department of Plant Science, The University of Adelaide 1 E.J. Bartowsky 10 currently Southcorp Wines 11 currently Mildara Blass 9086 Advances in Oenology (Supplemented) 1 P.A. Henschke 12 Department of Food Science, The University of New South Wales 3 I.L. Francis 13 Grape and Wine Research and Development Corporation 1 E.J. Bartowsky 14 Dipartimento di Protezione e Valorizzazione Agroalimentare, University of Bologna, Italy 15 Air Liquide Australia 10918 Environmental Toxicology 1 G.A. Ruediger 16 Laboratoire des Aromes at Substances Naturelles, INRA-IPV, France 17 South Australian Research and Development Institute 18 Nepenthe Vineyards 19 South Australian Wine and Brandy Industry Association International School of Hotel Management

Wine Studies II 1 C.S. Stockley

1999 – Semester 1

The University of Adelaide

2213 Grape Industry Practice Policy Subject coordination for P.B. Høj, C.S. Stockley and Communication seven weeks

2580 Stabilisation and Clarification 3 E.J. Waters

2582 Biotechnology 1 P.B. Høj 1 M.A. de Barros Lopes

5693 and 6319 Wine in Society 6 C.S. Stockley

The University of South Australia

Bachelor of Business students, School of Marketing 1 C.S. Stockley

56 57 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Appendices Appendix 3 Graduate and Honours student supervision responsibilities of Institute staff for 1998/99

Student Supervisor/s Source of funds Student Title Supervisor/s

Honours/Masters PhD theses completed L. Brightman I.L. Francis, P.B. Høj The University of Adelaide P.J. Costello Formation of mousy off-flavour in P.A. Henschke, V. Jiranek2 wine by lactic acid bacteria. D. Coates E.J. Bartowsky The University of Adelaide A. Soden The fermentation properties of P.A. Henschke, T.H. Lee6,7, D. Crane M.A. de Barros Lopes, A.S.J. Yap2 The University of Adelaide non-Saccharomyces yeasts and their V. Jiranek2 interaction with Saccharomyces cerevisiae. M. Fogarty P.A. Henschke, J.M. Eglinton, P.B. Høj The University of Adelaide

S. Franke M.A. Sefton, H. McLean2 The University of Adelaide 1 University of the Republic of Uruguay, Uruguay 2 S. Lambert G.P. Jones2, I.L. Francis The University of Adelaide Department of Horticulture, Viticulture and Oenology, The University of Adelaide 3 Department of Plant Science, The University of Adelaide 4 A. McKay I.L. Francis, H. McLean2 The University of Adelaide CSIRO Human Nutrition 5 Department of Clinical and Experimental Pharmacology, The University of Adelaide 6 M. Trotter M.A. Sefton, E.J. Waters, P.B. Høj The University of Adelaide The Australian Wine Research Institute 7 currently E&J Gallo Winery, CA, USA 8 PhD Deputy Vice Chancellor (Research), The University of Adelaide S.L. Brown E.J. Waters, M.A. de Barros Lopes, GWRDC P. B . H øj

F. Carrau P.A. Henschke, E. Dellacassa1 University of the Republic of Uruguay staff

J.M. Eglinton P.A. Henschke, P.R. Langridge3 Institute staff

R. Gawel I.L. Francis, A.J. Markides2 DHVO staff

W. Greenrod C.S. Stockley, M. Fenech4, M. Abbey4, GWRDC P. Burcham5

A. Oberholster E.J. Waters, I.L. Francis, GWRDC G.P. Jones2, P.G. Iland2

A.P. Pollnitz M.A. Sefton, G.P. Jones2 Institute staff member

C. Smyl P.A. Henschke, P.R. Langridge3 CRCV/Commonwealth PG award

V.J. Stockdale P.J. Williams, E.J. Waters, G.B. Fincher3 Institute Award

C.M. Sutherland P.A. Henschke, M.A. de Barros Lopes, CRCV P.R. Langridge3

N.A. Yap P.A. Henschke, M.A. de Barros Lopes, CRCV P.R. Langridge3

58 59 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Appendices Appendix 4 Institute staff publications 1998/99

566 Gulson, B.L.; Stockley, C.S.; Lee, T.H.; Gray, B.; Mizon, K.J.; Patison, N. Contribution of lead in wine to the total 580 Fenech, M.; Stockley, C.; Aitken, C. Moderate wine consumption protects against hydrogen peroxide-induced dietary intake of lead in humans with and without a meal: a pilot study. J. Wine Res. 9: 5-14; 1998. DNA damage. Mutagenesis 12: 289–296; 1997.

567 Gishen, M. A preliminary evaluation of an on-site generator for the production of nitrogen gas. Aust. 581 Stockley, C.S. Wine in moderation: how could and should recent in vitro and in vivo data be interpreted? Drug N.Z. Wine Ind. J. 13: 310-315; 1998. Alcohol Rev. 17: 365–376; 1998.

568 Spillman, P.J.; Iland, P.G.; Sefton, M.A. Accumulation of volatile oak compounds in a model wine stored in 582 Charoenchai, C.; Fleet, G.H.; Henschke, P.A. Effects of temperature, pH, and sugar concentration on the growth American and Limousin oak barrels. Aust. J. Grape Wine Res. 4: 67-73; 1998. rates and cell biomass of wine yeasts. Am. J. Enol. Vitic. 49: 283–288; 1998.

569 Ford, C.M.; Høj, P.B. Multiple glucosyltransferase activities in the grapevine L. Aust. J. 583 Waters, E.J.; Hayasaka, Y.; Tattersall, D.B.; Adams, K.S.; Williams, P.J. Sequence analysis of grape (Vitis vinifera) Grape Wine Res. 4: 48-58; 1998. berry chitinases that cause haze formation in wines. J. Agric. Food Chem. 46: 4950-4957; 1998.

570 Naylor, D.J.; Stines, A.P.; Hoogenraad, J.J.; Høj, P.B. Evidence for the existence of distinct mammalian cytosolic, 584 Hayasaka, Y.; Bartowsky, E.J. Analysis of diacetyl in wine using sold-phase microextraction combined with gas microsomal, and two mitochondrial GrpE-like proteins, the co-chaperones of specific Hsp70 members. J. Biol. chromatography-mass spectrometry. J. Agric. Food Chem. 47: 612-617; 1999. Chem. 273: 21169-21177; 1998. 585 Francis, I.L.; Kassara, S.; Noble, A.C.; Williams, P.J. The contribution of glycoside precursors to Cabernet Sauvignon and 571 Stockley, C.S. The safe use of alcohol during pregnancy. Int. J. Drug Policy; 273-276: 1998. aroma: sensory and compositional studies. Waterhouse, A.L.; Ebeler, S.E., eds. Chemistry of wine flavour. Washington, DC: American Chemical Society; 1999: 13-30. (ACS Symposium Series, 714). 572 Gishen, M.; Dambergs, B. Some preliminary trials in the application of scanning near infrared spectroscopy (NIRS) for determining the compositional quality of grape, wine and spirits. Aust. Grapegrower Winemaker 586 Sas, A. Is it really ? Pract. Winery/Vineyard 19(1): 68-69; 1998. (414a): 43-45, 47; 1998. 587 Weeks, S.; Henschke, P. Yeast assimilable nitrogen. Aust. N.Z. Wine Ind. J. 14(1): 53-54; 1999. 573 de Barros Lopes, M.A.; Soden, A.; Godden, P.W. Changes in yeast classification of relevance to winemakers. 588 McLean, H.; Jones, G.P.; Høj, P.B. Uptake and metabolism of a systemic (triadimenol) by pre- grapes. Aust. Grapegrower Winemaker (414a): 35-37, 38, 40; 1998. Aust. J. Grape Wine Res. 5: 2-9; 1999. 574 Francis, L.; Armstrong, H.; Cynkar, W.; Kwiatkowski, M.; Iland, P.; Williams, P. A national vineyard fruit composition 589 de Barros Lopes, M.; Rainieri, S.; Henschke, P.A.; Langridge, P. AFLP fingerprinting for analysis of yeast genetic variation. survey – the G-G assay. Aust. Grapegrower Winemaker (414a): 51-53, 55-58; 1998. Int. J. Syst. Bacteriol. 49: 915-924; 1999. 575 Francis, I.L., Armstrong, H.; Cynkar, W.; Kwiatkowski, M.; Iland, P.; Williams, P.J. The 1997 CRCV national vineyard 590 Weeks, S. How to maintain your sanity during the export process. Aust. Grapegrower Winemaker (423): 25-27; 1999. fruit composition survey – Shiraz data. Aust. N.Z. Wine Ind. J. 13: 377-379; 1998.

591 Weeks, S.; Sefton, M. Analysis of oak-derived wine flavours. Aust. N.Z. Wine Ind. J. 14(2): 42-43; 1999. 576 Leske, P.; Bruer, N.; Davies, M.; Matthews, I. The effect of headspace treatment and bottle storage orientation on

wine quality – a preliminary study. Aust. N.Z. Wine Ind. J. 13: 430-434; 1998. 592 Stines, A.P.; Naylor, D.J.; Høj, P.B.; van Heeswijck, R. Proline accumulation in developing grapevine fruit occurs independently of changes in the levels of D1-pyrroline-5-carboxylate synthetase mRNA or protein. Plant Physiol. 120: 923-931; 1999. 577 Peng, Z.; Duncan, B.; Pocock, K.F.; Sefton, M.A. The effect of ascorbic acid on oxidative browning of white wines

and model wines. Aust. J. Grape Wine Res. 4: 127-135; 1998. 593 Godden, P. AWRI trial of the technical performance of various types of wine closure. Aust. Grapegrower Winemaker (425): 59-64; 1999. 578 Pocock, K.F.; Waters, E.J. The effect of mechanical harvesting and transport of grapes, and juice oxidation, on the

protein stability of wines. Aust. J. Grape Wine Res. 4: 136-139; 1998. 594 Naylor, D.J.; Hoogenraad, N.J.; Høj, P.B. Characterisation of several Hsp70 interacting proteins from mammalian organelles. Biochim. Biophys. Acta 1431: 443-450; 1999. b 579 Kosteridis, Y.; Baumes, R.; Skouroumounis, G. Synthesis of labelled [2H4] -damascenone, and [2H2]2-methoxy-3- a b isobutylpyrazine, [2H3] -ionone, and [2H3] -ionone, for quantification in grapes, juices and wines. J. 595 Peng, Z.; Duncan, B.; Pocock, K.F.; Sefton, M.A. The influence of ascorbic acid on oxidation of white wines: diminishing

Chromatogr. A:71-78; 1998. the long-term antibrowning effect of SO2. Aust. Grapegrower Winemaker (426a): 67-73; 1999.

60 61 The Australian Wine Research Institute The Australian Wine Research Institute The Australian Wine Research Institute

Appendices Appendix 5 Institute Committees Industry Analytical Management Research Services Communication Service Information Occupational Building Building Super- Staff Code Staff member Advisory Steering Steering Steering Steering Technology Biosafety Health and Safety Site sub-committee annuation Negotiation

Peter Høj C C X X X C X X

Eveline Bartowsky X X X

Rae Blair X C X C

Nick Bruer X X X X

Dimitra Capone X

Adrian Coulter X X X

Janet Currie X X X

Catherine Daniel X

Miguel de Barros Lopes X X X

Jeff Eglinton X X C

Leigh Francis X X X

Mark Gishen X X X C

Holger Gockowiak X X

Peter Godden X X C X X X

Carolyn Grant X

Jeremy Hack X

Yoji Hayasaka X X X

Paul Henschke X X X C

John Hughes X X

Ingrid Oats X

Anita Oberholster X

Ken Pocock X X X X X X

Alan Pollnitz X

Alex Sas X X X X X X

Mark Sefton X

Creina Stockley X X

Elizabeth Waters X X X

Sue Weeks X X X C

C = denotes holder of Chair 62 63 The staff of The Australian Wine Research Institute

Acknowledgements: Compiled and edited by Professor Peter Høj and Rae Blair Design by Geoffrey Reed Advertising Photography by Robert Geh Printing by Finsbury Press The Australian Wine Research Institute

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