The Australian Wine A W R I Research Institute Technical Review No192 June 2011 Registered by Australia Post PP 531629/00034 Table of contents In this issue 1 Technical notes 5 ‘Big Science’ for wine research: Metabolomics and Bioinformatics at the AWRI 5 Is Proctase the right enzyme for protein stabilisation of white wines? 9 Current literature 12 AWRI publications 44 AWRI extension and roadshow calendar 51 Editor: Michael Major, Michael Major Media All enquiries: Rae Blair; email [email protected] Copyright: Reprints and quotations of articles published herein are permitted on condition that full credit is given to both The Australian Wine Research Institute Technical Review and the author/s, and that the date of publication and issue number are stated. Acknowledgment: The production and distribution of Technical Review is partially financed by The Thomas Walter Hardy Trust Fund. ISSN 0816-0805 Cnr Hartley and Paratoo Rd PO Box 197 T +61 8 8303 6600 Published by The Australian Urrbrae Glen Osmond F +61 8 8303 6601 Wine Research Institute South Australia 5064 South Australia 5064 [email protected] ABN 83 007 558 296 Australia Australia www.awri.com.au Highlights this issue ‘Big Science’ for wine research: Metabolomics and Bioinformatics at the AWRI ............... 5 Is Proctase the right enzyme for protein stabilisation of white wines? ................................... 9 June 2011 Technical Review No. 192 1 Photocopy requests Please supply a copy of the following papers from Technical Review No. 192 for the purpose of: □ Research □ Study □ Other The cost of each article is included in the square brackets. A service fee of $7.00 and appropriate overseas postage, copyright and GST costs might also apply. 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Current literature (circle the required papers) 192.01 [0.80] 192.02 [1.20] 192.03 [0.90] 192.04 [0.70] 192.05 [0.90] 192.06 [1.50] 192.07 [1.10] 192.08 [1.70] 192.09 [0.90] 192.10 [0.70] 192.11 [0.90] 192.12 [0.30] 192.13 [0.20] 192.14 [0.80] 192.15 [0.40] 192.16 [1.20] 192.17 [0.70] 192.18 [0.50] 192.19 [0.30] 192.20 [1.10] 192.21 [0.20] 192.22 [0.30] 192.23 [0.40] 192.24 [0.40] 192.25 [0.30] 192.26 [0.80] 192.27 [0.50] 192.28 [0.70] 192.29 [1.20] 192.30 [0.80] 192.31 [0.30] 192.32 [1.10] 192.33 [0.20] 192.34 [0.10] 192.35 [0.20] 192.36 [0.80] 192.37 [0.20] 192.38 [0.50] 192.39 [0.10] 192.40 [1.00] 192.41 [0.20] 192.42 [0.20] 192.43 [0.10] 192.44 [0.50] 192.45 [0.60] 192.46 [0.90] 192.47 [0.50] 192.48 [0.80] 192.49 [0.80] 192.50 [0.60] 192.51 [0.90] 192.52 [0.20] 192.53 [0.70] 192.54 [0.50] 192.55 [0.50] 192.56 [0.40] 192.57 [1.00] 192.58 [0.60] 192.59 [0.30] 192.60 [0.30] 192.61 [0.30] 192.62 [0.70] 192.63 [0.20] 192.64 [1.00] 192.65 [0.80] 192.66 [0.60] 192.67 [0.30] 192.68 [0.40] 192.69 [0.50] 192.70 [0.20] 192.71 [0.80] 192.72 [1.60] 192.73 [0.70] 192.74 [0.60] 192.75 [1.10] 192.76 [0.50] 192.77 [0.90] 192.78 [4.60] 192.79 [1.00] 192.80 [0.30] 192.81 [0.70] 192.82 [0.80] 192.83 [0.40] 192.84 [0.50] 192.85 [4.50] 192.86 [0.80] 192.87 [0.90] 192.88 [0.80] 192.89 [0.50] AWRI publications (circle the required papers) 1275 [0.80] 1276 [0.50] 1277 [1.20] 1278 [6.30] 1279 [3.80] 1280 [1.20] 1281 [0.90] 1282 [1.00] 1283 [0.90] 1284 [1.50] 1285 [1.00] 1286 [1.30] 1287 [0.70] 1288 [0.60] Payment details Cost of photocopies for all articles requested $.............. 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(iii) I acknowledge that I may be held personally liable for any breach of the Copyright Act with respect to a false or misleading declaration. Signed ____________________________ Date ____________________ NAME ______________________________________________________ COMPANY ______________________________________________________ ADDRESS ______________________________________________________ ______________________________________________________ POSTCODE ______________________________________________________ PLEASE RETURN to: AWRI Library The Australian Wine Research Institute PO Box 197, Glen Osmond, SA 5064 T: (08) 8303 6626 F: (08) 8303 6628 E: [email protected] 4 Technical Review No. 192 June 2011 In this issue TECHNICAL NOTES ‘Big Science’ for wine research: Metabolomics and Bioinformatics at the AWRI Researchers at the AWRI now have access to a range of technologies that enable ‘Big Science’ approaches to its wine yeast and bacteria research projects. In a wine context, one of the most important of these approaches is Metabolomics (see article); and the glue that holds the various biological Big Science technologies together, and enables us to make sense of the massive datasets generated is Bioinformatics (see article). Both Metabolomics and Bioinformatics facilities, along with the requisite expertise, are now housed in, and managed through, the AWRI. Is Proctase the right enzyme for protein stabilisation of white wines? Proctase was used for removing the haze forming proteins from white grape juice. Proctase is a food grade, inexpensive protease active at wine pH and at high temperature. Proctase greatly reduced the protein content of grape juice when added during fermentation or in combination with heat treatments of clarified juice. CURRENT LITERATURE Oenology Juice and wine handling (page 12) Influence of microoxygenation on reductive sulfur off-odors and color development in a Cabernet Sauvignon wine Study of wine tartaric acid salt stabilization by addition of carboxymethylcellulose (CMC): comparison with the ‘protective colloids’ effect Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics Accurate oxygen management in wine bottling Monitoring oxygen uptake and consumption during microoxygenation treatments before and after malolactic fermentation The Chardonnay way Microbiology (page 15) Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature Sequential inoculation with a non-Saccharomyces yeast and a Saccharomyces cerevisiae yeast Analysis and composition (page 16) Volatile compounds and sensory attributes of wine from cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film Determination of phenolic compounds of grape skins during ripening by NIR spectroscopy June 2011 Technical Review No. 192 1 Marketing and packaging (page 17) Factors affecting wine closure selection Carbon footprint of glass packaging Environment (page 17) Aeration techniques applied in the treatment of winery effluent Sensory (page 18) Identification of confusable odours including wines: appropriate labels enhance performance Viticulture General (page 19) Vineyard biodiversity – vive la différence! It is possible to predict Sangiovese wine quality through a limited number of variables measured on the vines Vineyard variability in Marlborough, New Zealand: characterising variation in vineyard performance and options for the implementation of Precision Viticulture Non esistono più le mezze potenze Grapegrower interview: Patti Fetzer Annual growth cycle of a grapevine Recycling CCA posts – a reality at last? Costs and benefits of hang time Aplicación de la espectroscopia NIR en el sector en Australia Comparing the costs of biodynamic and conventional viticulture in Australia: a recent study Berry temperatures: correct measurement Biodynamics and the limits of rationalism Optical sorters hasten harvest Links between mechanical properties of grape berries during ripening and extractability of their skin anthocyanins Vine improvement and varieties (page 23) Verdejo Mencía Godello Albariño Treixadura Callet Prieto Picudo Recognition and genotyping of minor germplasm of Friuli Venezia Giulia revealed high diversity The origins of Sauvignon Grapegrower interview: Deborah Golino Bianco d’Alessano — behind the wine that triumphed at the Alternative Varieties Wine Show Chateau Grand Traverse: meet a focused Riesling leader The big V Las variedades tintas suponen el 52.3% del total del viñedo Potencialidad de las variedades minoritarias de la D.O.Ca.