The Australian Wine A W R I Research Institute Technical Review No180 June 2009 Registered by Australia Post PP 531629/00034 Table of contents In this issue 1 AWRI notes 5 The power of collaboration 5 Returning value to producers through providing a competitive edge 8 Technical notes 11 Grape and wine pepper aroma – analytically challenging but we sniff it out in the end 11 Practical management of hydrogen sulfide during fermentation – an updated overview according to recent studies on red wine fermentation (AWRI publication #1121) 17 Current literature 26 AWRI publications 59 AWRI extension and roadshow calendar 66 Conference calendar 67 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 The power of collaboration ............................................................................................................... 5 Returning value to producers through providing a competitive edge ..................................... 8 Grape and wine pepper aroma – analytically challenging but we sniff it out in the end ... 11 Practical management of hydrogen sulfide during fermentation – an updated overview according to recent studies on red wine fermentation (AWRI publication #1121) ........... 17 June 2009 Technical Review No. 180 1 Photocopy requests Please supply a copy of the following papers from Technical Review No. 180 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. Please note photocopy requests for research and study purposes must be accompanied with a completed and signed copyright declaration form located on the back of this tear-out page. Current literature (circle the required papers) 180.01 [4.40] 180.02 [0.70] 180.03 [0.40] 180.04 [0.10] 180.05 [0.20] 180.06 [3.20] 180.07 [0.70] 180.08 [0.40] 180.09 [0.30] 180.10 [0.20] 180.11 [1.60] 180.12 [1.00] 180.13 [1.00] 180.14 [1.20] 180.15 [0.20] 180.16 [0.80] 180.17 [0.60] 180.18 [0.90] 180.19 [1.10] 180.20 [0.90] 180.21 [0.40] 180.22 [0.80] 180.23 [0.60] 180.24 [0.90] 180.25 [0.60] 180.26 [0.70] 180.27 [0.70] 180.28 [0.10] 180.29 [0.80] 180.30 [0.60] 180.31 [0.80] 180.32 [0.70] 180.33 [0.80] 180.34 [0.80] 180.35 [0.80] 180.36 [0.70] 180.37 [0.90] 180.38 [0.40] 180.39 [0.20] 180.40 [0.70] 180.41 [0.60] 180.42 [0.50] 180.43 [0.80] 180.44 [0.10] 180.45 [1.40] 180.46 [1.20] 180.47 [0.20] 180.48 [0.40] 180.49 [0.60] 180.50 [0.90] 180.51 [0.50] 180.52 [0.50] 180.53 [1.20] 180.54 [0.20] 180.55 [0.10] 180.56 [0.30] 180.57 [20.40] 180.58 [1.10] 180.59 [0.90] 180.60 [0.60] 180.61 [0.70] 180.62 [0.80] 180.63 [1.80] 180.64 [4.70] 180.65 [2.30] 180.66 [0.60] 180.67 [0.20] 180.68 [0.90] 180.69 [0.90] 180.70 [1.60] 180.71 [1.10] 180.72 [0.80] 180.73 [0.10] 180.74 [0.60] 180.75 [0.80] 180.76 [0.40] 180.77 [0.50] 180.78 [0.20] 180.79 [0.40] 180.80 [1.20] 180.81 [0.30] 180.82 [1.10] 180.83 [0.30] 180.84 [0.20] 180.85 [0.60] 180.86 [0.50] AWRI publications (circle the required papers) 1120 [1.40] 1121 [0.80] 1122 [8.00] 1123 [1.10] 1124 [0.50] 1125 [0.60] 1126 [0.30] 1127 [0.40] 1128 [0.20] 1129 [1.10] 1130 [0.60] 1131 [0.40] 1132 [0.30] 1133 [0.80] Translation requests (circle the required papers) A translation of any non-English articles within current literature is available upon request: 180.03 180.46 180.61 180.63 180.64 180.65 180.57 180.71 180.80 180.85 Payment details No. of Articles Postage Cost of photocopies for all articles requested $.............. 1-5 $A3.00 (refer to square bracketed figures on previous page) 6-10 $A8.00 + Service Fee $7.00 11-15 $A13.00 + Postage (Overseas only - see chart opposite) $.............. 16+ $A18.00 Include postage only if articles + Copyright ($5 per article) $.............. need to be sent overseas (Copyright fee is exempted for research and study purposes) Total $.............. 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TOTAL to be forwarded with request A$______ I enclose my cheque for $A ............ payable to The Australian Wine Research Institute or charge my: Visa [ ] Mastercard [ ] Card No. Cardholders Name ________________________________________ Expiry Date _____/_____ Signature ________________________________ Important note regarding payment of GST (Goods and Services Tax): 1) GST is payable by Australian residents only and does not apply to residents who live outside of Australia, and 2) A tax invoice will be forwarded with the articles requested, showing The Australian Wine Research Institute’s ABN, and the total amount paid (including GST). 3) Copyright does not apply to Australian wineries and grapegrowers who pay the Winegrapes Levy or Grape Research Levy Copyright declaration under section 49 (1) of the Copyright Act 1968 I declare that: (i) I require the copies for the purposes of research or study, and that I will not use them for any other purpose, and (ii) I have not previously been supplied with a copy by an authorised officer of the library. (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. 180 June 2009 In this issue AWRI NOTES Returning value to producers through providing a competitive edge The AWRI protects a small quantity of its website for the exclusive use of Australian grape and wine producers. This article explains what is protected and why. The power of collaboration Between January 2007 and April 2009 the AWRI has engaged in nearly 80 collaborations with individuals and organisations from around the world. This article explains the benefits of effective collaboration and gives examples of beneficial outcomes. TECHNICAL NOTES Grape and wine pepper aroma – analytically challenging but we sniff it out in the end The distinguishing pepper aroma and flavour of some Australian Shiraz wines is considered a desirable trait. The character could be thought of as quintessentially Australian and possibly part of the ‘terroir’ of a particular wine. It follows that it was important for the AWRI to identify and then attempt to understand such a powerful odorant present in grapes and wine in our own backyard. Practical management of hydrogen sulfide during fermentation – an updated overview according to recent studies on red wine fermentation (AWRI publication #1121) This article provides a brief overview of the many documented causes of 2H S production during fermentation, their prediction and/or diagnosis, when possible, and practical control strategies. Recent research at the AWRI suggests that residual H2S in wine depends more on the stage of fermentation when it is produced than how much is produced. Choice of yeast remains the best tool for controlling wine H2S content. CURRENT LITERATURE Oenology General (page 26) Catching-up trajectories in the wine sector: a comparative study of Chile, Italy and South Africa Industry supply and demand evaluation, 2009 and beyond Control of enological practices recognized internationally. A critical review AWRI: Grape berry size is not always related to quality Talent pool leads industry forward June 2009 Technical Review No. 180 1 New tool to describe oral sensations elicited by white wine The hunt for TCA: how natural cork producers are detecting and eliminating taint from their lots Juice and wine handling (page 29) Stuck ferments: causes and solutions Best-practice winemaking with heat-affected fruit Are wines affected by the proximity of vineyards to Eucalypt trees? Tongue-twisting Gewürtztraminer looking for its day in the sun Barbera – an ancient variety with a bright future in Australia Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines Whole berry destemming, sorting of red grapes Microbiology (page 31) Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc Ethanol stress stimulates the Ca2+-mediated calcineurin/Crz1 pathway in Saccharomyces cerevisiae Analysis and composition (page 32) Effect of polyphenols on the perception of key aroma compounds from Sauvignon Blanc wine