An overview the role that residual copper plays in protecting copper-fined wine from producing sulfidic off-odours together with a description of two analytical strategies for measuring the fraction of the total copper concentration that is available to bind sulfide that may be produced during bottle ageing.
Our previous articles, published in the 2020 Summer and Autumn issues of the 'Wine and Viticulture Journal', introduced the concepts of mental and physical availability of wine in China (Sharp 2010...
The COVID-19 pandemic has significantly impacted the Australian wine market and Australian wine producers. The impact on individual producers depends on their product and channel portfolio. Those w...
It has been a challenging year to say the very least for the Australian wine sector and these challenges will be with us for some time yet.
For the first time1 Australia's wine sector now has national, fine-scaled climate information, tailored to describe the climate indices most relevant to growing winegrapes across Australia informed by the most up-to-date climate science.
Nitrogen plays an essential role in fermentation outcomes. When nitrogen deficiency in grapes or juice is determined, when is the best time to add supplements and what are the most ideal sources? Rachel also discusses some new nutrient products specifically designed to enhance particular wine aromas.
Drawing on historical and current levels of alcohol consumption and imports in Asia, Anderson makes some projections for wine sales in the market - including China - out to 2025.
Chemical and spectral measures of grapes were previously applied to predict grape allocation grades for Cabernet Sauvignon, Shiraz and Chardonnay. Using the specific methods highlighted as being of importance to Shiraz grape quality in that study, a new project has continued efforts in this area, with the goal of understanding compositional aspects contributing to quality differences in Barossa Shiraz grapes and wines within the premium category.
After grape downy mildew (Plasmopara viticola) was first detected in Western Australian commercial vineyards in 1998 a number of questions were asked including where did it originate and how is it regularly appearing in regions once considered unfavourable for its survival? Andrew Taylor recently completed a PhD investigating some of these questions and the following is an overview of some of his key findings, observations and how they impact on grape production.
With a rise in mean temperatures predicted as our climate changes along with an increase in the frequency of extreme heat events, the authors summarise the effects of high temperature on grape flavonoids.
Reducing the additions of SO2 before fermentation and during the maturation process with natural solutions is of interest to many winemakers. The maximum allowable level of total SO2 in wine in Australia is 250ppm for any wine under 35g/L of sugar and 300ppm for all other wines (Australian and New Zealand Food Standards 4.5.1). Importantly, consumer preferences are leaning towards minimal intervention or low SO2 wines if not preservative free, whilst demanding a quality product. The objective of this article is to discuss the use of bio-protection strategies prefermentation as a tool for winemakers to increase microbial protection thus reducing the amount of SO2 required.
In the March/April 2018 issue of this journal, we discussed the importance of understanding how imported wine fits in the broader category of alcohol consumption in China (Cohen et al. 2018). As part of a project generously supported by Wine Australia, we are investigating the needs, benefits, purchase and consumption situations that cause alcohol drinkers to consider buying a wine. This research aims to better understand how we can improve the likelihood that Australian wine will be considered by a broader cohort of potential buyers by understanding not just mental competition in the imported wine category, but also more broadly Chinese wine and other alcohol sub-categories.
When it comes to making strategic decisions, research is critical for any business. But, the ongoing struggle is knowing where to find the right information, having the money to pay for the information and/ or finding the time and resources to compile and interpret the information.
Sulfur dioxide (SO2) has been used in conjunction with winemaking for centuries, and the practice of burning sulfur candles inside wine vessels to preserve the wine dates back to ancient Roman times. Today, the use of sulfur dioxide is ubiquitous throughout the world of winemaking, and many consider it a non-negotiable additive, acting as both an antioxidant and an antimicrobial agent. SO2 is almost always added at bottling to help preserve the wine, and is often added at crush to remove potential spoilage microbes. However, a growing consumer base has pushed for the production of wines with fewer chemical additives, including wines with lower levels of SO2. High levels of SO2 in wines can have a negative effect on health (in vulnerable populations) and on wine quality. While there are alternatives on the market, including ultraviolet light, colloidal silver complex, and dimethyl dicarbonate, none are as effective as SO2 as both an antioxidant and antimicrobial agent.
