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Subject	Date
Blackburn, D. (2004, March/April). Micro-Oxygenation. Lessons from a decade of experience. Practical Winery Vineyard, pp. 32-38. This paper looks at the history, the rationale and discusses the principles behind using micro-oxygenation based on 10 years experience in USA.	23/05/04
Kramer, E. L., & Noonan, M . J. (2004). Sources leading to development of acetic acid in wine - And potential options for its control. The Australian and New Zealand Wine Industry Journal, 19(1), 39-44.	12/04/04
Marais, J. (2003). Effect of Different Wine-Making Techniques on the Composition and Quality of Pinotage Wine. I. Low-Temperature Skin Contact Prior to Fermentation. S. Afr. J Enol. Vitic., 24(2), 70-75. The effect of low-temperature skin contact prior to fermentation in the production of Pinotage wines was studied over four vintages.	23/05/04
Marais, J. (2003). Effect of Different Wine-Making Techniques on the Composition and Quality of Pinotage Wine. II. Juice/Skin Mixing Practices. S. Afr. J Enol. Vitic., 24(2), 76-79. The effect of juice/skin mixing practices during fermentation in the production of Pinotage wines was studied over three vintages.	23/05/04
Ruediger, G. A., Pardon, K. H., Sas, A. N., Godden, P. W., & Pollnitz, A. P. (2004). Removal of pesticides from red and white wine by the use of fining and filter agents. Australian Journal of Grape and Wine Research. 10, 8-16. Seven fungicides and three insecticides were added to a white wine made from Semillon and a red wine made from Syrah. The wines were treated with fining agents and a filtering agent to attempt to reduce the levels present	2/05/04
van Zanten, Rob. (2004). Focus group research for small wineries - an Internet example. The Australian and New Zealand Wine Industry Journal, 19(1), 70-75.	12/04/04
August 2004
Morrow, Joshua. (2004, May/June). 2003 San Simeon Earthquake - Lessons learned on the faultline. Practical Winery and Vineyard, pp. 78-82.
Winter, Erika. (2004, May/June). Avoiding "green" characters in Cabernet Sauvignon. Practical Winery and Vineyard, pp 9-12.
Krstic, Mark. (2004, July/August). Sampling for maturity and colour. Australian Viticulture, pp 75-77. The harvest decision is the single most important decision made by the grape grower or winemaker with respect to a particular vineyard.
Vine Torque - Coming to grips with vineyard sprayers. (2004, July/August). Australian Viticulture, pp. 66-70. Briefly defines the principles involved in obtaining maximum efficiency in spray application.
September 2004
Capone, D., Sefton, M., Pretorius, I., & Hoj, P. (2004). Flavor 'scalping' by wine bottle closures. Practical Winery and Vineyard, pp.44-55. This paper looks at the impact of the closure on wine aroma and flavour.
Meunier, Michel. (2004, August). Hyperoxidation: A technique to enhance white wine stability. The Australian and New Zealand Grapegrower & Winemaker, pp. 87-89.
Wok, Henry. (2004, July/August). Eliminating TCA from sources other than corks. Practical Winery and Vineyard pp. 58-63. The author discusses possible causes of TCA and how to avoid problems due to this compound.