ANZG&W 2007 Technical issue Issue 521a

Contents

Grapegrowing

Susceptibility of tablegrapes to black spot (anthracnose) disease
Grape phylloxera: new investigations into the biology of an old grapevine pest
The impact of fungal infection on the grapevine’s capacity to respond to water stress
Soil compaction in vineyards – friend or foe?
Representative sampling at the grape intake: A critical issue - often forgotten
The influence of three rootstocks on vine performance, composition and the wine sensory properties of early, mid and late maturing clones of Pinot Noir in 2005 and 2006
Winery wastewater treatment for vineyard irrigation re-use

Winemaking

Effect of storage conditions on the determination of chemical composition in red grape homogenates and white grape juice
Malolactic fermentation and wine flavour: changes in the volatile composition of red wine following malolactic fermentation with four commercial strains of Oenococcus oeni
The importance of Green: sensory and chemical analyses of New Zealand Sauvignon Blanc
A preliminary survey of red grape total soluble solids, total anthocyanin, tannin and crop yield from Sunraysia vineyards
An overview of the phenolic chemistry of white juice and wine production

WineTech Preview

Business & Marketing

An industry in ferment: Reconfiguration in the international wine landscape
Financialisation in the world wine industry: a limit to industrial consolidation?
Differentiation or inertia: A critical look at the Australian wine industry