Archived reviews

reviewed Papers

Hyperlinks (in green) will take you to a review of the paper or to the original source of the material where available.

Grapegrowing

Humphery-Smith , Bruce . (2004, March). Tips for selecting a vineyard tractor. Australian and New Zealand Grapegrower and Winemaker.

http://www.grapeandwine.com.au/2004/march/06.htm

What to look for when purchasing a tractor for the vineyard.

Smart, R. (2003, November-December). Terroir reconsidered ... the New World approach to wine quality. The Australian and New Zealand Wine Industry Journal, 18(6), 42-43.
How the use of technology such as aerial imaging combined with global positioning can be used to locate areas within a vineyard with differing fruit quality. These variations contribute to the terroir.

Factors effecting the quality variation are discussed.

Turner, P., & Creasy, G. L. (2003, November-December). Terroir. Competing definitions and applications. The Australian and New Zealand Wine Industry Journal, 18(6), 58-56
The concept of terroir is explored from the historical through to a contemporary definition. The applications and possible research possibilities are all discussed in depth. Discusses whether terroir actually exists. Extensive reference list.

Winter, Erika., & Whiting, John. (2004, January-February). Using leaf area to crop weight to determine vine balance. Australian Viticulture, pp 70-73
One of the major determinants of grape quality is vine balance. The relationship between active leaf area and yield has a major impact on vine balance.

This paper discusses techniques to assess active leaf area and predict yield. Interpretation of the data collected and its significance is examined. References

Winemaking

What new wine act will mean for New Zealand Winemakers. (2003). New Zealand WineGrower, 7(2), 31-32.
Over the last two years there has been considerable change in the legislation regulating the wine industry. This paper provides a timetable for implementing the changes associated with the Wine Act 2003.

This was further summarised in the letter sent to wineries in December 2003.

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.

Cone, Clayton. (n.d.). Help Me, I'm stuck. Retrieved February 21, 2004, from http://lallemandwine.com/laboratory/stuck.php
Suggestions from Clayton Cone of Lallemand on how to restart stuck fermentations.

Includes reprints of papers on handling stuck ferments.

Franson , Paul. (2004, March/April). Sulfur compounds in winemaking . Vineyards and Winery Management
http://www.vwm-online.com/Magazine/Archive/2004/Vol30_No2/Sulfur.htm

Paper looks at the positive and negative effects volatile sulfur compounds have on wine. Report of a Vinquiry seminar.

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.

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.

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.

Rieger , Ted. (2004, March/April). Cofermentation . Vineyards and Winery Management
http://www.vwm-online.com/Magazine/Archive/2004/Vol30_No2/Cofermentation.htm

The impact of blending varieties prefermentation. Many believe that this produces superior wines to those blended post fermentation.

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

Scollary, Geoffrey, Bulleid, Nick, Allen, Malcolm, & Gallagher, Greg. (2004, March). Screw caps: the old and the new. Australian and New Zealand Grapegrower and Winemaker.

http://www.grapeandwine.com.au/2004/march/05.htm

Discusses a tasting of white wines made by the College winery between 1977 and 1979 and sealed with Stelvin closures. While the majority of these wines showed freshness and vitality care needs to be used when evaluating these results as only single bottles of each wine were tasted.

Other

Alembakis, Rachel. (2004, March). Pinot Noir with the edge, made at the edge of the world . Australian and New Zealand Grapegrower and Winemaker.
http://www.grapeandwine.com.au/2004/march/09.htm

Looks at sales opportunites and possible problems in marketing Central Otago Pinot Noir in the UK.

Labour, G. (2003, November-December). Winemakers, look after those teeth!. Australian and The Australian and New Zealand Wine Industry Journal, 18(6), 78-79
Regular wine tasting can put the tasters teeth at risk of decay. A practicing dentist provides information on how to minimise the risk of damage.

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.