Reviewed papers

CONTENTS PAGES OF RECENT JOURNALS & reviewed papers

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Significant papers, articles and web sites will be reviewed and summaries will be posted.

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Papers reviewed in earlier newsletters

Reviewed December 2004

Adams, Douglas. O., Harbertson, James. F., & Reid, Matthew. S. (2004, November/December). Assessing red wine astringency. Practical Winery and Vineyard, pp. 45-50.

Astringency is a tactile sensation caused by tannins and the effect of pH, viscosity, alcohol level and ionic strength within the wine.

Passionate about Pinot Gris. (2004). ANZWIJ, 19(5), 29-46.

Nine leading Australasian winemakers explain how they grow and vinify their Pinot Gris wines.

Bartowsky, E. J., Dillon, S. J., Henschke, P. A., Markides, A. J., Dumont, A., Ortiz-Julien, A., et al. (2004, November). The potential of Saccharomyces cerevisiae wine yeast to increase red wine colour. A & NZ Grapegrower & Winemaker, pp 83-85

The authors carried out a number of carefully controlled small-scale vinification trials using Shiraz grapes and 17 different yeast strains.

They found considerable variation in colour density in the young wines across different yeast strains. The colour density varied by up to 38%

Reviewed October 2004

Pretorius, I. S., de Barros Lopes, M. A., Francis, I. L., Swiegers, J. H., & Hoj, P . B. (2004, July-August). The genomics of taste and smell - Cracking the codes that determine who likes what on the palate and on the nose. ANZWIJ, 19(4), 13-18.

If winemakers were able to ascertain why potential consumers were more receptive to certain tastes and smells they might be able to use this information to target potential business opportunities.

Reviewed 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.

Phenolic compounds contribute to the colour and astringency of white wines.

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.

While corks are the major cause of TCA in bottled wines there are other possible areas where TCA can enter the process.

Reviewed August - 2004

Morrow, Joshua. (2004, May/June). 2003 San Simeon Earthquake - Lessons learned on the faultline. Practical Winery and Vineyard, pp. 78-82.

This paper by a consulting structural engineer examined the impact, on wineries, of the December 22, 2003 earthquake of magnitude 6.5 that struck central California. The region struck had a low population density but a relatively high density of wineries.

Winter, Erika. (2004, May/June). Avoiding "green" characters in Cabernet Sauvignon. Practical Winery and Vineyard, pp 9-12.

Cabernet sauvignon has a tendency to produce strong green herbaceous characters on occasion.

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.

Reviewed -- May 2004

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.

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.

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