grapegrowing For more information, contact: Dr Katja Suklje P: 61 2 6933 4271 E: ksuklje@csu.edu.au
Supporting the wine industry for more than 50 years
REFERENCES:
We didn’t have enough space to list them all, but here’s just a few wine industry events Grapegrower & Winemaker has supported in the past decade.
Antalick, G., M.-C. Perello, and G. de Revel. 2014. Esters in wines: new insight through the establishment of a database of French wines. American Journal of Enology and Viticulture.
Savour Australia Wine Health Conference WFA Wine Industry Outlook Conference Australian Wine Industry Technical Conference Winery Engineering Association Annual Conference and Exhibition Australian Environment Conference ICCA Business of Wine Conference Romeo Bragato Charles Sturt University Student Scholarships National Riesling Challenge Great Australian Shiraz Challenge Australian Alternative Varieties Wine Show Frankston & South Eastern Wine Show & Amateur International Sweet Wine Challenge Winemaking Competition 2013 Le Concours Des Vins (NSW, VIC) NSW Small Winemakers Show Riverina Wine Show Royal Agricultural Society of Queensland International Wine Show & Mediterranean Challenge Royal Hobart Wine Show Sydney Royal Wine Show Victorian Wines Show
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38 Grapegrower & Winemaker
Alberts, P., M.A. Stander, S.O. Paul, and A. de Villiers. 2009. Survey of 3-Alkyl-2methoxypyrazine content of South African Sauvignon blanc wines using a novel LC− APCI-MS/MS method. Journal of Agricultural and Food Chemistry 57:9347-9355. Allen, M.S., M.J. Lacey, R.L.N. Harris, and W.V. Brown. 1991. Contribution of methoxypyrazines to Sauvignon blanc wine aroma. American Journal of Enology and Viticulture 42:109-112.
Capone, D.L., K.H. Pardon, A.G. Cordente, and D.W. Jeffery. 2011. Identification and quantitation of 3-s-Ccysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon blanc grape juice by HPLC-MS/MS. Journal of Agricultural and Food Chemistry 59:11204-11210. Coetzee, C., and W.J. Du Toit. 2012. A comprehensive review on Sauvignon blanc aroma with a focus on a certain positive volatile thiols. Food Research International 45:287-298. des Gachons, C.P., T. Tominaga, and D. Dubourdieu. 2002. Localization of S-Cysteine conjugates in the berry: effect of skin contact on aromatic potential of Vitis vinifera L. cv. Sauvignon blanc must. American Journal of Enology and Viticulture 53:144-146. Dubourdieu, D., T. Tominaga, I. Masneuf, C. Peyrot des Gachons, and M.L. Murat. 2006. The role of yeasts in grape flavor development during fermentation: the example of Sauvignon blanc. American Journal of Enology and Viticulture 57:81-88. Gregan, S.M., J.J. Wargent, L. Liu, J. Shinkle, R. Hofmann, C. Winefield, M. Trought, and B. Jordan. 2012. Effects of solar ultraviolet radiation and canopy manipulation on the biochemical composition of Sauvignon blanc grapes. Australian Journal of Grape and Wine Research 18:227-238. King, E.S., P. Osidacz, C. Curtin, S.E.P. Bastian, and I.L. Francis. 2011. Assessing desirable levels of sensory properties in Sauvignon blanc wines – consumer preferences and contribution of key aroma compounds. Australian Journal of Grape and Wine Research 17:169-180. Kotseridis, Y., A.A. Beloqui, A. Bertrand, and J.P. Doazan. 1998. An analytical method for studying the volatile compounds of Merlot noir clone wines. American Journal of Enology and Viticulture 49:44-48. Lund, C.M., M.K. Thompson, F. Benkwitz, M.W. Wohler, C.M. Triggs, R. Gardner, H. Heymann, and L. Nicolau. 2009. New Zealand Sauvignon blanc distinct flavor characteristics: sensory, chemical, and consumer aspects. American Journal of Enology and Viticulture 60:1-12. Parliament, T.H., and M. Epstein. 1973. Organoleptic properties of some alkyl substituted alkoxy and alkylthiopyrazines. Journal of Agricultural and Food Chemistry 21:714-716. Pickering, G.J., A. Karthik, D. Inglis, M. Sears, and K. Ker. 2007. Determination of orthoand retronasal detection thresholds for 2-isopropyl-3-methoxypyrazine in wine. Journal of Food Science 72:S468-S472. Roland, A., R. Schneider, A. Razungles, and F. Cavelier. 2011. Varietal thiols in wine: discovery, analysis and applications. Chemical Reviews 111:7355-7376. Roujou de Boubee, D., C. Van Leeuwen, and D. Dubourdieu. 2000. Organoleptic impact of 2-methoxy-3-isobutylpyrazine on red Bordeaux and Loire wines. Effect of environmental conditions on concentrations in crapes during ripening. Journal of Agricultural and Food Chemistry 48:4830-4834. Ryona, I., B.S. Pan, D.S. Intrigliolo, A.N. Lakso, and G.L. Sacks. 2008. Effects of cluster light exposure on 3-Isobutyl-2-methoxypyrazine accumulation and degradation patterns in red wine grapes (Vitis vinifera L. cv. Cabernet Franc). Journal of Agricultural and Food Chemistry 56:10838-10846. Ryona, I., B.S. Pan, and G.L. Sacks. 2009. Rapid measurement of 3-alkyl-2methoxypyrazine content of winegrapes to predict levels in resultant wines. Journal of Agricultural and Food Chemistry 57:8250-8257. Scheiner, J.J., G.L. Sacks, B. Pan, S. Ennahli, L. Tarlton, A. Wise, S.D. Lerch, and J.E. Vanden Heuvel. 2010. Impact of severity and timing of basal leaf removal on 3-isobutyl2-methoxypyrazine concentrations in red winegrapes. American Journal of Enology and Viticulture 61:358-364. Šuklje, K., G. Antalick, Z. Coetzee, L.M. Schmidtke, H. Baša Cesnik, J. Brandt, W.J. du Toit, K. Lisjak, and A. Deloire. 2014. Effect of leaf removal and ultraviolet radiation on the composition and sensory perception of Vitis vinifera L. cv. Sauvignon Blanc wine. Australian Journal of Grape and Wine Research 20:223-233. Šuklje, K., K. Lisjak, H. Baša Cesnik, L. Janeš, W. Du Toit, Z. Coetzee, A. Vanzo, and A. Deloire. 2012. Classification of grape berries according to diameter and total soluble solids to study the effect of light and temperature on methoxypyrazine, glutathione, and hydroxycinnamate evolution during ripening of Sauvignon blanc (Vitis vinifera L.). Journal of Agricultural and Food Chemistry 60:9454-9461. Swiegers, J.H., R.L. Kievit, T. Siebert, K.A. Lattey, B.R. Bramley, I.L. Francis, E.S. King, and I.S. Pretorius. 2009. The influence of yeast on the aroma of Sauvignon Blanc wine. Food Microbiology 26:204-211. Tominaga, T., P. Darriet, and D. Doubourdieu. 1996. Identification of 3-mercaptohexyl acetate in Sauvignon wine, a powerful aromatic compound exhibiting a box-tree odor. Vitis 35:207-210. Tominaga, T., C. Peyrot des Gachons, and D. Dubourdieu. 1998. A new type of flavor precursors in Vitis vinifera L. cv. Sauvignon blanc: s-cysteine conjugates. Journal of Agricultural and Food Chemistry 46:5215-5219. van Wyngaard, E., J. Brand, D. Jacobson, and W.J. du Toit. 2014. Sensory interaction between 3-mercaptohexan-1-ol and 2-isobutyl-3-methoxypyrazine in dearomatised Sauvignon blanc wine. Australian Journal of Grape and Wine Research 20:178-185.
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November 2014 – Issue 610