Grapegrower & Winemaker - January 2016

JANUARY 2016

THE

WINERY LAB Our survey results

WOMEN IN WINE

Important industry discussion

Congratulations, Ben Blows 2015 ASVO VITICULTURIST OF THE YEAR

BEN

B L OW S

– 2015 – WINNER

The entire Bayer viticulture team would like to congratulate Ben Blows on winning this year’s award for his innovative grapevine cordon sprayer. The very strong 2015 shortlist shows just how inventive and adaptable our viticulturists are – and how hard it is to win. We’re proud to promote recognition of innovation in all its forms by sponsoring the award, and we encourage all you other innovators out there to submit an entry in 2016.

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contents features JANUARY 2016

41 44 73

THE

Vineyard Machinery Analytical Services Bottling

WINERY LAB Our survey results

WOMEN IN WINE

Important industry discussion

COVER Stephen Henschke uses a hydrometer to check the progress of a ferment in his family winery at Keyneton in the Eden Valley. This quick test is just one of many ways a winemaker can monitor their raw ingredient. From page 44 we explore analytical services in great detail.

news

grapegrowing

On the grapevine .....................................6

Optimising irrigation according to grape variety ...................................................20

From the editor .........................................7 Generally speaking, it’s tricky to generalise

My View: Blair Hanel ................................8 Blair Hanel, Della Toffola Pacific sales manager, attended SIMEI in Milan back in November. He returned to Australia encouraged by the advancement in technology and machinery that will drive the industry through the next decade.

Understanding the links between climate and grape variety to diagnose vine water needs is crucial for optimising practices (irrigation, cover crop or exposed leaf area management).

Update on international grapevine virus and phytoplasma research ............................26 Report from the 18th Meeting of the International Council for the Study of Virus and Virus-like diseases of the Grapevine (ICVG).

Movers & Shakers...................................10

Out in the vineyard .................................32

Regional Roundup: Victoria ..................... 12

Bruce Pearse, a viticulture consultant based in Western Australia’s south west, provides a season snapshot from Margaret River and predicts a “ripper” 2016 vintage.

People & Places: ASVO awards for excellence .............................16 16

Understanding soil organic matter ...........34 A guide to the importance of soil organic matter.

Top 10 tips for effective spraying.............38 What’s next for Australian vineyard machinery? ............................................ 41 Sam Bowman explores the latest developments in vineyard machinery and reports on not only what will work well in Australia, but what will make good economic sense for growers and managers.

regulars 6 What’s online 18 WGGA: The United Grower 52 Ask the AWRI 4 Grapegrower & Winemaker

76 Calendar 77 Industry Profile 78 Marketplace classifieds

www.winetitles.com.au

January 2016 – Issue 624

January 2016: Issue 624 winemaking The winery lab .......................................44 44

We’ve surveyed wineries about the lab equipment and services they use.

And we’ve delivered a snapshot of how Australian wineries are accessing laboratory tests and services to provide some benchmark examples.

Using yeast to prevent hydrogen sulfide contamination of wine and cider .............55 Innovative H2S-preventing ferment technology, derived from a natural wine yeast discovered by researchers at the University of California at Davis (UC Davis), is now available in markets around the world.

Baume to alcohol: It’s only an approximation ......................59 Eric Wilkes, the group manager of the Commercial Services division at The Australian Wine Research Institute, offers some practical insight into why one degree of Baume doesn’t equal one per cent of alcohol.

Women in Wine Awards: .......................62 62

It’s a sexist award, it needs to be

PUBLISHER AND CHIEF EXECUTIVE Hartley Higgins

PRODUCTION Simon Miles

MANAGING EDITOR Elizabeth Bouzoudis

CIRCULATION: Melissa Smithen subs@winetitles.com.au

EDITOR Nathan Gogoll editor@grapeandwine.com.au EDITORIAL ADVISORY BOARD Denis Gastin, Dr Steve Goodman, Dr Terry Lee, Paul van der Lee, Bob Campbell MW, Prof Dennis Taylor, Mary Retallack and Corrina Wright EDITORIAL Emilie Reynolds journalist@winetitles.com.au ADVERTISING SALES Maria Stephenson sales@grapeandwine.com.au

January 2016 – Issue 624

SIMEI 2015 – Wine, olive oil and decanters ............................66 In this article Simon Nordestgaard, a senior engineer at The Australian Wine Research Institute, reports on some of the devices that were recognised as innovation challenge winners.

Innovative maceration for more options in the quest for perfect Pinot Noir .....................70

business & technology Sirromet has big thirst for industry education .............................72

sales & marketing Wine label innovation: Serving temperature guide ......................73 It’s a problem wine drinkers didn’t know they had. And one winery has come to the rescue of consumers who didn’t know they were drinking their favourite wine styles at the wrong temperature.

Industry Profile .......................................77 Brad Wehr Amato Vino

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Grapegrower & Winemaker

5

on the grapevine what’s ONLINE Empty wine bottle sells for $10,000 at Canberra auction IT’S not unheard of to pay through the nose for a good bottle of wine but what about for an empty bottle?

A yet-to-be-filled six-litre bottle of 2015 Clonakilla Shiraz viognier sold for more than $10,000 at a charity auction recently - but it wasn’t the signature

by Murrumbateman winemaker Tim Kirk which sent buyers into a frenzy, reports The Canberra Times.

Wine industry warns it can’t wait for tax rebate overhaul MAJOR investment decisions in South Australia’s wine industry are being delayed amid warnings many growers and winemakers will face financial ruin unless the Federal Government moves quickly to overhaul the Wine Equalisation Tax Rebate.

A Federal Government investigation revealed in August that the rebate system was being rorted by ‘virtual winemakers’ - some of which exist solely to claim tax concessions, reports The Advertiser.

Bellwether uses boutique status to battle climate change A boutique winemaker in Coonawarra is taking the complicated issue of climate change into her own hands. Awardwinning winemaker Sue Bell of Bellwether winery said being a small winery was a distinct advantage to factoring climate change into her business plan.

“Refrigeration is the number one energy requirement of a modern winery,” she said.

Bell makes wine in one-tonne batches, keeping thermal mass low, which means she doesn’t need to use refrigeration, reports ABC.

Daily Wine News is a snapshot of wine business, research and marketing content gleaned from international wine media sources, with a focus on Australian news and content. To subscribe visit www.winetitles.com.au/dwn.

6 Grapegrower & Winemaker

Australia Post partners with website to sell Margaret River wine in China AUSTR ALI A N W I N EM AK ERS are open for online business in China through new Australia Post partnership with Alibaba’s 1688.com.

A Mandarin-only business-to-business online marketplace, 16.88.com was set up

by Jack Ma’s Alibaba Group in 2010 to help foreign businesses sell wholesale into China.

The site has 100 million registered users and is the world’s largest wholesale transaction platform and third biggest overall.

Yesterday’s official launch of Australia Post’s 1688.com “Australian pavilion” (auspost.1688.com) will provide a powerful online platform for Australian businesses to sell into China in bulk, initially focusing on Australian wine due to the strong demand.

The online store has been launched in collaboration with the Margaret River Wine Association – the first wine region to sell via the Australian pavilion, showcasing wines from five premium wineries in Western Australia – EVOI

Wines, Flametree Wines, Happs Wines, Laurance Wines and Rosily Vineyard.

Nick Power, CEO of Margaret River Wine Association said, the region’s producers told him they needed a faster speed-to-market solution for Chinese exports, and Australia Post listened.

“The 1688.com Australian pavilion is the culmination of many years of work to solve a major obstacle for the Australian wine industry, offering a simple avenue to sell and ship to China in bulk.”

Power said 10 different varieties across the Margaret River region’s five participating wineries are now on sale to millions of Chinese people through this online store.

“We hope our partnership with Australia Post and 1688.com will pave the way for other Australian wine regions to get on-board and take advantage of this huge opportunity to enter one of the world’s largest consumer markets,” he said. “We’re thrilled to be the first Australian wine region to showcase our premium wines on 1688.com.”

WFA recruits two new supporters for members THE WINEMAKERS’ FEDERATION OF AUSTRALIA (WFA) has welcomed Dräger and TransferMate as new supporters of the organisation for the coming year and they are providing special offers to WFA members.

The new supporters join WFA’s business family which already includes Finlaysons, Lallemand, Amorim, IMCD,

Wine Intelligence, Scholle, Arthur J. Gallagher and Bulk Energy and Winetitles.

Paul Evans, WFA chief executive, said having a strong network of supporters means WFA can speak directly with senior people across the wine supply chain, harness their expertise and also give benefits back to WFA members.

Hawke’s Bay Syrah dominates 2015 Air New Zealand Wine Awards A HAWKE’S BAY SYRAH took out the top prize at the 2015 Air New Zealand Wine Awards late last year.

The Church Road McDonald Series Syrah 2013 won the prestigious Air New Zealand Champion Wine of the Show Trophy, as well as the Fruitfed Supplies Champion Syrah Trophy.

Michael Brajkovich, chair of Judges and Master of Wine, said the Church Road McDonald Series Syrah 2013 was one of the fuller-bodied Syrahs in this year’s competition.

“It’s a wine with lovely ripe blackfruit and floral Syrah characters, and very well-handled subtle oak influence,” Brajkovich said.

“Syrah provided a quality class of wine, displaying a diversity of styles from fresh, vibrant peppery and herbal, www.winetitles.com.au

to full-bodied rich and ripe black-fruit styles, with significant oak impact and earthy tannins.”

There were strong trophy contenders across the 16 classes, but the winners prevailed by having that “extra something special”, according to Brajkovich.

The second highest accolade of the evening, the O-I New Zealand Reserve Wine of the Show Trophy, went to the Lake Chalice The Raptor Chardonnay Marlborough 2014.

As well as the 18 trophies awarded, 36 Pure Elite Gold Medals and one Elite Gold Medal were announced at the dinner, which was emceed by TV3’s Hilary Barry and Mike McRoberts.

This year’s competition saw more than 1,407 wines entered, 99 per cent accredited as being sustainably produced.

January 2016 – Issue 624

from the editor

Nathan Gogoll Editor

Generally speaking, it’s tricky to generalise I CAME ACROSS a statement in midDecember I disagreed with instantly. It was the first paragraph of a ‘best wines of 2015’ article and I was expecting something upbeat, to prepare me for a stunning list of wines to follow.

Here’s what I didn’t expect to read: “There are many in the Australian wine industry who can’t wait to see the back of 2015. While vintage conditions across the country were generally good, and no doubt some cracker wines were made, it was other matters that weighed on the minds of those in wine. Mostly they had to do with profit and taxes.”

I think the author was generalising.

And my connection with the general wine industry suggests he/she was generally off the mark. If I was offered the chance to re-write the introduction, I’d delete the first 18 and the last 22 words because I just don’t think they accurately reflect what people in the wine industry thought of 2015. Here’s what would be left: “Vintage conditions across the country were generally good, and no doubt some cracker wines were made.”

It’s the only accurate part of the original paragraph. I don’t agree “many” would have been happy to “see the back of 2015”. While I have no doubt there are individuals and businesses that battled through a tough 12 months, I just don’t get the feeling that “many” people were “weighed” down by “other issues”.

In any case the change of calendar year happens in the middle of our season anyway – so the promise of the next vintage is already on everyone’s minds and the 2015 season is in the past.

Besides, I seriously doubt the biggest issues that weighed on “many” people’s minds were actually related to profit and taxes. Profitability, perhaps, but not taxes. Even though there was a lot of high-level naval gazing done about tax in 2015 (there was a Senate Inquiry; a Federal Government ‘white paper’; and a lot of work done by the Winemakers’ Federation of Australia), I really don’t think the tax issues would have kept January 2016 – Issue 624

Farmers have a deeper connection to what they’re doing on their land than just making money from it. The same can be said for a lot of winemakers, they have a connection to the wines they make. many grapegrowers and winemakers awake at night.

How well the CEOs of Australia’s major wine companies slept might be a different case study, perhaps the board members too, but they are well paid to lead their companies so it’s hard to feel sorry for them.

Money is important, but it’s not everything. A few things reminded me of that towards the end of 2015. The first was hearing Eric Rush deliver Jonah Lomu’s eulogy…

“When the Dallas Cowboys came knocking, and it was a big contract, he showed me that contract, it was a lot of money, and he turned it down.

“I said, ‘why’d you turn it down?’, and he said, ‘oh, it’s only money. It’s not everything.’

“I said, ‘money’s not everything , but it’s right up there with oxygen, bro, you do need it, you know? And that’s a lot of oxygen, brother’.”

Rush said Lomu just wanted to play in the All Black jersey for as long as he could – that was his passion. I know it’s not exactly the same, but I know a lot of grapegrowers and winemakers actually do what they do because they love it. And money is hardly the main motivator.

That’s why people keep battling, finding off-farm incomes to keep their www.winetitles.com.au

vineyard going even when it’s not making much money (or any at all)… farmers have a deeper connection to what they’re doing on their land than just making money from it. The same can be said for a lot of winemakers, they have a connection to the wines they make… why else would they get so emotional when their wines win awards?

The second interesting comment on money came when I spent some time with John Casella. He shared one of his father’s sayings… “you save your pennies when you have them, because when you don’t have them they save themselves”.

It’s my hope people get to work on the first part of that advice in 2016.

You might remember my November column was about tractors and December was about the tears I shed in 2015.

Tragically, those topics came together on December 1 when my cousin’s husband died in a tractor accident in South Australia’s Lower North. He was 28 and has two kids under five. This sort of thing is truly shattering but it brings family and community together. Life can be bloody tough, but if your biggest issues are “profit and taxes” then you’re not doing too bad, in my opinion.

Enjoy the read Have you got something to share with us this year? Or is there an issue you’d really like us to cover?

I would love to hear more from our subscribers and would welcome more feedback on the sort of articles you would like to read in 2016.

I’d also like to get more ‘letter to the editor’ as well as ‘My View’ columns and nominations for our ‘industry profile’ down the back of the magazine.

Don’t be shy. Feel free to give me a call in the office, the number at my desk is (08) 8369 9504. Or you can send me an email editor@grapeandwine.com.au; shout out on Twitter (@Grape_and_Wine); Facebook (facebook.com/grapegrower.winemaker); or Instagram (@grape_and_wine).

Grapegrower & Winemaker

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my view SIMEI 2015: Four days; 31,000 people; 600 companies represented Blair Hanel, Della Toffola Pacific sales manager, attended SIMEI in Milan back in November. He returned to Australia encouraged by the advancement in technology and machinery that will drive the industry through the next decade.

BEING MY SECOND TRIP to SIMEI, the first back in 2001, I was keen to explore the new Fiera Milano Rho exhibition centre where SIMEI 2015 was staged.

SIMEI is the leading international Wine Industry Technology trade fair exhibition in the world and this was the 26th time the biennial event had run. This year’s event also had a focus on craft beer in the sensory workshops.

Across four days more than 31,000 people visited the show (which was organised by UIV - Unione Italiana Vini) and they came from more than 90 countries! The exhibition was housed in four gigantic pavilions covering 100,000 square metres with more than 600 companies showcasing their wares.

This is definitely not just an exhibition; it has become a must for professional development and international relations. With more than 150 speakers at the various WINEPRO events – a new initiative run by the UIV to enrich the event with a platform that addresses the promotion of new technologies.

SIMEI is definitely a cross-media fair that uses all the latest technology platforms to make this event such spectacular viewing entertainment. The new Fiera Milano was also easily accessible for all visitors and exhibitors – but be aware that the venue is a long taxi ride from the centre of town.

My official role at SIMEI was to participate on the Della Toffola Group stand – with representatives from Italy, France, Australia, Spain, Portugal, Chile, New Zealand & USA… Our allocated area was a big as the MCG with our own restaurant, wine bar and baristas serving breakfast through to dinner every day across the entire event. This seemed to become a central meeting hub for lots of international guests – especially the Aussies that were looking for a rest and a cold beverage.

Some of the key wine making machinery on show covered some key initiatives, including:

FILTRATION Notable equipment from a winemaking perspective was the ever increasing landscape of “crossflow filtration” with more than 30 different manufacturers. Many old and new manufactures are all inventing and devising new concepts to rival old technologies specifically in relation to high solids filtration. Many new wine filtration descriptors were taught like

8 Grapegrower & Winemaker

I am glad to inform that the wine industry is looking rather exciting from a technological perspective.

Terminator, Lees Stop, OMNIA & Dynamic Spinners! I presume we will see in various wineries in operation this coming Vintage Australia in 2016.

CONTINUOUS INITIATIVES Large, modern wineries are now looking for that competitive operational edge and many companies had their flashy equipment on show. Della Toffola’s five tonne per hour Biothermo Plant was there and was a huge drawcard for many of their visitors.

VITICULTURE The Vibrating ‘Inert Cart’ from the Tecme Group certainly raised some eyebrows with the concept of Vineyard to Crusher enabling minimal handling.

After meeting and talking to a plethora of industry professionals over the four days and evaluating where the general wine industry stands I am glad to inform that the wine industry is looking rather exciting from a technological perspective. Many new initiatives of machinery advancement that will see the forefront of quality unsurpassed will be the main points of interest over the next decade.

SIMEI has definitely undergone some positive overhauls since my first visit in 2001 at the Fiera in the centre of Milan. It now boasts one of the best events where you can network, learn and evaluate the best technology for making wine in the World.

2017 will be a special year with the SIMEI roadshow crossing the border… headed for Munich, Germany.

For more information, contact Blair Hanel: Della Toffola Pacific Sales Manager E: blairh@dtpacific.com

www.winetitles.com.au

January 2016 – Issue 624

movers & shakers Richard Smart wins best technical writer at Wine Communicator awards WINE COMMUNICATORS OF AUSTRALIA (WCA) announced the nine winners of its Wine Communicator Awards in December.

Richard Smart, long-time contributor to The Australian & New Zealand Grapegrower & Winemaker magazine, took out the award for best trade or technical wine writer while Tyson Stelzer was awarded both the wine communicator of the year and digital communicator of the year awards.

Smart, who has been involved in the wine industry for almost 50 years, said he believed technical writing for producers could have more industry impact than scientific papers.

“Over my career, I have written around 30 scientific papers. Compare this to my technical publications, numbering

some 340; plus over 90 conference proceedings,” he said. “My first article in The Australian Grapegrower &

Winemaker was published in 1978.”

Smart began writing a column titled ‘Smart Thinking on Viticulture’ for the Australian and New Zealand Wine Industry Journal (now the Wine & Viticulture Journal) in 1987 which was published regularly until 1999 when it became semi-regular.

“I continue to be an occasional contributor to the Journal, now known as the Wine & Viticulture Journal, to the present day.”

Angus Barnes, WCA chair, described the night as a “fantastic culmination of a highly successful awards”.

“This has become our most important event on the annual WCA calendar – certainly in terms of who we are, what we stand for and our aspirations for the future,” Barnes said.

Industry Board of South Australia as well the Barossa Grape and Wine Association and recently graduated from the Wine Australia Future Leaders program.

Peter Perrin, Torbreck general manager, said Blieschke would be an integral part of Torbreck’s development and philosophy as the company focused on continued development.

“Torbreck is renowned worldwide for producing some of the Barossa’s finest

wines and as our business grows, we are looking to develop our own vineyards as well as work with select sites to strengthen our position within the marketplace,” Perrin said. “Nigel comes to Torbreck with considerable expertise in both vineyard management as well as planning and development and will work closely with senior winemaker Craig Isbel and his team to enhance the reputation of Torbreck.’’

Richard Smart, winner of the best trade or technical writer at the Wine Communicator of the year awards.

Blieschke joins Torbreck TORBRECK VINTNERS recently announced the appointment of Nigel Blieschke as their new viticulturist to work on a range of key sites in the Barossa Valley.

Blieschke moves to this newly appointed senior role having previously been viticulturist for Peter Lehmann Wines and viticulturist and nursery manager for Yalumba Wines.

He also sits on the Phylloxera & Grape

New head of wine for BWS appointed WOOLWORTHS LIMITED GROUP has appointed Tim Rice its new head of wine – BWS. The appointment was an internal one, with Rice making the move from Dan Murphy’s, where he previously worked as the brand’s business manager of wine.

Rice has worked for Woolworths

Limited Group in different capacities for 19 years, bringing extensive knowledge into his new role in the BWS division.

Rose Scott, general manager of merchandising and marketing for Woolworths Limited Group, said she was pleased to have Rice join the BWS division.

“The experience Tim brings in buying and operations will be a great asset to the BWS team as we continue to deliver our strategy as the number one liquor retailer in Australia,” Scott said.

Rice will begin his new role in February 2016.

Waiheke Island winemaker wins again PATRICK NEWTON of Mudbrick Winery has been named 2015 New Zealand Young Winemaker of the Year for the second year in a row at a recent event in Canterbury.

Newton, 33, won the first ever Young Winemaker of the Year in 2014 and took out the top spot again with a 2014 Chardonnay, a 2014 Syrah and a 2014 Cabernet Sauvignon.

He said winning for the second time was “quite humbling.”

“The wines produced at Mudbrick are a team effort between the vineyard and the winery.

“Everybody plays their part in

10 Grapegrower & Winemaker

producing the best wines possible.

Winning the competition for the second year in a row reinforces that Mudbrick are producing some of New Zealand’s top Chardonnay, Syrah and Cabernet Sauvignon dominant blends.

“A great deal of my success comes down to having the best vineyard manager on Waiheke Island – Nick Otto.

Nick’s dedication in producing grapes that reflect both the vintage and a sense of place is second to none.”

Newton said he chose to enter the competition as contestants were judged purely on the wines entered.

“The New Zealand Young Winemaker www.winetitles.com.au

Competition is unique in that you are judged solely on the wines you produce.

This was the perfect venue to put my skills as a winemaker to the test.”

Young Winemaker entrants had to be under 35 years of age. All entrants submitted three wines, a biography and a short essay on the submitted wines.

There were five other finalists this year: Lauren Swift from Ash Ridge Wines (Hawke’s Bay), Heinrich Storm from Goldie Wines (Waiheke Island), Daniel Struckman from Batch Winery (Waiheke Island), Simon Clark from Clark Estate (Marlborough) and Chloe Parkinson from Cable Bay Vineyard (Waiheke Island).

January 2016 – Issue 624

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REGIONAL ROUNDUP

Regional Roundup: Victoria Emilie Reynolds has gathered the news from further afield in Victoria.

Bird’s-eye view for Murray Darling DRONE TECHNOLOGY is being used in a project managed by Murray Valley Winegrowers (MVW) to examine which parts of a vineyard are suffering water stress.

A drone fitted with a thermal imaging camera takes pictures across the entire vineyard, revealing signs of stress that a ground inspection might not.

The project Thermal infrared diagnosis of vine water stress received funding from the Australian Grape and Wine Authority (AGWA) through its regional program, and started in 2014-15, collecting data from a Chardonnay patch at Nangiloc.

David Coombes, MVW Industry Development Officer, has expanded the project this year with the drone also flying over Shiraz blocks on vineyards at Curlwaa, Gol Gol and Merbein.

“A three-year trial period will be necessary to accumulate the required data, using the drone to take aerial images at flowering, veraison and preharvest,” Coombes said.

Water absorbed by plants through their roots travels upwards and is finally released by pores on the underside of the leaf surface as part of a plant’s cooling mechanism.

When water is restricted, the plant

becomes stressed and tries to conserve moisture by shutting the stomata, which essentially stops the cooling process.

When this happens, the temperature of the plant starts to rise and this temperature differential can be captured by a drone carrying a thermal imaging camera.

“The technology is becoming cheaper and more user-friendly, bringing it within the reach of growers in the not too distant future,” he said. “This project will demonstrate whether drone technology is able to play a useful role in vineyard management.”

Melanie Chester wins young winemaker award SUTTON GRANGE Winery’s Melanie Chester has been awarded Gourmet Wine Traveller Young Winemaker of the Year.

At just 26-years-old, Chester recently took over the reins of Chief Winemaker at Sutton Grange Winery having previously worked with the Seppelt team at Great Western.

Jacqui Sidwell, Sutton Grange marketing and events manager, said the award represented a “magnificent personal achievement” for Chester.

“Melanie is a scholar of the prestigious Len Evans Tutorial in 2014, and is also a respected wine judge across major capital and regional wine shows,” Sidwell said.

“Our ongoing mission at Sutton Grange is to create wines with Melanie as Chief Winemaker which stand-alone through a developed understanding of varietals and styles, an appreciation of terroir and environment, and an application of organic practices to ensure sustainability for years to come.”

Heathcote winery dominates at Le 25th Concours des vins de Victoria

Adrian Munari with Francois Dietheim and Hugh Moor at the Concours des vins de Victoria.

HEATHCOTE’S MUNARI WINES has taken out the the top award at one of Victoria’s most prestigious wine competition, Le 25th Concours des vins de Victoria.

The small family owned winery called the achievement an “exceptional result which highlights the quality of Heathcote as a super-premium wine region”.

12 Grapegrower & Winemaker

Munari Wines Schoolhouse Red Shiraz Viognier 2014 was awarded the French-Australian Chamber Trophy for Best Wine of Show, ‘where Victorian taste meets the French palate’.

Adrian Munari, winemaker, said the award-winning wine was a blend of 97% Shiraz and 3% Viognier.

“With fresh, dark fruits and spice it is www.winetitles.com.au

voluptuous yet elegant, the Viognier adds spice, colour and complexity,” Munari said.

“This is a smart wine, sophisticated, and beautifully balanced which are the two stand out points for me.”

Munari said the winery have seen some “terrific results over the years” due in part to his focus on terroir.

“We’ve had a number of gold medals but this is an incredible culmination of years of very good show results and is a really pleasing result.” he said.

“Winning these awards has been incredibly satisfying and rewarding.”

Munari said it was important to understand your site, its soil profile and seasonal climate variation to grow the most appropriate varieties.

“Don’t be restricted by the past, complement old winemaking principles with the innovative techniques developed in the new world for quality control,” he said. “Doing so allows room for experimentation and adventure in the attaining of superior expression in the ‘terroir’ of your bottle.”

January 2016 – Issue 624

40 years of wine science education

The first graduates: Do you recognise any of these faces? Back row: Chris Pfeiffer, Peter Schutz, Gary Baldwin, Rob Bowen, Robin Day, Tony Jordan. Middle Row: Kerry Thompson and John Wade.

Front row: Andrew Markides, Phil Ryan and Roger Hoare.

RAISE A GLASS to Charles Sturt University’s 40 years of educating professionals for the wine industry.

The milestone was marked by current and former university staff and graduates on Friday 27 November with an afternoon of recollections, campus tours and celebratory dinner in Wagga Wagga.

The first wine science degree was offered at Charles Sturt University’s (CSU) predecessor institution, The Riverina College of Advanced Education (RCAE), in 1975 to provide greater training opportunities for oenology and viticulture.

Chris Steel, CSU Professor of Viticulture, said more than 1000 graduates from the program are currently working in the Australian and international wine industries.

“Charles Sturt University is proud of its long history of applied wine science education,” said Steel. “Most of our students are already working in the industry in some form or another and through online study they are able to upgrade their professional qualifications and skills.

“If we want to make our wine industry as competitive as we can then the greater the knowledge the winemaker or vineyard manager has, then the better the grapes they will grow and the better wine they will make.

“The integration of the latest research findings into our teaching is another feature of the program.”

One of the early lecturers and course coordinator Dr Tony Jordan said there was a pent up demand in the wine industry in 1975 for a degree course with January 2016 – Issue 624

good technical depth.

“Amongst the early student intakes were well established winemakers and brewers who already had tertiary qualifications and were keen to extend their training to an oenology and viticulture degree,” he said.

“This certainly kept young lecturers, like me, on our toes and the enthusiasm and energy amongst students and staff was palpable.

“Even in the early days the ability to study by correspondence, or online as it is today, meant the program was ideally suited to those working in the industry.

“You could say that the start of wine science education at Charles Sturt University was dynamic and led to a lift in the standard of wine and viticulture education in Australia.”

Peter Hayes, a wine industry strategist and CSU Deputy-Chancellor, was one of the first students enrolled in the program.

“My studies delivered a very wide range of long-lasting contacts and a very credible and reputable applied science qualification,” said Hayes.

“It also provided an entrée to further study overseas and access to a wide range of excellent industry connected roles in state government and national and international organisations.”

The flexibility of online study is still a key feature for students like Bachelor of Wine Science student Mr Zach Main, who is an assistant winemaker at Angove Family Winemakers.

“Studying while working in the industry can be challenging, particularly during vintage, but the benefit of learning academically about wine and wine www.winetitles.com.au

science while experientially gaining knowledge about how to make wine is invaluable,” said Main.

“My study at Charles Sturt University is giving me a foundation of solid winemaking skills which I will be able to use now and in the future. As my experience grows I hope to build upon that foundation and express myself creatively through the wines I make.”

Today CSU offers a Bachelor of Viticulture, a Bachelor of Wine Science, a Bachelor of Wine Business and a Master of Viticulture and Oenology through its School of Agricultural and Wine Sciences.

This complements the world-class research carried out through the National Wine and Grape industry Centre in plant pathology, vine physiology, fruit development, fruit and wine composition, sensory characteristics and consumer preference of wine.

Grapegrower & Winemaker

13

Some of Australia’s Sources of inspiration from every wine region

WESTERN AUSTRALIA

RICK

– 2007 – WESTERN AUSTRALIA

TIM

WILKIE

– 2003 – WESTERN AUSTRALIA

First impressions may deceive There is a complexity about this flagbearer for the Swan Valley and Margaret River that discerning judges quickly come to appreciate.

Grown on an exposed north-facing slope refreshed by Indian Ocean breezes, the Horbury balances light initial roughness with a smooth, gentle finish.

Science meets inspiration Bold, vibrant freshness with a dry finish characterise this very approachable blend of sophisticated chemistry and youthful exuberance. Despite many years of very enjoyable drinking to come, such a clever example of the scientific approach to winemaking is already worth getting to know.

Intriguing complexity rewards investigation

HUGH

A

RM

S T RO N G

R B U RY HO

SOUTH AUSTRALIA

– 2002 – SOUTH AUSTRALIA

Intense power with an expansive palate

DARREN

E AL

XANDE

A rewarding challenge for the more refined palates, the ‘Hughie’ can make a slightly abrasive first impression but quickly mellows once given a bit of air. There are complex hidden depths here that gradually open up and reveal a veritable encyclopedia of flavour from which ample grace notes constantly emerge.

R

– 2014 – SOUTH AUSTRALIA

The quintessential South Australian experience: full-bodied and powerful with a bold, charismatic style that will soften over time with no loss of character. Drinking magnificently for some years already, the onset of full maturity will surely just enrich the lasting enjoyment.

NEW SOUTH WALES

IAN

M

c

MASTER

– 2009 – WESTERN AUSTRALIA

Steadily climbing towards a distant peak Despite showing abundant youthful promise and drinking well already, the McMaster won’t peak for a good many years yet. Complex fruit undertones are already much in evidence with very low acidity, so great things are predicted by many good judges.

One to watch.

GRAHAM

NICOL

– 1994 – NEW SOUTH WALES

There’s no time like the present!

A lush late picking ripe for full enjoyment right now, the pride of Mudgee embodies the joys of life.

After years of flavour development, cellaring at this stage would be a criminal waste. Our advice: track down Graham Nicol and prepare to spend a few hours engrossed in pure quaffing pleasure!

finest VICTORIA

GREG

DAV I E S

– 2010 – VICTORIA

SHANE

AINER TR

– 2007 – VICTORIA

The perfect companion for al fresco eating Like the most robust sparkling shirazes of a bygone era, here’s the perfect complement to festive occasions. Opens with a pop, fizzes with enthusiasm and brings the party to life. But below the bubbly surface lies the sort of substance and structure only insiders truly appreciate.

Climatic extremes provide fine balance Transplanting from Margaret River to the cooler climate of Victoria demands some fairly drastic climatic adjustment. Yet the transition has been smooth in this case. Early results are very promising, with surprisingly little change in character detected so far. A valued product of the west now seems set to flourish in the east.

MICHELLE

BURNS

– 2015 – VICTORIA

AEDEN

RMAN GO

– 2014 – VICTORIA

A touch of class from across the ditch A relative newcomer further enhancing Marlborough’s reputation for irresistible appeal, this classy import has crossed the Tasman with undiminished charm. A surprising effervescence simply underlines the initially disarming blend of forward freshness and underlying finesse.

Full-blooded early bloomer set for stardom A Sunraysia classic in the making.

Already well-rounded, this product of Mildura stock has soaked up the abundant sunshine and turned it into a rich and concentrated blend that packs a lot of punch. The Gorman’s early development has been rapid, but the real glory years still lie ahead.

Packing some punch ALISTAIR

BEYER

– 2007 –

Unmistakably central Victorian in character: substantial and deceptively high-powered, but will soften with age. Very robust with emerging signs of refinement. You won’t forget an encounter with Alistair Beyer in a hurry and many wine lovers are left raving about the experience.

Our viticulture experts are as individual as the winemakers they live among and work alongside. What they have in common is the experience and specialised expertise to help you achieve effective crop protection that suits your situation and preferred approach. Find out more about the practical and technical support we offer by visiting our website or calling 1800 804 479.

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VICTORIA

Bayer CropScience Pty Ltd, ABN 87 000 226 022, 391– 393 Tooronga Road, Hawthorn East, Victoria 3123. Technical Enquiries 1800 804 479. BCH0787

people & places

ASVO

awards for

excellence

ALMOST 200 GUESTS enjoyed an evening of celebrations at the annual ASVO Awards dinner held at Adelaide’s Carrick Hill in December.

Ben Blows from the Adelaide Hills, was named as the ASVO viticulturist of the year after he developed and trialled a practical and cost effective solution to targeting Eutypa fungicides with his own design of spray unit.

Judges acknowledged Blows’ hard work by noting that his ongoing commitment to improving the Australian wine industry would influence regions well beyond South Australia.

The ASVO Winemaker of the year was awarded to Ed Carr, Group Sparkling Winemaker at Accolade Wines. The judges celebrated Carr for redefining Australian sparkling wine with continual development and improvement and said he was an inspiration to others trying their hand at sparkling wine production.

Peter Hayes was also inducted as a Fellow of the ASVO during the Awards for Excellence Dinner. A past president of the ASVO, Hayes was selected based on his outstanding contribution to the grape and wine industry. Throughout his 30 year career, Hayes has gained extensive viticultural experience across a range of industry sectors.

Education was another key focus for the awards with Richard Fennessy being awarded with the 2015 Advanced Wine Assessment Course (AWAC) scholarship.

Fennessy, a wine and grape research officer at the Department of Agriculture and Food WA, has been described as an engaged professional who contributed to the industry locally and nationally. Judges said they were impressed with Fennessy’s ability to articulate his potential to benefit from the AWAC. Together with these individual announcements, the ASVO revealed its 2016 board of directors at the event. Two new members were elected to the board, while three other were re-elected to serve a two-year term.

Anthony Robinson from Treasury Wine Estates and Matt Holdstock from the Australian Wine Research Institute were welcomed to the ASVO board, while Paul Petrie announced he was stepping down after previously serving as president and secretary.

Petrie said he had enjoyed his time on the board and was leaving the ASVO in a strong position.

“This has been a wonderful and rewarding experience for me and I leave the board in the hands of talented and experienced people,” Petrie said. “Not only has ASVO’s financial position strengthened, but it has developed many new initiatives for members whilst continuing to deliver the best technical seminars in the country”.

16 Grapegrower & Winemaker

Ed Carr, Accolade Wines group sparkling winemaker, the ASVO ‘winemaker of the year’.

Peter Hayes was inducted as a Fellow of the ASVO.

Dr Gareth Hill, from The New Zealand Institute for Plant & Food Research, claimed the award for ‘viticulture paper of the year’; and Dr Andrew C Clark, from the National Wine and Grape Industry Centre at Charles Sturt University, was the winner of the ‘oenology paper of the year’.

www.winetitles.com.au

January 2016 – Issue 624

Jenny Venus, Marty Smith, Ben Blows (the ASVO ‘viticulturist of the year’) and John Owen, with Mardi Longbottom (ASVO president).

January 2016 – Issue 624

www.winetitles.com.au

Grapegrower & Winemaker

17

Your Vineyard Your Voice

The Newsletter of Wine Grape Growers Australia

January 2016

Wine sector shares costs of fruit fly eradication in the Torres Strait Three exotic fruit fly species; Melon fly, Oriental fruit fly and the New Guinea fruit fly; annually invade Australian territory in the Torres Strait from the north. If they were not eradicated in the Strait, they would threaten crops on the Australian mainland. One of these species, the Oriental fruit fly, is a threat to grapes.

For some years now, the Commonwealth and Queensland governments have conducted an annual eradication program that has successfully kept these fruit fly species out of the Australian mainland. Over the last three years, there

have been discussions about bringing this annual eradication program under the cost-sharing arrangements of the Emergency Plant Pest Response Deed, to which WGGA is a signatory on behalf of the wine sector.

Negotiations about these arrangements between the Commonwealth government, State governments and thirteen affected industry parties were completed in November this year.

WGGA agreed, together with twelve other affected industries, to share the costs of an annual eradication program

which will continue to be carried out by the Commonwealth and Queensland governments.

The annual cost to WGGA is $1,107 for each the next three years, when a review will occur. Usually, such an expense is covered by activating the wine sector’s zero-rated Emergency Plant Pest Levy but the cost of doing so (through industry consultation) would outweigh the revenue returned and it was therefore decided by the WGGA Executive Committee that the fee should be paid directly out of WGGA’s funds.

Level 1, Industry House, National Wine Centre Cnr Botanic and Hackney Roads, Adelaide, SA 5000 Telephone (08) 8133 4400 Fax (08) 8133 4466 Email info@wgga.com.au Website www.wgga.com.au

WGGA News

WGGA matters…

An interview with Jo Andrew, new Chair of WGGA Wine Grape Growers Australia recently announced the appointment of Jo (Joanna) Andrew as Independent Chair of the organisation, following the retirement of long-standing Chair and South Australian representative Vic Patrick. A month into the position, Jo gives some insights into who she is and her views and plans on the future of the wine industry.

What interested you in the position of Chair of WGGA? I see the wine industry as being in an exciting period where it needs to set a new course for the future. I like to be a part of making positive changes for an industry or an organisation - helping to set a new strategic direction or bring in reforms. Also I grew up in the country, so primary produce is an area of particular interest to me.

Where did you grow up?

I grew up on a citrus and grape property in the South Australian Riverland. My parents still have the property, and my grandparents and uncles were all farmers as well. I used to love(!) spending my holidays cutting apricots and training vines, and now my children enjoy their time on the property. It's a really important and special part of the industry to have that connection from generation to generation. Dad has always been very

work with winemakers as their customers in a positive way - not looking for differences to argue about.

Where would you like to see the industry in five years' time?

With one united industry body at a national level giving the industry a far more effective voice and helping to sort out problems between grapegrowers and winemakers by building trust and a collaborative approach. I believe that this is what we need, and I will be driving that change.

Jo Andrew positive about the outlook for SA as the produce state and maintaining the food bowl,and I think that has influenced me.

A month in to your role as Chair, what are your impressions?

I see a really healthy appetite for change among the people I talk to, and real potential to grow the industry and improve relationships between the growers and winemakers. I think growers understand the difficulties with supply and demand, and recognise the need to

You are the first woman to be appointed as Chair of a national organisation in the wine industry. Do you see that as significant?

I think it shows that times are changing, and that different skills are seen to be more relevant now - including professional skills such as governance, legal and accounting, but also perhaps a different approach to negotiating and a fresh perspective.

And the big question: how would you increase demand?

Like everyone in business, I think we have to strive to improve all the time - never relax on quality standards and improving the brand.

More details about Jo can be found on our website.

Additional new faces at WGGA At the 2015 AGM in November, Vic Patrick stood down as both the Chair, and as one of the South Australian representatives on the Executive Committee. Jo Andrew has taken up the role of Chair (see front page) and Heather Webster is now the second South Australian representative, via appointment by the Wine Grape Council of SA. Heather Webster has had a number of successful careers in transport, science and librarianship and continues to be involved in organizational matters through local heritage preservation work, a directorship, AICD, WGCSA and Langhorne Creek Grape and Wine. She and her family grow grapes in Langhorne Creek.

As announced in the last newsletter, Edwina Donoghue has replaced Kelly Bonser as Office Manager while Kelly is on maternity leave. Edwina Donoghue first started working in the wine industry in 2009 as a Cellar Hand at Robert Oatley Wines in Mudgee, moving then to Adelaide in 2011 for an Administration role at the Penfolds Magill Estate Cellar Door.

Edwina and her partner acquired a small Riesling vineyard in Watervale earlier this year and she now carries the additional title of Chief Pruning Officer!

At the time of writing, a new Executive Director had not been appointed but was imminent.

WGGA Associate Members

WGGA proudly acknowledges its associate members: • AHA Viticulture

• Lallemand Oenology

• Belvino Investments

• Omnia Specialties Australia

• Broke Fordwich Wine Tourism Association

• Performance Viticulture

• Gaetjens Langley

• River Murray Training • SCE Energy Solutions

• Vine Sight • Vitibit

Level 1, Industry House, National Wine Centre • Withnell and Co Solicitors Cnr Botanic and Hackney Roads, Adelaide, SA 5000 • Woodshield Telephone (08) 8133 4400 Fax (08) 8133 4466 Email info@wgga.com.au Website www.wgga.com.au

grapegrowing

Optimising irrigation according to grape variety This report from Thibaut Scholasch is based on his research on vine water status variations under dry climates and the consequences on berry ripening. Scholasch holds a PhD in viticulture from the French National Institute of Agronomy at Montpellier, France. Prior to his PhD, Scholasch worked as a winemaker for various companies throughout the world (Chile, California, France and Australia).

UNDERSTANDING THE LINKS BETWEEN climate and grape variety to diagnose vine water needs is crucial for optimising practices (irrigation, cover crop or exposed leaf area management) and, thus, control the yield and quality of production. However, such a diagnosis is complicated.

Even when soil, climate and leaf area size are the same, and when plenty of soil water is available, the daily volume of vine water use varies according to the genetic origin of the vine.

Furthermore, when soil moisture content becomes limiting, vine water use regulation in response to water deficit also varies according to variety. In order to better understand what a vine really needs in terms of water, we have been performing vine water use measurements directly on vines planted in commercial vineyards for the past eight years. This new information makes it possible to analyze vineyard water use profiles in specific areas of the vineyard. It reveals the pattern of vine water use in response to changing environmental conditions. This knowledge provides a unique perspective to improve irrigation efficiency.

HOW TO DESCRIBE THE EFFECT OF IRRIGATION ON THE VINE By installing sap flow sensors on representative vines of the vineyard block, it is possible to measure the amount of water used by the plant alone. This measurement includes altogether the effects of genotype, leaf area and environmental conditions on vine water use. Since 2008, thanks to this approach, we have characterized the changes in water use throughout contrasting soil and climatic conditions (California, Bordeaux, Portugal, Argentina, Languedoc).

In 2014, because of the exceptional drought in California, this measurement became a strategic asset. Thus, thanks to the funding from a water agency and six independent wineries, we set up an experiment with different varieties under contrasting climates. The purpose of the experiment was to demonstrate that it is possible to reduce irrigation without negatively affecting performance or maturation by comparing two treatments: the traditional treatment, where irrigation is

20 Grapegrower & Winemaker

triggered according to some of the common historical practices (visual observations, shoot apex assessment and leaf or stem water potential measurements), and the treatment “sap flow,” which calculates a level of daily water deficit and triggers irrigation accordingly. The water deficit index, Ks, is the ratio of actual vine transpiration measured on the vine over the maximum vine transpiration, which is theoretical and based on weather (Allen et al., 2009). As the season unfolds, Ks gradually declines with declining soil water content. The “speed” of the decline is unique to the plant and varies between 100 (no water deficit) and 0 per cent. Irrigation is triggered every time Ks reaches a threshold defined by the user.

The results have confirmed large amounts of water savings (more than 60 percent on average) under the sap flow treatment, despite the drought. Through regular samplings, vine growth and fruit maturation were monitored during the season. The comparison between the two treatments shows that sugar accumulation rate and yields were not different. In addition, fruit oenological quality is preferred when less water is applied, which was a direct effect of a moderate water deficit imposed before veraison (Deluc et al., 2009).

These results show that it is possible to improve irrigation strategy and save a lot of water without degrading vineyard production performance. It also reveals that traditional viticultural practices tend to overestimate the need for irrigation, even in areas where water is becoming scarce. Consequently, by measuring vine water use variations, vineyard managers and winemakers may learn how to refine and optimise irrigation strategies with the confidence that the level of vine water deficit is not detrimental to vineyard performance.

UNDERSTANDING THE SENSITIVITY OF VARIETIES TO HEAT WAVES The effect of variety on vine water use variations, as a function of air and soil moisture deficit, has been reported (Prieto et al., 2010) and remains a topic of current research (Rogiers et al., 2012). In practice, how can we incorporate grape variety sensitivity to water deficit in order to improve irrigation?

www.winetitles.com.au

January 2016 – Issue 624

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grapegrowing strategy, one could account for grape variety-specific sensitivity to atmospheric water deficit. We can distinguish two variety groups according to vine response under heat waves.

The ‘optimistic’ varieties (anisohydric) increase water use under high evaporative demand and show a marked drop in leaf and stem water potential.

The ‘pessimistic’ varieties (isohydric) also increase water use under high evaporative demand but in a more limited range and show a smaller drop in leaf and stem water potential.

Under a similar climatic demand and for a given plant size, an ‘optimistic’ variety, such as Syrah or Semillon, will use a larger volume of available soil water compared to a ‘pessimistic’ variety, such as Cabernet Sauvignon. Furthermore, vine water use measurements show that, irrespective of grape variety, recently irrigated vines increase their water use more strongly during a heat wave than vines not recently irrigated.

VARIETY SENSITIVITY TO NIGHT-TIME TRANSPIRATION Despite the fact that stomata are mostly closed at night, several studies have shown that significant water losses may take place at night (Rogiers et al., 2009). Thus, depending on the variety and environmental conditions, night-time transpiration may represent between five to 30 percent of the water loss measured during the day (Coupel-ledru et al., 2015). Because of night-time transpiration, plant tissue rehydration during the night is incomplete, and predawn leaf water potential does not always reach equilibrium with soil water potential.

Accordingly, leaf water potential becomes more negative and suggests that there is less water in the soil than the plant really ‘sees’. Neglecting the effect of night-time transpiration leads to an underestimation of available soil water content and can lead to unnecessary irrigations (Rogiers 2012; Fuentes et al., 2014). The effect of variety-specific regulation on the amount of night-time water losses is currently being studied. It may be a promising research field to identify and select new varieties with a low level of night-time water use.

PRACTICAL APPLICATIONS FOR IRRIGATION

Figure 2. Water deficit variations during 4 heat waves, Cabernet sauvignon, non-irrigated (A) Vine transpiration (sap flow); (B) Vapor pressure deficit (weather station); (C) Stem water potential (Pressure chamber).

Figure 2A shows a period of sunny days in Northern California during the 2010 season.

Figure 2B shows that between August 24 and September 15, four heat waves are recorded. The intensity of each episode is measured by daily peak height reached by air vapor pressure deficit, which indicates evaporative demand (Figure 2B). The dotted lines show that vine transpiration increases in response to each heat wave (Figure 2A). While the intensity of each heat wave decreases with time (red crosses Figure 2B), stem water potential becomes progressively less negative even though less water is available in the soil (no rain and no irrigation).

Cabernet Sauvignon vines respond to heat waves by increasing water use as well as the ‘tension’ under which water is flowing through the plant. These two phenomena result in a rise in vine water outflow while stem water potential becomes more negative. After the heat wave, stem water potential becomes less negative even if the availability of soil water has decreased.

These observations are in agreement with the literature (Edwards et al., 2013; Santesteban et al., 2011) and show that vine water use is strongly modulated by atmospheric water deficit, even as soil becomes progressively drier.

Consequently, to go one step further to improve irrigation

22 Grapegrower & Winemaker

Through the monitoring of vine water use, vine water deficit variations are characterised by daily variations of the Ks index.

Figure 3 reports Ks seasonal profiles obtained for two different varieties with vines of the same age, planted on the same soil, with the same planting density and row orientation and under the same climatic demand. There was no rain during the recorded period. The first irrigation was triggered around 800 degree-days (Celsius) for Syrah and 1,000 degree-days for Cabernet Sauvignon.

The two Ks profiles show a declining trend over the season, which corresponds to a declining soil water supply. The slope of Ks decline is faster with the variety Syrah, and three irrigations had to be applied to maintain the Ks index above a minimum level, achieving between 25 and 40 percent. By contrast, only one irrigation was needed to maintain the Ks index above 40 per cent with the variety Cabernet Sauvignon.

The slope of Ks decline, which indicates the progression of water deficit, is dependent on the variety. Contrasting vine water use regulatory mechanisms during heat wave or at night, partially explains why varieties can behave differently.

Differences observed across Ks profiles reflect complex mechanisms related to genetic determinism and to vine architecture (hydraulic conductivity, stomatal conductance, leaf area permeability, cavitation, hormones, etc.).

Furthermore, this determinism can be modulated by vineyard practices. Thus, Cabernet Sauvignon is reported to behave in an ‘isohydric’ manner (Hochberg et al., 2013) and Merlot in an ‘anisohydric’ manner (Chaves el al., 2010), but the answer is less

www.winetitles.com.au

January 2016 – Issue 624

clear for Syrah after irrigation (Pou et al., 2014).

In practice, regardless of the variety, optimal irrigation strategy aims at maintaining Ks above a threshold value. If Ks decline is rapid, response time to trigger irrigation should be brief. Otherwise, low Ks levels will negatively impact yield or sugar accumulation. If Ks decline is slow, the winemaker has more time to anticipate the best time to trigger irrigation.

According to production objectives, water deficit level, particularly before veraison, is more or less pronounced by delaying more or less the first irrigation date. Finally, under heat waves, one should expect that ‘optimistic’ varieties use more water and consequently become more sensitive to water deficit thereafter. Thus, the benefits of irrigation applied, during a heat wave, are more limited in time since the water applied is immediately lost, especially with an optimistic variety.

Consequently, vine varieties directly influence the triggering threshold and the frequency of irrigation strategy.

PERSPECTIVES Increased water scarcity due to the current climatic context requires that we improve the efficiency of water use, especially in semi-arid areas. By applying different irrigation regimes for different varieties, significant improvements in water use management can be made while optimising production.

Grape variety genetic effect is fundamental, but rootstock effect should not be overlooked. Recent work has shown that the level of vine water use and its adaptation to water deficit are genetically controlled by the rootstock (Marguerit et al., 2012).

In Argentina, Ks profile monitoring shows that vine water use is reduced with a rootstock compared to own-rooted vine.

The soil affects vine water use by providing more or less water

Figure 3.

according to its textural properties but also by its topography.

By increasing climatic demand, vineyard slope imposes higher levels of vine water use, which precipitates the onset of water deficit, especially with ‘optimistic’ varieties.

Finally, a higher crop load imposes higher levels of vine water use, especially after veraison. Depending upon varietyspecific water requirements, water loss rates are highly variable at the scale of one day or at the scale of one season.

By integrating all these effects, the direct measurement of vine transpiration offers a way to improve irrigation according to variety.

This knowledge is key to developing competitive and sustainable viticulture practices. It is also key to implementing strategies that avoid unnecessary irrigation.

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Grapegrower & Winemaker

23

grapegrowing

Wine Industry agrees on a plan for reform WINE INDUSTRY LEADERS and representatives came together in Adelaide on December 1 to progress discussions and agree a plan for undertaking industry reform to enable representative organisations to contribute to a return to profitability.

According to a joint statement from the Winemakers’ Federation of Australia (WFA) and Wine Grape Growers Australia (WGGA) the meeting reached consensus on a number of issues and agreed on a plan moving forward.

It was agreed that the industry would ultimately be best served by a single, industry owned service organisation which would be responsible for the current research and development, marketing, regulatory and other functions currently provided by AGWA along with the suite of services and industry representation provided currently by national and state representative organisations.

Both organisations agreed that this structure would provide a clear opportunity to establish unity of purpose, strategy and execution across all levels of representation while giving the wine industry the best chance of delivering against the agreed key issues.

WFA and WGGA recognised that the proposed changes could cause a difficult transitioning period, but agreed that a working group would be established

to guide the development process and identify key aspects of the single service organisation.

In late August more than 40 wine industry leaders from across Australia gathered in Adelaide at Grape and Wine 15 to reach consensus on how representative bodies could play their role in assisting the industry return to profitability.

The collective group, representing all sectors and states acknowledged that the structure and relationships between the various wine industry representative organisations are one of the mechanisms that can contribute to addressing these issues and help move the industry towards a more sustainable and profitable position.

It was agreed that a strong collective voice from industry was an important part of the solution.

On December 1 the group re-convened to discuss possible pathways to delivering better outcomes for all industry participants.

The meeting reached consensus on a number of issues and agreed on a plan and way forward.

It was agreed that the industry would ultimately be best served by a single, industry owned service organisation.

This organisation may assume responsibilities including the current research, development and extension,

FAST FACTS It was agreed the industry would be best served by a single, industry owned service organisation.

This would be responsible for research and development, marketing, regulatory and other functions currently provided by AGWA. As well as the suite of services and industry representation provided currently by national and state representative organisations. marketing, regulatory and other functions currently provided by AGWA along with the suite of services and industry representation provided currently by national and state representative organisations.

It was recognised that while industry leaders desire this unified outcome, the decisions were up to the different national, state and regional boards.

According to WFA and WGGA, the agreed outcomes from this second industry leaders meeting would provide a pathway for industry to build a sustainable, fit for purpose industry organisational structure.

The changes were seen as both necessary and a pre-requisite to enabling the key issues facing industry to be more effectively and efficiently addressed and ultimately resolved.

Sauvignon Blanc, NZ’s $1.1 billion export to be celebrated at international event SAUVIGNON BLANC, New Zealand’s most popular wine export, will be celebrated in style next year at the first ever International Sauvignon Blanc Celebration, held in Marlborough from 1-3 February.

The sold-out event is attracting over three hundred producers, writers and wine experts from around the world.

Attendees will have an opportunity to take part in tasting and discussion sessions, as well as taking a journey through diverse regional styles, and the range of winemaking techniques that are used to produce this sought-after wine.

Sauvignon Blanc grapes were first planted in Marlborough in 1975. Since then, the variety has ballooned in popularity and now makes up 70 percent of New Zealand’s overall wine production.

From humble beginnings, New Zealand Sauvignon Blanc is now a $1.1 billion dollar export earner for the country, and has been recognised by experts around the world for its unique and distinguished characteristics.

24 Grapegrower & Winemaker

Many of the guests attending the Celebration are devoted fans of the New Zealand style of Sauvignon Blanc. Renowned English wine writer Oz Clarke is on record as stating Marlborough Sauvignon Blanc to be one of the most important wine styles to emerge in the 20th century.

Canadian wine writer, Daenna van Mulligen, said despite the roots of Sauvignon Blanc being linked to the Loire, “Marlborough is the one who put it on the map – as far as the average wine lover/consumer goes”.

While David Gleave from Liberty Wines in the UK said “New Zealand has defined the style of modern Sauvignon Blanc”.

The Celebration will focus on the diversity of Sauvignon Blanc styles being produced in the eight countries represented.

During the event guests will be treated to a showcase of New Zealand and International Sauvignon Blanc, fantastic Marlborough scenery and a smorgasbord of locally sourced food.

www.winetitles.com.au

January 2016 – Issue 624

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grapegrowing

Update on international grapevine virus and phytoplasma research Nuredin Habili, from Waite Diagnostics, South Australia; and Judit Monis, from Eurofins STA Laboratories, California, USA, report from the lastest meeting of the International Council for the Study of Virus and Viruslike diseases of the Grapevine (ICVG) held in September 2015.

THE 18TH MEETING of the International Council for the Study of Virus and Virus-like diseases of the Grapevine (ICVG) was held in Ankara, Turkey, from 7-11 September. The ICVG meeting is held once every three years to promote collaboration and interaction between pathologists who specialise in viruses, viroids, and phytoplasmas infecting grapevines. The next meeting will be held in 2018 in Chile.

The meeting in Ankara was well attended with more than 100 scientific presentations from different grape growing areas across the world. The two field visits were of interest because Turkey is one of the main genetic and domestication centres of wild Eurasian grapevine (Vitis sylvestris). Furthermore, biodiversity of the cultivated form (Vitis vinifera) is found in this country.

The delegates visited the Ankara University Agriculture Faculty vineyard to learn about genetic diversity, planting

Figure 1: Corky bark-like symptoms (known to be caused by GVB) on Shiraz infected with Grapevine virus A.

selections, and local disease issues. The second vineyard visit was held near Capadochia, a region thought to be the site where the oldest vineyards in the world are found. Dr Feliz Ertunc and Dr Birham Marasali provided informative presentations on the Turkish viticulture and wine industry.

There were many interesting sessions in which a broad range of research was presented and the full papers can be accessed by searching the author’s name in the meeting abstract book: http://icvg2015.org/data/icvg_2015_abstract_book.pdf.

In this article, we will refer to a number of novel achievements discussed at the meeting.

GRVV REPORTED IN NZ Grapevine rupestris vein feathering virus (GRVFV) was reported from New Zealand. GRVFV is quarantined in Australia, but it appears to be an inert virus. GYSVd-1and Australian grapevine viroid (AGVd) were reported from Turkey.

Researchers from Iran (Zakiaghl and Izadpanah) reported AGVd induced stunting in cucumber, stunting, leaflet deformation and mottling in tomato, twisting and leaf edge sharpening in G. aurantiaca, mottling and faint vein banding in N. glutinosa.

Full-length sequence of three grapevine viroids, AGVd, GYSV-1 and Hop stunt viroid was detected in a 10-yr old bottled wine (Habili et al.). This may bring biosecurity risk to a new area as full-length viroids are infectious.

Figure 2: Symptoms of the novel mite-transmitted virus Grapevine Pinot gris virus (cv pinot Gris). Courtesy P Saldarelli of Italy.

26 Grapegrower & Winemaker

www.winetitles.com.au

January 2016 – Issue 624

One of us (Habili and Wu) presented research on the association of Grapevine virus A (GVA), rather than Grapevine virus B (GVB) with corky bark symptoms. Corky bark-associated GVB is a quarantined virus in Australia (Figure 1).

The beneficial effect of GRSPaV to improve tolerance to drought conditions was reported by Pantaleo and colleagues.

Under extended water stress conditions infected plants developed more leaf area with taller and thicker canes.

Habili reported that GRSPaV might have originated from North America. This virus is present in most wine grape growing areas of the world, while in Iran where only local table grapes are grown, no GRSPaV was detected in over 60 samples tested. Meng et al. (2006) classified GRSPaV into four major groups of which Group 1, represented by GRSPaV-1 which is adapted to Vitis riparia and group 2 (GRSPaV-SG1) which is adapted to V. rupestris are the most common groups.

Vitis riparia and V. rupestris are two species native to North America and carry the virus as latent. When the pest Phylloxera (Daktulosphaira vitifoliae) accidentally entered Europe in 1860s and devastated vast vineyards, the only solution to stop the pest was to plant V. vinifera scions on resistant American rootstocks and their hybrids.

NOVEL GRAPEVINE VIRUSES AND DISEASES Italian scientists P. Saldarelli and E. Angelini presented an update on Grapevine Pinot Gris virus (GPGV) the new Trichovirus associated with chlorotic mottling and leaf deformation in many wine and table grape varieties throughout Europe (Figure 2). The virus is genetically related to Grapevine berry inner necrosis virus (GINV). Interestingly, GPGV has been detected in both symptomatic and asymptomatic vines suggesting that both virulent and avirulent variants may exist even in the same vine.

A survey in northern Italy reported that most of the infected vines showed no symptoms. Additionally, Malagnini (Italy) demonstrated significant clustering of diseased vines resulted from the spread of GPGV by the eriophyid mite, Colomerus vitis, which is present in Australia. Preliminary data indicates that C. vitis is able to acquire the virus from GPGV infected vines and transmit it to healthy vines (albeit inefficiently). Under controlled conditions, seven out of 34 cv. Traminer plants became infected. The occurrence of GPGV in California was recently reported.

Al Rwahnih and coworkers at University of California, Davis reported the identification of a novel Reovirus named Grapevine Cabernet sauvignon Reovirus (GCSV) using next generation sequencing (NGS). The virus was found in a severe leafroll diseased vine infected with a combination of different Grapevine leafroll associated viruses (GLRaV-2, and GLRaV-3), Grapevine virus A (GVA), and Grapevine fleck virus (GFkV).

The novel reovirus was graft transmitted to a healthy vine.

Further research is needed to determine the economic impact and the associated symptoms of GCSV in the vineyard.

Two presentations by M. Fuchs from Cornell University (USA) summarised the progress on Grapevine red blotch associated virus (GRBaV), a severe virus threatening Australian wine industry (Figure 3). The first presentation elegantly showed, by recombinant DNA technology, replication of the virus in the recipient plants as confirmed by sequencing analysis. The study allowed the completion of ‘Koch’s Postulates’ and has shown that GRBaV can cause red blotch symptoms in infected red grape plants derived from micro-shoot tip culture. The virus causes yellow blotch in Chardonnay and red blotch in Grenache (Figure 3). Here, we propose with confidence that the acronym GRBaV must be changed to GRBV ‘Grapevine red blotch virus’ by deleting ‘a’ for ‘associated’ from its name. The virus is not necessarily associated with red vein symptoms, as green veins have also been observed as typical symptoms of this January 2016 – Issue 624

As the New Year rolls in it’s worth taking a moment to think about what you might do differently this year so that your business continues to evolve. It also helps to put things into context.

“Every day, our planet wakes with 200,000 more mouths to feed and more farmland lost to erosion. Many people who produce the world‘s food are living in poverty, while biodiversity is disappearing fast. We have only one planet, and we‘re using its resources 50 per cent faster than it can take. What we‘re asking it to provide is simply not sustainable.” Excerpt from the Syngenta Good Growth Plan website.

These are confronting thoughts and really bring home a clearer understanding that agriculture needs to evolve and change and that together we need to find solutions to what will be unprecedented challenges.

To help meet these challenges, Syngenta created ‘The Good Growth Plan’ which embraces a strong Corporate Social Responsibility (CSR).

The company is committed to key projects around the world, many in developing countries that help address the global food challenge we face.

In Australia and New Zealand, we don’t have some of these challenges, however we should still be striving for world’s best practice.

Choosing modern chemistry to control pests and diseases is important because many of these products have a smaller ‘environmental footprint’ than previous choices. Newer generation insecticides and fungicides are often safer to the environment and much softer on key beneficial species colonising the vineyard, thereby encouraging biodiversity on farm.

Industry stewardship through robust training programs fosters safer and more responsible use of pesticides. Two years ago Syngenta initiated the ‘Growth Awards’ here in Australia and it’s something we’re very proud of. The Growth Awards support the Good Growth Plan in recognising growers and advisers who are making a difference to the industry through leadership, best practice and innovation. Close to 70 outstanding growers and advisers were nominated across the three categories of: • productivity, • sustainability and • community & people.

Of course, corporate social responsibility is important to all businesses - no matter how big or small. Something you may put on your New Year’s resolution list is to refresh your CSR plan or perhaps to create one.

You may be surprised at what you can achieve in the process.

For more on Syngenta’s plan for the future you can visit www.goodgrowthplan.com Happy New Year one and all.

Vine Talk is compiled by Dave Antrobus, Syngenta Solutions Development Lead dave.antrobus@syngenta.com 0429 133 436

www.winetitles.com.au

Grapegrower & Winemaker

27

grapegrowing

a

b

Figure 3. Symptoms of Grapevine red blotch virus: a, on Chardonnay and b, on Grenache. Just because of this virus import of cuttings from the USA to Australia must be stopped.

virus in the absence of any leafroll virus infection. Further field work is needed to demonstrate the effect of the virus on sugar production. Although recent studies showed that its effect on sugar reduction is much more than that of leafroll.

The other presentation focused on the distribution of GRBaV in North American vineyards including in wild Vitis plants in the vicinity of the vineyards. They detected GRBaV in six out of the 28 non-cultivated grapevine samples tested. The viruses in both groups of vines clustered within the same phylogenetic (DNA) clade indicating a common origin. The data suggests that

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VIRUS EFFECTS AND EPIDEMIOLOGY Effect of three different isolates of GLRaV-3 on the performance of Cabernet franc plants grafted over nine different rootstocks was studied at UC Davis, California by Rowhani and co-workers. Cane length was significantly less for all three virus isolates compared to healthy vines while berry weight, total clusters and total yield were not significantly different from control. Among the rootstocks examined, significant virus effects were highest on 5BB, followed by 3309C. Reynard and Gugerli (Changins, Switzerland) reported the effect of GRBaV on vine physiology and fruit composition of field grown grapevine cv. Gamay under cool climate conditions.

The rate of photosynthesis and transpiration was reduced by about 30 per cent in GRBaV-infected vines even before the onset of virus symptoms. Fruit had lower sugar and a lower tartaric acid content but higher malic acid with an overall higher pH as compared with healthy control.

The effect of Grapevine fanleaf virus (GFLV) on the yield of Gewurztraminer and Chardonnay cultivars was studied by Vigne and colleagues (INRA, Colmar, France). Yield loss was higher in Chardonnay (- 63%) as compared to Gewurztraminer (- 45%). These results were comparable to those obtained 20 years earlier by other researchers in the same viticultural area.

Research presented by Hemmer and colleagues from France demonstrated the successful antiviral activity of the GFLV specific nanobodies affecting both mechanical and nematode transmission. These are small peptides derived from the heavy chain antibodies found in the camel family.

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these vines could function as a reservoir of the virus, although as yet no insect vector for GRBaV has been found.

Phytoplasmas are wall-less bacterial pathogens that cause a great damage to the grapevine. A.r Bertaccini (Italy) presented an overview on this topic. There are 15 phytoplasma subgroups associated with the infection in grapevines worldwide. The grouping is based on the 16S ribosomal gene classification. It appears that each geographical area has its own phytoplasma subgroup. For example, in eastern United States a phytoplasma disease infects grapevines in Virginia which is called ‘Virginian grapevine yellows’. Its associated phytoplasma, Ca. P. asteris, belong to 6SrI-A subgroup, which is specific for that part of the world. Two of the well-known diseases associated with phytoplasmas are Flavesence Dore (FD) and Bois Noir (BN) of which BN (Figure 4) occurs in almost all grape growing regions

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January 2016 – Issue 624

of the world excluding Australia and the USA. Since the vines affected by FD and BN can either recover or die it has been advised that when only the plants are dead is it profitable to replace them, but not when they undergo recovery. Replanting is more focused toward FD-affected vines as the active leafhopper vector (Scaphoideus titanus) is present and can transmit the pathogen from infected to healthy plants. Removing alternate hosts and infected vines can reduce the spread of phytoplasmas by eliminating the source of infection. Contaldo and co-workers (Italy) reported the isolation and culture of grapevine yellows phytoplasm colonies in specific agar media. This breakthrough will facilitate biological studies of these bacteria which will ultimately improve our knowledge on the epidemiology and management of diseases caused by the phytoplasmas.

NOVEL TECHNIQUES, DIAGNOSTICS TOOLS AND GRAPEVINE CLEAN STOCK Ackerer and co-workers (France) report that nanobodies were successfully used for the detection of GFLV in infected vines.

Blouin (New Zealand) reported the use of dsRNA- specific antibodies to enrich virus-associated dsRNA from infected cherry, grapevine, and potato tissue for the detection of viruses using NGS. Gianpetruzzi and colleagues (Italy) applied NGS to confirm the virus-free status of 20 grapevine scion and rootstock varieties that had undergone sanitary procedures and showed no evidence of infection of the following viruses: GLRaV1, -2, -3, GFLV, ArMV, GVA, GVB, and GFkV. The authors concluded that NGS has the potential to replace the woody bio-indexing and could provide a standard technology for certification. Their point is that each country or certification program uses a different standard operating procedure with different methodologies and reagents. Furthermore, the results of the woody indexing are highly dependent on climatic conditions that could vary in each location. A similar study compared the results of NGS and woody indexing in the California Registration and Certification program. NGS has the potential to speed up the release of propagating material from the quarantine containment (Al Rwahnih Davis, CA).

The biological indexing technique has always been considered the ‘gold standard’ as it is able to detect the presence of disease rather than a specific pathogen. In their study, the biological indexing failed to detect viruses that were readily detected by NGS. An advantage of NGS is its ability to identify viruses to the species level and takes less time to complete. While the studies suggests that NGS is superior to biological indexing, there are issues that will need to be solved before the technology is widely applied. The possibility exists that the findings of unknown or uncharacterised viruses could delay the registration or release

Figure 4: Close up view of characteristic patchy red symptoms associated with phytoplasma infection.

Photo : University of Anakara Experimental vineyard.

of planting material from quarantine until their biological effects in the vineyard are better understood. Although only a few of the discovered viruses by NGS have been assigned to specific symptoms, others appear to be background viruses that do not cause disease in the vineyard. Two examples of these viruses are Grapevine rupestris vein-feathering virus and Grapevine Syrah virus 1.

J. Monis presented information on the distribution and sampling guidelines for the detection of GRBaV in grapevines.

The results revealed the presence of GRBaV in the following tissues regardless of the type of technique (conventional or qPCR) used: apical shoots, apical and basal leaves; petioles from basal and apical leaves; leaf blades or veins; lignified and green canes; flowers and fruits, and inflorescence rachis, etc.

Another study presented by Sineaux et al (France) indicates that the qPCR was more sensitive for the detection of GRBaV than conventional PCR. However, studies in the Monis lab indicate that the virus was detectable even after diluting the grapevine extracts 1,000,000 times either by conventional or qPCR methods.

Note from the contributors: We apologise to those whose reports have not been cited due to the limited allocated print space.

References:

Meng B, Rebelo A.R, Fisher H. 2006. Genetic diversity analysis of Grapevine rupestris stem pitting-associated virus: Revelation of distinct population structures in scion versus rootstock varieties. Journal of General Virology 87, 1725-1733

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Sound science point of difference for Waipara winemakers MORE THAN TWO DECADES of soil science work in the Waipara area has been brought together in a document launched at a Vineyard Soils Day at Black Estate Vineyard in December.

The document was received with enthusiasm as an invaluable resource by local winegrowers, who acknowledged the potential for far greater collaboration in research initiatives between wine growers and Lincoln University.

Former Lincoln University soil scientist Dr Philip Tonkin, Associate Professor Peter Almond, current Head of the Soil and Physical Sciences Department, Trevor Webb from Landcare Research, and other scientists, have spent the best part of the last two years drawing together available information on the geology and soils of the region gathered in the last 20 years, along with the records of former Soil Bureau surveys.

The result is a record which Tonkin said all winegrowing regions should aim for, and that while there was an accepted body of knowledge among winegrowers, being able to put theories to a scientific test was ideal.

“I want this to be a blueprint for what should be achieved in other areas where viticulture is practised,” Tonkin said.

Almond says Tonkin has provided detailed information on the soil patterns within vineyards to help with planting and management.

“His knowledge will serve as the fundamental reference for anyone interested in the landscape history and soil resources of the region, especially as they relate to growing grapes and giving the local wines a unique sense of identity,” Almond said.

Nicholas Brown, Black Estate winemaker, said judging by the feedback he received from growers it was clear that there was a lot of interest in seeing the final report.

“We can use that information to better understand our region and more clearly promote its character to our markets,” Brown said.

The Waipara region is home to at least 70 vineyards growing on distinctive landforms and an impressive variety of soils, with the Omihi Valley having some of the most fertile in New Zealand, according to Almond.

Speaking at the seminar, Associate Professor Roland Harrison, Director of Lincoln University’s Centre for Viticulture and Oenology, said that although the concept of “terroir” - the relationship between wine and the parent materials in which vines grow - was well-recognised by wine growers, wine makers and consumers, it was tenuous and at times merely anecdotal.

However soil attributes were relevant to heat, water storage and drainage, and in this way do influence wine qualities.

“We are better off thinking about what soil does, for example its influence on growth, than simply about the rocks from which the soils are derived,” Harrison said.

Harrison told local vineyard owners that getting to know their soils better was an integral part of promoting their vineyards and that the document is another step forward in marketing at cellar doors.

“Looking at the whole geology of an area is useful for understanding and telling the “story” of a vineyard. Celebrating differences and variety and diversity is crucial for marketing and the landscape here reflects these,” he said.

Tonkin added that while the document gives growers information, the process goes both ways and feedback from those using the information is required to confirm its content and get everyone “talking about things in a consistent manner.”

January 2016 – Issue 624

Black Estate Vineyard (pictured) hosted a Vineyard Soils Day where more than 20 years of soil science work in Waipara was presented.

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31

grapegrowing

Out in the vineyard Bruce Pearse, a viticulture consultant based in Western Australia’s south west, has more than 40 years’ experience with viticulture and wine production across family and corporate-owned vineyards and wineries. In this article, Pearse provides a season snapshot from Margaret River and predicts a “ripper” 2016 vintage.

I’VE BEEN SPENDING time in the vineyards in December and can report most varieties are performing beautifully with healthy vegetation and plenty of fruit visible in well-positioned canopies.

Flowering in the Margaret River wine region was consistently one week earlier than last year and we now have bunch closure that is following a similar trend and therefore some expectation that vintage dates may be a week earlier for the 2016 vintage.

Vintage may start in the last week of January; the earliest start that I can remember. Presently we are finishing off the most recent of the canopy management, moving foliage wires to the upmost position and leaf plucking the fruit zone to achieve the maximum air flow to enable even ripening of bunches and berries on bunches.

This is important, bunches do evapotranspirate and therefore have a zone of natural coolness immediately surrounding the fruit (the microclimate).

By encouraging airflow around and through the bunch, the cold air is removed and replaced with warm ambient air and this is what ripens fruit.

I believe this is why Margaret River, with its proximity to the coast and moderated temperatures and regular afternoon sea breeze creates the perfect conditions for ripening our grapes.

Without the airflow around and through bunches the fruit in the centre of bunches remains less ripe and is difficult to harvest to perfection.

Loose bunches, low leaf density, warm windy conditions, adequate minerals within the vine and a reasonable knowledge of picking ripe fruit results in the finest of wines from Margaret Rivers renowned wine region.

The final disease control is now being applied and we expect to have seen spray carts moving through the vineyards timing the sprays for the critical period leading up into Christmas.

This stage has the greatest potential for the dreaded powdery mildew and viticulturists that wanted a trouble free Christmas break would have been checking and spraying vines to reduce the risk of powdery.

We use very finely ground sulfur and clay that is supplied packaged with a dry form of wetting agent.

32 Grapegrower & Winemaker

The product we use is called Wettable Sulfur and this is mixed with water and sprayed onto the vines.

Wettable sulfur requires temperature above 22 degrees Celsius to activate the sulfur and the result is a volatilisation of sulfur gas that is effective in controlling the powdery mildew.

The great attributes of sulfur are that there is no known resistance built up by disease and the product is natural and any residues are useful in the soil and to plant biology. Sulfur has been used for hundreds of years to control disease in many crops including grapevines.

We can mix many other products in with the sulfur program and we now add in fish hydrolysate extracts to fortify the brew and increase the disease control.

Fish hydrolysate is better and more effective than a fish emulsion. This is because emulsions have been cooked to remove valuable oils; this process also denatures the protein and also sterilises the naturally occurring gut flora. Cold processed fish hydrolysate is packed full of natural proteins, amino acids, vitamins and trace elements.

It is a natural chelating agent that makes nutrients immediately available to plants and also stimulates the plants immune system. The cold processed nature of wild caught fish includes the gut probiotics that when sprayed onto www.winetitles.com.au

the fruit creates some competition and consumption of damaging pathogens.

The coverage of berries with natural occurring fats and oils also encourages water to shed from the fruit after rainfall which then reduces the humidity in and around the fruit.

The building of the waxy surface layer (bloom) on the berries is nature’s way of protecting the fruit and further enhances the environment for competing pathogens to balance up the microbiologic balance in micro world. All this done in a scientific, environmental and sustainable manner that is largely unrecognised but adopted by knowledgeable viticulturists.

We encourage the viticulturist to be out amongst the vines; touching, feeling and observing the performance and health of the vineyard.

This is where we make the biggest difference to wine quality. These viticultural guys and girls are in close contact with the winemaker, out in the vineyard every day looking at vine performance, monitoring for pests and disease and when necessary shoot thinning, removing leaf, strategically bunch thinning and tending the vines to create the perfect environment to allow the very best in wine quality.

Vintage 2016 is shaping up to be a ripper in Margaret River and this is an amazing period to be out in the vineyard!

January 2016 – Issue 624

Look after your drip systems Gert Engelbrecht, a viticultural consultant for VinPro (the service organisation for 3600 South African wine producer and cellar members) has written about the benefits of drip irrigation and put together some handy monitoring and maintenance tips. This article first appeared in South Africa’s WineLand magazine and is used here with permission. should be at least 0.5m/second for effective rinsing of drip lines. An easy way to determine flow speed is to see how long it takes to fill a one-litre container.

Twelve seconds or less are sufficient for 16mm and 17mm lines and eight seconds or less suffice for 20mm lines.

Rinse taps on main and sublines are a prerequisite for a good irrigation system.

These enable the producer/worker to rinse these pipes only, especially if a pipe has burst, to ensure that sand does not get into the drip lines.

SYSTEM EFFECTIVENESS is one of the biggest advantages of drip irrigation.

The design of drip irrigation is aimed at minimising water loss as a result of evaporation and/or runoff.

In terms of system effectiveness (the efficiency with which water is delivered to the irrigation system from the irrigation dam or tap point on the farm’s border, to the point where it lands on the soil) drip irrigation performs the best with 90 per cent, followed by micro sprinklers with 80 per cent system effectiveness.

Correct maintenance of the system is very important to ensure that the effectiveness remains consistently high, so that all grapevines/trees receive sufficient water for maximum yields and quality.

The great advantage of drip system effectiveness is therefore lost if maintenance is not correct. Basic maintenance actions for drip systems may include rinsing of lines, monitoring of effectiveness, basic maintenance and chemical treatment.

It is important to monitor the pressure regularly at the end of the furthest drip line. A basic pressure gauge may be used.

The pressure should correspond to that of the design specification of the system. The flow rate of the drip emitters can also be tested by using a measuring cylinder. Measure the water that drips into the cylinder over a period of 30 seconds for example and convert this to litres/hour.

RINSING DRIP AND MAIN LINES

BASIC MAINTENANCE

Rinsing of drip lines is considered the basis of maintenance and should be undertaken regularly.

Flow speed is very important and

It is very important to walk through irrigation blocks during irrigation to look for burst pipes and leaks so that these may be addressed immediately.

MONITORING

Basic system components to be kept amongst supplies include different types of joints, as well as extra drip lines.

It is important that the drip to be used in the joint should distribute the correct amount, for example 2.3litres/hour or 4litres/hour.

Do not hit blocked drips or squeeze them with a pair of pliers. This may damage the pipe as well as the drip.

CHEMICAL TREATMENT Chemical treatment of drips takes place if there is a blockage problem that cannot be sorted out by means of normal maintenance.

Always try to apply the application directly to the drip lines and not to the main lines.

The dirt coating that is dislodged from the main lines will be rinsed through to the drip lines and the blockage will become even worse.

Products that are used mostly for this purpose are hydrogen peroxide and hydrochloric acid.

The nature of the problem will determine the product (or combination), as well as the amount, to be used. Contact your irrigation expert for a correct recommendation in this regard.

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grapegrowing

Understanding soil organic matter Dr Judith Tisdall, a soil scientist and former senior lecturer in soil science at La Trobe University, Melbourne; and Bas Van den Ende, a consultant based in the Goulburn Valley, have put together a quick guide to the importance of soil organic matter.

ALTHOUGH ORGANIC MATTER is important in soil, viticulturists usually don’t spend a lot of time thinking about it.

They are too busy managing their vines and crops, controlling pests and diseases, irrigating, organising labour and completing a range of additional jobs. There are also plenty of viticulturists who believe that supplying organic matter to the soil is simply too expensive.

Organic matter makes up only a small part of a soil (usually less than five per cent), yet it plays a significant role in the vineyard.

When the grapegrower or vineyard manager builds up organic matter in soil, they contribute more in the long-term to well-structured, fertile soil and grapevines than any other

34 Grapegrower & Winemaker

resource—far greater than the two-to-five per cent that the organic matter suggests.

In this article the authors show why organic matter is important, what it is, where it comes from, and how the grapegrower can build it up in soil.

WHY IS ORGANIC MATTER IMPORTANT IN SOIL? Organic matter in soil affects the growth and production of grapevines chemically, biologically and physically, in the following ways: • As a slow release fertiliser, organic matter directly and indirectly provides nutrients to the vines and cover crops; • Provides nutrients and energy for the many organisms in the soil;

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• Helps to buffer soil against big swings in pH when chemicals are added to soil; • Improves structure and resilience of soil, and so affects the supply of water and air to roots and micro-organisms; • The added organic residues also act as slow-release fertilisers so help to replace the many nutrients that are removed from the orchard in harvested fruit; and • The nutrients attached to the humus are not easily leached down to the ground water away from the roots. However, the grapegrower still needs to add inorganic fertiliser to make up for nutrients removed at harvest.

WHAT IS SOIL ORGANIC MATTER AND WHERE DOES IT COME FROM? Organic matter in soil ranges from fresh unchanged organic materials through to highly decomposed organic materials.

So the organic matter consists of soil biota (living organisms and roots), plant fragments, and polysaccharides, proteins, fats, lignin, waxes, resin, humus and charcoal.

Most organic matter is found in the surface soil, where most of the roots are, and so comes mainly from plants and soil biota.

Normal healthy roots continually release organic exudates into soil. Other plant residues, such as leaves and shoots, plus organic mulch or manures added by the orchardist, also contribute to organic matter in soil.

SOIL BIOTA AND DECOMPOSITION OF ORGANIC MATTER Soil biota in the vineyard include roots, and beneficial and harmful organisms, and range from the smallest viruses (0.25 micron) to bacteria (0.3 micron) to actinomycetes (0.5 to 2 micron wide) and fungi (less than 15 microns wide) to the

largest animals, such as earthworms (> 10 mm wide). Together, the soil biota can weigh up to 21tonnes/ha.

Soil biota use the organic residues for food and energy, and successively decompose complex organic molecules and release other organic compounds that other biota can use to build into new organic molecules, or store in their own bodies.

At the same time the biota release carbon dioxide, energy, water; and inorganic materials such as nitrogen, phosphorus and sulfur; and micronutrients that plants and biota can use.

There is generally a high turnover of biota in soil, which continues to add organic matter. Fine roots and hyphae do not live long in soil, but are fairly quickly replaced by new roots and microorganisms.

AMOUNT OF ORGANIC MATTER IN SOIL The amount of organic matter depends on: Amount and quality of the organic residues returned to soil; Soil texture, depth and density; Soil pH; Temperature, water content, and aeration of soil; and Microbial population.

Organic residues of high quality, i.e. with a low ratio of carbon to nitrogen (C/N of <18), are decomposed quickly as there is enough nitrogen to stimulate microbial activity.

Organic residues with a high C/N (> 60) are decomposed very slowly.

Simple sugars, simple proteins and starch are easily decomposed, whereas hemicellulose, cellulose, fats, waxes and resins are slowly decomposed.

Lignin comes from cell walls of plants and some algae, and is decomposed very slowly.

Charcoal is inert so is not further decomposed.

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grapegrowing

Eventually the complex organic matter, humus is produced and darkens the soil.

For each soil, there is a limit to the amount of organic matter that can be stored in soil.

Organic matter is more quickly decomposed in sandy soils, so they contain less organic matter than do clay soils.

The deeper the soil, the more organic matter it can hold.

Soils that are less dense are usually better aerated and drained, are warmer with a longer growing seasonâ&#x20AC;&#x201D;so that plants grow better, releasing more organic residues into soil and supporting more biological activity.

Soils in wetter and cooler climates generally contain more organic matter than do soils in drier and warmer climates.

This is because plants grow better with high rainfall and a long growing season, adding more organic residues; yet bacteria are less active and decompose the organic residues slowly.

Soil pH also affects the supply and decomposition of organic materials in soil. It is best to aim for a pH of about 5.5 to 6.5 so that the plants grow well and add plenty of organic residues to soil.

other soil biota.

The humus matter provides both negative and positive charges that can hold and exchange nutrients.

Nutrients with positive charges such as potassium, calcium and magnesium adhere to the negative charges on the humus.

Nutrients with negative charges such as phosphate and sulphate adhere to positive charges. In both cases the nutrients remain available to plants and are not leached down away from the root zone.

A soilâ&#x20AC;&#x2122;s cation exchange capacity (CEC) is a measure of the net negative charge per kilogram of dry soil, and therefore is a measure of the amount of positive nutrients that can be stored.

Soils with a low CEC (less than five) have a low net negative charge and do not hold positive nutrients in the soil as well as do soils with a high CEC (more than five). Organic matter, with its negative charge, can help improve soils with low CEC. Organic matter also decreases the fixation of phosphorus and potassium in the soil, and forms metal-organic complexes that stabilise the micro-nutrients that otherwise might not be available for plants.

ORGANIC MATTER AND SUPPLY OF NUTRIENTS

ORGANIC MATTER AND STABILITY OF SOIL

There is a significant correlation between the percent organic matter in soil and soil fertility.

Viticulturists in Australia with well-managed soils aim for two-to-four per cent organic matter, depending on the texture of the soil. Less than 1.5 per cent is usually low and can lead to waterlogged or dehydrated soil and imbalanced nutrients.

On the other hand, with more than five per cent organic matter in many soils, herbicides often become attached to the organic matter and are inactivated, so the grower needs to apply more herbicide.

Nutrients come not only from the original plant residues but some nutrients become attached to humus (highly degraded organic matter in soil), and are slowly released for plants and

Organic matter controls the stability of soil, so that the aggregates do not collapse or erode when wetted quickly.

Organic mulch or growing plants protect the soil from heavy rain, so a hard crust does not form when the soil dries.

Large aggregates (more than two millimetres) are held together by a fine network of root and fungal hyphae, and fragments of plants and dead microbial cells become encrusted with clay particles to form stable smaller aggregates.

The organic matter also encourages soil animals to produce tunnels that enable soil, water and roots to move through soil.

Silt and clay soils with less than 1.5 per cent organic matter have small, closely-packed aggregates, and many very small pores.

36 Grapegrower & Winemaker

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When wetted, any poorly-structured large aggregates break down, i.e. slake, where large aggregates collapse into microaggregates. When dry, the micro-aggregates block pores which are too small for water to move through causing the soil to become poorly aerated when wet, and excessively hard when dry.

HOW TO INCREASE ORGANIC MATTER When establishing vineyards, the soil should be prepared in the seasons before you plant by tilling (rip and/or cultivate) the soil then growing ryegrass, but kill it in winter.

Once the grapevines are planted, do not till the soil again, as repeated tillage oxidises (burns) organic matter and decreases activity of beneficial organisms, worsening the soil structure, and the supply of water, air and nutrients.

It is not wise to incorporate cover crops in the soil in the early stages as this will decrease the supply of nitrogen for the vines.

Each year manage the soil carefully with a cover crop or organic mulch to: • Add organic residues; • Protect the surface of the soil from heavy rain; • Decrease loss of water by evaporation; • Increase storage of water, and • Increase the activity of beneficial biota in soil.

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In winter, allow weeds to grow or choose a cover crop that suits the vineyard. Throw the green residues of the weeds andor cover crops under the vine row when you slash.

In spring and summer, use herbicides to kill the weeds in the rows, so that the weeds do not compete with the trees for water and nutrients.

The green and dead weeds on the soil surface protect the soil surface from heavy rain, and the dead roots add organic matter and maintain a soft, stable and porous surface soil.

January 2016 – Issue 624

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grapegrowing

Top 10 tips for effective spraying Adrian Loschiavo, Wine Australia R&D program manager, has refined the ‘top 10 tips’ for improving the efficacy of your spray program this season.

1

Check your equipment

Make sure your equipment is ready to go before the spray season gets underway. This includes a thorough check over of all bearings, tank condition and ensuring all lines and filters have been cleaned and flushed.

2

Spray program review

Review last year’s pest and disease monitoring results and spray program and ascertain if control was adequate. Consider spray timing and coverage as well as chemicals when making any changes to the program.

3

Spray calibration

Your sprayer should be calibrated to suit the canopy prior to each spray. For more information on selecting and changing nozzles (air blast) there are handy YouTube videos for reference (www.youtube.com/ watch?v=KjlhDTLlS-0 … search for Calibrating an Airblast Sprayer {Metric} Part 1 -Selecting and Changing Nozzles), and there’s plenty of information on measuring liquid flow (output) also online, including (www.youtube.com/watch?v=o_ tgdYlzoQ8 … search for Calibrating an Airblast Sprayer {Metric} Part 2 -- Measuring Liquid Flow).

4

Adjust air volume

Modify your sprayer air volume during the season to match canopy size. Air should allow the spray onto the canopy rather than passing through the canopy into the adjoining row. Air direction should be adjusted to minimise spray loss above the canopy.

5

Check coverage

Water sensitive papers, fluorescent dye or particle film technology (sunscreen) are simple and easy ways to assess spray coverage. If required, change sprayer output, nozzle size and direction to get the best coverage possible.

38 Grapegrower & Winemaker

6

Follow label directions

Agrochemical labels contain information on how to safely apply the product. Recommendations in the AWRI’s ‘Dogbook’, which can be found online (http://www.awri.com.au/wp-content/ uploads/agrochemical_booklet.pdf) or via the app, will ensure you comply with maximum residue limits for international wine markets.

7

Avoid off-target spray

Be aware of sensitive areas (e.g. public roads, dams, neighbours) and avoid spray drift by reducing fan speed, turning off sprayer on downwind side or waiting for wind direction to blow away from sensitive area.

8 9 10

Water quality Ensure the quality of water you’re mixing agrochemicals with is good enough, especially turbidity and pH.

Tank mixes Before tank mixing multiple agrochemicals, including foliar nutrients, consult the manufacturer or on-seller for guidance.

Avoid resistance

Apply agrochemicals as per label instructions to avoid vineyard pest and disease resistance. The AWRI ‘dogbook’ has recommendations to avoid resistance. If you suspect that you may have a resistance issue, contact the AWRI helpdesk on (08) 8313 6600 or helpdesk@awri. com.au.

For more information, visit research.wineaustralia.com and search ‘spray application’ in factsheets under the resources tab.

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grapegrowing

Griffith AWRI Seminar winemakers with AWRI event coordinator Con Simos, group manager, industry development and support and Eric Wilkes, group manager, commercial services.

AWRI Grape and Wine Roadshow reaches Griffith MORE THAN 30 grapegrowers and winemaker attended a Griffith viticulture and winemaking seminars hosted by The Australian Wine Research Institute (AWRI) in November.

The seminar day was the final AWRI ‘Grape and Wine Roadshow Presentation’ for 2015, having made 14 stops in other regions throughout the year.

The morning sessions at Griffith offered concurrent viticulture and winemaking sessions, with the afternoon sessions covering Australian wine industry successes, challenges and opportunities plus an update on Australian wine sales.

The day finished with an analysis of the Murray Darling Basin Plan and its delivery.

These roadshows are a component of the AWRI’s seven year Research, Development and Extension stream entitled ‘Transfer of knowledge relating to winemaking’. This project aims to ensure that outcomes from current research and the provision of technical information is regularly available and delivered to Australian grape and wine producers.

Marcel Essling, senior viticulturist, Robert Fiumara, winemaker and director Lillypilly Estate Wines and Adrian Englefield, development officer, viticulture plant systems, NSW DPI.

40 Grapegrower & Winemaker

Information sessions presented in Griffith included: • D elayed pruning to help manage vintage logistics, presented

by Paul Petrie (AWRI) and Victor Sadras (South Australian Research and Development Institute); • I ntegrated strategies for managing Botrytis, presented by Marcel Essling (AWRI); • V isual yield estimation and emerging vineyard technologies, presented by Steve Cossell and Mark Whitty (University of New South Wales); • W hy do varieties respond differently to drought and heat stress – and what does this mean for your irrigation management, presented by Marcel Essling (AWRI); and • S ampling for maturity and fruit grading, presented by Paul Petrie (AWRI).

Presenting from Wine Australia were Mark Rowley, senior analyst and Stuart Barclay, general manager, marketing

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Energising Viticulture with Sam Bowman

Vineyard Machinery

Whatâ&#x20AC;&#x2122;s next for Australian vineyard machinery?

Sam Bowman explores the latest developments in vineyard machinery and reports on not only what will work well in Australia, but what will make good economic sense for growers and managers. This is the first instalment of what will become a regular, quarterly column from Bowman.

IN DECEMBER 2014 I was lucky enough to be sent by Wine Grape Growers Australia (WGGA) to the Vinitech-Sifel Wine and Viticulture trade show in Bordeaux, France, to gain an understanding of the future direction of innovation in agricultural machinery and its applications in the Australian wine industry.

The exhibition, held across three days, incorporated every facet of wine production from pruning to packaging equipment with an overarching theme of technical innovation. During the event, awards are presented to manufacturers who are redefining the way we think of operations.

GRAPE PICKING Harvesting technology is something that has advanced in leaps and bounds across the past decade with companies like Pellenc leading the way with on board sorting and MOG (matter other than grapes) removal.

January 2016 â&#x20AC;&#x201C; Issue 624

Optical sorting, on board destemming, lower operating RPM(reduction in diesel usage) and the elimination of the boom conveyor to on-board hoppers not only delivers a cleaner sample to the winery, but a reduction in labour and machinery costs.

The self-propelled models from Pellenc, Braud and ERO all showcase the trend in recent years to deliver an unrivalled

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41

Energising Viticulture with Sam Bowman

grape sample while also improving the efficiency in the way we harvest our vineyards.

Optical sorting, on board destemming, lower operating RPM (reduction in diesel usage) and the elimination of the boom conveyor to on-board hoppers not only delivers a cleaner sample to the winery, but a reduction in labour and machinery costs. Many of these units are employed in Australia with great results.

Well-suited to cool climate regions on VSP canopies, warm inland regions could see a benefit in varieties like Malbec and Cabernet Sauvignon which have variability within the bunch due to extended flowering periods, suffer from berry shrivel in heatwaves and tend to have an excess of petiole in the sample.

UNDER VINE WEED MANAGEMENT There is a lot we can learn from the Europeans in this area.

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January 2016 – Issue 624

content in a matter of seconds. This device eliminates the need to remove bunches and all information is logged to give an early and accurate indication of harvest date, a great tool for any vineyard owner or GLO (grower liaison officer).

SPRAY TECHNOLOGY

French company AVA tordable has released a de-suckering machine that employs the use of semi-rigid rubber bristles which remove water shoots mechanically.

It comes as no surprise there are a number of companies that are refining recycle spray technology and focusing on drift elimination. Companies such as Bertoni (Italy), Gregoire (France) and FMR from Australia are developing robust units, most of which offer a 70 per cent saving in chemical during the early stages of the season.

With high value spray inputs, shoot thinned/leaf plucked canopies and variable spraying conditions, cool climate regions receive the best return on investment. Speaking with growers using these units in these situations, some are recouping the unit cost within two seasons. In other regions, Eutypa and mealybug are issues that require wasteful dormant sprays. Employing these machines early in the season makes the application more appealing to the vineyard owner in both chemical and labour saving, a good option for vineyard contractors in these areas.

CONCLUSION Although there were 850 exhibitors on show at Vinitech-Sifel, there was not a single under-vine herbicide unit. This gives some context to the recent decision from the French Government to ban the sale of glyphosate (the active constituent in Roundup).

With a large portion of European producers opting for organic/ biodynamic programs, it too makes sense that the advancement of chemical free options would progress with the movement.

German engineering company Braun are leading the way with practical, versatile machines that combine a number of operations, all interchangeable to the base unit. The LUV system employs an under vine blade, flail mulcher and a rotary hoe head which are all easily attached to the same, side mounted unit. This gives the operator the ability to adapt to each vineyard situation which is crucial in Australian viticultural regions due to our varied weed species, vine age and diverse soil types.

With glyphosate resistance already a problem across the country, we should all be looking at ways we can manage our weed populations effectively, efficiently and in the most sustainable manner.

The positivity presented over the course of the Vinitech-Sifel event was remarkable, it is an exciting time for the wine and viticulture industries and these advancements are testament to the type of future we will be looking at in our industry.

If anything can be taken away from what was presented it is that the global view is one of refinement, a search for excellence and constant development and that is what makes the future such an exciting place.

MORE MECHANISATION The mechanisation of labour intensive inputs, which was highlighted at Vinitech, is an area we would all like to see an improvement in. French company AVA Tordable has released a de-suckering machine that employs the use of semi-rigid rubber bristles which remove water shoots mechanically. The advantages of this machine are it accounts for the drip line in irrigated vineyards and the operator can travel between 4-6km per hour, making it a viable option compared to hand removal.

Our guide for de-suckering is around 300 vines per person, per hour (working in vineyards with 3m rows/1.8m spacing).

Travelling at 4km/hour the AVA machine will cover 2222 vines an hour, the equivalent of 7.4 hours of manual labour. Large vineyards with varieties prone to throwing successive water shoots (Shiraz, Chardonnay) and looking for a chemical free alternative could really benefit from this AVA unit.

MATURITY ANALYSIS This is another time consuming exercise that can be simplified, as we have seen thanks to Pellencs’ ‘Spectron’ device. Developed in 2009, the hand held, lithium ion batterypowered instrument when held to a bunch on the vine will give an analysis of sugar level, anthocyanin, acid and water January 2016 – Issue 624

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43

winemaking Analytical Services

The wine lab

We’ve surveyed wineries about the lab equipment and services they use. And we’ve delivered a snapshot of how Australian wineries are accessing laboratory tests and services to provide some benchmark examples. Nathan Gogoll has pulled together the data and spoken to a couple experts to provide some context to an essential, but less-­‐than glamorous, part of the wine industry.

THE WORK USUALLY FALLS to the ‘lab rat’ or is outsourced to a handy external laboratory that can quickly turn a sample surveyed into a set of numbers.

Whether they are provided ne way or the other, these We’ve wineries about the laboequipment and services they use. And we’ve delivered a snapshot of numbers are vital for winemakers... offering guidance on everything from picking dates to ferment how Australian wineries are accessing laboratory tests and services to provide some benchmark examples. management, appropriate sulfur levels for protection during barrel maturation right through to pre-­‐ bottling adjustments.

Gogoll has pulled together the data and spoken to a couple experts to provide some context to an Nathan To understand what is happening out there in the winery the Grapegrower & Winemaker turned to essential, but less-than part of lthe wineand industry. its subscribers.

We wanted to know how many pglamorous, eople were working in winery aboratories what sort of outsourced testing the wineries were relying on. We even took the opportunity to gauge the business conditions of the wineries by inquiring about recent laboratory equipment purchases and we also asked about whether there was any intent to purchase new equipment in the next 12 barrel maturation right through to pre-bottling adjustments.

THE WORK USUALLY FALLS to the ‘lab rat’ or is outsourced months.

The respondents gave us aexternal good industry sample. Exactly per cent of the responses ame from To understand what is happening out there in the winery to a handy laboratory that50 can quickly turn a csample wineries that crushed less than 250 tonnes per year and more than a quarter of the responses came the Grapegrower & Winemaker turned to its subscribers. We into a set of numbers. Whether they are provided one way or from wineries who crushed more than 2000 tonnes. wanted to know how many people were working in winery the other, these numbers are vital for winemakers... offering

The winery lab: Wine science in action

guidance on everything from picking dates to ferment How big is your winery? management, appropriate sulfur levels for protection during

Crushes less than 250 tonnes per year Crushes between 251 and 500 tonnes per year Crushes between 501 and 2000 tonnes per year Crushes more than 2000 tonnes per year

laboratories and what sort of outsourced testing the wineries were relying on. We even took the opportunity to gauge the business conditions of the wineries by inquiring about recent laboratory equipment purchases and we also asked about whether there was any intent to purchase new equipment in the next 12 months.

The respondents gave us a good industry sample. Exactly 50 per cent of the responses came from wineries that crushed less than 250 tonnes per year and more than a quarter of the responses came from wineries who crushed more than 2000 tonnes.

We were also able to confirm what many in the industry would have assumed... Less than two per cent of wineries did not have their own laboratory and relied solely on contract laboratory services for their analysis needs. Which means more than 98 per cent of wineries have their own laboratory and

Winery size

44 Grapegrower & Winemaker www.winetitles.com.au We were also able to confirm what many in the industry would have assumed... Less than two per cent of wineries did not have their own laboratory and relied solely on contract laboratory services

January 2016 – Issue 624

the winery lab How far does your wine travel for outsourced laboratory services?

Different winery laboratories

Less than 10km Less than 50km More than 100km Have more than one laboratory?

Have one laboratory that handles the majority of your analytical needs?

Have a laboratory, but also rely on an external laboratory for some analytical services?

Less than 10km

Less than 50km More than 100km

ABS CAN BE LONLEY OUTSIDE OF VINTAGE turns out most wineries don’t have large numbers of staff in their laboratory. In fact, 85 per cent “One of the side issues here is the number of graduates compared to the number of jobs available, Don't have a laboratory and rely on f those that completed our survey employed five or less people in antheir lab laboratory and many of these said we know graduates might need to do a stint in the lab, hoping that some short-­‐term work might lead external for your hey employed less than one full-­‐time equivalent staff member in tanalytical he lab. services? to something more full-­‐time in the winery. And there’s another issue with the universities having all the lab equipment, but they just don’t have the time to get each student trained up to use it all – so I’ve had young winemakers call me and ask ‘how do I do this again?’.”

How many staff members (including contract staff) do you employ that work

Different winery laboratories Distance samples travel for outsourced laboratory services

in the winery laboratory?

Are these staff members (tick as many as applies): SAMPLES ACTUALLY TRAVEL LONG DISTANCES LABS w CAN The responses to our third question might have been a bit more of a surprise, as it suggests ine BE LONLEY OUTSIDE OF VINTAGE urns hoalf ut omf ost w70.0% ineries don’t have large numbers of staff in their laboratory. In fact, 85 per cent samples travel considerable distances before reaching outsourced laboratory services. It Atlmost of tohose our respondents indicated their samples travelled more than 100km, or almost certainly utside that of completed our survey employed five or less people in their lab and many of these said 60.0% the region the wine was being made in. they employed less than one full-­‐time equivalent staff member in the lab.

Less full-time However, there could be an explanation for this. Even though there may not than be aone supportive 50.0%

contract lab set up in every region, for fast analysis of fruit, ferment or fequivalent inished w(FTE) ine... probably the 40.0% most-­‐frequently outsourced analysis is requires from a NATA accredited laboratory certificate Between one and five FTEa How many staff members (including contract staff) do you employ that work winery needs to comply with the export approval process. (NATA -­‐ National Association of Testing 30.0% in the winery laboratory?

Authorities) More than five FTE 20.0% As the export approval analysis must be carried out on the wine once it has been packaged, a winery could easily plan for several wines to be tested at one time. If the winery is prepared to shop around, 10.0% None. Don't have a laboratory. it might find the service is available at a competitive price in another region, or even interstate.

0.0% This is certainly true for one contract laboratory we spoke to. Michael Harding, The Wine Clinic Winemakers University qualified Not university qualified, but laboratory manager, confirmed that most of the clients for his services were in “small to medium Lesshighly than one full-time trained to perform the technicians producers”. His location in the centre of the Barossa (at Nuriootpa) saw him testing samples for local equivalent (FTE) required tasks winemakers as well as those from neighbouring regions including Clare and the Riverland.

Between one and five FTE

However, The Wine Clinic also accepts wine fin rom across the claboratory ountry to be test for the export Number of staff employed the winery Winery lab staff approval certificate.

While most wineries told us they didn’t hire extra laboratory staff for vintage, the wineries who did More FTE Yet Harding said he does get to know a lot of winemakers who turn up at his front counter. employ extras picked up four extras, on average. This number m ight than be a five little deceiving however, as ut working n cw inery labs?

Greg Howell, from Vintessential said here are a lot the greatest number of responses to this question indicated the winery employed one extra person “If wtho hey is just want tio heck sulfur and a pH on a tank they are about to Lraboratories, ack, the reality is tthat you see f a assistant inemakers, fresh out tohe f uwniversity while ho ttake tahese roles. bakery run for lunch,” he sample ow n almost their way half home fof rom inery o r w hey re o ut o n t he numbers athing re swayed by large ho indicated between and 20 extras Don't have1a0 laboratory.

“TheThe biggest we canwineries offerwis aNone. quick turnaround in these wineries also rely on external laboratory for vintage.

We also know that 95 per cent of winemakers can do all the basic tests and the young ones are all arrived to help with laboratory duties for vintage. said. service.

We offer a same-day turnaround on everything apart services to compliment the analysis done in-house. retty f using spectrophotometer.

There ain re also lab who are science gorads.

“The cbapable iggest tohing we caan offer is a quick turnaround service.

Wte echnicians offer a same-­‐day turnaround n from the NATA accredited export certificates. We know this is everything apart from the NATA accredited export certificates. We know this is important for the you employ extra staff in your winery laboratory during vintage? small winemakers because they are time poor. TRAVEL LONG DISTANCES importantDofor the small winemakers because they are time poor.

SAMPLES ACTUALLY “And we do everything from testing bunches for maturity analysis, fermenting juice, wine going “And we do everything from testing bunches for maturity The responses to our third question might have been a through malo and we are doing a lot of pre-­‐bottling analysis – which in the past would have been they gtravel analysis, fermenting juice, wine going through malo and we more ofbut a people surprise, asake itsure suggests done at the bit bottling facility, want to m everything iwine s spot on samples before et the wine to the considerable bottlers.” are doing a lot of pre-bottling analysis – which in the past distances before reaching outsourced laboratory But samples who is working in winery labs?

Greg done Howell, intessential Laboratories, aid there want are a lot

would have been atfrom theVbottling facility, but speople services. Almost half of our respondents indicated their

of assistant winemakers, fresh out of university who take these roles. to make sure everything is spot on before they get the wine to travelled more than 100km, or almost certainly outside of the “We also know that 95 per cent of winemakers can do all the basic tests and the young ones are all the bottlers.” region the wine was being made in. pretty capable of using a spectrophotometer. There are also lab technicians who are science gYes rads.

However, there could be an explanation for this. Even though No there may not be a supportive contract lab set up in every region, LABS CAN BE LONLEY OUTSIDE OF VINTAGE for fast analysis of fruit, ferment or finished wine... probably the It turns out most wineries don’t have large numbers of staff most-frequently outsourced analysis is requires from a NATA in their laboratory. In fact, 85 per cent of those that completed accredited laboratory certificate a winery needs to comply with our survey employed five or less people in their lab and many the export approval process. (NATA - National Association of of these said they employed less than one full-time equivalent Testing Authorities) staff member in the lab.

As the export approval analysis must be carried out on the But who is working in winery labs? Greg Howell, from wine once it has been packaged, a winery could easily plan for Vintessential Laboratories, said there are a lot of assistant several wines to be tested at one time. If the winery is prepared winemakers, fresh out of university who take these roles. to shop around, it might find the service is available at a “We also know that 95 per cent of winemakers can do all the competitive price in another region, or even interstate. basic tests and the young ones are all pretty capable of using This is certainly true for one contract laboratory we spoke a spectrophotometer. There are also lab technicians who are to. Michael Harding, The Wine Clinic laboratory manager, science grads. confirmed that most of the clients for his services were in “small “One of the side issues here is the number of graduates to medium producers”. His location in the centre of the Barossa compared to the number of jobs available, we know graduates (at Nuriootpa) saw him testing samples for local winemakers as might need to do a stint in the lab, hoping that some short-term well as those from neighbouring regions including Clare and work might lead to something more full-time in the winery. And the Riverland. there’s another issue with the universities having all the lab However, The Wine Clinic also accepts wine from across the equipment, but they just don’t have the time to get each student country to be test for the export approval certificate. trained up to use it all – so I’ve had young winemakers call me Yet Harding said he does get to know a lot of winemakers and ask ‘how do I do this again?’.” who turn up at his front counter.

While most wineries told us they didn’t hire extra laboratory “If they just want to check sulfur and a pH on a tank they are staff for vintage, the wineries who did employ extras picked up about to rack, the reality is that you see a sample on their way four extras, on average. This number might be a little deceiving home from the winery or while they are out on the bakery run however, as the greatest number of responses to this question for lunch,” he said. indicated the winery employed one extra person for vintage.

January 2016 – Issue 624

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Grapegrower & Winemaker

45

The numbers are swayed by large wineries who indicated between 10 and 20 extras arrived to help with laboratory duties for vintage.

SUPPORT IS AVIALABLE Vintessential Laboratories – a company with labs in Stanthorpe, QLD; Dromana VIC; and Cawaramup, WA – supplies laboratory equipment and enzymatic test kits as well as testing services for small to medium wineries. Howell said large producers, like Treasury Wine Estates for example, would go straight to a distributor for the automatic analysers they need and “probably spend up to a couple hundred thousand dollars when they do”.

“There would hardly be a winery in Australia that doesn’t measure four key things, they generally all measure sugar, or fruit maturity; pH, sulfur and titratable acidity. Then the bigger

wineries will do some extra stuff in addition.

“This means most people start out with some basic equipment and might look for some lab support, before they look to upgrade to a spectrophotometer. And once you have it you are then able to test for malic acid, for glucose and fructose, acetic acid and YAN. Your winery lab can go from just doing the four key measurements to doing about 10 tests all in-house.”

As Harding explained earlier, the winery’s proximity to a contract lab can have an impact on how often analysis is outsourced. And experience helps when dealing with winemaking clients.

“We’re kinda lucky because I’ve been here for five years and Kerry has been here for 10 years, so we know the local winemakers. Some of them are ‘yes or no’ characters, while others will ask for a bit more of an explanation to go with their results.

VITICULTURE

46 Grapegrower & Winemaker

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January 2016 – Issue 624

about what the industry standards are and educating people across the different test results.

he numbers are swayed by large wineries who indicated between 10 and 20 extras “Things do change for winemakers, but not that quickly – it’s more of a generational change, if p with laboratory duties for vintage. anything. You see the younger winemakers coming through and some who are straight out of Do you employ extra staff in your winery laboratory during vintage?

the winery lab

university are sometimes more interested in the numbers than the flavour.”

Does the winery seek advice on analysis results?

Never Ocassionally

Yes

Most of the time

No

All of the time

Advice sought on analysis results

Harding said he had seen young winemakers make adjustments to get their numbers ‘spot on’ that “I m guess textbook compared experience, “I still need to let the winemaker ‘open the door’ for mewould have he believed ade no it’s difference to the knowledge flavour or longevity of the wto ine.

because there are some acid adjustments before I offer any advice – even if I do see the results “I and know guess it’s textbook knowledge compared to eminor xperience, because there are that some really minor adon’t cid adjustments really dany on’t m ake any difference.” difference.” exactly what sort of adjustments they might need to make.

Andthat make Extra staff employed in the winery laboratory during vintage

if they do want to talk about the results it’s not about pointing out what needs to be fixed, it’s more about talking about what the industry standards are and educating people across the different test results.

“Things do change for winemakers, but not that quickly – it’s more of a generational change, if anything. You see the younger winemakers coming through and some who are straight out of university are sometimes more interested in the numbers than the flavour.”

Harding said he had seen young winemakers make adjustments to get their numbers ‘spot on’ that he believed would have made no difference to the flavour or longevity of the wine.

January 2016 – Issue 624

But Harding also admitted that in some areas the extra testing and awareness has helped to reduce some problems, Brett taint being an obvious example.

“Brett has a bad name and nobody wants their winery to known for it, but effective control is just a by-product of certain processes in the winery.”

Harding also said that good lab support, whether from the winery’s own laboratory or outsourced testing, can help winemakers deal with compressed vintages and ferment-space management.

“They can look at co-inoculation for primary and malo-lactic ferment and really get on top of their ferment management.

Winemakers can also look at Nitrogen testing during vintage

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Grapegrower & Winemaker

47

testing, can help winemakers deal with compressed vintages and ferment-­‐space management.

“They can look at co-­‐inoculation for primary and malo-­‐lactic ferment and really get on top of their ferment management. Winemakers can also look at Nitrogen testing during vintage to help prevent stuck ferments, we’ve seen enough literature now out there to know YAN levels of 200 are enough to get you through. And good ferment management leads to good micro protection of your wines, which helps to eliminate having to make big adjustments in the future. We can talk to the winemakers about any adjustments that need to be made to help them out.”

How often does your winery outsource laboratory services?

their numbers mean – but even YAN testing has been around for a few years now.

Pre-bottling “The other development has been in testing for Brett.

Nowadays everyone is across the 4-ethylphenol and 4-ethylglycol For monitoring malo-lactic ferments tests for taints after the bug is present; but now we also have the For analysis of recently-fermented wine ready Veriflow PCR tests for Brett which we are starting to get some for maturation traction on.

For analysis of fermenting juices “The PCR test replaces the 10-day Petri dish test and gives For grape samples you a result much quicker. It is a comparable test cost, but gives you a pre-emptive result which is what I really like about it.

0.00 0.50 1.00 1.50 2.00 “It’s been in the US for donkeys of years, but in the past six

Common analysis outsourced by wineries months we’ve had quite a take up of the PCR here.

Howell said if winemakers seeking advice it is often because they are looking at some extra analysis “People are getting a lot better at managing Brett, in the past that is either new, or newly adopted by the winery.

“These days there are so many graduates around with we’ve really good knowledge on their literature test results 10 years we’ve seen the number of wines affected going down to help prevent stuck ferments, seen enough and what they mean for the wines; then there are the others who might not have had the university and down. now bout there know YAN ofup 200 areas enough to wget training, ut they’ve been to around for long enough levels and picked everything they’ve worked ith the wines.

But when something ew comes along, like YAN for example, people will start “The winemakers are aware of the hygiene required as well you through.

And ngood ferment management leads toasking good whether they should be measuring for it and they will want to find out exactly what their numbers as all the controls you have and it has become a multi-factor micro protection of your wines, which helps to eliminate mean – but even YAN testing has been around for a few years now. management process. having to makehas big adjustments the future. can “The other development been in testing for Brett. in Nowadays everyone is We across the 4-­‐talk to ethylphenol and 4-­‐ethylglycol tests for taints after the bug is present; ut now w lso hmade ave the to “People are being more cautious with their wines into China, the winemakers about any adjustments that bneed toe abe Veriflow PCR tests for Brett which we are starting to get some traction on. The PCR test replaces the thanks manganese and sugar-free extract popping up as a help them out.”

10-­‐day Petri dish test and gives you a result much quicker. It is a comparable test cost, but gAt ives Vintessential you At to Laboratories, Vintessential Laboratories, we have everything we have theeverything average wine the average lab needs w a pre-­‐emptive result which what I really like about it. couple of curly ones to deal with.”

Howell said ifis winemakers seeking advice it is often because “It’s been in the US for donkeys of years, but in the past six months we’ve had quite a take up and of the most of these and most products of these are held products in stock are ready held inforstock immediate ready for dispatch, immedia they are looking at some extra analysis that is either new, or PCR here. People are getting a lot better at managing Brett, in the past 10 years we’ve seen At the Vintessential Laboratories, we have everything the average wine lab needs newly the winery.

LABORATORIES SHOULDN’T BE HARD TO MAINTAIN number of wadopted ines affected by going down and down. The winemakers are aware of the hygiene required almost invariably almost the invariably same day. the In fact, same our day. staff In fact, receives ourimmediate staff a monthly receives bonus a mon if and most of these products held infor stock dispatch, as well as all the cdays ontrols ythere ou have are and it so has many become agraduates multi-­‐factor management rocess. really “These around pwith “We’ve been in are business 20 ready yearsforand our first “People are being more cautious with their wines into China, thanks to manganese and sugar-­‐free atforleastinvariably 90% of at our least 90%was go of our out theretired same out day the they same aresaid day they And are receiv ourif goodpopping knowledge onof their test results spectrophotometer only last year,” Howell. almost the orders same day.

In orders fact, ourgostaff receives areceived. monthly bonus extract up as a couple curly ones to deal with.” and what they mean the wines; then there are the others who might not have had the “Generally they sit you on they the bench and just hum away, accountant tell can tell you never theyyet have missed a bonus. yet the missed a bo at leastaccountant 90% of ourcan orders go out thehave same day they arenever received.

And our university training, but they’ve been around for long enough technology has been around for a long time and the equipment and picked up everything as they’ve worked with the wines. Everyaccountant isone quite –one so people get a fair bit use them. canproducts tell have yet out missed aexport-quality bonus. of robust these Every ofyou these isthey tested products innever ourisofexport-quality tested inofour wine-testing wi “But when something new comes along, like YAN for “They give quite a bit of flexibility to a small wine lab and I’m laboratories tolaboratories ensure it products meets ensure ouris exacting it meets standards our exacting to satisfy standards yourtowine satisfy testin yo example, people will start asking whether they should be giving ato lecture soon that in I’ve called ‘enzymatic testing; Everyactually one of these tested our export-quality wine-testing measuring for it and they will want to find out exactly what the best investment you can make in the winery’.

For the whole and winemaking andneeds. winemaking We also needs. use many We also of them use many ourselves, of them thusourselves, staking Barrel hygiene

laboratories to ensure it meets our exacting standards to satisfy your wine testin ouralso reputation our on reputation them. on them.thus staking and winemaking needs. We use many of them ourselves, our reputation on them.

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48 Grapegrower & Winemaker

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Email: inf o@vintessential.c om.au Phone: 1300 30 2242 (Austr alia-wide) or + 6 1 3 59 8 7 22 4 2 . www.winetitles.com.au January 2016 – Issue 624 03_Vint_A4SheetsLabEquip.indd03_Vint_A4SheetsLabEquip.indd 2 2

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“There are always other things to check before vintage, but I think one of the key things is to make sure you have good written procedures ready to go – having your test methods up-­‐to-­‐date and somewhere easy to check on is a lot better than having to try and find a few post-­‐it notes in the middle of vintage when you are under the pump.”

the winery lab

How often do you service the winery’s lab equipment?

wine industry the spectrophotometer has been a great, versatile innovation.”

However, there are some things each laboratory should check at least once a year.

“One of the things I recommend people check before each Less than once a year vintage is their micro pipette – this is one of the things that Annually needs to be checked and looked after to make sure it delivers More than once a year the right sample size,” said Howell.

“One of the other things to keep an eye on before vintage would be the pH electrode.

“The trouble is it just spits out a number, so it’s a good idea to have a control to check it again. We’ve found we need to change Frequency of servicing the winery’s lab equipment the electrodes regularly in our labs.

“There are always other things to check before vintage, but STATE OF THE INDUSTRY I think one of the key things is to make sure you haveOur good would reflected lots ofindustry different industry supply survey also gave us be some insight into across the inertia of the – as it w aits for increasing written procedures ready to go – having your test methods categories, we do hope the sentiment does improve. positivity to manifest into increasing wine orders. We asked wineries to tell us if they had made any up-to-date and somewhere easy to check on is a lot better than In the meantime, is $interesting to12 look through the list of major lab equipment purchases (of more itthan 500) in the past months.

Almost they had (47 per cwineries ent). having to try and find a few post-it notes in the middle ofhalf said equipment the had on the purchase list for the next But when we 12 asked whether the winery planed to make any major lab equipment purchases (more vintage when you are under the pump.” months:

than $500) in the next 12 months only 28 per cent said yes.

While we imagine this tentative ‘intent to purchase’ number would be reflected across lots of OenoFOSS Analyser STATE OF THE INDUSTRY different industry supply categories, we do hope the sentiment does improve. In the meantime, it is UV Spectrophotometer Our survey also gave us some insight into the inertia interesting of the to look through the list of equipment the wineries had on the purchase list for the next 12 m onths: Auto-titration S02 industry – as it waits for increasing positivity to manifest into

increasing wine orders.

We asked wineries to tell us if they had made any major lab equipment purchases (of more than $500) in the past 12 months.

Almost half said they had (47 per cent).

But when we asked whether the winery planned to make any major lab equipment purchases (more than $500) in the next 12 months only 28 per cent said yes.

While we imagine this tentative ‘intent to purchase’ number

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Alcolyzer Micro Pipettes Glassware SO2 Meter Dishwasher Formol Autotitrator pH Meter Grape Juice Density Meter PCR Hanna Instruments 2222 Wine Specific pH Analyses Centrifuge Digital Burette Thermocycler Spectrophotometer

CONCLUSION “A lot of regions around the country don’t have a contract lab just around the corner; other wineries have all the equipment they’ll ever need – but choose not to use it much; then you go to the large wineries, like Treasury or Casella, and they are doing everything themselves and their labs deliver every test the winemaker could ever want,” said Howell.

“But even the wineries that don’t rely on contract labs much will get to the point where they need to get wine approved for export and will need to use a lab accredited to NATA standards.

“Then the next level of sophistication for a winery is to test for alcohol themselves – and there are a lot of different ways to do that.

“Generally the more expensive equipment, the more accurate results. And because alcohol is regulated that’s the one of the test I advise people to get some external support for, because

setting up your own lab to test alcohol accurately is going to cost you around $20,000.

“I know people still use ebuliometers and even though that is 150-year-old technology people still love them – for selling wine domestically they’re probably fine. I know sometimes people just want to do everything for themselves, but to accurately test for alcohol can be a bit tricky.”

When it comes to the equipment a winery requires to get its own key results, Howell said even a small winery can be well set up.

“The main things Vintessential supplies are the tests for measuring those four key things (sugar, pH, sulfur and TA).

We’ve also got our own brand spectrophotometer and they have really come down in price, to the point where a winery, for example, could look at the $2000 they spent on getting a contract lab to do all their tests in the past year and compare that to the pay-back terms of buying their own spectrophotometer.

“And it makes a lot of sense because once you are set up there is really only your labour costs involved.”

In large wineries where high-level equipment is being used it will usually be installed by the suppliers or distributors who also provide training for the lab staff who will use it.

“I think there are opportunities in the industry for further training, and probably opportunities for more workshops,” Howell said.

“But a lot of people will drive down the road and see a mate to have a look at how they are doing things; people are pretty neighbourly in the wine industry.

“But sometimes in the regions that are still developing it might be harder to find people just down the road who can offer good advice.”

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50 Grapegrower & Winemaker

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January 2016 – Issue 624

the winery lab Supplier Update

Stay supplied during this year’s vintage FINDING GOOD QUALITY, competitively priced laboratory equipment can be a challenge when setting up or stocking your winemaking lab. Sourcing the right chemicals and equipment for your individual needs can be a frustrating experience.

Are you paying too much? Are there better alternatives? Has technology or processes advanced? At Rowe Scientific knowledgeable sales staff can answer these questions and more to help run your lab and testing facilities efficiently.

The 100% Australian owned company has been servicing the scientific community for the past 28 years and have built a strong reputation for going the extra mile with their clients, to ensure science professionals are supplied with the equipment they need to do their work with convenience.

Knowing customers and their needs is what sets Rowe Scientific apart from the competition. To celebrate this year’s Vintage across Australia the company has released a new catalogue of products,

attractively priced to get the best results from your latest harvest.

This year’s Vintage 2015-16 catalogue features everything from chemicals, alcohol distillation apparatus, filtration, pH meters, titration, enzyme kits, turbidimeters and spectrophotometers to every day consumables such as filter papers, pipettes, gloves, plasticware, glassware and more.

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January 2016 – Issue 624

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51

ask the All things analysis EACH YEAR the AWRI helpdesk answers a number of enquiries about wine analysis including how to interpret a result or how to troubleshoot a laboratory issue. The following questions and answers represent some frequent and some more obscure questions received in the recent past.

Q. IS THERE A LIMIT FOR PHOSPHOROUS (PHOS) ACID IN DAP THAT IS USED AS A YEAST NUTRIENT IN WINEMAKING? There is no actual ‘limit’ for phos acid in diammonium phosphate (DAP). A problem can arise, however, if phos acid is transferred to wine as a result of using DAP. Phos acid has regulatory limits in most of Australia’s major export destinations and some have a limit of ‘no detectable residues’ as an MRL. Studies conducted at the AWRI have shown that a residue of phos acid can be detected in wine (> 0.1 mg/kg) when a typical addition of DAP, added at the beginning of fermentation, contains residues of > 0.1 g/kg.

Q. I HAVE ADDED CMC, SO WHAT IS THE BEST METHOD FOR CHECKING COLD STABILITY? The addition of carboxyl methyl cellulose (CMC) to cold stabilise white wines is gaining traction in the Australian wine industry, with many wineries using this processing aid to replace more energy intensive cold stabilisation methods.

One question that has been raised is the best cold stability test to use when checking the effectiveness of a CMC addition.

Testing for cold stability is highly recommended for all wines; however when CMC has been used, it is recommended that a combination of the three-day minus four degree test (brine test) and the saturation temperature test (Tsat) be used.

The brine test gives information on the current stability of the wine and the Tsat gives an indication of potential future stability (i.e. the wine’s potential to become unstable over time).

Q. WHEN IS THE BEST TIME TO ANALYSE FOR YAN? Measuring yeast assimilable nitrogen (YAN) in grapes/juice provides useful information about the amount of nitrogen available for yeast to use during fermentation.

If YAN levels are found to be low, additions of DAP or other sources of nitrogen can be made to help prevent fermentation problems. The timing of YAN analysis is important, and if possible the analysis should be conducted as soon as possible after harvest.

If this is not practicable, samples can be frozen and analysed when convenient.

As soon as there is any sign of fermentation, nitrogen is already being utilised by yeast and/or bacteria, so to obtain the most accurate result, it is recommended that YAN analysis be

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52 Grapegrower & Winemaker

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January 2016 – Issue 624

performed on the last maturity sample prior to harvesting, and before any fermentation commences.

Q. WHEN ANALYSING VOLATILE ACIDITY VIA STEAM DISTILLATION, WHY IS HYDROGEN PEROXIDE ADDED BEFORE PERFORMING THE ANALYSIS? When performing steam distillation there are other compounds besides acetic acid that are steam distillable and can contribute to false higher results.

Hydrogen peroxide is added to bind up free sulfur dioxide and wines are also ‘degassed’ to remove carbon dioxide that might otherwise be converted to carbonic acid and also influence the result.

Q. MY PH RESULTS SEEM TO VARY ONE DAY TO THE NEXT, WHAT SORT OF TOLERANCE IS ACCEPTABLE? A typical tolerance for pH measurement is +/- 0.05 pH units.

The tolerance or repeatability of your own laboratory method is something that you can determine by analysing the same sample over a number of different occasions and different operators (if applicable).

By determining the standard deviation of this data, you can determine the uncertainty of measurement for your pH analysis.

This technique can also be applied to other laboratory analyses where required.

Q. CAN YOU ANALYSE FOR HYDRAULIC OIL IN JUICE OR WINE?

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This is not an easy analysis to undertake and is not usually possible. The waxy coating of grape skins contains compounds with a similar structure to the compounds found in hydraulic oil, making them very difficult to distinguish even when high contamination levels occur.

If you experience a contamination issue, the best approach is to isolate the batch, take photos of the presence of oil and contact your insurance company.

Q. HOW OFTEN SHOULD I REPLACE MY SOLUTIONS WHEN PERFORMING SULFUR DIOXIDE (SO2) ANALYSIS? It is the AWRI’s experience that solutions do degrade for a variety of reasons, some faster than others.

It is recommended that the hydrogen peroxide solution (0.3%) used in SO2 analysis should be made up fresh every day.

The other important reagent for SO2 determination is the 0.01M sodium hydroxide titrant, which is also used for titrating when performing VA by steam distillation.

This solution (whether you make it up or purchase at a known concentration) should be standardised weekly.

Water Baths & Tanks

For more information about wine analysis, please contact the AWRI helpdesk on helpdesk@awri.com.au or 08 8313 6600.

Looking for more articles?

Visit the Grapegrower and Winemaker article archive at: www.winetitles.com.au/gwm January 2016 – Issue 624

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Using yeast to prevent hydrogen sulfide contamination of wine and cider Innovative H2S-preventing ferment technology, derived from a natural wine yeast discovered by researchers at the University of California at Davis (UC Davis), is now available in markets around the world. Canadian writer Steve Campbell reports that yeast, which does not form H2S during fermentation, is the basis for a portfolio of H2S-preventing wine and cider yeast strains developed by Renaissance Yeast of Vancouver and now available commercially.

FORMATION OF HYDROGEN SULFIDE (H2S) by yeast during primary alcoholic fermentation has been well documented in wine, as well as in cider, beer, and other alcoholic beverages. H2S is typically described as having an odour like rotten eggs, garlic, or burnt rubber, which canâ&#x20AC;&#x201D;when left untreated in sufficient concentrationsâ&#x20AC;&#x201D;result in complete spoilage. Moreover, even at low concentrations, H2S masks desirable flavours and aromas thereby negatively impacting the overall sensory characteristics and quality of a wine.

Fortunately, innovative H2S-preventing technology, derived from a natural wine yeast discovered by researchers at the University of California at Davis (UC Davis), is now available in markets around the world. This yeast, which does not form H2S during fermentation, is the basis for a portfolio of H2S-preventing wine and cider yeast strains developed by Renaissance Yeast of Vancouver and available commercially

ES. MV Annuncio grapeworks 185x130 tr.indd 1 January 2016 â&#x20AC;&#x201C; Issue 624

worldwide. In addition, H2S-preventing beer yeast strains are in the final stages of development, and other yeasts for distilled spirits and sake are in the pipeline.

Being a volatile compound, H2S has traditionally been removed from beverages by post-fermentation aeration or the addition of chemicals such as copper sulfate. However, removing H2S after it forms is not ideal since it can potently react to form other defect-causing sulfur compounds such as mercaptans and disulfides. In comparison to H2S, these chemicals impart even stronger sulfurous aromas to the beverage and, more importantly, are not easily removed.

Current practices for the post-fermentation removal of H2S include aeration, inert gas stripping, and precipitation by copper, all of which often cause secondary problems and, more importantly, do not actually prevent H2S in the first place. For products in the US market, copper in excess of 0.5

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09/12/15 17:11 Grapegrower & Winemaker 55

winemaking

AT A GLANCE Cider producers face unique H2S challenges Compared to grapes for wine, cider apples are a much more nutritionally challenging substrate for yeast to ferment. Typically, cider juice contains five to ten times less nitrogen than grape musts or beer worts. Although there is plenty of sugar to ferment, these low nitrogen levels force cider makers to use high levels of nitrogen supplementation in order to avoid stuck or sluggish fermentations.

Adding to the low nitrogen problem is the fact that cider apple varieties—of which there are over 200—are extremely variable in their nitrogen content, with some varieties having up to 100 times the nitrogen content of others. As a result, both cider makers and the yeast they use must constantly deal with changing nutrient conditions between apple varieties—and even between harvests in the same variety—in order to fight H2S. In contrast, Renaissance Yeast’s H2S-preventing yeast do not produce H2S under any nutrient conditions, taking the guesswork out of cider making and providing piece-of-mind for those looking to produce top-quality ciders on a consistent basis.

mg/L must be painstakingly removed. Likewise, aeration and volatile stripping tend to remove desirable volatile compounds that contribute positively to the beverage’s aroma. Another technique to mitigate H2S contamination is to blend the tainted product with untainted product. This, however, does not actually address the root of the H2S problem. In some cases, remediation after H2S contamination can cause more cost and quality problems than it solves. In extreme cases, there is no choice but to discard product that is beyond remediation.

Importantly, all of these remediation processes increase production costs by requiring management and employees to spend time implementing the additional processes required for H2S removal in addition to the actual financial costs of implementing the remediation method.

H2S MASKS FULL FLAVOUR AND AROMA

The production of H2S is a fundamental part of yeast metabolism. As a result, H2S is present—to varying degrees— in every yeast-fermented beverage as a natural and, until now, unavoidable contaminant byproduct of fermentation.

Interestingly, even at very low levels that are undetectable by the human nose, H2S creates issues. The situation in wine

56 Grapegrower & Winemaker

making best illustrates the problem that also faces cider and other alcoholic beverage producers.

In winemaking, it isn’t well known that trace amounts of H2S will cause a wine to underperform—“masking” and obstructing the expression of the wine’s full flavor, aroma, and personality.

In contrast, “open” wines—those produced without any H2S— are more complex, fruit-forward, and balanced. The same phenomenon occurs to an even greater extent in cider, since H2S levels in cider are often much higher than those found in wine.

“Hydrogen sulfide is one reason why your wine quality and aroma may vary from one production run to the next.

Winemakers don’t realize that H2S is in their wines until they compare the same wine made with hydrogen sulfide-preventing yeast against their traditional yeast. You can easily smell the difference and the H2S becomes obvious once you experience the same wine with no H2S in it,” said Dr. John Husnik, the CEO of Renaissance Yeast, the company developing and selling these unique H2S-preventing yeasts. “It’s exactly the same for cider because cider makers often use wine yeasts—plus apple juice is nutritionally much more challenging for yeast than grape must.

By preventing H2S from being produced, our yeasts consistently deliver an advantage in beverage quality control and reduce the risk of potential spoilage costs.”

“Even at extremely low levels, the hydrogen sulfide acts to mask the full aroma and complexity of the wine. Removing the hydrogen sulfide allows the wine to open up and deliver its full complexity and taste. It’s something that has to be tried to be fully experienced,” adds Husnik, who recommends wine makers perform a straight-up challenge of his yeast versus their usual yeast. “The H2S is unmistakable during this comparison test.”

WINE SPOILAGE FROM FERMENTATION ISSUES IS A COSTLY, ONGOING CONCERN The H2S contamination issue is well known in winemaking.

It has been estimated that up to 20 percent of wine fermentations globally are significantly compromised by H2S. Experienced American winemakers have been using Renaissance H 2Spreventing yeasts for a number of vintages now, with great success.

“The harmful effects of hydrogen sulfide are often dismissed as easy to treat or simply part of the normal background of wine,” said Jason Burrus of Chrysalis Vineyards in Middleburg, Virginia, who has been using Renaissance’s H2S-preventing wine yeast for his recent vintages. “However, like TCA, even when present below detection threshold, it’s still damaging to the wine. These wine yeasts simply eliminate the threat from the beginning.”

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January 2016 – Issue 624

Vivace

60

200

Commercial Strain #2

50

Commercial Strain #1

Total SO2 (ppm)

Reducing sugars (g/L)

250

Commercial Strain #3

150 100 50 0

“Fermentation is one of the most dynamic operations in winemaking,” adds Linda Trotta, winemaker at Swiftwater Cellars in Washington State. “While at times challenging, I find managing the myriad factors that impact fermentations in order to achieve wine quality and stylistic goals hugely rewarding.

When the situation calls for a reliable and clean fermenter, I choose a Renaissance H2S-preventing yeast strain. Renaissance has become a key resource in my fermentation tool belt.”

DEVELOPED AT THE UNIVERSITY OF CALIFORNIA The H2S-preventing yeast technology was developed through research conducted at UC Davis by world-renowned yeast

30 20 10 0

0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Days

Fermentation kinetics for Renaissance Yeast’s Vivace H2S-preventing yeast strain—as compared to three other leading commercially available strains—in fermentations of Chardonnay grape must (YAN 364 mg/L, free SO2 5 ppm, BRIX 21.3°).

40

Must

Andante

Commercial Strain

Sulfur dioxide (SO2) production by Renaissance Yeast’s Andante H2Spreventing yeast strain—as compared to another leading commercially available strain—in fermentations of Chardonnay grape must (YAN 293 mg/L, free SO2 6.4 ppm, BRIX 22.4°).

geneticist Dr. Linda Bisson under a grant provided by the American Vineyard Foundation. Bisson’s team discovered a yeast strain in their culture collection with the natural ability to prevent H2S formation during fermentation. This strain was originally isolated from a Lambrusco grape must from the Emilia-Romagna region of Italy. After UC Davis researchers characterized the yeast strain and its H2S-preventing trait, the University of California patented this unique ability and licensed it to Renaissance Yeast.

Across the past few years, Husnik’s team at Renaissance has used classical breeding to develop the UC Davis advance into a portfolio of commercially available H2S-preventing

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Grapegrower & Winemaker

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winemaking Classical breeding diagram Sporulation 2n

Mating n

n 2n

2n

n

2n

2n

n Hybrid yeast Strain X

H2S preventing strain

Backcrossing (repeat)

Renaissance Yeast H2S-preventing strain

Renaissance Yeast uses classical breeding techniques to develop its H2S-preventing yeast strains. The company’s R&D staff cross a unique, patented, H2S-preventing yeast—initially discovered and isolated from Lambrusco grape must in a vineyard in the Emilia-Romagna region of Italy—with any one of a variety of well-established commercial wine yeast strains. Once identified, H2S-preventing hybrid offspring strains are repeatedly crossed with the parental wine yeast strain (“backcrossing”), all the while maintaining the H2S-preventing trait. After a number of backcrosses, this process yields a final non-GMO yeast strain that is functionally similar to the parent, except that it also prevents H2S formation. Using this methodology, the company has developed a range of proprietary H2S-preventing strains that, collectively, are ideal for use in a wide variety of wine styles. Additional strains are in development for beer, sake, cider, distilled spirits and other alcoholic beverages.

wine yeast strains. Fundamental to the success of these strains, Renaissance scientists have developed methods for classically breeding new premium-quality strains that are functionally similar to strains familiar to winemakers, except with the addition of the H2S-preventing trait—thereby making traditional wine yeasts perform even better.

Today, Renaissance offers six H2S-preventing yeast strains for wine and cider—all with the UC Davis H2S-preventing trait included. The Renaissance portfolio currently includes two white, three red, and one organic strain with additional beer, cider, sake, and distilled spirits yeasts in the works, according to Husnik.

“Beverage makers know H2S is a serious and costly problem,” notes Husnik. “We’ve had many inquiries about yeasts for specific beverages. We’re working on them, but developing these through the natural, classical breeding techniques used by all yeast companies does take time. We’re knocking them off one by one. Beer is first up and then we are working on sake and distilled spirits like whiskeys and brandies. We’re also investigating doing contract development of specialty yeasts for customers who want to contract us for that service.”

CLASSICAL BREEDING FOR EACH H2S-PREVENTING YEAST STRAIN Husnik, a PhD microbiologist with expertise in yeast, oversees the breeding of the H2S-preventing yeast strains at Renaissance.

Fundamentally, breeding uses sexual reproduction of organisms

Even at extremely low levels, the hydrogen sulfide acts to mask the full aroma and complexity of the wine. Removing the hydrogen sulfide allows the wine to open up and deliver its full complexity and taste. It’s something that has to be tried to be fully experienced. to generate hybrids that combine the traits of two parents. This non-genetically modified (non-GMO) process has been used for decades by the agricultural and yeast industries, as well as more broadly by humans over the centuries during the domestication of all plant and animal species known today. Renaissance Yeast starts creating its H2S-preventing yeast strains by mating the UC Davis H2S-preventing yeast with a chosen high-quality parent oenological yeast strain. H2S-preventing hybrids are then backcrossed to the parent strain a minimum of six times to ensure their high performance in winemaking. At each crossing, hybrid strains are extensively tested and selected for H2S prevention, fast fermentation kinetics, low sulfur dioxide production, and a variety of other traits important to winemakers. After these traits are confirmed, the strain is ready for industrial-scale production and commercialization.

ORGANIC PRODUCERS BENEFIT Organic wine makers are a subset of customers with unique challenges. Organic producers have a problem in that they are barred from using traditional methods (adding copper) to remediate H2S-contaminated organic wine. H2S is a real quality control challenge for them and Renaissance’s Ossia organic yeast has been well received.

Renaissance’s organic yeast is produced in a certified organic German facility that uses only certified organic nutrients, molasses, and sugar, and no chemical emulsifiers for its production. The organic product is fully certified under EU and USDA regulations and offers high viability with a two-year shelf life.

Looking ahead, Husnik notes the company will continue to develop additional H2S-preventing specialty yeast strains for beer, distilled spirits, whiskey, and even vinegar, in which hydrogen sulfide can also pose problems. With luck, in the future the rotten egg smell of spoiled, wine, cider and other beverages will only be a memory of the distant past.

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January 2016 – Issue 624

Baume to alcohol: It’s only an approximation Eric Wilkes, the group manager of the Commercial Services division at The Australian Wine Research Institute, offers some practical insight into why one degree of Baume doesn’t equal one per cent of alcohol.

THE CONCEPT that every degree Baume measured in grapes will give one per cent of alcohol in wine is one of the most enduring rules of thumb in the Australian wine industry.

However, it is really just an approximation and not something that can be used to accurately predict alcohol content.

This article explores the interrelated factors that influence the conversion of sugar to alcohol and some of the reasons it is difficult to develop an accurate conversion factor.

This means that the simple conversion commonly used in industry (that 1°Baume equates to 18 g/L sugar) can result in significant errors. For example, use of this conversion at 13°Baume results in a 23 g/L underestimation of the amount of sugar present.

This then means that for a particular conversion rate of sugar to alcohol by yeast, the relationship between Baume and alcohol also changes with changing Baume.

THE PROBLEM WITH BAUME AND BRIX

JUICE IS NOT JUST SUGAR

The first issue is the very definition of both Baume and Brix.

Most information on conversion of sugar to alcohol revolves around the grams of glucose and fructose per volume of juice.

Baume and Brix, however, are defined in terms of grams of dissolved solids per weight of juice.

Because the density of a solution changes with the amount of solids present, the conversion between Baume or Brix and g/L sugar is not linear; that is, the conversion factor changes with the Baume of the juice (Figure 1).

Another weakness of using conversion factors based on Baume readings is that they assume a consistent amount of the other components that make up the total dissolved solids (TDS).

While sugars generally do make up more than 95% of TDS, the actual figure can be quite variable.

The contribution from organic acids, the next biggest component, can vary from 5 g/L to 16 g/L (Zoecklein et al. 1990), depending on vintage, variety and fruit/juice processing.

Other components that contribute to TDS can also vary

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winemaking Table 1. The final wine composition and fermentation efficiency for a single Chardonnay juice fermented under equivalent conditions using different commercial yeast strains (Varela et al. 2003)

†

Figure 1. Accurate conversion of °Baume to g/L sugar for a pure sugar solution (blue line) compared to a simple ‘rule of thumb’ conversion factor of 18 g/°Baume (orange line).

drastically among different juices.

The presence of more non-sugar dissolved solids than expected results in a lower than expected amount of sugar available for fermentation, adding another degree of unpredictability to final conversion.

Even assuming that the organic acids are the only other major contributor to TDS, the observed range of values for juice titratable acidities gives a possible variation in final alcohol of up to 0.5%.

GETTING THE MEASUREMENT RIGHT If it is possible to use a reliable and accurate conversion factor that takes into account the true available sugar and the contribution of other juice components to TDS, accurate prediction of alcohol still requires that the initial TDS measurement is accurate.

This is not always simple to achieve as it assumes a representative sample free of compounds that interfere in the analysis.

Analysis of grape samples taken from the vineyard can give results that are significantly different from the final value for the juice in the tank.

Strain

Ethanol [% v/v]

Glycerol [g/L]

Acetic acid [g/L]

Fermentation efficiency † [g sugar per 1% ethanol]

AWRI 796

12.4 ± 0.1

7.7 ± 0.2

0.1 ± 0.0

16.8 ± 0.2

Maurivin B

12.7 ± 0.1

6.4 ± 0.0

0.5 ± 0.0

16.5 ± 0.1

AWRI R2

12.7 ± 0.1

6.4 ± 0.0

0.1 ± 0.0

16.4 ± 0.1

PDM

12.8 ± 0.1

5.9 ± 0.1

0.2 ± 0.0

16.3 ± 0.1

UCD 522

12.8 ± 0.0

6.3 ± 0.1

0.1 ± 0.0

16.2 ± 0.0

N96

12.9 ± 0.1

5.8 ± 0.1

0.1 ± 0.0

16.1 ± 0.1

Initial and residual sugar concentrations were used to calculate fermentation efficiency

Once the juice is in the tank, errors can still arise from the presence of undissolved solids in the sample, incorrect temperature corrections, problems with equipment and the simple limitations of the measurement. Conservatively these factors can lead to typical errors in the range of ± 0.2% for the final alcohol.

While not a large variation in itself, this can compound with other factors to give a significant variation from the expected result. To increase accuracy it is recommended to base alcohol predictions only on sugar or TDS measurements conducted on the settled bulk juice.

Another factor to be considered for red wines is that quite a significant amount of sugar can be released from grape solids during fermentation as enzymes release sugar bound as glycosides and to solids.

These sugars are not measured during the initial TDS measurement but still contribute to the sugar available during fermentation.

AND THEN THERE IS THE YEAST While the mechanism for conversion of sugars to alcohol is essentially the same for different strains of Saccharomyces cerevisiae, there are differences in the conversion efficiency that can lead to small but potentially significant differences in final alcohol.

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January 2016 – Issue 624

Work at the AWRI (Varela et al. 2008) has shown that different commercial yeast strains can vary by 0.5% in the alcohol produced when fermenting the same Chardonnay juice under the same conditions (Table 1). Sugar to alcohol conversion rate may also be affected by fermentation conditions.

While the magnitude of yeast strain effects alone is fairly small, they can again compound with other factors.

The increasing use of non-inoculated ferments can also have an impact on overall sugar conversion rate, as nonSaccharomyces cerevisiae yeast may play a role early in the ferment.

Such non-traditional yeasts can have very different sugar to alcohol conversion rates compared to typical wine yeasts.

Indeed this strategy was used successfully by researchers at the AWRI to produce wines with significantly lower alcohols than using traditional yeast alone (Contreras et al. 2014).

DOES IT ALL MAKE A DIFFERENCE? What happens if an attempt is made to combine all of these factors into a calculation for potential alcohol?

This would involve combining a TDS to g/L sugar conversion, an average value for non-sugar contributions to TDS and an assumption for yeast efficiency in converting sugar to alcohol.

An example of alcohol values predicted by such a calculation is shown in Figure 2, compared against the alcohol values predicted using the simple rule of thumb (1 Baume = 1% v/v alcohol).

At 13°Baume the calculation gives a result almost 0.5% higher for final alcohol than the rule of thumb, and the difference increases for higher Baume values.

It needs to be remembered that this calculation is still only an approximation and that the values for non-fermentable TDS and yeast efficiency will vary from ferment to ferment, leading to different results.

There are also other factors that can affect the final alcohol, such as the degree of evaporation of alcohol, which is strongly influenced by fermenter type.

AN IDEAL ALCOHOL PREDICTION CALCULATOR To make a more accurate prediction of alcohol, many more factors need to be considered than just the initial Baume reading of the juice.

Figure 2. A comparison of the predicted final alcohol in a ferment based on the simple rule of thumb (1 Be=1 % v/v) and a calculation using specific values for TDS to sugar conversion, non-fermentable TDS and yeast efficiency.

Accurate prediction relies on knowing the true TDS to sugar concentration conversion, the levels of organic acids and any other dissolved non-fermentable components, the accuracy of the measurement method used and the actual performance of the yeast under the conditions used.

Even with all of this information, the predicted alcohol will still only be an estimation, just a much better one.

In 2016, the AWRI will conduct a vintage trial to investigate and quantify the factors influencing sugar to alcohol conversion across a wide range of real world ferments.

The goal of this work will be to develop a more accurate and easy to use calculator to predict alcohol content of wine.

References

Zoecklein, B. W., Fugelsang, K. C., Gump, B. H., Nury, F. S.,1990. Production Wine Analysis. New York: Nan Nostrand Reinhold 79 p.

Varela, C., Kutyna, D., Henschke, P. A., Chambers, P. J., Herderich, M. J., Pretorius, I.S. 2008 Taking control of alcohol. Wine Ind. J. 23 (6): 41-43.

Contreras, A., Hidalgo, C., Henschke, P.A., Chambers, P., Curtin, C., Varela, C. 2014. New yeast approach is aiming to produce a lower alcohol wine. Aust. N.Z. Grapegrower Winemaker (603): 82-83.

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winemaking

Dianne Laurance and her team at Laurance Wines celebrating her win.

Women in wine: It’s a sexist award, it needs to be Recently, a woman was “retrenched” from her longstanding role as a winemaker for a highly reputable business shortly after she announced she was pregnant. To her face, they said they would look for fresh talent. Behind closed doors they panicked at the thought of a second maternity leave. Similarly, a talented and well-known winemaker became pregnant and was immediately dropped from her position as contract winemaker for a large wine corporation. They offered her a role in sales. They couldn’t see how she could make wine and have children at the same time. If you add to this the dozens of women in their late 20s who get asked point blank in interviews whether they plan on having children and are consequently rejected if they say ‘yes’ then it’s clear there is a very real issue of sexism in the wine industry and it’s time for that to change.

Emilie Reynolds reports.

JANE THOMPSON, founder of the Fabulous’ Ladies Wine Society, initially thought up the idea of having an event dedicated to women in wine because numbers were dwindling and support was lacking in the Australian wine industry.

The latest figures from Wine Australia show that the number of people employed

62 Grapegrower & Winemaker

in the wine sector is roughly 53,500.

Women represent between eight and 10 per cent, which means there are barely more than 5000 women employed in the Australian wine industry – a number which is generally acknowledged to be in decline.

Thompson launched the Australian Women in Wine awards to acknowledge www.winetitles.com.au

the work of women in the industry and recognise industry leaders who champion equality and fairness in the workplace.

“For decades we’ve been hoping to see a significant rise in gender diversity in the Australian wine industry,” Thompson said. “Unfortunately, wishing alone hasn’t worked. Current estimates put female participation at around eight January 2016 – Issue 624

To have any change in life the pendulum must swing further in the opposite direction before it swings back and settles in the middle where it should be, the only way women can get equality is by pushing that pendulum together to 10 per cent, and some areas, like viticulture, are actually in decline. The Australian wine industry needs positive female role models and leaders. With these awards we hope to highlight a few more of them.”

When the awards were announced in mid-2015, grumbles emerged from some wine writers who disagreed with having gender-based awards.

“My first thought was: What a lot of sexist nonsense,” cried Windsor Dobbin on his blog. He softened his approach after speaking to Thompson and conceded the awards “may not be as silly as they seem”.

Wine writer Ed Merrison questioned if more people shared Dobbin’s initial reaction.

“How many others questioned whether these were a ‘necessary’ addition to the wine calendar, or deemed this women-only competition self-defeating, serving to undermine the very people it purported to champion?”

Thompson said she, together with her team, was fully prepared to deal with a backlash from the wine community.

“We expected it,” Thompson said. “I would even say we were over prepared but it was far and away below what we had anticipated.

“A few punches were thrown, but it didn’t go anywhere and died off quickly with some leading opinion makers even changing their minds after speaking with us.”

Thompson said all the people who had accused the award show of being sexist against men were actually right.

“It is a sexist award show and it has to be because for too long we’ve wished and we’ve hoped that there will be a change in terms of support and encouragement for women but sadly it hasn’t been successful,” Thompson said. “The statistics show it’s on the decline, and in certain areas the drop off rate is huge.

A lot of that is because of the culture of the industry.”

Dianne Laurance, owner and founder of Laurance Wines, won the Women in Wine ‘champion of change’ award this year and said “men have had it their way for far too long in this world”.

“To have any change in life the pendulum must swing further in the opposite direction before it swings back and settles in the middle where it should be,” Laurance said. “The only way women can get equality is by pushing that pendulum together and united.”

Laurance was hopeful the awards would encourage more women to enter an “extremely male dominated” industry.

“Women are different,” she said. “We bring new ideas to the table and make change where change is needed.”

Laurance said she has encountered fierce opposition from men throughout her career, particularly when she went against the grain and introduced a bottle shape typically reserved for Champagne and spirits.

“The men and old stalwarts of the industry gave me all the criticism they could muster up and spew forth,” she said. “I actually had two serious male wine critics refuse to taste my January 2016 – Issue 624

For further information, please contact Kauri NZ Tel: 0800 KAURIWINE NZ Fax: 04 910 7415 Email: winery@kauri.co.nz

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AUS Tel: 1800 127 611 AUS Fax: 1800 127 609 Website: www.kauriwine.com

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winemaking

Winemaker of the year Rose Kentish and Viticulturist of the year Irina Santiago-Brown at a Women in Wine event held in McLaren Vale.

wine because they said they would never drink wine from bottles like that.

“One has since come close to apologising.”

Laurance said the only way to combat sexism in any industry was to stand up and be heard.

“Stand your ground and fight for what you believe in. I do.”

Irina Santiago-Brown, who runs Inkwell Wines in McLaren Vale with her husband Dudley Brown, was named as the Women in Wine ‘viticulturist of the year’. She said that, together with Dudley, she promotes the idea of gender neutrality in their business.

“We joke at Inkwell that we are a gender equity benchmark: 50% men and 50% women, meaning it’s just my husband Dudley and me most of the time,” Santiago-Brown said. “We both believe that women and men are equal and we have never chosen anyone to work here because of their gender. Great attitudes are gender neutral!

“Interestingly, in the past couple of years our cellar hands have been women but they were chosen because they were willing to learn, work and make great wine.”

Santiago-Brown said she has rarely experienced sexism throughout her career in the wine industry, and counts herself as “very fortunate”.

“The only situation I can think of was when I started working in the vineyards at Waite Campus, University of Adelaide, replacing an American male student who was twice as big as

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me. At the time, people would challenge me on how I would be able to move heavy things by myself. I always said ‘if you are not strong, you must be smart!’ and figured out how to do it. I believe in show not tell.”

Santiago-Brown said it felt amazing to be the first Women in Wine ‘viticulturist of the year’ because it validated her journey at Inkwell Wines and her research on sustainability.

“I feel honoured to be the one carrying the sustainability flag for the Australian wine industry with this award,” she said. “The award contributes enormously to the gender equality conversation and challenges all of us to find ways to include more women in the industry. It is a great feeling to be part of this history.”

Thompson said she could name many instances where women have experienced sexism in the wine industry, but most who share their stories want to remain anonymous and not jeopardise their career. The majority of these situations involve a woman who had been replaced after becoming pregnant, which Thompson criticises as narrow-mindedness from the employer.

“This is the conversation the wine industry needs to be having,” she said. “From a business point of view, it’s usually men who are managers and they have to make hard numbercrunch decisions.

“In their mind, here’s a women who needs time off and might return in a part time capacity. Other than thinking creatively, fostering the talent and working out a solution together, think linearly and say goodbye.”

Thompson said this was the result of having the wrong mindset and consequently being blind to every other value the employee had to offer.

“Looking after them and seeing them through will come back to repay the business in spades,” she said. “But most men, and sometimes even women, fail to think in that way.”

Samantha Connew, Stargazer Wines winemaker and director, said the awards put a focus on the most important issues for women in the wine industry.

“We haven’t made it look attractive,” Connew said. “We need a cultural change to make the industry more family friendly. At the moment women aren’t encouraged to have families if they want to remain in the industry.”

Connew said sexism was still rife within the wine industry.

“In the past, I’ve had growers refuse to work with me because I’m a woman,” she said. “Men will bypass me because they think they don’t have to deal with a female.

“I once got told to smile at an award ceremony. No one would ever tell a man to smile, but the idea is that women are just there to look pretty.”

Connew said the most important aspect of the Women in Wine awards was to shine a light on these issues and work together with influential men to promote change.

“Until now it’s just been swept under the carpet,” she said.

“Hopefully now, together with the support of some industry men, we can put it on the agenda and start the conversation.”

Thompson was a fan of solution-based thinking and said the wide-spread coverage of the Women in Wine awards has leveraged a platform for her business to generate important discussions within the industry.

“At the moment, because of the success of the Women in Wine awards, we are in the process of creating a bigger support network for women,” she explained. “We are looking and how it could work in the industry and how it would be funded.”

Thompson said the support she has received from strong women in the industry represented a united determination for change.

“It will be hard to ignore us.”

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January 2016 – Issue 624

Australia’s first NCOS certified carbon neutral winery THE ROSS HILL Wine Group in Orange NSW has received carbon neutral certification under the National Carbon Offset Standard (NCOS). It is the first Australian winery to achieve the Australian Government-recognised certification.

While the NCOS scheme is not the only program, nor is Ross Hill the only Australian winery taking strides to become carbon neutral, this is the only Federal Government endorsed process and ranks the winery’s achievement as a significant one.

Ross Hill Wine Group was established in the wine region of Orange in 1994 when Terri and Peter Robson planted 12 hectares of vines. Their son James and his wife Chrissy joined them in 2006. The Ross Hill winery at Wallace Lane has a further five hectares of vine. In 2008 winemakers Phil and Rochelle Kerney joined the business.

Under NCOS, Ross Hill needed to show clear, third-party documented evidence of greenhouse gas measurement and reductions. Remaining emissions, those that Ross Hill could not eliminate, were offset via globally-recognised carbon abatement projects, or certified carbon credits.

The winery’s NCOS certification is opportune. With the Paris Climate Change Conference in progress and world leaders discussing measures such as carbon neutrality, greenhouse gas reduction is front-of-mind for businesses and consumers alike.

Yet despite the well timed achievement, Ross Hill’s process was a multi-step, multi-year plan. For example, Ross Hill moved to pesticide free production, and began to use natural wild yeast in the manufacturing process. Peter Robson, Ross Hill Wine Group chairman, said the environmental policy sets out no insecticides, and reduced irrigation “through a program of mulching cover crops planted between the rows between autumn and winter”.

In addition to improved water management, in 2013 Ross Hill installed solar photovoltaic panels, which reduced energy requirements by 26 per cent for the winery and vineyards.

NCOS certification is not a one off achievement. Ross Hill must continue third party audits in the years to come to maintain its status.

Support throughout the process has been on offer from Pangolin Associates, which helps large and medium-sized organisations through NCOS. The consultancy works with businesses and governments across Australia helping to increase efficiencies and competitiveness whilst reducing carbon, energy and other environmental impacts.

Pangolin’s services include comprehensive greenhouse gas assessments (carbon footprints), energy efficiency audits, verification and assurance services, and carbon offsetting.

Pangolin’s scientific team has comprehensive experience and the highest level of environmental accreditations. Auditors are registered with the Australian Government’s Clean Energy Regulator.

With Pangolin’s support Ross Hill has also introduced new sustainability opportunities, such as turning grape marc into biofuel.

Iain Smale, Pangolin Associates managing director, said the NCOS certified carbon neutrality ensures Ross Hill has taken extensive, well-planned measures to reduce greenhouse gas emissions caused by their business.

“Consumers and supply chains can trust it to be genuine, no green washing. We hear more and more that this is an important part of deciding whether to purchase, or do business with a company,” said Smale.

January 2016 – Issue 624

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SIMEI 2015 – Wine, olive oil and decanters In November Simon Nordestgaard, a senior engineer at The Australian Wine Research Institute, travelled to Italy to attend SIMEI. In this article he reports on some of the devices that were recognised as innovation challenge winners.

THE LATEST EDITION of the biennial SIMEI oenological and bottling equipment trade show was held in November 2015. This expansive event occupied four halls of the Milan exhibition centre. It was supported by an innovation challenge and workshops relating to viticulture, oenology, olive oil and beer production.

The innovation challenge winners were summarised in the November edition of Australian & N.Z. Grapegrower & Winemaker. This article will focus on a few of the winning/ acknowledged devices - an ullage management tool, a new style of grape press and a decanter centrifuge used as a press substitute. It also covers some of the historical linkages between olive oil and wine production and the divergence in technologies used for expression. Decanter centrifuges rather than presses are the dominant technology used in olive oil production.

PARSEC TOPTUBE – AN ULLAGE PREVENTION DEVICE

Figure 1. Parsec TopTube for ullage prevention

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There have been few developments in pressing technology in recent decades. It was therefore interesting to see Diemme’s new continuous red grape pressing line (Figure 3) featured at SIMEI. This includes a vibrating drainer followed by a high-pressure peristaltic pump that feeds a hydraulic press. The increasingly dry cake advances towards the exit. There is no crumbling and no screw and the operation and washing of the pressing line is highly automated. Diemme claims that the line can produce wine with solids levels, conductivity, and colour intensity in between that of a membrane press and a basket press at a capacity of 15 to 45 tonnes/hour (capacity is on an initial whole bunch grape basis – 70% of this might be racked from the fermenter). The pressing line is being marketed for processing fermented grapes. The yield with fresh grapes would not be sufficient given the lack of crumbling and short residence time.

The first unit was sold to a South African winery. a

Preventing ullaged storage is a major reason for moving wine between tanks and therefore a major cost and cause of inflexibility in wineries. Floating-lid variable capacity tanks are one solution but the lids can be cumbersome, particularly with larger tanks. At SIMEI, Parsec launched the TopTube ullage prevention system (Figure 1) which features a compensation chamber. When the sensor detects that the tank is not full, inert gas is injected into the compensation chamber to push the tank liquid level up.

This is not the first time this concept has been suggested but it may be an under-used strategy. The Ganimede fermenter (Figure 2), invented in the late 1990s, can be used in the same way.

It features a compensation chamber around an inverted cone section mid-way down the tank. The principal purpose of the chamber is to capture and use CO2 to agitate red wine ferments - but it can also be filled with inert gas to prevent ullages during wine storage. The AWRI has also been considering work on the use of compensation chambers to manage ullages for some time – specifically forms that might be cheaply retrofitted to existing large winery tanks.

a

DIEMME QC620 – A NEW CONTINUOUS RED WINE PRESSING LINE

b

Figure 2. Ganimede fermenter used for storage (a) ullaged, and (b) after inert gas injection into the compensation chamber (the tank is now “full”)

b

Figure 3. Diemme QC620 red pressing line (a) actual, and (b) schematic

ALFA LAVAL FOODEC CENTRIFUGE – DECANTER + ADDITIVES AS A PRESS ALTERNATIVE Decanter centrifuges (Figure 4) have been trialled as press alternatives in several studies over the last 20 years. Decanters from GEA Westfalia, Pieralisi, Hiller and Alfa-Lava have all reportedly been used in trials and decanters have been adopted to a limited extent in wine production. When asked about the total number of decanters in use worldwide for this purpose, two major suppliers gave estimates of 50 and 200 respectively.

Estimates are complicated by the fact that decanters can also be used for lees clarification, and most likely the number in use substantially as press substitutes is closer to 50 than 200.

Most of these are apparently used as part of thermovinification/ flash détente lines for red wine production in Spain and South America. South Africa has seen some uptake in decanters for the processing of fresh white grapes – including at Waboomsrivier, Robertson and Namaqua wineries.

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January 2016 – Issue 624

Alfa Laval’s entry in the SIMEI innovation challenge was on the use of decanter centrifuges to juice fresh grapes, but in conjunction with clarification additives such that the resultant juice can go straight to ferment. As summarised in previous articles on the history of presses in the August and September 2015 issues of Australian N.Z. Grapegrower & Winemaker, the size distribution of suspended solids in juice from decanter centrifuges is skewed towards smaller solids than occurs with presses. This means that juice turbidity can sometimes be higher even if the overall level of suspended solids is lower than with a press. Alfa Laval is promoting the use of enzyme treatment in a holding tank after destemming and crushing and dosing in-line with gelatin or other agents to enhance flocculation of these small solids and separation in the decanter. If it is possible to consistently achieve sufficient clarity such that an additional clarification step is not needed prior to fermentation, that would obviously be a major selling point over a press.

When using a press for white wine production, two juice fractions are commonly collected. The first fraction is free-run and soft-pressings juice and the second fraction is hard-pressings juice containing more skin-derived phenolics. Winemakers may blend these fractions with other products or blend them back together later on after differential treatment (e.g. fining). This option is not available with a decanter centrifuge – there is only one fraction. Depending on the wine grade and product range this is not necessarily a bad thing. However, if decanter centrifuges are to ever gain broader acceptance, more data will be needed on how their juice compares with the different volume fractions from membrane presses. (Prior published studies on decanters have tended to only provide comparisons with the totality of juice/wine from a membrane press.) Decanter manufacturers claim that all the juice is the quality of the freerun/soft-pressing juice from a membrane press. This needs to be verified independently.

Figure 5. Lever press with screw and counter-weight

7). If these mats are kept clean, olive oil quality can be good, but in commercial practice the mats were rarely kept clean and quickly became a source of fermentation and oxidation defects.

Processing with this arrangement was also slow and labour intensive. This inefficiency could not be addressed by scaling to large horizontal presses as are now used in wine production because very high pressures and an alternative to the fibre mats would have been required. Decanter centrifuges allowed for the contaminating fibre mats to be eliminated, labour requirements reduced and throughput increased. It is not surprising that olive oil producers shifted to using decanters. Even small olive oil producers now use decanters. While many olive oils are marketed in Australia as ‘cold-pressed’ they are almost all produced using decanter centrifuges.

CONCLUSIONS SIMEI is worth a visit if you have the opportunity. This year’s exhibition had a huge range of winery and packaging equipment on show. (For those with more interest in vineyard equipment,

Figure 4. Decanter centrifuge operation

OLIVE OIL – PRESSES AND DECANTERS Wine and olive oil have some historical similarities – they were both major agricultural products of the Roman world and presses were a feature of both wine and olive oil production (e.g. lever presses like that in Figure 5). While presses are still the dominant expression technology for wine production, decanter centrifuges now dominate olive oil production. The transition from presses to decanters began in the late 1960s and there were further major technical advances in the use of decanters for olive oil production in the late 1980s.

So why did olive oil production shift so largely to the use of decanter centrifuges, while it is still only a fringe expression technology in wine production?

The mesocarp (flesh) cells in olives are much stronger than in grapes and olives require more intense grinding if these cells are to release their contents. Historically millstones and now hammer mills have been employed instead of the relatively gentle roller crushers used for wine production. The resulting olive paste does not have sufficient structure for the slippery and viscous oil and water mixture to be easily pressed from it.

To provide structure when pressing, the paste is first spread on fibre mats (Figure 6), which are then stacked and pressed (Figure January 2016 – Issue 624

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Figure 6. Spreading olive paste on a press mat

Vinitech-Sifel in Bordeaux or SITEVI in Montpellier might be more appropriate.) In a break from tradition, the next edition of SIMEI will be held in Munich in September 2017 in conjunction with the drinktec trade show. SIMEI will then return to Milan in 2019.

ACKNOWLEDGEMENT The author thanks Richard Gawel for an interesting discussion on olive oil production. The author also thanks equipment suppliers for equipment photos/schematics, the Olive Oil museum in Cisano, Italy (www.museum.it) for the photo of the lever press, and Anthony De Piante for the photos of the olive paste spreading on mats and hydraulic pressing.

References and further reading

Alfa Laval (2015) South African winery embraces the versatility of centrifugal decanters. http://www.alfalaval.com/media/stories/beverage-processing/southafrican-winery-embraces-the-versatility-of-centrifugal-decanters.

Boerlage, S. 1992. Centrifuging and pressing. Fruit processing 9(4): 114-120.

Cape Business News 2014. Waboomsrivier Winery’s two huge decanters a must. http://www.cbn.co.za/news/videos/waboomsrivier-winery-s-two-huge-decantersa-must.html.

D’Andrea, E., Rapilly, C., Zanella, G., Franzoso, M., Costalgi, G., Ciman, G-M and Guantieri, V. 2015. La produzione in continuo di mosti limpidi. VQ – vite, vino & qualità (6): 46-50.

Di Giovacchino, L. 2013. Chapter 3 - Technological aspects. Aparicio, R. and Harwood, J. (eds.) Handbook of olive oil: Analysis and properties. New York, USA: Springer: 57-96.

Dörr, W., Hühn, T. 2001. Kontinuierliche traubenentsaftung mittels zentrifugaltechnik.

Der Deutsche Weinbau (12): 2-4.

Dörr, W. and Hühn, T. 2002. Versuche zur maische-entsaftung. Der Deutsche Weinbau (21): 12-14.

Duquene, P., Samson, A., Rapilly, C., Bernet, B. and Salmon, J-M. 2014.

Positionnement du décanteur centrifuge en vinification en blanc et rosé. Revue Francaise d’Oenologie (266): 8-16.

Edel, K., Meckler, O., Odiot, D. and Fournier, J. 1995. Extraction du jus de la vendange thermovinifiée par l’utilisation d’une décanteuse centrifuge Westfalia Separator. Revue des Oenologues (76): 27-29.

Eudier, L., Samson, A., Caille, S., Aguera, E., Bes, M., Dangleville, G., De Vlieger, L. , Salmon, J-M. 2011. La décanter centrifuge Alfa-Laval – Apport d’un nouvel outil pour le prétraitement de la vendange thermotraitée avant fermentation. Revue des Oenologues (138): 18-20.

Figure 7. Pressing a stack of olive paste covered mats in a hydraulic press Fischer, U., Landerer, J., Ambrozic, R. 2012. Dekanter – mythen und fakten. Der Badische Winzer (7): 20-23.

Galassi, S., Potentini, G. and Amati, A. 1995. Centrifugazione e sgrondopressatura.

Vignevini 22(5): 55-59.

Hamatschek, J., Mäuser, B. and Meckler, O. 1995. Decanters for juice extraction from grapes for winemaking. Aust. Grapegrower Winemaker (380): 36-40.

Hiller 2015. News - success story, Robertson Winery, South Africa. http://www. hillerzentri.de/images/hiller-news-2015-en.pdf.

Hühn, T. Galli, J., Erbach, M., Hamatschek, J., Köper, I., Beyer, H.J., Bernath, K., Pecoroni, S., Petry, W., Brähler, F., Lipps, M., Walg, O., Hamm, U., Möhr, S., Schauz, F., Corbella, J.A., Horstkötter, L., Schmitt, I., Dietrich, H., Bamberger, U. 2007.

Reduction of process time by immediate juicing in the vineyard. 8th International Symposium, Innovation in der Kellerwirtschaft. Intervitis/Interfructa 2007.

Hühn, T., Dörr, W., Hamatschek, J., Bernath, K., Pfliehinger, M., Böhm, M. 2001.

The influence of various process parameters and juice extraction technologies on the composition of ingredients which determine the value of red wines in thermovinification. 26th World OIV Congress, Adelaide: 65-75.

Marzano, A. 2013. Capital investment and agriculture: Multi-press facilities from Gaul, the Iberian Peninsula, and the Black Sea region. Bowman, A. and Wilson, A. (eds.) The Roman agricultural economy – organization, investment, and production.

Oxford, UK: Oxford University Press: 107-141.

Nordestgaard, S. 2015. The history of wine presses part 1: Batch presses Aust.

N.Z. Grapegrower Winemaker (619): 64-71.

Nordestgaard, S. 2015. The history of wine presses part 2: Continuous presses ... and what next?. Aust. N.Z. Grapegrower Winemaker (620): 73-79.

Vinaroz, I and Franzoso, M. 2014. Grapes to wine – the right direction using advanced decanter technology. Presented at WineEng 2014, June 18-19, McLaren Vale. http://wea.org.au/component/content/article/19-wineng-conferences/111wineeng-sa-2014-presentations.

Looking for more articles? Visit the Grapegrower and Winemaker article archive at: 68 Grapegrower & Winemaker

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January 2016 – Issue 624

Alternative varieties dominate at Sydney wine competition THE 36TH ANNUAL Sydney International Wine Competition (SIWC) put a spotlight on diversity last month with the 288 medal winners representing a range of varietals, regions and classes.

The event, which is the only major wine show in Australia to judge wine along with food to replicate the best consumer experience, featured more than 1800 wines from nine countries with 100 different grape varieties and blends on show.

Out of the 288 wines that were selected for medals, 31 received a trophy. France confirmed its world-leading position in sparkling wines, with the 2005 Lanson Gold Label Brut Vintage taking out the Best Wine of Competition.

New Zealand dominated the Sauvignon Blanc and Pinot Noir varieties, while Australia led the way with Shiraz and Cabernet.

Emerging grape varieties featured prominently in the trophies list, with the Peter Lehmann H & V Tempranillo 2014 taking out two trophies. The Chairman of Judges’ trophy was awarded to a Waimea Gruner Veltliner, and Portugal’s Casa Santos Lima Companhia das Vinhas SA LAB Red was also recognised with a trophy.

Kym Milne, chairman of judges, praised the quality of this year’s entrants and highlighted the wide range of grape varieties to have featured in the list of award winners.

“The lighter bodied whites class featured wines made from Pinot Gris, Verdelho, Semillon, Semillon/ Sauvignon Blanc blends, Vermentino, Gruner Veltliner, Sauvignon Gris, Albarino and Savagnin,” he said.

“Add to this list an Italian Pecorino from the Marche region that received a gold medal and there is a lot of fascinating quality wines available to the consumer to choose from.

“The Gruner Veltliner which I selected for the Chairman of Judges Trophy this year is a very good example of this alternative variety.”

Milne commented on the growing success of Tempranillo which “rated very highly and showed the exciting potential for the variety in the warmer regions of Australia”.

Discount supermarket chain Aldi made headlines after one of its budget wines scored a medal at the competition.

The bottle of Rose which retails for less than $5, was among six award-winning Aldi wines.

“This wine competition is all about providing the consumer with a range of wine options for a range of different dining situations, and I believe the competition has once again achieved this,” Milne said.

New Zealand wine group Yealands was offering up some stiff competition in the budget category, winning medals for seven of their wines that cost under $15.

“It is pleasing to see not just diversity between the classes but also within the classes providing the consumer with some really interesting options of wines with which to experiment,” Milne said.

Milne, who has been SIWC’s Chairman of Judges for the past 12 years, praised the efforts of SIWC founders Warren and Jacquie Mason, who will hand over the reins of the show in 2016.

“From its small beginning in the early 80s when Warren developed this competition within the NSW branch of the International Wine and Food Society, the competition has grown under his guidance into a tremendously successful consumer focused wine competition,” Milne said.

“The first of its kind to offer wine consumers the results of wines tasted at the table alongside appropriate food, it remains the pre-eminent wine show of its kind.

“The food also deserves a special mention. For well over 20 years Jacquie Mason created and prepared all of the dishes for the competition judging and I can say from my many years involvement the food has always been superb.

“The new directors of the competition, Brett and Michaela, were heavily involved in the organisation and running of this year’s competition and have a great enthusiasm for the competition – I am in no doubt the competition is in good hands.”

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January 2016 – Issue 624

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Innovative maceration for more options in the quest for perfect Pinot Noir Research & Development News from Wine Australia MANY WINEMAK ERS a nd viticulturists recognise Pinot Noir as one of the most intriguing of wine grapes to work with and quite a few of Australia’s wine science community share that view.

Dr Anna Carew, for example, calls it “a refined but challenging variety” and even suggests, after describing some of its chemical idiosyncrasies, that it “might sound like a fool’s errand to get your head around Pinot Noir chemistry”.

Understanding Pinot Noir phenolics is a large focus for the viticulture and oenology group in the Tasmanian Institute of Agriculture (TIA). Dr Carew and colleagues have been funded by Wine Australia to continue their work on microwave and other innovative forms of Pinot Noir maceration, and look more broadly at ways to improve red wine process efficiency and product quality through enhanced phenolic extraction.

Processes to manage phenolic extraction have particular importance when making Pinot Noir table wine.

“This is partly because the variety has a really unusual tannin distribution,” said Dr Carew. “In most red grape varieties there’s a large amount of tannin in skin and a smaller amount in the seeds, but with Pinot it’s the other way around.

“Tannins are really important not just for the mouth feel of the wine, but because the tannin binds with the colour compounds to provide more stable colour. Pinot Noir can be fairly light in colour and can collapse with ageing if it doesn’t have sufficient colour, or sufficient tannin to bind the colour, or if the binding process is not effective.”

With Pinot Noir, the types of colour compounds available are relatively unstable, compared with other red varieties. Also, emerging research suggests that some sources of tannin may be less effective for making stable colour; the skin-tannin versus seed-tannin debate is still a live one for Pinot Noir.

For the team at TIA, the answer is to explore and refine a number of options for maceration that enhance control of phenolic extraction. The aim is to give winemakers a suite of possible approaches to suit the year, the fruit or their stylistic intentions.

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In most red grape varieties there’s a large amount of tannin in skin and a smaller amount in the seeds, but with Pinot it’s the other way around.

In a recent trial, the researchers compared six alternative treatments against a control group based on the standard practice of eight-day fermentation on skins. Two of the alternatives – cold soaking and extended maceration – are quite widely used in the sector. Two treatments are variations of the Controlled Phenolic Release (CPR) approach, which couples microwave maceration with managed hold time.

The final two are what Dr Carew calls ‘this year’s wacky ones’ – in-line carbon dioxide (dropping the temperature to 10°C using dry ice) and ultrasound.

The initial aim for innovative maceration processes is simply to determine if there are distinct differences in the wine styles produced. The work is ongoing, but Dr Carew presented www.winetitles.com.au

preliminary findings and some early observations at this year’s Crush 2015 conference in Adelaide.

Some of the results confirmed what the TIA team already knew – that using CPR treatment produces wines that are intensely coloured with high tannin concentration, for example, and that extended maceration appears to transition anthocyanin towards stable colour more rapidly than a standard eight days of fermentation on skins.

More significant was the emergence of some distinct differences associated with the more radical treatments.

“What was exciting was that the carbon dioxide wines and possibly the ultrasound ones were starting to look different from the controls,” said Dr Carew.

Alongside the excitement is the reality that they must develop options that are as economically feasible as they are scientifically valid. They not only can’t cost too much, they also can’t lock up precious tank or cool store space during vintage, especially as vintage compression bites.

The right answers should have plenty of advocates, however.

“In the days before and after Crush 2015 I was in Victoria for tastings with winemakers who have participated in our work and it’s very clear that they have ideas about the various styles of Pinot Noir they would like to make and they want options to more carefully manage phenolic outcomes if the fruit demands it,” said Dr Carew.

“In good years, a good winemaker stands back and just lets the fruit talk. But there are times when vintage pressures mean the winemakers have to be really on their game. The comment that winemakers were making during our tastings were that they could really have used some of these processes in 2011 when the volume and style of fruit made for a very busy vintage.

“Winemakers just want options; they want a toolbox. It is not enough for our maceration processes to be scientifically proven. The sector needs practical tools that are reliable, economical and, most of all, can deliver the best kind of wine possible from the fruit to hand.”

January 2016 – Issue 624

Product Update

Bio-Ppotection with Viniflora® wine cultures PROTECTING FERMENTING WINE from spoilage microorganisms, from freshly-crushed grapes through to the final depletion of fermentable sugars, is an age-old requirement of good winemaking. The Viniflora® range of wine cultures is an effective and natural tool to help winemakers achieve this, especially in conditions where sulfites have limited effectiveness or there is a requirement to reduce levels of these. Controlling the numbers of spoilage microbes early is important; if these can be kept low during fermentation, they are much less likely to be problematic further along the process.

Viniflora® NoVA™: NoVA™ is a revolutionary new wine culture, designed to complete MLF in juice or must in a twoto-three day timeframe, removing the need to run MLF after alcoholic fermentation. The speed of MLF and the bright fruit profile that NoVA™ imparts are not the only strengths of the culture. NoVA™ also gives a very high degree of bio-protection through the competitive inhibition of acetic-acid bacteria and moulds.

Viniflora® Non-Saccharomyces yeasts: Chr. Hansen is the leader in commercialising non-Saccharomyces yeast species.

The three single strains in this range, FrootZen™, Concerto™ & Prelude™ are all isolated from fermenting wine, and are useful tools to protect must and juice being held cool before primary fermentation. An example of this would be when cold-soaking red varieties. The must is protected by the combination of

January 2016 – Issue 624

Non-Saccharomyces yeast and a low temperature, and once the must is heated the primary fermentation starts gently, due to the relatively slow kinetics of these species.

Viniflora® MLF Bacteria: The Viniflora range of Oenococcus MLF cultures are the most active available, ensuring MLF completes both quickly and cleanly. Part of this effectiveness is down to the inhibition of spoilage organisms such as Brettanomyces, as detailed below.

Concentration of two ethyl phenols after MLF. The wine used was a 2014 Merlot from Bordeaux (pH 3.5, Alc 13.5%), which has undergone MLF with two different Viniflora cultures (Oenos and CH11), against a spontaneous control.

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business & technology

Sirromet chief winemaker, Adam Chapman.

Photo credit: Jack Tran

Sirromet has big thirst for industry education QUEENSLAND wine producer, Sirromet, has become the first Australian winery to offer internationally recognised qualifications at its Mount Cotton premises.

In partnership with the internationally renowned Wine & Spirit Education Trust (WSET), Sirromet will be offering both Level 1 and 2 courses in wine education from March 2016.

With more than 30 years viticulture and winemaking experience, Sirromet chief winemaker Adam Chapman, said the sought-after qualifications were ideal for wine enthusiasts looking to gain a formal qualification with hands on experience.

“As interest in wine has grown, so too has interest in wine education,” Chapman explained. “WSET’s courses provide the ideal introduction for anyone looking to increase their wine knowledge and is a must for anyone wanting to gain work in the wine industry.”

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Chapman said the addition of a wine school was a natural progression for Sirromet.

“Sirromet has always placed great emphasis on its employees’ education and training, so it’s an honour to share our thirst for industry development with the wider community,” he said. “The WSET’s robust accredited qualifications, combined with Sirromet’s state of the art wine facility, will offer students the ultimate hands-on education experience.”

Sirromet’s wine school will offer two WSET levels, with courses held quarterly from March, 2016. The courses are a progression, beginning with WSET Level 1 – Foundation, an introductory course to wine and WSET Level 2 – Intermediate, including both a wine course and a spirits program.

“Level 1 and 2 courses are suitable for sales reps, sales managers, sommeliers, restaurant owners, wine lovers and purists,” Chapman said. “Our courses www.winetitles.com.au

Sirromet has always placed great emphasis on its employees’ education and training, so it’s an honour to share our thirst for industry development with the wider community. will run between eight to 15 people at any given time, so if you have a group of people, custom dates and courses can be created for you.”

The on-site school is expected to attract hundreds of wine enthusiasts to south-east Queensland.

January 2016 – Issue 624

sales & marketing Bottling

Wine label innovation: Serving temperature guide

It’s a problem wine drinkers didn’t know they had. And one winery has come to the rescue of consumers who didn’t know they were drinking their favourite wine styles at the wrong temperature. Nathan Gogoll found out more about the labels.

IN A RECENT IPSOS study conducted

by Taylors Wines, eight out of 10 Australians were found to be drinking their red wine ‘at room temperature’. At first glance this statistic seems to have little news value, but it turns out the local room temperature in Australia across the summer months ranges between 22 and 24˚C. And drinking Shiraz, Pinot Noir or Cabernet Sauvignon in this temperature range is actually having a negative impact on the flavour. According to industry experts, including the Court of Master Sommeliers, serving a red wine at this temperature robs it of its finesse and flavour. Which means the accepted wisdom of drinking red wine at ‘room temperature’ should be thrown out here in Australia. According to Taylors Wines, the ‘room temperature’ advice finds its origin in medieval French drawing rooms which would have been noticeably cooler, between 14 and 16˚C. But the temperature checking didn’t stop with the red wine. In a recent Wine Intelligence survey commissioned by Taylors Wines, more than 75 per cent of Australians said they enjoy a cool glass of white fresh from the fridge, while 21 per cent even serve it directly from the freezer.

While a crisp glass of Riesling poured straight from the fridge seems like the ideal Australian summer selection, chilling a white wine too much can mask its flavours and aromas, making its acid content more pronounced.

This means each day as many as 400,000 bottles of red wine and 435,000 bottles of white wine are inadvertently being consumed at the incorrect temperature (working on figures available from the latest Neilsen ScanTrack Liquor data, ABS Apparent Consumption of Alcohol report and IRI-Aztec Liquor Outlook data).

Mitchell Taylor, the managing director at Taylors Wines, said it’s a dilemma that affects most Australian wine drinkers.

“Temperature is a vital piece in making sure wine is enjoyed at its very January 2016 – Issue 624

best. While our winemakers take great care to ensure our wine is of utmost quality and value, the warm Australian climate is not so great for storing and drinking wine,” said Taylor.

While expensive high-tech wine fridges and thermometers can be used to control and monitor a wine’s temperature consistently, most Australians don’t have access to this equipment, so Taylors have found a solution to wine drinker’s temperature troubles with their latest label innovation.

Now featured on the back of Taylors Estate and Promised Land ranges is the Optimum Drinking Temperature Sensor – a temperature sensor which uses thermochromatic ink technology that changes colour depending on the temperature of the wine, turning green when the white or sparkling wine is just right to pour, and turning fuchsia for the red wines. www.winetitles.com.au

We’ve designed the labels so that when you remove the wine from the fridge, freezer or an ice bucket, you simply swipe your thumb across the sensor to reactivate the ink.

This is the first time the technology has been used in educational application, allowing wine drinkers to know when their wine is at the best temperature to enjoy, depending on the variety.

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sales & marketing

LABEL DEVELOPMENT Pieter Klein, Taylor’s New Product Development manager, said the winery worked with creative agency Mr. Wolf on the idea to highlight the importance of temperature to the enjoyment of wine.

“With this insight, we developed the concept for the functional label with an Australian-based label printing agency, with the main goal to ensure we could indicate the temperature of the wine within 1°C of accuracy,” said Klein.

“This journey started back in May

74 Grapegrower & Winemaker

2014 on our Estate Pinot Gris and Estate Sauvignon Blanc.

“Due to the positive feedback, the company decided to roll out this concept across the entire Estate and Promised Land ranges.

“All of the Promised Land and Estate labels printed since September 2015 now proudly bear the temperature sensor.”

Like any new product development, the process required the odd issue to be ‘ironed out’. Klein said the thermochromic ink “definitely provided us with

www.winetitles.com.au

some interesting challenges”, especially as the scale of the application had not been achieved before.

“The largest complexity was accuracy and consistency across different varietals which meant that inks had to be specially designed and created specifically.”

Despite the reliance on data to identify the opportunity, there was no consumer testing done on the concept.

“We felt this was an issue that many Australians didn’t even know they had and our main focus was to share this

January 2016 – Issue 624

message and educate the benefits of wine storage and thinking about the temperature of our wines,” said Klein.

LABEL PERFORMANCE Collotype Labels was a strategic partner and worked closely with the Taylors team to make sure the labels became a reality and we’re meticulously accurate in indicating the temperature of the wine.

If you exclude the substantial research and development costs, the new temperature-sensitive labels themselves do not cost a significant amount more than the non-thermo-chromic versions.

And once they are printed and the thermo-chromic ink has cured, these labels can be handled exactly the same as regular non-thermo labels on the bottling line.

The longevity of the label technology is yet to be completely proven, but every effort has been made to ensure it lasts as long as the wine within the bottle.

“The thermo-chromic ink is encapsulated in a special resin which protects the temperature reactivity and maintains its longevity,” Klein said. “Our preliminary tests show that the sensor

will last for at least 10 years so you can still rely on the technology even after you take your Taylors wine out from the cellar.

“We have done many different tests to gauge the strength of the sensors to different elements and found that they are very resilient.

“We’ve designed the labels so that when you remove the wine from the fridge, freezer or an ice bucket, you simply swipe your thumb across the sensor to reactivate the ink.”

The wines to receive the new label include the Taylors Estate range of wines are (RRP $20) and Promised Land range (RRP $15). Adam Eggins, Taylors chief winemaker, suggests putting a red wine in the fridge 30 minutes prior to serving, to give the wine time to chill to the optimum drinking temperature, turning the back label’s small seahorse sensor to a bold fuchsia colour.

As for whites, Eggins suggests pulling a white wine from the fridge 30 minutes prior to opening and enjoying as this will give the wine enough time to warm up, opening the wines aromas and unique flavours.

Klein said the reception to the

innovation has been “very positive”.

“Our retail partners have really jumped on board with the concept and a selection of retailers are even storing and selling red wines directly from their fridges. This is creating some great impact in-store as it creates a conversation between shop owners and their customers about enjoying red wines slightly chilled to the optimum drinking temperature.

“We’ve also received positive anecdotal feedback and resulting coverage from the media. We recently held an event with a selection of journalists who were able to test red and white wines at different temperatures and they were amazed at how different the wines tasted.

“I wouldn’t be surprised if other producers followed Taylors lead on this application of thermo-chromic ink. The exciting thing about this technology is that it will assist consumers to better understand how temperature affects the flavours of their wines, and as people gain more knowledge about wine and temperature, the more they can enjoy their favourite wines! We look forward to seeing how this technology changes and develops in the future.”

Bottling Line Solutions Bottle National 03 9555 5500 SA & WA Sales 0401 560 550

January 2016 – Issue 624

Label

Pack

Email info@grapeworks.com.au

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75

calendar

looking back We step back in time to see what was happening through the pages of Grapegrower and Winemaker this month 10, 20 and 30 years ago.

1986: A recent study has destroyed the “beer barons” argument for higher wine taxes according to an Australian wine industry spokesman. Lindeman Limited corporate affairs manager Matthew Percival said the Australian Bureau of Statistics figures showed that beer sales had already increased by 44 million litres in the nine months to September, 1985. “It’s clear the wine industry represents no threat to the ‘beer barons’ on the basis of either size, sales or profitability,” Percival said.

1996: Australia’s expected record winegrape crush of 785,000 tonnes in 1996 will stretch the industry’s processing capacity to the limit and will result in a much high level of stocks than the industry has experienced for many years. This was the conclusion reached after discussions between grapegrowers and winemakers at the National Winegrape Outlook Conference in November.

2006: “It was with interest that I read the article on the benefits (or not) of organic farming

by Frank Smith. It would be interesting if Kirchmann and Ryan could disclose where they received their research funding. Kirchmann expressed an opinion that I feel many would find offensive; that organic principles were merely a cynical price inflating tool by producers and a means by which to attract the gullible,” wrote Julian Midwinter, from Kirrihill Wines, in a ‘letter to the editor’.

Australia & New Zealand January 21 (JD) South Coast Wine Show Ulladulla, NSW. www.southcoastwineshow.blogspot.com 23-24 Crush Wine & Food Festival Adelaide Hills, SA. www.crushfestival.com.au

31 January-1 February NZ Society for Viticulture and Oenology 2016 Technical Workshop Blenheim, NZ. www.nzsvo.org.nz

29-31 Gold Coast Food & Wine Expo Gold Coast, QLD. www.foodandwineexpo.com.au

Febuary 1-3 Sauvignon 2016, The International Sauvignon Blanc Celebration Marlborough, NZ. www.sauvignon2016.com 6-7 Love Langhorne Creek Langhorne Creek, SA. www.langhornecreek.com

12-14 (JD) Easter Show Wine Awards Auckland, NZ. www.wineshow.co.nz 12-14 Festivale 2016 Launceston, TAS. www.festivale.com.au 13 Marlborough Wine & Food Festival Blenheim, NZ. www.wine-marlborough.co.nz

6 Taste the Limestone Coast Festival Naracoorte, SA. www.thetastefestival.com.au

International January 22 (CD) Challenge International du Vin Bordeaux, France. www.challengeduvin.com

26-28 Unified Wine & Grape Symposium California, USA. www.unifiedsymposium.org

25-27 Millésime Bio 2016 France. www.millesime-bio.com

Febuary 10-12 BioFach Japan 2016 Tokyo, Japan. www.biofach-japan.com

13-14 Boston Wine Expo Boston, USA. www.wine-expos.com/boston

10-13 BioFach Germany 2016 Nürnberg, Germany. www.biofach.de 10-12 2016 Craft Beverages Unlimited Conference and Trade Show Virginia, USA. www.wineriesunlimited.com

JD = judging date CD= closing date

For a comprehensive list of events, visit www.winetitles.com.au/calendar

Winetitles Calendar Australia’s most comprehensive wine industry related local and international events and courses – available online!

Search for conferences, trade shows, competitions, courses, festivals & Australian & international wine shows.

www.winetitles.com.au/calendar 76 Grapegrower & Winemaker

www.winetitles.com.au

January 2016 – Issue 624

industry profile

Brad Wehr Amato Vino Margaret River WA Size: 50 tonne crush

in one of the warmest grape-growing regions in Australia, the Riverland.

Tell us about your current role:

What are you most proud of?

I'm the owner, winemaker, barista and even the cleaner.

Consistently winning trophies and gold medals for a sub-$20 wine with a wacky label (Wine By Brad).

Can you tell us more about your career in the industry, so far?

I spent a dozen years working with wineries around Margaret River; and now have a dozen more years of doing my own thing (with Amato Vino, Mantra and Wine By Brad).

Editor’s note: Amato Vino is a smallbatch artisan winery established in 2003

by Wehr (he's the owner/winemaker).

The labels and wine styles have continued to grow, covering traditional Margaret River varietals through to some eclectic and unusual grape varieties and winemaking methods.

The winery is located a few minutes south-west of the Margaret River township.

Wehr collaborates with Ricca Terra Farms in South Australia, to make wine from lesser-known Italian varieties grown January 2016 – Issue 624

What are the current challenges you are facing?

Finding time for a surf occasionally.

But...

Out there in the real world: The duopoly supermarket domination and vertical integration is the biggest threat to all small/medium winemakers.

Nothing comes close. Too much power resting with two companies.

Promisingly, there's a trend toward people wanting to know more about the source of their food/wine and seeking more direct contact with growers/ makers, visiting famers markets and small producers doing interesting and great gear.

Let’s hope this trend continues and pulls a few more people out of the two big supermarkets.

How important is the Grapegrower & Winemaker magazine a source of information?

Where do you go for support on these issues?

I get a lot of mags sent to me but there are only a handful of them that I like to spend a bit of quality time (and a Tim Tam) with.

I thoroughly enjoy G&W and always pick up a few ideas/tips and learn something new.

That’s my question, too. Where do you go to help combat this challenge?

Governments seem uninterested.

It’s a big ship to turn around.

I can only hope that consumers become aware of how much of their money goes to two companies alone.

Do you know a grapegrower or a winemaker who you would love to see featured here? We are seeking nominations of talented individuals, so send us an email with yours...

E: editor@grapeandwine.com.au

www.winetitles.com.au

Grapegrower & Winemaker

77

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