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September-October 2014 (No. 5)

5

The September-October issue.
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5 TOC

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  • There’s nothing like Australian wine, so tell your story to the world - James Gosper
  • Excitement fermenting over Adelaide seminar and awards for excellence - Paul Petrie
  • Improving market access through APEC - Tony Battaglene
  • Dreaming of treasure - Tony Keys
  • Winemaking trials in smaller wineries can be valuable if done properly - Cathy Howard
  • Technology needn’t be high-tech when it comes to saving money in the winery - Sonya Logan
  • Influence of climate and variety on the effectiveness of pre-fermentative cold maceration - Richard Fennessy
  • Staying a step ahead of ‘Brett’ - Chris Curtin, Anthony Borneman, Ryan Zeppel, Tony Cordenta, Robyn Kievit, Paul Chambers, Markus Herderich and Paul Johnson
  • Mechanical pruning: it seemed a good idea at the time - Richard Smart
  • Vine age versus vine balance – which is more important? - Tony Hoare
  • Canberra sees the silver lining in damaging frosts - Sonya Logan
  • Canopy management strategies to decrease wine pH – a Spanish trial - Fernando Martinez de Toda and Pedro Balda
  • Saperavi – a fascinating standalone wine and a great blender - Lilian Carter
  • Consumer perceptions of wine brand names - Sharon L. Forbes and David Dean
  • When social media goes bad: how to prepare for and manage issues online - Renee Creer
  • Words are powerful: How are they used to describe wine in China? - Armando Corsi, Justin Cohen and Larry Lockshin
  • The wood on making good Fume Blanc
  • Australian Fumé Blancs fail to inspire

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