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January - February 2018 (Volume 33, Number 1)

Australian organic whites impress

Dolcetto: stepping out from the shadows of Nebbiolo and Barbera and Parish Hill

Drop in global supply presents opportunities for Australian wine

Fining during fermentation: focus on white and rosé

GiESCO international meeting: sustainable viticulture in climate change scenario

Influence of wine polysaccharides on white and red wine mouthfeel

Integrated, organic and biodynamic viticulture: a comparative 10-year study

Introducing the ASVO’s new president and board members

It’s important to understand the rules for Gis

Keep marketing standards high

Longevity and sustained performance of rootstocks for Australian vineyards

Management and cyber liability insurance – can you afford to run your vineyard business without it?

Philanthropy in the wine industry: an exploratory study

Seppeltsfield lays the foundation for a secure water supply

Soft power: contemporary approaches to energy efficiency and management

The fundamentals of making organic white wine

Vale Tony Keys

Wasting away: what does the latest research in disposing of an old problem reveal?

Water into wine: pre-fermentation strategies for producing lower alcohol wine

Winery wastewater – finding the right balance

AB Mauri



WID 2017