Fermentation the focus of just-released December Grapegrower & Winemaker

Just in time for the start of the 2020 vintage across Australia and New Zealand, fermentation is the focus of the just-released December issue of the Australian & New Zealand Grapegrower.

The coverage includes a comprehensive article on the main factors involved in stuck fermentations and how to avoid them, written by Joana Coulon, manager of microbiology at BioLaffort, Alana Seabrook, from Laffort Australia, and Susan Erasmus, from Laffort South Africa.

Journalist Hans Mick brings readers up to speed with the latest on the commercialisation of the yeast developed by the Australian Wine Research Institute (AWRI) to lower alcohol levels.

And, concluding the theme of fermentation, this month’s Ask the AWRI column answers some questions on the role of grape solids in white winemaking.

Also in Winemaking, the AWRI reports on a trial that looked at the influence of storage orientation of bottles of wine and temperature fluctuations on the oxygen transmission rate of commercial closures.

In Viticulture, journalist Samuel Squire chats with the company behind an on-board weighing solution for grape bin trailers that enables fruit loads to be automatically recorded as they come off harvesters.

And in Business & Technology, Kym Anderson, from the University of Adelaide and the Australian National University, and Glyn Wittwer, from Victoria University, have done some number crunching to determine the fallout from the recently-imposed US tariffs on imports of some EU wines in those countries and in Australia.

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