Some timely advice for vineyard managers on how to better manage the growing pressures from hotter and drier seasons and decreased water supplies is a feature of the just-released Winter 2019 issue of the Wine & Viticulture Journal.

Written by Mark Morris, founder and managing director of Enviroeye, this practical article explores what managers should be monitoring both above and below the ground.

Also in the Winter issue of the Wine & Viticulture Journal, regular writer Erika Szymanski takes an interesting look at the science behind blending. She asks, is blending often described as an art simply because scientific research has not yet explained how to blend precisely to achieve the best results?

The issue also looks at some research out of Italy on the use of the antimicrobial agent ozone on winegrapes post-harvest instead of sulfties to remove smoke taint from grapes before vinification and avoid the use of sulfites in vinification. The study looked at the effect ozone treatment had on anthocyanin stabilisation in red wines and colour oxidation in white wines.

The AWRI presents some interesting findings from a recent study which suggests that even the smallest differences in the temperature where wines are cellared can have a significant effect over time on free and total SO2 levels, colour and phenolics.

Journalist Hans Mick takes a look at the increasing array of non-wood trellis posts availabe on the market in the face of the industry’s ongoing problem of disposing of CCA-treated posts, while the CSIRO updates us on their efforts to breed the next generation of rootstocks resistant to phlloxera and root knot nematode.

Australian viticultural consultant Richard Smart has some suggestions on what the wine industry can do to help mitigate its impact on the environment.

The Winter issue of the Wine & Viticulture Journal also presents the findings of it’s latest tasting, rosé.

Subscribers to the Wine & Viticulture Journal can view the issue online now here.

To subscribe to the Wine & Viticulture Journal from just $42.00 a year click here.