The Wine & Viticulture Journal contains articles almost entirely written by members of the wine industry for members of the wine industry. It covers the wine industry from vine to market. In addition to regular contributions from the nation’s peak wine industry bodies Wine Australia, Australian Grape & Wine Incorporated, the Australian Wine Research Institute and the Australian Society of Viticulture & Oenology, the Wine & Viticulture Journal also contains articles by the world’s leading wine industry researchers and industry practitioners. This is supplemented by thought-provoking opinion pieces.
The Wine & Viticulture Journal is essential reading for wine industry professionals, including vineyard and winery proprietors and managers, viticulturists, consultants, winemakers, winery engineers, marketers and educators.
Subscribers have free access to online content. Click here to read online.
If you are not a subscriber, you may purchase articles individually at $8.80 each (free for subscribers).
Patritti had been working with a few alternative varieties, including Saperavi, Barbera, Arneis and Savagnin, when the availability of some so-called Tinta Amarela fruit was brought to its attention in 2012.
Regular Wine & Viticulture Journal scribe Erika Szymanski turns her attention to the practice of cold soaking in this issue, reviewing the latest research from
Australian Wine Research Institute researchers have tested the use of mid-infra-red spectroscopy as a rapid screening tool for likely smoke exposure to grapes and wine.
Justin Cohen explains the distinctive assets of a wine brand as they apply to labeling and packaging and how they can be used to increase
Australian and New Zealand Barbera producers have until this Friday (2 April) to enter the forthcoming tasting of the varietal by the Wine & Viticulture
The latest issue of the Wine & Viticulture Journal is out online to subscribers. This issue focuses on closure, soil health, and labeling and packaging
