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Wine & Viticulture Journal

Autumn 2020 - Volume 35 Number 2

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In this issue...

A highlight of the Autumn WVJ is Mark O’Callaghan’s review of the latest research on the effects of smoke taint on wine, the impacts on vineyards and grapegrowers, and the tools available to winemakers to minimise taint and their effectiveness. He also chats with a couple of winemakers for their thoughts and experiences with smoke taint.

Also in Winemaking, regular writer Erika Szymanski draws on the latest research to reveal what we know about the complex effects of reductive and oxidative winemaking practices on the final composition of wine.

Researchers from California Polytechnic State University describe a recent trial in which the chemical and sensory effects of cofermentation of Syrah with white Rhône cultivars including Viognier were compared with finished wines of the same cultivars blended post-malolactic fermentation. While the AWRI reports on its recent efforts to quantify the effects of the use of whole bunches in ferments on wine colour, aroma and mouthfeel in Shiraz and Pinot Noir.

In Viticulture, researchers from the National Wine and Grape Industry Centre reveal how their study aimed at optimising the tissue sampling protocol and identifying the differences in nutrient levels between varieties has highlighted the importance of using whole petioles to estimate the nutrient requirements of vines. The midway-point results of a five-year project into improving our knowledge and management of grapevine trunk disease is also reported, while brothers Richard and Malcolm Leask from Hither & Yon in McLaren Vale describe their journey with Carignan in this issue’s Alternative Varieties column.

Damien Wilson, chair of the Wine Business Institute at Sonoma State University, provides some sage advice for wine producers on the packaging they choose for their wines in the Business & Marketing section, and economist Kym Anderson, from the University of Adelaide, examines Australia’s current wine consumer taxation relative to beverage taxes in other countries.

Contents

Industry Association Columns
  • AGW (Tony Battaglene): Counting the costs of Australia’s 2019-20 bushfires
  • WINE AUSTRLIA (Liz Waters): It’s important to consider irrigation and nutrition of vines post-harvest
  • ASVO (Brooke Howell): Nominations open for ASVO Fellows

Contents

Winemaking
  • ERIKA SZYMANSKI: More tangles – and maybe some actionable results – in the oxidation-clarification nexus
  • MARK O’CALLAGHAN: Smoke signals: what does the latest reseearch, testing and winemaker insights tell us about smoke taint?
  • Chemical and sensory effects of cofermentation and post-malolactic fermentation blending of Syrah with white Rhone cultivars
  • AWRI REPORT: Going green with whole bunches

Contents

Viticulture
  • Leaf nutrient analysis – do we need to refine the current sampling protocol?
  • Progressing grapevine trunk disease management for vineyard longevity
  • A compact mechanisation system to recover vineyard prunings for energy purposes
  • ALTERNATIVE VARIETIES: Carignan

Contents

Business & Marketing
  • The future of wine packaging
  • Recent changes in the US market buffeting wine consumption
  • Wine consumer tax in Australia: a comparative perspective

Contents

Tasting
  • Varietal report
  • Sangiovese

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The Wine & Viticulture Journal is the 2018 media partner of the ASVO