17th AWITC Posters Download

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7. Vine nutrition: a diagnostic smartphone app for vine nutritional disorders
8. Which grapevine rootstock performs the best for Mornington Peninsula Pinot Noir?
9. Grapes could suffocate in drought
10. A smartphone-based system to assess grapevine water status
11. Growing super Sangiovese in the King Valley
12. Manipulating ripening with the use of antitranspirants
13. Rootstock and bunch position effects on Shiraz berry cell death and shrivel
14. Are phenology models developed with European and US data useful in Australia?
15. Managing irrigation during dry winters to sustain yield and wine styles
16. Vascular anatomy of grape berries
17. When do grapes stop accumulating sugar?
18. Exploring a simple-strip approach to vineyard experiments for understanding spatial variation in treatment response
19. Influence of canopy management on grapevine reproductive performance
20. Can we assess vine starch status non-destructively?
21. Developing a mobile app to estimate grape volume and colour for harvest
22. Accelerating grapevine stomatal assay: from sample collection to stomatal pore measurement
23. VitiCanopy 2.0: the portable new tool to assess canopy size and vineyard variability (WITHDRAWN)
24. PAT: making Precision Viticulture data analysis tools accessible
25. Using multispectral imaging to predict grape maturity
26. Build a vineyard information system for individual vines from GoPro videos
27. Can we assess vine canopy nitrogen status non-destructively?
28. Monitoring vineyard canopy structure by aerial and ground-based RGB and multispectral imagery analysis
29. Undervine cover-cropping: a sustainable vineyard management strategy that reduces herbicide use and can improve yield
30. Population sequencing reveals clonal diversity and ancestral inbreeding in the grapevine cultivar Chardonnay
31. Does the application of horticultural products to grapes form a protective barrier against smoke taint?
32. Assessment of sunburn damage in Chardonnay grapes in relation to timing of leaf removal
33. Physical basis of the effect of wind farms on downstream atmospheric conditions
34. 3D reconstructions of grape bunch architecture based on optimisation theory
35. Breeding and regional evaluation of mildew-resistant grapevines in Australia
36. Native insectary plants support populations of predatory arthropods for Australian vineyards
37. The vineyard soil microbiome can distinguish wine-producing regions
38. Advancement of grape maturity – comparison between contrasting varieties and regions

39. Sweet triterpenoids in oak for cooperage
40. Grape seed powder as a novel and sustainable bentonite alternative
41. Changes in metal ion concentration from bentonite treatment
42. Protein stabilization of white wines using natural zeolites
43. Cold stabilisation with potassium polyaspartate
44. Application of potassium polyaspartate (KPA) to achieve wine tartaric stabilisation
45. The kinetics of oxygen uptake by iron in wine-like solutions
46. Visualisation of effects on lees from novel methods to induce autolysis in sparkling winemaking
47. Impact of nutrient supplementation on Saccharomyces cerevisiae in winemaking
48. Diacetyl management in wines: impact of oenological practices
49. Don’t like banana in your Riesling? Juice dilution might be your solution
50. Yeast strain-dependent effects of glutathione addition on wine chemistry
51. Positive sensory and chemical outcomes from oxygen addition during red wine fermentation
52. Effect of low malic acid concentration on O. oeni behaviour during malolactic fermentation
53. Wild wine: metagenomic analysis of microbial communities during wine fermentation
54. Defining and exploiting the indigenous microflora of grapes
55. Evaluation of S. cerevisiae wine yeast competitive fitness in oenologically relevant environments by barcode sequencing
56. Aureobasidium pullulans: how much is known about its effect on grape juice composition?
57. Rapid assessment of wine yeast viability and vitality during fermentation using flow cytometry
58. Discovering the indigenous microbiota associated with Australian Aboriginal and Torres Strait Islander fermentations
59. Study of the effectiveness of several industry-scale oxygen introduction techniques into red fermenters
60. Fermentation’s clean little secret
61. MLF and SO2 stress – what are the real limits for malolactic bacteria?
62. Exploring Douro biome terroir complexity: constructing quality Port wines using selected endogenous non-Saccharomyces
63. Improving fermentation properties of newly developed interspecific wine yeast hybrids by using a natural life-cycle event
64. The AWRI Wine Microorganism Culture Collection: securing the future of Australian wine microorganisms
65. Population-wide diversity study in Lachancea thermotolerans highlights superior starters for winemaking
66. A rose by any other name: novel wine yeast that impart floral aromas
67. Genetic causes of SO2 metabolism in Saccharomyces cerevisiae
68. Bioprospecting the regional diversity of Australian wine microbiota
69. Phenolic-free glycosides from grape marc can increase wine flavour
70. Yeast-bacteria compatibility in wine: it’s complicated!

71. Is it the age or the autolysis? Pulling apart where sparkling wine character comes from
72. Dynamic viscosity of dry red and white wines and determination of perceived viscosity difference thresholds
73. Beyond phenolic bitterness: tryptophol-bisulfites identified as a potential new class of bitter compounds in wine
74. High-thiol Pinot Gris and Chardonnay wines based upon antioxidant additions at harvest
75. Unravelling the complex pattern of ‘pepperiness’ in cool climate Shiraz
76. Whole bunch fermentation of Shiraz and Pinot Noir: stems influence chemical and sensory descriptors
77. Effect of dissolved carbon dioxide on the taste and texture of still wine
78. Pre-fermentative additions’ effect on yeast volatile aromas and thiols in Australian Sauvignon Blanc and Chardonnay
79. The effect of pre-ferment glutathione addition on Chardonnay and Riesling wine characteristics
80. Shiraz, Sangiovese or Saperavi? Consumer preferences for alternative red wine varieties assessed using projective mapping
81. Stopping the stink: an evaluation of five common ‘reductive’ aroma remediation strategies
82. Developmental changes in grape composition and the implications for wine volatile profiles
83. Detection and consumer rejection thresholds of honey off-flavour in sparkling wine
84. What causes apricot aroma in white wines? Unravelling the contribution of multiple volatile compounds
85. Polysulfanes as latent sources of hydrogen sulfide during wine storage
86. Manipulation of yeast autolysis: effects on volatile profiles of Méthode Champenoise sparkling wines
87. Optimise rosé with pre-fermentation yeast – Lachancea termotolerans and Pichia kluyveri
88. Tropical enhancement through topical application: tailoring wine style by foliar-application of nitrogen and sulfur
89. Fate of tropical odorants in wine: identification and stability of 2-methyl-4-propyl-1,3-oxathiane
90. The gastronomic experience of fine Australian Shiraz wines
91. Understanding the chemical basis of jam character in red wine and grapes
92. Does in-canopy misting mitigate the intensity of smoke taint in grapes and wine?
93. Monitoring the heterogeneity of grape berry maturity throughout ripening
94. Glycoside flavour release in-mouth: the role of oral bacterial populations
95. Exploring the typicity of Australian Cabernet Sauvignon wines
96. Why do some people experience flavour from glycosides while others don’t?
97. Unravelling the relationship between sugar accumulation and the aroma profile of single grape berries
98. Manipulating bunch zone light quality to optimise ageing potential in Riesling
99. Molecular analysis of precipitates formed in Bordeaux wines with solid and liquid state NMR
100. Maceration additions of marc differently modulate Shiraz wine texture depending on grape harvest timing
101. Chemical and sensory effects of co-fermentation, post-alcoholic and post-malolactic fermentation blending of Malbec and Merlot (WITHDRAWN)
102. Industrial applicability of modelling polyphenol extraction during red wine fermentation

114. Analysis of volatile sulfur compounds in spritzed and sparkling wines (WITHDRAWN)
115. Chemical and sensory effects of co-fermentation and post-malolactic fermentation blending of Syrah with white cultivars (WITHDRAWN)
116. Does the type or origin of bottle glass affect boron isotope-ratios used for wine authentication?
117. Objective quality assessment of Cabernet Sauvignon grapes and wine from Chile
118. A new screening method for hydrogen sulfide formation in wine samples
119. Evaluation of the effect of regulated deficit irrigation on Vitis vinifera Cabernet Sauvignon’s physiological traits and final fruit composition
120. Rapid analysis of allergens in wine by reflective phantom interface biosensor
121. The colorimetric measurement of free and bound forms of copper in white wine
122. A new in-line system to monitor total phenolic content in sparkling wine press juice fractions
123. A periodic table of wine composition
124. Impact of storage conditions on SO2 and colour of packaged wines
125. Determination of ethanol content in low and alcohol-free products (WITHDRAWN)
126. Effect of altitude on the aroma composition of Riesling grapes from the Canberra wine region (WITHDRAWN)
127. Trends in Australian wine composition
128. Juice provenance: the case of Tasmanian sparkling wine (WITHDRAWN)
129. Unravelling regional typicality of Australian premium Shiraz through an untargeted metabolomics approach
130. Water into wine! Alcohol management of Cabernet Sauvignon and Shiraz wines via pre-fermentative water implementation
131. Hyperspectral imaging of Botrytis in grapes
132. The progression of sparkling grape pressing and what comes out when
133. Australian wine provenance testing using novel isotope ratios: differentiation of production regions and country
134. The colorimetric measurement of total copper concentration in wine
135. Pinot Noir provenance project overview
136. Evaluating activated carbons for removal of phenols and their glycoconjugates from smoke-affected juice and wine
137. Bentonite fining in white wines compromises the utility of lead isotope ratios in wine authentication
138. Sooty mould and its impact on wine processing, composition and sensory attributes
139. Using cross-linked polymers to reduce metal concentrations in commercial wines
140. Evaluating the forms of copper removed during cross-linked polymer treatment of wines
141. Understanding wine astringency sub-qualities by tribology: what are the roles of saliva?
142. A comprehensive study of the effect of high temperature extremes on berry tannin composition
143. A new Australian wine product containing Ganoderma lucidum extract: chemical composition, sensory profiles and consumer acceptance
144. Authentication of Cabernet Sauvignon wines from different regions of Australia
145. A matter of place: sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines
146. Dynamic characterisation of wine astringency profiles using modified progressive profiling
147. Influence of traditional and novel winemaking practices on foaming properties of sparkling wine
148. SHS-GC-IMS: a powerful tool to evaluate changes of the volatile composition of wine during ageing
149. Changes in red wine composition during bottle ageing: impacts of viticultural conditions and oxygen availability
150. Monitoring the effects of resveratrol-enhanced de-alcoholised red wine consumption by HPLC-QTOF-MS
151. A management tool for optimal digging out in red winemaking: machine learning models to predict tannin and anthocyanin concentrations

161. Cold stabilisation: past and present
162. Protein fining agents: past and present (WITHDRAWN)
163. The CloudSpec: a new spectroscopic tool for analysing unfiltered ferments
164. Tannin extracts and oak alternatives: past and present
165. Flotation: past and present
166. Dissolved gas management: past and present (WITHDRAWN)
167. Winery layout and product movements: past and present (WITHDRAWN)
168. Wine transportation: past and present (WITHDRAWN)
169. In-tank fermentation monitoring: past and present
170. Bottle closures: past and present (WITHDRAWN)
171. Filtration: past and present
172. Sulfur dioxide and other preservatives: past and present (WITHDRAWN)
173. Mixing red ferments using gas: past and present
174. Tank design: past and present
175. Continuous processes and fermentation: past and present
176. Heat stabilisation: past and present
177. Centrifugation: past and present
178. Microbial solution to eliminate 3-isobutyl-2-methoxypyrazine in wine