Eighth Australian Wine Industry Technical Conference

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The Eighth Australian Wine Industry Technical Conference was held 25-29 October 1992 at Melbourne, Victoria. The Conference Planning Committee comprised:

Terry Lee, Chairman The Australian Wine Research Institute
Gary Baldwin Oenotec Consulting Services
Janet Currie The Australian Wine Research Institute
Pam Dunsford Pam Dunsford Wine Consulting Pty Ltd
Tony Devitt WA Department of Agriculture
Brian Freeman Charles Sturt University
Richard Gibson The Penfolds Wine Group
Peter Hayes Grape and Wine Research and Development Corporation
Tony Jordan Domaine Chandon Australia
Russell Johnstone The Australian Wine Research Institute
Nigel Sneyd The Australian Wine Research Institute
Creina Stockley The Australian Wine Research Institute
Rob Walker CSIRO Division of Horticulture
Pat Williams The Australian Wine Research Institute
Judy Philpott, Conference Coordinator The Australian Wine Research Institute

Programme

Session 1 – Sustaining our wine and viticulture industries

Australian wine to the world – an overview D. Combe, The Penfolds Wine Group, UK
Towards efficiency and sustainability in Australian vineyards J.V. Possingham, P.R. Clingeleffer, G.H. Kerridge, CSIRO Institute of Plant Production and Processing, CSIRO Division of Horticulture
Natural resource management – a systems approach D.M. Davidson, Dianne Davidson Consulting Services Pty Ltd
Management of wine composition W.D. Hardy, Domaine de la Baume, Servian, France

Session 2 – Soil and water I

Problems of nitrogen fertilisation of vineyards and nitrogen nutrition of grapevines K. Schaller, O. Lohnertz, G. Berthold, K. Emde, H. Jagoutz, Department of Soil Science and Plant Nutrition, State Research Station
European experiences Geisenheim, Germany
Modelling grapevine water use L.E. Williams, D.W. Williams, C.J. Phene, Department of Viticulture and Enology, University of California, Davis, CA, USDA-Forest Service, Northeastern Forest Experiment Station, Radnor, PA and Water Management Research Laboratory, Fresno, CA, USA
The effect of vine spacing on water use efficiency M.G. McCarthy, South Australian Department of Primary Industries (Agriculture) Nuriootpa

Session 3 – Soil and water II

Drainage, sodicity and related problems of vineyard soils R.W. Fitzpatrick, M.J. Wright, R.M. Stevens,CSIRO Division of Soils and South Australian Department of Primary Industries, Loxton Research Centre.
Managing soil acidification J.B. Robinson, Scholefield Robinson Horticultural Services Pty Ltd
Land disposal of winery and distillery effluents J.A. Chapman, Department of Soil Science, The University of Adelaide

Session 4 – The viticultural contribution to wine style

Yield and quality I. Eynard, G. Gay, University of Turin, and Grapevine Breeding Centre of National Council of Research, Torino, Italy
Rootstock evaluation for low juice pH E.H. Ruhl, CSIRO Division of Horticulture and Fachgebiet Rebenzuchtung, Forschungstalt Geisenheim, Germany
Towards manipulation of grape quality by gene transfer S.P. Robinson, I.B. Dry, A.H. Rathjen, CSIRO Division of Horticulture
Measure of potential wine quality by analysis of grape glycosides N.A. Abbott, P.J. Williams, B.G. Coombe, Department of Horticulture, Viticulture and Oenology, The University of Adelaide and The Australian Wine Research Institute

Session 5 – The contribution of biotechnology to the wine and grape industries

Biotechnology and viticulture H.W. Woolhouse, Faculty of Agricultural and Natural Resource Sciences, The University of Adelaide
DNA fingerprinting and the identification of grapevines N.S. Scott, M.R. Thomas, S. Matsumoto, P.A. Cain, N. Habili, CSIRO Division of Horticulture and Nippon Menard Cosmetic Company, Nagoya, Japan
Overview of microbial biotechnology F.K. Zimmermann, Institut fur Mikrobiologie, Technische Hochschule Darmstaat, Germany
Virus and viroid diseases of the grapevine M.A. Rezaian, N. Habili, A.M. Koltunow, L.R. Krake, CSIRO Division of Horticulture

Session 6 – Reducing inputs I

The Mondavi approach to minimising inputs P.K. Freese, Robert Mondavi Winery, Oakville, CA, USA
Strategic management of pests and diseases C.D. Green, Biological and Chemical Research Institute, NSW Agriculture
The use of knowledge-based systems in viticulture G.J. Ash, Charles Sturt University
An evaluation of mulches as substitutes for herbicides during vineyard establishment M.D. Walpole, J.R. Whiting, G.R. Code, Brown Brothers Milawa Vineyards Pty Ltd, Victorian Department of Agriculture, Bendigo and Victorian Department of Agriculture, Rutherglen
Uptake and translocation of herbicides in grapevines P.L. Eberbach, Charles Sturt University

Session 7 – Reducing inputs II

Integrated environment protection and ecological pest management – current developments in German vineyards G. Schruft, E. Lemperle, Staatliches Weinbauinstitut Freiburg, Germany
Disease resistant varieties G. Alleweldt, Institute of the Federal Centre for Breeding Research on Cultivated Plants, Germany

Session 8 – Viticulture forum

Low input viticulture

Session 9 – Management of wine composition – microbiology

Fermentation biochemistry – the rate-limiting step A.L. Kruckeberg, A.A. Heisey, L.F. Bisson Department of Viticulture and Enology, University of California, Davis, CA, USA
Nitrogen: a critical regulator of fermentation V. Jiranek, J.M. Eglinton, H. Gockowiak, P.R. Langridge, P.A. Henschke, The Australian Wine Research Institute and the Department of Plant Science, The University of Adelaide
Current selection criteria of lactic acid bacteria for malolactic fermentation P.J. Costello, C.S. Stockley, T.H. Lee, P.A. Henschke, The Australian Wine Research Institute
Sensory aspects of malolactic fermentation T. Henick-Kling, T. Acree, B.K. Gavitt, S.A. Krieger, M.H. Laurent, Department of Food Science and Technology, Cornell University, Geneve, NY USA, Condimenta and GmbH & Co OHG, Germany and ENSBANA, Dijon, France

Session 10 – Management of wine composition – processing

Phenolic oxidation J.J.L. Cilliers, V.L. Singleton, CSIRO Food Science and Technology and Department of Viticulture and Enology, University of California, Davis, CA, USA
Thermal processing of Chardonnay and Semillon juice and wine – sensory and chemical changes I.L. Francis, M. Leino, M.A. Sefton, P.J.Williams, The Australian Wine Research Institute and Department of Biochemistry, University of Turku, Turku, Finland
How much sulfur? T.N. Sneyd, P.A. Leske, P.A. Dunsford, The Australian Wine Research Institute and Pam Dunsford Wine Consulting Pty Ltd
Viticultural parameters for sustaining wine style P.G. Iland, R. Gawel, B.G. Coombe, P.M. Henschke, Department of Horticulture, Viticulture and Oenology, The University of Adelaide, and C.A. Henschke Wines

Session 11 – Management of wine composition – finishing

The role of a wine polysaccharide in protein instability E.J. Waters, P.J. Williams, W. Wallace, M.E. Tate, P. Pellerin, J.-M. Brillouet, The Australian Wine Research Institute, Department of Plant Science, The University of Adelaide, and Institut des Produits de la Vigne, INRA, Montpellier, France
Factors affecting calcium tartrate precipitation A.J. McKinnon, G.R. Scollary, D.H. Solomon, P.J. Williams, School of Chemistry, University of Melbourne and The Australian Wine Research Institute
Australian wines on the international market – a European consumer’s perspective F. Nicolaysen, A/S Vinmonopolet, Oslo, Norway

Session 12 – Oenology forum

Making wine beyond 2000 – Chemical additives and accidents in wine

Workshops

Manipulating wine flavour in the vineyard M.S. Allen
Vineyard mechanisation G.I. Bath
Oak management R. Wahlquist
Grapevine phylloxera G. Buchanan
Computers in the winery D. Wollan
Premium port production A. Birks
Sensory evaluation A. Ewart, R. Gawel