Fourth Australian Wine Industry Technical Conference

The Fourth Australian Wine Industry Technical Conference was held 5-7 August 1980 in Adelaide, South Australia. The conference committee comprised:

W.W. Forrest The Australian Wine Research Institute
G.L. Anderson Australian Wine and Brandy Producers Association Inc
K. Christie-Ling Australian Wine Board
R.M. Cirami South Australian Department of Agriculture
A.B. Dolan
A.J. Ewart Roseworthy Agricultural College
C.R. Hale CSIRO Division of Horticultural Research
R.R. Hollick
R.E. Jenkins
T.C. Somers The Australian Wine Research Institute
G.I. Thompson Wine Grapegrowers Council of Australia

Programme

Session 1 – Viticulture I the vine

Site selection – influence of climate A.W. Pirie, Pipers Brook Vineyard
Site selection – factors other than climate A.C. Devitt and J. Elliott West Australian Department of Agriculture
Vine improvement – the present situation in South Australia R.M. Cirami, South Australian Department of Agriculture
Vine improvement – breeding programmes present and future A.J. Antcliff, CSIRO Division of Horticultural Research
Phylloxera in Australia today G. Buchanan, Victorian Department of Agriculture
Clonal propagation of vines through tissue culture K. Skene and M. Barlass, CSIRO Division of Horticultural Research
Benchgrafting research A.P. Chapman, South Australian Department of Agriculture

Session 2 – Viticulture II management and harvest

Mechanical harvesting and pruning methods for the small grapegrower C. Intrieri, University of Bologna, Italy
Pruning – the Griffith experiment C.R. Turkington and B.M. Freeman, New South Wales Department of Agriculture
Mechanical pruning – larger vineyards Coonawarra I. Hollick, Mildara Wines Ltd
Grapevine response to mechanical pruning R.E. Smart, S.R. Kyloh, P.R. Dry, C.J. Brien, Roseworthy Agricultural College
Increasing efficiency of mechanical grape harvesting P.R. Hedberg, New South Wales Department of Agriculture
Developments in pulsator harvesting R.R. Hollick, Mildara Wines Ltd
Vistas in vine management P. May and R. Clingeleffer, CSIRO Division of Horticultural Research

Session 3 – Viticulture III marketing

Quality assessment in the purchase of wine grapes R. Heinze, Kaiser-Stuhl Wines Ltd
A grape marketing experience B. Coomber, New South Wales Department of Agriculture
Grape pricing legislation G.R. Gregory, New South Wales Department of Agriculture

Session 4 – Oenology I the harvest

Must techology – general principles B.C. Rankine, The Australian Wine Research Institute
Must handling – aerobic or anaerobic? B.J. Croser, Petaluma Wines
Observation with hyper-oxygenation of musts C. Intrieri, University of Bolgna, Italy
Technical implication of large volume must refrigeration P.J. Wall, S. Smith & Sons Ltd
The influence of CO₂ blanketing, SO₂ and sodium erythorbate addition to white musts A.J. Ewart, J.H. Sitters, Roseworthy Agricultural College
Oenological implications of alternative must handling procedures W.W. Forrest, The Australian Wine Research Institute
Flavour development in juice P.J. Williams, C.R. Strauss, B. Wilson, The Australian Wine Research Institute
Accumulation of potassium by wine grapes C.R. Hale, CSIRO Division of Horticultural Research
Interpretation of pH in must and wine. R. Boulton, University of California, USA

Session 5 – Oenology II the fermentation

Yeast selection and nutrition P.R. Monk, The Australian Wine Research Institute
Yeast occurring in a natural Shiraz fermentation A. Yap, Roseworthy Agricultural College
Continuous propagation of yeast cultures R. Cootes, R. Johnson, S. Smith & Sons Ltd
Low temperature fermentation R. Shields, Lindemans Wines Ltd
Extended white wine fermentations A.W. Hoey, Tolley, Scott & Tolley Ltd
Foaming during winemaking R. Eschenbruch, Ministry of Agriculture and Fisheries, New Zealand

Session 6 – Oenology III table wines

Oxidative pinking and browning of white wines R.F. Simpson, The Australian Wine Research Institute
Flavonol haze in white wines G. Ziemelis, The Australian Wine Research Institute
Soluble proteins in grapes and wines P.J. Tyson, T.H. Lee, University of New South Wales
Parameters of red wine quality C.F. Timberlake, University of Bristol, UK
Compositional changes during vinification M.E. Evans, The Australian Wine Research Institute
Red wine styles – the Australian potential T.C. Somers, The Australian Wine Research Institute