The Ninth Australian Wine Industry Technical Conference was held 16-19 July 1995 at Adelaide, South Australia. The Conference Planning Committee comprised:

Terry Lee, Chairman The Australian Wine Research Institute
Janet Currie The Australian Wine Research Institute
Richard Gibson Southcorp Wines
Jim Hardie Cooperative Research Centre for Viticulture
Peter Hayes Grape and Wine Research and Development Corporation
Russell Johnstone Orlando Wyndham Group
Peter Leske The Australian Wine Research Institute
Alex Sas The Australian Wine Research Institute
Creina Stockley The Australian Wine Research Institute
Rob Walker CSIRO Division of Horticulture
Geoff Weaver Stafford Ridge Wines
Pat Williams The Australian Wine Research Institute
David Wollan Wine Network Australia
Rae Blair, Conference Coordinator The Australian Wine Research Institute

Programme

Session 1 – Customer expectations

Customer expectations for the European Union S.J. Clarke, Tesco Stores Limited
International legislative issues T.H. Lee, P.J. Wall, The Australian Wine Research Institute and S. Smith & Son Pty Ltd
Customer expectations – the US market in the future M.K. Rodeno, St Supery Vineyard and Winery, Rutherford, CA, USA
Transnational marketing and branding C. Anstee, Mitchelton Winery
Export marketing – one company’s experience G.C. Smith, Cranswick Smith & Sons Pty Ltd

Session 2 – Product presentation

Packaging and the environment G. Williams, Packaging Council of Australia Inc.
Developments in the manufacture of wine containers T.K.G. Howse, ACI Glass Packaging Technology
Aspects of carton design for distribution performance G. Peterson, P. Stevanz, AMCOR Fibre Packaging
Coding J. Northey, BRL Hardy

Session 3 – Winemaking – finishing

Low input winemaking – let nature do the work D. Ramey, Chalk Hill Winery, Healdsburg CA, USA
Lacquer-like bottle deposits in red wine E.J. Waters, Z. Peng, K.F. Pocock, P.J. Williams, The Australian Wine Research Institute
Aspects of yeast autolysis in sparkling wine production B.E.N. Todd, Charles Sturt University
Potassium tartrate – how stable is stable? P.A. Leske, N.G.C. Bruer, A.D. Coulter, The Australian Wine Research Institute
Studies on metal-induced wine spoilage processes: relevance to winemaking practice G.R. Scollary, A.J. McKinnon, School of Chemistry, The University of Melbourne,and Cooperative Research Centre for Hydrometallurgy, Curtin University of Technology
Filtration and stability – managing the risk factor G.E. Baldwin, Wine Network Australia

Session 4 – Winemaking – fermentation

Application of recombinant DNA technology to wine yeast strains to achieve specific outcomes D. Ramon, J.A. Perez-Gonzalez, L. Gonzalez-Candelas, R. Gonzalez, P. Sanchez-Torres, M.a. Ganga, S. Valles, F. Pinaga, A. Querol, Instituto de Agroquimica y Tecnologia de Alimentos, Spain
Developments in the sensory, chemical and microbiological basis of mousy taint in wine P.R. Grbin, P.J. Costello, M. Herderich, A.J. Markides, P.A. Henschke, T.H. Lee, The Australian Wine Research Institute, Department of Horticulture, Viticulture and Oenology, The University of Adelaide and Lehrstuhl fur Lebensmittelchemie, The University of Wurzburg, Germany
Cabernet winemaking – a definition of great wine and a discussion of texture P. Draper, Ridge Vineyards, Cupertino, CA, USA
The influences of oak, coopering heat and microbial activity on oak-derived wine aroma P.J. Spillman, K.F. Pocock, R. Gawel, M.A. Sefton, Department of Horticulture, Viticulture and Oenology, The University of Adelaide and The Australian Wine Research Institute

Session 5 – Winemaking grapegrowing interface: flavour

The effect of canopy microclimate on the composition of Sauvignon Blanc grapes J. Marais, J.J. Hunter, P.D. Haasbroek, O.P.H. Augustyn, Nietvoorbij Institute for Viticulture and Oenology, Stellenbosh, South Africa
Cell biology of grape secondary metabolism a viticultural perspective W.J. Hardie, T.P. O’Brien, V.G. Jaudzems Cooperative Research Centre for Viticulture, Atunga Associates and Department of Ecology and Evolutionary Biology, Monash University
Methoxypyrazines of grapes and wines – differences of origin and behaviour M.S. Allen, M.J. Lacey, S.J. Boyd, Charles Sturt University and CSIRO Division of Entomology
The sensory properties of glycosidic flavour precursors from Cabernet Sauvignon and Merlot grapes I.L. Francis, A.C. Noble, P.J. Williams, The Australian Wine Research Institute and Department of Viticulture and Enology, University of California, Davis, CA, USA
Grape and wine quality and varietal flavour P.J. Williams, The Australian Wine Research Institute

Session 6 – Winemaking grapegrowing interface: quality assessment

Vineyard and winery effects on wine phenolics – flavonols in Oregon Pinot Noir S.F. Price, B.T. Watson, M. Valladao, Department of Horticulture, Oregon State University, Oregon, USA
The glycosyl-glucose assay – its application to assessing grape composition P.G. Iland, R. Gawel, M.G. McCarthy, D.G.Botting, J. Giddings, B.G. Coombe, P.J. Williams, Department of Horticulture, Viticulture and Oenology, The University of Adelaide and The Australian Wine Research Institute
Manipulation of the concentration of glycosyl-glucose in Shiraz grapes with irrigation management M.G. McCarthy, P.G. Iland, B.G. Coombe, P.J. Williams, Primary Industries, South Australia, Department of Horticulture, Viticulture and Oenology, The University of Adelaide and The Australian Wine Research Institute
The composition of Shiraz grape berries- implications for wine R.S. Johnstone, P.R. Clingeleffer, T.H. Lee The Australian Wine Research Institute and CSIRO Division of Horticulture
Implications of multi-component analysis for Australian wine exports G.J. Martin, Universite de Nantes, France

Session 7 – Vine management

Physiology of grape leaf ageing as related to improved canopy management and grape quality S. Poni, C. Intrieri, Universita di Bologna, Italy
Vine canopy development and carbohydrate partitioning as influenced by pruning K.J. Sommer, P.R. Clingeleffer, CSIRO Division of Horticulture
Effects of partial root-zone drying on grapevine vigour, yield, composition of fruit and use of water P.R. Dry, B. Loveys, D. Botting, H. During Department of Horticulture, Viticulture and Oenology, The University of Adelaide, CSIRO Division of Horticulture and Institut fur Rebenzuchtung Geiweilerhof, Germany
Optimising nitrogen supply to grafted Shiraz M.T. Treeby, B.P. Holzapfel, R.R. Walker, CSIRO Division of Horticulture
Planning irrigation systems for vineyards K.A. Watson, Irrigation Management Technology Pty Ltd
Grapevine disease management: an overview R.W. Emmett, P.A. Magarey, T.J. Wicks, N.G. Nair, M.F. Wachtle, Agriculture Victoria, Primary Industries South Australia, South Australian Research and Development Institute and NSW Agriculture

Session 8 – Vineyard resource management

Resource allocation in the Murray-Darling Basin and implications for viticultural development D.J. Blackmore, Murray-Darling Basin Commission
Vineyard soil degradation by salt A. Cass, R.R. Walker, R.W. Fitzpatrick, CRC for Soil and Land Management, CSIRO Division of Horticulture, CSIRO Division of Soils
Sources of quality vine material R.P. Hamilton, Primary Industries South Australia
Improved viticulture statistics S. McGrath-Kerr, Winegrapes Marketing Board
Is the sky the limit? F.J. Halliday, Coldstream Winemakers

Colloquium

The effect of regulatory and social pressure on winery waste disposal strategies A.J. Caputi jnr, E&J Gallo Winery
The EPA and the Australian wine industry R.I. Thomas, Environmental Protection Authority (South Australia)
The Government/Industry interface P.J. Wall, S. Smith & Son Pty Ltd
Opportunities for the Australian wine industry in minimising waste and meeting community expectations P.L. Laffer, Orlando Wyndham Group