Seventh Australian Wine Industry Technical Conference

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The Seventh Australian Wine Industry Technical Conference was held 13-17 August 1989 at Adelaide, South Australia. The Conference Planning Committee comprised:

Terry Lee, Chairman The Australian Wine Research Institute
Gary Baldwin Oenotec Consulting Services
Martin Barlass CSIRO Division of Horticulture
Keith Christie-Ling Australian Society of Viticulture and Oenology
Brian Croser Petaluma Pty Ltd
Tony Crawford Australian Wine and Brandy Producers’ Association Inc
Janet Currie The Australian Wine Research Institute
Dianne Davidson Dianne Davidson Consulting Services Pty Ltd
Pam Dunsford Pam Dunsford Wine Consulting Pty Ltd
Brian Freeman Riverina-Murray Institute of Higher Education
Tony Jordan Domaine Chandon Australia
Andrew Markides Roseworthy Agricultural College
Paul Monk Intek Pty Ltd
Alan Russell Australian Wine and Brandy Corporation
Nigel Sneyd The Australian Wine Research Institute
Geoff Weaver Thomas Hardy and Sons Pty Ltd
Pat Williams The Australian Wine Research Institute
Danica Jovanovic, Secretary The Australian Wine Research Institute

Programme

Session 1 – Winemaking expectations

Social pressure and technical response in the California wine industry M.G. Mullins, Department of Viticulture and Enology, University of California, Davis, USA
Complementarity of grape varieties and their sensory influences in the style of red and white great Bordeaux wines D. Dubourdieu, Institut d’Oenologie, Universite de Bordeaux II, Talence, France
How to learn humility and make Pinot Noir – perspective on the Pinot Noir puzzle D.W. Graves, Saintsbury, Napa, USA
Winemaking expectations for premium Coonawarra dry red styles P. John, Lindemans Wines Pty Ltd

Session 2 – Influences on grape composition, varietal character and fermentation performance of: I. soil management and vine nutrition

The effect of soil management and fertilization on grape composition and wine quality with special reference to South African conditions L. van Huyssteen, Department of Agriculture Viticultural and Oenological Research Institute Stellenbosch, South Africa
Effect of soil profile and management on grapevine development and grape quality B.M. Freeman, Charles Sturt University
The influence of nitrogen and potassium nutrition on winegrape juice composition B.H. Goldspink, J.E.L. Cripps, R.F. Frayne, Department of Agriculture, Western Australia

Session 3 – Influences on grape composition, varietal character and fermentation performance of: II Water, cropload and canopy management

A new integrated approach between training systems and mechanical equipment for full mechanisation of quality vineyards C. Intrieri, S. Poni, University of Bologna, Italy
A strategy for vine growth regulation by soil water management W.J. Hardie, S.R. Martin
Shoot devigoration by natural means R.E. Smart, J.K. Dick, I.M. Gravett, Ruakura Agricultural Centre, Hamilton, New Zealand
Planting density, irrigation and rootstock effects on the plant and soil M.G. McCarthy, SA Department of Agriculture

Session 4 – Rootstocks, clones, varieties and sensory evaluation

Exploiting grapevine variability J.V. Possingham, G.H. Kerridge, P.R. Clingeleffer, CSIRO Division of Horticulture
Rootstock effects on grape juice potassium concentration and pH E.H. Ruhl, R.R. Walker, CSIRO Division of Horticulture
The nature of clonal variation in winegrapes – a review M.G. Mullins, C.P. Meredith, Department of Viticulture and Enology, University of California, Davis, USA
Sensory evaluation of clonal selections of Chardonnay and the effect of rootstocks A.J.W. Ewart, J.H. Sitters, Roseworthy Agricultural College

Session 5 – Sparkling wine production

Review of the latest findings on Champagne B. Duteurtre, M. Charpentier, P. Ors, B. Robillard, Laboratoire de Recherche, Moet & Chandon, Eperney, France
Pressing for quality P.A. Dunsford, T.N. Sneyd, Pam Dunsford Wine Consulting Pty Ltd, and The Australian Wine Research Institute
Australian experiences in the quality assessment of varietal and regional factors important to sparkling wine production A.J. Markides, P.R. Dry, A.J.W. Ewart, Roseworthy Agricultural College

Session 6 – Integration of grape, fermentation, wood and maturation flavour

An overview of the integration of grape fermentation and ageing flavours in wines V.L. Singleton, Department of Viticulture and Enology, University of California, Davis, USA
Volatile flavour components of oakwood M.A. Sefton, I.L. Francis, P.J. Williams, The Australian Wine Research Institute
Contribution of methoxypyrazines to the flavour of Cabernet Sauvignon and Sauvignon Blanc grapes and wines M.S. Allen, M.J. Lacey, W.V. Brown, R.L.N. Harris, Charles Sturt University, CSIRO Division of Entomology and CSIRO Division of Plant Industry
The secondary metabolites of Shiraz grapes as an index of table wine quality N.A. Abbott, B.G. Coombe, M.A. Sefton, P.J. Williams, The University of Adelaide and The Australian Wine Research Institute

Session 7 – Vineyard management I

Managing vineyards for profit D.C. Lester, G. Gramp & Sons Pty Ltd
Development and control of early bunch-stem necrosis D.I. Jackson, Lincoln College, New Zealand
Quarantine, virus elimination and the ‘total clean concept’ M. Barlass, CSIRO Division of Horticulture
Control of crown gall by nursery management A. Kerr, K. Ophel, T.J. Burr, Department of Plant Pathology, The University of Adelaide, Department of Plant Pathology, Cornell University, Ithaca, NY, USA
Systems for managing diseases and pests of grapevines P.A. Magarey, South Australian Department of Agriculture

Session 8 – Vineyard management II

Chemical growth regulation as a tool for controlling vineyard development and production S. Lavee, Department of Olei and Viticulture, Volcani Centre, Bet Dagan and Faculty of Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel
Research on berry composition and ripening B.G. Coombe, Department of Plant Physiology, The University of Adelaide

Session 9 – Fermentation technology and wine quality

Which yeast species really conducts the fermentation? G.H. Fleet, Department of Food Science and Technology, The University of New South Wales
Evaluating wine yeasts for improved wine quality P.A. Henschke, The Australian Wine Research Institute
Nitrogen requirement of yeast during wine fermentation V. Jiranek, P. Langridge, P.A. Henschke, The Australian Wine Research Institute and the Department of Agricultural Biochemistry, The University of Adelaide
Selection, production and use of dried wine yeast P.R. Monk, Fermchem
Genetic engineering of wine yeasts J.E. Petering, P.A. Henschke, P. Langridge, Department of Agricultural Biochemistry, The University of Adelaide

Session 10 – Stabilisation of wine

Influence of some colloids (polysaccharides and proteins) on the clarification and stabilisation of wines D. Dubourdieu, R.M. Canal-Llauberes, Institute d’Oenologie, Universite de Bordeaux II and Novo Ferment
Peptidases in winemaking E.J. Waters, W. Wallace, P.J. Williams, The Australian Wine Research Institute and Department of Agricultural Biochemistry, The University of Adelaide
Metal speciation in wine: measurement G.R. Scollary, The Centre for Chemistry and Physics, Institute of Education, The University of Melbourne
Sulfur compounds in wine D. Rauhut, W.R. Sponholz, Fachgebiet Mikrobiologie und Biochemie, Forschungsanstalt, Geisenhim, Germany

Session 11 – Wine and health

Australia and international food law – its relevance and future T.H. Lee, The Australian Wine Research Institute
Adverse effects of sulfur dioxide, sulfites and wine R.A. Simon, Division of Allergy and Immunology, Scripps Clinic and Research Foundation, La Jolla, CA, USA
Wine and legal developments, a California perspective V.L. Singleton, Department of Viticulture and Enology, University of California, Davis, USA
The Government’s responsibility with respect to wine and health D. Hopgood, Deputy Premier and Minister of Health, South Australia
Wine and health in the United States, Australia and the world D.N. Whitten, Permanente Medical Group Inc Santa Rosa, CA, USA