Sixth Australian Wine Industry Technical Conference

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The Sixth Australian Wine Industry Technical Conference was held 14-17 July 1986 at Adelaide, South Australia. The Conference Planning Committee comprised:

Terry Lee – Chairman The Australian Wine Research Institute
Gary Baldwin The Australian Wine Research Institute
Keith Christie-Ling Australian Society of Viticulture and Oenology
Robb Cootes S. Smith & Son Pty Ltd
Brian Croser Petaluma Wines Pty Ltd
Peter Dry Roseworthy Agricultural College
Dianne Davidson Australian Agricultural Consulting and Management Company Pty Ltd
Kevin Gabel The Australian Wine Research Institute
Tony Jordan Oenotec Pty Ltd
Paul Monk The Australian Wine Research Institute
Wendy Spriggs (Secretary) The Australian Wine Research Institute

Workshops

Grape and wine analysis by uv-vis spectrophotometry
Patrick Iland, Roseworthy Agricultural College

Grape and wine analysis by hplc
Paul Monk, The Australian Wine Research Institute

Image analysis and immunofluorescence techniques
Holger Gockowiak, The Australian Wine Research Institute

Grapevine canopies
Peter Dry, Roseworthy Agricultural College

Water management
Dianne Davidson, Australian Agricultural Consulting and Management Company Pty Limited and Steve Moore, Department of Agriculture, South Australia

Grafting
Don Lester, G. Gramp & Sons Pty Ltd

Programme

Session 1

Historical perspective of the importance of the wine industry to the development of South Australia T.W.C. Angove, Angoves Pty Ltd
The South Australian wine industry: a retrospective view J.G. Browett, School of Social Sciences Flinders University
The position of the wine industry in the Australian rural economy G. Mackey, Forestry & Horticultural Crops Division, Department of Primary Industry
Viticultural research and technical development in Australia B.G. Coombe, Waite Agricultural Research Institute, The University of Adelaide
Oenological research and technical development in Australia B.C. Rankine, Roseworthy Agricultural College

Session 2 – Grapegrowing and winemaking objectives in Australia

Warm area winemaking I.J. McKenzie, B. Seppelt & Sons Limited
Cool area winemaking B.J. Croser, Petaluma Wines Pty Ltd

Session 3 – Viticulture – Growth, development and regulation

The grapevine as a perennial, plastic and productive plant P. May, Universitas Brawijaya, Indonesia
Grape berry development B.G. Coombe and P.G. Iland, Waite Agricultural Research Institute, The University of Adelaide and Roseworthy Agricultural College
Effect of plant spacing on root distribution and some qualitative parameters of vines E. Archer, Viticultural and Oenological Research Institute, Stellenbosch, South Africa
Grapevine development as influenced by water and oxygen supply B.M. Freeman, Viticultural Research Station, NSW Department of Agriculture

Session 4 – Grapevine genetics

New genetic technology for grape improvement C.P. Meredith, Department of Viticulture and Enology, University of California, Davis, USA
Strategies for the genetic improvement of wine grapes M.G. Mullins, Department of Agronomy and Horticultural Science, The University of Sydney

Session 5 – Manipulation of flavour in the vineyard

Influence of vineyard site and grape maturity on juice and wine quality of Vitis vinifera cv. Riesling A.J.W. Ewart, Roseworthy Agricultural College
The effect of crop load and vegetative growth control on wine quality M.G. McCarthy, R.M. Cirami, D.G. Furkaliev, Nuriootpa Research and Advisory Centre, SA Department of Agriculture
Effect on variety on wine quality P.R. Clingeleffer, CSIRO Division of Horticultural Research
Manipulation of flavour in the vineyard: California, North Coast region Z.R. Long, Simi Winery, Healdsburg USA
Influence of yield manipulations on terpene levels of juices and wines of Muller Thurgau R. Eschenbruch and R.E. Smart, DSIR Division of Horticulture and Processing Te Kauwhata, New Zealand and Ruakura Soil and Plant Research Station, MAL, Hamilton, New Zealand

Session 6 – Oenology – Yeast genetics

Yeast genetics and alcoholic beverages R.S. Tubb, Research Laboratories of the Finnish State Alcohol Company, Finland
Genetics of wine microorganisms: potentials and problems R.J. Thornton, Department of Microbiology and Genetics, Massey University, Palmerston North, New Zealand
The significance of zymocidal yeast in winemaking H. Gockowiak, The Australian Wine Research Institute
Molecular genetic manipulation of wine yeasts P.R. Langridge, Waite Agricultural Research Institute, The University of Adelaide

Session 7 – Juice and wine composition

Grape flavour – a review of some pre- and postharvest influences P.J. Williams, The Australian Wine Research Institute
Flavour of non-muscat varieties C.R. Strauss, The Australian Wine Research Institute
Comparison of sensory properties and chemical composition of Zinfandel wines A.C. Noble, Department of Viticulture and Enology, University of California, Davis, USA
A new method for the production of low alcohol wines and better balanced wines J.-C. Villettaz, Novo Ferment (Switzerland) Ltd, Basle, Switzerland

Session 8 – Yeast biochemistry

Amino acid metabolism by yeasts P.R. Monk, D. Hook, B.M. Freeman, The Australian Wine Research Institute and Viticultural Research Station, NSW Department of Agriculture
Yeast ghosts P. Ribereau-Gayon, S. Lafon-Lafourcade, Institut d’Oenologie, Universite de Bordeaux II, Talence, France
Determination of sulfite resistance in wine yeasts Y. Uzuka, T. Normura, Department of Fermentation Technology, Yamanishi University, Kofu, Japan
Growth of yeast in juice stored at low temperature J.W. May, M.H. Goodhall, D.J. Cross, Department of Microbiology, Monash University and Buronga Hill Pty Ltd

Session 9 – Viticulture – Soil and water management

Water management and effect on fruit quality in grapevines B. Bravdo, The Levi Eshkol School of Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel
Grape must composition depends on irrigation management R.M. Stevens, P.J. Cole, Loxton Research Centre, Department of Agriculture, South Australia
Water use and irrigation requirements of grapevines L.D. Prior, A.M. Grieve, Agricultural Research and of grapevines Advisory Station, NSW Department of Agriculture
Modelling vine growth – development of a dataset for a water balance subroutine L.E. Williams, Kearney Agricultural Centre University of California, Parlier, USA

Session 10 – Vine protection – available technology and assessment of techniques

Botrytis control – current situation and future prospects G.K. Hill, Landes-Lehr-und Versuchsanstalt fur Landwirtschaft, Weinbau und Gartenbau, Oppenhiem, West Germany
Evaluation of equipment and methods for applying agricultural chemicals M.M. Campbell, Pesticide Research Section, Keith Turnbull Research Institute, Department of Agriculture, Victoria
Assessment of rootstocks and methods for Tissue culture and disease control J.R. Whiting, G.A. Buchanan, M.E. Edwards, M. Barlass, K.G.M. Skene, CSIRO Division of Horticultural Research

Session 11 – Canopy management

Optimisation of vine performance by the lyre training systems A. Carbonneau, Station de Recherches de Viticulture, INRA, Pont-de-la-Maye, France
Canopy management to improve yield, fruit composition and vineyard mechanisation – a review R.E. Smart, Ruakura Soil and Plant Research Station, MAF, Hamilton, New Zealand
Canopy management C.H. Kidd, Lindemans Wines Pty Limited
The interaction between minimal pruning and rootstock – effects on yield, fruit and wine composition R.M. Cirami, M.G. McCarthy, D.G. Furkaliev, Nuriootpa Research and Advisory Centre, Department of Agriculture, South Australia

Session 12 – Production of sparkling wine by methode champenoise

Champagne: the method of production and the origin of the quality of this French wine J.P. Moulin, Comite Interprofessionnel du Champagne, Eperney, France
Options for base wine production W.D. Randall, B. Seppelt Sons Limited
The microbiology of methode champenoise A.J. Markides, Riverina-Murray Institute of Higher Education
Some aspects of the physical chemistry of bubble and foam phenomena in sparkling wine A.D. Joran, R.F. Simpson, Oenotec Pty Ltd and The Australian Wine Research Institute

Session 13 – Phenolics

Phenolics in grapes and wines P. Ribereau-Gayon, Y. Glories, Institut d’Oenologie, Universite de Bordeaux II, Talence France
Assessment of phenolic components in viticulture and oenology T.C. Somers, The Australian Wine Research Institute
Oak barrel maturation of table wine A.W. Hoey, S. Smith & Son Pty Ltd
Juice oxidation in California Chardonnay Z.R. Long, Simi Winery, Healdsburg, USA</p>

Session 14 – Soft pack technology

Understanding and improving bag-in-box technology I. Anderson, Wrightcel Limited
Leakers, equipment failure and quality assurance procedures for defect supervision D.N. Armstrong, Penfolds Wines Pty Ltd
Cardboard box quality, finish and glues M. Webb, Visy Board Co Pty Ltd