The Third Australian Wine Industry Technical Conference was held 9-11 August 1977 at Albury, New South Wales, and was organised by The Australian Wine Research Institute in collaboration with:

E.W. Boehm Wynn Winegrowers Pty Ltd
K. Christie-Ling Australian Wine Board
P. May CSIRO Division of Horticultural Research
R.E. Smart Roseworthy Agricultural College
B.T. Tyson Australian Wine and Brandy Producers Association
R.T.J. Webber SA Department of Agriculture

Committee appointed by the Victorian Winegrowers Association:
G. Smith (President)
A. Birks
J.G. Brown
C. Campbell
D. Jones

and with the assistance of:
State Directors of Agriculture, the Chief of the Division of Horticultural Research CSIRO, and the Manager of the Albury Tourist Bureau.


Session 1 – Viticulture climatology and the grapevine

Temperature and wine grape quality in European vineyards J.S. Gladstones, WA Department of Agriculture
Climate and grapegrowing in Australia R.E. Smart, Roseworthy Agricultural College
Regional effects on vine development and must composition R.A. Heinze, B. Seppelt & Sons Limited
Selection of vineyard sites in cool climates N.J. Becker, Staatl Weinbauinstitut, West Germany

Session 2 – Soils, water – management

Selection of soils for vineyards K.H. Northcote, CSIRO Division of Soils
Concepts of soil management B. Cockroft, Victorian Department of Agriculture, Tatura
The best use of limited water E.W. Boehm, Wynn Winegrowers Pty Ltd
Economics of supplementary irrigation in vineyards M.C. Stannard, NSW Department of Agriculture

Session 3 – Rootstocks and grape varieties

Use of rootstocks, past, present and future W.J. Hardie, Victorian Department of Agriculture
Rootstock and grape composition C.R. Hale, CSIRO Division of Horticultural Research
The economic influence of rootstock usage J.R. McCarthy, G. Gramp & Sons Pty Ltd
What can Australia learn from European use of grape varieties? A.J. Antcliff, CSIRO Division of Horticultural Research
Viewpoint on grape varieties K.J. Seppelt, B. Seppelt & Sons
Experiments on mechanical pruning of grape vines P. May and P.R. Clingeleffer, CSIRO Division of Horticultural Research
Machine use in mechanical pruning R.R. Hollick, Federal Grape Growers’ Council of Australia
Griffith experiments in mechanical pruning B.M. Freeman, Viticultural Research Station, Griffith

Session 4 – Oenology – colour and chemistry

Anatomy of a young red wine C. Sommers, The Australian Wine Research Institute
Effect of fermentation variables on the color and sensory quality of Pinot Noir wines T.H. Lee, W.M. Hin, C.S. Ough, H.W. Berg, School of Food Technology, University of New South Wales, and Department of Viticulture and Enology, University of California, Davis, CA, USA
Oxidation in white table wine: quantity of oxygen uptake and effects on flavour R.F. Simpson, The Australian Wine Research Institute
Oxidative phenomena in grape must P. Ribereau-Gayon, Institut de Oenologie, Universite de Bordeaux II, Talon, France

Session 5 – Temperature control in winemaking

Importance of temperature control in winemaking B.C. Rankine, The Australian Wine Research Institute
Developments in must cooling G. McWilliam, McWilliam’s Wines Pty Ltd
Evaluation of a must cooler for a medium-sized winery J.G. Brown, Brown Brothers Milawa
The use and performance of the spiral heat exchanger J. Ellis, Rosemount Estates Pty Ltd
Refrigeration for the small winery T. Knappstein, Enterprise Wines

Session 6 – General oenology

Sulphide and sulphite formation by wine yeasts R. Eschenbruch, Ruakura Agricultural Research Centre, New Zealand
Testing of yeast strains for winemaking A.V. Hood, The Australian Wine Research Institute
Brandy and grape spirits: distillation, composition and flavour P.J. Williams, The Australian Wine Research Institute
Recent developments in alcohol recovery from residues G.L.G. Anderson, Tarac Industries Pty Ltd
Economic modelling for the wine industry S.P. Burley, LaTrobe University

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

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
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

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
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

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
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
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