June 2018
News & Information
Frontline pest and disease management for healthy vineyards 25th-26th July
Spotlight
Dr Patrick Iland OAM
Feature
Understanding Brettanomyces (Brett)
Research
Just published Journal articles
News & Information
Don't miss out on our pest and disease management seminar 25th-26th July
Early identification is the key to a rapid and effective biosecurity response so it is imperative that growers, viticulturists and consultants have the skills and knowledge to identify biosecurity threats and their symptoms
The upcoming ASVO seminar provides a forum for researchers, practitioners and educators to present and discuss the trends, concerns and practical challenges encountered and the most recent innovations solutions adopted against vineyard pests and diseases include new and regionally important information based on research findings
This seminar will benefit all growers, viticulturists & viticultural consultants on the front line of defence against vineyard pests and disease.
Granite Belt, Margaret River and Tasmania - ASVO is coming to you in July!
Every year, attendees tell us the investment in the mid-year seminar in Mildura is worth it because it takes people out of their regions and into ‘neutral ground’. However, we also understand that if you travel from more ‘remote’ regions, getting to Mildura is a bigger investment.
The mid-year ASVO seminar will still be held in Mildura but using ‘Zoom’ technology, the entire proceedings will be live-streamed to smaller, more intimate gatherings in these three regions. ASVO members will host the remote seminars and attendees will interact with the presenters and each other both during the event and in the evening at a local dinner.
See who else is going here
Find out more about the presenters here.
Check out the full Program
Download the flyer...
Student scholarship recipients
We are pleased to announce the following students are recipients of a competitive scholarship program selected by a panel of ASVO Directors, chaired by Dr Mardi Longbottom to attend the Pest and Disease Seminar. It is our pleasure to help them achieve their educational goals.
The Scholarship covers the cost of registration to the Frontline pest & disease management for healthy vineyards.
The winners are:
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Jingyun Ouyang
University of Adelaide, School of agriculture, food and wine
Jingyun is a PhD student studying viticulture in Associate Professor Collins’s lab in the University of Adelaide. Jingyun's research is focused on how to use various means of digital image acquisition (phone camera, drone RGB & multi-spectral sensors) to measure the grapevine canopy. Funding by the University of Adelaide and Wine Australia. The goal of my research is to provide grape growers of both table fruit and winemaking grape advanced and reliable tools to assess the health and structure of the grapevine canopy. |
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Cooper Davis-Draper
University of Adelaide
Cooper is a student in my last year of my Bachelor of Viticulture and Oenology. When I finish, I aim to be involved with Viticulture, in particular using organic principles. Cooper is interested in how vines respond to organic practices such as composting, slashing or even bio-dynamic principles. |
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Hannah Mckay
Charles Sturt University, Wagga Wagga
Hannah Mckay is undertaking the Bachelor of Viticulture at Charles Sturt University, and is now in her fifth year of studies. She is passionate about continuing her development and sharing her zest and knowledge with industry. Hannah endeavors to become a leading Australian viticulturist, with a particular interest in sustainable organic farming.
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Save the date 27 Sept; Fermentation - Converting research to reality
Look out for all the details in our July Newsletter.
Expressions of interest for the 2019 AWITC workshop program
The next Australian Wine Industry Technical Conference (AWITC) will be held in Adelaide, 21 – 24 July 2019. The AWITC is currently seeking expressions of interest from wine industry personnel, the research community and suppliers to the grape and wine industry to convene workshops at the conference.
Being a workshop convenor at an AWITC is a rewarding experience and can be a relatively straightforward commitment. As a convenor you will take the primary responsibility for organising your workshop with guidance from the AWITC workshop team. You will also receive one complimentary registration to the conference.
Express your interest in convening a workshop
before 10 August 2018 here
The Australian Cabernet Symposium
The Australian Cabernet Symposium, to be held on
Thursday 5 with exclusive pruning workshop to follow on Friday 6 July 2018.
The Symposium provides industry colleagues and wine lovers the opportunity to learn about the history of the variety, as well as the innovations and developments occurring in the fields of wine research, viticulture, winemaking and the marketing of Cabernet Sauvignon.
An impressive line up of Australian and international specialists and practitioners will share their insights about the many unique facets of the beloved Cabernet Sauvignon:
- Marie Catherine Dufour (Institut Francais de la Vigne et du Vin): Understanding the French approach to clonal material/propagation
- Andrei Prida (Seguin Moreau): Recent Achievements in Oak Wood Chemistry
- Michael Silacci (Opus One): Insights into International Cabernet Winemaking -The Californian Experience
- Scott de Bruin (Mayura Station):The Art of Storytelling and Place- Marketing Success
For more information contact Coonawarra Vignerons on 08 8737 2392 or enquiries@coonawarra.org
History on the move: relocating the ASVO collection
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As anybody who has moved from one house to another knows, moving is hard work.
Sue Caloghiris of Bibber has been storing ASVO history (generously free of charge) for many years. A change in circumstances meant that our collection, consisting of hard copies of Journals from old and fragile materials to current publications, proceedings paper records, photographs, CD’s and a large number of MOG posters had to be moved.
ASVO president Tony Robinson and Secretary Matt Holdstock provided the muscle to shift dozens of boxes, demonstrating just how hands on ASVO directors are. |
Make us an offer
We are offering some of the surplus office equipment to members on a first come first served basis. If you are interested in any of the following, send us your best offer by Friday 22.
Successful purchases need to be collected from Bibber International 1138a South Road Clovelly Park by Friday 29 June.
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Dimplex GDC14RWA portable air-conditioner |
Steel Cabinets lockable good condition (3) |
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4 Draw filing cabinet (x2) |
3 Draw filing cabinet (x2) |
Spotlight
Dr Patrick Iland OAM
Patrick is a founding member of the ASVO and was made a Fellow of the Society in 2007. He began his academic career in 1976 and has been involved in teaching and research in the areas of grape and wine chemistry for over 40 years. Patrick has received many awards throughout his career.
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Patrick has been awarded the Order of Australia (OAM), winner of The Vin de Champagne Award, the Stephen Hickinbotham Memorial Trust Award (for his research on Pinot Noir grapes and wines), the Stephen Cole The Elder Award for Excellence in Teaching awarded by The University of Adelaide and the Wine Communicators of Australia ‘Legend of the Vine’ award for outstanding contribution to the wine business and industry at large. He is an Honorary Member of the Interwinery Analysis Group. |
Dr Patrick Iland OAM
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In 2002 he retired from the University but remains involved with the University through his role as the inaugural Patron of The University of Adelaide Wine Alumni.
“When I retired from the University I continued my involvement by taking the role of a Visiting Research Fellow. This involved some voluntary teaching duties for the first few years but mainly I remained involved by being part of the supervisory teams of Honours, Masters and PhD students and I was as an examiner of some research theses. I finished my involvement with my last PhD student submitting in 2015. In 2011 I was asked to be Patron of The University of Adelaide Wine Alumni. The Wine Alumni is for all staff, past and present and past students of Roseworthy Agricultural College and The University of Adelaide wine courses — Oenology, Viticulture, Wine Marketing and Wine Business. This is a great honour and I am very pleased that through this role I remain connected with many students and staff from both Institutions.
Patrick has been described as being “an inspiration to many”and has helped launch the careers of many winemakers and viticulturists during his 40-year career as a university lecturer, publisher and author.
Special pricing at Mildura Seminar
Patrick and his wife Judith now conduct a publishing business (Patrick Iland Wine Promotions) specialising in
educational wine books. Patrick’s latest book ‘Australian Wine — styles and tastes, people and places’ co-authored with Peter Gago, Andrew Caillard and Peter Dry was a task shared with fellow Alumni. It is just such a great feeling to write and publish a book with people who have achieved so much in their lives. The interaction with the other authors and other people in the industry is so rewarding. When people ask me “Do you still teach? I say yes I do, but now I mainly teach complete strangers via the written word
“Buy yourself a copy of the new wine book "AUSTRALIAN WINE- Styles and tastes, people and places" by Patrick Iland et al — If ever there was an "all things to all people" book, this is it.
This classy publication covers the whole gamut of the wine industry with a plethora of really interesting snippets. Packed with vital and fascinating wine information, it could be labelled "Australian Wine 101" or for the younger generation "Australian Wine 2.0". Either way it is a fabulous read and well worth getting your hands on it. It is essential reading for anybody who wants to expand their knowledge of wine- how it is made, sensory evaluation and the Australian wine scene. A 5 star effort”. Dan Traucki, Wine writer and commentator
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Catch up with Patrick and pick up your copy of the Australian Wine — styles and tastes, people and places’ at Mildura
Normally $59.95 plus postage, attendees
can take home a signed copy for just $45.00 and save on postage as well.
Reserve a copy by emailing Chris here |
Patrick's technical books are used as set texts in viticulture and wine courses at universities and technical colleges, both in Australia and internationally. The general wine books are used widely in training courses and by wine enthusiasts. Patrick Iland Wine Promotions has received international awards from the OIV (Organisation Internationale of vine and wine) for two of the books — the ‘A Taste of the World of Wine’ and ‘The Grapevine: from the science to the practice of growing vines for wine’
Feature
Understanding Brettanomyces (Brett)
Dr Anthony Borneman, Australian Wine Research Institute
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Dr Anthony Borneman, a principal research scientist at of the Australian Wine Research Institute in Adelaide, is using whole-genome techniques to study the yeasts and bacteria involved in winemaking. |
Dr Anthony Borneman |
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Brettanomyces bruxellensis, or simply ‘Brett’ as it is often known, is a species of yeast that is commonly associated with fermented beverages, including beer, wine and kombucha. In a winemaking context,
Brettanomyces is a major source of microbiological spoilage, due to its abilities to grow in wine and to produce volatile phenolic compounds, such as 4-ethylguaiacol (4-EG) and 4-ethylphenol (4-EP), while doing so.
It is the sensory attributes of 4-EP and 4-EG which are largely responsible for the quality reductions that are associated with
Brettanomyces spoilage, with the aromas of these compounds being likened to the aroma of ‘Band-AidsÒ’ and ‘barnyards’. Volatile phenols also have the ability to affect the palate, diminishing overall flavour intensity while producing ‘drying’ or ‘metallic’ aftertastes. Wine quality scores and consumer preference ratings are lower for wines that exhibit Brett character and consumers dislike wines with high concentrations of 4-EP and 4-EG (Curtin et al. 2015).
While
Brettanomyces is exquisitely adapted to the wine environment and has been shown to be proficient at growing in a range of wines styles and types, there are key combinations of factors that provide a wine environment that is more resistant to
Brettanomyces spoilage (low residual sugar and nitrogen, high ethanol concentrations, low pH, effective levels of sulfite, good winery sanitation practices). These factors act synergistically to provide stability, where any single factor by itself may not. As such, management of these components underpins the multi-faceted control regime developed by the AWRI in combination with Australian winemakers and which has catalysed industry-wide decreases in the levels of volatile phenols in Australian wines.
Despite the many factors that can contribute to
Brettanomyces control (or lack thereof) in the winery, sulfite, specifically the molecular sulfur dioxide (SO
2) form, remains the key, with other physiochemical factors generally contributing to the effectiveness of this preservative. Higher ethanol concentrations and lower pH levels provide conditions that allow lower sulfite concentrations to be more effective, while wines with higher pH levels and/or lower alcohol require higher sulfite levels. A molecular SO
2 concentration of 0.6 mg/L is generally considered to prevent
Brettanomyces growth in wine. A single addition of 80 mg/L of sulfite after malolactic fermentation is recommended by the AWRI for wines with pH levels below 3.6 to achieve this. Higher pH wines need larger additions to reach the same level of molecular SO
2. The AWRI provides an easy way to calculate molecular SO
2 via an
online calculator or the
AWRI Winemaking Calculators app.
While these recommended levels of sulfite addition generally provide control, research at the AWRI is investigating if
Brettanomyces can adapt to sulfite-based control measures. Much like the evolution of antibiotic resistance in bacteria, where repeated exposure can trigger the evolution of increased tolerance for that antibiotic,
Brettanomyces strains may be able to evolve survival mechanisms to thrive under increasing concentrations of sulfite. Laboratory-based adaptation experiments have demonstrated that
Brettanomyces strains do have the capacity to evolve greater tolerance to sulfite, though the extent to which this is possible depends on the genetic make-up of individual strains. A limited number of new
Brettanomyces industry isolates (from 2016-2017) have also been shown to be more sulfite tolerant than isolates obtained during earlier studies from 2000 to 2014 (Varela et al. 2018). Although these results do not yet indicate the development of a wide-reaching resistance problem, further sampling is being performed to determine if additional wineries may be experiencing
Brettanomyces populations with increased sulfite tolerance. In any case, this work highlights the need to pay attention to the use of effective concentrations of molecular SO
2 and to evaluate other agents that may hinder
Brettanomyces growth by themselves or in conjunction with sulfite.
Download the full article
here
Selected Journal articles on a similar theme;
Remember ASVO members have full access to Journal articles log in to the members section to read more.
Curtin C., Varela C. and Borneman A. 2015. Harnessing improved understanding of Brettanomyces bruxellensis biology to mitigate the risk of wine spoilage. Aust. J. Grape Wine Res. 21: 680–692.
Further links
Varela C., Bartel C., Borneman A., Herderich M. and Johnson D. 2018. Brettanomyces yeasts still have potential to give wine producers a headache. Wine Vitic. J. 32(4): 36-38.
https://www.awri.com.au/industry_support/winemaking_resources/frequently_asked_questions/brettanomyces-faq
Previous feature topics
Practical management of grapevine trunk diseases
The management of the post-harvest period and reserve dynamics
Maintaining grapevine productivity during heatwaves
Understanding smoke taint
Research
Just published Journal articles
Issue Information
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Original Articles
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Single nucleotide polymorphism profiles reveal an admixture genetic structure of grapevine germplasm from Calabria, Italy, uncovering its key role for the diversification of cultivars in the Mediterranean Basin (pages 345–359)
F. Sunseri, A. Lupini, A. Mauceri, G. De Lorenzis, F. Araniti, L. Brancadoro, A. Dattola, G. Gullo, R. Zappia and F. Mercati
Version of Record online: 20 FEB 2018 | DOI: 10.1111/ajgw.12339 |
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