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July 2018
News & Information
Frontline pest and disease management for healthy vineyards 25th-26th July
Nominations are now open for Director positions
Spotlight
University of Adelaide researcher Chen Liang
Feature
Looking ahead...
Get out your diary, you will want to save these dates...
Research
Just published Journal articles
News & Information
Don't miss out on our pest and disease management seminar 25th-26th July
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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.
See who else is going here
Find out more about the presenters here.
Check out the full Program
Download the flyer...
 
Special pricing on Australian Wine — styles and tastes at the Seminar
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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
This fantastic book is 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’ |
Fermentation - Converting research to reality
September 27th, Charles Hawker Conference Centre, Adelaide.
The focus this year will be on fermentation technology, management, and microbial diversity. The seminar will also include an industry wide discussion on the merits of inoculated vs uninoculated fermentations.
Attendees at this year’s seminar will have the opportunity to gain an insight from international and local experts who will explore topics including microbial ecology in wild ferments, the use of non-Saccharomyces yeast, microbial contribution to regional wines, using oxygen to enhance fermentation performance, controlling colour and tannin extraction, and managing problematic fermentations.The focus this year will be on fermentation technology, management, and microbial diversity. The seminar will also include an industry wide discussion on the merits of inoculated vs uninoculated fermentations.
“Our understanding of how microbiology and fermentation management contributes to wine quality continues to grow. However it remains, fermentation is core to realising the true potential of your fruit. This seminar aims to translate current research to practical knowledge for the wine industry” Paul Grbin, Chair of the Program Committee.
Registrations and program available shortly.
Why not combine this with registration to Crush 2018 – the grape and wine science symposium
Sep 25 - Sep 26
The Crush symposium is an opportunity for researchers, technical staff, academics and students to share the latest knowledge in grape and wine science in Australia. Hosted at the Waite Campus, Adelaide, a hub for grape and wine research, the event offers a unique opportunity for developing potential industry and research collaborations, and also networking.
Nominations are now open for four Regional Director positions
The Society is seeking qualified candidate nominations with proven results in leadership and governance to serve on the Board of Directors. If you want to be an active member of ASVO and have great ideas for improving the Society now is your chance to step up.
The Board of Directors volunteer their time to create the vision and manage the Society through active participation in meetings, task forces, and working groups.
Nominations are now sought from interested members to fill four Board positions that will become vacant at the Annual General Meeting, to be held in November, 2018.
These vacancies will arise from the expiry of the appointed terms for:
- Kristy Bartrop (NSW)
- Fiona Kerslake (TAS, WA, QLD)
- David Wollan (VIC)
- Paul Grbin (SA)
To nominate for one of these vacancies click here.
The closing date for nominations is midnight CST, Friday, 17th August 2018
Join over 200 current and aspiring wine show judges
and register your skills today.
The wine show judge register is an free service to the Australian Wine Industry and is open to anyone who has judged or is aspiring to become a judge. There is no requirement to be an ASVO member, so encourage your fellow judges to register their details.
The ASVO maintains regular contact with over 70 national and regional wine shows in Australia and the register is made available to all show committees to assist them in selecting judges and associate judges.
“As both a judge and as someone who is often being in the position to have to find and recommend judges for the shows that I Chair, the ASVO Wine Show Judge Register is a valuable tool. I would encourage anyone that wants to judge in more wine shows to register and keep their details up to date.” Louisa Rose, Head of Winemaking at Yalumba Family Vignerons.
The ASVO has a strong commitment to ensuring that this initiative is maintained as a free service to industry as it promotes the professional development of wine show judges and associates for the Australian Wine Industry. This register is updated regularly and further recruitment of registered judges or aspiring judges continues.
If you have any questions or difficulties in updating your profile, please contact Chris admin@asvo.com.au
For more information visit the judge register here
Nominate someone in your professional circle who might be a good candidate for the next ASVO Fellow.
We are calling on ASVO members to nominate inspirational people who have made a particularly outstanding and meritorious contribution to the grape and wine industry. They could be old or young, be a researcher or practitioner. It could be a friend, a colleague or just someone whose work you've always admired, but unless you nominate them, these outstanding members may never get the recognition they deserve.
If you know someone who would make a great Fellow then why not nominate them?
Nomination have to be received before the closing date on 30 August 2018.
Nominate someone here
Spotlight
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Every month, this section features one ASVO member. These short, personal interviews celebrate loyal members, their priorities, challenges and what keeps them inspired.
This month we catch up with Adelaide PhD candidate Chen Liang. |
University of Adelaide researcher Chen Liang has worked out the science behind using magnetic nanoparticles on polymers to remove the capsicum taste from wine.
Chen was awarded the the people’s choice prize in the Student Forum at the 16th AWITC. With just three minutes and one slide to convey their work PhD and Research Masters candidates worked hard to express their ideas and research discoveries. A panel of judges, selected the winners and the audience were given the opportunity to vote for their favourite presentation. Chen charmed the audience with her presentation on a new technique involving magnetic imprinted polymers to eliminate excessive methoxypyrazines from wines.
"Winning the people’s choice award for my short presentation on magnetic polymers was a great encouragement for me to keep working on my exciting and challenging project. With help and support from my supervisors, Assoc. Prof. David Jeffery, Prof. Dennis Taylor and Prof. Vladimir Jiranek, and the ARC Training Centre cohort more broadly, I have made good progress with my project and published two papers." said Chen.
Chen was invited back to present at the 2016 Awards for excellence dinner, along with the winners and guest speakers including Chester Osbourne.
Chen's most recent paper in Journal of Agricultural and Food Chemistry on using magnetic polymers for removal of green capsicum aroma from Cabernet Sauvignon received a great deal of media attention, featuring recently in The Advertiser. Chen's student journey is now coming to an end she has submitted her PhD thesis for examination in June. Chen hope's to get the chance to keep working with this amazing beverage we call wine, “I’m happy to study and do research on a novel technology like nanoparticles and the magnetic thing is exciting and challenging,” she said.“ I like these new ideas and challenges, but there is still a lot to improve if I get another chance to keep working on that.”
Each month we put the spotlight on one of our members here and in our newsletter. If you would like us to feature you, or someone you know email us here.
Feature
Preparation and application of magnetic polymers for removal of 3-isobutyl-2-methoxypyrazine from wine
Alkymethoxypyrazines (or MPs) are noted for their potent contributions of ‘green’ characters, particularly vegetative and herbaceous aromas and flavours, to grapes and wines. They impart important varietal characters to wines such as Cabernet Sauvignon and Sauvignon blanc but their desirable concentration range falls within quite a narrow window. They can be detected at nanogram-per-litre levels and amounts higher than about 20 ng/L may be overpowering and undesirable. Early harvested grapes or grapes from cool climate regions tend to contain higher MP levels (as do grapes infested with ladybugs), and due to their relative stability during the winemaking process, post-harvest remedial treatments for managing high MP concentrations are therefore needed.
Magnetic polymers and non-magnetic counterparts were prepared as sorptive materials to help remediate wines with elevated concentrations of 3-isobutyl-2-methoxypyrazine (IBMP), the most abundant grape-derived MP, which is reminiscent of green capsicum. Magnetic separation of polymer could be achieved by applying an external permanent magnet. Prompt sorption kinetics (10 min) of model wine solution spiked with IBMP were observed and the magnetic polymers were cleaned (solvent extraction) and cycled 5 times without any apparent decrease in IBMP removal. Polymers were characterised with scanning electronic microscopy and Fourier-transform infrared spectroscopy, and adsorption isotherms were performed in model wine solution spiked with IBMP to investigate the sorption pattern of the polymers. The magnetic polymers removed around 40-45% of the IBMP from model wine solution and two white wines spiked with IBMP, meaning the concentration could be decreased from >20 ng/L down to around the sensory threshold with one or two treatments (if using 1% w/v of polymer). Attempts at producing imprinted polymers for specific IBMP recognition were not successful, however.
Additional magnetic polymers were prepared under different conditions to try to improve their selectivity for IBMP. These polymers were applied pre- and postfermentation during a winemaking trial with IBMP-spiked Cabernet Sauvignon grape must, in comparison to polylactic acid (PLA) film added postfermentation. Postferment addition of magnetic polymer removed 74% of IBMP (initial 20 ng/L) in the finished wines, compared to 18% for PLA film. Preferment treatment removed 20-30% less IBMP than the postferment treatment, but it also had less effect on other wine volatiles and colour components. Despite the significant effect of magnetic polymers applied postferment on the other wine components, the overall aroma intensity and fruity characters were not affected according sensory evaluation of wine aroma. In terms of green aroma attributes, the sensory results were in line with the chemical analysis, with wines treated with magnetic polymer postfermentation were found to have no IBMP related ‘green’ characters, whereas wines treated by PLA were detected as herbaceous and vegetative.
Liang, C; Jeffery, D. W.; Taylor, D. K. Preparation of magnetic polymers for the elimination of 3-isobutyl-2-methoxypyrazine from wine. Molecules 2018, 23, 1140-1154.
Liang, C; Ristic, R; Jiranek, V; Jeffery, D.W. Chemical and sensory evaluation of magnetic polymers as a remedial treatment for elevated concentrations of 3-isobutyl-2-methoxypyrazine in Cabernet Sauvignon grape must and wine. Journal of Agricultural and Food Chemistry 2018, DOI: 10.1021/acs.jafc.8b01397
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
Each month we feature a relevant topic to keep our members informed and at the top of their game. If you have a topic you would like to hear more about email us here.
Get out your diary, you will want to save these dates...
Tuesday -Wednesday 25-26 September
Crush 2018 – the grape and wine science symposium
The Crush symposium is an opportunity for researchers, technical staff, academics and students to share the latest knowledge in grape and wine science in Australia. Hosted at the Waite Campus, Adelaide, a hub for grape and wine research, the event offers a unique opportunity for developing potential industry and research collaborations, and also networking.
Thursday 27 September
Fermentation - Converting research to reality
The wine-making seminar covers fermentation technology, management, and microbial diversity. The seminar will also include an industry wide discussion on the merits of inoculated vs uninoculated fermentation.
Charles Hawker Conference Centre, Adelaide.
Tuesday 13th November
2018 Awards for Excellence Dinner
The Awards of Excellence is an annual celebration of the best in Australian Wine Industry. The celebratory dinner will be held on the 13 November in the Wine Centre.
The Awards Dinner promises to be a fun-filled evening for all guests and their partners. It is a night of true celebration where we will acknowledge and recognise excellence in the sector.
A great mix of wine industry practitioners, researchers, academics and students from across Australia and beyond come together to celebrate and sustain their shared industry connection.
21-24 July 2019
Research
Latest issue
Just published Journal articles
Review Article
Effect of soil management strategies on the characteristics of the grapevine root system in irrigated vineyards under semi‐arid conditions
R. Linares Torres M. De La Fuente Lloreda P. Junquera Gonzalez J.R. Lissarrague García‐Gutierrez P. Baeza Trujillo
Original Article
Predicting protein haze formation in white wines
J.M. McRae V. Barricklow K.F. Pocock P.A. Smith
Effect of free fatty acids and lipolysis on Sauvignon Blanc fermentation
S. Tumanov F.R. Pinu D.R. Greenwood S.G. Villas‐Bôas
Unravelling the origin of Vitis vinifera L. Verdelho
A. Moita Maçanita R. Santos A. Catarina Gomes
Recent Issues
ASVO Media Partner
Winetitles Media is Australia’s leading wine industry’s print and online publisher focused on solution-based content for grapegrowers, winemakers and marketers.
Wine & Viticulture Journal is Australia's specialist wine industry publication, dedicated to covering all aspects of winemaking and technology, viticulture, wine business and marketing - from vine to market. Learn more at http://winetitles.com.au/. Get the latest wine industry news in your inbox daily at http://winetitles.com.au/dwn/
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