Australia's "little Champagne": Grapegrower & winemaker headed far south for this issue to find out what's beenn happening in Tasmania
págs. 14-16
págs. 19-20
History helps reveal changing maturity dates: Joint study finds earlier grape ripening patterns across Australia
págs. 22-24
Organic "Mission" looks ar cost of conversion: First-year results from New Zealand study reveal early cost-savings
págs. 26-28
págs. 34-36
pág. 37
págs. 38-41
New Zealand considers costs of mothballing: Accountant offers new insight into costs of putting vineyards on hold as industry struggles to find value
págs. 42-43
págs. 44-46
págs. 47-49
Falcons for Grapes evolves into the Falcon Conservation Trust: Stop-start progress of a bio-control system for bird pests in vineyards
págs. 56-57
Defining a style to meet consumer demand: Sensor characterisation research of Langhorne Creek Shiraz Cabernet to help growers and wineries ensure relevance and future success
págs. 63-64
págs. 66-71
págs. 72-73
págs. 74-75
A promising enzyme for the stabilisation of white wines: New alternative to bentonite
págs. 78-80
The sensory science behind wine tasting: A succint look at the fundamentals of what we taste and smell in our wine, and why
págs. 81-82
Ancient eggs inspire modern winemakers: Interest grows in old vessels
págs. 84-85
págs. 96-98
págs. 101-102
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