Australian and New Zealand grapegrower and winemaker

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  Año 2012, Número 585

  • Selective science - from the vineyard to the winery

    Kellie Arbuckle

    págs. 8-9

    

  • South Australian winegrape crush survey state summary 2012

    págs. 16-18

    

  • New Zealand winegrowers annual report reveals strength of industry

    Stuart Smith

    págs. 20-25

    

  • Island in the sun: New Zealand's NOrth Island wineries are setting high benchmarks with new promotional activities

    Kellie Arbuckle

    págs. 27-28

    

  • Crop forcing improves winegrape quality in warm climates

    Jon Tourney

    págs. 34-36

    

  • Timing of harvest is a key decision for winemakers

    págs. 38-39

    

  • Understanding vineyard chemicals: Understanding agrochemicals is essential for ensuring optimal efficacy and cost effectiveness of vineyard spray programs

    Trevor Wicks, David Braybrook

    págs. 42-43

    

  • Improved vineyard biosecurity and hygiene practices

    John Whiting

    págs. 44-46

    

  • A burning issue: the impact of vineyard exposure to smoke

    Kerry L. Wilkinson, Renata Ristic

    págs. 47-49

    

  • Planning provides for a successful harvest

    Gerri Nelligan

    págs. 52-56

    

  • Trapping helps eradicate Indian mynas from vineyards

    Kellie Arbuckle

    pág. 58

    

  • Annual revie - Organic Focus Vineyard Project

    Max Marriott

    págs. 59-60

    

  • WineCloud provides future direction for winemakers

    Neil Scrimgeour, Eric N. Wilkes

    págs. 65-69

    

  • Making wine ... or making a winery?

    Chris Herden

    págs. 70-71

    

  • Cabernet explored during Margaret River workshop

    Danielle Costley

    págs. 72-74

    

  • NTU vs wine filterabilitymindex - what does it mean for you?

    Paul K. Bowyer, Greg Edwards

    págs. 76-80

    

  • Machine harvesting versus handpicking: impacts on tropical and green characters in Sauvignon Blanc wines

    Paul A. Kilmartin

    págs. 81-86

    

  • Comparison of effect of four commercial pectolytic enzyme preparations in Muscat Gordo

    Simon Kinley

    págs. 88-90

    

  • Innovations sought in wine microbiology: Researchers seek to identify wine yeasts with robust fermentation performance

    Vladimir Jiranek, Paul R. Grbin

    págs. 96-100

    

  • Designing a low-carbon refrigeration system makes good sense

    Rocky Moyes

    págs. 101-104

    

  • Benchmarking a continuous tartrate stabilisation system

    Warren Roget

    págs. 106-108

    

  • Why Chinese on-premise choose the wines they carry

    Steve Goodman, Teagan Altschwager

    págs. 109-110

    

  • The iron (III) tartrate photochemistry of wine: impacts of bottle colour and weight

    Andrew C. Clark, Daniel A. Dias

    págs. 118-121