Wine and viticulture journal

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  Año 2015, Número 6

  • Regular features

    • Apps to help bring research to the vineyard

      L. Waters

      pág. 8

      

    • Managing export market risk: the case of maximum residue limits for agrichemicals

      Tony Battaglene

      pág. 9

      

    • A successful seminar and Awards night

      Mardi Longbottom

      pág. 10

      

    • UK and US markets: it`s not the arrival but the journey

      Tony Keys

      pág. 12

      

  • Winemaking

    • Murky winemaking: How juice solids affect the macromolecular composition and mouthfeel of white wine

      pág. 20

      

    • Hydrogen sulfide production by yeast during alcoholic fermentation: mechanisms and mitigation

      pág. 23

      

    • Minimising the risk of wine spoilage

      pág. 30

      

    • Awri report: Applying the latest understanding of grape composition

      pág. 35

      

  • Viticulture

    • : Everything that`s old is new again - reworking in Australian vineyards

      Tony Hoare

      pág. 39

      

    • Delayed grape ripening - more spice

      pág. 41

      

    • Wrapping arms for cordon establishment could be a stressful practice for grapevines

      pág. 46

      

    • Soil structure or pedality

      Geoff Kew

      pág. 51

      

    • Alternative varieties: Friulano

      pág. 53

      

  • Business & Marketing

    • Harvest need not be a risky business

      Cathy Howard

      pág. 55

      

    • Independent contractor, labour hire worker or employee? Know exactly who you are taking on this harvest and avoid the risk of breaking the law

      pág. 60

      

    • They came, they like and they buy: Turning tourists into long-term customers

      pág. 64

      

    • The sun also rises: Trade deal lifts Japan exports

      pág. 67

      

    • Water issues emerge again

      pág. 69

      

  • Wine tasting

    • Sparkling wines from non-traditional varieties

      pág. 75