Wine and viticulture journal

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  Año 2018, Número 1

  • Regular Features

    • WFA: Keep marketing standards high

      Tony Battaglene

      pág. 11

      

    • ASVO: Introducing the ASVO’s new president and board members

      Anthony L. Robinson

      pág. 12

      

    • WINE AUSTRALIA: It’s important to understand the rules for GIs

      Rachel Triggs

      pág. 13

      

  • Winemaking

    • Soft power: contemporary approaches to energy efficiency and management

      Mark O´Callaghan

      pág. 16

      

    • Wasting away: what does the latest research in disposing of an old problem reveal?

      Erika Szymanski

      pág. 19

      

    • Winery wastewater - finding the right balance

      pág. 22

      

    • Water into wine: pre-fermenation strategies for producing lower alcohol wine

      pág. 26

      

    • Fining during fermentation: focus on white and rosé. Advantages of fining in must rather than wine on aroma and colour

      pág. 30

      

    • AWRI REPORT: Influence of wine polysaccharides on white and red wine mouthfeel

      pág. 34

      

  • Viticulture

    • Integrated, organic and biodynamic viticulture: a comparative 10-year study

      pág. 38

      

    • GiESCO international meeting: sustainable viticulture in climate change scenario

      pág. 43

      

    • Longevity and sustained performance of rootstocks for Australian vineyards

      pág. 47

      

    • Harvesting stormwater for irrigation at Seppeltsfield

      pág. 52

      

    • ALTERNATIVE VARIETIES: Dolcetto

      pág. 55

      

  • Business & Marketing

    • Drop in global supply presents opportunities for Australian wine

      Mark Rowley

      pág. 57

      

    • Philanthropy in the wine industry: an exploratory study

      pág. 59

      

    • Management and cyber liability insurance – can you afford to run your vineyard business without it?

      pág. 61

      

  • Wine Tasting

    • Organic white wine

      pág. 68