Recent research has focussed on the application of quantitative spatial analysis to better understand regional terroir. This work has moved away from heuristics and ‘expert’ opinion, instead using a data-driven approach to identify subregional differences; that is, ‘subregions’ are distinguished using quantifiable metrics rather than presumptions, vested interests, history or the whims of wine writers and marketers.
In a recent NZ study, we collected selected metrics on the performance of 600-1100 vineyard blocks over six seasons from grapegrowers and winemakers in the Marlborough region. By georeferencing these data, we were able to use them to underpin interpolated maps of grape yield and harvest date and identify clear subregional differences. All the data that was contributed to this work was used on a confidential basis and the resulting whole-of-region maps do not allow attribution back to individual blocks or properties. They do, however, provide a platform for understanding the Marlborough terroir, which may be enhanced through incorporation of biophysical data (soils, climate) and wine chemical and quantitative sensory analysis.
The suggestion that a similar approach be followed in current Australian studies of terroir and subregionalisation – which have, to date, focussed on the biophysical and wine data alone - has been met with an anecdotal, but otherwise firm ‘you can’t do that !’ The obvious question is ‘why not ?’ One option might be to use the various vintage surveys that are currently conducted, along with Wine Australia’s national vineyard scan, as a means of facilitating this.
Bledisloe Cup anyone?

Grapevine viral diseases have a negative impact on vine health, productivity, and grape quality, which lead to significant economic loss. To manage the diseases, accurately detecting the infected vine is essential. Lab-based molecular testing is the gold standard for providing reliable and accurate diagnostics; however, these tests are expensive, time-consuming and labour-intensive. Recent advances in optical remote sensing like airborne hyperspectral images offer tremendous potential for non-destructive diagnostics of plant viral diseases even before the disease shows any visual symptoms, e.g., leafroll and shiraz diseases do not show symptoms in white varieties. This study used a drone-mounted hyperspectral camera to detect grapevine viral disease in the field, which brings a fast and reliable way to detect diseases at large spatial scales. Using this method, we can detect Grapevine leafroll disease and Shiraz disease in major red and white varieties.
This presentation will include a general introduction to diseases and technology. Then the methods for data processing, disease modelling, validation, and outcome.

In December 2019, a bushfire occurred in the Adelaide Hills, South Australia, where 25,000 hectares were burnt and in vineyards and surrounding areas various degrees of scorching and infrastructure damage occurred. The ability to coordinate and plan recovery after a fire event relies on robust and timely data. Current practice for measuring the scale and distribution of fire damage is to walk or drive the vineyard and score individual vines based on visual observation. The process labour intensive and subjective. After the December 2019 fires, it took many months to access properties and estimate the area of vineyard damaged. This study compares the rapid assessment and mapping of fire damage using high-resolution satellite imagery with more traditional ground-based measures. Canopy growth, vine fertility and starch concentrations were tracked in the two seasons following the fire event to assess vine recovery. Canopy health in the seasons following the fires correlated to the severity of the initial fire damage. Fire damaged vines had reduced canopy growth, had low fertility or in some cases were infertile and lower bud and cane starch concentrations, which reduced productivity in the seasons following the bushfire event. In contrast, vines that received minor-moderate damage in most cases were able to recover within 1-2 years. Tools that rapidly and affordably capture the extent and severity of damage over large vineyard area will allow producers, government and industry bodies to manage decisions in relation to fire recovery planning, coordination and delivery, improving the efficiency and effectiveness of their response.

Volatile phenols and phenolic glycosides can be used to identify smoke exposure in grapes and wine when concentrations are above those typically found in non-smoke exposed samples. But which smoke exposure markers are best able to predict smoky flavour in wine? And what concentrations result in discernible unpleasant smoky flavour?
During vintage 2020, thousands of samples of grapes and wine were suspected of smoke exposure and sent to laboratories for smoke analysis. As the vintage progressed, it became clear that grapegrowers and wine producers across many regions in Australia were facing difficult decisions about whether or not to make wine from smoke-exposed grapes. A research project was rapidly initiated to address the problem. A total of 65 grape lots with a range of smoke exposure were collected from Chardonnay, Pinot Noir and Shiraz vineyards in New South Wales, South Australia and Victoria, and unoaked wines (50 kg scale) were produced under controlled conditions with no effort to remediate the effect of the smoke. The resulting wines showed a wide range of smoke flavour intensities as rated by a screened and trained sensory panel, with some showing no difference from control wines. Smoke exposure markers, both volatile phenols and glycosides, were analysed in the grapes and wines, and relationships between grape and wine chemistry and smoke flavour were explored. The ability of the smoke exposure markers to predict smoke flavour will be discussed, highlighting key markers, links to consumer response and differences between varieties.

Colorimetric analysis of white wine allows the determination of three fractions of Cu associated with either organic acids (fraction I), thiols compounds (fraction II) or more strongly bound thiol/sulfide species (fraction III). Cu fraction I has been linked to suppression of reductive aroma in wine. The aim of this study was to establish the combined role of Cu fractions I and II in reductive aroma suppression, and to determine the duration of their protective effect.
Chardonnay and Pinot Grigio were bottled with three Cu addition rates (0, 0.3 and 0.6 mg/L) and analysed after 0, 2, 4, 8 and 12-14 months by colorimetry for Cu fractions, and GC-SCD for the key reductive aroma compounds. Sensory analysis was performed after 12-14 months.
The results showed that Cu fraction I and II concentration decreased in all wines after 2-months of bottle aging, and the rate of decrease was wine dependent. However, all wines with Cu addition at bottling had significant Cu fraction I and II concentration remaining after 8 months. Furthermore, the combined concentration of Cu fraction I and II above 0.015 mg/L provided the best hydrogen sulfide suppression, while Cu fraction I demonstrated the best methanethiol suppression when above 0.035 mg/L. The sensory data was consistent with this analytical data, showing more prominent reductive characters in the wines without Cu fraction I and II present during bottle aging. These results illustrate the key Cu fractions required for reductive aroma suppression and provide an indication of the duration of such protection.

Tartrate stabilisation of wines continues to be a necessary step in commercial wine production. The conventional method for preventing potassium bitartrate (KHT) crystallisation and precipitation after wine is bottled, is by adding seed KHT crystals, and holding temperatures below 0°C for a set time period. This process, is time-consuming and energy-intensive and involves a filtration step to remove the sediment. However, it is still the most economical stabilisation option.
The objective of this study was to develop alternative cold stabilisation strategies. For this purpose, plasma polymerized surfaces and natural zeolites were used for the first time.