Oenology Paper of the Year Award

Tingting Shi, The University of Adelaide

Recognition for the 2024 Oenology Paper of the Year goes to Tingting Shi for “Impact of Smoke from Wheat, Oat, and Clover Stubble Burning on Cabernet Sauvignon Grapes and Wine.” 

This paper considered whether stubble burning by the crop industry may impact grape quality. Within its conclusions, the paper outlines certain stubble conditions (moisture content) that may reduce the likelihood of the smoke tainting grapes.  

The topic is critical because many wine regions have farming and viticulture in close proximity. The paper offers scientific support for the crop and grape growers to work harmoniously. It will help to make lobbying against stubble burning more targeted to the spaces where it is a risk, rather than across the board, or to alleviate concerns of grape growers when the risk is low. 

Tingting is currently completing a six-month internship at Gallo Winery in California, USA. She is a third-year PhD student at the University of Adelaide, focusing on smoke taint prevention in the vineyard, after her Honors degree in Viticulture and Oenology. 

Impact of Smoke from Wheat, Oat, and Clover Stubble Burning on Cabernet Sauvignon Grapes and Wine

Tingting Shi, Renata Ristic, Kerry L. Wilkinson

First published: 26 September 2023

https://doi.org/10.1155/2023/6693220

 Maddy Jiang, The Australian Wine Research Institute

The Effect of Pre-Veraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine.

While previous papers have explored the impact of smoke post-veraison, this paper
focuses on the impacts pre-veraison. This paper has immediate benefit to the wine industry in Australia and internationally. It is highly topical with the latest prediction of a hot dry summer in south-eastern Australia and will allow better decisions to be made after any smoke-tainting incident.

Citation: W. W. Jiang, E. Bilogrevic, M. Parker, I. L. Francis, P. Leske, Y. Hayasaka, S. Barter, M. Herderich, "The Effect of PreVeraison Smoke Exposure of Grapes on Phenolic Compounds and Smoky Flavour in Wine", Australian Journal of Grape and Wine Research, vol. 2022, Article ID 9820204, 15 pages, 2022. https://doi.org/10.1155/2022/9820204

Dr Marcos Bonada, from the South Australian Research and Development Institute for the paper “Soil water availability during spring modulates canopy growth and impacts the chemical and sensory composition of Shiraz fruit and wine” doi.org/10.1111/ajgw.12506

Dr Bonada’s paper was selected by the committee because it demonstrated the importance of establishing a framework for the adoption of irrigation strategies that may maintain regional style in the context of a changing climate.

Ratnayake, S., Stockdale, V., Grafton, S., Munro, P., Robinson, A., Pearson, W., McRae, J. and Bacic, A. (2019), Carrageenans as heat stabilisers of white wine. Australian Journal of Grape and Wine Research, 25: 439-450. https://doi.org/10.1111/ajgw.12411

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Kosel, J. , Raspor, P. and Čadež, N. (2019), Maximum residue limit of fungicides inhibits the viability and growth of desirable non‐Saccharomyces wine yeasts. Australian Journal of Grape and Wine Research, 25: 43-52. doi:10.1111/ajgw.12364

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Boss, P.K., Kalua, C.M. , Nicholson, E.L. , Maffei, S.M. , Böttcher, C. and Davies, C. (2018), Fermentation of grapes throughout development identifies stages critical to the development of wine volatile composition. Australian Journal of Grape and Wine Research 24, 24-37. doi: 10.1111/ajgw.12296

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Gazzola, D., Vincenzi, S., Marangon, M., Pasini, G., and Curioni, A. (2017) Grape seed extract: the first protein‐based fining agent endogenous to grapes. Australian Journal of Grape and Wine Research, 23: 215– 225. doi: 10.1111/ajgw.12268.