2009 Bushfires- Information For Growers

The Victorian Department of Primary Industries in conjunction with the Grape and Wine Research and Development Corporation, the Victorian Wine Industry Association and Regional Associations wish to announce the release of a information sheet highlighting the key contacts that may be able to assist growers during the coming weeks.

Smoke from the recent bushfires across the state of Victoria has been visible in many grape producing areas which will be of great concern to growers, wineries and the industry in general. Prevailing winds have however been quite favourable in reducing its density and possible exposure to grapevines. This information sheet aims to give growers and industry as much information as possible to allow them to make quick, concise and informed decisions about the direction to take with regards to this year's harvest.

Testing

The assessment of whether you need to test for smoke effect in your grapevines is a decision for each individual grower or winery concerned. Smoke levels and density has varied greatly between regions and is constantly changing due to changing weather conditions and prevailing winds. If you have any concern that your vines may have been exposed to smoke from the recent and continuing bushfires, testing may give you an indication of this level and the possible outcomes for your fruit. Growers should discuss their options with concerned wineries and use this information to assist in making decisions.

The most effective time to test levels of guaiacol and 4-methyl guaiacol to give an idea of levels in the finished wine product is as close to harvest as possible. This will allow the testing to show the highest possible reading, if any, and this will give the most accurate comparison to the day of harvest.

AWRI: - Testing for Guaiacol / 4 - Methyl guaiacol analysis.

Guaiacol and 4-methylguaiacol were emphasised as important indicator compounds contributing to ‘smoky’ taint in juice and wines. The AWRI Analytical Service has an inexpensive and rapid method to accurately measure these compounds in grapes, juice and wine.  If you suspect your fruit has been affected by smoke taint, please contact Randell Taylor, Trace Analysis Laboratory Supervisor at the Australian Wine Research Institute (AWRI) on telephone 08 8303 6600 or email randell.taylor@awri.com.au (Source- AWRI website, 2009).

AWRI have committed to a fast turn around time of 3 working days on receipt of the sample to be tested.  The Analytical Service offers a free freight service from anywhere in Australia, for Vic country - TNT Road Express 2 to 4 days Phone: 131150 or Australia Wide Australia Post Road Reply Paid 197.

For more information and pricing, go to- AWRI Website

Vintessential:- Testing for Guaiacol / 4 - Methyl guaiacol analysis.

Potentially adverse levels of smoke taint from bush fires can be predicted in berries, juice and wine by measuring the guaiacol and 4 methyl guaiacol levels. Winemakers can use the results to assist with any harvesting or processing decisions. Please note that berry samples from Phylloxera Infestation Zones (PIZ) must be accompanied by a DPI Permit.(Source- Vintessential website, 2009.) For more information and pricing- www.vintessential.com.au/

Latest Research on Smoke Effect on Wine Grapes - February 2009

Kristen Kennison, Kerry Wilkinson and Mark Gibberd in conjunction with the Department of Agriculture and Food WA, Curtin University of Technology and the University of Adelaide have just released their latest findings from a GWRDC funded project on the effect of smoke on grapevines. This study has found that the period 7 days post veraison to harvest has the highest potential for smoke uptake.......

 Click to download file.

A fact sheet has also been produced by the Victorian Department of Primary Industries in conjunction with the King Valley Vignerons, as a part of the 'Strategies to manage the impact of smoke taint in Australian vineyards' project.

Click to download file.

DPI Grapes: - Smoke Effect DVD and online video on DPI website.

A DVD has been produced by DPI Farm Services Victoria (FSV) from a Grape and Wine Research Development Corporation funded workshop on the effect of smoke on wine grape quality.  For a copy of the DVD, please contact Kieran Murphy on 03 92964658 or kieran.murphy@dpi.vic.gov.au

An online video provides a summary of the DVD and is available to view on the DPI Victoria Website, to view - FARMVIEW

A copy of the 2007 report 'Understanding the sensitivity to timing and management options to mitigate impacts of bush fire smoke on grape and wine quality' is available.  To read report - 2007 Smoke Report

Assistance for Growers with Sample Delivery

DPI Victoria are offering assistance to growers who wish to sample their fruit for testing levels of guaiacol and 4-methyl guaiacol and may need assistance with the preparation, processing and transport of these samples. As the AWRI is located in South Australia all samples that are sent are bound by Phylloxera protocols and must be accompanied by a Plant Health Certificate as issued by the Plant Standards branch of Victorian DPI. A Plant Health Certificate can only be issued if the samples have been frozen at -18 degree C for a period of 24 hours in an approved facility. Depending on demand, the DPI Grapes Team will take delivery of fresh samples at a number of central locations for processing as per Plant Standards requirements and shipped in bulk to the AWRI. To register your interest for this service please contact Ricky James at DPI Rutherglen on 02 60304611 or ricky.james@dpi.vic.gov.au

A 500 gram representative sample(berries or bunches) from each block/variety you wish to be tested will need to be double bagged in appropriately sized cliplock bags. Both the inner and outer bag will need to be labelled with adhesive labels stating the growers name, address, variety and block details. As samples can not leave Phylloxera Infested Zones without a Plant Health Certificate it is envisaged that the collection points will be in the North East, Nagambie and within the Yarra Valley PIZ zone. Samples from PEZ and PRZ areas can be delivered into these areas for collection. 

VWIA:- Media Release -  Lead agency for all communication.

Joanne Butterworth-Gray, Chief Executive of the Victorian Wine Industry Association (VWIA) believes that 'planning, information and assistance for key industry stakeholders and growers should be approached in a highly collaborative manner and the VWIA are in the best position to assist with the planning and coordination of efforts and ensure that this is communicated to all key stakeholders effectively and as soon as possible.'

For further information, contact:
Joanne Butterworth-Gray
Chief Executive
Victorian Wine Industry Association
P:    03 9642 2505       M:  0412 703 014       E:    joanne@vwia.org  W: www.winesofvictoria.com.au 

Consultation between GWRDC , Victorian DPI, Regional Associations and the VWIA have determined it is important that planning, information and assistance for key industry stakeholders and growers should be approached in a highly collaborative manner.