Grower, Maker, Researcher - Wine Industry Insights

This podcast focuses on the latest developments around detection and monitoring of grey mould. Detection of grey mould of grapes is problematic as the fungus is often hidden from sight within the interior of the grape bunch.

Professor Chris Steel discusses the limitations of visual assessment for grey mould and shares results on alternative methods which provide better detection and quantification of the fungus.

This podcast discusses the widespread and increasing problem of scale and mealy bugs in vineyards. Guests Dr Linda Thomson from the Pest & Environmental Adaptation Research Group at the University of Melbourne and viticulturist, and Jenny Venus from brad case contracting share information on why these insects are a concern to winegrape growers, and discuss how to spot the problem early, and effective control measures.

In this episode, Ian Thomas from the Bureau of Meteorology explains “My Climate View” - an online service which allows vineyard managers to see long term projections of relevant key indices for anywhere in Australia. ‘My Climate View’ is a collaboration between the CSIRO and the Bureau of Meteorology, as part of the Climate Services for Agriculture program funded by the Australian Government's Future Drought Fund. This ASVO podcast is funded with support from Wine Australia. 

Hear the story of Ross Hill Wines' journey to become the first carbon neutral winery verified by the Australian Government.  

This ASVO podcast is part of a series funded by Wine Australia

This episode continues our previous chat on understanding smoke taint.  This episode's focus is on best practices for mitigating the effects of smoke taint.  Our guests, Professor Kerry Wilkinson, Dr Julie Culbert and winemaker Alex Cassegrain. This episode is a collaboration between The University of Adelaide, Waite Research Institute and ASVO.  

This episode of Grower, Maker, Researcher discusses the decisions wine growers need to make after smoke exposure of a vineyard. The guests in this episode are Professor Kerry Wilkinson, Dr Julie Culbert and winemaker Alex Cassegrain, and explores tried and tested options to reduce the risk of smoke tainted wine.  This podcast is a collaboration between The University of Adelaide, Waite Research Institute and ASVO.

Early warning of smoke taint is a game-changer for the industry. Ian Porter & Dean Cleave-Smith discuss the smoke sensor network which is dedicated to monitoring smoke taint risk in vineyards. 

This was a project funded by the Federal and Victorian Governments through a Regional Economic Stimulus and Resilience Grant awarded to the North-East Wine Zone following the 2019-20 bushfires, in partnership with Wines of the King Valley, La Trobe University and Wine Australia

Colin Hinze and Richard Hamilton discuss "How should you manage a vineyard that has been directly damaged by fire, and what is the best way to return the vines to productivity?" 

The project was delivered by Wine Australia in partnership with the Department of Primary Industries and Regions. It is a Local Economic Recovery project, which is jointly funded by the South Australian and Australian Governments under the National Disaster Recovery Funding Arrangements.

Tasmania-based cool climate viticulturist Ben Pietsch barely has time to take a deep breath between harvest and leaf fall. Some years there’s an interval of just two weeks so activities must be carefully planned. Ben moves fast post-harvest to replenish what’s been removed. Management is site specific but post-harvest vines must have access to water, nutrients and pests and diseases managed.

In Orange, Justin Jarrett deals with different climate and seasonal regimes so his approach is influenced by that, and the organic discipline applied to the vineyard. The approach to nutrition has changed significantly over the past 20 years, from a focus on nitrogen, phosphorus, and potassium levels to ensuring soil pH and soil carbon levels are right too. He says his management is about soil health monitoring, soil fungi and biological activity.