WINETECH Technical Yearbook 2020

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CONTENTS2
AUTHORS4
FOREWORD5
VITICULTURE6
Grapevine rupestris stem pitting associated virus7
With a pinch of salt…10
Poor detection of grapevine leafroll-associated virus type 3 in rootstocks12
Responding to climate change16
Climate change in the viticulture sectors: Overview of long-term climate trends in the Western Cape (PART 1)18
Using thermal satellite land surface temperature to supplement weather station temperatures in the Western Cape (PART 2)22
Seasonal weather variation within local mesoclimates explained using high resolution climate data (PART 3)25
Impact of local site and inter-seasonal weather variability on grapevine responses (PART 4)30
The integration of multiple view points for adaptation/mitigation strategies in the context of warmer and drier future (PART 5)34
Ring nematode in grapevine – a major problem for producers and researchers38
Katydid ecology in vineyards41
Feedback from the 11th International Workshop on Grapevine Trunk Diseases44
Incidence and spread of aster yellows49
Indigenous leafhopper transmits aster yellows52
Grape flavan-3-ol evolution under altered light and temperature conditions in Cabernet Sauvignon (PART 1)54
Grape flavan-3-ol composition under altered light and temperature conditions in Cabernet Sauvignon (PART 2)60
Grape flavan-3-ol and anthocyanin composition under altered light and temperature conditions in Cabernet Sauvignon (PART 3)65
Grape flavan-3-ol evolution (PART 4): Effect of sequential harvesting on the sensory properties of the wines70
Eutypa-like fungi associated with grapevine cankers and dieback74
OENOLOGY77
Wine sensory benchmarking (PART 1): Why, when and how78
Wine sensory benchmarking (PART 2): The pros and cons of three suitable sensory methods80
Thiols in red wine (PART 1): Background and relevance83
Thiols in red wine (PART 2): Individual thiols and levels86
Thiols in red wine (PART 3): Thiols interaction in a Pinotage base wine89
Thiols in red wine (PART 4): The matrix91
Volatile sulphur compounds93
Manipulation of Shiraz flavour96
Wine consumers are creatures of brand habits99
Which wine and wh(Y)? Industry perspectives on Generation Y consumers’ wine selection behaviour102
Yeast and its ability to release thiols105
Lachancea thermotolerans yeast and its role in winemaking108
Torulaspora delbrueckii and its role in winemaking111
Metschnikowia pulcherrima yeast and its role in winemaking113
Schizosaccharomyces pombe yeast and its role in winemaking117
Pichia kluyveri yeast and its role in winemaking119
The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts121
New developments in protein stability123
IN THE VINEYARD125
Pinotage ripening – an overview126
Highlights of the 2019 Gen-Z cover crop demos129
Trellis systems in Worcester and Breedekloof137
Raise your goblet140
Winetech vine and wine innovation watch: Fighting vineyard pathogens with UV light143
Aster yellows145
IN THE CELLAR148
Exploring PET and BIB as possible alternative packaging for Sauvignon blanc149
Fine tuning flotation with potato protein152
The latest developments in grape sorting technology156
Fructophilic yeasts and yeast strain choice158
The conversion of sugar to alcohol160
The management of phenols in the vineyard and cellar162
Decreasing the cooling cost of cellars164
The chemical composition of stainless steel166
The phenolic compounds of white wines168
The sanitation of Brett infected barrels170
Bentonite alternatives172
The sustainability of French oak174
The impact of sulphur dioxide additions at crush on wine yeasts, bacteria and sensory attributes176
Winetech vine and wine innovation watch: KPA for the tartrate stabilisation of wines178
Winetech vine and wine innovation watch: Magnetic nanoparticles for the protein stabilisation of wines180
GENERAL182
Why calculate your carbon footprint? The value of knowing your carbon emissions in a global context183
Benchmark Report 2020 – South African Wine Grapes186
WINETECH189

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