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Table of Contents

1 Introduction
2 Climate and site
3 Host-parasite interactions

3.1 Phytoalexins
3.2 Laccase

4 Harvest

4.1 Varieties, vineyard assessment and harvest criteria
4.2 Cane cutting
4.3 Ice wine
4.4 Harvesting methods
4.5 Hand-picking
4.6 Mechanical harvesting

5 Winemaking

5.1 Juice extraction
5.2 Whole-bunch pressing
5.3 Crushing
5.4 Pressing
5.5 Clarification of juice
5.6 Fermentation
5.7 Volatile acidity
5.8 Fermentation vessel
5.9 Barrel fermentation
5.10 Formation of glycerol
5.11 Post-fermentation handling
5.12 Wood maturation
5.13 Fining and filtration
5.14 Cold stabilisation

6 Sensory characteristics of Botrytis-affected and non-Botrytis sweet wines

6.1 Botrytis, cane-cut and late harvest Semillon
6.2 Botrytis, cane-cut and late harvest Riesling
6.3 Botrytis, cane-cut and late harvest Pinot Gris
6.4 Botrytis, cane-cut and late harvest Gewürztraminer
6.5 Botrytis, cane-cut and late harvest Viognier

Authors

Steve Warne

Steve Warne

Steve Warne received bachelor degrees in Science from Adelaide University and Viticulture and Enology from Roseworthy College. He has over twenty-five years’ winemaking experience in Australia and abroad. During this time he has held senior positions at De Bortoli, Evans & Tate and Casella Wines. His interests include systems for oak and grape flavour manipulation and winery design and management for low cost, low waste and superior wine quality.


Martin Cooper

Martin Cooper

Martin Cooper has spent fifteen years refining his winemaking craft. As Group Senior Winemaker at McWilliams Wines he refined his Botrytis Semillon winemaking skills, enabling him to develop his current winemaking approach with Botrytis Riesling in the Great Southern. He is a firm believer in viticulture as the foremost concern in quality winemaking and continues to enjoy pushing new boundaries as a consultant oenologist with clients in Western Australia and Western Europe.


Nick Bulleid

Nick Bulleid

http://nickbulleid.com

Nick forsook a 14-year career in biological oceanography with CSIRO to join the wine industry in 1984. He has been a full-time wine journalist writing for national newspapers and magazines, winning the Charles Heidsieck Award for Excellence in Wine Writing in 1985. He was also Wine Manager for Cellarmaster Wines Pty Ltd and for nine years worked in the head office of Southcorp Wines Pty Ltd, primarily to assist the flow of information between wine production and the marketing and sales departments. He has also been a visiting Associate Professor at Charles Sturt University lecturing on sensory evaluation for 13 years.

Nick became the third Master of Wine in Australia, passing the examination at first attempt in 1992.

Nick is currently an independent consultant, providing assistance with winemaking, blending, quality assessment, valuation and marketing, both in Australia and New Zealand. He is frequently engaged as expert witness in disputes and legal cases involving wine quality and technical issues. He writes occasional articles for consumers and a regular column From the tasting bench in WBM, Australia’s Wine Business Magazine. He has judged at most capital city and major regional wine shows in Australia and New Zealand and several others overseas.

He has been a shareholder and Director of Brokenwood Wines Pty Ltd since 1978.

Nick manages his own Hatherleigh vineyard at 910 metres in the chilly Southern Tablelands of NSW where he tries to coax Pinot Noir to ripeness.