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January-February 2015 (Volume 30, Number 1)

2015 – The year ahead

All that sparkles – Consumer perceptions of sparkling wine

Application of molecular biology in wineries

Applying spectral technology to improve winemaking efficiency

Business sustainability and resilience – size doesn’t matter

Climate change: science, risks and responses

Copper fining of sulfidic off-odours – some complex white wine chemistry with practical outcomes

Dal Zotto pioneers Australian Prosecco in the King Valley

New app to help vine nurseries and growers evaluate the quality of planting material while workshop focuses on standards

New faces at the ASVO

Peter Belej – an A-grade grower, an A-grade bloke

Price, prestige and the sensory perception of underdog wines

Pulsed electric fields: a technology for improving phenolic extraction in red wines

Raising the roof with Roussanne

Ramsey and 110 Richter rootstocks perform well under water stress conditions in South Australia’s Barossa Valley

Reminding Australian drinkers: there’s no place like home

The age old problem of maturing wine consumers

The thin green line – the legal dangers of green marketing and how to do it safely

Trial-purchase-repurchase of the brand: How does a cellar door visit impact future sales?

What every wine brand needs to know about on-premise in China

Wine exporting: understanding the ins and outs – Part 1

Wrapping arms for cordon establishment: is it a stressful practice for grapevines?