Red wine studies

The cell and animal studies of red wine have examined effects in several cancers including leukemia, skin, breast and prostate cancers. Scientists are studying resveratrol to learn more about its cancer preventive activities. Recent evidence from animal studies suggests this anti-inflammatory compound may be an effective chemopreventive agent in three stages of the cancer process: initiation, promotion and progression.

Research studies published in the International Journal of Cancer show that drinking a glass of red wine a day may cut a man's risk of prostate cancer in half and that the protective effect appears to be strongest against the most aggressive forms of the disease. It was also seen that men who consumed four or more 4-ounce glasses of red wine per week have a 60 percent lower incidence of the more aggressive types of prostate cancer.

However, studies of the association between red wine consumption and cancer in humans are in their initial stages. Although consumption of large amounts of alcoholic beverages may increase the risk of some cancers, there is growing evidence that the health benefits of red wine are related to its nonalcoholic components.

Wine Glossary N - S

Natural wine. The product of the juice or must of sound, ripe grapes or other sound, ripe fruit (including berries) made with any cellar treatment authorized by subparts F and L of this part and containing not more than 21 percent by weight (21 degrees Brix dealcoholized wine) of total solids.

Nonbeverage wine. Wine, or wine products made from wine, rendered unfit for beverage use in accordance with §24.215.

Standard wine. Natural wine, specially sweetened natural wine, special natural wine, and standard agricultural wine, produced in accordance with subparts F, H, and I of this part.

Still wine. Wine containing not more than 0.392 gram of carbon dioxide per 100 milliliters.

Wine Terms

Foreign wine. Wine produced outside the United States.

Formula wine. Special natural wine, agricultural wine, and other than standard wine (except for distilling material and vinegar stock) produced on bonded wine premises under an approved formula.

Fruit wine. Wine made from the juice of sound, ripe fruit (other than grapes). Fruit wine also includes wine made from berries or wine made from a combination of grapes and other fruit (including berries).

Under-vine management - Herbicides

The main reason for managing the under-vine area is to reduce weeds, which take important water and nutrients from the vines. This is especially important in times of drought. Most growers spray herbicides, but there are other options.

Herbicides
Herbicides are a relatively inexpensive option and have the advantage of keeping the soil structure intact. Generally, a strip of broad-spectrum herbicide is periodically sprayed under the vines to about 0.5-0.75 m on either side of the vine row. Weeds should be sprayed before they seed to reduce the seed bank.

Take special care if systemic herbicides such as glyphosate (Roundup) are used during the growing season, as they may damage the vines. Remove all suckers and spray only in very calm conditions using a spray guard to prevent drift. Glyphosate is safe to spray in the vine dormant season, but only effective when weeds are actively growing.

Non-systemic herbicides such as Spray.Seed (paraquat + diquat) or Basta (glufosinate-ammonium) are safer for grape vines during the growing season. Be aware though that Spray.Seed is poisonous and special care is needed in handling and spraying operations.
If particular weeds are a problem, other options include Amitrole (amitrole + ammonium thioscyanate) and Illico (amitrole + glyphosate + ammonium thioscyanate). Additives such as Hammer (cafentrazone-ethyl) can also improve the effectiveness of knockdown herbicides against weed species that are harder to kill, like marshmallow and woody weeds. Pre-emergent or residual herbicides such as simazine and diuron are another option to provide longer-term weed control. However, these are not recommended for sandy soils, like those in the Granite Belt, where they may damage vines.

To reduce the possibility of herbicide resistance, it is a good idea to alternate between herbicides with different activity groups or to rotate herbicides with alternative methods of weed control. A list of herbicides registered for use in vineyards, can be downloaded from the Australian Wine Research Institute. Always read labels carefully before using any herbicide or other chemical product.

Alcohol Reduction of Wine

When a bonded winery proprietor wishes to reduce the ethyl alcohol content of wine, certain processes are authorized by wine regulation 27 CFR 24.248, Processes Authorized for the Treatment of Wine, Juice, and Distilling Materials. The approved processes include Reverse Osmosis and the Spinning Cone Column.

Although these processes are used to facilitate the creation of a wine product, they must be conducted on Distilled Spirits Plant (DSP) premises. The wine may be transferred in bond to a DSP for processing and returned to the winery, or the winery proprietor may wish to have the process conducted at the winery facility.

If the alcohol reduction is to take place at the winery facility, the proprietor of the bonded winery must first qualify to alternate the use of bonded wine premises as a DSP. Once qualified to alternate the premises as both a winery and DSP, the alcohol reduction may be conducted on DSP bonded premises. When the process is completed, the space and equipment can revert to winery use.

Witches Falls Winery - Winemaker

In turning a passion for drinking wine into a dedication to making it, Jon and his wife Kim have lived and worked in some of Australia's most well known wine districts, including the Hunter and Barossa Valleys. Jon and Kim now own Witches Falls Winery, a celebrated fixture in the Gold Coast's growing boutique wine district that offers visitors an educational experience through large windows that enable them to view all winemaking activities.

Jon sources the finest grapes from Queensland's well-known Granite Belt, a region of rich soil, cold winters and the high altitudes of Australia's Great Dividing Range. From the pruning, water and picking of the fruit Jon applies the same special ingredient of 'attention to detail' to the grapes when they reach the Witches Falls Winery, where he uses the latest technology to create a mouth-watering collection of wines.

Winemaker's pick

In his almost 30 year career Mike Hayes has made award-winning wine at vineyards across Australia and New Zealand. A third generation viticulturalist and winemaker, Mike began his passion when chipping grapes for his father at the age of 15 years.

Mike blends traditional techniques with the O'Reilly Canungra Valley Vineyards' state-of-the-art technology. His invaluable experience in growing wine grapes in the Gold Coast's unique climate enables him to produce the best fruit in order to make the best wine.

The meticulous attention Mike pays to his grapes throughout each stage of the process may be in contrast to the vineyards' mission of 'celebrating the simple pleasures of life', but it seems to be working with O'Reilly's Canungra Valley Vineyards wines receiving a number of national and international awards since the vines were first planted in November 1998.