Growth and Cycles in Australia’s Wine Industry: A Statistical Compendium, 1843 to 2013

Anderson, Kym; Aryal, Nanda R.

doi:10.20851/austwine

Cited by 19 publications

(23 citation statements)

References 38 publications

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“…These wines include multiple vintages of a broad cross‐section of Australian wines, from commodity to icon status, with a broad geographical spread. In addition, a strong correlation is seen between the cultivar mix of wines in the dataset, expressed as the proportion of wines of each cultivar included (http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12195/suppinfo) and the planted Australian vineyard area for each cultivar (Anderson and Aryal ): r = 0.979 for white wines and r = 0.998 for red wines (data not shown). Consequently the data presented are considered, in all probability, to be strongly representative of Australian wine in general.…”

Section: Data Collection and Analysismentioning

confidence: 98%

Trends in the composition of Australian wine 1984-2014

Godden

Wilkes

Johnson

2015

Australian Journal of Grape and Wine Research

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Data for wines from the 2004-2014 vintages were collated from the database of analytical results of The Australian Wine Research Institute's Commercial Services Group and are reviewed in the context of historical trends in wine composition. Data for those 11 vintages were generated from 24 066 commercially bottled Australian table wines (8384 white and rosé wines, and 15 682 red wines), which were submitted to The Australian Wine Research Institute for analysis required to comply with the export/import requirements of destination countries. The wines include multiple vintages of a broad cross-section of Australian wines from commodity to icon status, and producers of all sizes. The wines represent a broad geographical and cultivar spread, with the proportion of wines of each cultivar strongly correlating with the planted vineyard area. The data relate to the compositional variables: alcohol, glucose plus fructose, total dry extract excluding alcohol, sugar and volatile acidity (TDE), titratable acidity at pH 8.2, pH, free sulfur dioxide (SO2), total SO2, bound SO2, and the ratio of free to total SO2. Certain previously identified year-on-year trends have continued, and in some cases appear to have accelerated in the most recent vintages, particularly with increasing glucose plus fructose concentration and pH in red wines. In other cases, previously identified trends appear to have gone into reverse, notably the rise in alcohol concentration in red wines, and for a period, rising TDE in red wines, and one new trend in red wines is apparent, namely decreasing titrable acidity. There is some indication that new trends are also apparent with white and rosé wines, namely decreasing alcohol, increasing glucose plus fructose, increasing pH and an apparent downward shift in TDE, although ANOVA indicates little statistical significance in those trends. Data related to the concentration of SO2 demonstrate upward trends in free SO2 for white and rosé, and red wines. This has occurred with a concurrent decrease in the concentration of total SO2 in red wines for the most recent vintages, leading to a consequent rise in the ratio of free to total SO2. A rise in the ratio of free to total SO2 is also seen in white and rosé wines due to increasing free SO2 concentration. Overall white and rosé wines display fewer upward or downward trends compared with that of red wines, but greater year-on-year variability in the data.

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Section: Data Collection and Analysismentioning

confidence: 98%

Trends in the composition of Australian wine 1984-2014

Godden

Wilkes

Johnson

2015

Australian Journal of Grape and Wine Research

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“…By the mid‐2000s, however, the economic landscape of wine had changed significantly. Following a boom period, Australia faced a grape ‘glut’ caused by increased vineyard plantings and plateauing exports, increased competition and a relative diminishment in Australia's global image as a producer of good but cheap ‘commodity’ wine (Anderson and Aryal, 2015; Wine Australia, 2007). Changes to wine production and labelling stemming from the 1994 bilateral wine trade agreement between Australia and the European Commission required Australian producers to comply with European wine labelling laws—forbidding them, for example, to use legally protected European geographical appellations like ‘champagne’ or ‘burgundy’ to describe Australian wines.…”

Section: Mapping the Valementioning

confidence: 99%

Wine, geology mapping and the value of place in McLaren Vale

Skinner

2020

Australian J of Anthropology

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In the wine‐producing region of McLaren Vale, South Australia, the development of a detailed geology map has worked to increase understandings about the physical diversity of vineyard land. I argue that the production and deployment of social/scientific knowledge through the map is instrumental in strategic imaginings of the viticultural space of McLaren Vale. Ethnographic examination of ‘District Tastings’ of single‐vineyard Shiraz wines shows how the geology map provides a framework for understanding and promoting relationships between vineyard geology and wine flavours. This process feeds into debates over possible delineation of official winemaking ‘subregions’, which may provide a mechanism for the generation of economic value based on discourses of quality and distinctiveness. The map's depiction of geological diversity is embraced by wine producers, who seek to add value to their product through appeals to a purported uniqueness, scarcity or specialness based on geological terroir.

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“…It was down to 5 L of alcohol per capita in the 1890s, to 4 L by the late 1920s, and below 3 L during the Great Depression of the early 1930s. Thereafter it rose steadily to a peak of 10 L in the mid‐1970s, mostly of beer, before falling back to around 8 L by the early 1990s (Anderson , Chart 34).…”

Section: Australia's Wine Production and Trade Experience: Long‐run Tmentioning

confidence: 99%

“…It rose further during the two world wars when grain was kept for food rather than making beer, but otherwise showed a flat trend until the 1960s. By then, beer again comprised three‐quarters of all alcohol consumption in Australia, with just one‐eighth of the volume coming from wine (Anderson , Chart 35).…”

Section: Australia's Wine Production and Trade Experience: Long‐run Tmentioning

confidence: 99%

Australian wine industry competitiveness: why so slow to emerge?

Anderson

2018

Aus J Agri & Res Econ

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Despite favourable growing conditions, Australia's production or exports of wine did not become significant until the 1890s. Both grew in the 1920s, but only because of government support. Once that support was removed in the late 1940s, production plateaued and exports diminished: only two per cent of wine production was exported during 1975–1985. Yet over the next two decades, Australia's wine production quadrupled and the share exported rose to two‐thirds – before falling somewhat in the next 10 years. This paper explains why it took so long for Australia's production and competitive advantage in wine to emerge, why it took off spectacularly after the mid‐1980s and why it fell in the 10 years to 2016. It concludes that despite the recent downturn in the industry's fortunes, the country's international competitiveness is now firmly established and commensurate with its ideal wine‐growing climate, notwithstanding the likelihood of further boom‐slump cycles in the decades ahead.

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Growth and Cycles in Australia’s Wine Industry: A Statistical Compendium, 1843 to 2013

Cited by 19 publications

References 38 publications

Trends in the composition of Australian wine 1984-2014

Trends in the composition of Australian wine 1984-2014

Wine, geology mapping and the value of place in McLaren Vale

Australian wine industry competitiveness: why so slow to emerge?

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