There are many things that can go wrong in winemaking — from relatively benign mistakes to a complete write‑off. Understanding your options and how to get the help you need can save you time and money.

The good news is that today there are improved ways to test or treat wines for more informed decision making. In some cases, a perfectly saleable solution might be available and affordable, while others may unfortunately result in more serious outcomes, like involving insurers for instance.

 

Where to get help when something goes wrong

If something goes wrong — or even if you just suspect it might — the AWRI’s Helpdesk can provide support during the early and often stressful stages. Funded by Wine Australia, this is a free and confidential service available to all Australian wineries and grapegrowers.

The Helpdesk supports wine businesses facing a wide range of technical challenges, helping them navigate options and make informed decisions about treatments, trade‑offs or risk. 

Each year, the AWRI receives enquiries about diagnosing and managing suspected contamination, taint or accident situations, including:

• additive taints
• blending accidents
• brine leaks
• cleaning products
• hydraulic oil
• metals (iron, copper, etc.)
• microbial contamination
• packaging taints
• spray residues
• 2,4,6‑trichloroanisole (TCA) and 2,4,6‑tribromoanisole (TBA)
• water dilution

Some issues relate to quality while others relate to compliance. The AWRI has information and practical guidance available, including fact sheets on taints and details on regulations.

The AWRI often responds to rare situations that many winemakers would never have seen in their entire career. Many of the tests required to answer the difficult questions are now routine. And, if necessary, it is also possible to engage the AWRI commercially for one-off, highly sophisticated investigations.

Suppliers can be another great resource to connect with when things go awry.

How to check compliance and requirements

When it comes to compliance, a good starting point is understanding what additives and processing aids are permitted. These are summarised here along with guidance on Standard 4.5.1 of the Food Standards Code (previously known as ‘The P4’) which governs wine production in Australia.

For businesses exporting wine, country‑specific requirements can vary. More detailed guidance is available in Wine Australia’s Export Market Guides, which are updated regularly.

Common issues with grapes that can impact winemaking

Agrochemical use in the vineyard is the first stage where compliance matters, and the rules around what is permitted are very straightforward.

Wine Australia funds the AWRI to regularly update the ‘Dog Book’ (formally titled Agrochemicals registered for use in Australian viticulture) which provides clear guidance on chemical use and export market compliance.
 
But what if concerns arise after fruit has already been delivered and processed and juice or wine is already in tank?

For winegrapes, some of the most common or frustrating mistakes include:

• hydraulic oil contamination from tractors or harvesters
• fruit picked within the withholding period of a spray application
• use of sprays permitted for some — but not all — markets (such as phosphorous acid)
• spray drift from prohibited chemicals

While these situations can be stressful and expensive, the good news is that for many scenarios the AWRI, through Affinity Labs, has proven methods to test for residues. Results can then be assessed against relevant Maximum Residue Limits (MRLs) for different chemicals and markets. Independent testing may not solve the problem on its own, but it can provide clarity to support decisions, claims and negotiations.

How to minimise potential risk factors in the winery

From grape receival through to bottling, if something goes wrong, chances are the AWRI has seen it before and can help relieve the stress of some situations.

In straightforward cases, such as inadvertently blending red wine into white, the new rosé might be unexpected and expensive, but it often doesn’t require sophisticated laboratory testing to work through the business options.

There are a range of perfectly harmless (from both a safety and quality perspective) deposits caused by wine instabilities, including:

• potassium hydrogen tartrate (KHT) crystals
• less common calcium tartrates
• rare cases such as quercetin dihydrate (with Sangiovese appearing particularly susceptible)

The business risk here is perception. Consumers may reasonably assume crystals are glass, so the messiness of a product recall may come into play. The AWRI can provide detailed guidance on wine stabilities and managing the risks.

Taints present a different challenge and may originate from multiple sources, including:

• TCA (2,4,6‑trichloroanisole) or TBA (2,4,6‑tribromoanisole) from timber sources in the cellar — including, in some cases, oak barrels
• packaging materials
• brine leaks
• unexpected incidents, such as dropped mobile phones in tanks

Testing is available through Affinity Labs and having robust laboratory results can help businesses navigate options and identify workable solutions.

To help minimise risk in the first place, the AWRI provides guidance on quality assurance and testing procedures for winery additives.

 

Business practices and strategies to mitigate risk

Having strong business practices and stategies in place is critical to mitigate risk and avoid unnecessary cost and disruption. Effective strategies include:

• robust bulk wine and production record systems (including bottling records)
• clear contracts with growers, contract wineries and bottling facilities
• quality assurance systems and laboratory procedures
• retention or reference samples
• staff training
• appropriate and comprehensive insurance cover

Unfortunately, some mishaps or mistakes will inevitably happen and result in insurance claims, product recalls or legal disputes. At a time when wine businesses need to operate as efficiently as possible, the last thing anyone needs is to waste time and undermine value with the drain of costly recovery or rework.

Staying connected with your state wine industry association is one of the easiest ways to access resources, events and up‑to‑date information that can support your business.

While Wine Australia cannot legally provide advice on commercial arrangements, having a strong team of independent advisors in finance, law or banking is prudent in business.