NT seafood labelling laws

Made available by the Northern Territory Library via the Publications (Legal Deposit) Act 2004 (NT).Seafood labelling requirements introduced by the Northern Territory Government in 2008 require fish retailers advertising seafood for sale to the public to clearly label that seafood is imported if it has not been caught in Australia. Fish retailers include restaurants, caf?s, take away stores and fish and chip shops. The NT is the only jurisdiction in Australia that requires the food service sector to label its seafood. The survey showed that the source of seafood has not changed dramatically as a result of the labelling laws, but there has been a drop in the use of imported product provided by seafood wholesale suppliers to fish retailers.Non technical summary -- Executive summary -- Background -- Need -- Objectives -- Method -- Results -- Benefits and adoption -- Further development -- Planned outcomes -- Conclusion -- Bibliography -- Appendix 1-1

Influence of ultraviolet exclusion and of powdery mildew infection on Sauvignon Blanc grape composition and on extraction of pathogenesis-related proteins into juice

© 2015 Australian Society of Viticulture and Oenology Inc. Background and Aims: Ultraviolet (UV) radiation and powdery mildew infection could increase the concentration of phenolic substances and proteins in grape berries. This study investigates the changes in the composition of Sauvignon Blanc grapes in response to UV exclusion and to powdery mildew infection, and any consequential influence on the extraction of pathogenesis-related (PR) proteins into juice which may influence bentonite requirement for wines. Methods and Results: Exclusion of UV and powdery mildew infection treatments was applied to potted grapevines grown in a glasshouse. For all treatments, grape skin, pulp and extracted juice were analysed for the concentration of phenolic substances and proteins. The UV exclusion treatment resulted in a lower concentration of phenolic substances, tannins and PR proteins in grape skin, but had no effect on the PR proteins in pulp. Powdery mildew infection of grapes resulted in a significant increase in PR proteins in grape skin and pulp but had no impact on tannins in skin. A lower concentration of PR proteins was observed in the corresponding juice from the control of the UV exclusion experiment. The significantly higher concentration of PR proteins in grapes from the high powdery mildew infection treatment was reflected in the resultant juice. Conclusions: Powdery mildew infection and UV exclusion have a significant impact on the composition of Sauvignon Blanc grapes. The concentration of PR proteins in juice is predominantly determined by their concentration in grape pulp, but their concentration in grape skin and interactions with phenolic substances/tannins during the juicing process may modulate their final concentration in juice. Significance of the Study: Pathogenesis-related proteins are the main cause of haze formation in finished white wine. The findings presented here contribute to an improved understanding of the variable concentration of PR proteins in juice and resultant wine, and hence the variation in bentonite requirement