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Wine
Multiple technology areas
Data and AI IoT & smart-farming Machinery & hardware
Research project

Large scale automated visual yield estimation in table grape vineyards

This project aims to test automated visual yield technology on larger properties of early adopters that have dedicated staff to …

Wine
Multiple technology areas
Data and AI IoT & smart-farming Machinery & hardware
  • Funded by

    AgriFutures Australia

  • Project date

    30 Apr 2023 -
    11 Jul 2024

  • Research organisation

    Australian Table Grape Association

Logo for Large scale automated visual yield estimation in table grape vineyards
Wine
Plant science
Research project

Implementation of a national standard for grapevine certification - Phase 2a

This project is the second phase of a program of work to develop a national certified standard for grapevine propagation material which is underpinned by current science and can be applied throughout the propagation supply chain and into vineyards.

Wine
Plant science
  • Funded by

    Wine Australia

  • Project date

    10 Oct 2022 -
    30 Jun 2024

  • Research organisation

    Foundation Viticulture

Logo for Implementation of a national standard for grapevine certification - Phase 2a
Multiple industries
Cross industry Fruits Wine
Research project

Australian Food and Wine Collaboration Group - Market Expansion Initiative

Hort Innovation is leading a collaboration between rural RDCs and commodity peak bodies across five sectors and leveraging industry-government partnerships …

Multiple industries
Cross industry Fruits Wine
  • Funded by

    Hort Innovation

  • Project date

    4 Aug 2022 -
    30 Jul 2024

Logo for Australian Food and Wine Collaboration Group - Market Expansion Initiative
Wine
Robotics
Research project

Robotics-ready AI in Viticulture

The Yield, Yamaha, UTS, Food Agility and Treasury Wine Estates have partnered to explore the opportunities presented by combining robotics, micro-climate weather services and artificial intelligence (AI) for wine grape production. This project will test the ability for field robots to observe vine growth and vine health to feed into The Yield’s Digital Playbook and AI predictions of wine grape tonnage and other harvest features throughout each growing season.

Wine
Robotics
  • Funded by

    Food Agility Cooperative Research Centre (Food Agility CRC)

  • Project date

    1 Jul 2022 -
    28 Jun 2024

  • Research organisation

    University of Technology Sydney (UTS)

Logo for Robotics-ready AI in Viticulture
Wine
Research project

Pinion Advisory - PIRSA Bushfire Recovery Case Studies

The aim of this project is to extend bushfire recovery trials in the Adelaide Hills for a third season, to allow three small-scale trial sites to continue to be managed and monitored across vintage 2023.

Wine
  • Funded by

    Wine Australia

  • Project date

    1 Jul 2022 -
    30 Jun 2023

  • Research organisation

    Department of Primary Industries and Regions South Australia (PIRSA)

Logo for Pinion Advisory - PIRSA Bushfire Recovery Case Studies
Wine
Research project

Improving viticulture and oenology practice through extension and communication

The Australian wine sector operates in a dynamic and competitive environment, both domestically and overseas. It is critical that stakeholders have up-to-date information to ensure that their contributions to the sector reflect best practices and their businesses are sustainable, efficient and competitive.

Wine
  • Funded by

    Wine Australia

  • Project date

    17 Jun 2022 -
    30 Jun 2026

  • Research organisation

    The Australian Wine Research Institute (AWRI)

Logo for Improving viticulture and oenology practice through extension and communication
Wine
Multiple technology areas
Plant science Traceability
Research project

Volatile compound insights: Flavour attributes of current and future commercial significance to growers and winemakers

Understanding the formation and fate of key volatile compounds is a core capability that requires continuation in our sector, as these compounds provide researchers and producers with quality targets for improvements in vineyard and winemaking practices. Volatiles contribute specific varietal and regional characters and contribute greatly to the overall in-mouth sensory experience. The volatiles of wine can be the mark of its quality for a consumer when drinking or the basis of its rejection and are influenced at every stage of handling or processing. At the core of an innovative sector is the ability to understand and measure key volatiles, while developing practices to influence or control flavours associated with wine quality and style.

Wine
Multiple technology areas
Plant science Traceability
  • Funded by

    Wine Australia

  • Project date

    17 Jun 2022 -
    30 Jun 2026

  • Research organisation

    The Australian Wine Research Institute (AWRI)

Logo for Volatile compound insights: Flavour attributes of current and future commercial significance to growers and winemakers
Wine
Plant science
Research project

Genetic diversity of Australian wine grapevine germplasm

Grapevine planting material represents a major investment and critical production asset for the Australian wine industry, but the genetic diversity that is present in Australia is poorly understood. Furthermore, while grapevine cultivars can be unequivocally typed by ampelography and/or genetic tests, clonal identification solely relies on the tracing of supply records to the point of origin. Such records are not always available or reliable, particularly for older accessions. Whole genome sequencing (WGS) provides the most highly detailed methodology for defining grapevine cultivars and more importantly, clones of those cultivars.

Wine
Plant science
  • Funded by

    Wine Australia

  • Project date

    17 Jun 2022 -
    30 Jun 2024

  • Research organisation

    The Australian Wine Research Institute (AWRI)

Logo for Genetic diversity of Australian wine grapevine germplasm
Wine
Plant science
Research project

Fermentation management through optimal microbial consortia

An ideal fermentation for wine is short, typically lasting no longer than a week. When fermentations become protracted, the delays can have a direct effect on the scheduling of winery operations. Worst-case scenarios may see residual sugar concentrations failing to meet production specifications, resulting in time-consuming and potentially expensive remediation actions. Fermentation management is complicated by the different types of fermentation employed (alcoholic and malolatic), the mode of those fermentations (concurrent or sequential, inoculated or not), the styles of wine being made (red or white, cellar bright juice or high solids) and the composition of the fermentation substrate (high YAN or high sugar) to name a few. These choices have the potential to shape fermentation outcomes and can lead to unpredictability in both the overall duration and completeness of fermentation.

Wine
Plant science
  • Funded by

    Wine Australia

  • Project date

    17 Jun 2022 -
    30 Jun 2026

  • Research organisation

    The Australian Wine Research Institute (AWRI)

Logo for Fermentation management through optimal microbial consortia
Wine
Food processing technology
Research project

Addressing production challenges through the management of wine non-volatiles

Non-volatile compounds such as anthocyanins, tannins, polysaccharides, proteins, amino acides and organic acids are present in wine at high concentrations relative to other components. Adequate extraction and retention of non-volatile compounds are critical to wine quality (colour, texture). However, due to both their larger size and tendency to interact, non-volatile compounds cause problems in wine processing, like haze formation, precipitation, crystallisation and adsorption.

Wine
Food processing technology
  • Funded by

    Wine Australia

  • Project date

    17 Jun 2022 -
    30 Jun 2026

  • Research organisation

    The Australian Wine Research Institute (AWRI)

Logo for Addressing production challenges through the management of wine non-volatiles
Wine
Plant science
Research project

Wine components and interactions influencing the in-mouth sensory properties of Australian wine

The primary tastes of sweet, salty, sour, bitter and savoury (umami) are well defined and understood to direct our food choices. Overt bitterness in wine is generally considered acceptable and it is important to identify and learn to control bitterants in wine. Savoury characters in wine, although commonly reported in tastings are virtually unstudied. Sweet taste, even at low level, can strongly drive consumer preferences of beverages. Although wine sweetness is often ascribed to residual sugar it does not explain the sensation often described by winemakers as 'fruit-sweetness', which appears in 'dry' red wines. Beyond these basic tastes, there are the mouth-feel sensations, such as astringency, fullness (body) and viscosity, which together elicit the more complex experience of wine texture.

Wine
Plant science
  • Funded by

    Wine Australia

  • Project date

    17 Jun 2022 -
    30 Jun 2026

  • Research organisation

    The Australian Wine Research Institute (AWRI)

Logo for Wine components and interactions influencing the in-mouth sensory properties of Australian wine
Wine
Plant science
Research project

Transformative microbiological inputs for innovative winemaking

Wine is the ultimate culmination of a plethora of complex biological processes. Accordingly, most inputs (even when excluding grape must) are biologically based and include commercial yeasts, bacteria and enzymes used in processing. Classically, the development of improved biological inputs has resolved around phenotypic selection, in which organisms with improved characteristics are specifically chosen for further use or as a breeding stock. As selection relies on genetic variation, mutagenesis is often used to increase the pool of variation available. However, standard mutagenesis/selection is a random process, in which isolates with the required alteration must be identified from a background of thousands of strains. Classical strain development is therefore resource intensive, which ultimately limits the scope of research that can be undertaken.

Wine
Plant science
  • Funded by

    Wine Australia

  • Project date

    17 Jun 2022 -
    30 Jun 2026

  • Research organisation

    The Australian Wine Research Institute (AWRI)

Logo for Transformative microbiological inputs for innovative winemaking
Wine
Research project

Emissions Reduction Roadmap

This project aims to develop an emissions reduction roadmap and toolkit with and for the Australian grape and wine sector. The roadmap will assist the sector in defining its emissions targets, guide the sector collectively in progress towards those targets and provide practical information on emissions management to producers in an accesible form.

Wine
  • Funded by

    Wine Australia

  • Project date

    6 Jun 2022 -
    5 Dec 2022

  • Research organisation

    Edge Environment Pty Ltd

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Wine
Imagery
Research project

Automated visual yield estimation in table grape vineyards

This project will allow producers to build their own business plan to adopt technology. With the help of Australian Table …

Wine
Imagery
  • Funded by

    AgriFutures Australia

  • Project date

    10 Jan 2022 -
    19 May 2023

  • Research organisation

    Australian Table Grape Association

Logo for Automated visual yield estimation in table grape vineyards
Wine
Machinery & hardware
Research project

AgTech Ready - McLaren Vale Wine Region

This project will address identified barriers to adoption to drive uptake of AgTech in the region. McLaren Vale Grape Wine …

Wine
Machinery & hardware
  • Funded by

    AgriFutures Australia

  • Project date

    5 Jan 2022 -
    18 May 2023

  • Research organisation

    McLaren Vale Grape Wine and Tourism Association

Logo for AgTech Ready - McLaren Vale Wine Region
Wine
Multiple technology areas
Automation Robotics
Research project

Assessing the practicality of the robot platforms from SwarmFarm Robotics

This project will explore the use of robots to perform vineyard tasks in the Coonawarra region of South Australia, and work with STEM graduates to attract a new labour force to manage this equipment and alleviate the challenges of an ageing human workforce.

Wine
Multiple technology areas
Automation Robotics
  • Funded by

    Wine Australia

  • Project date

    1 Jan 2022 -
    30 Jun 2025

  • Research organisation

    Treasury Wine Estates

Logo for Assessing the practicality of the robot platforms from SwarmFarm Robotics
Wine
Multiple technology areas
Crop protection Plant science
Research project

National Grapevine Collection Coordinator

Wine Australia has developed a strategic framework for the management of Australia’s grapevine germplasm resources. This project seeks to …

Wine
Multiple technology areas
Crop protection Plant science
  • Funded by

    Wine Australia

  • Project date

    1 Jan 2022 -
    1 Jan 2025

  • Research organisation

    Foundation Viticulture

Logo for National Grapevine Collection Coordinator
Multiple industries
Aquaculture Beef cattle Cotton Dairy Eggs Fruits Nuts Other rural industries Sheep & lamb Vegetables Wild catch fisheries Wine
Multiple technology areas
Input management Plant science
Research project

Designing the integration of extension into research projects

This project will work with researchers, extension officers, growers and farmers to develop an RD&E process which provides the best opportunities for adoption of research outputs that will benefit the end user. Phase 2 which is separate to this project aims to trial the process.

Multiple industries
Aquaculture Beef cattle Cotton Dairy Eggs Fruits Nuts Other rural industries Sheep & lamb Vegetables Wild catch fisheries Wine
Multiple technology areas
Input management Plant science
  • Funded by

    Hort Innovation

  • Project date

    24 Dec 2021 -
    10 Jul 2022

  • Research organisation

    Enablers of Change

Logo for Designing the integration of extension into research projects
Multiple industries
Aquaculture Beef cattle Cereal grains Cotton Cross industry Dairy Eggs Forestry Fruits Game Honey bees Nuts Oilseeds Other rural industries Pasture, fodder & feed Pork Poultry Pulse grains Sheep & lamb Sugar Vegetables Wild catch fisheries Wine Wool
Data and AI
Research project

A common approach to sector-level GHG accounting for Australian agriculture

This project is focused on developing a common framework for greenhouse gas accounting of Australian agricultural activities at the sector level.

Multiple industries
Aquaculture Beef cattle Cereal grains Cotton Cross industry Dairy Eggs Forestry Fruits Game Honey bees Nuts Oilseeds Other rural industries Pasture, fodder & feed Pork Poultry Pulse grains Sheep & lamb Sugar Vegetables Wild catch fisheries Wine Wool
Data and AI
  • Funded by

    Agricultural Innovation Australia (AIA)

  • Project date

    18 Nov 2021 -
    31 Mar 2023

  • Research organisation

    Commonwealth Scientific and Industrial Research Organisation (CSIRO)

Logo for A common approach to sector-level GHG accounting for Australian agriculture
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