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2,621 results for Wine Australia

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Wine
Plant science
Research project

North-East Victoria vineyard smoke sensor network

This project aims to deliver an early warning network of smoke sensors that assesses vineyard exposure to smoke in North-East Victoria, one of the most bushfire-prone wine regions in Australia. The network of 100 sensor stations will record, analyse and report the exposure of wine grapes to individual smoke events and accumulated seasonal smoke exposure. An electronic dashboard will provide information back to producers and inform critical business decisions such as grape testing, vineyard management, and winemaking strategies to manage smoke effects. The network has the potential to be deployed nationally and exported.
  • Funded by

    Wine Australia

  • Project date

    30 Jun 2021 -
    31 Dec 2022

  • Research organisation

    La Trobe University

Wine
Multiple technology areas
Crop protection Input management Plant science
Research project

Validation and implementation of an early warning system to reduce smoke impacts from prescribed burns and bushfires on agricultural industries in Victoria

This project will develop a fully integrated network of air quality sensors to provide real-time data on smoke dose and the risk of smoke taint in winegrapes. Accurate prediction of the doses which cause smoke taint will enable the emergency sector to organise and conduct planned burns more effectively and with less risk to agricultural industries, particularly the wine industry.
  • Funded by

    Wine Australia

  • Project date

    1 Jan 2021 -
    30 Mar 2022

  • Research organisation

    La Trobe University

Wine
Research project

AWRI Helpdesk

This project provides helpdesk support for technical problems encountered by Australian grapegrowers and winemakers. Support includes identifying issues, and providing …
  • Funded by

    Wine Australia

  • Project date

    1 Jul 2017 -
    30 Jun 2022

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.
  • Funded by

    Wine Australia

  • Project date

    17 Jun 2022 -
    30 Jun 2026

  • Research organisation

    The Australian Wine Research Institute (AWRI)

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 …
  • Funded by

    AgriFutures Australia

  • Project date

    3 Jan 2022 -
    29 Feb 2024

  • Research organisation

    McLaren Vale Grape Wine and Tourism Association

Wine
Research project

Regional evaluation of new germplasm - pathway to adoption

This project will provide regionally-specific information on the performance of new first-generation mildew resistant scion selections. The performance of first …
  • Funded by

    Wine Australia

  • Project date

    1 Jul 2017 -
    30 Jun 2022

  • Research organisation

    Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food

Wine
Research project

Communication with stakeholders

For the Australian grape and wine community to achieve the greatest possible benefit from its investments in research, development and …
  • Funded by

    Wine Australia

  • Project date

    1 Jul 2017 -
    30 Jun 2022

Wool
Research project

Demonstration of a new method for WEC ASBVs

This project investigated the use of a more sensitive worm egg count (WEC) method (using the Mini-FLOTAC technique) for Australian …
  • Funded by

    Australian Wool Innovation (AWI)

  • Project date

    2 Oct 2017 -
    12 Dec 2020

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.
  • Funded by

    Wine Australia

  • Project date

    17 Jun 2022 -
    30 Jun 2026

  • Research organisation

    The Australian Wine Research Institute (AWRI)

Fruits
Multiple technology areas
Crop protection Input management Plant science
Research project

Dried Grape Production Innovation and Adoption Program 2021-2026

This project builds on a previous program to assist dried grape producers to access and share emerging research and knowledge on production techniques to grow skills, improve productivity and keep quality high. It will provide benchmarks for production per hectare, production practices, prices received and input costs, and track overall industry productivity growth.
  • Funded by

    Hort Innovation

  • Project date

    30 Sep 2021 -
    31 Jul 2026

  • Research organisation

    Dried Fruits Australia

Wine
Plant science
Research project

Winemaking interventions to modulate glutathione status

Sulfur dioxide is the antioxidant most commonly used to preserve wine quality, however some consumers have sensitivity to sulfur dioxide …
  • Funded by

    Wine Australia

  • Project date

    1 Jul 2017 -
    30 Jun 2022

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.
  • Funded by

    Wine Australia

  • Project date

    17 Jun 2022 -
    30 Jun 2026

  • Research organisation

    The Australian Wine Research Institute (AWRI)

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