3727 research projects
Research project
Library Services
Wine Australia
The John Fornachon Memorial Library develops and maintains a major collection of historical, current and relevant print and digital resources, and offers a range of services to all stakeholders. The objective is to ensure that all involved in the Australian grape and wine sector have ready access to technical and...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Identification and control of volatile compounds responsible for important sensory attributes
Wine Australia
This project focusses on providing improved knowledge of key volatile chemical compounds responsible for important sensory attributes in wine and the assessment of alternative sensory methods to enable faster characterisation of wines. The flavour of wine is determined to a large extent by volatile compounds that are perceived during consumption...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Using glycosides and other flavour precursors for improved wine flavour
Wine Australia
It has recently been demonstrated that purified non-volatile glycosides present a valuable, novel opportunity to increase flavour in wine. This project will assess the effect of enhancement of grape glycosides in juices and wines. A better understanding of the factors underlying individual variability in sensory response to in-mouth release of...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Molecular drivers of wine texture and taste
Wine Australia
Consumers often place a higher value on wine because of their perception of a certain uniqueness of some sensory property of the wine. This may be a flavour or texture of a wine associated with a particular region or vineyard site. In terms of taste, many European and new Australian...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Managing wine extraction, retention, clarity and stability for defined styles and efficient production
Wine Australia
This project will investigate the role of macromolecules such as tannins, polysaccharides, proteins and their aggregate colloids, and their impact on stability, clarity, filtration and fouling. Wine macromolecule extraction, retention, transformation and function is impacted by winemaking processes such as clarification, flotation, vinification and filtration. The source of these molecules...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Influencing wine style and efficiency through management of oxygen during wine production
Wine Australia
Research conducted to date indicates that red and white fermentation systems respond distinctly differently to the addition of oxygen. Oxygen addition to white wine fermentations primarily reduces fermentation duration with limited sensory impacts. In contrast, oxygen additions to red wine fermentations cause relatively little improvement in performance, but can have...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Winemaking interventions to modulate glutathione status
Wine Australia
Sulfur dioxide is the antioxidant most commonly used to preserve wine quality, however some consumers have sensitivity to sulfur dioxide and sulphites, and hence more benign antioxidants are sought. Glutathione is a naturally occurring antioxidant from grape and yeast, that appears to provide a solution, and may allow lower concentrations...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Putting microbial diversity to work in shaping wine style
Wine Australia
Changing the resident fermentation ecology of a grape must either through inoculation with a chosen yeast or bacterial strain, can dramatically shape the nature of the resulting wine. The AWRI has a long history in microbial strain development and the successful deployment and commercialisation of newly-developed strains. This project aims...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
The relationship between grape juice composition and the progress of alcoholic and malolactic fermentation
Wine Australia
Difficulties with alcoholic and malolactic fermentation are routinely reported and can be attributed to a diverse range of causes. Sulfur dioxide addition to bins and crushers is used to control pre-fermentation microbial activity. However, even moderate levels can negatively affect the progress of malolactic fermentation. In addition, some yeasts produce...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Management and optimisation of the AWRI Wine Microorganism Culture Collection
Wine Australia
The aim of this investment is to provide a characterised, properly maintained and resourced wine microorganism collection for use by researchers and the wine sector. The AWRI Wine Microorganism Culture Collection (AWMCC) contains nearly 20,000 diverse strains of yeast and bacteria including yeast genome deletion libraries, proprietary strains, and natural...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute