News and Events

R&D@Work – August 2015

  • Date: 2015-09-09

Sometimes scientists have a ‘Eureka moment’, but more commonly the answer comes from sheer weight of evidence. Dr Paul Smith’s latest project certainly fits into the second category.

R&D@Work – June 2015

  • Date: 2015-09-09

Organic and biodynamic viticulture is good for soil, grapes and ultimately the quality of wine – but in the current environment it comes with a potential financial penalty for growers.

R&D@Work – April 2015

  • Date: 2015-05-22

Professor Alain Deloire believes one of the key things wine sector researchers need to improve on is how best to share their research findings.

R&D@Work – February 2015

  • Date: 2015-05-22

Every dollar invested in winegrape rootstock-related research generates $11 in return to users of rootstocks across the Australian wine industry according to an independent assessment commissioned by the Wine Australia (AGWA).

R&D@Work – December 2014

  • Date: 2015-01-28

New satellite data and forecasting tools, developed by the CSIRO, are helping Australian grapegrowers improve water management in their vineyards.

R&D@Work – October 2014

  • Date: 2015-01-28

The chemical composition of the humble winegrape could one day soon help Australian winemakers better predict and plan for flavour outcomes in the vineyard, as well as create a more transparent measure for quality assessments.

R&D@Work – August 2014

  • Date: 2015-01-28

New research by the CSIRO has highlighted the potential to regulate grape ripening by manipulating the plant growth regulators (PGRs) that co-ordinate berry development.

R&D@Work – June 2014

  • Date: 2014-06-25

Research Fellow Dr Justin Cohen has had a journey inspired by great food and wine experiences.

R&D@Work – April 2014

  • Date: 2014-06-25

What do Bengal tigers, lambs, pheromones and wine have in common? The answer:  AWRI Research Scientist Marlize Viviers

R&D@Work – February 2014

  • Date: 2014-05-05

Dr Kerry Wilkinson’s students are aged from 5 to 30-plus, and her lessons range from how far you can spit grape juice to the effect of bushfire
smoke on grapevine physiology and wine composition.

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