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.
News and Events
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.
Professor Alain Deloire believes one of the key things wine sector researchers need to improve on is how best to share their research findings.
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).
New satellite data and forecasting tools, developed by the CSIRO, are helping Australian grapegrowers improve water management in their vineyards.
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.
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.
Research Fellow Dr Justin Cohen has had a journey inspired by great food and wine experiences.
What do Bengal tigers, lambs, pheromones and wine have in common? The answer: AWRI Research Scientist Marlize Viviers
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.