ARC Training Centre for Innovative Wine Production
LOCATION: Wine Innovation Central Building, Hartley Grove, Waite Campus, Urrbrae
Who We Are
The ARC Training Centre for Innovative Wine Production (TC-IWP) is one of only four such Training Centres funded in the first round of the ARC’s Industrial Transformation Research Program.
Administered by the University of Adelaide and supported by Wine Australia, the Centre brings together the diverse research expertise, facilities and commercial insight of 12 partners:
The interests and capabilities of these groups extend from grape to glass and therefore will be instrumental in the Centre’s overall objective or developing integrated, whole-of-production-chain approaches to managing flavour and alcohol in wine production.
The diversity of the participating researchers and organisations also provides an exciting and unique training environment for the Centre’s PhD students and early career researchers. All will have the opportunity to work closely with several participating organisations, and in fact will be placed for extended periods with one or more groups.
This, along with regular interaction with all participants in the Centre and a comprehensive program of career development activities, will produce PhD graduates and postdoctoral researchers who are well attuned to working with industry, thereby making them highly sought after beyond this project
Our Mission & Vision
The Training Centre will provide new knowledge, methods and technologies as well as highly skilled PhD and postdoctoral researchers to tackle the main challenges for the Australian wine industry including climate warming; water restrictions; changing consumer preferences; and rising wine alcohol content.
In this way the industry will be better placed to make the wines that the market and consumers want.
Key Areas of Research
- The Vine – Berry development, water management, the physiology and genetics of the sugar/flavour balance, vineyard management, harvest regimes, and responses to smoke/bushfire.
- The Wine – Fermentation management, microflora, sugar/flavour/mouthfeel/alcohol modulation, sugar/alcohol recovery methods.
- Consumers – Consumer/market perceptions and preferences for alcohol corrected wines.
Professor Vladimir Jiranek
T. +61 8 8313 6651
RELATED NEWS & EVENTS
The AWRI has released five new viticulture focused webinars and free registration is open now!
Top-up scholarship for students studying towards a PhD (or Masters) degree in the chemistry or sensory development of wine under new and different bottle closure systems