Canned wine study gets boost from food innovation funding

Canned wine study gets boost from food innovation funding

The AWRI has been successful in securing an innovation grant to support a study of the shelf life of wines packaged in cans. The study aims to understand the drivers behind aroma development in canned wines and identify ways to reduce the risk of short shelf life....
ANAT & AWRI Artist in Residence

ANAT & AWRI Artist in Residence

The Australian Network for Art & Technology (ANAT) is partnering with the AWRI on a new art + science residency. The AWRI will host an artist to work with its flavour chemistry and sensory research teams, led by Dr Leigh Francis, for 12 weeks during 2019. The...
Adding water to grape must

Adding water to grape must

Adding water to must appears to be an effective way to manage fermentation issues in juice with high sugar concentrations, a new study has found. The study follows the decision by Food Standards Australia and New Zealand to allow the addition of water to must to...

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