by Keryn | Jun 21, 2018 | News, Training Centre for Innovative Wine Production |
The quest to find effective ways to produce lower alcohol wines has become so important that the University of Adelaide established a research centre just to focus on it. The first Australian Research Council Training Centre for Innovative Wine Production (ARC TC-IWP)...
by Keryn | Jun 6, 2018 | News, Training Centre for Innovative Wine Production, University of Adelaide |
Defining Australian wines’ unique flavours, making vines more robust, defeating disease and introducing more innovation to winemaking are among the key goals of a new national centre launched by Minister for Education and Training Senator Simon Birmingham at the Waite...
by Keryn | May 3, 2018 | AWRI, CSIRO, News, SARDI, Training Centre for Innovative Wine Production, University of Adelaide, Wine Innovation Cluster |
The Waite’s Coombe vineyard extension was officially opened on 26 April, with research and industry partners gathering in bright, balmy Autumn weather to view and celebrate the new section. In announcing the completion of the project, which takes the total Coombe...
by Keryn | Apr 4, 2018 | ACPFG, Adelaide Glycomics, AGRF, AGT, Arris Pty Ltd, Australian Plant Phenomics Facility, AWRI, CSIRO, Food Plus Research Centre, Food SA, News, Participation, Plant Cell Walls, Plant Energy Biology, SAFIC, SARDI, Training Centre for Innovative Wine Production, University of Adelaide, WheatHub, Wine Innovation Cluster, WRI |
The Waite Research Precinct is full of inspiring women! They are everywhere – working across all disciplines and all the campus partner organisations. The concept of a Women of Waite (WoW) group or network has been floated on and off for some time, and the strong...
by Keryn | Mar 5, 2018 | News, Research stories, Training Centre for Innovative Wine Production, University of Adelaide |
University of Adelaide researchers have discovered how grapes “breathe”, and that shortage of oxygen leads to cell death in the grape. The discovery raises many questions about the potentially significant impacts on grape and wine quality and flavour and vine...
by Keryn | Feb 27, 2018 | News, Research stories, Training Centre for Innovative Wine Production, University of Adelaide |
Adding water to wine must (freshly pressed grape juice that contains the skins, seeds, and stems of the fruit) is now legal in Australia under specific conditions, but it remains a topic of discussion and debate. The obvious positive is the ability to moderate alcohol...
by Keryn | Feb 14, 2018 | Internships, News, positions vacant, Students, Training Centre for Innovative Wine Production, University of Adelaide |
Interested in basic or applied research in the Australian wine industry? Looking for a PhD or MPhil in wine research? Generous postgraduate research opportunities are currently available to join the Australian Research Council (ARC) Training Centre for Innovative Wine...
by Keryn | Oct 5, 2017 | Internships, News, Students, Training Centre for Innovative Wine Production, University of Adelaide, Wine Innovation Cluster |
The Grosset Gaia Fund was established in 2009 and is a capital fund which donates its income to charitable organisations supporting youth, arts and the environment. Jeffrey Grosset is an alumnus of the University of Adelaide (Roseworthy 1983), is a Director of the...
by Keryn | Jun 5, 2017 | AWRI, News, Training Centre for Innovative Wine Production, University of Adelaide, Wine Innovation Cluster |
The Australian Government has today announced $4,459,672 over five years in continued funding for the Training Centre for Innovative Wine Production here at Waite, under the Australian Research Council (ARC) Industrial Transformation Research Program. Established...
by Keryn | Oct 27, 2016 | News, Training Centre for Innovative Wine Production |
University of Adelaide wine researchers are investigating the traditional practices of Australian Aboriginal people in producing fermented beverages and foods. Although referred to in early European texts, little is known about the processes involved, the yeasts and...
