by Keryn | Sep 19, 2018 | News, Training Centre for Innovative Wine Production, University of Adelaide, Wine Innovation Cluster, Women of Waite |
The Board of Directors of the Australian Society of Viticulture and Oenology (ASVO) are pleased to announce the appointment of Associate Professor Kerry Wilkinson as Deputy Editor of the Australian Journal of Grape and Wine Research. Assoc. Prof. Wilkinson joins...
by Keryn | Sep 19, 2018 | Home page slider, 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 | Sep 10, 2018 | AWRI, CSIRO, News, Plant Cell Walls, Plant Energy Biology, SARDI, Training Centre for Innovative Wine Production, University of Adelaide, WheatHub, Women of Waite, WRI |
The Australian Academy of Science Early- and Mid- Career Researcher (EMCR) Forum is opening expressions of interests for EMCRs to join the Executive Committee in 2019. The EMCR Forum are here to represent EMCRs from all sectors and in all disciplines. There are...
by Keryn | Aug 22, 2018 | AWRI, News, Students, Training Centre for Innovative Wine Production, Undergraduate, University of Adelaide, Wine Innovation Cluster |
Applications are invited from talented students who want to attend the 2018 Australian Society of Viticulture and Oenology (ASVO) seminar. Three scholarships are being offered to ASVO members. The scholarship will cover the cost of seminar registration. The ASVO one...
by Keryn | Aug 21, 2018 | News, Research stories, Training Centre for Innovative Wine Production, University of Adelaide |
There is no doubt that Europeans brought a culture of brewing and consuming alcohol during their early migration and colonisation of Australia. But there is also evidence that Aboriginal people were already aware of fermentation processes to make beverages, in much...
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...
