Waite Research Stories
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 AWRI study has found
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Twenty six new bee species discovered in the Australian Outback
South Australian researchers have discovered 26 new species of native bees from the outback of Australia. The new species belong to the subgenus Colletellus in the genus Leioproctus in the family Colletidae – the group of the silk bees.
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New complex carbohydrate discovered in barley
University of Adelaide researchers have discovered a new complex carbohydrate in barley. The first of its kind to be discovered in over 30 years, the cereal polysaccharide has potential applications in food, medicine and cosmetics.
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Genetic transformation of grapevines to test stress tolerance genes
Dr Mandy Walker and the team at CSIRO Agriculture and Food are using Agrobacterium as a vector to genetically transform grapevines
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Wild yeasts may hold key to better wines from warmer climates
Researchers at the University of Adelaide have found yeasts that naturally occur on wine grapes may improve wines produced in warmer climates
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ARC Funding for Waite researchers – November 2018
Congratulations to the Waite-affiliated researchers who will share in funding announced this week under the Australian Research Council’s (ARC) National Competitive Grants Program
Professor Andrea…
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Dissolved carbon dioxide beliefs questioned by new research
A new study from the AWRI has questioned standard thinking about the effects of dissolved carbon dioxide (C02) on sweetness, bitterness and astringency in still white and red wines
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Berry shrivel no friend of Cabernet Sauvignon wine quality
Berry shrivel in Cabernet Sauvignon is influenced by climate and can negatively affect wine flavour and characteristics, a recently completed Wine Australia-funded Incubator Initiative project has found.
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Embrace vineyard variability, says precision viticulture expert
Variability in a vineyard should be embraced as an opportunity – and not seen as a negative.
This article was originally published by Wine Australia. Rea…
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Bioprospecting gains traction as a way to influence wine style
Can regional microbiota influence wine style over the longer term? Research is increasingly suggesting that it can.
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