Waite Research Stories
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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To be precise, it’s all viticulture
Rob Bramley looks forward to the time when he doesn’t have to use the terms ‘precision viticulture’ and ‘precision agriculture’.
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Watering down the impact of climate change on vineyards
Watering dormant vines during winter in dry seasons is far more effective at maintaining yields and quality than waiting until spring, a three-year study in South Australia has found.
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Alcohol brewed from trees and other fermented drinks in Australia’s Indigenous history
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 the same way that many other cultures around the world have done for millennia.
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