Waite Research Stories
New method to assist yeast strain development
AWRI researchers have developed a new method to isolate hybrid yeast strains with improved fermentation kinetics
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Unwrapping the brewing secrets of barley
University of Adelaide researchers have uncovered fundamental new information about the malting characteristics of barley grains. They say their finding could pave the way to more stable brewing processes or new malts for craft brewers.
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Monitoring the vineyard from all angles
CSIRO scientists at Waite are exploring how to effectively and efficiently use modern sensors to provide data to inform vineyard management strategies
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Under-vine cover crops show their value
Australian vineyards could soon look very different at ground level if the results of research by the University of Adelaide have the expected impact.
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What does the grape bring to the winery?
How does grape composition affect wine chemistry and ultimately the sensory properties of the wine made from those grapes?
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Nutritionally rich functional foods for healthy aging
A range of easy to swallow food products that meet up to 10 per cent of the RDI for calories and macronutrients for older people will be developed under a new collaborative research project between Potatoes SA and the University of Adelaide.
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Vodka from potato waste with Potatoes SA
Discarded potato peelings and pulp created by potato product manufacturers could soon be turned into a Premium South Australian Vodka.
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Gluten-free bread products with Riviera Bakery
Gluten-free bread products are often considered inferior in texture and taste compared to regular bread, but that is set to change with Riviera Bakery partnering with The University of Adelaide to develop a range of gluten free breads with functional properties for health and wellbeing
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Could eating moss be good for your gut?
An international team of scientists including the University of Adelaide has discovered a new complex carbohydrate in moss that could possibly be exploited for health or other uses.
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Apple spirit from cider pulp waste with the Hills Cider Company
A premium apple sprit made from leftover cider pulp is the goal of this collaboration between the Hills Cider Company and the University of Adelaide.
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