ARC Training Centre for Innovative Wine Production
LOCATION: Wine Innovation Central Building and Plant Genomics Centre, Hartley Grove, Waite Campus, Urrbrae
Who We Are
The ARC Training Centre for Innovative Wine Production (TC-IWP) will tackle new and age-old challenges to wine production through innovative, multi-disciplinary research over the next five years (2018-2022).
Administered by the University of Adelaide and supported by Wine Australia, the Centre brings together the diverse research expertise, facilities and commercial insight of 12 partners:
The interests and capabilities of these groups extend from grape to glass and therefore will be instrumental in the Centre’s overall objectives of responding to industry challenges and increasing industry profitability. Research projects within the Centre span the winemaking process investigating aspects of viticultural management, oenology including wine microbiology, wine chemistry and sensory science and winery process optimisation.
The diversity of the participating researchers and organisations also provides an exciting and unique training environment for the Centre’s PhD students and early career researchers. All will have the opportunity to work closely with several participating organisations, and in fact will be placed for extended periods with one or more groups.
This, along with regular interaction with all participants in the Centre and a comprehensive program of career development activities, will produce PhD graduates and postdoctoral researchers who are well attuned to working with industry, thereby making them highly sought after beyond this project
Our Mission & Vision
The Training Centre will provide new knowledge, methods and technologies as well as highly skilled PhD and postdoctoral researchers to tackle the main challenges for the Australian wine industry including climate warming; water restrictions; pests, diseases and spoilage; rising wine alcohol content; and improving efficiency.
Outcomes from research within the Centre will build Australia’s competitive edge, by sustainably boosting the wine industry’s profitability and resilience to challenges, while providing excellent research training and greater innovation capacity.
Specific aims of the Centre are to:
- Make grapevines more robust
- Better understand, detect and control disease, spoilage and taint agents
- Define the uniquely ‘Australian’ flavour proposition and methods to attain it
- Innovate winemaking by adapting and/or developing new technologies and practices
- Provide research training excellence for higher degree by research students and postdoctoral researchers
- Pursue commercialisation and/or adoption of project outputs
RELATED NEWS & EVENTS
Introducing Nicolia spurrieriana – a newly discovered lactic acid bacteria named after South Australia’s Chief Public Health Officer, Professor Nicola Spurrier – which could potentially be used in the fermentation of wine, sourdough bread and pickled foods.
Congratulations to staff from the School of Agriculture, Food and Wine, and Waite Research Institute who were recently awarded an ARC Linkage Project.