News: wine
Work on controlling crown gall disease bears fruit
A world free of grapevine crown gall disease is a step closer with the first field trial of a new method at Yalumba Nursery in the Barossa Valley.
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Removing unwanted smoky notes from wine
University of Adelaide researchers have evaluated a new method to remediate smoke tainted wine, incurring less damage to the final product.
Experts available for holiday season
Over the summer holiday season the following University of Adelaide researchers are available to comment on their areas of expertise.
Dilmah Chairman visits for tea and wine
The University of Adelaide’s Associate Professor Susan Bastian has invited Dilmah Tea Chairman Dilhan C. Fernando to Adelaide to share insights into the terroir properties of Australian and Barossa wines and Dilmah Ceylon teas.
World-first NOLO wine research facility
The University of Adelaide will be home to the world’s first trial-scale research facility for no and low alcohol (NOLO) wine.
Partnership blends leading wine research capabilities
Today, Monday 12 December, a partnership between the University of Adelaide and the Australian Wine Research Institute (AWRI) will be cemented with support from Wine Australia. The partnership will benefit the Australian grape and wine sector by improving grape and wine quality and production, and by building business sustainability.
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Discovery projects’ wide-reaching impact
Fourteen grants totalling $7,269,318 have been awarded to University of Adelaide researchers from the Federal Government to continue their work in a range of important areas including health, wine and food production, pollution and nuclear physics.
Raise a glass to our Best Wine Student
A University of Adelaide student has been named Best Wine Student in the country.
Health leader honoured by bacteria naming
Introducing Nicolia spurrieriana – 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.
Delaying grapes from ripening results in more flavoursome wine
Researchers from the University of Adelaide have crunched the data on the best methods to delay grapes ripening on the vine, leading to better quality wine.
[Read more about Delaying grapes from ripening results in more flavoursome wine]
