News: winemaking
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.
Kangaroo Island wildlife key to beverage fermentation
Researchers from the University of Adelaide have discovered new species of lactic acid bacteria on Kangaroo Island that could be used in the fermentation of wine, ciders and sour beers.
[Read more about Kangaroo Island wildlife key to beverage fermentation]
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.
[Read more about Partnership blends leading wine research capabilities]
New research to help wineries manage smoke taint
A new project to help Australia’s winemaking industry understand and respond to the impact of taint from bushfire smoke, which includes research from the University of Adelaide, has received $950,000 in Cooperative Research Centre Project (CRC-P) funding from the Federal Government.
[Read more about New research to help wineries manage smoke taint]
