News: winemaking
Removing unwanted smoky notes from wine
³ÉÈË´óƬ 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 ³ÉÈË´óƬ have discovered new species of lactic acid bacteria on Kangaroo Island that could be used in the fermentation of wine, ciders and sour beers.
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Partnership blends leading wine research capabilities
Today, Monday 12 December, a partnership between the ³ÉÈË´óƬ and the (AWRI) will be cemented with support from . 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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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 ³ÉÈË´óƬ, 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]
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