The Australian Research Council Training Centre for Innovative Wine Production (ARC TC IWP) has compiled review and research articles from staff, students, industry partners and collaborators for a Special Issue of the Australian Journal of Grape and Wine Research (AJGWR).
The articles within the Special Issue, AJGWR Volume 27, Issue 2, highlight just some of the research that is currently being undertaken in the Centre.
- Grapevine salt tolerance
- Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicides
- Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution
- Defining wine typicity: sensory characterisation and consumer perspectives
- 3D visualisation of voids in grapevine flowers and berries using X-ray micro computed tomography
- Exploratory study of sugar and C6 compounds in single berries of grapevine (Vitis vinifera L.) cv. Cabernet Sauvignon throughout ripening
- Effect of grape heterogeneity on wine chemical composition and sensory attributes for Vitis vinifera cv. Cabernet Sauvignon
- Use of ultrafiltration and proteolytic enzymes as alternative approaches for protein stabilisation of white wine
“Thanks to them for their efforts in preparing these articles. Thanks to the Journal’s editorial panel and reviewers for making this issue possible.”
“I also wish to thank all of the Centre’s supporters, including the Australian Research Council, The University of Adelaide, Charles Sturt University, our industry partners and our academic and research collaborators for their investment of funding, resources, time and enthusiasm to ensure the continued success of the Centre and, in turn, the Australian wine industry.”