The ARC Training Centre for Innovative Wine Production (TC-IWP) was initially funded for three years in the first round (2013) of the Australian Research Council’s Industrial Transformation Research Program (project number IC130100005).
The first Centre’s key objective was to develop an integrated, whole-of-production chain approach to manage flavour and alcohol content in Australian wine production through the following specific aims:
- Through the vineyard: curb sugar accumulation, accelerate the development of flavour compounds and minimise taint compounds in the grape.
- At the winery: remove sugar prior to fermentation, divert sugar away from alcohol, improve the reliability and reduce the duration of high sugar fermentations, and enhance the sensory properties of wine.
- Post fermentation: selectively remove alcohol and develop additives to adjust levels of sensory compounds in wines from under-ripened grapes or lost from wines of lower(ed) alcohol content.
- Define current market and consumer perceptions and preferences for lowered-alcohol wine and use this knowledge to inform the production process.
- Train at least 15 highly skilled researchers in the broad field of grape and wine science who have an excellent working relationship with industry and can therefore contribute to the industry’s success beyond this project.
The Centre was led by Director, Professor Vladimir Jiranek and administered by The University of Adelaide. The Centre brought together diverse research expertise, facilities and commercial insights of twelve partners with additional support from Wine Australia.
Centre PhD Students and Research Associates
The Centre recruited thirteen PhD students and four Research Associates to work on collaborative projects with the Centre’s Chief Investigators and Industry Partners to progress the Centre’s key objective. An additional senior Research Associate, Dr Renata Ristic, was recruited to coordinate the translation of ‘whole of production chain’ wine science research to industry outcomes.
The research was regularly disseminated to the wine industry through workshops held by the Centre in various Australian wine regions, national and international conferences and through the Centre’s Annual Reports and Technical Notes.
The students and ECRs were a talented group with diverse backgrounds and experiences. Together, they were able to form strong networks with each other as well as with the Centre’s industry partners.
Below you can see where the Centre’s PhD graduates secured employment, which have included a range of roles in academic, government and industry organisations;
- Zelmari Coetzee – Senior Research Scientist with the Victorian State Government
- Chao Dang – Founder and Director of his own wine export business
- Ana Hranilovic – Postdoctoral Research Fellow in a collaborative project between the University of Bordeaux and TC IWP industry partner Laffort Oenologie
- Sijing Li – Postdoctoral Research Fellow with Charles Sturt University
- Chen Liang – Postdoctoral Research Fellow with the US Department of Agriculture
- Rocco Longo – Postdoctoral Research Fellow with the University of Tasmania
- Duc-Truc Pham – Research role with TC IWP industry partner Treasury Wine Estate Ltd
- Bora Qesja – Lecturer at the Australian Institute of Business and part-time researcher on a Wine Australia funded research project based at the University of Adelaide
- Olaf Schelezki – Lecturer in Viticulture at the University of Lincoln, New Zealand
- Federico Tondini – Research role at biotechnology company AEB based in USA
- Lieke van der Hulst – Research Winemaker with TC IWP industry partner Australian Wine Research Institute
- Zeyu Xiao – ARC Research Associate in the current ARC TC IWP based at Charles Sturt University
- Annual Report 2014 (PDF 6MB)
- Annual Report 2015 (PDF 6MB)
- Annual Report 2016 (PDF 4MB)
- Final Report (PDF 6MB)
- TN 1: Smoke taint
- TN 2: Ethanol evaporation
- TN 3: Winemaking supplements
- TN 4: Consumer perception of low alcohol wines
- TN 5: Lower alcohol wine by harvest and blending regimes
- TN 6: Lower alcohol wine
- TN 7: Water into wine
- TN 8: Role of potassium in grapevines
- TN 9: Sugar-potassium nexus within the grape berry
- TC 10: Strategies for decreasing alcohol levels in wine
- The ARC TC-IWP Integrated Strategy for Flavour and Alcohol Modulations
|Year||Title / Topic||Source|
|2018||Media Release: Wild yeasts may hold key to better wines from warmer climates||University of Adelaide|
|2018||Chen Liang’s PhD research using magnetic polymers to remove unwanted compounds from wine|
|2018||Centre makes lower alcohol a higher priority||Wine Australia News|
|2018||Media Release: Researchers discover wine grapes gasping for breath||University of Adelaide|
|2018||Zeyu Xiao’s PhD research: Researchers discover wine grapes gasping for breath|
|2018||Olaf Schelezki’s PhD research: Some good news about water and wine||Wine Australia|
|2017||New centre for innovative wine production launches in South Australia||The Lead SA|
|2017||$4.4 million for industrial transformation training centre for innovative wine production||The Waite|
|2017||Media Release: $11.93 million for new research at Uni of Adelaide||University of Adelaide|
|2017||Media Release: $466 million strengthen Australia’s industries||Australian Research Council|
|2016||The ARC TC-IWP visited Coonawarra vignerons||Winetitles Media|
|2016||Winemakers Toil to Beat the Heat of Climate Change – Interview with Prof Vladimir Jiranek||The Wall Street Journal|
|2016||Vintage Innovation||University of Adelaide Research Impact, page 22|
|2016||Bursary assists travel to Bordeaux for ‘non-conventional’ reasons||Wine Australia|
|2016||Wine industry research seeking lower alcohol content||The Land|
|2016||Baptism by fire||University of Adelaide e-Science magazine, Issue 13, page 60|
|2015||New centre to help industry make the best wines||Newsmaker|
|2015||Media Release: Making the most out of wine waste product||University of Adelaide|
|2015||Media Release: New centre to help industry make the best wines||University of Adelaide|
|2015||Media Release: Launch of the ARC Training Centre for Innovative Wine Production||Ministers for the Department of Education & Training|
|2015||UK supermarket giant Sainsbury’s backs Adelaide University research on Britons’ wine preferences||ABC News|
|2015||From the Grape to the Glass||Australian Research Council|
|2014||Winery teams with University to research low-alcohol wine methods||Mudgee Guardian|
|2014||Media Release: $2.4M to help make the wine consumers want||University of Adelaide|
|2014||Media Release: New funds to support research from vine to wine||University of Adelaide|
|2013||Developing a taste for wine||Radio Adelaide|