The ARC Training Centre for Innovative Wine Production will tackle new and age-old challenges to wine production, through innovative, multi-disciplinary research over five years.
The Centre’s research projects fall into two broad themes: Responding to Challenges and Increasing Profitability. A number of projects will tackle viticultural issues where a number of challenges lie including; planting the right material, ensuring vine field survival and performance, and ensuring wine quality. Other projects will provide novel tools to tailor wine composition and increase efficiency in the winery.
The Centre’s multi-disciplinary team of researchers and industry partners have experience that spans the grape growing and wine processing value chain. Our research projects will be undertaken in conjunction with our industry partners, providing our student and post-doctoral researchers with valuable research training with a focus on end-user commercialisation and/or adoption of research and development outputs.
Explore our research in more detail by viewing the links below to each of our projects.
- Project 1: Inter-vine signalling via plant volatiles
- Project 2: Vascular transport into the berry impact on fruit size and composition
- Project 3: Breaking the sugar flavour nexus growing grapes with more flavour and less sugar
- Project 4: Genetic basis of salt exclusion in grapevine
- Project 5: Unlocking the genetic potential of grapevine for sustainable production
Pests/Diseases & Spoilage
- Project 6: Rapid assessment of grapes prior to harvest to quantify fungal off-flavours and product composition
- Project 7: Alternatives to sulfur dioxide for controlling Brettanomyces spoilage in wine
- Project 8: The impact of light on the oxidative and reductive aging of wine
- Project 9: Overcoming taint from vineyard exposure to bushfire smoke