RESEARCH
RESPONDING TO CHALLENGES
Climate extremes
Project 1: Inter-vine signalling via plant volatiles
Project 2: Vascular transport into the berry and berry cell vitality: 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 and diseases
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
INCREASING PROFITABILITY
Sought after distinct wines
Project 10: Characterising the distinctive flavours of Australian Cabernet Sauvignon wines
Project 11: Managing berry heterogeneity
Project 12: Defining and exploiting the indigenous microflora of grapes
More efficient processes
Project 13: Shaking up the microbiology of winemaking
Project 14: Efficient red winemaking by monitoring extraction and evolution of colour and polyphenols
Project 15: Membrane filtration technologies for efficient wine processing and recovery of valuable extracts
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Andrew Grant
Nov 29, 2018
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