3727 research projects
Research project
Managing wine extraction, retention, clarity and stability for defined styles and efficient production
Wine Australia
This project will investigate the role of macromolecules such as tannins, polysaccharides, proteins and their aggregate colloids, and their impact on stability, clarity, filtration and fouling. Wine macromolecule extraction, retention, transformation and function is impacted by winemaking processes such as clarification, flotation, vinification and filtration. The source of these molecules...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Influencing wine style and efficiency through management of oxygen during wine production
Wine Australia
Research conducted to date indicates that red and white fermentation systems respond distinctly differently to the addition of oxygen. Oxygen addition to white wine fermentations primarily reduces fermentation duration with limited sensory impacts. In contrast, oxygen additions to red wine fermentations cause relatively little improvement in performance, but can have...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Winemaking interventions to modulate glutathione status
Wine Australia
Sulfur dioxide is the antioxidant most commonly used to preserve wine quality, however some consumers have sensitivity to sulfur dioxide and sulphites, and hence more benign antioxidants are sought. Glutathione is a naturally occurring antioxidant from grape and yeast, that appears to provide a solution, and may allow lower concentrations...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Putting microbial diversity to work in shaping wine style
Wine Australia
Changing the resident fermentation ecology of a grape must either through inoculation with a chosen yeast or bacterial strain, can dramatically shape the nature of the resulting wine. The AWRI has a long history in microbial strain development and the successful deployment and commercialisation of newly-developed strains. This project aims...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
The relationship between grape juice composition and the progress of alcoholic and malolactic fermentation
Wine Australia
Difficulties with alcoholic and malolactic fermentation are routinely reported and can be attributed to a diverse range of causes. Sulfur dioxide addition to bins and crushers is used to control pre-fermentation microbial activity. However, even moderate levels can negatively affect the progress of malolactic fermentation. In addition, some yeasts produce...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Management and optimisation of the AWRI Wine Microorganism Culture Collection
Wine Australia
The aim of this investment is to provide a characterised, properly maintained and resourced wine microorganism collection for use by researchers and the wine sector. The AWRI Wine Microorganism Culture Collection (AWMCC) contains nearly 20,000 diverse strains of yeast and bacteria including yeast genome deletion libraries, proprietary strains, and natural...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Objective measures of quality and provenance in Australian vineyards
Wine Australia
Determination of winegrape quality has always been somewhat subjective. This project builds on knowledge gained in the proof-of-concept project AWR 1202, which identified important chemical predictors for commercial grape quality grading in Shiraz, Chardonnay and Cabernet Sauvignon. This project aims to provide grapegrowers and winemakers with objective measures of assessing...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Understanding Brettanomyces and its adaptation to control measures
Wine Australia
Brettanomyces yeast cause wine spoilage by producing 4-ethylphenol and 4-ethylguiacol which are responsible for ‘phenolic’, ‘leather’, ‘sweaty’ and ‘medicinal’ aromas (collectively known as ‘Brett’ character). Previous research has shown that it is possible for sulfite-resistant Brettanomyces strains to evolve and develop even greater levels of sulfite tolerance, although the genetic...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Formation and fate of sulfur compounds associated with negative attributes in wines
Wine Australia
The occurrence of volatile sulfur compounds (VSCs) is influenced by factors including yeast selection and fermentation conditions; the nature and quantity of precursor compounds; the availability or absence of oxygen at different points of the winemaking process; and the availability and speciation of transition metal ions such as copper. As...
1 Jul 2017 - 30 Jun 2022
South Australia, Australia
Australian Wine Research Institute
Research project
Managing the impact of vintage advancement and compression
Wine Australia
Vintage compression due to climate change is well-documented. The period between the harvest of early maturing varieties, such as Chardonnay, and that of late ripening varieties, such as Cabernet Sauvignon, is becoming shorter. This places significant stress on processing logistics and capacity at the winery as well as delaying fruit...
1 Jul 2017 - 30 Sep 2020
South Australia, Australia
Australian Wine Research Institute