The ARC TC-IWP would like to congratulate PhD students: Zeyu Xiao who submitted his thesis ‘Hypoxia and Cell Death in Grape Berries (Vitis vinifera L.)’ on 21st February 2018 and Ana Hranilovic who submitted her thesis: ‘Managing ethanol and sensory compounds by non-Saccharomyces yeasts’ on 23rd February 2018.
ARC TC-IWP would like to congratulate PhD student Rocco Longo (CSU) who submitted his thesis on the 11th of December 2017. The title of his thesis is: “Effects of harvest timing and technological approaches on volatile compounds and sensory profiles of lower alcohol wines“.
The ARC TC-IWP would like to congratulate PhD students Lieke van der Hulst and Sijing Li who submitted their thesis on respectively the 17th of November and the 1st of December. The title of Lieke’s thesis is: The analysis of grapevine response to smoke exposure. Sijing’s work is titled: Selective use of winemaking supplements to […]
The Australian Government has today announced $4,459,672 over five years in continued funding for the Training Centre for Innovative Wine Production, under the Australian Research Council (ARC) Industrial Transformation Research Program. The funding from the ARC which, with additional support of $4 million in cash and in-kind support from project partners and Wine Australia, highlights […]
The Wine Centre for Innovative Wine Production has embraced a wide range of scientific disciplines, giving students and researchers the chance to include many different techniques and scientific interests in their work. A good example is the research Zelmari Coetzee is doing on the cultivation of grapevines in environmentally controlled chambers. Because of this, she attended the 5th […]
On Friday the 5th of August dr David Jeffery spoke about the use of synthetic chemistry in wine research at a ‘Science in the Pub’ event at the Rob Roy Hotel, Adelaide. The talks were followed by a Q&A session with the presenter panel. There were over 100 attendees and according to the organisers “This event […]
Hundreds of different yeast strains are used in wine fermentation but we’ve really only scratched the surface in terms of understanding the possible options. Nearly all commonly used strains are of the species Saccharomyces cerevisiae and the others only represent another three or four species. So, with around 50 wine-related species out there in the […]
ARC TC-IWP visits the 10th International Symposium on Grapevine Physiology and Biotechnology in Verona
Prof Steve Tyerman, Zeyu Xiao and Siyang Liao attended the 10th International Symposium on Grapevine Physiology and Biotechnology in Verona, Italy, from the 13th until the 18th of June, 2016. The topics of the 10th International Symposium on Grapevine Physiology and Biotechnology included plant and fruit development, climate change, yield, berry ripening, grape and wine […]
The Hon Minister Christopher Pyne MP, Minister for Education and Training, officially launched the new ARC Training Centre for Innovative Wine Production, in the Hickinbotham Roseworthy Wine Science Laboratory (the Winery) at the University of Adelaide’s Waite Campus. Minister Pyne was met by Prof Warren Bebbington, Vice-Chancellor and President of the University of Adelaide, Prof […]