University of Adelaide scientists lead innovative oenology and viticulture research that extends over the whole of the grape and wine value chain.
70 percent of Australian wine research happens at the University of Adelaide’s Waite campus. Our winemakers are innovators and cultural leaders within a sector helping drive the nation’s economy.
We aim to create better wines by
- Improving winemaking processes;
- discovering new yeast strains to improve fermentation;
- learning about people’s wine preferences;
- improving vineyard management;
- understanding grape ripening processes;
- mitigating the impact of climate change and smoke taint; and
- assessing new grape varieties for suitability in our climate.
Wine chemistry and microbiology
Science in a barrel
Our wine science research is aimed at understanding the wine-making process and how it can be manipulated to improve the quality of wines. Our research expertise spans the entire wine production chain, from viticulture to sensory studies.
We combine expertise in wine chemistry, microbiology and biotechnology to assess the relationships between grapes and wine sensory attributes.
Our researchers investigate the sugar:flavor nexus in grape berries during ripening; and analyse challenging compounds arising from grapes, fermentation and ageing.
We test new and improved yeast strains to advance winemaking and other biotechnology processes. We aim to unravel the chemistry behind traditional Aboriginal fermentation processes and uncover new yeast species.
Researcher Focus areas A/Prof Chris Ford Organic acid metabolism A/Prof Paul Grbin Wine microbiology and biotechnology A/Prof David Jeffery Analytical chemistry: aroma, flavour and phenolic compounds Prof Vladimir Jiranek Wine microbiology and biotechnology Dr Richard Muhlack Winemaking and beer technology and process engineering Prof Kerry Wilkinson Wine chemistry and smoke taint Prof Rachel Burton Australian agave spirits
What qualities make a good wine?
Wine scientists at the University of Adelaide are experts in aroma and flavour chemistry.
We undertake important research into consumer behaviour and perception of wine quality through interactions between wine and food and how grape quality affects the end product.
We also explore the impact of climate change and smoke taint on wine composition and quality, and seek new interventions to minimise the negative effects of extreme weather events on grapes and subsequently, wine.
We investigate volatile compounds and their precursors in grape and wine samples – and their appeal to consumers - such as potent thiols associated with citrus, smoke and coffee aromas in certain wine styles.
Our researchers combine wine and forensic science expertise to create methods to tackle wine fraud and authenticate the origin of wines, to ensure the integrity of the global wine industry.
We also explore new wine styles and grape varieties; and collaborate with industry to provide recommendations on the viability and marketability of potential new products and packaging.
Researcher Focus areas A/Prof Sue Bastian Consumer behaviour; wine and food interactions; grape berry and wine quality Dr Dimitra Capone Aroma and flavour chemistry A/Prof David Jeffery Aroma and flavour chemistry Dr Renata Ristic Wine consumer emotions and perception of grape and wine quality Prof Kerry Wilkinson Chemical and sensory analysis of volatile and non-volatile components
Growing our economy
Our viticulture research explores the growth and management of grapevines and berries including physiology, nutrition, water relations, stress tolerance and chemistry.
Our scientists are pioneering new technologies for assessing vine performance and vineyard management. Our experts in soil science improve our understanding of soil processes and functions, leading to improved methods for soil management and vineyard health.
We’re also interested in sustainable agriculture. Our horticulturalists and viticulturists assess new grape varieties for suitability for growing in the Australia’s changing climate.
Researcher Focus areas Prof Amanda Able Post-harvest physiology Prof Timothy Cavagnaro Soil ecology and sustainability A/Prof Cassandra Collins Terroir, vineyard management; grapevine reproductive biology Dr Roberta De Bei Vineyard physiology, water stress, near infrared applications, carbohydrate metabolism, vine balance and digital/precision technologies for information-driven vineyard management A/Prof Chris Ford Organic acid metabolism in grapevines Prof Matthew Gilliham Transport and signalling; nutrition and stress tolerance (salinity) Dr Vinay Pagay Environmental factors affecting flavour and aroma compounds in winegrapes E/Prof Eileen Scott Grapevine pathology E/Prof Stephen Tyerman Plant physiology, solute and water transport, signalling Prof Kerry Wilkinson Grape and grapevine chemistry; smoke taint
Scientists have found a solution to manage the accelerated rate at which grapes ripen in warmer climates, which can result in poor colour and aroma development.
Sixty-two early career professionals have been announced as the latest recruits to the Wine Industry Mentor Program.
Scientists and industry have teamed up to lead trials of new smoke taint protection technology, designed to save wine grapes from the crippling impact of bushfires.
Viticulture and oenology students team up with industry to learn innovative ecommerce and sales strategies.
A Cypriot grape variety that tolerates the hot Australian climate also delivers on taste, say scientists.
University of Adelaide graduates have been shortlisted as the best emerging talent across Australia’s wine landscape.