News: Viticulture and Oenology
$5m digital technologies project to support on-farm decision making for winegrape production.
Scientists are investigating the sensory attributes driving the typicity of Coonawarra Cabernet Sauvignon wines - and they need your help!
Scientists have uncovered the structure of a grape enzyme that could lead to the manipulation of wine acidity without the costly addition of tartaric acid.
An internationally recognised food scientist and leader of research organisations in Australia and the United States has been appointed the new Head of the University of Adelaide’s School of Agriculture, Food and Wine.
Mauricio and Ben met while studying viticulture and oenology at the University of Adelaide and their friendship grew over their shared love of all things food and wine.
Start-up companies in agricultural technology, food and wine are being given a guiding hand with a new business incubator launched at the University of Adelaide’s Waite campus.
Researchers have trialled a non-invasive model for detecting smoke contamination in grapevines.
The depth and diversity of research student projects in the Faculty of Sciences was once again on display at this week's final of the Three Minute Thesis (3MT) Competition.
Collaborative research will expand to embrace expertise in areas such as engineering, mathematics, computer science, big data, and machine learning, for the application of new technologies.
Wine researchers are investigating drought-tolerant grape varieties from Cyprus for their suitability for Australian conditions.