News: School of Agriculture Food and Wine
Slowing the sugar rush to yield better grapes
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.
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New findings to boost barley yields at higher temps
Researchers identify a novel mechanism in barley plants which could help crop growers achieve high yields as temperatures rise.
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The Federated States of Degradia
With almost a third of arable land classified as degraded, what can we do to reverse the rapid pace of degradation and can we do it in a way that benefits us?
Wine Industry Mentor Program announces new participants
Sixty-two early career professionals have been announced as the latest recruits to the Wine Industry Mentor Program.
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Smokescreen: New tool for the wine industry to prevent smoke taint
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.
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Why is healthy and productive soil important?
The food we eat, the clothes we wear, the air we breathe, the water we drink – it’s all underpinned by healthy and productive soils.
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Students tap into new world wine expertise
Viticulture and oenology students team up with industry to learn innovative ecommerce and sales strategies.
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SA to host global wheat community
2024 International Wheat Congress to attract 1000 delegates to SA and provide an economic benefit in excess of $5 million.
What is Xynisteri? The Cypriot grape variety that tolerates a hot Australian climate and also delivers on taste
A Cypriot grape variety that tolerates the hot Australian climate also delivers on taste, say scientists.
These University of Adelaide winemakers are the pick of the bunch
University of Adelaide graduates have been shortlisted as the best emerging talent across Australia’s wine landscape.
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