News: agrifood and wine
Researchers from the University of Adelaide have discovered new species of lactic acid bacteria on Kangaroo Island that could be used in the fermentation of wine, ciders and sour beers.
Researchers from the University of Adelaide are harnessing the versatility of agave to help produce an Australian agave spirit that represents a stepping stone to using it as a valuable sustainable and carbon-neutral fuel source.
The University of Adelaide has been awarded almost $2 million in Mid-Career Industry Fellowships scheme grants by the Australian Research Council (ARC).
Researchers at the University of Adelaide are embarking on a new study to develop more accurate and consumer friendly descriptions for one of the most sustainable and high protein food sources on the planet, edible insects.
The ability to analyse multiple images at once, GPS capability to create maps of the spatial variability of canopy size, and Cloud storage, are just some of the new upgrades to VitiCanopy, the University of Adelaide-developed mobile app that helps grapegrowers manage their vineyards more effectively.
Durum Breeding Australia (DBA) has announced that Australian Grain Technologies Pty Ltd (AGT) has been awarded the licence to take the durum breeding program forward.
One of the many challenges for grape growers posed by climate change is the accelerated rate at which grapes ripen in warmer climates, which can result in poor colour and aroma development.
University of Adelaide researchers are about to dive deep into green, red and yellow household bins in the City of Burnside to understand food waste behaviour through micro-auditing the contents and tracking seasonal variations.
An international research collaboration, including scientists from the University of Adelaide’s Waite Research Institute, has unlocked new genetic variation in wheat and barley – a major boost for the global effort in breeding higher-yielding wheat and barley varieties.
The University of Adelaide is bringing together experts from around the world in a two-day virtual conference to discuss the science that creates and defines regionality in wine.