Introducing Nicolia spurrieriana – named after South Australia’s Chief Public Health Officer, Professor Nicola Spurrier – which could potentially be used in the fermentation of wine, sourdough bread and pickled foods.
Researchers from the University of Adelaide have crunched the data on the best methods to delay grapes ripening on the vine, leading to better quality wine.
Low and no-alcohol wine products could bring more than 500 jobs and add $64 million a year to South Australia’s economy with the Marshall Liberal Government investing nearly $5 million to turbo-charge the sector locally.
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.
Academia and regional wine expertise brought together with signing of dynamic MOU between Barossa Grape and Wine Association and the University of Adelaide.
A landmark Memorandum of Understanding between the University of Adelaide and Barossa Grape & Wine Association has been signed today at The Barossa Cellar.
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.
Sixty-two early career professionals have today been announced as the latest recruits to the Wine Industry Mentor Program following extraordinary numbers of applications for the expanded program.
The University of Adelaide and Peter Michael Winery are partnering to develop new technology to combat smoke taint in grapes.
Wine science students from the University of Adelaide are benefitting from unique insights from the US wine market by meeting remotely with leading ecommerce experts from Seattle and California. The skills they learn will give them the edge in the industry when they graduate.
Researchers at the University of Adelaide have found several grape varieties native to Cyprus, which tolerate drought conditions better than some international varieties popular in Australia, contain chemical compounds responsible for flavours preferred by Australian consumers.