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.
The Wine Industry Mentor Program, which pairs early career wine sector professionals with respected wine sector leaders, is expanding into all areas of the wine industry. This year the program includes wine business, wine marketing, media, photography, wine education, winemaking, viticulture and oenology, while keeping a strong connection with wine communications.
Wine consumers have reported that their consumption hasn’t changed much despite the stresses of lockdown. The results from a survey by a team of experts led by the University of Adelaide show patterns of wine consumption that also indicate a trend towards buying wine direct from producers.
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.
University of Adelaide wine researchers are developing a fast and simple method of authenticating wine – a potential solution against the estimated billions of dollars’ worth of wine fraud globally, but also offering a possible means of building regional branding.
Winegrape growers around the world will be better able to navigate future global markets and the impacts of climate change with a new book available free online.
Australian wine scientists are shedding scientific light on the processes underlying traditional practices of Australian Aboriginal people to produce fermented beverages.