Grape & wine science
NWGIC research funded by Wine Australia aims to determine thresholds for bunch rot contamination.
As inland Australia braces for more hot weather, a researcher from the National Wine and Grape Industry Centre (NWGIC) is studying the impact of heat waves on the physiology and composition of Shiraz grapes.
High temperatures, harsh light and ultraviolet radiation can lead to a nasty case of sunburn – not just for people but for winegrapes – and Charles Sturt University (CSU) is investigating how to reduce the damage and financial losses.
An award-winning new book profiles the people, history and technology that have shaped the Hunter Valley wine region in NSW.
Syrah and Shiraz are made from the same variety of grapes but what you call the wine on the label has a big impact on the price, according to recent CSU research.
Measuring and tracking the development of grapes in the vineyard is now easier – thanks to a mobile phone app developed by the National Wine and Grape Industry Centre (NWGIC) and funded by Wine Australia.
Two CSU scientists are finalists in the Australian Women in Wine Awards, recognising their significant contribution to research in the industry.
Wine Australia and the National Wine and Grape Industry Centre (NWGIC) have signed a $9 million co-investment research, development and extension (RD&E) agreement to develop new technologies and provide practical information to growers and winemakers to increase profitability and competitiveness, as well as improve environmental sustainability.
Asia’s premier wine trade fair has provided the perfect opportunity for National Wine and Grape Industry Centre (NWGIC) and Australian Wine Research Institute (AWRI) researchers to collect data while promoting Australian wine.
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