Wine that's low in alcohol but big in flavour - that's what people want according to research by CSU consumer sensory scientist Professor Anthony Saliba.

A new two-year study led by a CSU researcher will aim to change the way the Australian wine industry puts research into practice.

CSU will return its commercial vineyards in Orange and Wagga Wagga to farmland as it discontinues commercial wine production.

Research undertaken by the National Wine and Grape Industry Centre at CSU in Wagga Wagga has paved the way for a quick and low-cost method of measuring the concentration of nutrients in grapevines.

A research project at CSU is aiming to create a full-flavour low alcohol wine.

CSU will discontinue large-scale wine production in Wagga Wagga and Orange, as part of its plan to expand its focus on the premium boutique wine market.

Charles Sturt University (CSU) research has found a timely fungicide spray can help reduce the damage caused by non-Botrytis bunch rot in sub tropical vineyards.

The Australian wine industry is being hailed as the winner from more than $3.5 million in new research funding secured by the National Wine and Grape Industry Centre.

A network of commercial vineyards in Griffith, Orange and Tumbarumba have partnered with the National Wine and Grape Industry Centre (NWGIC) as part of a major research program to compare cool and warm climate wines.