The Australian Wine Research Institute > eNews

Archive for the ‘eNews’ Category

eNews – March 2014

4 March 2014

Important regulatory changes for wine exported to China Vintage 2014 – Half time report Significant interest in low alcohol yeast Closure benchmarking trial set to … more

eNews – January 2014

10 January 2014

Pre-vintage reminder on Brett avoidance and control Making the most of your smart phone or tablet in the vineyard Refrigeration and wastewater workshops Encouraging Chinese … more

eNews – November 2013

8 November 2013

Smoke taint questions after early bushfires

Ferment Simulator available

Ferment rescue revisited

Toby Bekkers elected to the AWRI Board

Explore the world of Chardonnay and … more

eNews – September 2013

3 September 2013

The AWRI’s new five-year work plan: industry success a priority

Nominations open for AWRI Board positions

Regulation updates

Tannin and phenolic measurement moves into the … more

eNews – July 2013

4 July 2013

Great response received for the 15th Australian Wine Industry Technical Conference Sample the science at WineTech 2013 – the Australian Wine Industry Trade Exhibition WineHealth … more

eNews – May 2013

7 May 2013

What’s the dirt? Hunter Valley Semillon Project: putting science into the subregions Cool runnings Launch of AWRI’s new workshop – Adapting to difficult vintages Do … more

eNews – March 2013

5 March 2013

The perfect yeast? Found a fabulous fermentation? Health and nutrition claims no longer on the label Share what you know at Australia’s largest technical event … more

eNews – January 2013

7 January 2013

Above average bushfire potential this Summer: be prepared Slow or stuck ferment? Easy steps to take Restrictions on diuron use in vineyards Is there Brett … more

eNews – November 2012

5 November 2012

Some float, some sink and some can cause a real stink

Growing grapes and greenhouse gas

A sparkling event not to be missed

You can … more

eNews – September 2012

3 September 2012

The quercetin question for young reds?

Preventing powdery mildew – new option

Wine diversity and complexity through developed yeasts

Good Manufacturing Practice code updated

Benchmarking … more