Theme |
Projects |
Chief Investigators |
Project Supervisors |
Status |
Theme 1: Environment and sustainability |
|
1.1.1 Improving winery energy efficiency |
Simon Nordestgaard |
Eric Wilkes & Vince O’Brien |
Active |
|
1.1.2 Capitalising on the carbon economy – Greenhouse gas abatement in viticulture |
Mardi Longbottom |
Con Simos |
Completed |
|
1.1.2a Capitalising on the carbon economy – Building resilience and sustainability in the grape and wine sector |
Mardi Longbottom |
Con Simos |
Active |
|
1.1.3 Improving the environmental and economic performance of the Australian wine supply chain |
Simon Nordestgaard |
Josh Hixon |
Active |
|
1.1.4 Assisting industry to adopt renewable energy technologies |
Josh Hixon |
Eric Wilkes |
Inactive |
|
1.2.1 Assessing diversity and clonal variation of Australia’s grapevine germplasm (Chardonnay) |
Simon Schmidt |
Anthony Borneman |
Active |
|
1.2.1a Assessing diversity and clonal variation of Australia’s grapevine germplasm (Shiraz) |
Simon Schmidt |
Mike McCarthy (SARDI) |
Active |
|
1.3.1 Understanding genetic variation in grapevine diseases and the genetic basis for pesticide resistance |
Anthony Borneman |
Markus Herderich |
Active |
|
1.3.2 Improving the consistency of description and measurement of disease |
Marcel Essling |
Peter Godden |
Inactive |
|
1.3.3 Regional benchmarking of viticultural spraying practices |
Marcel Essling |
Con Simos |
Inactive |
Theme 2: Consumers, customers and markets |
|
2.1.1 Identifying and securing new market opportunities through consumer insights |
Patricia Williamson |
Leigh Francis |
Active |
|
2.1.2 Genetics of odour perception and wine preferences |
Patricia Williamson & Anthony Borneman |
Leigh Francis |
Inactive |
|
2.2.1 Collecting and disseminating information regarding agrochemicals registered for use and maximum residue limits in Australian viticulture |
Marcel Essling |
Con Simos |
Active |
|
2.2.2 Origin verification and detection of counterfeit Australian wines |
Martin Day, Anthony Borneman |
Markus Herderich |
Active |
|
2.2.3 Informing wine consumers through understanding issues of wine consumption, health and nutrition |
Creina Stockley |
Con Simos |
Active |
|
2.2.4 Increasing Australia’s influence in market access, safety, regulatory and technical trade issues |
Creina Stockley |
Con Simos |
Active |
|
2.2.4a Biosecurity |
Mardi Longbottom |
Con Simos |
Active |
|
2.3.1 Emergency response capability |
Adrian Coulter |
Con Simos |
On hold |
Theme 3: Improving products and processes |
|
3.1.1 Identification and origin of volatile compounds responsible for important sensory attributes |
Leigh Francis & Markus Herderich |
Markus Herderich |
Active |
|
3.1.2 Assessment of relationships between grape chemical composition and grape allocation grade |
Paul Smith |
Paul Smith |
Active |
|
3.1.3 Flavour precursors: contribution to wine aroma, in-mouth sensory properties and flavour release |
Leigh Francis |
Markus Herderich |
Active |
|
3.1.4 Factors affecting wine texture, taste, clarity, stability and production efficiency |
Paul Smith |
Markus Herderich |
Active |
|
3.2.1 Are there regional micro-organisms, and can they be harnessed to produce regionally distinct wine styles? |
Anthony Borneman |
Markus Herderich |
Active |
|
3.2.2 Enhanced winemaking outcomes and wine style diversification through provision of fit-for-purpose yeast starter cultures |
Paul Chambers |
Markus Herderich |
Active |
|
3.2.3 Defining the nutritional drivers of yeast performance and matching yeast to must |
Paul Chambers & Simon Schmidt |
Markus Herderich |
Active |
|
3.2.4 Efficient and reliable malolactic fermentation to achieve specification wine style |
Paul Chambers |
Markus Herderich |
Active |
|
3.2.5 Safeguarding and realising the potential of the Australian wine microbial germplasm collection |
Angus Forgan |
Markus Herderich |
Active |
|
3.3.1 Technologies and strategies for the production of lower alcohol wine |
Cristian Varela |
Markus Herderich |
Active |
|
3.3.2 Influencing wine style through management of oxygen during winemaking |
Paul Smith |
Markus Herderich |
Active |
|
3.3.3 Capturing and re-using aroma compounds entrained in fermentation gases |
Neil Scrimgeour |
Eric Wilkes |
Inactive |
|
3.3.4 Developing simplified sparkling winemaking processes which reduce production costs while replicating the flavour and textural properties of wines produced using traditional methods |
Peter Godden |
Peter Godden |
Inactive |
|
3.3.5 Development and application of process analytical technologies for effective winemaking process control |
Neil Scrimgeour |
Eric Wilkes |
Inactive |
|
3.3.6 Producing less processed, allergen-label-free, wines |
Keren Bindon & Richard Gawel |
Eric Wilkes & Paul Smith |
Inactive |
|
3.4.1 Understanding methane-reducing tannins in enteric fermentation using grape marc as a model tannin source |
Josh Hixson |
Josh Hixon |
Active |
|
3.4.1a Genomics innovation initiative |
Anthony Borneman |
Markus Herderich |
Active |
|
3.4.1b Using grape marc as a feed additive in commercial settings |
Josh Hixon & Kieran Hirlam |
Eric Wilkes & Josh Hixon |
Active |
|
3.4.1c Transforming Riverland food loss and industry waste into profit |
Josh Hixon & Kieran Hirlam |
Steve Lapidge (SARDI) and Vince O’Brien |
Active |
|
3.4.2 Reducing wine movements during production |
Simon Nordestgaard |
Vince O’Brien |
Active |
|
3.4.3 Evaluating alternatives to barrel maturation |
Neil Scrimgeour |
Eric Wilkes |
Active |
|
3.4.4 Identifying cost reduction opportunities by mapping the grape and wine value stream |
Vince O’Brien |
Vince O’Brien |
Active |
|
3.5.1 Fault and taint remediation strategies and technologies – smoke taint background study |
Adrian Coulter & Mark Smith |
Markus Herderich |
Active |
|
3.5.2 Ensuring the continued efficacy of Brettanomyces control strategies for avoidance of spoilage |
Anthony Borneman |
Markus Herderich |
Active |
|
3.5.3 Formation and fate of positive and negative sulfur compounds |
Eric Wilkes & Paul Chambers |
Markus Herderich |
Active |
|
3.5.3a Metal ion speciation: Understanding its role in wine development and generating a tool to minimise wine spoilage |
Eric Wilkes |
Markus Herderich |
Active |
|
3.6.1 Maximising quality during bulk wine transport |
Simon Nordestgaard |
Eric Wilkes |
Active |
Theme 4: Extension and adoption |
|
4.1.1 The staging and conduct of extension programs |
Con Simos |
Con Simos |
Active |
|
4.1.2 Specialised technical troubleshooting and responsive helpdesk services for the Australian wine sector |
Matt Holdstock, Adrian Coulter & Geoff Cowey |
Con Simos |
Active |
|
4.1.3 Library service |
Linda Bevin |
Con Simos |
Active |
|
4.1.4 Communication with stakeholders |
Ella Robinson |
Con Simos |
Active |
|
4.1.5 Development of web and mobile based extension tools |
Linda Bevin |
Con Simos |
Active |
|
4.2.1 Evaluating and enabling adoption of new technologies |
Simon Nordestgaard and Neil Scrimgeour |
Vince O’Brien, Peter Godden & Eric Wilkes |
Active |
|
4.2.1A Ferment simulator upgrade |
Tadro Abbott |
Eric Wilkes |
Active |
|
4.2.1B AWRI Technical Survey |
Simon Nordestgaard |
Eric Wilkes |
Active |
|
4.3.1 Tailored regional research, development, adoption and extension through regional nodes – Victorian node |
Mark Krstic |
Con Simos |
Active |
|
4.4.1 Contributing to undergraduate and postgraduate education programs of relevance to the Australian wine industry |
Dan Johnson |
Dan Johnson |
Active |
Theme 5: Service capabilities and foundational datasets |
|
5.1.1 Enhancing data capture and integration for re-use and data mining |
Linda Bevin |
Markus Herderich |
Active |
|
5.1.2 Chemistry, sensory, chemometrics and development capacity |
Leigh Francis & Peter Godden |
Markus Herderich |
Active |
|
5.1.2a Wine Innovation Cluster winemaking service |
John Gledhill |
Con Simos |
Active |
|
5.1.3 Efficient management and administration |
Chris Day |
Chris Day |
Active |
|
5.1.4 International scientific exchange program |
Dan Johnson |
Dan Johnson |
Active |