- Understanding yeast opens new possibilities
- Time to capture new customers
- The team that genuinely is there to help
- There’s more to trunk disease than meets the eye
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Factsheets & other resources
- Australian Wine Flavours Card launched
- Trials highlight the value of oxygen
- Lean production shows its value
- Researcher in Focus: Dr Jake Dunlevy
- Understanding costs should be as easy as ABC
- Innovative maceration in the quest for perfect Pinot Noir
- Making Facebook work for you
- Researcher in Focus: Dr Eveline Bartowsky
- Removing haze with enzymes
- New app to help keep an eye on powdery mildew
- Future Leaders are inspired
- Researcher in Focus: Dr Agnieszka Mierczynska-Vasilev
- Investigating pine factor in wine flavour
- Targeting spray application
- Varieties helping to meet the challenges of climate change
- Researcher in focus: Dr Simon Nordestgaard
Sometimes scientists have a ‘Eureka moment’, but more commonly the answer comes from sheer weight of evidence. Dr Paul Smith’s latest project certainly fits into the second category.
Organic and biodynamic viticulture is good for soil, grapes and ultimately the quality of wine – but in the current environment it comes with a potential financial penalty for growers.
Professor Alain Deloire believes one of the key things wine sector researchers need to improve on is how best to share their research findings.
Every dollar invested in winegrape rootstock-related research generates $11 in return to users of rootstocks across the Australian wine industry according to an independent assessment commissioned by the Wine Australia (AGWA).
New satellite data and forecasting tools, developed by the CSIRO, are helping Australian grapegrowers improve water management in their vineyards.