The Australian Wine Research Institute

The Research group aims to develop the scientific framework for methodical improvements in red and white winemaking. We concentrate on establishing the identity and relevance of key individual aroma, mouth-feel and colour compounds influencing wine quality, style and sensory properties, and to develop efficient methods for their measurement. This robust knowledge is then combined with our research into the formation and fate of important wine sensory compounds. Our program also fast-tracks the development of optimised and robust yeast strains, and other systematic and innovative improvements to viticultural and winemaking practices, in a targeted approach.

Key development goals are to:

• adapt innovative, profitable, sustainable and flexible production techniques to allow winemakers to meet planned style and wine quality specifications;
• accelerate the speed with which producers can respond to changing consumer preferences, market opportunities and requirements; and
• safeguard the Australian grape and wine sector through further strengthening its ability to meet the high quality, integrity and authenticity standards required to gain and maintain access to international markets.

Navigation:

• AWRI-Microbial Metabolomics
• Grape and Wine Composition
• [Main page]
• Phenolics projects
• Sensory projects
• Wine aroma and flavour projects
• Grape and Wine Production
• [Main page]
• Stabilisation, process development and optimisation projects
• Seven Year RDE&C Plan