The Australian Wine Research Institute

3 September 2025

Mr Kenneth Frank Pocock OAM
20 January 1942 – 25 August 2025

Kenneth F. Pocock B.Ap.Sc. OAM, was a trailblazing wine researcher whose work shaped Australian and international winemaking for more than half a century. He passed away peacefully on 25 August 2025, aged 83.

Ken dedicated his life to advancing the science of wine, beginning at the Australian Wine Research Institute in 1967 as an Experimental Officer then later becoming a Senior Chemist. His career spanned 58 years; 42 as an employee and 16 years as a consultant, mentor and volunteer. Ken’s research provided breakthroughs that improved wine quality, reduced waste and saved the industry millions of dollars worldwide.

Among his many contributions, Ken developed the wine haze predictive test in 1973, a method that enabled winemakers to prevent haze and consistently produce clear, stable white wines. The test became the industry standard in Australia and overseas and remains in use today. His further research identified the specific grape proteins that cause haze, provided viticultural strategies to reduce them and determined the optimal timing of bentonite addition during fermentation to mitigate haze formation. These advances have improved efficiency and reduced waste across the industry.

Ken’s expertise extended to many facets of wine science, including sulfur dioxide analysis, phenolic ripeness and extraction, oak treatment and oxidation prevention. His insights into these areas not only deepened scientific understanding but also directly enhanced wine quality and consumer enjoyment.

Ken’s key research outcomes:

1970 – Assisted in developing the Rankine still for measuring SO₂ concentration in wines. This method was readily adopted by industry and continues to be used as a reference method for wine SO₂ analysis.

1973 – Developed the wine haze predictive test that became and remained the industry standard method. Enabled the reliable production of quality white wines.

1998-2004 – Developed a body of knowledge on the factors influencing the amount of haze-forming components in grapes that contribute to wine instability and haze. Enabled winemakers and viticulturalists to make informed decisions about strategies to minimize haze formation.

2011 – Completed research into the optimal timing of bentonite addition during winemaking. This knowledge changed the industry practice in mitigating haze formation that enabled optimal production of clear and bright white wines with minimal waste production.

2018 – Contributed to the development of a new predictive test based on the 1973 heat test.

Ken was widely respected for his scientific rigour, his generosity in sharing knowledge and his dedication to supporting both researchers and winemakers. His work has had a lasting impact on the Australian wine industry, cementing his legacy as one of its most influential wine scientists.

In recognition of his service and contributions, Ken was awarded the Medal of the Order of Australia (OAM) in 2023.

Ken will be remembered not only for his achievements in wine research but also for his humility, collegiality and commitment to the betterment of the wine industry. He leaves behind a legacy of innovation and collaboration that will continue to benefit future generations of researchers, scientists and winemakers.

A memorial service will be held in October with details shared on AWRI’s social media channels.

Tuesday, 8 July 2025

In a significant step for Australian viticulture, the Australian Wine Research Institute (AWRI) is preparing to launch a DNA-based grapevine clonal identification service, offering winegrape producers greater certainty and flexibility in the clonal identification process.

This is the first time such an advanced genomic analysis tool has been made available to the Australian wine industry, bringing greater accuracy and confidence to a task long reliant on visual assessments, anecdotal history, or paperwork.

“Clone misidentification can have long-term impacts on wine style, yield, and disease resistance, but it often can’t be definitively determined until years after planting, if at all,” said Dr Anthony Borneman, AWRI Research Manager Molecular Biology.

“With this new service, Australian growers, nurseries, and wine businesses can prevent costly mistakes before they happen.”

Developed by the AWRI with levy funding support through Wine Australia, the new service will be offered via the organisation’s commercial arm, Affinity Labs. Wine businesses, vine improvement groups, and nurseries can submit vine tissue samples and receive a detailed report identifying the most likely clonal match, and a confidence rating for the result.

Dr Borneman continued, “Whether you’re planting, checking source material, or investigating why a vineyard isn’t performing as expected – knowing your vine’s clonal ID enables you to protect grapevine value, manage quality, and plan with confidence.”

The service will initially support clonal identification for Shiraz, Cabernet Sauvignon, Chardonnay, and Riesling, with further varieties to be added in future.

Who will benefit:

• Wine businesses sourcing or verifying planting material
• Nurseries looking to back up clone claims
• Growers investigating block variation or underperformance
• Viticulturists and researchers validating trial blocks or heritage material
• Vine improvement groups confirming the identity and integrity of propagation material in regional collections

The AWRI is currently inviting expressions of interest from wine businesses and nurseries interested in trialling the service ahead of its full commercial release.

Further information can be found at awri.com.au/grapevine-clonal-identification-service/

Media Contact: Lucy Hyde, Communications Manager, Australian Wine Research Institute, lucy.hyde@awri.com.au, 0486 179 344

26 June 2025

The Australian Wine Research Institute (AWRI) and Australian Research Council Centre of Excellence for the Mathematical Analysis of Cellular Systems (MACSYS) have come together to bring new insights to Australia’s wine industry.

The collaboration aims to provide grape growers and winemakers with innovative tools to enhance the quality, sustainability, and efficiency of the winemaking process.

Researchers will undertake two projects focused on yeast metabolism and fermentation dynamics.

Project 1: Modelling yeast metabolism – a mathematical and statistical approach

Yeast plays a fundamental role in fermentation, influencing the development of flavours and aromas in wine. The project aims to further explore how the genetic features of yeast impact the production of both pleasant and unwanted taste compounds.

MACSYS Chief Investigator Professor Matthew Simpson (QUT) explains, “This project combines MACSYS’s expertise in mathematical modelling, statistical data science, and machine learning with AWRI’s industry-driven insights. We’re aiming to provide winemakers with a better understanding of how yeast processes sugars and other compounds during fermentation.”

Project 2: Using mathematical and statistical modelling to understand yeast competition in fermentation

The second project examines the competition between different yeast species during fermentation. These interactions can affect the fermentation process and, ultimately, the wine’s final characteristics. In other words, fermentation reliability and flavour profile.

AWRI Research Manager Dr. Simon Schmidt states, “Understanding these dynamics is essential for winemakers looking to refine fermentation control. Our collaboration with MACSYS will help us develop predictive models that can assist winemakers in selecting and balancing yeast populations to ensure that desirable strains dominate.”

A growing collaboration

The MACSYS team includes Professor Mat Simpson and Dr Alex Johnston from QUT, and Professor Traude Beilharz from Monash University. As part of this initiative, they will work with AWRI researchers specialising in yeast strain competition.

Both projects synergise with established MACSYS projects in the regulation of central carbon metabolism, protein translation and mRNA biology in yeasts. MACSYS Chief Investigator Professor Traude Beilharz explains, “It’s exciting to think about expanding our knowledge of model yeasts to understand how pathways enhance the aroma, flavour, colour and texture in wine”.

Stay tuned for more information about this exciting collaboration. MACSYS will bring you updates on its LinkedIn page and website as they happen.

Media contacts:
Tim Macuga, MACSYS: Tim.Macuga@qut.edu.au, 07 3138 6741
Lucy Hyde, AWRI: lucy.hyde@awri.com.au

18 June 2025

The Australian Wine Research Institute (AWRI) has released its 32nd edition of Agrochemicals registered for use in Australian viticulture, commonly known as the ‘Dog book’.

Updated yearly to align with each growing season, the booklet is a reference guide for grapegrowers and wineries to ensure the safe and timely application of agrochemical treatments.

In 2024, 8.5% of enquiries to the AWRI Helpdesk related to agrochemicals, highlighting the continued importance of this trusted resource.

While the ‘Dog book’ contains information that is relevant across the Australian wine sector, recommendations are essential to exporting wine companies and their growers, to ensure final wines meet key export market quality requirements.

The 2025/26 edition recommends agrochemicals for use in the production of grapes for export wine against key target fungal and insect pests, outlines use restrictions and highlights key changes from the previous edition. It also includes fungicide resistance management strategies and answers to frequently asked questions.

Recommendations in the ‘Dog book’ are science-led, strongly consider practical application and have been endorsed by the Australian wine industry’s Agrochemical Reference Group.

Updates to the 2025-26 ‘Dog book’ include:

• guidance on how to access free fungicide resistance testing
• identification of cancelled products, their last use date and disposal options.

This valuable resource supports informed decision making for growers, protects our consumers, and demonstrates the Australian wine industry’s commitment to the responsible application of treatments by considering impacts to vines, the environment and our people.

The ‘Dog book’ is a free industry resource, available in hard copy and online via the AWRI website.

This publication is supported by Wine Australia, with levies from Australia’s grapegrowers and winemakers, and matching funds from the Australian Government.

Quotes:

 “The ‘Dog book’ is one of the AWRI’s most recognisable and trusted outputs. It is a demonstration of the AWRI’s expertise and relevance to industry and assists in ensuring we protect our export markets.” (Suzanne McLoughlin, Team Leader Engagement and Sustainability, AWRI)

“The ‘Dog book’ is a key reference document for the Australian wine industry to ensure the quality and integrity of our wines to the world.” (Philip Deverell, National Viticulturist, Vinarchy) 

Contact: AWRI Communications Manager, Lucy Hyde, lucy.hyde@awri.com.au