2017-2025 RDE Plan Projects

To view information about projects in the AWRI’s previous RD&E Plan (2013-2017), click here.

AWRI Research, Development and Extension Plan 2017-2025

Projects Project Contacts Status
Theme 1: Customers, consumers and markets
1.1 Improving understanding of customers and consumers 1.1.1 Increasing efficiency and speed of sensory methodology Leigh Francis Active
1.2 Informing stakeholders about health and safety aspects of wine 1.2.1 Informing government, producers and consumers about health and safety aspects of wine Creina Stockley, Con Simos Active
1.3 Supporting market access, safety and regulation 1.3.1 Supporting market access, safety and regulation Eric Wilkes, Creina Stockley, Markus Herderich Active
1.4 Enhancing and protecting the reputation of Australian wine 1.4.1 Enhancing the reputation of Australian wine through market promotion activities Con Simos Active
1.5 Supporting best practice agrochemical use in Australian viticulture 1.5.1 Collecting and disseminating information on agrochemicals Con Simos, Marcel Essling Active
1.6 Preserving quality and integrity 1.6.1 Understanding, modelling and managing temperature impacts during wine transportation Simon Nordestgaard, Eric Wilkes Inactive
Theme 2: Extension, adoption and education
2.1 Facilitating awareness and adoption of research outcomes 2.1.1 The staging and conduct of extension programs Con Simos, Geoff Cowey Active
2.1.2 Communication with stakeholders Ella Robinson Active
2.1.3 Development of digital extension tools and software Linda Bevin, Con Simos Active
2.1.4 Regional engagement – the AWRI Victorian node Con Simos, Mark Krstic Active
2.2 Supporting stakeholder technical needs 2.2.1 AWRI helpdesk Con Simos, Matt Holdstock Active
2.2.2 Library services Con Simos, Michael Downey Active
2.2.3 Regional Program Con Simos, Mark Krstic Active
2.2.4 Emergency response capability Con Simos, Adrian Coulter On hold
Theme 3: Performance, products and processes
3.1 Improving products, processes and packaging 3.1.1 Identification and control of volatile compounds responsible for important sensory attributes Markus Herderich, Leigh Francis Active
3.1.2 Using glycosides and other flavour precursors for improved wine flavour Leigh Francis, Mango Parker Active
3.1.3 Molecular drivers of wine texture and taste Paul Smith Active
3.1.4 Managing wine extraction, retention, clarity and stability for defined styles and efficient production Paul Smith Active
3.1.5 Influencing wine style and efficiency through management of oxygen during wine production Paul Smith, Simon Schmidt Active
3.1.6 Winemaking interventions to modulate glutathione status Simon Schmidt Active
3.1.7 Independent trials or novel equipment and additives to facilitate informed adoption Simon Nordestgaard Active
3.2 Understanding fermentation for uniqueness and improved performance 3.2.1 Putting microbial diversity to work in shaping wine style Simon Schmidt, Anthony Borneman Active
3.2.2 The relationship between grape juice composition and the progress of alcoholic and malolactic fermentation Simon Schmidt Active
3.2.3 Management and optimisation of the AWRI Wine Microorganism Culture Collection Angus Forgan Active
3.3 Providing objective measures of grape grading and wine style 3.3.1 Objective measures of quality and provenance in Australian vineyards Keren Bindon Active
3.3.2 Digital solutions for grape quality measurement and management Paul Petrie Active
3.4 Minimising taints and faults 3.4.1 Understanding Brettanomyces and its adaptation to control measures Anthony Borneman, Cristian Varela Active
3.4.2 Formation and fate of sulfur compounds associated with negative attributes in wine Paul Smith, Simon Schmidt Active
3.4.3 Mitigation of climate change impacts on the national wine industry by reduction in losses from controlled burns and wildfires and improvement in public land management Markus Herderich, Mark Krstic Active
Theme 4: Environment, sustainability and natural capital
4.1 Adapting to climate challenges 4.1.1 Managing the impact of vintage advancement and compression Paul Petrie Active
4.2 Improving environmental performance 4.2.1 Supporting the sustainability of grape and wine businesses and Australia’s sustainability credentials Mardi Longbottom Active
4.3 Understanding Australia’s grapevine resources 4.3.1 Characterising genomic diversity in Australia’s grapevine germplasm Anthony Borneman, Simon Schmidt Active
4.4 Understanding grape and wine provenance and quality 4.4.1 Defining regional variability and uniqueness of premium Australian Shiraz Leigh Francis Active
4.4.2 Development of tools to verify origin and varietal nature of wines Eric Wilkes, Martin Day Active
4.4.3 Bioprospecting Australian microbial genetic diversity Anthony Borneman, Cristian Varela Active
4.4.4 Rotundone and its role in defining terroir in iconic Australian cool climate ‘peppery’ Shiraz Markus Herderich, Mark Krstic Active
4.5 Delivering effective biosecurity, pest and disease management 4.5.1 Understanding the basis of agrochemical resistance in biotrophic grapevine pathogens Anthony Borneman, Michael Roach Active
4.5.2 Viticulture biosecurity support Mardi Longbottom Active
Theme 5: Foundational data and support services
5.1 Providing efficient administration and management 5.1.1 Efficient administration Chris Day Active
5.1.2 Information and knowledge management Chris Day, Linda Bevin Active
5.2 Delivering research support and accredited analytical services 5.2.1 Commercial Services Eric Wilkes Active
5.2.2 Research services Leigh Francis, Angus Forgan Active
5.2.3 WIC Winemaking Con Simos, John Gledhill Active
5.2.4 Metabolomics and bioinformatics service platforms Markus Herderich, Natoiya Lloyd Active
5.3 Monitoring winegrowing trends and production practices 5.3.1 Tracking trends in Australian wine composition and vineyard and winery practices Eric Wilkes, Simon Nordestgaard Active