RD&E Plan – Projects

This page lists the projects in the AWRI’s previous RD&E plan (2013-2017). To see the projects in the current plan (2017-2025), click here.

Theme Projects Chief Investigators Project Supervisors Status
Theme 1: Environment and sustainability
1.1 Reduce inputs and environmental footprint across the value chain 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 Capture the full value of clonal resources for key Australian varieties 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 Reduce the economic and environmental impact of pests and diseases and the techniques used to manage them 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 Identify and secure new market opportunities through consumer insights 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 Build and safeguard brand Australia 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 Improve market access through anticipation and removal of trade barriers and regulatory constraints 2.3.1 Emergency response capability Adrian Coulter Con Simos On hold
Theme 3: Improving products and processes
3.1 Objective measurement and target setting of grape and wine style 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 Optimise primary and secondary fermentation for effective production of targeted wine style 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 Novel products and effective processes 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 Reduce cost of production 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 Reduce the economic impact of taints and faults 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 Deliver sound product to the marketplace 3.6.1 Maximising quality during bulk wine transport Simon Nordestgaard Eric Wilkes Active
Theme 4: Extension and adoption
4.1 Drive productivity, sustainability and profitability through facilitating rapid adoption of R&D outcomes 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 Align supply chains with industry needs 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 Enhance national outreach and promote regional engagement 4.3.1 Tailored regional research, development, adoption and extension through regional nodes – Victorian node Mark Krstic Con Simos Active
4.4 Improve intellectual capital available to the Australian wine industry 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 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