Grapevine clonal ID
Grapevine planting material represents a major investment and critical production asset for the Australian wine industry. The AWRI has developed a world-first clonal sequencing methodology that combines next-generation genome sequencing technologies, high-performance computing and customised bioinformatics tools. This technique has been successfully used to clonally identify Australia’s germplasm and investigate sequence-verified sources of clonal material for replanting efforts.
As a result of this ground-breaking research, Australia is the first wine producing country to be able to robustly identify the majority of grapevine clones of economic importance to its industry.
Dog book and autonomous tractors
The AWRI has helped shape the way grapes are grown and managed across the country. From the creating of the iconic ‘Dog book’, to cutting-edge research into autonomous tractor technology, the AWRI has continually driven innovation in viticulture and transformed viticultural practices, improving efficiency, sustainability and decision-making.
No- and low-alcohol beverages
Australia could be a leading global producer of ‘lifestyle wines’ – wines lower in alcohol and calories than traditional wines. To achieve this vision, industry-focused research is needed to produce, market and sell no- and low-alcohol (NOLO) wines that exceed consumer expectations. AWRI researchers are looking to address key NOLO winemaking challenges: microbial stability and shelf-life, flavour capture and reuse, mouthfeel and textural deficiencies, and consumer acceptance of NOLO wine. This multi-faceted approach will deliver growth in global markets, and therefore economic benefits for the Australian wine industry.
Aeration of red wine ferments
Sensory analysis is a powerful tool our researchers use to help determine whether new or evolving practices will be accepted by consumers. The aeration of red wine ferments has been broadly adopted by winemakers across industry, as a way of improving fermentation efficiency. However, it was the sensory team who discovered an unexpected benefit for consumers.
Smoke taint
Smoke taint was first reported by industry in 2003 and the AWRI has received over 3,500 enquiries since. Working side-by-side with Australia’s wine community, researchers are discovering how smoke impacts vineyards and help growers and winemakers understand what they can do about it. This video is a front-row look at AWRI innovation in action, supporting our industry when they need it most.
Rotundone and volatile thiols
AWRI researchers are helping to unlock the hidden chemistry that give wines their character, quality and distinctiveness. Watch how we are deepening our understanding of rotundone and volatile thiols, compounds that play a critical role in creating some of wine’s most recognised aromas and flavours. It’s a snapshot of how long-term, industry-driven research continues to deliver practical insights that winemakers can use to craft their wines.