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CSU PhD student Karolina Petrovic outlines her research into what the common Brushtail Possum eats along in the Australian bush.
Micro-oxygenation mimics one of the key aspects of oak maturation, and saves wine makers time and money.
Research by CSU Masters of Philosophy student Luke Pearce aims to help the survival of a tiny native fish once found throughout the southern part of the Murray Darling Basin
Bottle colour and thickness can reduce white wine spoilage from light, increasing shelf life and maintaining quality
While encouraging growth, pruning can also introduce the risk of infection.This video provides details on identifying, treating and preventing infection in your grapevines.
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