Non-botrytis bunch rots can be managed in the vineyard by well ventilated, but adequate, canopy cover, as well as the spraying of strobilurin type fungicides at flowering.
Micro-oxygenation mimics one of the key aspects of oak maturation, and saves wine makers time and money.
Charles Sturt University's Mark O'Brien asks CSU climate change expert Professor Kevin Parton about the possible effects of climate change on food security in Australia and worldwide.
The Bachelor of Wine Science is designed to develop knowledge and skills in winemaking, wine science, viticulture and wine appraisal. Students can complete their studies while working in the wine industry or by interchanging full-time study with distance education.
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