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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. Most non-bot bunch rots favour warm humid conditions, and climate change may increase the incidence of the disease.
Micro-oxygenation mimics one of the key aspects of oak maturation, and saves wine makers time and money.
CSU PhD student Karolina Petrovic outlines her research into what the common Brushtail Possum eats along in the Australian bush.
Listen to Associate Professor of Soil Management, Philip Eberbach from the school Agricultural and Wine Sciences, as he examines how tolerant rice is to higher temperatures.
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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