Research at the NWGIC
Studying the response of fruit to the environment contributes to a better understanding of its effect on berry and wine composition, and wine sensory attributes. An integrated approach to the above outcomes can assist wine makers and viticulturists decide on the most appropriate practices for the vineyard and winery, targeting the desired wine styles.
The Team and their Expertise
Vine Health and Diseases
Profs Chris Steel and Gavin Ash, Drs Wayne Pitt, Loothfar Rahman, Sandra Savocchia and Melanie Weckert.
Wine Sciences (Viticulture and Oenology)
Vine physiology (source-sink relationships, root functioning, flowering and berry growth): Drs Bruno Holzapfel, Greg Dunn, Dennis Greer, Simon Clarke and Jason Smith.
Fruit and wine composition, chemistry:
Prof Alain Deloire, Drs Suzy Rogiers, Andrew Clark and Celia Barril.
Wine making, wine styles and consumer preferences (sensory sciences):
Drs Anthony Saliba and Leigh Schmidtke, John Blackman.
Decision making tools (remote sensing, modelling, process):
Drs Andrew Hall Inigo Auzmendi and Peter Torley.
Education, Training and Communication
Alison Blake and David Waters
Research, Experimentation and Analytical Facilities
- Growth chambers, greenhouses, bird-proof cages, a rhyzotron, and an experimental vineyard enable the growth and manipulation of grapevines
- Equipped laboratories to measure targeted compounds such as sugar, anthocyanin, tannins and amino acid profiles, aromatic precursors in the fruit and volatiles in the wine matrix.
- The experimental winery can undertake small lot wine making with a full suite of must and wine analyses available.
- The NWGIC is equipped toconduct sensory science research, testing and organise sensory sessions for research, training and education.
- The National Life Sciences Hub at CSU is equipped to provide molecular, metabolomic and biometric approaches to research.