Science gives wine industry the global edge

Australian winemakers are set to benefit from cutting-edge science technology with the launch of a new $2 million facility at the Adelaide University’s Waite Campus.

Launched by SA Science Minister, Paul Caica, and jointly funded by the Commonwealth and State Governments, the new metabolomics facility (which will comprehensively study small molecules), is being housed and managed by AWRI.

“This facility will develop innovative solutions for the Australian wine industry, through improved quality, new varieties, and better value wine,” said Caica.

“The SA node will allow winemakers to chemically define the unique characteristics and attributes of a particular wine or wine style, providing a much greater understanding of how variables such as environmental conditions, genetic variations of vines, yeast and bacteria shape the sensory attributes of wines.

“The combination of this infrastructure, access to scientists working in this exciting new field, and a willingness by industry to take advantage of new technologies and adopt new approaches, will put our wine industry in the world vanguard of wine-making.”

The node will also be accessible to the broader food and beverage industries, enabling them to tailor-make future products.

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