National Wine and Grape Industry Centre

  • Australia

Organization profile

Organisation profile

The Centre integrates the viticulture and wine science expertise of staff from Charles Sturt University and NSW Agriculture and is funded by the University, the Department and the NSW Wine Industry Association. An experimental winery and vineyard support the University's programs in wine science and viticulture. Principal research activities include grape and wine science, in the areas of plant pathology, vine physiology, fruit development, fruit and wine composition, sensory characteristics of wine, and consumer preference.

Fingerprint The fingerprint is based on mining the text of the scientific documents related to the associated persons. Based on that an index of weighted terms is created, which defines the key subjects of research unit

Wine Medicine & Life Sciences
wines Agriculture & Biology
Vitis vinifera Agriculture & Biology
Vitis Medicine & Life Sciences
grapes Agriculture & Biology
vineyards Agriculture & Biology
small fruits Agriculture & Biology
vines Agriculture & Biology

Network Recent external collaboration on country level. Dive into details by clicking on the dots.

Research Output 1995 2019

2 Citations (Scopus)

A GC-MS untargeted metabolomics approach for the classification of chemical differences in grape juices based on fungal pathogen

Schueuermann, C., Steel, C., Blackman, J., Clark, A., Schwarz, L., Moraga, J., Collado, I. & Schmidtke, L., 01 Jan 2019, In : Food Chemistry. 270, p. 375-384 10 p.

Research output: Contribution to journalArticle

grape juice
Metabolomics
Vitis
metabolomics
Pathogens
1 Citation (Scopus)

Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition

Kodoudakis, N., Schmidtke, L., Bekker, M., Smith, M., Smith, P. A., Scollary, G., Wilkes, E. N. & Clark, A., 15 Feb 2019, In : Food Chemistry. 274, p. 89-99 11 p.

Research output: Contribution to journalArticle

Wine
wines
sulfides
Sulfides
solid phase extraction
1 Citation (Scopus)

Application of TCATA to examine variation in beer perception due to thermal taste status

Mitchell, J., Castura, J. C., Thibodeau, M. & Pickering, G., Apr 2019, In : Food Quality and Preference. 73, p. 135-142 8 p.

Research output: Contribution to journalArticle

Astringents
beers
carbonation
Hot Temperature
heat

Activities 2016 2019

  • 3 Oral presentation

Machine Learning and Applications in Viticulture

Lihong Zheng (Speaker)
06 Mar 2019

Activity: Talk or presentation typesOral presentation

Participation at the international conference "MACROWINE 2016, Macromolecules and Secondary Metabolites of Grapevine and Wine"

Nick Kodoudakis (Invited speaker)
27 Jun 201630 Jun 2016

Activity: Talk or presentation typesOral presentation

Press / Media

CSU Research: Measuring bunch rot impact on wine quality

Christopher Steel

13/03/19

1 media contribution

Press/Media: Press / Media

Discovery shows wine grapes gasping for breath

Suzy Rogiers

01/03/1805/03/19

10 items of media coverage

Press/Media: Press / Media