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

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

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Research Output 1995 2018

maceration
wines
correspondence analysis
Wine
Therapeutics
wines
alcohols
Wine
Alcohols
blended foods

Impact of fluorescent lighting on the browning potential of model wine solutions containing organic acids and iron

Grant-Preece, P., Barril, C., Schmidtke, L. M. & Clark, A. C. 15 Mar 2018 In : Food Chemistry. 243, p. 239-248 10 p.

Research output: Research - peer-reviewArticle

Wine
Lighting
Iron
Acids
Organic acids

Activities 2016 2016

  • 2 Oral presentation

Press / Media

Orange trialling new grapes

Bruno Holzapfel

31/12/17

1 item of media coverage

Press / Media

Place matters drinks

Leigh Schmidtke

26/01/17

1 item of media coverage

Press / Media