This special issue of the Australian Journal of Grape and Wine Research is a compilation of review and research articles from staff, students, industry partners and collaborators of the Australian Research Council Training Centre for Innovative Wine Production (ARC TC IWP). The Centre, a partnership between The University of Adelaide, Charles Sturt University and wine industry organisations, was initially funded for 3 years in the first round (2013) of the ARC scheme. The Centre's key objective was to develop an integrated, whole-of-production-chain approach to manage flavour and alcohol content in Australian wine production. Examples of key findings were one of the first Australian studies of the impact of water addition to fermentations to manage wine alcohol content. The work nicely pre-empted the change in the Australia New Zealand Food Standards Code that permitted this practice in Australia and helped frame recommendations to winemakers and researchers about potential effects on wine. In another study, the most comprehensive genetic and phenotypic analysis of the yeast, Lachancea thermotolerans, resulted in the identification of strains with strong potential as bioacidification agents with reduced ethanol yield. Isolates characterised in the work will ideally become commercially available in the near future and will be well suited to fermenting overripe grapes. Of course the other significant output was a cohort of highly skilled wine researchers with experience in working at the research–industry interface. Many have remained in education, technical or research roles linked to the sector through partner organisations or, in fact, the current Centre. More details about the first iteration of the Centre and further project outcomes can be found at www.arcwinecentre.org.au/history-2014-2017/.
Read full abstract