The Australian Wine Research Institute

Established in 1955, The Australian Wine Research Institute is a private company limited by guarantee. The AWRI is owned by the Australian wine industry and is funded primarily by Australia's grapegrowers and winemakers who pay the Wine Grapes and Grape Research levies, distributed through their investment body the Grape and Wine Research and Development Corporation, with matching funds from the Australian government

Contact Details: PO Box 197 Glen Osmond South Australia 5064 Australia Tel: 08 83 03 66 00,61 8 83 03 66 00 Fax: 08 83 03 66 01,61 8 83 03 66 01 Email: Rae.Blair@awri.com.au WWW: www.awri.com.au/

Recent Publications by The Australian Wine Research Institute:
Two-Step Purification of Pathogenesis-Related Proteins from Grape Juice and Crystallization of Thaumatin-like Proteins. Grape thaumatin-like (TL) proteins and chitinases play roles in...	6th November, 2009	The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA	J Agric Food Chem. 2009 Nov 3. DOI Direct Link
Near infrared spectroscopy in natural products analysis. Several medicinal and herbal plants properties are related to individual...	12th August, 2009	The Australian Wine Research Institute, Waite Campus, Urrbrae, Australia.	Planta Med. 2009 Jun;75(7):746-56. Epub 2009 Jan 22. DOI Direct Link
Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production. The production of hydrogen sulfide (H(2)S) during fermentation is a common...	31st July, 2009	The Australian Wine Research Institute, Glen Osmond, Adelaide, SA,	FEMS Yeast Res. 2009 May;9(3):446-59. Epub 2009 Feb 19. DOI Direct Link
Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine. A Shiraz must with low yeast assimilable nitrogen (YAN) was supplemented...	29th July, 2009	The Australian Wine Research Institute, Glen Osmond, South Australia,	J Agric Food Chem. 2009 Jun 10;57(11):4948-55. DOI Direct Link
Hpf2 glycan structure is critical for protection against protein haze formation in white wine. Grape-derived proteins can form haze in wine. Some cell-wall glycoproteins...	17th July, 2009	The Australian Wine Research Institute, Glen Osmond 5064, South Australia,	J Agric Food Chem. 2009 Apr 22;57(8):3308-15. DOI Direct Link
→View more The Australian Wine Research Institute research publications.

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