1. Dr Eric Wilkes Group Manager Commercial Services

2. Global alcohol consumption patterns

3. Apparent consumption of pure alcohol by beverage type

5. Grape & Wine Sector Federal & State Government $5 per ton $2 per ton $7 per ton ~50%  $16-20m Adelaide’s Wine Innovation Cluster R&D Funding

6. Established in 1955 Industry governed, not-for-profit institute Independent of university and government  100 staff (FTEs) Combination of pre-competitive and competitive activities The Australian Wine Research Institute

8. Co-location, shared infrastructure Plant Research Centre Wine Innovation Cluster Woolhouse Library Plant Genomics Centre Taylor/Prescott/Cornish Sustainability Cluster Soil Water Environment Centre Plant Accelerator

9. The Waite Campus Bequeathed by Peter Waite in 1923 A world-renowned research and education precinct focusing on plant biosciences, viticulture, wine, food and environmental services Over 1,000 researchers – the largest agricultural research, education and training complex in Southern Hemisphere Annual research income > A$150 million Identified as Australia’s leading site for both grain and wine research

10. The science of wine Climate, Soil and Water Climate change Sustainability Irrigation Efficient water use Salinity Soils Viticulture Sustainable production Viticultural management Grapevine genetics Agrochemicals Vine physiology and nutrition Berry development and metabolism Fruit quality, flavour and aroma Pests and diseases Wine Science Wine microbiology Wine chemistry Fermentation Wine quality Authenticity Troubleshooting and problem solving Production and Distribution Winemaking technology Process engineering and development Processing aids Winemaking Packaging Consumer Consumer preferences Sensory science Wine in society Regulatory affairs

11. World class relevance and impact ~5,000 requests for technical assistance per annum; ~20 every day >1,000 problem samples investigated per annum Analyse 120,000 wine compositional parameters per annum Direct engagement with thousands of grapegrowers and winemakers Impartial, expert witnesses and mediators in technical disputes and legal proceedings BCR of 15:1. ~125 publications per annum, average H-index of 22 (Citation impact and journal impact are higher than the world benchmark).

12. How it works Labs Projects Extention Research Development Services to Industry Industry

13. ResearchDevelopmentExtensionCommercial Consumer preference studies Yeast and bacteria genome sequence Nitrogen supplementation trials Fate and formation of sulfur compounds Rotundone (peppery) & Cineol (eucalypt) Roles of trace metals in wine development Commercial yeast strains Yeast blends Packaging benchmarking Closure trials Export analyses Advanced wine assessment course Emergency response Problem solving and advice Research to Practice ® workshops Roadshow Seminar and workshops Webcasts and phone apps Technical conference & tradeshow Oxygen ingress measurement In-bottle measurement Pinot G Style Spectrum Tannin assay and online portal Brett control measures Refrigeration calculator Recent activities

14. Benchmarking bottle closure and managing taints Understanding and managing at bottling and during winemaking Smoke taint Oxygen Eucalypt characters Rotundone Spicy characters Black pepper aroma compounds in Shiraz Closures Proximity to eucalypt trees Level of MOG included in a ferment The science of wine

15. Web-supported tannin assays, management Tannins Novel approaches to protein stabilisation Haze proteins Brettiness Understanding, measuring and managing yeast fruity aromas Fruity aromas Less alcohol 15% 14% 13% 12% The science of wine

16. Consumers Understanding consumer preferences Labelling device informing consumers of wine styles Informed decisions The science of wine

17. The laboratories

18. Commercial projects

19. Thank you