/newsroom/ en /newsroom/news/list/2024/09/20/removing-unwanted-smoky-notes-from-wine University of Adelaide researchers have evaluated a new method to remediate smoke tainted wine, incurring less damage to the final product. September 24 2024 Rhiannon Koch /newsroom/news/list/2024/09/20/removing-unwanted-smoky-notes-from-wine /newsroom/news/list/2023/05/22/kangaroo-island-wildlife-key-to-beverage-fermentation Researchers from 91ΧΤΕΔ have discovered new species of lactic acid bacteria on Kangaroo Island that could be used in the fermentation of wine, ciders and sour beers. May 22 2023 Poppy Nwosu /newsroom/news/list/2023/05/22/kangaroo-island-wildlife-key-to-beverage-fermentation /newsroom/news/list/2022/12/09/partnership-blends-leading-wine-research-capabilities Today, Monday 12 December, a partnership between 91ΧΤΕΔ and the Australian Wine Research Institute (AWRI) will be cemented with support from Wine Australia. The partnership will benefit the Australian grape and wine sector by improving grape and wine quality and production, and by building business sustainability. December 12 2022 Crispin Savage /newsroom/news/list/2022/12/09/partnership-blends-leading-wine-research-capabilities /newsroom/news/list/2020/07/15/new-research-to-help-wineries-manage-smoke-taint A new project to help Australia’s winemaking industry understand and respond to the impact of taint from bushfire smoke, which includes research from 91ΧΤΕΔ, has received $950,000 in Cooperative Research Centre Project (CRC-P) funding from the Federal Government. July 15 2020 Cathy Parker /newsroom/news/list/2020/07/15/new-research-to-help-wineries-manage-smoke-taint