A collaborative project is transforming the leftovers of the Australian wine industry into nutraceutical ingredients.
Novel magnetic nanotechnology has been developed to quickly and efficiently remove haze-forming proteins, which could result in savings for the wine industry.
A material often used as a filter to make wine and beer clearer could be transferring heavy metals such as arsenic into the beverages, according to a new study.
University of the Sunshine Coast scientists and Newstead Brewing Co have partnered to develop a beer using Australian-farmed seaweed in an effort to promote it as a nutritious, tasty and locally grown resource.
US-based brewery Suffolk Punch Brewing installed a compressed air system from ELGi to accommodate its current air demand whilst allowing for future growth.
An app called Snap Send Solve is being used to help protect the Mornington Peninsula wine industry from biosecurity threats, namely phylloxera.
The presence and use of 'natural' or 'wild' yeasts during wine production is traditionally discouraged, but this may be about to change.
One of the largest risks to profitability in winemaking is damage to expensive processing equipment.
Air-compressor manufacturer ELGi Equipments has been helping winemakers in India increase their process quality and speed with pneumatic equipment powered by compressed air.
UniSA doctoral candidate Brian Murphy is researching a processing method to make white wine crystal clear and better for the environment.
Partnerships with reliable breweries can assist craft brewers to scale up and keep up with demand without overstretching their resources.
Scientists have found a way to remove unwanted flavours from wine without impacting the rest of the bouquet using tiny magnetic particles.
Production in the wine industry could be increased by more than 7% with the use of titanium filtration membranes.
AB InBev has developed a brewing process that delivers a 5% reduction in CO2 emissions, reduction in energy use and 0.5% lower water consumption.
Beer and maths — an unlikely combo you may think, but when drinks giant Diageo wanted to know more about the strange behaviour of bubbles in a glass of Guinness the company turned to a mathematician.