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	Wine Science

		Wine Chemistry

		Grapevine Biochemistry

		Wine Making Technology

		Sensory Science and Wine Quality Measurements

		Wine Consumer Behaviour and Preferences

		Wine & Health

		Distillation and the Production of Potable Spirits

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	Wine Microbiology and Microbial Biotechnology

	Plant and Cell Physiology and Grapevine Physiology

	Biometrics

	Facilities & Techniques

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School of Agriculture, Food & Wine
THE UNIVERSITY OF ADELAIDE
SA 5005
AUSTRALIA
Email

Telephone: +61 8 8303 8149
Facsimile: +61 8 8303 7109

Hickinbotham Roseworthy Wine Science Lab

General view of Ron Potter Fermentation Facility from cellar floor.

Small scale refrigerated tanks (white) and 760 L drain-down tanks

General view of Ron Potter Fermentation Facility from level 1.

Willmes Press positioned beneath
the Rotary fermenters.

Hickinbotham Roseworthy Wine Science Laboratory

The Hickinbotham Roseworthy Wine Science Laboratory is located on the Waite Campus of the University of Adelaide.

Location : Hartley Grove,
Urrbrae,
South Australia

Principle Researchers

Viticultural practices influencing grape and wine quality
Grape and wine aroma and flavour components
Pigments and tannins in grapes and wines
Influence of fermentation regimes on micro-organism derived aroma and flavour components
Grape and wine composition
Distillation technologies related to alcoholic beverages, essential oils and botanical flavourants

These and other research areas are supported by extensive small-lot winemaking and sensory evaluation facilities.

For information about studying in this field please visit our Student Services page.

View of static Potter fermenters.