Linkage Infrastructure, Equipment And Facilities - Grant ID: LE0347746
Funder
Australian Research Council
Funding Amount
$199,000.00
Summary
Circular-dichroism stopped-flow spectrometer for rapid molecular interactions and membrane transport. A stopped-flow spectroscope is requested that can capture the rapid kinetics of changes in conformation of biopolymers, macromolecules and chiral catalysts as they interact with other molecules. This includes measurement of rapid transport of solutes through membrane proteins in lipid membranes. The versatile instrument can also determine circular dichroism spectra of peptides, proteins, tannins ....Circular-dichroism stopped-flow spectrometer for rapid molecular interactions and membrane transport. A stopped-flow spectroscope is requested that can capture the rapid kinetics of changes in conformation of biopolymers, macromolecules and chiral catalysts as they interact with other molecules. This includes measurement of rapid transport of solutes through membrane proteins in lipid membranes. The versatile instrument can also determine circular dichroism spectra of peptides, proteins, tannins, pigment complexes and chiral catalysts that is required within several existing collaborations to understand the tertiary structures, stability and interactions between the complex molecules. The instrument will significantly strengthen research on macromolecules and polymers that have applications in the wine industry, nanotechnology, and biotechnology.Read moreRead less
The impact of vineyard exposure to smoke on vine physiology and the composition of grapes and wine. Taint in grapes and wine as a consequence of vineyard exposure to smoke has resulted in a decline in product quality and significant financial losses for grape and wine producers throughout Australia. Given the close proximity of many Australian wine regions to areas of bush and forest and the predicted continuation of warm, dry climatic conditions, the incidences of vineyard smoke exposure is exp ....The impact of vineyard exposure to smoke on vine physiology and the composition of grapes and wine. Taint in grapes and wine as a consequence of vineyard exposure to smoke has resulted in a decline in product quality and significant financial losses for grape and wine producers throughout Australia. Given the close proximity of many Australian wine regions to areas of bush and forest and the predicted continuation of warm, dry climatic conditions, the incidences of vineyard smoke exposure is expected to increase in the future. The project aims to establish grape and wine production methods which can be employed by industry to counter the effects of smoke on grape and wine composition, and to minimise smoke taint in finished wine; with clear economic benefits for grape-growers and wine producers. Read moreRead less
Evaluating the applicability of Directed Evolution to the optimisation of industrial yeast strains. The fermentation industries, particularly the wine industry, are of great economic importance to Australia. Wine exports exceed $2 billion per year. Moreover, the industry and those supporting it are major employers in regional Australia. To maintain and grow our share of the international market, Australian wine must remain competitive by increasing production efficiency, maximizing quality and k ....Evaluating the applicability of Directed Evolution to the optimisation of industrial yeast strains. The fermentation industries, particularly the wine industry, are of great economic importance to Australia. Wine exports exceed $2 billion per year. Moreover, the industry and those supporting it are major employers in regional Australia. To maintain and grow our share of the international market, Australian wine must remain competitive by increasing production efficiency, maximizing quality and keeping up with changing consumer preferences, and with minimal environmental impact. As a cornerstone to the winemaking process, the yeast is a vehicle for achieving these needs. This project will develop and evaluate a method for generation of unique yeast which are non-recombinant and which yield superior wine under modern winemaking conditions.Read moreRead less