Abbreviation for Commonwealth Scientific and Industrial Research Organization Australia for scientific and industrial research dealing with the economic, environmental and social issues. It was founded in 1916 under the name "Advisory Council of Science and Industry" and renamed in 1926 to its current name. The services include atomic spectroscopy (quantitative and qualitative determination of chemical elements), the first plastic money bills, insect repellents (Vetreibungsmittel), basics of wireless technology, various methods of Genetic Engineering and the introduction of myxomatosis (viral disease) to control rabbit plague in Australia. There are 13 research departments.
In 1927, an affiliation of the Weinbau-Forschungsanstalt Merbein (state of Victoria). This was already founded in 1919 by some producers of the region. Initially, it was attempted to adapt the usual in the northern hemisphere methods in viticulture on the Australian conditions. After the Second World War, the focal points were artificial irrigation, Pest control, research on vine diseases, development of especially nematode-resistant documents, Vineyard management and physiology of the vine perceived. In the 1990s, the focus shifted even more towards viticulture. A scientific laboratory has been set up in Adelaide. New techniques are being used with satellites in the context of precision viticulture developed.
Furthermore, in Merbein was a germplasm bank with around 700 varieties established. There are several new breeds like Cienna. Rubienne. Taminga. Tarrango. Tulillah and Tyrian, as well as special varieties for the production of table grapes and raisins such as Carina been created. Furthermore, new procedures such as Minimal Pruned Cordon Trained and machine vintage introduced. The research activities have been carried out with regard to the development of models for computer-controlled regulation of vines growth, the irrigation, of the fertilization and the precalculation of earnings extended. Finally, projects were started that dealt with the development of Aroma and taste in the grape berry by means of genetic engineering Employ methods. Among other things, changes were made in the genetic material of the varieties Chardonnay and Sultana performed.
There are attempts to determine how changes in the chemical composition of grapes of the cultivar Cabernet Sauvignon on their later flavorings affect whether the sensory Characteristics of the grapes can be predicted by measurements of chemical compounds. Especially for this is the chemical compound methxoypyrazine responsible, which starts very early in the development of the grapes depending on the given lighting conditions. Other institutions are AWRI and Charles Sturt University,