2026-06-17
Bragato Research Institute has approved four research projects aimed at helping New Zealand’s wine industry address near-term vineyard and winery problems, from disease control to lower-emissions packaging.
The institute said the projects were selected after a contestable funding round opened in March and drew more than 30 applications, with requested funding exceeding the money available. The approved work is designed to be completed within one to two years and to match the institute’s research strategy for practical industry needs.
One project will test whether powdery mildew spore trapping can help growers decide when early-season fungicide sprays are actually needed. Led by Karen Peterson of Thoughtful Viticulture, the study will examine weather and spore-based assessments in Marlborough vineyards as a decision support tool. Powdery mildew remains a recurring problem for grape growers, and the institute said New Zealand vineyards do not yet have widely accessible tools to fine-tune spray programs. That gap can lead to extra spray rounds, higher operating costs, more emissions and greater risk of off-target chemical exposure and soil compaction.
Another project will focus on export packaging, a major source of environmental impact for New Zealand wine because producers ship long distances to key overseas markets. Led by Kate Meyer and Alice Oswald of the Planetary Accounting Network, the study will compare standard glass, lightweight glass, cans, bag-in-box formats and bulk shipping with packaging at destination. According to the institute, the work will assess environmental effects, cost, logistics, quality risk and market suitability across major export regions. The goal is to give wineries evidence they can use when choosing packaging that lowers emissions while preserving commercial viability and the premium image of New Zealand wine abroad.
That packaging work could matter beyond wineries themselves because container choice, freight weight and filling location can shape costs, shelf life and carbon footprints across the broader beverage business. For producers of wine and other drinks facing pressure from retailers and consumers on sustainability, clearer data on lower-impact formats may influence future export strategies.
A third project will apply artificial intelligence to winemaking challenges linked to Botrytis cinerea and to no- and low-alcohol products. Led by Wayne Patrick at Victoria University of Wellington, the research will try to design small proteins that bind to laccase enzymes produced by botrytis and shut them down. Those enzymes can oxidize flavor and aroma compounds, causing browning and damaging taste. The project will also look for naturally occurring enzymes that affect the flavor and aroma of no- and low-alcohol wines, then redesign them so they work effectively under fermentation conditions. Bragato Research Institute said that could give winemakers new tools to improve product quality in a category that continues to draw attention across the beverage sector.
The fourth approved project addresses grapevine leafroll-associated virus 3, or GLRaV3, which the institute described as a persistent issue for New Zealand vineyards because it reduces yield, delays ripening and lowers fruit quality. Led by Ellie Bradley of Bragato Research Institute, the study will examine whether RNA technology can help treat infected vines under New Zealand conditions. Since infected vines cannot currently be cured, researchers plan to test whether early RNA-based sprays can improve the health of symptomatic vines and assess alternative formulations developed in New Zealand.
The institute said international research has shown RNA molecules can sharply reduce GLRaV3 levels in infected vines in field conditions elsewhere. The New Zealand project is intended to determine whether similar results are possible locally.
Taken together, the four projects target practical decisions that affect both grape growing and finished wine: when to spray, how to limit disease damage in the winery, how to manage virus pressure in vineyards and how to ship bottles or alternative formats with a lower environmental burden. For an export-focused wine industry dealing with production costs, climate pressures and changing consumer demand, those questions have direct implications for margins, product quality and long-term competitiveness.