This week, we head down under to explore the latest Australasian science - we'll discover the new, state-of-the-art facility where high-tech lasers and cameras breed the best plants; explore a new remedy for wine ruined by bush fires and find out why grapes killing themselves is the tip to a wonderful tipple. We also reveal two new bowel-bugs that cause gastroenteritis and why porridge is good for your guts. Plus, we investigate the best temperatures for serving wine in Question of the Week!
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We learn how to monitor plants using conveyor belts in one of the world's biggest greenhouses, plus how scientists are trying to solve the problem of increasing soil salinity...
Jan Arthur discusses how her team find new viruses by analysing faecal samples...
We find out about one of the world's few degrees where drinking and making wine are the main things on the agenda...
Tim Sutton is grappling with the problem of too much Boron in Southern Australia...
Bushfires can ruin a wine when smoke chemicals penetrate the grapevine. But now Adelaide-based scientists may have come up with a way to rescue a smoke-damaged vintage...
We discover the health benefits of cereals rich in polysaccharides...
We discover how the timing of a grape killing itself, is the secret to a producing a good wine...
Why do we serve white wine when chilled and red wine at room temperature?
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