Treasury Wine Estates (TWE)
Rootstock effects on grape rachis (bunch-stem) composition and the implications for red wine flavour and aroma.
The flavour and aroma of wine is determined by the profile of low molecular weight compounds that are produced and modified during grape growing and winemaking. There are multiple sources of these compounds, but the primary influence on wine style is the grape. Grape composition can, in turn, be altered by vineyard variables that are either intrinsic to the area in which the grapes are grown or are manipulated by vineyard management. We have recently found that rootstocks influence the concentration of certain volatile compounds in the bunch stem (rachis), which in turn can alter the sensory characters of wine. The main objective of this work is thus to understand how wine composition is determined by the apparent effect of rootstock and its influence on rachis composition in the scion. The student will investigate the mechanism for this phenomenon, examining several variables associated with the accumulation of compounds in the rachis, including scion/rootstock combinations and regional effects. In addition, strategies to modify the impact of the rachis in the winemaking process will be determined. This project will provide tools for controlling aroma and compositional characters in wine by providing knowledge regarding rootstock/scion combinations to use for new plantings and assist with the management of rachis contamination in fermentations.
The ideal candidate will need to have a broad range of skills including the following:
- A background in analytical chemistry with some experience with chemical synthesis being desirable
- Have studied biochemistry and/or molecular biology, preferably in relation to plant biology, and have some technical skills in this area
- A knowledge of viticulture and/or wine science would be an advantage given the focus of the research
- An interest in sensory science as it applies to wine would also be preferable
- Experience with statistical treatment of various data sets.
|CSIRO Partner||Industry Partner||University of Adelaide Partner|
Agriculture and Food
Treasury Wine Estates (TWE),
Faculty of Sciences
RP2 – Breeding higher value food crops
|School or Centre:
School of Agriculture, Food & Wine
Dr. Paul Boss
Dr Dimitra Capone, A/P David Jeffery
To apply for the Industry PhD program, you need to apply for Admission and Scholarship using the University of Adelaide’s online application form.
The deadline to apply is Wednesday, 31 October 2018.
- Please review the generic process for submitting an application.
- In addition you will need to submit an additional information form for each project that you want to apply for.
- Specific notes on completing the online application form sections “Study Preference” and “Research Interests” are outlined below.
|Add a Study Preference|
|Study type:||Doctor of Philosophy|
|Award:||Doctor of Philosophy in (relevant study area)|
|School:||As per the Industry project outline|
|Research Area:||Choose from available drop down menu|
|Proposed study load:||Full Time|
|Proposed attendance mode:||Internal|
|Proposed start date:||Between 1/1/19 and 31/3/19 as agreed with supervisor|
Please list the titles of the projects for which you wish to apply. For exact titles, please refer back to the Adelaide CSIRO Industry PhD.
Continue completing all other sections of the online application form and upload all required documents.
If you require assistance with the online application process please contact:
Adelaide Graduate Centre Senior Scholarships Officers
Phone: +61 8 8313 3044
For any other enquiries about the CSIRO Industry PhD Program please contact:
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Tel: +61 8 8313 9127
Free-call: 1800 061 459