Broad Research Themes
We have assembled an unprecedented combination of researchers and wine industry participants that span the whole product chain from grape-growing to consumer.
We aim to underpin and enable more profitable grape growing and winemaking industries, while achieving the desired balance of taste, mouthfeel, aroma/flavour, colour and alcoholic strength for consumers.
The Specific Aims of This Project Are:
- Through the vineyard: curb sugar accumulation, accelerate the development of flavour compounds and minimise taint compounds in the grape.
- At the winery: remove sugar prior to fermentation, divert sugar away from alcohol, improve the reliability and reduce the duration of high sugar fermentations, and enhance the sensory properties of wine.
- Post fermentation: selectively remove alcohol and develop additives to adjust levels of sensory compounds in wines from under-ripened grapes or lost from wines of lower(ed) alcohol content.
- Define current market and consumer perceptions and preferences for lowered-alcohol wine and use this knowledge to inform the production process.
- Train at least 15 highly skilled researchers in the broad field of grape and wine science who have an excellent working relationship with industry and can therefore contribute to the industry's success beyond this project.
View a list of the research projects here.