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Research Objectives

Application of research and development to industry problems and opportunities: investigations into the relationship between Dekkera/Brettanomyces yeast and wine spoilage

Objectives:

  • To apply the multi-disciplined Research and Development capabilities of the Institute in a coordinated manner to investigate widely encountered wine processing problems, the solutions to which if elucidated and adopted, will present opportunities to facilitate widespread positive impacts on wine quality in Australia.

Specifically, for the initial investigations into Dekkera/Brettanomyces spoilage:

  • To develop strategies that enable winemakers to reduce or eliminate wine spoilage by Dekkera/Brettanomyces yeast in Australia, by elucidating the environmental and cultural factors that determine the relative propensity of wines to become spoilt.
  • To understand the full sensory impacts of compounds formed by Dekkera/Brettanomyces yeast in wine, and elucidate the relative sensory importance of various compounds under Australian conditions.

Defining, measuring and controlling important volatile flavour compounds grapes and wine

Objectives:

  • Develop analytical methods for volatile grape and wine aroma and flavour components and (where relevant) their precursors, and use these methods to achieve the other objectives.

  • Define the relationship between wine composition and wine flavour.

  • Determine the origin, mode of formation and fate of volatile wine aroma and flavour compounds.
  • Identify hitherto unknown volatile wine aroma and flavour components and (where relevant) their precursors, particularly those originating in the vineyard.

  • Use the knowledge gained and methods developed in the objectives above to develop recommendations to enhance wine quality through viticultural and oenological practices.

Identification, measurement and enhanced control of non-volatile phenolic compounds responsible for colour and mouth-feel of wine

Objectives:

  • To improve the understanding of the types of compounds important to red wine colour and mouth-feel and of conditions favouring their formation.

  • To develop an understanding on the reactions that are involved with the formation of anthocyanin-derived pigments and wine tannins during winemaking.

  • To provide the knowledge base for the targeted optimisation of viticultural and winemaking techniques with future trials and through that to adapt grapegrowing and winemaking to better meet preset specifications for product attributes which in turn reflect market preferences in relation to price and wine sensory characteristics.

Industry Development and Support: wine technology and processes (incorporating ‘Rapid instrumental techniques’)

Objectives (selected):

  • To identify potential opportunities for the application of process engineering principles to operations in grapegrowing and grape and wine processing.

  • Evaluate the potential benefits of the application of process engineering principles in several specific targeted areas of demonstration.

  • Develop the Institute’s and, therefore, the industry’s store of knowledge and expertise in process engineering and provide a support resource.

  • Facilitate interaction between industry and other non-traditional wine research providers through sound project management to ensure strong industry relevance.

Interactions of non-volatile and volatile compounds in wine: major influences on wine flavour perception

Objectives:

The overall broad objective of this long term project is to gain an understanding of what combinations of known volatile and non-volatile constituents have the greatest effect on ‘in mouth’ sensory properties, i.e. sensory aspects such as fullness, viscosity, richness, flavour intensity, weight and aftertaste, and to begin to establish how to modulate the impact of the compounds.

Specific objectives:

  • To determine if volatile constituents influence sensory perception of mouthfeel properties of non-volatile constituents such as tannins and polysaccharides.

  • To find which, if any, volatile and non-volatile compounds interact to affect overall ‘in mouth’ retronasal flavour impression and aftertaste.

  • To investigate the sensory properties of wine treated with haze protective mannoproteins as an alternative to bentonite to prevent white wine protein haze formation.

  • To continue our already successful attempts to reduce the need of bentonite fining of white wines.

Microbiological modulation of wine sensory characteristics

Objectives:

The broad objective of the project is to develop a detailed understanding of the role that wine yeast and malolactic bacteria have on the aroma, taste, mouth-feel and colour of wine to assist the winemaker in making an informed choice on fermentation conditions to achieve the required style or to modulate the style. Specifically the objectives are:

  • To improve the understanding of the role of fermentation microorganisms on the types of volatile compounds important to white and red wine aroma and the fermentation factors that affect their contribution, as a tool for modulating wine style.

  • To improve the understanding of the role of fermentation microorganisms on the types of non-volatile compounds important to white and red wine colour and mouth-feel and the fermentation factors that affect their contribution, as a tool for modulating wine style.

  • To develop new inoculation technologies for increasing the chemical and flavour diversity of wine.

  • To communicate and facilitate adoption of new fermentation technologies by the Australian wine industry.

Molecular tools for the evaluation and improvement of wine fermentations

Objectives:

  • Provide the Australian wine industry with improved strains.  Examples include a non-GMO strain that produces less ethanol and hybrid strains that can bestow flavour diversity.

  • Identify yeast genes that influence wine colour, aroma and taste. Establish gene expression profiles so that knowledge is gained on how winemaking practices affect wine quality.

  • Study the molecular basis of flavour perception to provide an understanding on the link between wine chemistry and flavour, and, in the long term, to provide alternatives to formal sensory evaluation of wine.

Viticultural practices: ensuring best practice in relation to use of agrochemicals, and determination of the effect of selected viticultural practices on grape and wine composition

Objectives:

  • To assist the Australian wine industry to achieve full compliance with agrochemical MRLs and compositional standards in grapes and wine of its major markets.

  • To assist the Australian wine industry using agrochemicals with minimal environmental impact in a cost-effective manner.

  • To maintain and improve Australian wine quality by providing information, training and assistance to members of the wine industry in order to foster:

adoption of best practice principles; and

better informed and educated wine industry personnel

  • To participate in research on winegrapes in relation to wine quality in line with Institute research priorities.
  • To investigate the effect of canopy management and plant water status on grape and wine phenolic profiles and determine the resultant impact on red wine quality.

    • Wine and oxygen: towards an optimised management of wine manufacturing, maturation and storage

    Objectives:

    • To determine the best bottling and storage practices to prevent oxidative spoilage of bottled wines.

    • To determine the sensory and compositional consequences of oxidative red winemaking practices and to develop an understanding of the most appropriate processing conditions for fruit and wine of different composition.

    Wine quality and consumer preference: development of tools to understand market preferences and shifts

    Objectives:

    • To determine the main sensory attribute drivers of consumer preference for specific wine styles, and the compositional measures which relate to these attributes.

    • To provide information to the Australian wine industry and the research community regarding the optimal methods for consumer sensory evaluation testing.

    • To assess the effect of wine education on consumer preference.

    • To establish whether quality scoring or other rating system by experienced wine tasters can be used in place of/in conjunction with consumer testing.
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