PhD student Bora Qesja and Prof Roberta Crouch are researching the consumer acceptance of low alcohol wines. A technical note on consumers perception of low alcohol wines can be found here.
The second half of 2016 was particularly productive (and enjoyable!) for TC-IWP PhD student Ana Hranilovic. Ana flew to France in early July to spend six months at the ISVV (Institut des Sciences de la Vigne et du Vin), University of Bordeaux. The ISVV is among the world’s most reputable institutions in wine and vine research, with cutting-edge work done on wine microbiology and microbial terroir. Ana joined a highly prolific team consisting of Drs Warren Albertin, Isabelle Masneuf-Pomarède and Marina Bely, specialists in non-Saccharomyces diversity studies. Non-Saccharomyces yeasts are naturally present in the wine-related environment, but are far less studied compared to ‘conventional’ wine yeast that conducts wine fermentation, Saccharomyces cerevisiae. One such yeast is Lachancea thermotolerans, a species of remarkable oenological potential; as its partial fermentation can lead to wine acidification, lower ethanol content and an increased aromatic complexity.
During her time in Bordeaux, Ana has undertaken a study looking at the diversity of a large set of L. thermotolerans isolates sourced from all continents and a variety of substrates, including grape fermentations from Australia, Europe and the Americas, forests in Canada and cacti in Hawaii. Some isolates showed genetic similarity based on their geographic origin of isolation, as for example all Hawaiian isolates were quite similar on the genetic level. On the other hand, certain isolates from wine and grapes were genetically close even when isolated from distant locations – e.g. samples from Australia, Europe and New Zealand. The follow-up of this study includes attempts to select a L. thermotolerans strain to be used in the wine industry to help address issues exacerbated by climate change, in particular increasing wine alcohol levels and insufficient acidity. Interestingly, while attending a yeast-related conference in Italy, 2015, Ana had an opportunity to meet Marc-André Lachance. Marc-André Lachance is an eminent Canadian yeast ecologist who can often be seen travelling to exotic destinations with his guitar and yeast isolation kit. He is also a person the studied species (and the whole genus) was named after.
While in Bordeaux, Ana also had the pleasure to interact with the European wine industry and she met a number of wine research fellows and winemakers during her studies as well as at events such as Vinitech, Tasting Bordeaux and an exquisite visit to Chateau Margaux.
While she is visiting, Zelmari is focusing her work on the molecular background of the sugar-potassium nexus within the grape berry. To further investigate if there is a relationship in the accumulation of sugar and potassium within grape berries, she is taking her work from the vineyard into the molecular lab under the guidance and watchful eyes of Steve Tyerman, Siyang Liao and Shifeng Cao as a final project for her PhD.
Following the publication of two papers by the training centre on the topic of ethanol evaporation and winemaking supplements the ARC-TC has also published a set of technical notes. They can be found here.
Dr Renata Ristic and Lieke van der Hulst have been invited by the Chilean wine industry to share their knowledge on smoke taint. Following bushfires in several wine regions throughout Chile an invitation was extended from Vinos de Chile to the ARC-TC IWP to share knowledge on the effects of smoke exposure on grapevine health, grape […]
Upon invitation by the Limestone Coast Grape and Wine Council the ARC TC-IWP travelled to the South East of South Australia for two days to present current work and discuss challenges faced by winemakers and grape growers in this area. A group of PhD students, postdocs and chief investigators visited wineries in the Coonawarra to […]
During a recent trip to visit family in Italy Rocco Longo held a seminar at the University of Turin in Alba (Piedmont, Italy). The purpose of the seminar, “Expand your career abroad: approaching the Australian wine industry”, was to present and discuss the opportunities for 2nd and 3rd-year students from the Bachelor Course in Viticulture […]
David Wollan and Dr Duc-Truc Pham have published their work on ethanol evaporation from wine glasses and the impact this has on sensory attributes of wine. Research findings have important implications for sensory analysis of wines, within specific informal sensory trials and particularly wine shows. Is it time for us to change the sensory set-up? You can find the […]
The Wine Centre for Innovative Wine Production has embraced a wide range of scientific disciplines, giving students and researchers the chance to include many different techniques and scientific interests in their work. A good example is the research Zelmari Coetzee is doing on the cultivation of grapevines in environmentally controlled chambers. Because of this, she attended the 5th […]
Congratulations to proud parents Ya and ARC-TC IWP PhD student Chao Dang on such a cute baby boy whose name means ‘inheriting knowledge and reputation’. Shaowen was born on 29 May 2016. An exciting and unusual output of the ARC TC-IWP!
Bordeaux Conferences Consumer behaviour Coonawarra Flavour chemistry Grapevine cultivation Industry engagement Journal of Agricultural and Food Chemistry Publication School of Agriculture Food and Wine Science communication Science in the pub Sciences Smoke taint Technical note University of Adelaide Vineyard wine wine production Wine science Yeast