TAG: Flavour chemistry
ARC TW-IWP dr Renata Ristic has published her work on the impact of bottle aging on smoke tainted wine. The study aimed to investigate the stability of smoke taint in bottled wine, by determining changes in chemical composition and sensory properties of smoke affected wine after 5 or 6 years in bottle. Changes were seen in […]
ARC TC-IWP PhD student Rocco Longo from Charles Sturt University in Wagga Wagga presents his work on the use of blending for the production of low alcohol wines in the Journal of the Science of Food and Agriculture. Lower alcohol wines are suffering from a poor reputation among consumers, which is in part due to their […]
A joint study between the University of Adelaide and wine biotechnology company AEB group was set up to work on enhancing aroma production during white wine fermentation. Dr Joanna Gambetta and University of Adelaide PhD-student Liang Chen and ARC TC-IWP PhD-student Federico Tondini have been working on this project with their focus being on yeast […]
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.
Following the Wartburg Flavor Chemistry symposium in Germany, Lieke van der Hulst and Duc-Truc Pham continued their travels in Europa into Switzerland. Both Lieke and Truc presented their research at the The Macrowine 2016, Macromolecules and Secondary Metabolites of Grapevine and Wine at Changings in Nyon, Switzerland (27–30 June, 2016). This conference focused on the understanding […]
Lieke van der Hulst and Duc-Truc Pham presented their research at the Wartburg Symposium on Flavour Chemistry & Biology in Germany. The 11th Wartburg Symposium was held in the picturesque town of Eisenach on the 21st until the 24th of June 2016. It comprised 50 oral and 65 poster presentations and was attended by 160 participants […]