TAG: Wine science
University of Adelaide researchers have discovered how grapes “breathe”, and that shortage of oxygen leads to cell death in the grape. The discovery raises many questions about the potentially significant impacts on grape and wine quality and flavour and vine management, and may lead to new ways of selecting varieties for warming climates. “In 2008 […]
PhD Student Ana Hranilovic has published her work on the yeast Lachancea thermotolerans (formerly Kluyveromyces thermotolerans) as a species with remarkable, yet underexplored, biotechnological potential. To gain an insight into L. thermotolerans population diversity and structure, 172 isolates sourced from diverse habitats worldwide were analysed using a set of 14 microsatellite markers. The resultant clustering revealed that the evolution of L. thermotolerans has been […]
Phd Student Rocco Longo and dr Leigh Schmidtke have produced two technical notes on their work on the production of lower alcohol wines. The notes can be found here.
A/Prof David Jeffery and Dr Renata Ristic presented at the ‘From Fermentation to Fume Hood: the Chemistry of Wine’ Symposium, at the 254th American Chemical Society National Meeting & Exposition, held in Washington, DC, 20-24 August 2017. The ACS meetings are the largest international chemistry conferences, and routinely host more than 10,000 attendees and over […]
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 […]
Five ARC TC-IWP students attended the 10th In Vino Analytica Scientia Symposium held in Salamanca, Spain, from the 17th until the 20th of July. The IVAS 2017 conference focused on environmental concerns in the vineyard and winery, and all aspects of wine science: metabolomics, proteomics, chemical and biochemical reactions, chemometrics, microbiology and sensory evaluation. Chao Dang, Chen Liang, Olaf […]
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 […]
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 […]
Training Centre PhD student Zelmari Coetzee from Charles Sturt University in Wagga Wagga is visiting Adelaide to work at Prof Steve Tyerman’s lab at the Waite research precinct. 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 […]