The Research group aims to develop the scientific framework for methodical improvements in red and white winemaking. We concentrate on establishing the identity and relevance of key individual aroma, mouth-feel and colour compounds influencing wine quality, style and sensory properties, and develop efficient methods for their measurement. This robust knowledge is then combined with our research into formation and fate of important wine sensory compounds we fast-track the development of optimised and robust yeast strains, and other systematic and innovative improvements to viticultural and winemaking practices, in a targeted approach.

Key goals are to adapt innovative, profitable, sustainable and flexible production techniques that allow winemakers to meet planned style and wine quality specifications; to accelerate the speed with which industry can respond to changing consumer preferences, market opportunities and requirements; and to safeguard the Australian wine industry through further strengthening its ability to meet the high quality, integrity and authenticity standards required to gain and maintain access to international markets.

• Projects
• Research outcomes
• Seven Year RD&E Plan