Phenolics
A fundamental increase in the understanding of the reactivity, structural and physicochemical properties of grape and wine phenolics and tannins will provide the knowledge basis to understand how inputs and processing factors such as extraction, fining or filtration might affect wine composition and sensory properties. In addition, increasing the understanding of the transformations of grape seed and skin phenolic components will provide the knowledge basis to enable targeted optimisation of viticultural and winemaking practices, such as grape harvesting, delivery, winemaking, fining or pressing processes.
Ultimately, the reward for establishing such knowledge is the capacity to manage vineyards and winemaking to optimise phenolic grape and wine components, which will in turn translate to increased capacity of Australian producers to meet wine specification, consumer expectations and profitability.
Projects:
- Structure and function of phenolic compounds
- Grape phenolics and their contribution to wine composition and sensory properties
- Developing innovative phenolic analysis techniques
- White wine phenolics