A thorough knowledge of the relationship between wine composition and perceived aroma and flavour is pivotal in understanding grape and wine quality.
The large body of research conducted at the AWRI and overseas has given excellent insight into how numerous compounds contribute to wine aroma and flavour; how they are formed; and how they are degraded. Nevertheless, many flavour properties, both desirable and undesirable, remain inadequately explained.
The flavour chemistry team provide extensive analytical capability for a wide range of projects across the research group and to support AWRI-wide activities. Analytical method development, synthetic organic chemistry skills, and extensive experience in gas chromatography/mass spectrometry allow for the measurement and investigation of a wide range of aroma-active compounds. Improved knowledge of quality determining components is fundamental to enable viticultural and winemaking practices to be optimised.
- Undersirable sulfur compounds
- Understanding the eucalyptus / mint compound 1,8-cineole (eucalyptol)
- Analysis of ‘tropical fruit’ thiols and precursors
- Identification of key aroma compounds in Shiraz grapes and wine
- Wine ‘body’
- Effect of vineyard nitrogen
- Wine taints and off-flavours