Defining regional variability and uniqueness of premium Australian Shiraz
This project is part of a collaborative study with Charles Sturt University and the National Wine and Grape Industry Centre. It will define sensory attributes of wines sourced from multiple regions that contribute to distinctive regional character and will provide objective quality markers for both grapes and wine for future use in vineyard and winery assessment. This project will investigate carefully selected commercially produced wines from premium regions and study the variation in the wines’ sensory properties. Wines of specific criteria will be selected using rapid sensory methods with expert winemaker panels, to characterise the wines from each region and reduce the number of samples to a manageable number for further detailed sensory analysis.
The sensory attributes of the wines from each region will be quantified using sensory descriptive analysis. The associations of the sensory attributes with the concentrations of wine flavour compounds will be determined. The study will allow definition of chemical and sensory attributes which separate wines from the regions, and provide the basis for further investigations into the causes of these differences.