Efficient red winemaking by monitoring extraction and evolution of colour and polyphenols

Background

Photo: D-T. Pham

Fermentation is a critical value-adding step in winemaking. For red wines, appropriate extraction of aroma/flavour compounds and phenolics (especially tannins and pigments) from skins into the ferment is essential and demands much human, equipment and energy input. Yet monitoring and control of the process is largely manual and intermittent (off-line).

Objectives/aims

This project will build on preliminary data on phenolic extraction to develop dynamic mathematical simulation models for extraction and reaction of these compounds in red wine ferments. These models will significantly enhance existing understanding of mechanisms and pathways involved in formation and extraction of phenolic compounds that are critical to wine quality by providing a kinetic basis for observed interactions. Factors linked to phenolic extraction, mass transport, adsorption and reaction will be considered and lead to predictive tools for use with sensing technology to guide wine colour and phenolic outcomes, thereby optimising processing and reducing production time and costs.

Key outputs from this project

Research Articles

RA Tindal, DW Jeffery, RA Muhlack (2021) Mathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution. Australian Journal of Grape & Wine Research, 27 (2), 219-233, DOI 10.1111/ajgw.12488

J Unterkofler, RA Muhlack, DW Jeffery (2020) Processes and purposes of extraction of grape components during winemaking: Current state and perspectives. Applied Microbiology and Biotechnology, 104 (11), 4727-4755, DOI 10.1007/s00253-020-10558-3

Industry partners