Efficient red winemaking by monitoring extraction and evolution of colour and polyphenols
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).
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.
Could you tell us a bit about yourself and your academic background?I have a Master of Applied Sciences in Mechatronics and Robotics from the University of Applied Sciences Technikum Wien in Vienna, Austria, with a focus on automisation and production and...read more
Do you know a high achieving, enthusiastic student looking for a PhD in grape and/or wine research? Generous postgraduate research opportunities are currently available to join the Australian Research Council (ARC) Training Centre for Innovative Wine Production....read more
Could you tell us a bit about yourself and your academic background? I grew up in Carver, a small town south of Boston, Massachusetts that is famous for its cranberry production. I pursued a B.S. in Psychology (otherwise known as the neuroscience track) at...read more