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.

We seek a highly motivated Masters of Philosophy candidate with a high level Honours or Masters qualification or equivalent in an engineering or technology related discipline (e.g. chemical/process engineering, wine or food science, chemical or beverage technology). The project will be based at the Waite campus of The University of Adelaide. The candidate will develop skills/techniques in experimental design and conduct of research trials, instrumental methods of chemical analysis, inline sensing technology, statistical analysis, and working with research end-users.

For further information on the Centre scholarships, including eligibility, visit the Join Us page.  If you are interested in this project, email project lead Dr Richard Muhlack to express your interest, including a copy of your CV and academic transcript.

Industry partners