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.
Project leader
Dr
Richard Muhlack
University of Adelaide
Students
Ms
Judith Unterkofler
(PhD Student)
University of Adelaide
Ms
Rachael Tindal
(Masters Student)
University of Adelaide
Other investigators
Associate Professor
David Jeffery
University of Adelaide
Dr
Jean Macintyre
Pernod Ricard Winemakers
Industry partners
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