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? My name is Stephanie Angela and I am from Indonesia. I have always had a passion for optimising and designing production processes for the food and beverage industries, which is why I was interested...
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By Colleen Szeto When most people think of the Golden State, they imagine the beautiful national parks, the bright flashes of Hollywood, and the countless introductory movie scenes that unfold over San Francisco Bay. But what many people don’t think about is...
Could you tell us a bit about yourself and your academic background? I was born and raised in Madrid, Spain, but since my parents had immigrated to Spain from China I could say that my cultural background is mixed. I studied a Bachelor's degree in Biology at...