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 was born in Perth, Western Australia but moved to Edinburgh, Scotland when I was seven. I finished my Honours degree in Chemistry with Medicinal Chemistry from the University of Glasgow...read more
Dr Dimitra Capone was invited to the recent 2019 Limestone Coast Wine Show (LCWS) as an associate wine judge and to speak about her research in the ARC Training Centre for Innovative Wine Production.The LCWS had announced that sparkling wine entries had...read more
The ARC Training Centre for Innovative Wine Production invites members of the Barossa Valley wine industry to join us on the morning of Wednesday 20 November, when Centre researchers will present their latest findings. Centre Director, Professor Vladimir Jiranek,...read more