Characterising the distinctive flavours of Australian Cabernet Sauvignon wines
Grapegrowing and winemaking to suit the market will enable Australia’s wine sector to be more competitive in a challenging environment. There is demand for wines that express the unique characteristics of their place of origin but in many cases those characters are not well defined. Many grape components strongly influence wine quality and style, including certain varietal wine aroma compounds that can be traced to specific grape metabolites. However, there is little information linking vineyard management practices and environmental effects on grape metabolism that subsequently affect wine chemistry and aroma/flavour, and ultimately impact on the expression of place.
This project aims to understand the chemical and sensorial basis of regional typicity of Coonawarra Cabernet Sauvignon, a commercially-important red variety, and to determine how pragmatic and cost-effective vineyard and winemaking practices can be used to alter grape and wine characteristics to meet consumer-preferred wine styles, whether in traditional Western or booming Asian markets.
Coonawarra Grape & Wine Inc
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