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, raised and educated in Adelaide, South Australia. I completed a PhD at The University of Adelaide in 2012 in the School of Agriculture Food and Wine, whilst employed at the Australian...
The Australian Research Council Training Centre for Innovative Wine Production has won the 2020 Australian Council of Graduate Research award for Excellence in Graduate Research Supervision. The annual awards shine a spotlight on excellence in graduate research...
Could you tell us a bit about yourself and your academic background? I was born in Malaysia and grew up in the Philippines. I completed my BSc and MSc in chemistry from Ateneo, in Davao and Manila, respectively. I then joined the Philippine National Police and was...