Breaking the sugar flavour nexus growing grapes with more flavour and less sugar
As grapes ripen sugar accumulates by translocation into the bunches, while at the same time a range of specialised flavour compounds are produced by metabolic activities within the berries. These processes display a seemingly tightly linked pairing. Recent increases in growing season temperatures, and winemakers’ preferences for reduced concentrations of the aroma compounds associated with immature berries, have resulted in wines with undesirably high alcohol levels.
The objective of the proposed research is to identify strategies that will allow grape-growers to produce fruit with high levels of desirable flavour compounds while maintaining concentrations of sugar that will result in moderate levels of alcohol in the finished wine.
This will be achieved by metabolite and enzyme profiling of grapes from a range of sites in Australia and the USA, examining the effects of site and viticultural practices on grapevine and berry metabolism. A detailed understanding of the metabolism behind the apparent linkage of these events will help growers develop practices to maximise flavour production without excessive sugar, and hence alcohol, in wines. Growers and consumers will each benefit through increased quality and alcohol management.
Could you tell us a bit about yourself and your academic background? Hey there! My name is Natalia Caliani. I am originally from a little town called Coronda, in the middle of the province of Santa Fe (Argentina), famous for its strawberries. Coming from a family...
By Pietro Previtali It is suddenly the end of May 2019 in Adelaide; fieldwork is over, the lab is over filled with grape samples collected throughout the season and the best use of them has to be made to avoid wasting the work of a whole season. I am sitting...
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...