Breaking the sugar flavour nexus growing grapes with more flavour and less sugar

Background

Photo: D-T. Pham

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.

Objectives/aims

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.

Project leader


Associate Professor
Christopher Ford
University of Adelaide
 

Students


Mr
Pietro Previtali
(PhD Student)
University of Adelaide
 

Other investigators


Professor
Kerry Wilkinson
University of Adelaide

Dr
Nick Dokoozlian
E. & J. Gallo
 

Industry partners

E. & J. Gallo Winery

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