The impact of light on the oxidative and reductive aging of wine
Our work has previously shown the underlying fundamental chemistry by which iron (III) organic acids, in combination with light, can initiate oxidative processes in model wine systems.
In fact, it is the same underlying photochemistry that is relevant to the production of blue prints (Figure 1), which make use of iron (III) citrate photoactivity. This process can lead to alteration of wine flavour, colour and shelf-life.
Figure 2 shows the impact of light exposure on the colour of model wine systems containing tartaric acid. The results have shown that the effectiveness of the wine preservative SO2 is tempered by a combination of light exposure to wine, which in turn alters wine development during bottle aging.
Despite this work, many factors by which light can impact the oxidative and reductive development of wine are not well understood.
This project will investigate the impact of light on oxidative and reductive development of wine. This will include the:
- Establishment of a method for measuring markers of initiation by iron (III) organic acids in wine
- Assessment of the impact of light on the sulfur dioxide to oxygen consumption ratios
- Further investigation into the impact of white and red wine composition on the influence of iron(III) organic acid photoiniators
- Determination of the competitive or synergistic role of wine photoinitiators in oxidative and reductive conditions: riboflavin versus metal-organic acids
- The use of light to modulate sulfur compound precursors in wine
PhD position available (ICHDR8)
We seek a highly motivated PhD candidate with a high level Honours or Masters qualification or equivalent in chemistry. The project will be based at the Wagga Wagga campus of Charles Sturt University. The candidate will develop skills/techniques in liquid chromatography, including LCMS (QQQ and QTOF), as well as gas chromatography, including GCMS (QQQ). The work may also utilise laser excitation experiments based at The University of Melbourne.
For further information on the Centre PhD’s, including eligibility, visit the Join Us page. If you are interested in this project, email project leader Dr Andrew Clark to express your interest, including a copy of your CV and academic transcript.
The Australian Research Council Training Centre for Innovative Wine Production (ARC TC-IWP) is pleased to be announced as a finalist in the 2019 South Australian Science Excellence Awards in the category for Excellence in Research Collaboration. The ARC TC-IWP was...read more
Meet the ARC TC-IWP team at the Australian Wine Industry Technical Conference, Adelaide 21-24 July 2019
Staff and students from the ARC Training Centre for Innovative Wine Production (ARC TC-IWP) will be in attendance and presenting their research at the 17th Australian Wine Industry Technical Conference (AWITC) at the Adelaide Convention Centre, 21-24 July 2019.ARC...read more
Twice a year members of the Training Centre for Innovative Wine Production, including our industry partners, meet to network and present research updates. The Centre’s students and early career researchers also participate in opportunities to enhance their knowledge...read more