ARC Training Centre for Innovative Wine Production 1 Final Report (2014-2018)

ARC TC-IWP

The Centre would like to gratefully acknowledge Duc-Truc Pham for beautiful photos, Anne Auricht, the University of Adelaide and Robyn Harrington, CSU, for fantastic administrative support. The report has been complied by Dr Renata Ristic.

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‘Wine is one of the most civilised things in the world that has been brought to the greatest perfection, and it offers a great range for enjoyment and appreciation than, possibly any other purely sensory thing’

Ernest Hemingway

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DIRECTOR’S REPORT...... 5 TRAINING CENTRE FOR INNOVATIVE WINE PRODUCTION ...... 6 Overview ...... 6 Our mission and aims ...... 6 Facilities ...... 6 PROJECTS AND RESEARCHERS ...... 7 Key centre personnel ...... 7 Advisory board ...... 8 Research projects ...... 9 RESEARCH HIGHLIGHTS ...... 12 Grape berry cell death...... 12 Environmental factors influence grape berry cell death ...... 12 Berry internal oxygen concentration profile define berry cell death ...... 12 The role of reactive oxygen species in berry cell death ...... 13 The sugar-potassium nexus ...... 13 Optimisation of an early harvest and blending regime ...... 14 Early harvest regimes and pre-fermentative blending treatments ...... 14 The ‘double harvest’, blending and RO-EP ...... 15 Yeast strains in ethanol management and flavour enhancement ...... 16 Managing ethanol and sensory compounds by non-Saccharomyces yeasts ...... 16 Impact of high sugar content on metabolism and physiology of indigenous yeasts ...... 17 Techniques for ethanol management and flavour enhancement ...... 18 The use of winemaking supplements to modulate sensory properties in wine ...... 18 Getting alcohol content right: The compositional and sensory basic for an alcohol ‘sweetspot’ ...... 19 The biochemical response of grapevines to smoke exposure ...... 20 Novel techniques for flavour enhancement ...... 21 Molecularly imprinted polymers (MIPs) to eliminate excessive methoxypyrazines from wines...... 21 Cyclodextrins may remove wine off-flavours ...... 22 Alternate product streams and blending material for managing wine alcohol ...... 23 The case of wine: self-sacrifice vs product authenticity ...... 24 PUBLICATIONS ...... 26 Books ...... 26 Peer-reviewed publications ...... 26 Conference proceedings ...... 35 Trade articles ...... 35 Scientific articles ...... 36 RESEARCH TRAINING AND PROFESSIONAL EDUCATION ...... 37 The ARC TC-IWP visited the Clare Valley wine region...... 37 Other activities ...... 37 Awards ...... 37 PERFORMANCE MEASURES ...... 38 Conference presentations ...... 38 Industry briefings ...... 38 Visits to overseas laboratories and facilities ...... 39 Number of talks given by Training Centre staff open to the public ...... 40 International, national and industry visitors...... 41 SPECIFIC KEY PERFORMANCE INDICATORS ...... 43 Identified new processes, products or equivalent arising from training centre research ...... 43 Berry cell death ...... 43 Superior early harvest regime that delivers full flavour grapes with decreased sugar content defined ...... 43 Vineyard potassium application process allowing manipulation of sugar content ...... 43 Alcohol and/or flavour modification by microbes ...... 44 Mitigation of grapevine exposure to smoke ...... 44 Cyclodextrins can be applied to wines faulted by ‘Brett’ and ‘smoke taint’ ...... 44 Methozypyrazine management to reduce the ‘green’ flavours in wines ...... 44 Methods for increased alcohol yields from wine and other process wastes ...... 44 Antitranspirant, di-1-p-menthene, may minimise berry shrivel ...... 44 Consumer acceptance of low alcohol wines ...... 45 Implementation of Training Centre outcomes by industry ...... 45 MEDIA ACTIVITIES ...... 46 REFLECTION ON BEING A PART OF THE TRAINING CENTRE ...... 50 What our students said ...... 50 What industry partners said ...... 53 SUMMARY: KEY PERFORMANCE INDICATORS ...... 57

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DIRECTOR’S REPORT

It gives me great pleasure to present the final Annual Report for the first iteration of the Australian Research Council’s Training Centre for Innovative Wine Production (ARC TC-IWP). We we’re thrilled to be funded in the first round of this scheme in 2013 and equally thrilled with the outcomes this award has allowed us to realise.

We are especially pleased that the Training Centre has helped us to attract a cohort of excellent PhD and PDF researchers to this field of research in Australia. A cohort, who with our industry partners has developed into a highly interactive and collaborative research team.

It’s clear from the reflections of students and participant organisations included at the end of this report, that all found the experience highly valuable and enjoyable, leaving them with experiences and linkages that will endure. I’m particularly pleased that so many of our partners chose to participate in a rebid for a new Centre, a bid that was successful and allows us to continue our activities through a new portfolio of projects. ‘TC2’ is well underway having commenced in 2018.

Highlights of this ‘TC1’ are:  Out of 13 PhD students, 9 have graduate or qualified for their award, 2 thesis are under examination/revision and the final 2 students will submit their thesis for examination in the next month.  Three graduating students have received the Dean’s Commendation for Doctoral Thesis Excellence.  12 students have already found employment – 4 overseas, 8 in Australia – 2 as academics, 4 as postdoctoral researchers, 5 in wine industry roles and 1 as a researcher in a government organisation.  39 peer-reviewed publications, with an additional 6 under review/revision.  11 industry articles, with an additional two to be published in the next issue of a trade journal  10 Technical notes, available on the TC-IWP website.  The significant outcomes from several projects were summarised in the ARC TC-IWP Integrated strategy for flavour and alcohol modulation, available on the TC-IWP and Wine Australia websites.  The Centre received an additional $819,524 in form of support of an additional PDF, stipends, operating, travel, equipment and writing grants.

My personal thanks go to the many who contributed to this bid, an effort only surpassed by that made during the life of TC1 and which ensured our marked success.

Professor Vladimir Jiranek

Director

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The specific aims were: wine research capacity and facilities in TRAINING CENTRE FOR 1. Through the vineyard: curb sugar the world. INNOVATIVE WINE accumulation, accelerate the development of flavour compounds The Wine Innovation Central Building is PRODUCTION and minimise taint compounds in home to the ARC Training Centre and the grape. houses world-class research laboratories 2. At the winery: remove sugar prior to and other state of the art research Overview fermentation, divert sugar away facilities. It is also home to AWRI with from alcohol, improve the reliability SARDI and CSIRO located in adjacent and reduce the duration of high buildings, thereby enhancing The Australian Research Council (ARC) sugar fermentations, and enhance collaboration and communication Training Centre for Innovative Wine the sensory properties of wine. opportunities and the optimum use of Production (TC-IWP) was established at 3. Post fermentation: selectively specialist equipment. The building, a joint The University of Adelaide in 2014. The remove alcohol and develop $30 million construction, was completed centre is one of only four Training additives to adjust levels of sensory and opened in 2008. It has extensive Centres funded in the first round of the compounds in wines from under- facilities for vine physiology, ARC's Industrial Transformation ripened grapes or lost from wines of biochemistry, molecular biology, wine Research Program, which is designed to lower(ed) alcohol content. chemistry, microbiology and sensory foster close partnerships between 4. Define current market and studies as well as process testing University-based researchers and the consumer perceptions and laboratories. The Hickinbotham industry which will benefit from the preferences for lowered-alcohol Roseworthy Wine Science Laboratory at research outcomes. wine and use this knowledge to the Waite Campus is a ‘state-of-the-art’ inform the production process. winery and research facility undertaking The TC-IWP, formed with support from valuable work for the wine industry, industry partners and Wine Australia, These topics were addressed through an through education, research and service links scientific and industrial expertise integrated whole-of-production-chain provision. Students, researchers, through contributions and facilities of The approach that started in the vineyard, laboratory staff and wine industry University of Adelaide, Charles Sturt integrated vinification and post- professionals are all involved in the University, the Australian Wine Research vinification, and finished with wine winemaking, in a collaboration aimed at Institute, CSIRO, NSW Department of consumers. furthering quality, knowledge, and

Primary Industries, SA Research and sharing of information, not to mention Development Institute, TechInSA Facilities turning out award-winning wines. (formerly BioSA), Treasury Wine Estates Vintners Ltd, Laffort Australia Pty Ltd, Lowe Wines Pty Ltd, Memstar Pty Ltd, The TC-IWP has established links and Tarac Technologies Pty Ltd and collaborations with all partner Sainsbury's Supermarkets Ltd. The organisations, whose contribution in Centre is directed by Professor Vladimir expertise and facilities was essential for Jiranek (UA) with the help of the TC-IWP the TC-IWP research projects. The base Advisory Committee. for the Centre, The University of Adelaide’s Waite Campus, is home to the Wine Innovation Cluster, which includes Our mission and aims UA, AWRI, CSIRO and SARDI. It is one of the largest concentrations of grape and The Training Centre aimed to provide new knowledge, methods and technologies as well as highly skilled PhD and postdoctoral researchers to tackle the main challenges for the Australian wine industry, such as climate warming, water restrictions, changing consumer preferences and rising wine alcohol content. Earlier grape ripening and more frequent hot weather events tend to compress vintages and lead to over- ripening and high sugar accumulation in grape berries. Over-ripened grapes lose their fresh fruit sensory profiles producing wines that can be overly alcoholic, “hot” and unbalanced.

The approach that the TC-IWP took in order to decrease alcohol levels and enhance wine flavour profiles included interdisciplinary strategies with specific research aims in the areas of viticulture, microbiology, winemaking, wine processing and consumer studies.

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PROJECTS AND RESEARCHERS

KEY CENTRE PERSONNEL

Professor Vladimir Jiranek (Director) The University of Adelaide Professor Stephen Tyerman (CI) The University of Adelaide Professor Dennis Taylor (CI) The University of Adelaide Professor Pascale Quester The University of Adelaide

Professor Kerry Wilkinson (CI) The University of Adelaide Professor Rachael Burton The University of Adelaide Associate Professor Susan Bastian The University of Adelaide Associate Professor Paul Grbin The University of Adelaide Associate Professor Christopher Ford The University of Adelaide Associate Professor David Jeffery (CI) The University of Adelaide Associate Professor Roberta Crouch The University of Adelaide Professor Alain Deloire (CI) Charles Sturt University/ Montpellier SupAgro Professor Leigh Schmidtke (CI) Charles Sturt University

Dr John Blackman Charles Sturt University Dr Peter Torley Charles Sturt University Associate Professor Suzy Rogiers NSW Department of Primary Industries Professor Markus Herderich AWRI Dr Paul Smith AWRI/Wine Australia Dr Keren Bindon AWRI Professor Rob Walker CSIRO Associate Professor Victor Sadras SARDI Dr Theunes Johannes van der Westhuizen Laffort Australia Pty Ltd Dr Vanessa Stockdale Treasury Wine Estates Vintners Ltd

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ADVISORY BOARD

Professor Vladimir Jiranek (Director) The University of Adelaide

Professor Stephen Tyerman The University of Adelaide

Dr Leigh Schmidtke Charles Sturt University

Associate Professor Markus Herderich AWRI

Professor Rob Walker CSIRO

Associate Professor Suzy Rogiers NSW Department of Primary Industries

Dr Theunes Johannes van der Westhuizen Laffort Australia Pty Ltd

Mr David Lowe Lowe Wines Pty Ltd

Mr David Wollan Memstar Pty Ltd

Dr Vanessa Stockdale Treasury Wine Estates Vintners Ltd

Dr Lin Lin Low Tarac Technologies Pty Ltd

Ms Lisa Rogerson Sainsbury’s Supermarkets Ltd (observer)

Mr Herve Astier TechInSA (formerly BioSA) (observer)

Dr Renata Ristic The University of Adelaide (observer)

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RESEARCH PROJECTS

Projects Researchers

Optimisation of an early harvest regime – impact on grape and wine 1a Olaf Schelezki composition and quality Application of reverse osmosis/perstraction to wines made from grapes with 1b Rocco Longo different levels of maturity: Chemical and sensory evaluation

2 The sugar-potassium nexus within the grape berry Zelmari Coetzee

3a Cell death in the berry and berry weight loss Simon Clarke

3b Investigation of the physiological cause of grape berry cell death Zeyu Xiao

3c Molecular events underlying death in the grape berry Siyang Liao

4 The biochemical response of grapevines to smoke exposure Lieke van der Hulst

Programmed cell death in grape berries/communication between yeast and 5 Shifeng Cao grapevine

6 Managing ethanol and sensory compounds by non-Saccharomyces yeasts Ana Hranilovic

7 Cyclodextrins – an inert carbon sink for grape sugars Chao Dang

Impact of high sugar content on the efficiency and sensory outcomes of un- 8 Federico Tondini inoculated fermentations Selective and deliberative use of winemaking supplements to modulate 9 Sijing Li sensory properties of wines Getting alcohol content right: The compositional and sensory basic for an 10a Duc-Truc Pham alcohol sweet spot

10b The alcohol sweet spot phenomenon David Wollan

Controlling unripe characters using molecularly imprinted polymers or specific 11 Chen Liang microbials to eliminate methoxypyrazines from wine Ravichandra Large scale processing of wine components of vinification for the creation of 12 Potumarthi/Tommaso useful product streams Liccioli Watson Because you are worth it: Self-sacrifice vs. product authenticity (The case of 13 Bora Qesja wine) Translation of ‘whole of production chain’ wine science research to industry 14 Renata Ristic outcomes

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RESEARCH HIGHLIGHTS

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unclear. For example, it is not known if seed respiration was investigated only RESEARCH HIGHLIGHTS late season cell vitality is particularly in Chardonnay berries. The lenticel sensitive to a decrease in hydration density of Chardonnay and Shiraz Grape berry cell death status at a particular time point nor berry pedicels (stem and receptacle) whether the dehydration response was assessed, together with long-term Grape berry cell death (CD) that occurs occurs at the berry level or perhaps a effect of blocking pedicel lenticels on later in the ripening process is larger scale (e.g. canopy). berry internal [O2] profiles and cell programmed, but its onset and severity Interestingly, the effects of shading death. Air spaces within the is cultivar-dependent and influenced by may not be evident from the beginning. Chardonnay berries at different biotic and abiotic factors. The aims of Late-season shrivel was not development stages were visualised TC-IWP projects were to explore synonymous with the early stage of using x-ray micro-CT. One factorial trial physiological and molecular events of senescence and at harvest (24 °Brix), of two irrigation regimes was applied in berry cell death and to characterise the exposed berries exhibited the same season 2015 and another with two role of heat accumulation and water extent of cell death as sheltered irrigation regimes and two stress on those events. berries, but 4 weeks later cell death temperatures in season 2016. Midday was more extensive in the exposed stem water potential, stomatal treatment. There is also a genetic conductivity and photosynthetic rate component to the propensity for cell were measured to examine the vitality to decrease late in ripening. efficiency of drought and canopy Importantly, it also appears there is heating treatments. An oxygen micro- scope for other significant determinants sensor (Figure 1) was used to measure of berry hydration status under genetic oxygen concentration in grapes and control to interact with cell vitality. The respiration rate of the grapes. Lastly, best example is hydraulic conductivity the effects of overhead shading, of the pedicel, which varies between rootstocks and kaolin application on cultivars. Relatively high conductivity Shiraz berry CD and berry shrivel were increases berry susceptibility to also examined. dehydration via negative hydrostatic pressure generated by the parent vine. (Project 3. ICPD Dr Simon Clarke, Ref 6).

Environmental factors influence grape berry cell death

Warmer temperatures and elevated evaporative conditions during ripening Figure 1. Oxygen probe measuring oxygen may hasten the onset of cell death and in a Shiraz grape. berry water loss which consequently leads to a higher sugar concentration in Grape internal [O2] declined during fruit berries and consequently, higher development which was correlated with alcohol content in wines. It has been Berry internal oxygen the profile of mesocarp cell death. observed that within-canopy records of concentration profile define Lenticels on the pedicel provided a cumulative growing season pathway for O2 diffusion into the berry, temperature correlated well with the berry cell death and when covered caused a large decline in berry mesocarp cell vitality. If decrease in [O2] in the centre of the this is a causal relationship, then efforts Cell death in the mesocarp of berries berry, an increase in ethanol to cool the microclimate of grape occurs late in the ripening process concentration and concomitant cell which influences berry sensory bunches will reduce the extent of cell death. Differences in internal O2 vitality decline observed at harvest. attributes and water retention. Cell availability of berries between cultivars Such efforts include site selection death is likely to be associated with could be associated with seed based on aspect and exposure, and yield losses, which in case of Shiraz development and differences in lenticel providing sufficient irrigation water for may account for up to 30% loss. The surface area. Furthermore, a higher transpiration to cool the canopy via main objective of this study was to rate of mesocarp cell death linked with heat exchange. Long-term deficit investigate the association between non-irrigation was also associated to irrigation has been shown to accelerate berry internal oxygen concentration hypoxia within grape berries. the rate at which cell vitality declines profile and berry cell death. Rootstocks with different drought late in the ripening period. The corollary resistance properties (e.g. is that persistent maintenance of plant Internal oxygen concentration ([O2]) Schwarzmann, Ruggeri 140 and 420A) hydration status will reduce the extent across the mesocarp was measured in can affect Shiraz berry weight loss and to which cell vitality has declined at berries from Chardonnay, Shiraz and cell death. Further research is needed harvest. The precise mechanism by Ruby Seedless, using an oxygen on the impacts of other rootstocks which this system operates is still micro-sensor. Change of berry and commonly used on berry cell death and

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berry weight loss during ripening. The The sugar-potassium nexus other trial showed that kaolin can effectively reduce Shiraz berry weight The project was initiated as past loss after the peak berry weight was research highlighted similar reached. Kaolin can also reduce accumulation patterns of sugar and photosynthesis at a given stomatal potassium during ripening, alluding to a conductance. possible functional link in their loading in the grape berry. By manipulating the The data generated in this study accumulation of either sugar or provides the basis for further research potassium in the fruit during ripening, into the role of berry gas exchange on their content at harvest could berry quality and cultivar selection for potentially be reduced, negating the adapting viticulture to a warming need for manipulation of the must or climate. Understanding the association wine. The main objectives of the project between berry internal oxygen status were to determine (i) if the proposed and berry shrivel and cell death, as well link in the accumulation of sugar and as the effect of strategies to mitigate potassium in the grape berry is berry shrivel, will provide researchers apparent on a metabolic and molecular and growers the new insights into berry level, (ii) if the relationship is upheld ripening and the basis of future Furthermore, the VvPub13 gene, throughout ripening, and (iii) if the research in berry flavour development transiently expressed in tobacco proposed link is maintained when the and yield optimisation (Project 3a, leaves, was observed to reduce H2O2- availability of the solutes for loading in ICHDR Zeyu Xiao, Ref 35, 36). induced cell death by inducing genes the grape berry are manipulated. involved in anti-oxidant responses. Consequently, more research has Because of the asynchronous ripening The role of reactive oxygen been conducted to document that nature of grape berries the sugar- species in berry cell death VvPub13 in grape berries can inhibit potassium link in grape berries was cell death (Project 5, ICPD Dr Shifeng assessed within each individual grape. Cao, Ref 4) A strong relationship was observed The beginning of cell death in both between sugar and potassium in control and water stressed Shiraz individual grape berries and the grape berries corresponded to an increased berry compartments during ripening, level of reactive oxygen species (ROS). but sugar was accumulated in 5-fold ROS are versatile signalling molecules larger quantities than potassium. The that play an essential part in regulating large variability in the sugar and apoptosis-like plant cell death (AL- potassium content between individual PCD). The project aimed to assess berries further indicated plasticity in the whether mesocarp cell death in the accumulation of these solutes. To grape berry is programmed as an assess the strength of the relationship apoptosis-like cell death. The project observed in the field-grown berries, a included investigation into the temporal subsequent experiment was designed. and spatial coordination of ROS, The experiment was conducted on associated factors involved in the Shiraz grapevines in environmentally induction of mesocarp cell death, and controlled chambers. Photoassimilate the expression of ROS and AL-PCD availability for translocation from the related genes during critical stages of sink to the source was limited by berry ripening. reducing the atmospheric CO2

concentration for half of the vines by The outcomes suggested that the 34%. This resulted in a decrease of beginning of mesocarp cell death in Understanding key molecules and 36% in the photoassimilation rate in both control and water stressed Shiraz genes associated with the loss of grape comparison to the vines that were berries corresponded to the increased berry cell vitality will underpin practical grown at ambient CO2 concentrations. level of ROS. RNA-seq analysis efforts to influence the process. In addition, potassium was increased identified lists of candidate genes that Collecting information across by 60% in half of the vines through soil showed differential expression in at genetically diverse grape cultivars that fertilisation, with the remainder of the least one of the comparisons between differ in their susceptibility to berry cell vines fertilised as a standard potassium either three critical development stages vitality loss and dehydration, across a concentration. A strong relationship or different treatments. It was wide range of berry developmental was found between water, sugar and suggested that genes VvBAG1 and stages, and across vineyards that differ potassium, indicating a ternary VvLOXA could be linked to ROS in their abiotic conditions, at a variety of relationship in the accumulation of signalling and programmed cell death scales, from micro-climate to these three constituents (Figure 2). The (Project 3b, ICHDR Siyang Liao). microscopic and molecular will provide reduction in the availability of important insights into grape berry cell photoassimilates did, however, not death. result in less sugar accumulation in the grape berries, with no difference in the

13 content between treatments at harvest. It appears that manipulation of sugar to avoid a loss of wine quality or change Analyses of the roots showed a and potassium accumulation in the fruit in style. Inspired by promising findings decreased starch content, indicating is, at this stage, not readily achieved as of previous studies, this project remobilisation of starch towards the grapevines adapt to changes in assessed one such approach involving ripening grape berries. A subsequent availability of solutes to maintain the addition of very low alcohol wine or decrease in the potassium content of homeostasis. The uptake and water to dilute must sugar the roots, accompanied by an increase partitioning of potassium is regulated concentrations prior to fermentation. in potassium in the berries, indicated by the vine to ensure an adequate the possible role of potassium in the supply to the reproductive structures. Cabernet Sauvignon (2015 & 2016) relocation of stored sugars towards the The method used in this study to and Shiraz (2016 & 2017) grapes were berries. reduce sugar accumulation through sourced from a commercial vineyard in decreasing the availability of McLaren Vale over three consecutive photoassimilates is further vintages that encompassed a variety of not achievable in a vintage conditions and grape maturity commercial vineyard. levels. After destemming and crushing Moreover, it was apparent the grapes, proportions of juice were in this study, and in substituted with a low alcohol wine agreement with previous (GHW) (~5 % alcohol) or water, thereby studies, that if targeting a range of lower alcohol levels photoassimilate availability to match those of a series of wines for relocation to the fruit is made from earlier harvested grapes. limited the grapevine will The final wines were analysed for relocate carbon reserves important wine qualitative properties towards the berries and such as colour and tannin, as well as subsequently reduce stored for their volatile and sensory profiles. reserves for the following season. Long term this can be detrimental to the performance of vines as sufficient carbon reserves will not be available to Figure 2: The relationship between sugar, potassium and sustain early canopy water accumulation during ripening in individual grape development in spring. berries per treatment. (Coetzee et al. 2017) (Project 2, ICHDR Zelmari Coetzee, Ref 7, 8, 28). Expression patterns of sugar and potassium transporter proteins were apparent for certain sugar and Optimisation of an early harvest potassium transport proteins associated with transport across the and blending regime plasma membrane and the tonoplast, suggesting co-regulation in the Early harvest regimes and pre- transcription of sugar and potassium transport across these membranes. fermentative blending The expression of transport proteins treatments that is associated with the transport of sugar and potassium across the The 2015 season was marked by The rise in wine alcohol levels in recent plasma membrane from the apoplast, severe shrivelling of the Cabernet decades has been cause for concern, indicate the likelihood of an apoplastic Sauvignon grapes at commercial particular in warmer climate viticulture unloading step in Shiraz grape berries harvest, yielding a control wine with regions such as Australia. An amplified during ripening. 18.2% alcohol. Substitution treatments frequency of over-ripeness caused by with water (up to 32% v/v) and GHW increasing growing season (up to 44% v/v) produced wines with temperatures and extreme weather alcohol concentrations as low as events like heatwaves and droughts 14.5%, without eliciting adverse effects provoke berry shrivel and hinder the on wine colour and tannin properties harvesting of grapes at desired quality regardless of the chosen blending levels. Anecdotally, this has become component. Effects on wine volatile particularly notable for winemakers that composition following the alcohol delay grape harvest times to achieve management treatments were fuller flavoured wines. Given the noticeable, but of a benign nature, and unpredictable nature of weather did not largely translate into wine phenomena, winemakers seek easy to sensory differences. In fact, the apply, flexible solutions to mitigate negative attributes associated with implications of over-ripe grapes, ideally excessive grape-maturity remained in involving pre-fermentative applications some of the treatments, in particular the

14 perception of ‘hotness’, which could evaporative perstraction process was have been avoided by choosing to used for dealcoholisation. The findings harvest the crop four days earlier obtained from the first and second without necessarily compromising experiment were further expanded in other quality parameters. Similar the last experiment in which a different conclusions were drawn for Cabernet grape variety and alcohol ranges were Sauvignon during the 2016 vintage trial involved. Wines were produced from in the absence of berry shrivel where Shiraz grapes from a single vineyard alcohol levels were managed to a (Gundagai, NSW) by timing of minimum or 12.6% v/v (substituting harvesting, blending finished wines ~40% and ~25% v/v with GHW and produced from fruit harvested several water, respectively) based on a weeks apart and dealcoholisation. commercial harvest that yielded wine with 15.5% v/v. However, decreasing In the 2015, blended Verdelho concentrations of an array of wine treatment (8.8% v/v) did not differ from volatile constituents indicated a higher the mature fruit wine (10.3% v/v) for the sensitivity to the treatments compared majority of sensory descriptors while no to 2015, although this only became differences were found between the sensorially noticeable with the highest blended treatment (11% v/v) and the substitution rates, i.e., at rates that This research has shown that the mature Petit Verdot wine (12.6% v/v). clearly surpassed the recently substitution of grape must with water, in In the first experiment of 2016, introduced regulations allowing particular, only marginally alters wine dealcoholised wines were distinctively addition of water to give a must with a qualities of Cabernet Sauvignon and, different from both late harvest and minimum of 13.5 °Baumé (~13.5% v/v). with some added limitations, Shiraz early harvest wines even though these wines. Must dilution with water is also wines had a similar alcohol level to In contrast to Cabernet Sauvignon, suggested to be a valid and easily early harvest wines. In the second applying similar implementation rates applicable approach to manage wine experiment of 2016, a 3% v/v of GHW or water with Shiraz during the alcohol levels within the bounds of the dealcoholisation did not negatively 2016 vintage negatively impacted wine regulations. In addition, we found that affect the sensory quality of finished non-volatile characteristics when small the pre-fermentative incorporation of Shiraz wines. differences in wine alcohol GHW could be an interesting concentrations were established. Both alternative to practice sustainable colour stability and tannin waste management if using discarded concentrations declined with higher grapes from bunch thinning to produce implementation rates, which was GHW. Finally, earlier harvest dates particularly noticeable when GHW was should still be strongly considered, employed. It was further found that given that the additional risk and input water implementation elicited notable needed when leaving fruit to ripen declines in various fermentative aroma longer is not necessarily justified by compounds relative to grape-derived better wine quality. (Project 1a, ICHDR constituents, diverging the volatile Olaf Schelezki, Ref 29, 30). profiles more from the control than was the case with GHW. Again, the Results from this study suggest that the observed modifications did not The ‘double harvest’, blending sensory profile of reduced alcohol wine translate into significant sensory and RO-EP may be dependent on the alcohol alterations if working within the legal reduction method. Blending early with limits for water addition. late harvest wines produced wines that The initial experiment was conducted in retained the majority of sensory The last winemaking trial in the 2017 the 2015 growing season on Verdelho properties of the wine made from the vintage with Shiraz demonstrated that and Petit Verdot grapes from the more mature fruit. This suggests that moderate water implementation rates Mudgee Region (NSW). To produce blending wines in order to reduce (i.e., estimated to be acceptable up to finished wines containing less than alcohol contents could be a practicable about 25% v/v) resulted in similar wine 11% v/v alcohol, sequential harvests of commercial solution. However, wines sensory profiles when musts were grapes were undertaken two weeks produced from early harvest grapes simply diluted with water without the apart respectively, and equivalent had higher levels of organic acids, removal of juice. This provided good volumes of the resulting wines were particularly malic acid. This would be a insight into a practice (that of dilution blended. A second experiment was problem particularly for white wines with water) that is likely to be favoured conducted in the 2016 growing season. where malolactic fermentation is not by the wine industry given its simple The aim of this study was to assess the generally carried out. Thus, it would be application, however further industry- changes in volatile composition and worth considering deacidifying the scale trials are necessary to confirm the sensory attributes of Verdelho and Petit wines to an acceptable commercial thresholds for individual wine style Verdot wines produced from early level prior to blending. Dealcoholisation requirements. harvest and late harvest grapes and appeared to be more suitable for red dealcoholisation process. A laboratory wine than for white wine. However, scale combined reverse osmosis- when a dealcoholisation treatment is

15 considered for high-alcohol wines, it is (and thus readily implementable) non- (v/v) less ethanol than the S. cerevisiae important to consider that membrane Saccharomyces co-inocula was control, with even larger decreases effects can significantly change assessed in Shiraz fermentations at achieved in the synthetic juice. The depending on the wine non-volatile two maturity levels; earlier harvest (24 MP2 wines also had higher matrix composition and the level of °Brix) and technical ripeness (29 °Brix). concentrations of glycerol and lower alcohol reduction required. (Project 1b, Eight yeast treatments trialled in pilot concentrations of acetic acid. The ICHDR Rocco Longo, Ref 21, 22, 23, scale fermentations included analysis of volatile compounds 24). sequential inoculations using three revealed compositional alterations Torulaspora delbureckii strains, one arising from the S. cerevisiae Yeast strains in ethanol strain each of Lachancea inoculation delay, with increased management and flavour thermotolerans and Metschnikowia acetate esters and higher alcohols pulcherrima, a commercial blend of detected in all analysed MP2 enhancement non-Saccharomyces and S. cerevisiae, treatments. and appropriate S. cerevisiae controls. Fermentation monitoring and comprehensive chemical and sensory Managing ethanol and sensory analysis allowed for the comparison of compounds by non- the treatments. The results showed a Saccharomyces yeasts pronounced matrix-derived modulation of wine profiles which was reflective of The pursuit of flavour and phenolic grape maturity levels. Within each ripeness, augmented by climate harvest date, however, the yeast warming and extreme weather events, treatments had a significant impact on often leads to excessive sugar a range of compositional and wine accumulation in grapes translating to sensory characters. At the earlier undesirably high ethanol content in harvest stage, certain non- Saccharomyces treatments, in wines. Other common characteristics The highlight of this project was a of such grapes and wines are particular T. delbrueckii, led to an increased wine sensory appeal (i.e. population-wide diversity study in L. inadequate acidity and aroma profiles, thermotolerans. This species harbours which all together compromise the ‘floral’, ‘red fruit’, ‘aroma intensity’, ‘spice’) compared to the S. cerevisiae several metabolic traits that are of quality and marketability of the final value in oenology, including lactic acid product. To tackle these issues, control (‘vegetal, ‘acidic’ and ‘bitter’). These treatments, however, were production, potential to decrease research has devised a number of ethanol content and modulate flavour in methods implemented across the related to incomplete fermentations in higher ripeness conditions. Thus, some wines. The relationships between 172 entire grape and wine production chain. L. thermotolerans isolates, sourced Among these, partial fermentations non-Saccharomyces yeast showed promise in enhancing the quality of from natural and anthropic habitats with non-Saccharomyces yeasts is of worldwide, were studied using a 14- particular interest, as it represents an wines produced from earlier harvested grapes and as such represent a microsatellite genotyping method. The undemanding approach that can also resultant clustering revealed that the impart ‘complexity’ and distinctness. complementary approach in managing wine ethanol concentrations. evolution of L. thermotolerans has However, the full potential of non- been driven by the geography and Saccharomyces yeasts in wine ethanol The following study addressed the ecological niche of the isolation and flavour management remains sources. Isolates originating from elusive, and this work aimed to further selection of lower-ethanol producing non-Saccharomyces strain(s) for use in anthropic, in particular oenological explore it. environments, were genetically close, sequential cultures with Saccharomyces cerevisiae. thus suggesting domestication events Oenological performances of six M. within the species. The phenotypic pulcherrima strains were evaluated in performance of the strains, assessed fermentations with S. cerevisiae using a number of agar plate-based inoculated after seven days. The best- growth assays with different carbon performing M. pulcherrima MP2 strain sources and physicochemical was further characterised in six conditions, provided further support for sequential fermentations with different the observed clustering. S. cerevisiae inoculation delays in both synthetic and white grape juice. The To determine whether, and to what extent, L. thermotolerans strains differ analysis of the main metabolites, undertaken prior to sequential in the traits of oenological importance, Research has shown that mixed and harbour signatures of fermentations with non- inoculations and upon fermentation completion highlighted metabolic domestication and/or local divergence, Saccharomyces yeasts can lead to 94 previously genotyped strains were enhanced wine aroma and sensory interactions and carbon sinks other than ethanol in mixed culture trialled in Chardonnay fermentations. properties, and albeit limited, the The strains and the genetic groups current range of non-Saccharomyces is fermentations. Depending on the inoculation delay, MP2 white wines were compared for their fermentation indeed marketed for this purpose. The performance, production of primary potential of commercially available contained between 0.6% and 1.2%

16 and secondary metabolites and pH a different research-driven perspective: evidence from other yeast species was modulation. The common traits of L. from the inside of the yeast cell. Cell unknown. This work highlighted the thermotolerans strains were their physiology has been largely defined differences between the two species glucophilic character, relatively from the S. cerevisiae laboratory strain and, for the first time, related ethyl ester extensive fermentation ability, low S288c, but the majority of cell production to BCCA uptake, through production of acetic acid and formation physiology remains unclear for most targeted gene deletion in S. cerevisiae. of lactic acid, which significantly other indigenous species in wine. We affected the pH of the wines. An examined two wine-relevant yeast untargeted analysis of volatile species, from spontaneous compounds revealed that 58 out of 90 fermentation samples, to explore the volatiles were affected at an L. application of new generation thermotolerans strain level. Besides sequencing technology to wine-related the remarkable extent of intra-specific research. Multiple, new generation diversity, results confirmed the distinct sequencing technologies and phenotypic performance of L. bioinformatics protocols were thermotolerans genetic groups. These employed throughout this study to observations provide further support for define the best approach. Illumina the occurrence of domestication events technology was used to sequence the and allopatric differentiation in L. RNA of the two species. This investigation then followed thermotolerans population. (Project 6, another T. delbrueckii characteristic - ICHDR Ana Hranilovic, Ref 10, 11, enhanced osmotolerance under 12). winemaking conditions. Two different adaptation strategies were identified. T. delbrueckii expressed general cell Impact of high sugar content defences, slowed down the cell cycle on metabolism and physiology and metabolism and protected itself from reactive oxygen species. Instead, of indigenous yeasts S. cerevisiae followed the motto “live fast, die young”. Up until recently, non-Saccharomyces spp. were considered undesirable or This study reports on only a small spoilage in many industrial food and High quality, high-throughput data interrogation of the large amount of beverages bioprocesses, including made comparative genomics and data that new generation sequence wine fermentation. Only recently transcriptomic possible and allowed technologies can provide to give new winemakers have begun viewing relation of the oenological properties of insights into the comparison of non- indigenous yeasts as an integral T. delbrueckii and S. cerevisiae to their traditional yeasts to the standard component to the authenticity of wine, different physiologies. In chasing the reference laboratory S. cerevisiae imparting desirable and regional phenotypic basis for T. delbrueckii’s strain S288c. This may cast new light characteristics to finished wine. This lower acetic acid production, we could and open new possibilities in wine change has also given rise to propose two mechanisms. research and the employment of non- microbiological research endeavours conventional yeast. Future directions investigating the complexities of First, the acetic acid importer JEN1 is could involve (i) expanding the microbial interactions and their expressed in high sugar must in T. genomic knowledge of other wine- practical adaptation to the reality of delbrueckii, escaping glucose related species, (ii) investigate other wine making and ultimately wine repression present in S. cerevisiae, oenological characteristics and their quality. This project addressed the thereby enabling the consumption of physiological explanation and (iii) study reoccurring problem of sluggish and acetic acid from the early stages of the interaction of the species during stuck indigenous fermentations, fermentation. This characteristic is in fermentation. The latter represents the specifically in the relation to high sugar concordance with the lower ALDs most fascinating and crucial target as content grapes. Many factors expression measured during these interactions have a tremendous contribute to fermentation kinetics and fermentation, as acetic acid could be and still unknown impact on the quality final composition of wines and ultimate sourced externally rather than and processing characteristics of wine. wine quality, making consistency and internally. Coupling these properties predictability difficult for the industry. could lead to future development of a In conclusion, ‘Omics’ approaches are Current techniques based on massive lower acetic acid producing strain of S. expanding into diverse environments, sequencing are furthering the cerevisiae. On the other hand, aroma giving clearer understanding and better understanding of the complexities of compound production (esters and prediction of the interaction of the microbiome via studies of the higher alcohols) was related more to mechanisms: this is the future of wine metagenomics and population genetic differences, in particular the research. Future wine omics will finally dynamics at every stage of the wine absence of certain genes in the shift wine research from descriptive to making process. In order to interpret ‘Ehrlich’ pathway. Branched chain predictive, and thus be a milestone in and understand these complexities in amino acid uptake had already been the study of indigenous fermentation. genetic diversity, and make sense of addressed as a major player in acetate Piece-by-piece the prediction of the matter, 'Omics' high-throughput esters and higher alcohols production microbe population dynamics and analyses have been adopted to provide in S. cerevisiae, but the molecular biochemical activities, and the

17 consequential aromatic profile of wine In the first trial, it was found that, could overcome the challenge of the expectedly, wines made from riper huge variability in grape must grapes were naturally higher in tannin composition. (Project 8, ICHDR and mannoprotein than wines made Federico Tondini, Ref 31, 32). from grapes harvested earlier. Maceration enzyme was able to significantly increase the concentration Techniques for ethanol and average molecular mass of wine management and flavour tannin, to levels comparable with those enhancement of wines made from mature grapes. The enzyme treated wines were rated

highest for astringency and palate The use of winemaking coarseness, as expected based on the chemical composition. On the other supplements to modulate hand, MP addition achieved the lowest sensory properties in wine Following this trial, two subsequent tannin concentration and was rated studies were designed to further lowest for palate coarseness. explore the effect of additives. Firstly, Oenotannin addition did not influence A global trend of increasing alcohol fourteen grape based oenotannins and wine tannin composition, colour strength in table wine has emerged eight mannoproteins were sourced parameters or mouthfeel properties. over the past four decades, largely due from commercial suppliers in the However, it increased red fruit and to advanced grape maturity associated Australian market. The chemical confectionary aromas. Furthermore, with climate change. Harvesting grapes composition of these products was out of all supplement regimes, the before they reach full maturity, i.e. at analysed and compared. Based on the wines added with both tannin and MP lower total soluble solids, can be an results from this study, three most closely resembled the wines undemanding and effective method to commercial products, two oenotannins made from mature grapes. control alcohol levels in wine. However, (derived from grape skin and seed fruit maturity has a significant influence respectively) and one mannoprotein Subsequently, a range of commercial on wine composition. Wines made from were selected, as these products were grape based oenotannin and MP early harvested fruit can be deficient in similar in composition to their products were sourced in Australia. the desirable organoleptic characters counterparts isolated from grape and Diverse product compositions were usually associated with wines made wine. These three products were observed for both categories, from mature fruit, such as aroma and introduced into two finished Shiraz suggesting a range of effects could flavour intensity, as well as mouthfeel wines of 11.5% and 14.5% v/v alcohol potentially be achieved by applying attributes. This project therefore aimed content, i.e. wines made from fruit of different products. Moreover, some to improve the quality of Shiraz wines early and later harvests, respectively. products showed good agreement made from early harvested fruit, The same supplementation regimes between product composition and their through selective application of were applied to both wines, and thus designated material of origin, while commercial winemaking supplements. established a series of wines others showed significant differences. comprising different ethanol, tannin Three products were then selected A critical review of literature showed and polysaccharide concentrations from this survey and supplemented into that compared to mature fruit, early and/or compositions. The aim was to Shiraz wines. Again, the wines made harvested fruit has considerably lower evaluate, using sensory analysis from mature grapes were perceived to tannin and mannoprotein (MP) techniques, changes in astringency have more ‘sweetness’, ‘body’, concentrations; i.e. wine constituents and body (viscosity) mouthfeel ‘hotness’ and ‘flavour intensity’ than the that are associated with important characters, attributable to the additives early harvest counterparts. A range of mouthfeel attributes, such as and/or their interactions. tannin and MP concentrations in wines astringency and viscosity. To address were achieved by supplementation, i.e. these deficiencies, three supplements Furthermore, the addition of 326 to 1067 mg/L for the former and 68 that are legally permitted for use in supplements is expected to influence to 452 mg/L for the latter. However, no Australian wine production, i.e. a the colloidal state of wine, which may in significant differences were found for maceration enzyme, an oenotannin turn affect wine stability and sensory either astringency or body across and a mannoprotein product, were characters. To test this hypothesis, two treatments. This confirmed the findings selected based on their potential for polysaccharides, i.e. mannoprotein with oenotannin addition from the modifying wine tannin and selected from the second trial and an previous trial. It is also inferred that polysaccharide compositions. These arabinogalactan (gum arabic), were ‘body’ perception is not a mere products were added during the combined with a tannin fraction purified mouthfeel but a complex interactions of vinification of Shiraz wines produced from grape seeds, in model wine flavour, viscosity and other from early harvested grapes, either solutions of 12% and 15% v/v ethanol compounding factors. Thus, increasing individually or in combination. The concentrations. The formation of mannoprotein concentrations alone resultant wines were compared with aggregates between polysaccharides could not achieve similar effects. Shiraz wines made from mature fruit in and tannins was explored. terms of both chemical composition and sensory characters.

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finished wine, which increased tannin the volume of these compounds concentration without modifying tannin change. Ethanol is also directly composition and size, did not result in involved in the acid-ethyl ester any change in astringency perception. equilibrium, so when ethanol Indeed, supplementing red wines with decreases, the concentration of ethyl oenotannin at industry recommended esters (i.e. volatiles that positively dosage, either during or after influence wine aroma) may also vinification, had no effect on decrease. The complexity of ester astringency. In terms of MP, in the first interactions within the wine matrix, trial, addition of a protein-rich MP at particularly taking into consideration 400 mg/L during the vinification that these compounds are typically process could achieve a softer present at around detection threshold mouthfeel, likely due to fining of wine concentrations, means that modest tannin. In comparison, although the changes in ethanol concentrations polysaccharide-rich MP interacts with might have dramatic effects on wine tannin on the molecular level, aroma and flavour, and consequently, supplementing it in a finished red wine, wine quality. Moreover, the optimal as done in the second trial, did not ethanol level for RAW remains unclear, modify either astringency or wine body, as well as any scientific basis for the even at more than 400 mg/L addition “sweet spot” phenomenon. This project rate. It is therefore recommended that therefore aims to provide insight into if softening astringency is desired, a the effects of alcohol reduction on the protein-rich MP should be used during wine equilibrium. vinification. This project also Lastly, it was found that MP and seed demonstrated that there is a tannin can form aggregates that are considerable variation amongst larger than particles present in either commercial oenotannin and material. Furthermore, significantly mannoprotein products, which are larger particles were formed in 12% likely to achieve different effects on ethanol model wine than in 15% model wine composition and, by extension, wine. Compared to MP, gum arabic mouthfeel characters. It is always showed very weak interactions with recommended for winemakers to seed tannins, with no large aggregates conduct bench trials using the wines to observed. This study implied that be treated with different products, in certain polysaccharides can aggregate order to make informed decisions with tannin particles and thus may have regarding the use of supplements. A series of trials were conducted to an effect on wine phenolic composition (Project 9, ICHDR Sijing Li, Ref 15, 16, investigate the impact of ethanol and stability. Furthermore, a small 17). removal by reverse osmosis– change in ethanol concentration can evaporative perstraction (RO-EP). Red significantly influence aggregation in wines were partially dealcoholised by some instances. Getting alcohol content right: RO-EP, such that alcohol content was The compositional and sensory reduced by 1.0–2.4% v/v. Wine This project showed that commercial composition were analysed: (i) pre- maceration enzyme, tannin and basic for an alcohol ‘sweetspot’ treatment, (ii) post-treatment and (iii) polysaccharides products can modify post-treatment following alcohol the phenolic and polysaccharide Demand for reduced alcohol wines adjustment (i.e. the addition of ethanol compositions of red wine. However, the (RAW), as well as the range of to achieve the original alcohol content). differences in mouthfeel between treatments employed by the wine Wine colour was analysed by wines made from early harvested industry to reduce wine ethanol levels, spectrophotometric methods, while grapes and mature grapes are results has been increasing. However, there is other compositional changes were of complex interactions of flavour, taste a lack of research on the chemical determined by WineScan, HPLC and and mouthfeel characters and cannot composition and sensory profiles of GC-MS. The sensory profile of wines be bridged by modifying wine RAW. The impact of dealcoholisation (before and after partial macromolecules alone. Furthermore, on the composition of RAW is complex, dealcoholisation) were evaluated by the effect achieved by using particularly the impact on volatile and descriptive analysis. Sensory trials supplements depended on product non-volatile compounds. Up until now, were undertaken (with a panel choice and timing of application, as can a loss or reduction of volatiles during comprising winemakers) to investigate be inferred by comparing the first two dealcoholisation has been considered the basis for sweetspotting (i.e. trials. Increasing tannin molecular a major drawback of this approach to optimising the ethanol content of wine mass as well as concentration, such as achieving lower alcohol levels in wine. from a bracket of 9 wine samples with seen in the application of maceration Since ethanol is essentially a solvent in 0.2 % v/v increment) and the influence enzymes in the first trial, produced a wine, when ethanol levels are reduced, of sample presentation on panel wine that was more coarse on the the concentration of most non-volatile performance. palate. Conversely, in the second trial, and some volatile compounds the application of oenotannin to changes, irrespective of whether or not

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the best overall expression of sensory last longer, due to drier, hotter days characteristics. forecast globally. As a consequence, vineyard exposure to smoke, and Several approaches to sweetspotting therefore smoke tainted grapes and were evaluated to determine the wine, will continue to be a significant importance of sample presentation and challenge for the wine industry. panel composition. Findings suggest Previous research on smoke taint has the most reliable alcohol sweetspotting helped understand the chemical and methods involve either: (i) the Circle- sensory profiles of smoke tainted Order format: i.e. the presentation of wines. The research performed over samples in order (i.e. from lowest to the last years as part of the ARC ITTC highest alcohol content), and in a IWP adds to the body of knowledge circular format (such that the wines concerning the impact of smoke on containing the lowest and highest grapes and wine, in particular (i) the alcohol levels are not identified, as accumulation of glycoconjugate would occur in a row format); or the precursors in grapes, and (ii) This research demonstrated that RO- Knockout format: in which panellists expression of glucosyltransferase EP removal of ethanol influences wine evaluate a series of paired samples, enzymes following grapevine exposure composition and sensory properties, with only the sample perceived to to smoke. depending on the wine being treated exhibit the ‘best’ combination of and its initial level of ethanol. In sensory properties being retained for Over three vintages field trials were general, the removal of ethanol by RO- further evaluation. The most performed to investigate the EP concentrated wines, such that appropriate method of statistical accumulation of smoke taint precursors some volatile compounds were lost analysis for sweetspotting data is in multiple grapevine cultivars, through membrane filtration, but with therefore the one proportion test. including Sauvignon Blanc, no significant change in pH, TA, or VA; (Project 10a ICHDR Duc-Truc Pham Chardonnay, Cabernet Sauvignon, albeit small changes in the density and and 10b HDR David Wollan, Ref 26, Merlot and Shiraz. viscosity of wines were observed. Due 35) to the role of ethanol on the physical Investigations identified changes in the properties of wine, there were some accumulation of volatile phenol significant effects on wine colour and glycoconjugates in smoke-exposed astringency; this was probably a grapes over time. Varietal differences consequence of increased were found between Sauvignon Blanc, concentrations of phenolic compounds, Chardonnay and Merlot after all three and the interaction of these compounds were exposed to smoke for an hour at with ethanol. At lower levels of ethanol, approximately 10 days post-veraison. the chemical equilibrium of wine was Differences found in accumulation also affected, and so wines with higher included the highest abundance of levels of residual sugars required the precursors overall to be in Merlot, with addition of SO2 to prevent further most of these precursors being fermentation. Hydrolysis of ethyl esters pentose-glucosides of guaiacol, also occurred due to shifts in the whereas Sauvignon Blanc showed chemical equilibrium between acids, significantly lower accumulation of alcohols (especially ethanol) and precursors and most of them to actually esters following partial dealcoholisation be cresol or phenol rutinosides. of wine. Furthermore, during this field trial changes in volatile precursors were RO-EP treatment of wine had only observed over time, with small effects on the perceived intensity glycoconjugate profiles being different of aroma and flavour attributes, which directly after smoke application and at was consistent with the small changes grape maturity. observed in basic wine composition and the concentrations of volatile The biochemical response of The application of agrichemicals and compounds. However, the perception grapevines to smoke exposure their impact on smoke taint establishing of hotness on the palate was notably in grapevines was studied in two affected. In some wines, the Smoke taint is a fault found in wines consecutive vintages, indicated small perception of body, acidity and made from grapes exposed to bushfire changes in the accumulation of volatile bitterness was diminished, while smoke. It is characterised by phenols and their precursors. Where perceived astringency increased. objectionable smoky and ashy aromas the polymer based anti-transpirant These impacts on wine composition and flavours, which have been (Envy) did not interfere with and sensory properties suggest that it attributed to the presence of smoke accumulation, for Merlot vines treated is necessary for winemakers to use derived volatile phenols, in free and with a particulate clay (kaolin) a sweetspotting to optimise not only the bound (glycoconjugate) forms. Climate significantly lower level of final levels of alcohol in RAW, but to change predictions indicate bushfires glycoconjugates was identified. This ensure the finished product achieves are likely to occur more frequently and suggests the use of kaolin may

20 potentially afford some protection from expression between skin and pulp and grapes used to make lower alcohol smoke exposure, depending on the at specific time points. wines or grapes from cool climate coverage of the vines. regions may have a higher chance of Despite an extensive body of containing elevated amounts of knowledge having been accumulated methoxypyrazines (e.g., ≈ 20 ng/L) that on the topic of smoke taint in recent impart overpowering “unripe” years, there is still scope for further characters to wines, reminiscent of research; particularly given improved green capsicum, herbaceous and methods for preventing and/or vegetative attributes. Remediation of amelioration of smoke taint are still high methoxypyrazine levels without required. Future directions of this impacting wine quality could be research should be aimed at further achievable with synthetic polymers that investigation of the upregulation of heat possess specificity for these shock proteins and the identified compounds. To this end, new sorptive glucosyl-transferases in relation to the polymers were prepared under Early detection of smoke taint in the magnitude of smoke taint, as well as different conditions and investigated in vineyard could save valuable money other environmental factors and their grape must and wine using chemical and resources during vintage for both impact on the accumulation of smoke and sensory analyses, with a focus on grape growers and wine makers, taint precursors. Furthermore, research sorption/removal of 3-isobutyl-2- leading to the investigation of the use should aim towards identifying the methoxypyrazine (IBMP), the most of handheld spectrometers to measure pathway of uptake of smoke derived abundant grape-derived berry reflectance to identify smoke- volatiles into the grape as identification methoxypyrazine in grapes and wines. affected fruit. Success in identification of pathways would help to establish of smoke affected fruit was varietal more effective preventative measures. dependent, as Sauvignon Blanc did not (Project 4, ICHDR Lieke van der show significant differences in spectral Hulst, Ref 27, 33) reflectance of control and smoke affected fruit. However, the reflectance spectra measured for Chardonnay, Novel techniques for flavour Cabernet Sauvignon and Merlot did enable differentiation between control enhancement and smoke affected fruit. This finding suggests reflectance spectroscopy Molecularly imprinted polymers, known might represent a rapid tool for Molecularly imprinted as plastic antibodies, contain cavities evaluating smoke exposure in the polymers (MIPs) to eliminate that can specifically bind compounds vineyard, however, it might be difficult excessive methoxypyrazines from a solution due to being to implement where bushfire affected “templated” with the target compound regions cannot be safely accessed from wines during synthesis. Using 2- shortly after a fire event as the biggest methoxypyrazine as a “dummy differences were found at a day after Synthetic polymers have been broadly template”, putative imprinted polymers smoke exposure and were negligible applied in analytical chemistry, for removal of IBMP were prepared when measured a week later. including food and wine component along with magnetic counterparts that analysis, as solid-phase extraction incorporated a magnetic substrate Smoke taint research has largely sorbents for sample clean-up and pre- during polymer synthesis. Analogous focused on the chemical and sensory concentration. Based on their versatile non-imprinted polymers were adopted consequences of vineyard exposure to and stable sorptive characters, one of as controls. Apart from conventional smoke; investigations employing the polymeric sorbents, namely thermal synthesis, microwave-assisted molecular and biochemical approaches polyvinylpolypyrrolidone (PVPP), has synthesis was also undertaken. to understanding the development of been adopted as a fining agent to Preliminary investigations of putative smoke taint in grapes have received reduce bitterness and brighten colour imprinted polymers was carried out little attention in literature so far. To during the winemaking process. Apart through physical characterisation and improve the current understanding of from eliminating phenolic compounds, batch binding assays in model wine the metabolic pathways involved in a range of polymeric sorbents have solution. Magnetic polymers were accumulation of glycoconjugate forms been shown to remove undesirable readily removable by isolation with a of smoke-derived phenols the compounds in wine associated with permanent magnet. transcriptional response of grapevines smoke taint (volatile phenols) and cork to smoke exposure was determined. taint (2,4,6-trichloroanisole), as well as Subsequently, modified magnetic RNA sequencing of both control and excessive methoxypyrazines caused polymers (putative imprinted and non- smoke affected grapes indicated by lady bug contamination of unripe imprinted) were synthesised and elevated expression of heat shock grapes. Methoxypyrazines are also applied in a lab-scale winemaking trial proteins and glucosyltransferases naturally present in grapes and wines, as pre- and post-fermentation following smoke exposure. Varietal especially from varietals such as treatments for removal of elevated differences were found in the type of Cabernet Sauvignon and Sauvignon IBMP levels in Cabernet Sauvignon glucosyltransferases with higher Blanc. Viticultural regions and practices grape must. Polylactic acid (PLA) film expression, as well as differences of impact on methoxypyrazine was adopted as a post-fermentation concentrations such that early harvest

21 treatment for comparison. Results from magnetic polymers was less effective Cyclodextrins may remove chemical and sensory analyses were in decreasing IBMP compared to post- correlated to evaluate their effects on fermentation addition, it also had less wine off-flavours wine aroma and phenolics. Based on sorption of other volatile compounds factors that may affect specific binding and pigments. Due to the character Volatile phenols are responsible for of imprinted polymers, another series impact role of IBMP and its masking of some off-odours in wine, for example, of polymers that varied in composition pleasant fruity characters, there were the objectionable smoky, ashy notes and production method were prepared no differences in overall aroma associated with smoke taint and the and applied to wines as sorbents. The intensity and fruity character sweaty, horsey, barnyard character relationship between physico-chemical perceptions in wines treated with associated with Brettanomyces. properties (surface area, pore size, magnetic polymers compared to the Various strategies have been polarity) and sorptive properties of the control wines, despite some losses of evaluated for use by the wine industry polymers was investigated and pleasant wine aroma compounds. to ameliorate wines with excessive compared with four commercial levels of volatile phenols. This project sorbents (C18, Oasis HLB, Strata- The adoption of a microwave synthesis aimed to explore cyclodextrins (CDs) SDB-L, PVPP). technique has broadened the choice of as novel approach to amelioration of porogen solvent to include low boiling volatile phenols from wines. point solvents such as dicholoromethane, which led to CDs are a group of glucose-based cleaner, more consistent products. oligosaccharides, which are Good wettability of newly synthesised characterised by their truncated cone polymeric sorbents could be expected structure, and hydrophilic outer surface as hydrophilic co-monomers were and hydrophobic inner cavity. These introduced into the polymers during properties offer CDs the ability to form synthesis, which means more efficient inclusion complexes with hydrophobic transfer of compounds from aqueous guest molecules in aqueous solution to the sorbent. Newly prepared environments, which has been polymers showed good potential for exploited by various industries, The incorporation of magnetic specificity towards groups of including the food and beverage nanoparticles into polymers was compounds in wines, revealing that industries. This thesis aimed to develop achieved as confirmed through one of the polymers may be suitable for amelioration methods of volatile phenol scanning electron microscopy images extraction of small molecular weight, derived wine off-odours using CDs. and Fourier transform-infrared spectra, non-polar compounds (e.g., volatiles) as well as successful magnetic whereas another may perform well Volatile phenol-induced wine faults will separation with an applied magnetic when applied to extract small to large, continue to challenge the wine industry field. The prepared polymers had rapid moderately polar compounds (e.g., in the foreseeable future, as the IBMP sorption kinetics in model wine phenolics). Based on the results, warmer, dryer climatic conditions solutions and sorption equilibrium was selection and utilisation of polymeric experienced by wine regions favour the reached within ten minutes. Polymers materials for extraction purposes in continued occurrence of bushfires were able to be regenerated for at least wines could be improved and further and/or growth of spoilage microbes. five cycles when used for IBMP optimisation of specific sorbents could Accordingly, amelioration techniques sorption in model wine. Although be achieved. The possibilities of need to be developed and/or improved specific binding of IBMP was not applying specific polymers in wines for to enable grape and wine producers to observed with the putative imprinted analytical and remedial purposes were manage these issues. The current polymers (magnetic and non- investigated by preparing a range of thesis provides the wine industry an magnetic), some fundamental new sorptive polymers, which showed alternative amelioration strategy by challenges in molecular imprinting potential for specific extraction of wine evaluating volatile phenol inclusion by were revealed and pitfalls could be components compared to some cyclodextrins (CDs), the potential avoided in future work. The application commercial sorbents. removal of volatile phenols and their of magnetic polymers was found to be glycoconjugates by CD polymers, and effective in decreasing IBMP from high Overall, the application of magnetic the impact of CD treatment on other concentrations to sensorially polymers in winemaking as a treatment wine quality parameters. unnoticeable levels though post- for removing elevated IBMP fermentation treatment of Cabernet concentrations provided a novel option Sauvignon wine. In comparison, IBMP to treat wines with off-flavours. Further related ‘green’ aroma was detected optimisation of tailor-made sorbents and recognised by the sensory could largely enhance the performance panellists for wines treated with PLA and efficiency of sorbents applied to film. Trace ‘green’ characters were wines for analytical and remedial perceived for wines that underwent purposes (Project 11, ICHDR Chen pre-fermentation treatment with Liang, Ref 18, 19, 20). magnetic polymers. Results from chemical analyses were in line with sensory findings and notably, although pre-fermentation treatment with

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The new extraction method developed However, when CD polymers as fining distribution of the liquids during pump- for headspace gas chromatography agents during pre-fermentation overs, to try to replicate what might mass spectrometry (HS GC-MS) treatments, there was considerably occur at an industrial scale. analysis is an innovative method that less impact on wine aroma resolves an issue encountered by compounds. Glycoconjugates forms of analytical chemistry in which HS GC- volatile phenols can be particularly MS is used to analyse changes in difficult to ameliorate but were found to headspace components with dissolved be slightly removed by the β-CD treatments, which can concurrently polymer. However, the colour of the react with the normalising standard. wine was also affected by the The introduction of an additional liquid treatments, albeit the impact was far phase containing the normalising less than that observed following the standard changes the dynamics of the addition of charcoal or PVPP, at headspace extraction equilibrium, but recommended doses. Overall, these mitigates the interruption of the findings demonstrate that CD based normalising standard’s response by the treatments, despite their ability to From this brief investigation it was treatment. This method can also be effectively retain/remove volatile concluded that different yeast strains or used in food and beverage aroma phenols from wine, have functional heat and acid pre-treatments did not component studies which similarly use limitations. Another limitation with CDs significantly affect the production of additives as treatments. or CD polymers is that these materials ethanol. Also, adding water to the are not yet legally permitted as grape marc to obtain a submerged The formation of inclusion complexes winemaking additives or processing fermentation did not appear to between CDs and volatile phenols was aids. (Project 7, ICHDR Chao Dang) manifestly increase the amount of studied and resulted in the reduction of ethanol produced, but instead would headspace concentrations of volatile result in an increase in energy required phenols. Among the CDs tested, β-CD Alternate product streams and to distil a larger volume producing ‘low showed greater overall binding blending material for managing wine’ (wine with lower alcohol level). capability. 4-Ethylphenol was the Importantly, the quality of the alcohol volatile phenol most susceptible to CD wine alcohol appeared to be improved based on treatment, with head space residuals informal sensory assessment, and GC as low as 23.1% achieved when β-CD Increasing the quantity and quality of analysis was conducted to assess the was added at 25 g/L. On the other alcohol obtained from grape marc was volatile profiles of the different hand, guaiacol was the least identified as the major objective of this treatments (especially focusing on any susceptible volatile phenol compound. project. After some laboratory based decrease in negative compounds). This was due to conformational experimentation, large industry-scale Notably, solid-state open fermentation differences between the compounds. trials were successfully completed led to considerable amounts of iso- during vintage 2016, followed by butanol (negative outcome) whereas The hexamethylene diisocyanate (HDI) various trials in order to improve closed fermentation had lower crosslinked CD polymers prepared ethanol yield obtained from grape marc methanol levels (positive outcome). were insoluble and could therefore be fermentation. used as fining agents, whereas CDs are readily soluble in aqueous solutions The project’s objectives have been so cannot be easily removed after modified from the original proposal addition. The β- and γ-CD polymers when ICPDF R. Potumarthi left the were also able to remove volatile project. The new approach aimed to phenols, with up to 45% and 77% identify any aspect of the current removal of total volatile phenols from industrial processing of grape marc that model wine during a batch adsorption could be improved directly and thus trial. increase the ethanol recovery rate and quality without negatively affecting the Like most other fining treatments energy demand for its extraction. For applied to wine, the retention/removal this purpose, investigations focussed of off-odour volatile phenols by CDs on: i) effect of different yeast strains for the fermentation of grape marc (white and CD polymers was achieved to the detriment of some of the wine grapes) and relative production of ethanol; ii) different fermentation For red marc, the best option appeared attributes. Some aroma compounds, to be to distil the marc as soon as particularly those with higher conditions, i.e. heap, submerged and continuously agitated, and iii) pre- possible for optimum ethanol yield and hydrophobicity and more streamlined lower methanol levels in the ‘low wine’. structures, were negatively impacted treatment of the substrate using heat (i.e. autoclave) and organic acids. A strong positive correlation between by the CD treatments. This was also ethyl lactate and red marc storage time reflected by sensory analysis, which Fused material deposition 3D printing was also observed reinforcing the showed significant differences in the recommendation to distil red marc as overall aroma intensity, in addition to technology was used successfully to build prototype bioreactors for the freshly as possible, given that removing the phenols, and therefore compounds such as ethyl lactate are diminishing their sensory impacts. fermentation tests. This included an integrated apparatus to ensure even not easily dealt with during distillation,

23 so their formation should be avoided in influence on perceived authenticity rosé wine was met with the most the first place. when the product is traditional rather positive reaction, and was than non-traditional. characterized as ‘refreshing’ and ‘easy The large-scale trials performed by the to drink’. Men were the most against partner organisation showed that the Eleven focus groups and wine tastings the dealcoholized wines, however the quality of alcohol extracted from fresh were conducted in Jakarta, where wine history of drinking and frequency (years red marc is more suitable for making is non-traditional product, Adelaide, of drinking wine) played a moderating higher grade spirit compared to heap- where wine consumption has a longer role. Men that had not been drinking fermented white marc. Furthermore, it history, and France, where wine is part wine for long were more open to was found that a marc washing process of the culture. The focus groups were accepting lower alcohol wines. The may be beneficial for improving spirit conducted in three different countries same acceptance of these wines was quality and subsequent tartrate with the purpose of understanding the indicated by females. However, extraction from red marc. The partner influence of product traditionality on situation also played a role as a organisation has since undertaken perceptions towards the product moderator, as participants were more further investigation on implementing innovation. The investigation was open to the idea of consuming these the marc washing process on-site. conducted through wine tastings, wines on occasion (e.g. when wanting (Project 12, ICPDF Ravichandra where participants were given eight to relax after a long day of work, when Potumarthi/Tommaso Liccioli different wines (3 red wines, 2 rosé not eating and when not wanting to get Watson, Ref 25) wines, and 3 white wines) of varying drunk). For the majority of the degrees of alcohol (from 0 to 14.5%) Indonesian participants, wine was not and were asked to discuss and rate considered a traditional product. These The case of wine: self-sacrifice them before and after any information participants reacted more positively to vs product authenticity about the wines shared. Moreover, the innovation and saw the benefits of following the focus groups, a the innovated product as overcoming

quantitative study (surveys) was the downfalls in particular situations. Products are continuously innovated to conducted in France, Singapore and The innovated product was still improve organization efficiency and Australia with the purpose of perceived as authentic. On the other meet consumer expectations. Although understanding relationships between hand, the participants that were raised satisfying consumer expectations in a product traditionality, perceived with the culture of drinking wine reacted society where buyers expect authenticity, perceived gain from the more negatively towards the continuous product improvement is innovation, consumer characteristics innovation, seeing the new product as imperative to survival in today’s and purchase intention. not authentic, and the perceived competitive environment, consumers sacrifice from the innovation as high. reject 50-80% of innovated products. Product traditionality played the same While this could be due to the role for the Australian participants. perceived lack of authenticity of an These findings were reflected in the innovated product leading to quantitative study as well, which found diminished perceived value, existing that perceived traditionality significantly knowledge about the relationship and positively influenced perceived between authenticity and value authenticity, which in turn significantly creation is limited. Moreover, there is influenced purchase intention. When no explanation specific to how considering launching wines with a consumers react when a traditional lower alcohol level the following points product, like wine, is modified and how should be considered: consumers’ characteristics moderate • Females are more open to consuming any trade-off between loss of low alcohol wines. authenticity and gained functional • A low alcohol red wine is likely to be benefits. Wine, in cultures where less accepted than a white or rosé consumption is a part of life, is a wine. traditional product carrying a high • Consumers with a shorter history of symbolic value. However, consumers drinking and lower level of involvement are becoming more conscious of their are more likely to accept the innovation. alcohol consumption and demanding • Context plays an important role in ‘healthier’ products, which motivates influencing feelings of perceived innovation, development and sacrifice and gain from the innovation, marketing of new products of high thus it could be an important selling quality with lower alcohol strength. No alcohol wines were considered to point when marketing the product. However, research reports that have the lowest quality overall, • Traditionality perceptions influence consumers react negatively to the irrespective of varietal and style. the degree of perceived gain from the dealcoholization cue, which influences Regardless of experience, participants innovation. the success of these products in the had trouble associating the character of • Perceived product authenticity market. Thus, it becomes important to the wine with the alcohol level, and influences the purchase intentions of analyse consumers’ perceptions and overestimated the level of alcohol in the low alcohol wines. (Project 13, ICHDR find out whether the innovation of a wine. The type of wine played a role in Bora Qesja, Ref in Conference product like wine will elicit a stronger influencing consumer perceptions as proceedings).

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PUBLICATIONS

Books protein in the precipitation of PA. This communicated to sell the benefits. identified a potential mechanism by This study contributes to the which extracted grape PA may be lost knowledge base in that it is the first to 1. Waterhouse A.L., Sacks G.L. and from wine during vinification, as a investigate consumer behaviour Jeffery D.W. (2016) precipitate with solubilized grape metrics as regards lower ABV wine in Understanding wine chemistry, mesocarp proteins. Although protein one of the world's leading markets, in John Wiley and Sons, Ltd: West was a minor component in terms of the process providing some important Sussex UK. total concentration, losses of PA via baseline research information on this doi.org/10.1002/9781118730720 precipitation with proteins were in the category. As such it is of value to order of 50% of available PA. PA- academic researchers and Peer-reviewed publications induced precipitation could proceed practitioners alike until all protein was removed from 2. Bindon, K.A., S. Li, S. Kassara, solution and may account for the very 4. Cao, S., Xiao, Z., Jiranek, V. and and P.A. Smith (2016). Retention low levels of residual protein Tyerman, S. (2019) The VvBAP1 of proanthocyanidin in wine-like observed in red wines. The results gene is identified as a potential solution is conferred by a dynamic point to a dynamic interaction of grape inhibitor of cell death in grape interaction between soluble and insoluble and soluble components in berries. Functional Plant Biology insoluble grape cell wall modulating PA retention in wine. (in press) components. Journal of Agricultural and Food Chemistry 3. Bruwer, J., Jiranek, V., Halstead, Abstract 64, 8406-8419. doi: L. and Saliba, A. (2014) Lower Cell death (CD) in Vitis vinifera L 10.1021/acs.jafc.6b02900. alcohol wines in the UK market: grape berries, exemplified in Shiraz, Some baseline consumer occurs late in ripening influencing Abstract behaviour metrics. British Food yield, berry and wine quality. Here we For better understanding of the Journal 116:1143-1161. isolated and functionally factors that impact proanthocyanidin doi.org/10.1108/BFJ-03-2013- characterized a27 BON1-associated (PA) adsorption by insoluble cell walls 0077 gene, VvBAP1 from Shiraz berries, or interaction with soluble cell wall- encoding a small protein with a C2 derived components, application of a Abstract domain. VvBAP1 transcript increased commercial polygalacturonase The purpose of this paper is to during fruit development from enzyme preparation was investigated provide clearer insights into and veraison to harvest, and was to modify grape cell wall structure. identify the key consumer behaviour significantly inhibited by drought Soluble and insoluble cell wall metrics of the lower alcohol category stress 92 days after flowering when material was isolated from the skin (<11 % ABV) in the UK wine market. CD normally begins. This was and mesocarp components of Vitis Data were collected via an online correlated with high CD in Shiraz vinifera Shiraz grapes. It was survey from a sample size of 598 berries. The agrobacterium-mediated observed that significant regular UK wine drinkers. To transient expression of VvBAP1 in depolymerization of the insoluble operationalise the study, five research tobacco leaves led to a decrease in grape cell wall occurred following questions were formulated. A highly electrolyte leakage and down enzyme application to both grape cell structured quantitatively directed regulated a marker gene (Hsr203J) wall fractions, with increased questionnaire was designed to find for cell death. Expressing VvBAP1 in solubilization of rhamnogalacturonan- the answers to the research yeast (Saccharomyces cerevisiae) enriched, low molecular weight questions. Barriers to a larger uptake also alleviated cell death induced by polysaccharides. However, in the of the product category included non- hydrogen peroxide (H2O2). case of grape mesocarp, the availability of the products, lower Overexpression of VvBAP1 in solubilization of protein from cell walls quality perceptions, taste issues, lack Arabidopsis increased resistance to (in buffer) was significant and of awareness, lack of alcohol's “feel H2O2 and reduced CD due to higher increased only slightly by the enzyme effect” and absence of a lower alcohol expression of genes involved in anti- treatment. Enzyme treatment drinking occasion. Many UK oxidative responses. Arabidopsis significantly reduced the adsorption of consumers are not yet convinced overexpressing VvBAP1 displayed PA by insoluble cell walls, but this how/if lower alcohol wine fits into their higher tolerance to drought effect was observed only when wine drinking occasions. The lower accompanied by up-regulation of material solubilized from grape cell ABV wine buyer's main profile antioxidant-related gene expression. walls had been removed. The loss of characteristics are weighted towards VvBAP1 complemented an PA through interaction with the females, Millennial and Baby Boomer Arabidopsis bap1 knockout by soluble cell wall fraction was age generations, mostly mid to low abolishing its CD phenotypes. These observed to be greater for mesocarp income, who drink mainly white and results indicate that VvBAP1 may play than skin cell walls. Subsequent rosé wines. Lower alcohol on its own a role in alleviating CD in grape experiments on the soluble mesocarp is not seen as a big benefit, thus lower berries and its down regulation under cell wall fraction confirmed a role for ABV wines should be more creatively drought stress may be responsible for

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the generally observed increase in exposure (increased light interception plasticity in their accumulation within CD within the berry. and wind velocity) at the berry level is individual berries. important to the progression of cell 5. Chen, L., Capone, D.L., Tondini, death was tested. Transpiration, 8. Coetzee, Z., Walker, R., Deloire, F.A. and Jeffery, D. W. (2018) mesocarp cell vitality and total soluble A., Clarke, S., Barril, C. and Chiral polyfunctional thiols and solids concentration were compared Rogiers, S.Y. (2017) Impact of their precursors upon winemaking in exposed and sheltered berries reduced atmospheric CO2 and with five Vitis vinifera Sauvignon within single Shiraz vines. At varied potassium supply on Blanc clones. Journal of oenological maturity (24 °Brix), carbohydrate and potassium Agricultural and Food Chemistry, exposed berries exhibited the same distribution in grapevine and 66, 4675-4682. doi: extent of cell death as sheltered grape berries (Vitis vinifera L.). 10.1021/acs.jafc.8b01806 berries, and it was not until four weeks Plant Physiology and later that cell death was more Biochemistry 120, 252-260. Abstract extensive in the exposed treatment. doi.org/10.1016/j.plaphy.2017.10. Five co-located clones of Sauvignon Therefore, under the conditions of this 008. blanc grapes were fermented under study, increased exposure over the controlled conditions at laboratory- ripening period was not a strong Abstract scale to investigate the impact of predictor of the extent of cell vitality at To assess the robustness of the yeast strain, commercial enzyme, or maturity. However, the results are apparent sugar-potassium nutrient addition on the consistent with an increase in the relationship during ripening of grape concentrations of enantiomers of 3- importance of environmental effects berries, a controlled-environment sulfanylhexan-1-ol (3-SH) and 3- (including rain and exposure) on study was conducted on Shiraz vines sulfanylhexyl acetate (3-SHA) in mesocarp cell death over the course involving ambient and reduced (by resulting wines. The relationship of of berry development, particularly in 34%) atmospheric CO2 these enantiomers with the odorless overripe fruit. concentrations, and standard and 3-SH precursors present in increased (by 67%) soil potassium diastereomeric forms in grape juice 7. Coetzee, Z., Walker, R., Deloire, applications from prior to the onset of was also examined. Possible A., Clarke, S., Barril, C. and ripening. The leaf net variations may have existed due to Rogiers, S. Y. (2017) photoassimilation rate was decreased clone type, not only for the Spatiotemporal changes in the by 35% in the reduced CO2 treatment. diastereomers of 3-SH precursors in accumulation of sugar and The reduction in CO2 delayed the juices but also for the enantiomers of potassium within single onset of ripening, but at harvest the 3-SH and 3-SHA in the resulting Sauvignon Blanc (Vitis vinifera L.) sugar content of the berry pericarp wines, although there was no obvious berries. Vitis 56, 189-195, doi: was similar to that of plants grown in stereochemical relationship between 10.5073/vitis.2017.56.193-195. ambient conditions. The potassium precursors and free thiols. From a content of the berry pericarp in the flavor enhancement perspective, the Abstract reduced CO2 treatment was however use of a commercial enzyme in the It has been speculated that there may higher than for the ambient CO2. juice significantly enhanced 3-SH be a link between the transport of Berry potassium, sugar and water production for some clones. In sugar and potassium into grape content were strongly correlated, contrast, less impact on the berries during ripening as they exhibit regardless of treatments, alluding to a production of 3-SH and 3-SHA was similar accumulation patterns. It is ternary link during ripening. Root seen as a result of yeast strain and unclear if this proposed link is starch content was lower under nutrient regardless of clone type. apparent in individual grape berries reduced CO2 conditions, and and in the grape berry compartments. therefore likely acted as a source of 6. Clarke, S.J. and Rogiers, S.Y. Single grape berries were therefore carbohydrates during berry ripening. (2019) The role of fruit exposure in analysed for sugar and potassium Root carbohydrate reserve the late season decline of grape content and concentration within the replenishment could also have been berry mesocarp cell vitality. Plant skin, seeds and the pulp from pre- moderated under reduced CO2 at the Physiology and Biochemistry, véraison until harvest. Sugar and expense of berry ripening. Given that 135, 69-76 potassium had similar accumulation root potassium concentration was doi.org/10.1016/j.plaphy.2018.11. patterns and positive relationships less in the vines grown in the low CO2 025 were confirmed between the sugar atmosphere, these results point and potassium content within toward whole-plant fine-tuning of Abstract individual berries and compartments. carbohydrate and potassium Loss of cell vitality in the mesocarp of The sugar content in the grape berry, partitioning aimed at optimising fruit grape (Vitis vinifera L.) berries during however, increased 5-fold during ripening. late ripening is programmed and ripening whereas the potassium under genetic control. Environmental content only doubled. Both sugar and 9. Fahey, D.J. and Rogiers S.Y. factors such as temperature and vine potassium increased with berry size, (2019). Di-1-p-menthene reduces water status, however, have a strong suggesting a ternary relationship with grape leaf and bunch influence on the onset and extent of berry water. The high variability in transpiration. Australian Journal of cell death. Following preliminary sugar and potassium contents Grape and Wine Research, 25, observations made on field between berries however affirms 134-141. DOI: experiment fruit, the hypothesis that 10.1111/ajgw.12371

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Abstract Abstract Shiraz wines at two maturity levels. Di-1-p-menthene, a film-forming The yeast Lachancea thermotolerans Vinification outcomes of eight yeast antitranspirant, is reported to impede (formerly Kluyveromyces treatments were compared in earlier transpiration by acting as a physical thermotolerans) is a species with (24oBrix) and later (29oBrix) barrier to water vapour loss from plant remarkable, yet underexplored, harvested Shiraz fruit. Yeast tissues. We tested this assumption on biotechnological potential. This treatments included five non- grapevine leaves across a range of ubiquist occupies a range of natural Saccharomyces products with temperature as well as on the bunch into L. thermotolerans population sequentially inoculated rachis and berries at several diversity and structure, 172 isolates Saccharomyces cerevisiae, a developmental stages. Gas exchange sourced from diverse habitats commercial blend of non- of Shiraz leaves was monitored at 20, worldwide were analysed using a set Saccharomyces and S. cerevisiae 25, 30 and 35°C under controlled of 14 microsatellite markers. The strains, and a S. cerevisiae inoculum. conditions after treatment with 1 and resultant clustering revealed that the Fermentation monitoring, and 2% di-1-p-menthene. Transpiration, evolution of L. thermotolerans has comprehensive analytical profiling in photosynthesis and stomatal been driven by the geography and terms of basic chemistry, volatile conductance were reduced at each ecological niche of the isolation composition, phenolic measurements temperature, but instantaneous water sources. Isolates originating from and descriptive sensory analysis use efficiency (CO2 fixation relative to anthropic environments, in particular allowed for the comparison of the water loss) was improved only at 25 grapes and wine, were genetically resulting wines. Both harvest date and 30°C. There was no further close, thus suggesting domestication and yeast inoculation treatments had reduction in water use or improved events within the species. The a significant impact on a range of water use efficiency with the observed clustering was further compositional and, in turn, sensory application of a 2% over 1% emulsion. validated by several means including, parameters of the wines. Certain non- The antitranspirant was most effective population structure analysis, F- Saccharomyces sequential when applied to the underside of the statistics, Mantel's test and the inoculation treatments led to leaves, forming a physical barrier over analysis of molecular variance increased appeal of earlier harvest the stomatal cavity without reduction (AMOVA). Phenotypic performance wines compared to the S. cerevisiae in stomatal aperture. Di-1-p- of isolates was tested using several control. These treatments, however, menthene also curtailed bunch water growth substrates and were related to an increased risk of loss in Merlot by lowering physicochemical conditions, arrested fermentation in higher transpiration of both the rachis and providing added support for the ripeness conditions. This study berries at the fruit set, peppercorn, clustering. Altogether, this study contributes to a better understanding pea size and veraison stages, and at sheds light on the genotypic and of yeast inoculum-derived modulation 20 and 25°Brix. Increasing the phenotypic diversity of L. of Shiraz wine quality parameters at concentration of the antitranspirant thermotolerans, contributing to a different maturity levels. from 1% to 2 or 3% added some better understanding of the benefit; however, this was dependent population structure, ecology and 12. Hranilovic, A., Gambetta, J., on the developmental stage. Both leaf evolution of this non-Saccharomyces Schmidtke, L., Boss, P., Grbin, P., and berry temperature was elevated yeast. Masneuf-Pomarede, I., Bely, M., by the spray application. Di-1-p- Albertin, W. and Jiranek, V. (2018) menthene did not interfere with 11. Hranilovic, A., Li, S., Boss, P.K., Oenological traits of Lachancea flowering or promote fruit abortion Bindon, K., Ristic, R., Grbin, P.R., thermotolerans show signs of when applied prior to capfall. Di-1-p- Van der Westhuizen, T. and domestication and allopatric menthene maintains berry turgidity Jiranek, V. (2018) Chemical and differentiation. Scientific Report 8, through effects on both the canopy sensory profiling of Shiraz wines 14812. doi.org/10.1038/s41598- and the bunches themselves. The co-fermented with commercial 018-33105-7. antitranspirant, di-1-p-menthene, may non-Saccharomyces inocula. provide protection against desiccation Australian Journal of Grape and Abstract under field conditions and this will Wine Research 24, 166–180. doi: The yeast Lachancea thermotolerans have implications for yield and berry 10.1111/ajgw.12320. (previously Kluyveromyces composition. thermotolerans) is a species of large, Abstract yet underexplored, oenological 10. Hranilovic, A., Bely, M., Masneuf- The choice of yeast strain(s) to potential. This study delivers Pomarede, I., Jiranek, V. and conduct the fermentation can greatly comprehensive oenological Albertin, W. (2017) The evolution affect wine chemical and sensory phenomes of 94 L. thermotolerans of Lachancea thermotolerans is profile. Even though the use of non- strains obtained from diverse driven by geographical Saccharomyces co-inocula to build ecological niches worldwide, determination, anthropisation and complexity and diversify styles is classified in nine genetic groups flux between different ecosystems increasingly in vogue, a limited based on their pre-determined PLOS ONE 2017,1-17 number of such products are microsatellite genotypes. The strains doi.org/10.1371/journal.pone.018 available to date, and more research and the genetic groups were 4652 is required to guide their use in the compared for their alcoholic wine industry. This study evaluates fermentation performance, production the potential of commercial yeast of primary and secondary metabolites inocula to modulate the quality of and pH modulation in Chardonnay

28 grape juice fermentations. The precursors, developing novel 15. Li, S., Bindon, K., Bastian, S.E.P., common oenological features of L. analytical methods, and conducting Jiranek, V. and Wilkinson, K. L. thermotolerans strains were their studies that provide unique insights (2017). Use of winemaking glucophilic character, relatively into the biochemical transformations supplements to modify the extensive fermentation ability, low occurring in grape berries and juice, composition and sensory production of acetic acid and the and during fermentation. properties of Shiraz wine. Journal formation of lactic acid, which of Agricultural and Food significantly affected the pH of the 14. Kreitman, G.Y., Elias, R.J., Chemistry, 65 (7), pp 1353–1364. wines. An untargeted analysis of Jeffery, D.W. and Sacks, G.L. DOI: 10.1021/acs.jafc.6b04505. volatile compounds, used for the first (2018) Loss and formation of time in a population-scale malodorous volatile sulfhydryl Abstract phenotyping of a non- compounds during wine storage. Wine quality can be significantly Saccharomyces yeast, revealed that Critical Reviews in Food Science affected by tannin and polysaccharide 58 out of 90 volatiles were affected at and Nutrition. Published online: 16 composition, which can in turn be an L. thermotolerans strain level. Feb 2018. influenced by grape maturity and Besides the remarkable extent of doi.org/10.1080/10408398.2018. winemaking practices. This study intra-specific diversity, our results 1427043 explored the impact of three confirmed the distinct phenotypic commercial wine additives, a performance of L. thermotolerans Abstract maceration enzyme, an enotannin, genetic groups. Together, these Volatile sulfur compounds (VSCs), and a mannoprotein, on the observations provide further support particularly low molecular weight composition and sensory properties for the occurrence of domestication sulfhydryls like hydrogen sulfide (H2S) of red wine, in particular, in mimicking events and allopatric differentiation in and methanethiol (MeSH), are often the mouthfeel associated with wines L. thermotolerans population. observed in wines with sulfurous off- made from riper grapes. Shiraz aromas. Recent work has shown both grapes were harvested at 24 and 28 13. Jeffery, D.W. (2016) Spotlight on H2S and MeSH can increase up to a °Brix and the former vinified with varietal thiols and precursors in few µM (> 40 µg/L) during anoxic commercial additives introduced grapes and wines. Australian storage, but the identity of the latent either individually or in combination. Journal of Chemistry, 69:1323- sources of these sulfhydryls is still Compositional analyses of finished 1330. doi.org/10.1071/CH16296 disputed. This review critically wines included tannin and evaluates the latent precursors and polysaccharide concentration, Abstract pathways likely to be responsible for composition and size distribution by Wine is an amazingly complex natural the loss and formation of these high-performance liquid product that requires dedicated sulfhydryls during wine storage based chromatography, whereas the scientists to resolve many of its on the existing enology literature as sensory profiles of wines were mysteries. Traditional synthetic well as studies from food chemistry, assessed by descriptive analysis. As organic chemistry and modern geochemistry, biochemistry, and expected, wines made from riper analytical techniques are powerful synthetic chemistry. We propose that grapes were naturally higher in tannin tools at the disposal of wine chemists three precursor classes have and mannoprotein than wines made who tackle the complexities of wine in sufficient concentration and from grapes harvested earlier. order to improve scientific metastability to serve as latent Enzyme addition resulted in a understanding and provide practical sulfhydryl precursors in wine: 1) significantly higher concentration and solutions to industry. Part of this quest transition metal-sulfhydryl complexes, average molecular mass of wine for knowledge relates to maintaining particularly those formed following tannin, which increased wine or improving wine quality, which Cu(II) addition, which are released astringency. Conversely, underpins consumer acceptance and under anoxic conditions through an mannoprotein addition reduced links to the competitiveness of unknown mechanism; 2) asymmetric tannin concentration and astringency. wineries in a global market. Wine disulfides, polysulfanes, and Addition of enotannin did not aroma is an important aspect of wine (di)organopolysulfanes formed meaningfully influence wine quality and garners much attention through transition-metal mediated composition or sensory properties. from researchers. Grape-derived oxidation (e.g., Cu(II)) of sulfhydryls aroma compounds are one area of or pesticide degradation, and 16. Li, S., Wilkinson, K.L. and particular importance owing to their released through sulfitolysis, metal- Bindon, K.A. (2018) distinctiveness and ability to impart catalyzed thiol-disulfide exchange or Compositional variability in ‘varietal aromas’ to wines. Varietal related reactions; 3) S- commercial tannin and thiols imparting tropical and citrus alkylthioacetates, primarily formed mannoprotein products, notes that are characteristic of wines during fermentation, and releasable American Journal of Enology such as Sauvignon Blanc have hydrolytically. Some evidence also and Viticulture 69: 176-181. emerged, along with their grape- exists for S-amino acids serving as DOI: 10.5344/ajev.2017.17057 derived precursors, as an area of precursors. Based on these findings, interest over the past two decades. we propose a “decision tree” Abstract These compounds have also caught approach to choosing appropriate Enotannin and mannoprotein our attention and we have made strategies for managing wines with additives are applied in order to some important contributions to this sulfurous off-aromas. achieve protein, cold or color 14 field, including identifying new stability in wine, or alternatively to

29 modify wine sensory properties. In properties, with the exception of a isobutyl-2-methoxypyrazine in most cases, only basic 15 minor increase in sweetness, Cabernet Sauvignon grape juice compositional information and a attributed to mannoprotein addition to and wine. Journal of Agricultural proposed effect in wine are provided H1 wines, even when MP was added and Food Chemistry 66, 7121- by the manufacturer. In this study, 16 to wines at 2.5 times the level 7130. DOI: 14 grape-based enotannins and 8 recommended for use in Australia. 10.1021/acs.jafc.8b01397 (cover mannoproteins were sourced from the page) Australian market and their 17 18. Liang, C., Jeffery, D.W. and composition and molecular size Taylor, D.K. (2018) Preparation of Abstract distribution were determined. Diverse magnetic molecularly imprinted 3-Isobutyl-2-methoxypyrazine (IBMP) product composition was 18 observed polymers for elimination of 3- is a potent odorant present in grapes for both categories, suggesting a isobutyl-2-methoxypyrazine from and wines that is reminiscent of green range of effects could potentially be wine. Molecules 23(5), 1140. capsicum. Suprathreshold achieved by applying 19 different doi.org/10.3390/molecules23051 concentrations can lead to obvious products. Moreover, some products 140 vegetative characters and suppress showed good agreement between desirable fruity aroma nuances in product composition and 20 their Abstract wines, but options to manage IBMP designated material of origin, while 3-Isobutyl-2-methoxypyrazine concentrations are limited. This work others showed significant differences. (IBMP), the most prevalent grape- investigated pre- and post- derived methoxypyrazine, can fermentation addition of a putative 17. Li, S., Bindon, K.A, Bastian, S.E. contribute green bell pepper, imprinted magnetic polymer (PIMP) and Wilkinson, K.L. (2018) vegetative and herbaceous aromas as a remedial treatment for elevated Impact of Commercial and flavours to wines. At elevated concentrations of IBMP in Cabernet oenotannin and mannoprotein concentrations, this potent odorant Sauvignon grape must in comparison products on the chemical and may mask desirable fruity and floral to nonimprinted magnetic polymer sensory properties of Shiraz aromas in wine and may be (NIMP) and to a commercially Wines Made from Sequentially considered as a fault. A new available polylactic acid (PLA) based Harvested Fruit. Foods 7(12), remediation method for wines with film added post-fermentation. 204; doi:10.3390/foods7120204 elevated IBMP levels has been Chemical and sensory analyses of trialled using magnetic polymers, wines showed that PIMP treatments Abstract prepared in the same way as ordinary were more effective than PLA film for The tannin and polysaccharide polymers but with the incorporation of decreasing “fresh green” aroma profiles and therefore sensory iron oxide nanoparticles as magnetic nuances without negatively impacting properties of wine are influenced by substrates. Characterisation by overall aroma profiles and that post- fruit maturity at harvest, and practices Fourier transform-infrared (FTIR) fermentation addition of a magnetic employed during winemaking. This spectroscopy and scanning electron polymer removed up to 74% of the study investigated the extent to which microscopy (SEM) showed no initial IBMP concentration compared commercial winemaking supplements difference between thermally to 18% for PLA. Pre-fermentation (skin and seed tannins, and synthesised and microwave addition of magnetic polymers mannoprotein (MP)) can enhance the synthesised polymers. Magnetic removed 20–30% less IBMP mouthfeel properties of red wine, in polymers were found to have compared to that of post-fermentation particular, wine made from grapes removed over 40% of the IBMP addition but also had less of an effect harvested before commercial present in spiked model wine and on other wine volatiles and color ripeness (early-harvest). white wine within ten minutes. The parameters. Supplements were added to wines addition of magnetic nanoparticles made from Shiraz grapes harvested and microwave-induced at 20.8 and 24.5 °Brix. The chemical polymerisation did not affect the composition and mouthfeel properties adsorption properties of the polymer of wines were then determined by in model wine and the polymer could high performance liquid be regenerated at least five times. chromatography and descriptive Both Langmuir and Freundlich analysis (DA), respectively. Wines isotherms were found to fit the data made from riper grapes had higher for both types of polymer. However, levels of tannin than wines made from attempts to produce imprinted early-harvest grapes, but similar polymers were not achieved, as they polysaccharide levels were observed. were found not to be differentiated The addition of seed oenotannin from non-imprinted counterparts via yielded higher tannin levels than adsorption tests. addition of skin oenotannin, particularly for wines made from 19. Liang, C., Ristic, R., Jiranek, V. early-harvest grapes. The DA panel and Jeffery, D.W. (2018) perceived sensory differences Chemical and sensory evaluation between H1 and H2 wines, but could of magnetic molecularly imprinted not perceive any effect of polymers as a remedial treatment supplementation on wine mouthfeel for elevated concentrations of 3-

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20. Liang, C., Boss, P., and Jeffery, D. represent the most common characters. The aim of this study, (2018). Extraction properties of commercial methods used to produce performed on Verdelho and Petit new polymeric sorbents applied to reduced-alcohol wine. However, Verdot, was to quantify the wine. Journal of Agricultural and ethanol removal from wine can result effectiveness of a monovarietal blend Food Chemistry, 66(38), 10086- in a significant loss of volatile in which wines made from less ripe 10096. doi: compounds such as esters (ethyl grapes were blended with an 10.1021/acs.jafc.8b04641. octanoate, ethyl acetate, isoamyl equivalent volume of a wine vinified acetate) that contribute positively to from riper fruit to produce wines with Abstract the overall perceived aroma. These a lower alcohol content and desirable Polymeric sorbents are frequently losses can potentially reduce the ripe fruit flavours. used in wine, either as solid phase acceptability of the wine to consumers extraction materials for isolation of and decrease their willingness to Eleven and 13 attributes, for Verdelho analytes or as sorptive materials for purchase wines that have had their and Petit Verdot, respectively, were removal of undesirable compounds alcohol level reduced. The change in selected during sensory descriptive (amelioration). Six new polymeric aroma as a result of the ethanol analysis. Intensities of perceived sorbents were produced thermally or removal processes is influenced by a ‘acidity’, ‘sweetness’ and ‘alcohol’ in a microwave from various ratios of number of factors: the type of alcohol attributes were significantly different methacrylic acid, acrylic acid, and 4- reduction process; the chemical- (P ≤ 0.05) between the blend vinylbenzoic acid as hydrophilic physical properties (volatility, (8.8±0.1% v/v) and mature Verdelho monomers, together with ethylene hydrophobicity, steric hindrance) of (10.3±0.1% v/v) wines, while no glycol dimethacrylate as cross-linker, the aroma compounds; the retention significant differences were found using different porogen solvents. The properties of the wine non-volatile between the Petit Verdot blend relationship between matrix; and the ethanol level. This (11.0±0.1% v/v) and mature physicochemical properties (pore review identifies and summarises (12.6±0.2% v/v) treatments. Volatile size, surface area, and polarity) of the possible deleterious influences of the composition of wines was assessed sorbents and their sorption properties dealcoholisation process and using HS-SPME-GC-MS. Partial least for compounds in wine was describes best practice strategies to square regression suggested investigated and compared to four maintain the original wine relationships between sensory commercially available sorbents. With composition. descriptors and chemical attributes in some similarities to their commercial the wines, as well as themodifications counterparts depending on of sensory and compositional profiles hydrophobic and hydrophilic following blending. The blending characteristics, the six new sorbents practice described allowed the showed specificity toward different production of wines with lower alcohol groups of compounds (e.g., volatiles content while retaining similar and phenolics) and could be applied sensory profiles of the later for targeted purposes. The results harvested, riper fruit wines. provide insight into the selection and utilization of new polymeric materials 23. Longo, R., Blackman, J, W., for extraction of components from Antalick, G., Torley, P. J, Rogiers, wine. S.Y. and Schmidtke, L. M. (2018) A comparative study of partial 21. Longo, R., Blackman, J., Torley, dealcoholisation versus early P., Rogiers, S. and Schmidtke, L., harvest: Effects on wine volatile (2017) Changes in volatile and sensory profiles. Food composition and sensory Chemistry 261, 21-29. attributes in wine during alcohol doi.org/10.1016/j.foodchem.2018. content reduction. Journal of the 04.013 Science of Food and Agriculture 97: 8-16. Abstract doi.org/10.1002/jsfa.7757 (cover 22. Longo R., Blackman J., Antalick Two Verdelho and Petit Verdot wines page) G., Torley P., Rogiers S.Y. and were produced from sequential Schmidtke L, (2017) Harvesting harvests of grapes. The alcohol Abstract and blending options for lower concentration of early harvest (EH) A desirable sensory profile is a major alcohol wines: A chemical and and late harvest (LH) wines were consumer driver for wine acceptability sensory investigation. Journal of respectively 9% and 13.5% v/v for and should be considered during the the Science of Food and Verdelho, and 10.5% and 13% v/v for production of reduced-alcohol wines. Agriculture 98, 33-42. DOI: Petit Verdot. LH wines were Although various viticultural practices 10.1002/jsfa.8434 dealcoholised to match the same and microbiological approaches show alcohol level of EH samples using a promising results, separation Abstract combined reverse osmosis- technologies such as membrane Lower alcohol wines often have a evaporative perstraction process. In filtration, in particular reverse osmosis poor reputation among consumers, in dealcoholised wines, there was a and evaporative perstraction, in part due to their unsatisfactory decrease in volatile compounds addition to vacuum distillation, flavours such as reduced overall (esters particularly) compared to LH aroma intensity or herbaceous

31 treatments. For both varieties, the chemical components are important 26. Pham, D.-T., Stockdale, V., sensory attribute ratings for overall to the perceived wine sensory Wollan, D., Jeffery, D. W. and aroma intensity and alcohol mouthfeel properties. Insights from this study will Wilkinson, K. L. (2019) also decreased following provide knowledge that may be Compositional consequences of dealcoholisation. Dealcoholised applied to control or moderate both partial dealcoholization of red wines were distinctively different from unripe sensory attributes in addition to wine by reverse osmosis- both LH and EH wines even though a deficiency of ripe fruit aromas or evaporative perstraction. these wines had similar alcohol level mouthfeel characteristics in reduced- Molecules, Special Issue: Wine to EH wines. When dealcoholisation alcohol red wines. Chemistry (in press). doi: is considered for high-alcohol wines, 10.3390/molecules24071404 it is important to consider that 25. Muhlack, R. A., Potumarthi, R. membrane effects can significantly and Jeffery, D. W. (2018) Abstract change depending on the wine non- Sustainable wineries through This study investigated compositional volatile matrix composition and the waste valorisation: A review of changes in red wines resulting from level of alcohol reduction required. grape marc utilisation for value- wine alcohol removal by reverse added products. Waste osmosis–evaporative perstraction 24. Longo, R., Blackman, J., W., Management 72, 99-118. (RO-EP) and provides insight into the Antalick, G., Torley, P. J., Rogiers, doi.org/10.1016/j.wasman.2017.1 physical and chemical changes in S.Y. and Schmidtke, L. M. (2018) 1.011 reduced alcohol wine (RAW). Trial 1 Volatile and sensory profiling of involved RO-EP treatment of three Shiraz wine in response to alcohol Abstract wines that were analyzed pre- management: A comparative Grapes are one of the most cultivated treatment, post-treatment, and post- study between harvest timing and fruits worldwide, with one third of total treatment with alcohol adjustment (i.e. technological approaches. Food production used in winemaking. Both addition of ethanol to achieve the Research International 109, 561- red and white winemaking processes original alcohol content). Trial 2 571. result in substantial quantities of solid involved partial dealcoholization of doi.org/10.1016/j.foodres.2018.04 organic waste, such as grape marc two wines and analysis of samples .057 (pomace) and stalks, which requires collected during RO-EP treatment, i.e. suitable disposal. Grape marc wine in, wine out, retentate, permeate Abstract accounts for approximately 10-30% of (pre- and post-EP treatment) and strip The aim of this study was to compare the mass of grapes crushed and water. Wine color was analyzed by the volatile and sensory profiles of contains unfermented sugars, spectrophotometric methods, while Australian Shiraz red wines produced alcohol, polyphenols, tannins, other compositional changes were by several methods to achieve pigments, and other valuable determined by WineScan, high alcohol concentrations of 10.5 and products. Being a natural plant performance liquid chromatography 13.5% v/v. These levels were product rich in lignocellulosic (HPLC) and gas chromatography- considerably lower contents than the compounds, grape marc is also a mass spectrometry (GC-MS) commercial wine (16-17% v/v) that promising feedstock for renewable analyses. In general, RAWs were was produced from this vineyard site. energy production. However, despite slightly more concentrated than pre- Wines were produced by: (i) harvest grape marc having such potential, treatment wines, which resulted in timing (19.3, 24 and 29.3 oBrix); (ii) advanced technologies to exploit this greater color intensity and increased blending equal proportions of early have not been widely adopted in phenolics and organic acids. harvest (19.3 oBrix) and late harvest wineries and allied industries. This However, partial dealcoholization wines (29.3 oBrix); and (iii) review covers opportunities beyond resulted in lower concentrations of dealcoholization using reverse traditional composting and animal some fermentation volatiles, osmosis followed by a membrane feed, and examines value-added particularly ethyl esters, which may contactor. Dealcoholization caused a uses via the extraction of useful reflect ester hydrolysis following significant loss of volatile compounds, components from grape marc, as well ethanol removal. particularly esters, while the blending as thermochemical and biological treatment had an averaging effect on treatments for energy recovery, fuel 27. Ristic, R., van der Hulst, L. most analytes. Sensory descriptive or beverage alcohol production, and Capone, D.L. and Wilkinson, K.L. analysis of treatments with 10.5% v/v specialty novel products and (2017) Impact of bottle aging on alcohol showed that the perception of applications such as biosurfactants smoke tainted wines from different the herbaceous attribute was more and environmental remediation. New grape cultivars. Journal of intense in the early harvest wines in advances in relevant technology for Agricultural and Food Chemistry, comparison to the dealcoholized each of these processes are 65, 4146−4152. doi: wines, while those of dark fruit, discussed, and future directions 10.1021/acs.jafc.7b01233 raisin/prune, astringency and alcohol proposed at both individual producer were lower. No sensory differences and regional facility scales, including Abstract were found amongst the 13.5% v/v advanced processing techniques for Smoke taint is the term given to the wines, except for alcohol. Sensory integrated ethanol production objectionable smoky, medicinal, and and compositional data were followed by bioenergy generation ashy characters that can be exhibited modelled by means of Common from the spent marc. in wines following vineyard exposure Dimension (ComDim) multi-block to bushfire smoke. This study sought analysis and indicated which to investigate the stability of smoke

32 taint by determining changes in the mechanistic model for the role of this pre-fermentatively substituting composition and sensory properties cation in grape berry development. proportions of juice from an overripe of wines following 5 to 6 years of crop with "green harvest wine" or bottle aging. Small increases in 29. Schelezki, O.J., Smith, P.A., water to adjust initial sugar guaiacol and 4-methylguaiacol (of up Hranilovic, A., Bindon, K.A. and concentrations. Resulting wines were to 6 μg/L) were observed after bottle Jeffery, D.W. (2018) Comparison assessed for their volatile aging of smoke-affected red and of consecutive harvests versus compositions and sensory white wines, while syringol increased blending treatments to produce characteristics to evaluate the by as much as 29 μg/L. However, lower alcohol wines from suitability of this winemaking increased volatile phenol levels were Cabernet Sauvignon grapes: approach to managing wine alcohol also observed in control red wines, Impact on polysaccharide and concentrations in warm viticulture which indicated that changes in the tannin content and composition. regions. Wines from water or green composition of smoke-affected wines Food Chemistry 244; 50-59. harvest wine substitution were also were due to acid hydrolysis of doi.org/10.1016/j.foodchem.2017. compared to wines of similar alcohol conjugate forms of both naturally 10.024. content produced from earlier occurring and smoke-derived volatile harvested grapes. Implementation of phenols. Acid hydrolysis of smoke- Abstract water substitution in particular affected wines (post-bottle aging) A changing climate has led to wine resulted in minor alterations of wine released additional quantities of grapes being harvested with volatile composition compared to the volatile phenols, which demonstrated increased sugar levels and at greater control, and positive aroma and the relative stability of glycoconjugate risk of berry shrivel. A suggested flavour characteristics were precursors to the mildly acidic easy-to-adopt strategy to manage the preserved. However, overripe conditions of wine. Bottle aging associated rising wine alcohol levels sensory attributes such as 'hotness' affected the sensory profiles of is the pre-fermentative substitution of and 'port wine' were conserved smoke-affected wines in different juice with either “green harvest wine” whereas they were absent in wines of ways. Diminished fruit aroma and or water. Our study investigates the similar alcohol level made from earlier flavor led to the intensification of effects of this approach on Vitis harvested grapes, thereby smoke taint in some wines, but vinifera L. cv. Cabernet Sauvignon emphasising the relevance of grape smoke-related sensory attributes wine quality attributes. Wines were (over)maturity when producing lower became less apparent in smoke- also made from fruit collected at alcohol wines. affected Shiraz wines, post-bottle consecutive earlier harvest time aging. points to produce wines comparable 31. Tondini, F., Jiranek, V., Grbin, P. in alcohol to the substituted wines. and Onetto, C. (2018) Genome 28. Rogiers, S.Y., Coetzee, Z.A., Tannin concentrations and colour did sequence of Australian Deloire, A., Walker R.R. and not change significantly in the wines indigenous wine yeast Tyerman, S.D. (2017). Potassium with modified alcohol content even at Torulaspora delbrueckii COFT01 in the grape berry: transport and higher juice substitution rates. using Nanopore sequencing. function. Frontiers in Plant Differences in polysaccharide and Genome Announcements Science 8: 1629. doi: tannin composition indicated 6:e00321-18. pii: e00321-18. doi: 10.3389/fpls.2017.01629 variability in extraction dynamics 10.1128/genomeA.00321-18. according to substitution rate and type (mra.asm.org/content/ga/6/17/e0 Abstract of blending component. In scenarios 0321-18.full.pdf) K+ is the most abundant cation in the where berry shrivel is inevitable, the grape berry. Here we focus on the incorporation of water in particular Abstract most recent information in the long offers much promise as part of a Here, we report the first sequenced distance transport and partitioning of strategy to manage wine alcohol genome of an indigenous Australian K+ within the grapevine and postulate content. wine isolate of Torulaspora on the potential role of K+ in berry delbrueckii using the Oxford sugar accumulation, berry water 30. Schelezki, O.J., Suklje, K., Boss, Nanopore MinION and Illumina HiSeq relations, cellular growth, disease P.K. and Jeffery, D.W. (2018) sequencing platforms. The genome resistance, abiotic stress tolerance Comparison of consecutive size is 9.4 Mb and contains 4,831 and mitigating senescence. By harvests versus blending genes. integrating information from several treatments to produce lower different plant systems we have been alcohol wines from Cabernet 32. Tondini,F., Lang, T., Chen, L., able to generate new hypotheses on Sauvignon grapes: Impact on Herderich, M. and Vladimir the integral functions of this wine volatile composition and Jiranek, V. (2019) Linking gene predominant cation and to improve sensory properties. Food expression and oenological traits: our understanding of how these Chemistry 259, 196-206. comparison between indigenous functions contribute to grape berry doi.org/10.1016/j.food.chem.2018 Torulaspora delbrueckii and growth and ripening. Valuable .03.118 Saccharomyces cerevisiae contributions to the study of K+ in strains. International Journal of membrane stabilization, turgor Abstract Food Microbiology 245: 42-49. maintenance and phloem transport This study extends previous work on doi.org/10.1016/j.ijfoodmicro.201 have allowed us to propose a Cabernet Sauvignon wines of lowered 9.01.014 alcohol concentrations produced by

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Abstract observed for fruit sampled 1 and 7 the perception of wine sensory Wine fermentations typically involve days after smoke exposure, and at attributes. This study therefore the yeast Saccharomyces cerevisiae. maturity. Foliar application of kaolin investigated changes in wine ethanol However, many other yeast species reduced the concentration of volatile concentration due to evaporation from participate to the fermentation phenol glycoconjugates in smoke- wine glasses. The ethanol content of process, some with interesting exposed fruit, but efficacy depended commercial wines exposed to oenological traits. In this study the on the rate of application and extent ambient conditions while in wine species Torulaspora delbrueckii, of coverage. Smoke taint can be glasses was monitored over time. No used occasionally in mixed or found in wines made from grapes change in wine ethanol content was sequential fermentation with S. exposed to smoke from bushfires or observed where glasses were cerevisiae to improve wine sensory prescribed burns. It is characterized covered with plastic lids, but where profile, was investigated to by objectionable smoky and ashy glasses were not covered, understand the physiological aromas and flavors, which have been evaporation had a significant impact differences between the two. Next attributed to the presence of smoke- on wine ethanol content, with losses generation sequencing was used to derived volatile phenols, in free and from 0.9 to 1.9% alcohol by volume characterize the transcriptome of T. glycoconjugate forms. This study observed for wines that received delbrueckii and highlight the different investigated: (1) the accumulation of direct exposure to airflow for 2 h. genomic response of these yeasts volatile phenol glycoconjugates in Evaporation also resulted in during growth under wine-like grapes following the application of decreases in the concentration of conditions. Of particular interest were smoke to Sauvignon Blanc, some fermentation volatiles the basic differences in the glucose Chardonnay and Merlot grapevines at (determined by gas chromatography– fermentation pathway and the approximately 10 days post-veraison; mass spectrometry) and a perceptible formation of aromatic and flavour and (2) the potential mitigation of change in wine aroma. The rate of compounds such as glycerol, esters smoke taint as a consequence of ethanol loss was strongly influenced and acetic acid. Paralog genes were foliar applications of kaolin (a clay- by exposure to airflow (i.e., from the missing in glycolysis and glycerol based protective film) prior to laboratory air-conditioning unit), biosynthesis in T. delbrueckii. Results grapevine smoke exposure. Varietal together with certain glass shape and indicate the tendency of T. delbrueckii differences were observed in the wine parameters; glass headspace in to produce less acetic acid relied on a glycoconjugate profiles of smoke- particular. This is the first study to higher expression of alcoholic exposed grapes; the highest demonstrate the significant potential fermentation related genes, whereas glycoconjugate levels were found in for ethanol evaporation from wine in acetate esters were influenced by the Merlot grapes, being pentose- wine glasses. Research findings have absence of esterases, ATF1-2. glucosides of guaiacol, cresols, and important implications for the Additionally, in the Δbap2 S. phenol, and gentiobiosides of technical evaluation of wine sensory cerevisiae strain, the final guaiacol and syringol. Changes in properties; in particular, informal concentration of short branched chain volatile phenol glycoconjugate sensory trials and wine show judging, ethyl esters (SBCEEs) was related to profiles were also observed with time, where the use of covers on wine branched chain amino acid (BCAA) i.e., between fruit sampled 1 day after glasses is not standard practice. uptake. In conclusion, different smoke exposure and at maturity. The adaption strategies are apparent for application of kaolin did not 35. Xiao, Z., Rogiers, S.Y., Sadras, V. T. delbrueckii and S. cerevisiae significantly affect the glycoconjugate and Tyerman, S.D. (2018) yeasts, an understanding of which will profiles of Sauvignon Blanc and Hypoxia in grape berries: the role allow winemakers to make better use Chardonnay grapes, but significantly of seed respiration and lenticels of such microbial tools to achieve a lower volatile phenol glycoconjugate on the berry pedicel and the desired wine sensory outcome. levels were observed in Merlot fruit possible link to cell death. Journal that was treated with kaolin prior to of Experimental Botany, 69 (8) 33. Van der Hulst, L., Munguia, P., smoke exposure. The potential for 2071-2083. ery039, Culbert, J. A., Ford, C. M., Burton, control and smoke-exposed grapes to doi.org/10.1093/jxb/ery039 R. A. and Wilkinson, K. L. (2019) be differentiated by measurement of Accumulation of volatile phenol spectral reflectance was also Abstract glycoconjugates in grapes, demonstrated. Mesocarp cell death (CD) during following the application of kaolin ripening is common in berries of and/or smoke to grapevines (Vitis 34. Wollan, D., Pham, D.-T. and seeded Vitis vinifera L. wine cultivars. vinifera cv Sauvignon Blanc, Wilkinson, K. (2016) Changes in We examined if hypoxia within berries Chardonnay and Merlot). Planta wine ethanol content due to is linked to CD. The internal oxygen 249: 941–952. evaporation from wine glasses concentration ([O2]) across the doi.org/10.1007/s00425-018- and implications for sensory mesocarp was measured in berries 03079-x analysis. Journal of Agricultural from Chardonnay and Shiraz, both and Food Chemistry 64:7569–75. seeded, and Ruby Seedless, using an Abstract doi: 10.1021/acs.jafc.6b02691 oxygen micro-sensor. Steep [O2] The accumulation of volatile phenol gradients were observed across the glycoconjugates in smoke-exposed Abstract skin and [O2] decreased toward the grapes was monitored following The relative proportion of water and middle of the mesocarp. As ripening grapevine exposure to smoke, with ethanol present in alcoholic progressed, the minimum [O2] different glycoconjugate profiles beverages can significantly influence approached zero in the seeded

34 cultivars and correlated to the profile porosity, which was not affected by GDH1 and GDH2 in mutant ∆ecm33 of CD across the mesocarp. Seed irrigation. Water stress increased were also altered. The findings respiration declined during ripening, berry CD, which was associated with highlight the complexity of the robust from a large proportion of total berry increased hypoxia. The association fermentation phenotype and provide respiration early to negligible at later between berry [O2] and CD provides clues for further improvement of stages. [O2] increased towards the insights into berry ripening with industrial strains. central axis corresponding to the implications for yield and berry presence of air spaces visualized flavour. Conference proceedings using X-ray micro-computed tomography (CT). These air spaces 37. Zhang, J., Astorga, M.A., connect to the pedicel where lenticels Gardner, J.M., Walker, M.E., 1. Qesja, B., Crouch, R. and are located that are critical for berry Grbin, P.R. and Jiranek, V. (2018) Quester, P. (2016), ‘Innovating O2 uptake as a function of Disruption of the cell wall integrity Traditional Products: “Self- temperature, and when blocked gene ECM33 results in improved Sacrifice vs. Product caused hypoxia in Chardonnay fermentation by wine yeast. Authenticity”’, Proceedings of the berries, ethanol accumulation, and Metabolic Engineering 2018 Jan; 9th Academy of Wine Business CD. The implications of hypoxia in 45:255-264. doi: Research (AWBR), 41-49 (peer- grape berries are discussed in terms 10.1016/j.ymben. 2017.12.012. reviewed) of its role in CD, ripening, and berry 2. Qesja, B., Crouch, R. and water relations. Abstract Quester, P. (2017), Innovating Severe oenological conditions, such Traditional Products: “Authenticity 36. Xiao, Z., Liao, S., Rogiers, S.Y., as limited assimilable nitrogen and and Purchase Intention”, Sadras, V. and Tyerman, S. high sugar contents restrict yeast's Proceedings of Australian and (2018) Effect of water stress and ability to successfully complete New Zealand Marketing Academy elevated temperature on hypoxia fermentation. In the absence of a Conference (ANZMAC), 32 (peer- and cell death in the mesocarp of comprehensive commercially reviewed and won the best paper Shiraz berries. Australian Journal available deletion collection in a wine award) of Grape and Wine Research 24, yeast background, a screening 3. Wilkinson K. and Jiranek V. 487–497. DOI: approach was applied to a transposon (2013) Consumer demand vs 10.1111/ajgw.12363 library in a wine yeast derivative to industry willingness and ability to identify clones with superior deliver. Proceedings of the 1st Abstract fermentation performance. Five International Symposium on Berry shrivel during ripening is cultivar candidate genes, when disrupted by Alcohol Reduction in Wine. 98- dependent and is correlated with Ty insertion, were identified as 104 berry cell death (CD). We enabling yeast to efficiently complete hypothesised that under heat stress a model oenological fermentation with Trade articles and water stress, regions of the limited nitrogen availability. pericarp in Shiraz berries would Analogous single gene disruptions  Ristic, R. (2015). TC-IWP: become hypoxic depending on berry were subsequently constructed in the New training centre projects to deliver porosity, and that this would induce haploid wine yeast strain C911D, and new tools and optimise existing CD. We measured CD and [O2] the performance of these during practices for industry. Wine & across the pericarp in berries fermentation was analysed. Deletion Viticulture Journal 30, 20-24. developed under the factorial of ECM33 resulted in the shortest  Ristic, R., A. Hranilovic, S. combination of two thermal regimes fermentation (up to 31% reduction) in Li, R. Longo, D.-T. Pham, B. Qesja, (ambient and heated) and two both synthetic medium and grape O.J. Schelezki, and V. Jiranek (2016). irrigation regimes (irrigated and non‐ juice. Interestingly, no significant Integrated strategies to moderate the irrigated) in the Barossa Valley, South differences were found in nitrogen alcohol content of wines. Wine & Australia. Heating increased ambient utilization, cell viability or biomass Viticulture Journal 31, 33-38. temperature by 0.6°C for irrigated and yield between ∆ecm33 and the wild  Qesja, B., R. Crouch, and 1°C for non‐irrigated vines but had no type. ∆ecm33 did, however, display P.G. Quester (2016). Reduced effect on water relations, while non‐ growth hypersensitivity to the dyes alcohol wine: Product innovation and irrigation decreased stomatal Calcofluor White and Congo Red, authenticity: The case of wine. Wine suggesting a link to cell wall integrity. conductance and stem water & Viticulture Journal 31, 67-69. Transcriptional profiling of ∆ecm33 potential. Non‐irrigation decreased  Ristic, R., Schelezki, O. and during fermentation demonstrated the berry [O2] and increased both CD and Jeffery, D. (2018) Water into wine: up-regulation of SLT2 and HOG1, ethanol concentration relative to pre-fermentation strategies for encoding mitogen activated protein irrigation. An association was producing lower alcohol wines. Wine kinases involved in the cell wall established between mesocarp [O2] & Viticulture Journal 33 (1), 26-29 integrity (CWI) and high osmolarity and CD. Berry respiration and total  Ristic, R., van der Hulst, L. glycerol (HOG) pathways, berry porosity decreased during berry and Wilkinson, K. (2018) respectively. CHS3 a major chitin ripening, but relative locule air‐space Development of smoke taint in wine synthase gene was also found to be measured by X‐ray micro‐computed during bottle aging. Wine & upregulated, and the transcript tomography increased late in Viticulture Journal 33 (2), 15-18 abundance of key genes of central ripening. Heating had little or no effect  Xiao, Z., Liao, S., Rogiers, nitrogen metabolism, GLN1, GLT1, on CD or [O2] but decreased berry S., Sadras, V. and Tyerman, S.

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(2019) Are berries suffocating to  Technical Note 3: Use of iwp/publications/technical/TN9-k- death under high temperature and winemaking supplements to modify sugar-nexus.pdf water stress? Wine & Viticulture the composition and sensory  Technical Note 10: Journal 34 (1), 42-45 properties of Shiraz wine. Strategies for decreasing alcohol  Longo, R., Ristic, R. and https://www.adelaide.edu.au/tc- levels in wine. Leigh Schimdtke, L. (2019) Low iwp/docs/publications/tn3- https://www.adelaide.edu.au/tc- alcohol wines: blending with an early winemaking-supplements.pdf iwp/publications/technical/TN10- harvest or dealcoholisation of a later  Technical Note 4: Innovating strategies-for-decreasing-alcohol- harvest? Wine & Viticulture Journal Traditional Products: “Self-Sacrifice levels-in-wines.pdf 43 (1), 32-35 vs. Product Authenticity”.  Ristic, R and Wilkinson, K.  The Case of Wine. Scientific articles (2019) Smoke taint in the bottle: How https://www.adelaide.edu.au/tc- long will it last? Grapegrower & iwp/docs/publications/tn4-low-  van der Hulst, L. and Winemaker, 660, 46-49 alcohol-wines.pdf Wilkinson, K. (2015) Baptism by fire.  Wilkinson, K. and Ristic, R.  Technical Note 5: e-science, Issue 13, (2019) Understanding the effect of Harvesting and blending options for http://escience.realviewdigital.com/?ii smoke taint on fruit and wine lower alcohol wine. d=117938#folio=60 Grapegrower & Winemaker, 660, 42- https://www.adelaide.edu.au/tc-  Liang, C. and Jeffery, D. 44 iwp/publications/technical/TN_5_harv (2018) Magnetic Particles Make Wine  Liang, C., Ristic, R., estingandblending.pdf Fine. Australasian Science, Nov/Dec: Stevenson, R., Jiranek, V. and  Technical Note 6: Changes 36-38. Jeffery, D. (2019) ARC TC-IWP uses in wine during alcohol content (http://www.australasianscience.com. magnetic polymers to remove reduction. au/article/issue-novdec- overpowering green capsicum flavour https://www.adelaide.edu.au/tc- 2018/magnetic-particles-make-wine- from Cabernet Sauvignon wine. Wine iwp/publications/technical/TN_6_Low fine.html) & Viticulture Journal (in press) eralcoholwines.pdf  Ristic, R. The ARC TC-IWP  Technical Note 7: Water into integrated strategy for flavour and wine: Pre-fermentation strategies for For more information please contact alcohol modulations producing lower alcohol wines. the Training Centre or one of the https://www.adelaide.edu.au/tc- https://www.adelaide.edu.au/tc- project leaders: iwp/publications/technical/ua-1304- iwp/publications/technical/TN7- TCD Vladimir Jiranek final-report.pdf Water-into-wine.pdf [email protected]  Technical Note 1: Smoke  Technical Note 8: CI Kerry Wilkinson taint development in grapes. Implications of potassium nutrition on [email protected] https://www.adelaide.edu.au/tc- grapes and wine. CI David Jeffery iwp/docs/publications/tn1-smoke- https://www.adelaide.edu.au/tc- [email protected] taint.pdf iwp/publications/technical/TN8-role- CI Leigh Schmidtke  Technical Note 2: Changes of-k-in-grapevines.pdf [email protected] in wine ethanol content due to  Technical Note 9: The PI Suzy Rogiers evaporation from wine glasses. sugar-potassium nexus within the [email protected] https://www.adelaide.edu.au/tc- grape berry. iwp/docs/publications/tn2-ethanol- https://www.adelaide.edu.au/tc- evaporation.pdf

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RESEARCH TRAINING AND PROFESSIONAL EDUCATION

The ARC TC-IWP visited the Other activities Clare Valley wine region. The Partner and Other organisations, The Centre-wide workshop and Advisory such as DPI NSW, Lowe Wines, Tarac Committee meeting were held on 7th Technologies, TWE, AWRI, CSIRO and August 2017 in Adelaide followed by a SARDI, hosted 10 postgraduate students Centre retreat in Clare Valley, SA on 8- and two postdoctoral fellows. In 2017 the 9th August 2017. During the workshop all researchers spent considerable time researchers presented highlights of their working in those organisations and projects in 2017 and their plans for acquiring skills and knowledge of an completion and thesis submission. industry-based workplace.

Discussed projects’ progress was thereafter approved by the Advisory The following day visit included Jim Barry A writing retreat was held in Adelaide, 16- Committee. Wines, family owned company, which 17/2/2017. was founded by Jim and Nancy Barry, The first visit in the Clare Valley was to but now managed by Peter Barry. ICHDRs Duc-Truc Pham and Zeyu Xiao the Adelina Wines. The chief winemaker, were top finalists in the Australian-French Colin McBryde, showcased the winery Entrepreneurship Challenge, Adelaide, and its concrete ‘fermentation vessels’ 11-12 July 2017. that are uniquely shaped as a frustrum, Colin explained winemaking process using those vessels and the visit concluded with wine tasting.

Awards

Professor Kerry Wilkinson was named the Best Wine Educator in the 2018 Wine Communicator Awards.

The Clare Valley visit concluded with a tour of Knappsteins Enterprise Winery and Brewery and tasting of some amazing wines and bears.

The next stop was at the Grosset Wines. Established in 1981, Grosset Wines is an independently owned winery which has organic certification. All vines are hand pruned and 100% grapes handpicked resulting in the superb wines. Drs Zeyu Xiao, Ana Hranilovic and Olaf Schelezki each received a Dean’s Commendation for Doctoral Thesis Excellence.

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PERFORMANCE MEASURES

Conference presentations

1. ICHDR F. Tondini presented ‘The effects of pre-fermentative additions on yeast production of volatile aromas and thiols in Australian Sauvignon Blanc and Chardonnay’ at the AEB technical conferences 26-27/4/2017 La- Chapelle-De-Guinchay, France; 4-5 and 10-11/5/2017 Brescia, Italy and 17-18/5/2017 Madrid, Spain. 2. ICHDR A. Hranilovic presented ‘Microsatellite genotyping reveals grouping of Lachancea thermotolerans isolates based on their geographic origin and isolation habitat’ at the ISSY, Cork, Ireland, 26- 29/6/2017 (poster presentation) 3. HDR R. Longo presented ‘Early harvest versus partial dealcoholisation. Effects on wine volatile and sensory profiles’ at the IVAS 2017, Salamanca, Spain, 17– maintaining quality and style’ at the th 20/07/2017 (invited speaker) 254 ACS National Conference, 4. ICHDR C. Liang presented Washington, DC, 20-24/08/2017. Industry briefings

‘Controlling unripe characters using (invited speaker) 1. ICHDR O. Schelezki magnetic molecularly imprinted presented ‘Berry variability and polymers to eliminate excessive harvest date – Impact on wine quality’ methoxypyrazines from wines’ at the at the Hang-Time Forum, Margaret IVAS 2017, Salamanca, Spain, 17– River, 24/01/2017 20/07/2017 (invited speaker) 2. PDF R. Ristic and ICHDR L. 5. ICHDR O. Schelezki van der Hulst discussed smoke taint presented ‘Managing red wine alcohol research with the Board of Directors, content using pre-fermentative juice Vino de Chile, Santiago, Chile, substitution or sequential grape 14/3/2017 and with the Minster for harvesting: Impact on wine Agriculture at the Ministry for composition and quality’ at the IVAS Agriculture, Santiago, Chile, 2017, Salamanca, Spain, 17– 17/3/2017 20/07/2017 (invited speaker) 3 ICHDR O. Schelezki 6. ICHDR S. Li presented ‘Use 10. ICHDR A. Hranilovic presented ‘Water into Wine! Pre- of winemaking supplements to modify presented ‘All yeasts are equal, but fermentative addition of water or low the composition and sensory some yeasts are more equal than alcohol wine into juice to manage properties of Shiraz wine’ at the IVAS others’ at ComBio, Adelaide, SA, 3- alcohol levels of red wine’, at the 2017, Salamanca, Spain, 17– 5/10/2017 (invited speaker) webinar within AWRI’s Services to 20/07/2017 (poster presentation) 11. ICHDR B. Qesja presented Industry, Adelaide, 29/07/2017 7. ICHDR C. Dang presented ‘Innovating Traditional Products: 4. ICHDR Z. Coetzee ‘Cyclodextrins and their polymers as “Authenticity and Purchase Intention, presented her research at the NSW novel additives and processing aids to at the ANZMAC Conference2017, DPI Food group workshop, Sydney, remove volatile phenols in wine’ at the Melbourne, 1-6/12/2017 (invited 21/08/2017 IVAS 2017, Salamanca, Spain, 17– speaker) 5. CI K. Wilkinson presented ‘What 20/07/2017 (poster presentation) 12. ICHDR A. Hranilovic do we know (and not know) about 8. CI D. Jeffery presented presented a poster titled ‘Oenological smoke taint?’ at the IQ2018 Napa ‘Characterising the chemical and phenomes of Lachancea Valley, CA, USA. 23-24/5/2018 sensory properties of Australian rosé thermotolerans reflect patterns of wines’ at the 254th ACS National domestication and allopatric Conference, Washington, DC, 20- differentiation’ at the ISSY34 24/08/2017 (invited speaker) Bariloche – International Specialized 9. PDF R. Ristic presented Symposium on Yeasts.1-4/10/2018 ‘Integrated approach to managing alcohol levels in wine while

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Visits to overseas to i) control the non-Saccharomyces effect of increased CO2 yeast population on grapes and in concentrations on vine development laboratories and facilities wines, ii) manage contaminations of and on wine quality. An analogue  Following bushfires in early Brettanomyces bruxellensis, and iii) to project is conducted in Australia to 2017 in Chile, the PDF R. Ristic and accelerate the ageing of wine on lees. investigate the change in grain ICHDR L. van Hulst were invited by Antonio Morata and Iris are further quality, however the set up in the Vinos of Chile to present current working on identifying optimum Geisenheim exclusively investigates research on the smoke taint at the strains of Lachancea thermotolerans the effect on Riesling and Cabernet industry seminar. The seminar was to control wine alcohol and pH levels. Sauvignon cultivars, Preliminary attended by 100+ grape growers and Given the proximity of these topics results showed some unexpected winemakers and the event was with some future projects of the trends, for instance, that biomass and covered by the national television and Training Centre, the research group sugar production does not necessarily all major national newspapers. The would welcome any future increase with higher CO2 researchers visited Talca, fire cooperation in these fields and would concentrations (or air fertilisation, as it damaged wine region, and talked to be happy to share their facilities. is often referred to). The results also grape produces and winemakers. The indicate cultivar dependant biggest issues for Chilean wine In a further meeting, Olaf discussed responses. Prof Randolf Kauer, head industry was a loss of heritage current topics in viticulture with Pilar of the Viticulture department of the grapevines. While in the region, R. Baeza, vice president of the viticulture University of Geisenheim, concluded Ristic and L. van der Hulst visited the department of the UPM. There are that investigation needs to be Centre of Research and Innovation currently two research branches of intensified, including transcriptomic (Concha y Toro) and Centre of particular interest to the Spanish wine and metabolomics assessments. Aromas and Flavors (DICTUC) where industry. Firstly, the adaptation to Outcomes would certainly help the the methods for smoke taint detection climate change via autochthonous Australian wine industry to better and smoke taint mitigation were grape varieties, which are better estimate the consequences of climate discussed with the leading suitable in hot and dry vintage change for the domestic viticulture researches in Chile. conditions, and which are potentially and winemaking. characterised by resistances against  A Wine Australia travel grant fungal pathogens, for instance. More supported ICHDR O. Schelezki to interesting for the Australian (bulk) attend the 10th In Vino Analytica wine industry however is the French Scientia Symposium (IVAS) in model of developing and introducing Salamanca, Spain, where key hybrid grape varieties (12 resistant findings of the ongoing PhD project hybrids were officially approved to be were presented to an international mainly used in blends, which audience of vine and wine scientists. significantly reduce inputs in Subsequent laboratory visits at the phytosanitary treatments, such as the Universidad Politecnica de Madrid use of copper). Secondly, an irrigation and the University of Geisenheim model based on optical vineyard identified common research aims and assessments via drones to estimate the need of irrigation in real time, opportunities for project collaboration  Travel to the IVAS 2017 to with the Training Centre for Innovative hence more precise and ultimately cheaper than estimations based on present ‘Controlling unripe characters Wine Production. These were, using magnetic molecularly imprinted among others, alternatives to sulfur evapotranspiration models and soil moisture sensors. This precision polymers to eliminate excessive additions in wine, the alcohol methoxypyrazines from wines’ management with non- viticulture technique could help viticulturists to optimise water usage, provided ICHDR Chen Liang with the Saccharomyces yeast strains and the opportunity to visit the Laboratory for use of precision viticulture but also to use irrigation more effectively as a tool to influence the Aroma Analysis and Enology at the technologies. University of Zaragoza. Chen Liang plant physiology and grape quality. visited Prof. Vicente Ferreira’s lab at  ICHDR O. Schelezki was the University of Zaragoza, Spain. Dr invited to the Universidad Politecnica During the laboratory visit at the University of Geisenheim Olaf met Monica Bueno from Ferreira’s team de Madrid by Carmen Gonzalez kindly showed Chen around the lab Chamorro, Professor in wine Prof. Monika Christmann, director of the Oenology department and and made detailed explanations chemistry, and Antonio Morata, about their instrumental set-up and Associate Professor in food president of the OIV. Main discussed research topics included alternative protocol for aroma analysis. It is well technology to visit their laboratories established in both instrumentation and to exchange current research wine packaging and closures and their influence on wine qualities as and team building. topics that are of common interest with the University of Adelaide. well as the development of analysis Carmen and her team around Iris methodologies as tools to ensure Loira (Post Doc) and Carlos Escott wine authenticity. Of higher interest (PhD Student) are currently could be the FACE2FACE project investigating the use of pulsed light or (FACE is free air carbon dioxide ultrasound treatments as alternatives enrichment) that investigates the

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Effects on wine volatile and sensory Bierzo, where he talked to the profiles” at the 10th IVAS 2017. There winemaker Gregory Jerez and tasted Rocco met with Prof Vicente Ferreira, his wines. The combination of Atlantic from the Department of Analytical Ocean influence and inland Chemistry at the University of continental conditions creates a quite Zaragoza, who has been working on mild environment for the local Mencia how volatile compounds influence the red variety, which is intense and aroma of wines for several years and lively. It was shocking to learn that the who made some critical suggestions frost damage at the end of April in on how to interpret some results of major French wine regions extended Rocco’s analytical data. The travel to this part of Europe. Gregory told us also included a visit to the Bodegas that Bodega Mengoba had no fruit to As the lab is noted for aroma and Fariña winery in Toro (Spain), the harvest that year. This incident, along flavour analysis, they have a range of chemical laboratories of the with the same incident in some parts gas chromatographs coupled with University of Turin in Alba (Cuneo, of Burgundy last year, would definitely various detectors for different Italy) and the manufacturing sites of bring in more interests into related specialised usages. Another main Enologica Vason Spa and Juclas research areas in frost protection and topic they are working on is to Vason Group in S. Pietro in Cariano, damage control. In Toro, Chao visited investigate the kinetics of O2 and SO2 Verona (Italy). Of particular interest Bodega Fariña, and learnt about the consumption during wine oxidation was his visit to the manufacturing uprising region of Toro. Toro is processes. Sample preparations are sites of Enologica Vason Spa and decidedly continental climate, with carried out in an argon purged, sealed Jucas Vason Group, both located in elevation playing an important role in chamber to avoid oxygen. Chen was the Valpolicella, next to the city of the terroir of this region. The local honoured to have a meeting with Prof. Verona. During the visit, Rocco was producers are very proud of their Ferreira’s group and did a brief able to focus in the manufacture of Tinta de Toro (Tempranillo) variety, introduction of her project as well as alcohol-removal machines and other which is the main variety of Toro. High the entire suite of ARC training centre membrane processes that directly level of sunshine, high daytime projects. related to his PhD project. temperature, and low rainfall result in very high (sometimes 16% ABV)  ICHDR Sijing Li travelled alcohol content. Most of the from 15-23 July to Spain to participate producers face the same issue as we in the 10th In Vino Analytica Scientia face in Australia, and they try to keep symposium (IVAS) and to visit the the alcohol level below 13.5% by Polytechnic University of Madrid harvesting early, blending harvests, which is one of the host institutes of and delaying growing season through the Vinifera EuroMaster program. pruning. There, Sijing gave presentations on her work that form part of the ARC Number of talks given by Training Centre for Innovative Training Centre staff open to Production (ARC-TC) which aims to reduce alcohol levels in Australian the public wine without compromising its quality.  During the 10th IVAS 2017 The Polytechnic University of Madrid conference, ICHDR Chao Dang took 1. ICHDR O. Schelezki collaborate extensively with wineries every chance to meet new people presented ‘Berry variability and and try to deliver results that are easy including Veronique Cheynier (INRA), harvest date – Impact on wine quality’ for the industry to adopt. Some of their Vicente Ferreira (University of at the Hang-Time Forum, Margaret main research topics are isolating Zaragoza), Cédric Saucier (University River, 24/01/2017. yeast strains that yield less alcohol of Montpellier), Julien Gabaston 2. PDF R. Ristic presented during fermentation, the oxygen (University of Bordeaux), Margarita ‘Smoke taint research outcomes’ at levels in yeast lees during aging, and Garcia (IMIDRA), Fabian Weber the industry seminar, Talca, Chile the stability of polymeric anthocyanin (University of Bonn), Sofia Catarino 15/3/2017 compounds during wine aging. The (University of Lisboa), Maria José 3. ICHDR L. van der Hulst researchers at UPM stated that Ruiz-Moreno (IFAPA), Emma presented ‘Chemical markers of similar to Australia, the Spanish wine Sherman (The University of smoke taint’ at the industry seminar, industry is facing unprecedented Auckland), Sebastian Ullrich (DLR Talca, Chile 15/3/2017 pressure under the increasing Rhenpfalz), Elsa Brandao (University 4. ICHDR O. Schelezki temperature and draught incidents. of Porto), Gonzaga Santesteban presented Water into Wine! Pre- They were very interested in Garcia (Public University of Navarra), fermentative addition of water or low collaborating with the ARC-TC on this Julia Crespo (IMIDRAI. After alcohol wine into juice to manage topic. explaining his TC-IWP project to them alcohol levels of red wine, Webinar

Chao got positive feedback. within AWRI’s Services to Industry,  A travel grant allowed HDR Adelaide, 29/07/2017 Rocco Longo to attend and deliver an ICHDR C. Dang visited two wine 5. ICHDR C. Dang ‘Vineyard oral presentation titled “Early harvest regions in Spain, Bierzo and Toro. At Pruning’, Tencent Videos, 16/8/2017 versus partial dealcoholisation. Bodega y Viñedos Mengoba of

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6. ICHDR C. Dang ‘Tartaric Online Presentation Wechat Group, International, national and Acid in Win’, Tencent Videos, 30/11/2017 22/9/2017 18. CI D. Jeffery presented industry visitors 7. ICHDR C. Dang ‘Food and ‘ARC Training Centre for Innovative Wine Pairing’, Tencent Videos, Wine Production – Version 2.0 at the 1. Assoc. Prof Daniel Durall, 12/9/2017 School of AFW Research day, Department of Biology, the 8. ICHDR C. Dang presented 1/12/2017 University of British Colombia, ‘Cyclodextrins and their polymers as 19. ICHDR Z. Xiao presented 1/2017 novel additives and processing aids to ‘Hypoxia in the grape berry linked to 2. Prof Simeon Stoyanov, remove volatile phenols in wine’ at the mesocarp cell death: the role of seed Department of Agrotechnology Postgraduate Symposium, Adelaide, respiration and lenticels on the berry and Food Sciences, Wageningen 20/9/2017 pedicel’ at the School of AFW University, 7/2/2017 9. PDF R. Ristic presented ‘An Research day, 1/12/2017 3. Fei Zheng (China) 11/4/2017 integrated approach to achieving 20. ICHDR C. Liang presented 4. Raquel Kallas (USA), Cornell lower alcohol levels in wine’ at Crush Chiral polyfunctional thiols in University, 23/7/2017 2017, the grape and wine science Sauvignon blanc wines: Precursor 5. Ruimin Chen (New Zealand), symposium, Adelaide, 13-14/11/2017 stereochemistry, clone, and Cornell University, 21/8/2017 10. ICHDR D.-T. Pham winemaking impact at Crush 2018, 6. Prof Cathie Martin, John Innes presented ‘Novel methodology for 25/9/2018 Centre, UK. 6/10/2017 conducting wine alcohol 21. ICHDR A. Hranilovic 7. Marcus Lai (Singapore), Master of sweetspotting trials’ at Crush 2017, presented Characterisation and Wine Academy, 27/11/2017 the grape and wine science development of non-Sacch yeast for 8. Ling Zi (China), Master of Wine symposium, Adelaide, 13-14/11/2017 tailored fermentation at ASVO Academy, 27/11/2017 11. ICHDR C. Dang presented Symposium 2018 Fermentation - 9. Sydney Morgan, University of ‘Cyclodextrin, can it be another tool Converting research to reality. British Columbia, 25/9/2016- for managing volatile phenols?’ at 27/9/2018 28/2/2017 Crush 2017, Adelaide, 13-14/11/2017 22. CI D. Jeferry presented 10. Ass Prof Yuxia Wang, Yibin 12. ICHDR C. Liang presented Chemistry of Fermentation: Water Institute, China, 1/6/2017- ‘Controlling unripe characters using into Wine at ASVO Symposium 2018 molecularly imprinted polymers’ at Fermentation - Converting research 1/6/2018 Crush 2017, the grape and wine to reality. 27/9/2018 11. Wei Li, Auswan Group, 1/9/2017 science symposium, Adelaide, 13- 23. ICHDR A. Hranilovic 12. Klaus Wang, Auswan Group, 14/11/2017 presented ‘All yeasts are equal, but 1/9/2017 13. ICHDR O. Schelezki some yeasts are more equal than 13. James Hopkins, The Fruitful presented ‘Water into Wine – others - Lachancea thermotolerans Pursuit, 20/5/2017 Managing wine alcohol levels with diversity study’ at the Waite Seminars 14. Sarah and Rob Perrau, Gully water and how it can influence wine series 12/07/2018 Winds Wine, 16/7/2017 quality’ at Crush 2017, the grape and 24. Lieke Van Der Hulst was 15. Jose Zhang, Wine Residents wine science symposium, Adelaide invited speaker at the Big Science Club, 8/6/2017 and received Crush 2017 People’s Adelaide: Conversations with Women 16. Anson Mui, Cellar Door Collective, choice award! 13-14/11/2017 of Waite. 16/8/ 2018 9/6/2017 14. CHDR C. Dang presented 25. PDF R. Ristic presented 17. Ardella Dai, Demure Vineyard ‘Cyclodextrins and their polymers as ‘Who likes which wine?’ at the Waite Estate, 11/10/2017 novel additives and processing aids to Seminars series 11/10/2018 18. Gregoire Patacq, Anceour Global, remove volatile phenol off-odours in 19/12/2017 wine’ at Crush 2017, the grape and wine science symposium, Adelaide, 13-14/11/2017 15. ICHDR F. Tondini presented ‘Transcriptome analysis of Saccharomyces cerevisiae and Torulaspora delbrueckii during wine- like fermentation’ at Crush 2017, the grape and wine science symposium, Adelaide, 13-14/11/2017 16. ICHDR A. Hranilovic presented ‘The other yeast - Lachancea thermotolerans diversity study’ at Crush 2017, the grape and wine science symposium, Adelaide, 13-14/11/2017 17. ICHDR C. Dang ‘Why growers are the foundation of Australian Wine Industry?’ Enmei

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SPECIFIC KEY PERFORMANCE INDICATORS

Identified new processes, products or equivalent arising from training centre research

for berry oxygen uptake; when wine sensory profile. The potential blocked, hypoxia occurs in use of a blending practice on wines Chardonnay and Shiraz berries, along produced from different harvest dates with ethanol accumulation and cell is an easy-to-adopt, flexible and cost- death, essentially suffocating the effective alternative to deal with berry. This phenomena is accelerated increasing levels of alcohol. This with heat waves and it was shown that technique could be specific to for every 10oC increase in unoaked and young wines. temperature, the demand for oxygen Furthermore, 13.5% v/v Shiraz wines

in grapes doubles. This breakthrough produced by selecting a specific The pursuit of particular flavours, research revealing how grapes harvest date, blending or post- augmented by climate warming and “breathe” has provided the basis for fermentation dealcoholisation did not extreme weather events, often leads further research into berry quality and significantly affect the sensory profile to undesirably high alcohol content in cultivar selection for adapting of wines, but it would be worthwhile to wines and consequently higher taxes viticulture to a warming climate. investigate consumer liking and increased retail prices, thus many responses for these wines to provide further insight at the commercial winemakers are seeking methods to Superior early harvest regime manage wine alcohol levels without scale. significant effects on wine quality. that delivers full flavour Collated outcomes from the Centre’s grapes with decreased sugar Vineyard potassium research projects offered an integrated strategy for modulation of content defined application process allowing flavour and alcohol that minimised A sequential harvest regime (i.e., manipulation of sugar yield loss, mitigated off-flavours in harvesting grapes at earlier time content wines and assisted the production of points) or juice substitution with a high quality, lower alcohol wines while green harvest (i.e. unripe) “wine” or The accumulation of sugar and addressing marketing strategies for water prior to fermentation (an potassium are integral processes domestic and international Australian first undertaken prior to occurring during fruit ripening, and as consumers. The viticultural and changes to the Food Standards such, may influence grape and wine winemaking knowledge created and Code that permitted water addition composition, but their techniques investigated have shown under certain circumstances) can interdependence is still unclear. their benefits through the production be used as a method for the Considering predicted increases in of high quality, lower alcohol wines, production of wine with a lower heat and drought periods, a predicted together with improved and innovative alcohol content (up to 3% alcohol by increase in grapevine water use of grape waste. volume) compared to commercially requirements within warm viticultural harvested fruit. Due to its ubiquitous regions due to climate change and The ARC TC-IWP Integrated strategy availability and minimal impact on increased competition for available for flavour and alcohol modulation is wine composition, the implementation water supplies, sustainable and cost- openly accessible through Wine of water was found to be the very effective management options are Australia and on the TC-IWP website convenient way to decrease alcohol required. (https://www.adelaide.edu.au/tc- content in wines. However, iwp/publications/technical/ua-1304- differences were noted between final-report.pdf). Shiraz and Cabernet Sauvignon, and the severity of the vintage was a large The main findings were: determinant in the outcomes. In years with evident berry shrivel, wines may still exhibit over-ripe and dried fruit Berry cell death characters despite having their Researchers have discovered how alcohol content lowered by pre- grapes 'breathe' and that a shortage fermentation water addition. In such of oxygen leads to cell death in the cases, it would be advisable to grape berry. With the use of a harvest fruit earlier with lower Baumé miniature oxygen measuring probe it to manage the final wine alcohol was found that the level of oxygen content of wines. shortage is closely correlated with cell death within the grapes, which leads A ‘double harvest’ method also to berry shrivel and lower yields. Tiny showed promising results in air spaces that connect to the pedicel decreasing the alcohol level in wines where lenticels are located are critical without significant implications for

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Grape variety and rootstock selection Whereas the polymer based anti- compromising overall aroma intensity have also been proposed as a transpirant (Envy) did not interfere of the wines, especially when added possible ways of reducing potassium with accumulation, for Merlot vines pre-fermentation. This affords the uptake and consequently lowering treated with a particulate clay (kaolin), potential for managing green and sugar accumulation, which requires a significantly lower level of herbaceous sensory characters in further investigation in different grape glycoconjugates was identified. This early harvest fruit, for example, and varieties, clones and/or rootstocks. suggests the use of kaolin may the approach could be extended to The effects of vine vigour, canopy potentially afford some protection the removal of other wine shading, crop load and foliar from smoke exposure in the vineyard, components. Although a promising potassium application on berry depending on the coverage of the technique, further work is needed to potassium accumulation are vines. improve the efficiency and specificity inconclusive and require further of MMIPs before they can be used in research. a commercial context. Cyclodextrins can be applied to wines faulted by ‘Brett’ and Alcohol and/or flavour ‘smoke taint’ modification by microbes The use of cyclodextrins for 1. Commercially available and enhancement of wine sensory profiles readily-implementable non- has been trialled for the first time, Saccharomyces yeast treatments despite their wide use in the food were able to increase the intensity industry for removal/delivery of of sensory attributes generally flavour compounds and modification regarded as more appealing in of mouthfeel and taste. α-, β-, and γ- earlier harvest wines. As such, cyclodextrins were added to model, Methods for increased non-Saccharomyces yeasts white and red wines spiked with alcohol yields from wine and appear to be a useful tool for volatile phenols associated with other process wastes optimising the quality of wines smoke taint and Brettanomyces made from earlier harvests. spoilage. β-cyclodextrin, with the Significant improvements have been 2. An indigenous Metschnikowia strongest hydrogen bonding made to the process of alcohol pulcherrima isolate was selected capability, gave the best results in recovery from grape marc to the based on its ability to produce a terms of binding volatile phenols. benefit of the industry partner : 1) by lower wine ethanol content in Sensory analysis confirmed a not adding yeast to the marc piles for sequential fermentations with significant decrease in off-flavours seeding ethanol production, which Saccharomyces cerevisiae, and after cyclodextrin addition, although can save ~$20k pa; 2) by not leaving characterised across a range of some loss of other wine aroma red marc in piles to incubate further conditions. Depending on the compounds was also observed. but distilling it immediately to recover inoculation regime, alcohol more ethanol that is of higher quality; decrease in white wines ranged and 3) to facilitate the above, it is between 0.6 and 1.2% (v/v). Methozypyrazine recommended that red and white 3. A remarkable diversity of management to reduce the marc are processed separately. In Lachancea thermotolerans addition, fused material deposition 3D isolates was observed at both the ‘green’ flavours in wines printing technology was used to build genetic and phenotypic levels, A novel method of using magnetic prototype bioreactors for lab-scale revealing the potential of certain molecularly imprinted polymers fermentation tests. This included an isolates to decrease ethanol and (MMIPs) to specifically remove integrated apparatus to ensure even pH in wines. methoxypyrazines (MPs) from wines distribution of the liquids during pump- 4. Torulaspora delbrueckii showed is being developed. A range of overs, to try to replicate what might high potential as an alternative to molecularly imprinted polymers occur at an industrial scale. However, an S. cerevisiae monoculture in a (MIPs) were synthesised for further trials involving different yeast high sugar environment, but its comparison with their magnetic strains, heat and acid pre-treatments performance and contributions in counterparts and non-imprinted did not considerably improve mono and mixed cultures needs to polymers (NIPs), and trialled in production of ethanol. be defined for other varieties and Cabernet Sauvignon grape must conditions. spiked with 3-isobutyl-2- methoxypyrazine (IBMP). Addition of Antitranspirant, di-1-p- menthene, may minimise Mitigation of grapevine magnetic nanoparticles meant that the polymers could be removed from berry shrivel exposure to smoke must or wine by application of a magnetic field. Chemical and sensory The use of antitranspirant, di-1-p- The application of agrichemicals and evaluation of wines arising from MMIP menthene, showed promising results their impact on occurrence of smoke and MNIP treatments showed the in reducing both transpiration and taint in grapevines resulted in small polymers could effectively decrease photosynthesis. Hence, this could changes in the accumulation of green sensory characters and IBMP lead to bigger berries (so diluted volatile phenols and their precursors. concentrations largely without sugar) and also less sugar being

44 pumped to the berries because of important selling point when 3. An industry partner has reviewed lower photosynthesis. As lower sugar marketing the product; traditionality and amended its approach to concentrations means lower alcohol, perceptions influence the degree of determining what level of alcohol the method will be further evaluated perceived gain from the innovation, they should adjust their wines to. for the effects on the sensory and perceived product authenticity 4. An industry partner received characteristics of the wines. influences the purchase intentions of analytical confirmation of some low alcohol wines.. key membrane performance parameters, which may aid in Consumer acceptance of low future specification and alcohol wines Implementation of Training developing important new Centre outcomes by industry technologies with better prospects Greater insights into wine consumers’ of successful commercialisation. perceived authenticity and Beyond these being purely research 5. A Material Transfer Agreement congruence of low/partially initiatives, there are measurable (MTA) with Biolaffort, France dealcoholised wines was gained, benefits to be gained upon included two lower-ethanol which may contribute to marketing implementation of Training Centre producing Metschnikowia strains strategies of lower alcohol wines. research outcomes by industry: to be tested for their oenological Exploring the Australian, French and performance. Indonesian markets, the study has 1. In the absence of harvesting 6. As a follow-up study, a new found that perceived traditionality grapes at the optimum time, project, involving Lachancea significantly and positively influenced addition of water to high sugar thermotolerans strains in wine perceived authenticity, which in turn musts could be the best technique production has commenced in significantly influenced purchase for fermenting grapes with a high collaboration and support of the intention. When considering percentage of shrivelled berries in current industry partners launching new wines with a lower order to moderate wine alcohol (Biolaffort) and the University of alcohol level, the following points levels. This outcome has been Bordeaux, valued ~$150,000. should be considered: females are communicated to Australian 7. An industry partner trialled the more open to consuming low alcohol grapegrowers/winemakers in distillation of fresh red grape marc wines; a low alcohol red wine is likely different ways, including a Wine for the first time in 2017. The to be less accepted than a white or Australia media release and quality of the low wine extracted rosé wine; consumers with a shorter Training Centre technical note. from red grape marc was cleaner history of drinking and lower level of 2. An industry partner launched and lower in methanol compared involvement are more likely to accept three new lower alcohol wines to marc processed after more than the innovation; context plays an using a harvest blending regime 10 days of storage, making the important role in influencing feelings and implementing new viticultural distillation process more efficient. of perceived sacrifice and gain from and winemaking practices. the innovation, thus it could be an

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MEDIA ACTIVITIES

Training Centre research findings were covered in numerous articles, radio and TV interviews:  https://www.wineaustralia.com/news/articles/centre-makes-lower-alcohol-a-higher-priority  https://www.beveragedaily.com/Article/2019/01/09/Adelaide-wine-research-centre-looks-at-climate-challenges-and- grape-cell-death (9/01/2019)  https://www.thewaite.org/centre-makes-lower-alcohol-a-higher-priority/ (21/06/2018)

ICHDR Z. Xiao and CI S. Tyerman’s discovery that shows wine grapes are gasping for breath has captivated nationally and internationally:  https://www.adelaidenow.com.au/...in.../6c2401b75710941a489c96a54e86607c (2/03/2018)  https://www.adelaide.edu.au/news/news98422.html  https://www.sciencedaily.com/releases/2018/03/180302091020.htm  http://www.infowine.com/en/news/discovery_shows_wine_grapes_gasping_for_breath_sc_17155.htm  https://www.newsmaker.com.au/news/370415/discovery-shows-wine...2 days ago  https://www.scimex.org/newsfeed/discovery-shows-wine-grapes...  theleadsouthaustralia.com.au/.../cell-death-grapes-caused-lack-oxygen2 days ago  https://australiascience.tv/lack-of-oxygen-brings-pore-outcome-for...  https://sciencesources.eurekalert.org/pub_releases/2018-03/uoa-dsw...  https://grapegrowerandwinemaker.com/2018/03/02/discovery-shows...  www.couriermail.com.au/news/...how-wine-grapes-are-dying-in-extreme...  https://agscienceblog.wordpress.com/tag/professor-steve-tyerman  www.newscaf.com/science/discovery-shows-wine-grapes-gasping-for...  www.sciencecodex.com/discovery-shows-wine-grapes-gasping-breath-6193692 days ago  https://www.ucnews.in/news/Discovery-shows-wine-grapes-gasping-for...  https://agscienceblog.wordpress.com/tag/grapes  https://www.laboratoryequipment.com/news/2018/03/discovery-shows...2 days ago  www.expertguide.com.au/news/article.aspx?ID=3317  https://www.adelaide.edu.au/tc-iwp/docs/publications/wine-viti... · PDF file  www.wineskills.co.uk/winemaking/winemaking-knowledge-base/role-oxygen  https://www.eurekalert.org/multimedia/pub/164359.php2 days ago  https://www.eurekalert.org/pub_releases/2018-03/uoa-dsw030118.php  www.edaphic.com.au/cell-death-in-grape-berries  https://sciencesources.eurekalert.org/multimedia/pub/164358.php

PDF R. Ristic and ICHDR L. van der Hulst were invited to visit the bushfire affected wine region of Talca in Chile, which was covered in the following media:  PDF R. Ristic and ICHDR L. van der Hulst ‘Smoke taint research’ Red Maule TVN, Chile. https://youtu.be/bysHbPTLDSo. (15/3/2017)  Capital: Vonos de Chile realizó seminario spbre el efecto de los incendios en la producción vitivinicola (page 127)  Vitis: Investigadoras australianas compartiran su experiencia sobre impacto de incendios en viñedos y vino  El Diario de Concepción: Australianas explicarán el efecto del humo en las viñas (page 10)  Tribuna de los Ángeles: Expertas expondrán su trabajo con los viñedos afectados tras incendios forestales (2/3/2017, page 7)  El Lector Linares: Investigadoras australianas vienen a chile para compartir su experiencia sobre el impacto de los incendios en los viñedos y la produccion de vino (page 10)  La Tercera: Entre las dudas por el impacto de los incendios arrancó la vendimia’ (5/3/2017, page 18-19)  El Sur de Concepción: Expertas mostrarán efectos de los incendios en viñedos (page 10)  La Segunda: Impacto del himo de incendios en las uvas (page 8).  El Lector Linares: Investigadoras Australianas vienen a Chile para compartir su experiencia sobre el impacto de los incendios en los viñedos y la producción de vino (12/3/2017, page 7)  La Segunda: El Humo de los incendios puede dejar una esencia a quemado en los vinos (16/3/2017, page 18)  El Centro Talca: ‘Cientificas australianas analizaron efectos del humo en viñas’ (16/3/2017, pages 18-19)

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 Rancagüino: Expertas australianas analizaron efectos del humo en Seminario organizado po Vinos de Chile  Cronicadigital.cl: Investigadoras autralianas vienen a chile para compartir su experiencia sobre el impacto de los incendios en los viñedos y la producción de vino http://www.cronicadigital.cl/2017/03/01/investigadoras- autralianas-vienen-a-chile-para-compartir-su-experiencia-sobre-el-impacto-de-los-incendios-en-los-vinedos-y-la- produccion-de-vino (1/3/2017)  La tribuna.cl: Expertas expondran su trabajo con los viñedos afectados tras incendios forestales. http://latribuna.cl/noticia.php?id=MTU0NTU. (1/3.2017)  El Cachapoal: Investigadoras autralianas vienen a Chile para compartir su experiencia sobre el impacto de los incendios en los viñedos y la producción de vino. http://elcachapoal.cl/ec/2017/03/01/investigadoras- australianas-vienen-a-chile-para-compartir-su-experiencia-sobre-el-impacto-de-los-incendios-en-los-vinedos-y- la-produccion-de-vino/ (1/3/2017).  Latercera.com: Entre las dudas por el impacto de los incendios arrancó la vendimia.  http://www.latercera.com/noticia/las-dudas-impacto-los-incendios-arranco-la-vendimia/  Portaldelcampo.cl: Investigadoras australianas vienen a Chile para compartir su experiencia sobre impacto de los incendios. http://www.portaldelcampo.cl/noticias/verNoticia/60203/investigadoras-australianas-vienen-a-chile- para-compartir-su-experiencia-sobre-impacto-de-los-incendios.html  Barmagazine.cl: Investigadoras australianas visitaran chile para compartir su experiencia en seminario sobre el impacto de los incendios en los viñedos y la producción del vino. http://barmagazine.cl/investigadoras- australianas-visitaran-chile-para-compartir-su-experiencia-en-seminario-sobre-el-impacto-de-los-incendios-en- los-vinedos-y-la-produccion-del-vino/  Diarioelcentro.cl: Cientificas australianas analizaron efectos del humo en vinas. www.diarioelcentro.cl/noticias/economia/cientificas-australianas-analizaron-efectos-del-humo-en-vinas.  800.cl: Concorcio I+D Vinos de Chile, organizó Seminario. http://www.800.cl/?id=1123&idNota=14028.  Turismo Cuatro: Concorcio I+D Vinos de Chile, organizó Seminario: estudios sobre el efecto de los incendios en la actividad vitivinícola y su mitigación, la experiencia australiana  wip.cl: Incendios cuando todo es relativo. www.wip.cl/articulos/incendios-cuando-todo-es-relativo (16/3/2017).

ICHDR C. Liang and CI D. Jeffery’s findings about the possibility of magnetic polymers to remove overpowering green characters in wines was covered in the Advertiser daily newspaper, ASVO newsletter and many other articles:  https://www.adelaidenow.com.au/.../5dfa7373684b78579e4d898563fe1823 (13/06/2018),  https://www.asvo.com.au/member-stories/chen-liang/  http://theleadsouthaustralia.com.au/industries/research-development/magnetic-polymers-remove-wine-taints/  https://www.infowine.com/en/news/magnetic_treatment_could_help_remove_off- flavor_from_wines_sc_17302.htm  https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=0ahUKEwiSruv_q NLbAhVX6bwKHWgJBosQFggvMAE&url=https%3A%2F%2Fwww.adelaidenow.com.au%2Fthesourcesa%2Fade laide-uni-researchers-find-magnetic-nanoparticles-can-remove-green-capsicum-taste-from-wine%2Fnews- story%2F5dfa7373684b78579e4d898563fe1823&usg=AOvVaw3JDX0pNNyilSpaLBBH97Ms  https://www.news.com.au/lifestyle/food/drink/researchers-find-a-way-to-get-rid-of-strong-green-capsicum-smell- and-taste-in-cabernet-sauvignon/news-story/674a38edb9ebf97000f7099e4dab82a1  https://www.nanowerk.com/nanotechnology-news/newsid=50426.php  https://www.scimex.org/newsfeed/magnetic-treatment-could-help-remove-off-flavor-from-wines  https://phys.org/news/2018-06-magnetic-treatment-off-flavor-wines.html  https://www.sciencedaily.com/releases/2018/06/180613101952.htm  https://www.earth.com/news/scientists-improve-flavor-wine/  https://canadafreepress.com/article/magnetic-treatment-could-help-remove-off-flavor-from-wines  http://www.dailymail.co.uk/sciencetech/article-5840811/Scientists-discover-tiny-magnets-used-remove-tasting- flavors-wines.html  https://eurekalert.org/pub_releases/2018-06/acs-mtc060818.php  https://www.newscientist.com/article/2171502-magnets-can-make-wine-taste-better-by-sucking-out-bad-flavours/  https://newatlas.com/magnetic-nanoparticles-wine/55026/  https://www.outlookindia.com/newsscroll/new-way-to-help-remove-offflavour-from-wines/1329110  http://uk.presscute.com/magnetic-treatment-could-help-remove-off-flavor-from-wines-news/  https://www.econotimes.com/Magnets-Could-Be-The-Key-To-Better-Wine-According-To-Study-1368277

ICHDR O. Schelezki’s work on the addition of water to wine in order to reduce alcohol level created a lot of interest:  https://www.thewaite.org/some-good-news-about-water-and-wine/  https://www.wineaustralia.com/news/articles/some-good-news-about-water-and-wine  https://indaily.com.au/eat-drink-explore/wine/2018/02/20/water-in-your-wine/  https://indaily.com.au/eat-drink-explore/wine/2018/03/27/the-wine-industrys-year-of-the-snake/  http://www.infowine.com/en/news/some_good_news_about_water_and_wine_sc_17123.htm 13/2/2018

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Media release and articles about yeast featuring ICHDR A. Hranilovic:  https://sciences.adelaide.edu.au/news/list/2018/12/05/wild-yeasts-may-hold-key-to-better-wines-from-warmer- climates  https://www.thewaite.org/wild-yeasts-may-hold-key-to-better-wines-from-warmer-climates/  https://www.scimex.org/newsfeed/wild-yeasts-may-hold-key-to-better-wines-from-warmer-climates  https://phys.org/news/2018-12-wild-yeasts-key-wines-warmer.html  ‘Life between Adelaide and Bordeaux’, Medjimurje newspaper, 8/8/2018

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REFLECTION ON BEING A PART OF THE TRAINING CENTRE

The TC-IWP incorporated the Wine continued to provide support to the “During my experience as PhD Innovation Cluster partners, the second iteration of the TC-IWP. student at the ARC-TC for Innovative University of Adelaide, AWRI, CSIRO Wine Production, I was fortunate and SARDI, and the National Wine What our students said enough to have learned many and Grape Industry Centre, including different sides of what goes into a Charles Sturt University, thereby research project, the general process representing most of the national “Before commencing my PhD, I found of a how a project is initially planned, grape and wine R&D. The consortium myself on the fence about whether to developed and successfully provided expertise and resources vital pursue a career in wine industry or completed. Another valuable lesson I to this interdisciplinary research (wine) research. Joining the TC IWP have learned during these 3 years at project. The TC-IWP consolidated has allowed me to take the best of the Training Centre, were the many collaborative relationships towards a both worlds, as it has enabled me to different industry partners that I have common goal with appropriate focus partake in the cutting-/edge research met, which in turn, have provided me and scale. By increasing awareness whilst engaging with the industry. We with more insight into the different of all project areas amongst were taught how to develop and/or types of research that I could do as a participants and partners, research apply sophisticated tools to study Post doc in my future career.” RL goals were tackled by integrated different mechanism that affect the multi-disciplinary approaches: e.g. composition of grapes and wines the cause of berry shrivelling and (think genes, microbes, chicken wire berry cell death was researched at the molecules etc.). And then we were physiological and molecular levels encouraged to find the answer to (or (UA, CSU, DPI NSW, SARDI) and at least ask!) the questions such as viticultural and winemaking ‘does this really work in the field?’, “This Training Centre, which has been techniques were evaluated to reduce ‘how does it smell?’, ‘how does it my institute for the last three years, shrivelling in the vineyard and taste?, ‘what are the gains and what has shaped my life in many ways, produce wines with lower alcohol are the losses?’. It was amazing to including rooting myself in the (TWE and AWRI). As such, TC-IWP share this journey with some dozen Australian wine industry, forging my provided a basis for further brilliant PhD students, budding core strengths in conducting research collaborations and long-term researchers (also yeasts!), which in wine science and building a alliances between participants and were all attracted by the dynamic and friend/colleague circle that will last for UA. Furthermore Partner progressive Australian wine industry a lifetime. I joined the Training Centre Organisations/Investigators were and research community.” AH with some Master’s Degree research involved in the development of project experience and several years of topics and helped define industry experience in 2015, and experimental approaches, timelines immediately set up my goal to be a and resource needs. Their roles future leader in the industry. Despite included: co-leading research the fact that this goal is rather projects, identification of research unconventional for a PhD student questions, planning research, “Even after finishing my PhD, having whose role will normally lead to more providing general input or advice, been part of the Australian Research academia choices in the future data collection and interpretation, and Council Training Centre for Innovative career, I found the Training Centre to dissemination and implementation of Wine Production is an experience that be the perfect institute for me. I research results. As Advisory Board I cherish often. It granted me remember I went on the first group trip members PIs: i) reviewed KPIs and opportunities for professional to interact with Australian wine Activity plans on an annual basis; ii) development that I would otherwise industry in Tasmania three months assisted the TCD to develop not have been able to access after I joined the program. All the collaborative partnerships with (workshops, meetings with Industry Training Centre students needed to national and international institutions, members etc.). Moreover, the present their projects in front of a research bodies and industry bodies; research funding granted me group of viticulturists and iii) conducted an annual review of TC- privileges (such as collecting data winemakers, which required us to IWP and projects against TC-IWP internationally) that a PhD student communicate science in a very objectives, and iv) monitored and rarely has. In time, the Centre understandable way. We also visited oversaw TC-IWP strategy and project became more than an opportunity for individual vineyards and wineries that progress. In addition, PIs participated professional development, for I saw allowed us to witness their production in the biannual seminar programs, its members as my support network and exchange questions and which were a part of structured and my home away from home.” BQ answers. This type of trips went on professional development activities during my whole PhD career, for the Centre. As a result of covering regions such as Tasmania, successful collaborations, 3 Coonawarra, Canberra, and Clare employments were secured in Valley. Some of the students, industry and many of the POs have including me, kept in close contact with some of the industry practitioners

50 we met along the way. These people are valuable resources in my future career plan in the industry. The project I have been conducting for my PhD was very industry focused, much like many other projects in the Training Centre scheme.

Industry partners were a very important and special feature of the Training Centre and they were involved in many aspects of our research, supporting us in many ways. This encourages us to develop the project from both science and industry angles, and carry it out with consideration of an eventual technological application. Directing “I consider myself very lucky to have and executing the project to yield been part of the ARC TC IWP as it has fruitful result, communication provided me with many opportunities between researchers and industry for both professional and personal partners and handling intellectual development. The engagement with property matters were the crucial industry was a rewarding aspect of skills that were developed with in the the training centre, as it made me Training Centre. On top of all the think more about the potential end personal development I achieved in result of my research and also forced the Training Centre, one thing that me to think about how to present my potentially impacts me the most is the work properly for a broad audience. people I met. It is justifiable to say that The collaboration between research one can feel proud and privileged to groups at the University of Adelaide be involved in a group of people from and CSU was also a very positive various nations and cultures, with aspect of working as part of this various talents and ambition, who centre, as it made more versatile always inspire each other. I wish the research possible for several of the new Training Centre and its students ARC ITTC projects, including my own. a prosperous future.” CD Overall this has been a great experience and an amazing accelerator to me finding my way to balance a career in science, wine and science communication.” LH

“I am honoured and grateful to be one of the Training Centre members. This project would not be carried out without funding and scholarship support from the Centre. My research and professional skills have been greatly developed with training and guidance from the supervisors and senior researchers in the group. Since projects in the TC are industry- related, I had the chance to be exposed to industrial environments and learn how to communicate research findings with broad audiences. Apart from professional “Doing my PhD within the Training developments, the TC group is a Centre for Innovative Wine warm family, and I received every Production gave me the opportunity to support, help and encouragement to return to academia while expanding complete my degree. I obtained not my bonds to the wine industry. The only technical skills but also mentors, Centre’s location in the Wine friends, and beautiful memories for Innovation Central Building on The life.” CL Adelaide University Waite Campus offers a great exposure to wine

51 research facilities and contacts to “As part of the Training Centre, I have high profile scientists, providing great gained experiences in chemical and collaboration and excellent training sensory analyses in wine science and opportunities. While designing the working with the wine industry. I have projects, I enjoyed a great degree of done chemical analysis using freedom in implementing ideas that I spectrophotometer, HPLC and GC- considered being important for MS methods and run several sensory viticulturists and winemakers. panels with difference tests, descriptive analysis and developed Numerous presentations, reports and new sensory methods have for grant applications did not only break sweetspotting trials, to find optimum the everyday lab and writing routine, alcohol level for reduced alcohol but provided great practice to prepare wines. This study provided an for my future career in academia. A understanding of how the PhD is certainly a personal journey, concentration of volatile compounds and the Training Centre brought me in wine change due to membrane together with a bunch of like-minded technical or basic chemistry of wine internationals, friends and colleagues equilibrium and to offer solutions for to explore Adelaide’s culinary improving wine quality through an offerings, the surrounding wine understanding of the sweet spot regions, the Australian outback, phenomenon.” DTP koalas and kangaroos. It has been an invaluable experience.” OS

“Being part of the TC was an experience that has changed my life! “I had a great experience in It gave me opportunities to grow in my conducting my PhD research as a research abilities and taught me the part of the Training Centre. I benefited skills to excel in my new career. Even from the generous funding provided being placed at a partner organisation by the centre for my research and I never lacked academic and personal career development. The centre support from the investigators and the facilitates collaborations between other students.” ZC projects, which helps to expand the scope of individual project as well as “My PhD experience at the ARC to stimulate innovations. I was able to Training Centre for Innovative Wine conduct a part of my research with a Production prepared me well for an partner of the centre, the Australian exciting and rewarding career in Wine Research Institute, which research. My supervisors were very helped me to gain crucial skills in my supportive and guided me through field of study. I also benefited from the every step of my PhD, from centre’s extension to the wine experimental designs to long-term industry in disseminating my work. career planning. The Training Centre During my candidature, I had based at the University of Adelaide opportunities to give presentations to has world-class grape and wine various grape growers and research facilities, and shares the winemakers, as well as writing research capacities with other leading technical notes and articles for research institutes and industry industry journals. Finally, I am partners, such as South Australian privileged to work and befriend with Research and Development Institute, many other Training Centre PhD NSW Department of Primary students, who share my passion Industries and Charles Sturt about wine and science. It was always University which I was very fortunate stimulating to discuss wine and to work with. The Training Centre also research with them.” SL had a great collaborative environment; everyone at the training centre as well as the campus was there to help students achieve the best outcomes. We were given opportunities to meet industry experts at social and research outreach events hosted regularly by the

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Training Centre. Plenty of potassium uptake may offer a professional development events and practical solution to this issue, which courses were also offered by the is being faced by many warm growing Training Centre and the University regions around the world. The initial designed for research students to outcomes of the project can be used broaden skills outside academia, to design further field studies. More such as project management, “The aim of the sugar-K nexus project importantly, having established the leadership and entrepreneurship. I’m was to determine if these important functional link between sugar and confident that the important research grape berry components accumulate potassium, we can now already begin skills and collaborative connections into the berry through a linked a conversation with growers and wine that I have gained and developed will functional mechanism. The work makers about the potential help me leave a mark in the world of demonstrated that the accumulation implications of this particular nutrient, grape and wine research.” ZX was linked into berry seeds, skin and which can be manipulated at both the flesh and that the application of soil and foliar level. .All in all, benefits treatments to increase or reduce one for the wine industry, benefits for the component resulted in a similar effect participating organisations including on the other component. In other our organisation, and benefits to the words, sugar and potassium appear individual industry partner to be functionally linked. Moreover the researchers. Effective method to work demonstrated that the maintain collaborations and form new expression patterns for the ones.” DPI NSW transporter proteins responsible for the accumulation of sugar and K were co-regulated. These results have important implications for the practical manipulation of grape berry ripening and composition. NSW DPI is concerned with the increased ‘The most valuable outcome of the productivity and value of economically project was the strong connection important crops to NSW and this established with the research includes wine grapes. An community and the disciplines this understanding of the physiological forced on us in developing and mechanisms underpinning yield and commercialising our processes. We berry composition allows us to were researching the analytical and develop management practices that sensory implications of our can be implemented at the vineyard established technologies so these level to ensure the economic viability already had achieved significant of our wine industry. Our organisation commercial acceptance in the wine is then able to recommend industry in Australia and a number of What industry partners said appropriate practices to the grape other countries. We were able to growers of NSW. NSW DPI is also quantify some of the chemical “Research projects were of value to highly concerned with the changes that resulted from the industry. Students were bright and are implementation of environmentally process. However it was much more likely to go on to be valuable sustainable practices and knowledge difficult to establish statistically robust participants to the Australian Wine on the appropriate types and amounts validation of some of the presumed Industry. A great deal of peer review of fertiliser to be applied will ensure sensory benefits. We believe that the publications arose from the ARC the long-term viability of the wine involvement was valuable even promoting innovation and expanding industry and maintain our clean-green though the outcomes were not the industry knowledge base. As the image. The outcomes of the sugar-K specifically commercially valuable. main Industry contact for the TC-IWP project can be applied to both warm Now that we understand better how I saw value in directing and and cool wine growing regions. the system works, we have identified encouraging projects that are of Incomplete ripening can be an issue some research questions that could benefit to the Industry and also in cool regions and finding vineyard lead to new and valuable products observing bright talent that are likely management options that can be and services. While we have already to be the problem solvers in this implemented to accelerate sugar done some preliminary research on Industry into the future. In my accumulation would be welcomed by these, we believe access to the observations projects were well growers. The results of this project resources and skills of other partners managed, well communicated and warrant further field studies in cool will give us great leverage in resulted in tangible outcomes. I would regions to better understand the developing some important new have recommended to the business practical implications of potassium technologies. Because what we are to continue its involvement in the TC- addition on grape composition. proposing will be challenging for the IWP.” TWE Conversely, wines from warm regions industry to accept, the credibility of are experiencing higher alcohol validating these in a highly regarded without the appropriate phenolic research environment will give us maturity and thus implementing better prospects of successful mechanisms to reduce berry commercialisation.’ Memstar

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production. The production of new strains have been selected for further “During 2016 vintage, 20 kg Solid styles lower alcohol wines will analysis and exploration regarding Liquid Marc Fermentation (SLF) trials continue. The major benefit of our their suitability for winemaking. conducted by Training Centre participation in the scheme was Selective and deliberative use of Researcher, Dr Ravichandra access to new knowledge and winemaking supplements to modulate Potumarthi, resulted in a theoretical technologies, and exposure to the sensory properties in wine. This estimated alcohol production of 80- wider wine industry, research project furthered the current level of 110 Lal/tonne of marc. Tarac has organisations and wine consumers.” understanding of commercial wine since undertaken further investigation Lowe Wines supplements - manno-proteins, on implementing the marc processing oenological tannins and macerating on-site. Collaboration with the enzymes - and showed that their Training Centre has proved to be selective and deliberate application valuable and Tarac are currently can be used to modify the seeking further collaboration on composition and sensory properties another potential project.” Tarac of red wine. It was also demonstrated “The project investigated the apparent that there is considerable variation nexus between sugar and potassium amongst commercial oenotannin and accumulation in developing grape mannoprotein products. The berries. A ternary relationship in the outcomes have been disseminated by accumulation of sugar, potassium and a number of peer-reviewed water in ripening grape berries was publications. To improve current “It was a great opportunity to identified. The increase in content of processes and facilitate practice contribute to the current research grape berry sugar during ripening was change the results have been widely projects that focus on wine industry more than double that of potassium. discussed with industry at a range of topics and to share the knowledge When atmospheric carbon dioxide extension events. The scheme and innovation among scientists and concentrations were reduced under attracts highly qualified and motivated industry stakeholders. The major controlled environment conditions, PhD students and enables research outcomes were selection of evaluated leading to reduced photosynthetic into specific questions of relevance to non-Saccharomyces yeast strains, rates, developing grape berries were the wine sector.” AWRI Metschnikowia pulcherrima and still able to ripen normally, obtaining

Lachancea thermotolerans that required sugars from reserves in a showed great potential for optimising process that appeared to involve the quality of wines made from earlier potassium, indicating whole-plant fine harvest and/or decreasing alcohol tuning of carbohydrate and potassium level in later harvest wines. However, partitioning aimed at optimising fruit their performance and contributions in ripening. The observations were of “The outcomes of collaboration with mono and mixed cultures needs to be significant benefit to my organisation TC-IWP will benefit future SARDI further defined before commercial which has an ongoing interest in research on climate impacts on use, thus a new project, as a follow- understanding factors involved in Australian viticulture, including impact up study, was conducted in grape berry ripening. It has been an on wine quality. This will assist the collaboration with the University of extremely positive experience with wine industry to develop adaptive Adelaide and the University of valuable outputs.” CSIRO management strategies for elevated Bordeaux. Furthermore, by providing temperatures.” SARDI a significant input and contributions, both in cash and in-kind, Laffort The major beneficial outcomes are achieved a company goal to support improved collegial approaches for the research community, especially future research activities by diverse young and early career researchers, research providers for the entire value “Optimisation of an early harvest but the major benefit of being a part chain for the grape and wine regime – impact on grape and wine of TC-IWP was the exposure to the industries. Complementary and composition and quality. The results newest research in viticulture and synergistic skill sets were readily suggest that in order to produce winemaking, strengthening existing identified among the researchers that alcohol-adjusted wines the and initiating new collaboration.” fostered involvement across substitution of some grape juice with Laffort disciplines and projects that improved water as pre-fermentative blending research focus, experimental design component can be recommended as and industry impact. Furthermore, the alternative to an earlier harvest. positive relationships established Impact of high sugar content on the between the research higher degree efficiency and sensory outcomes of students, senior researchers and “Based on the collaboration with TC- un-inoculated fermentations. Twenty industry contacts will benefit the IWP, the Lowe Wines launched three ‘wild’ yeast strains have been tested grape and wine industry and research new wine styles and implemented for their physiological responses to community well into the future. some new viticultural and winemaking osmotic and ethanol stress. Ethanol Several research higher degree techniques, especially in eucalypts stress responses were differentiated graduates have been employed in aroma management, that covers and genera/strain specific. Based on industry-embedded positions and in around 60% of grape and wine these results three novel ‘wild’ yeast the long term these employees will

54 create a greater awareness of the in the planning and decision-making Finally, the success of the first value of well credentialed science and being able to share outcomes iteration of the TC-IWP was personnel in the industry. The results with broader industry stakeholders recognised through the ARC of our research suggest that through Centre meetings was vital for awarding another $4.5 million over flavorsome wines with a reduced the success of the TC-IWP. The five years and by many of the original alcohol content can be made through outcomes were further communicated TC-IWP industry partners and Wine several approaches. The first by POs, industry articles and reports, Australia, confirming in their strong approach is a dual harvest for early and Wine Australia distribution support of the second TC-IWP. New and ripe fruit producing wines of channels. industry partners (both small and varying alcohol content combined large) have also joined contributing in with judicial blending to create the The Centre also provided great the order of $3 million in cash and in- final wine product. An additional networking opportunities for PDFs kind. The renewed TC-IWP focuses approach is the use of membrane and HDRs. They could hear and on responding to challenges and technologies to remove ethanol from discuss burning issues with wine increasing profitability through wines of varying alcoholic strength industry personnel as well as receive projects that respond to aspects of which may also be used with feedback and input for their project. It climate extremes, pest and diseases, blending, if desirable, to complete the was also very valuable to gain first sought after distinctive wines, and final wine. The outcomes of projects hand insight into the day-to-day and more efficient processes. This TC- associated with this PO were readily seasonal operations of the Australian IWP is larger than the original in terms communicated to industry partners. wine industry, particularly for our of projects and participants, and will The results have been disseminated international researchers. The Centre ultimately produce meaningful in a range of peer reviewed and has built a compact and collaborative research outcomes as well as at least industry journal articles and research team with strong social 16 higher degree research students presentations. Outcomes and interaction/support network of and 4 postdoctoral fellows who approaches for wine making have students and postdocs that will understand the needs of industry and been incorporated into teaching endure into the future when the cohort can produce outcomes that are materials for undergraduate learning become leaders in the wine industry. beneficial to and implementable outcomes. The relationships created All the above would not have been within industry. and fostered in the TC-IWP have possible with isolated unconnected been of benefit for all people and this projects provided on an ad hoc basis. will continue.” CSU

In summary, there were many benefits of conducting a research program through an Industrial Transformation Training Centre. TC- IWP created extensive links between The University of Adelaide and key grape and wine research organisations, grape and wine companies and allied suppliers, which provided a rich and unique, world- class training environment for students and postdocs with an end- user focus. Most of the TC-IWP projects focused on effective management strategies to optimise flavour (in under/over-ripe grapes) or to reduce sugar content or alcohol (from over-ripe grapes), thereby permitting greater control over wine composition, which is critical for tailoring wine to specific (and changing) markets and consumer preferences. By approaching these issues from different perspectives in each project, the comprehensive outcomes have led to a range of recommendations for the industry. Furthermore, working on industry- relevant problems, involving partners

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SUMMARY: KEY PERFORMANCE INDICATORS

Key performance indicators 2017/18 Total

Research findings

Number of Research outputs 33 40

Number of industry reports and publications 16 38

Number of invited talks/papers/keynote addresses 9 56

Number and nature of commentaries about the Project’s achievements: Media release 7 26 Articles 73 151 Radio/TV interviews 4 22

Number of government, industry and business community briefings 7 43

Number of Industry visitors to the Training Centre 8 49

Number of talks given by Training Centre staff open to the public 25 67

International, national and regional links and networks

Number of national and international visitors and visiting fellows 19 53

Number of national and international workshops held/organised by the Training 2 9 Centre

Number of visits to overseas laboratories and facilities by Training Centre 7 50

Additional funding

PDF support $510,000

Additional stipends and operating funds (CSU and Wine Australia) $55,321 $200,467

Travel grants $11,000 $24,550

Equipment funds $8,500 $76,107

Other funds (e.g. writing fund) $8,400 $8,400

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TC-IWP would like to congratulate all researchers on the successful completion of their studies. We wish you all the best in your future endeavours!!

Future initiatives

Opportunities for researchers and collaborations are available in the Training Centre for Innovative Wine Production (2). Interested parties should contact the Centre’s director by email at [email protected]

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