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. 2 ‘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 3 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