Characterisation of volatile and non-volatile fruit composition and quantification of the influence of fruit processing and wine making on their concentration
The balance of a multitude of volatile and non-volatile chemicals determines wine style. In many cases the precursors of the chemicals in wine originate in fruit and are released during the winemaking process. The degree of release may be modified by the techniques used during winemaking (yeast type, fermentation temperature, skin contact time etc).
The Centre’s research seeks to characterise and understand both the chemistry and sensory properties of fruit and wine, the relationship between the fruit composition and wine attributes, and the extent to which the latter may be modified by winemaking.
Titles
- Winery/winemaking
- Influence of sample preparation on release of thiol precursors and methoxypyrazines
- Sensory evaluation of wine: A psychological interpretation
- Sensory evaluation of wine: Development of methodologies and protocols for sensory evaluation of research wines
- Understanding flavour and aroma of New Zealand Sauvignon Blanc
- Genetic control of flavour and aroma development in Sauvignon Blanc grapes
- Influence of fruit processing on the thiol content of Sauvignon Blanc juice








