Marlborough Wine Research Centre

Characterisation of volatile and non-volatile fruit composition and quantification of the influence of fruit processing and wine making on their concentration

Title:
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.

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