To optimise and reduce costs associated with winemaking practices and production processes that result in premium products, with a focus on the areas of greatest impact including cold stabilisation, ageing, storage and packaging.
New knowledge and tools are required to allow grapegrowers and winemakers to more objectively manage and improve extraction processes, and inform decisions on the applicability and efficacy of practice changes to address stability, clarity, filterability, and efficiency issues during wine production.
The project will investigate the role of macromolecules such as tannins, polysaccharides, proteins and their aggregate colloids, and their impact on wine stability, clarity, filtration and fouling. The impact of winemaking processes such as clarification, flotation, vinification and filtration on macromolecule extraction, retention and function will be explored. Production inefficiencies and alternative strategies for achieving protein stability and cold stability through use of novel additives and processing techniques will also be studied.
This project will provide practical methods to wineries to determine the likely extractability of macromolecules during winemaking and the factors that affect extraction and retention and data on the effect of production practices, vineyard interventions and novel technologies on winemaking outcomes such as protein haze, cold stability, filtration and fouling.